Stewed Gizzards and Potatoes: Quick, Easy, and Budget-Friendly

A simple, yet finger-licking delicious dish! Stewed chicken gizzards with potatoes can be classified as a super-fast, super-simple dish and, moreover, budget-friendly. It combines a main dish and a side dish, which significantly reduces time and simplifies the cooking process.
cook time: 45 min
Maya Lindell
Stewed Gizzards and Potatoes: Quick, Easy, and Budget-Friendly

Nutrition Facts (per serving)

80
Calories
3g
Fat
9g
Carbs
6g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Water 1 cup
Potato 3 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 1 tbsp
Peppercorns 2 pc
Chicken stomachs 300 g

Recipe instructions

Step 1

Step 1
How to make chicken gizzards with potatoes, stewed in a frying pan? Prepare all the necessary ingredients. Chicken by-products are one of the cheapest products, but you can prepare many tasty and healthy dishes from them. For example, stew them with potatoes.

Step 2

Step 2
Rinse the chicken stomachs thoroughly, removing all foreign objects found in this offal, cutting off the films and bile. Cut the chicken stomachs into small pieces and rinse them again.

Step 3

Step 3
Wash the potatoes, peel and cut into small cubes.

Step 4

Step 4
Wash the carrots, peel and cut into small cubes, strips or grate.

Step 5

Step 5
Peel the onions and cut them into cubes or half rings.

Step 6

Step 6
Pour vegetable oil into a frying pan and heat it. It is better to use a cast iron or deep thick-walled frying pan. Instead of butter, if desired, you can use pork lard, it will be richer. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe. Place the onion in the pan and fry it until transparent.

Step 7

Step 7
Add the prepared chicken stomachs to the onions, stir and fry everything together for about 10 minutes over medium heat.

Step 8

Step 8
Add bay leaf, salt to taste and a few grinds of black pepper. If desired, you can add any other seasoning that goes well with potatoes and chicken gizzards. Pour in a small amount of water and simmer the chicken gizzards for about 10 minutes. Remove the bay leaf from the pan.

Step 9

Step 9
Then add the prepared potatoes and carrots to the pan with the chicken gizzards. Add water until it is level with the contents of the pan. Cover the pan with a lid and simmer the vegetables with chicken gizzards for about 25 minutes over medium heat. After the specified time, remove the lid from the pan and mix the contents. The liquid should almost completely evaporate, the chicken stomachs should become very soft and delicate in taste. Turn off the fire.

Step 10

Step 10
Turn off the heat and let the dish stand covered for about 15 minutes. Serve the chicken gizzards with potatoes, sprinkled with fresh herbs on top. Bon appetit!

Additional rubrics

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