Chicken navels: recipes for delicious dishes and snacks

Chicken navels... It sounds, of course, a little unappetizing, because few people know that navels are ordinary chicken stomachs.
A real delicacy and one of the favorite dishes of avid gourmets. Men will appreciate the ability to cook chicken navels, as they are mainly connoisseurs of dishes made from various offal products. And any housewife can cook chicken navels deliciously the first time, because they are very easy to prepare. Don't be afraid to try this delicacy as everyone who cooked navels once is now including them in their diet. Tender chicken navels stewed in sour cream
You can experiment with chicken navels in any way you like: simply fry them, stew them with vegetables or gravy, or make soup from them. Navels turn out very tasty if you stew them in sour cream sauce. For 4 servings of these navels you will need:

chicken navels - 600 g;
onions - 1-2 pcs;
sour cream 15% - 300 g;
hard cheese - 50 g;
parsley, dill - 3 branches each;
garlic - 2 cloves;
salt and pepper.

To cook chicken navels in sour cream, you need:

Rinse the stomachs with running water and remove the film. If you leave it, your stomach will taste bitter.
Cut each into two or four pieces.
Place the prepared navels in a heated frying pan, pre-greased with vegetable oil, and simmer over low heat for about 20 minutes.
Peel the onion and cut it into quarter rings.
After 20 minutes, add the onion to the navels and simmer them together under the lid for another half hour.
Only after this can the navels be tested to see if they are ready. If they are too tough, continue to simmer them for another 10-15 minutes.
As soon as the stomachs become soft, you need to add sour cream, finely chopped herbs, squeezed garlic and grated cheese.
Add salt and pepper to taste, mix everything and simmer until the sour cream begins to gurgle.

The dish will turn out very tender and tasty if you prepare chicken navels according to this recipe.
You can serve anything you like as a side dish for chicken navels: mashed potatoes, stewed or fresh vegetables, rice, regular boiled potatoes, buckwheat or pearl barley. Fragrant chicken navel soup with noodles

Chicken navel soup tastes like a masterpiece. To prepare soup in a three-liter saucepan we will need:

chicken navels - 400 g;
one large onion;
carrots - 1 piece;
small noodles - 2 handfuls;
potatoes - 2-3 pcs;
greens: parsley, dill, green onions;
salt, pepper, bay leaf - to taste.

You can prepare chicken navels as soup as follows:

Rinse the navels, remove the film and rinse again.
Cut them into 2 or 4 parts, put them in a saucepan and cover with cold water.
The water with the stomachs must be brought to a boil and drained, and the stomachs must then be washed.
Pour cold water over them again, bring to a boil, add the peeled onion and cook covered over low heat for an hour.
While the stomachs are boiling, you can prepare the vegetables: grate the carrots on a coarse grater, cut the potatoes into cubes.
When the navels are cooked, the onions can be removed.
Add potatoes and carrots to the broth and cook for another 15 minutes.
Pour the noodles into a hot dry frying pan and fry them until golden brown.
A couple of minutes before the soup is ready, add noodles to the broth, add finely chopped herbs, salt and pepper.
After this, the soup must be covered with a lid and the heat under it turned off.
The soup should sit for another 10-15 minutes.

Chicken navel soup turns out very aromatic, tender and rich.
Chicken navels are very healthy, they contain a lot of protein and iron. In addition, the calorie content of stomachs is very low, only 94 calories per 100 grams of product. Therefore, you can cook chicken navels even for children and those who are on a diet.

Chicken stomachs, or navels, are considered an offal, but, for example, in China this part of the chicken carcass is considered a delicacy. You can prepare many very tasty dishes from navels, but they are especially tasty when stewed and fried.

Chicken navels: how to cook

Chicken navels stewed in milk

To prepare this delicious second course, you will need: - chicken navels - 1 kg; - onion - 1 large onion; - carrots - 1 medium size; - milk 1 glass; - vegetable oil - 3 tbsp; - grated nutmeg - on the tip of a knife; - salt pepper.

Before cooking, chicken navels must be thoroughly washed and the remains of the hard layer of keratinized tissue lining the inside of the chicken stomach must be removed. Place the washed chicken navels on a paper towel and lightly dry them. Peel the onions and carrots.

In order for the meat to retain its taste and aroma, it must be fried correctly. Pour vegetable oil into a frying pan, heat it and fry the chicken gizzards in several small portions. Place the fried chicken navels in a small saucepan, fill them halfway with hot water, salt and pepper, add nutmeg and bring to a boil. Pour the milk into the pan, after the liquid boils, reduce the heat and simmer the chicken navels over low heat for 45 minutes.

Finely chop the onion and grate the carrots on a coarse grater. Pour vegetable oil into a heated frying pan. When it is hot, add the chopped onion and, stirring, fry it until golden brown. Then add the carrots and lightly saute everything for 3-4 minutes. Place the contents of the frying pan into the pan where the chicken navels are stewed, stir and continue cooking them over low heat for another 15 minutes.

With stewed or fried chicken navels, you can serve boiled fluffy rice, mashed potatoes

Chicken navels fried in a frying pan

You can cook delicious chicken navels using traditional Chinese recipes. For this you will need: - chicken navels - 0.5 kg; - wheat flour 3 tbsp; - soy sauce - 2 tbsp; - light honey - 1 tbsp; - vegetable oil - 3 tbsp; - garlic - 1 clove; – ginger root – 1 cm; - fresh herbs; - black and red hot pepper.

Rinse and clean the navels, dry them with a paper towel. Cut them into small pieces, each into 4-6 pieces. Heat a frying pan well with vegetable oil, place the chopped chicken navels on it and fry well, stirring constantly, for 5-7 minutes. Pour soy sauce into the pan, add honey, stir the contents. Sprinkle the contents of the pan with flour, mix everything well again so that there are no lumps left. Grate the ginger root. Add pepper to taste, finely chopped garlic and fresh herbs, grated ginger to the pan, stir. Remove the pan from the heat, cover it tightly with a lid, let stand for 5 minutes and serve.

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Knowing the benefits of some products, it is worth learning how to cook them correctly and tasty. This will not only diversify your usual diet, but will also allow you to surprise your family with unusual dishes that deserve special attention every day. Chicken gizzards are a healthy and dietary delicacy that allows you to support the body with the necessary amount of microelements and give an unforgettable taste sensation. But, this is provided that everything is done correctly and the skillful recipe is brought to life in accordance with the best canons of cooking.

It’s hard to say how many interesting and varied dishes can be created literally from one offal. From chicken navels you can make excellent homemade noodles, stir-fry with mushrooms, bake, stuff with various vegetables, and this is just the beginning of the list of delicious dishes.

How to cook chicken gizzards so they are soft and tasty - 8 recipes

Many recipes tell you how to cook chicken gizzards. Fried with vegetables, baked with potatoes and garlic, or simmered in sour cream sauce with champignons - almost all cuisines on the planet classify giblets as a gourmet product.

Secrets on how to cook soft chicken navels

The skepticism of some home cooks about organ meats is completely unfounded. And in order for them to turn out soft and juicy, there are 6 “tricks” that you should definitely use:

It takes a long time to cook the stomachs. From 1 to 2 hours.
It is better to defrost offal in a natural way. Add salt in the middle or at the end of cooking.
Sour cream, soy sauce, mayonnaise, tomato paste or ketchup speed up the process by softening the stomach.
You can marinate (from 30 minutes to 8 hours) the prepared offal in kefir.
Another option is to use baking soda. Sodium bicarbonate is added after frying the onions and meat, when the giblets release juice. Spices - after the foam caused by the reaction disappears. Proportions: for 500-600 g of product 0.5 tsp. soda
And, of course, small pieces of gizzards become soft much faster. That is, to speed up the process, it is better to grind the offal.

Chicken gizzards have a very low calorie content - about 150 kcal/100 g of product.

How to properly clean and cook offal

Chicken stomachs are most often sold cleaned. This saves processing time.

If you have to deal with unprocessed giblets, they should be:

Rinse;
carefully cut in the middle and gut the contents;
rinse them with salt and only then separate the inner yellow membrane, remove fat and cartilage;
yellow spots must also be cut out - they give bitterness;
then rinse again.

To better separate the yellow film, the product can be placed in the freezer for a few minutes or scalded with boiling water. In both cases, the membrane will peel off more easily.

Delicious chicken gizzards in sour cream sauce

Chicken gizzards cooked with sour cream are a nutritious and incredibly tasty dish. A pleasant creamy flavor turns the broth in which the offal was cooked into an amazing sauce.

Let's take the components:

chicken stomachs - ½ kg;
sour cream - pack (200 ml);
carrot - 1 pc.;
onion - 2 pcs.;
sunflower oil - 1 tbsp. l.;
parsley (preferably fresh) - a small bunch;
salt, ground black pepper - according to your mood.

We do:

Using a grater, chop the carrots into long, wide layers. Bulbs - into halves of rings. Brown in vegetable oil.
Add processed and dried offal and sauté in its own juice for 5 minutes. Fire is medium.
Season with salt and pepper and completely cover the contents with water.
Add water and simmer until soft.
At the end, add sour cream and heat, but do not bring to a boil. Switch off.
Chop the parsley into plates when serving.

If you add sour cream earlier, it will separate and the dish will not look so appetizing. However, the stomachs will be soaked better and cooked faster.

Both options result in a dish that can be combined with different side dishes.

Simmer in a slow cooker

Prepare chicken gizzards in a slow cooker using the “Stewing” and “Frying” modes. In principle, instead of “Frying” you can use “Baking”.

Compound:

chicken ventricles - ½ kg;
onions - 2 medium heads;
carrots - 1 medium;
garlic - 5 g;
tomato paste - 2 tbsp. l.;
black peppercorns - 3 pcs.;
bay leaf - 1 leaf;
parsley - a small bunch or 15 g dried.

We do:

Cut the processed stomachs into small pieces. In the “Fry” mode, brown the chopped onion, garlic and carrots in vegetable oil. Place the gizzards in a bowl. Next is the “Quenching” mode.
After 8 minutes, add ¾ glass of water, in which the tomato sauce and salt were previously mixed. At the same stage, bay leaves and peppercorns are added.
The mode does not change in the future. The dish is ready in 2.5 hours.
Greens are used to decorate the finished dish.

Roast baked in the oven

Kefir's lactic acid quickly breaks down the dense structure of muscular chicken stomachs. This type of marinade works very gently. Therefore, the dish turns out to be especially tender, and the sauce tastes pleasant.

You will need:

giblets - 750 g;
kefir - 2 tbsp.;
soft cheese - 200 g;
onion and carrot - 1 pc.;
salt, spices and herbs - according to your mood.

Algorithm of actions:

Cook prepared offal until desired softness. Salt halfway through cooking.
Finely chop the onion and chop the carrots into thin strips.
Combine gizzards, vegetables, spices, kefir and marinate (not in the refrigerator) for 30 minutes.
Place everything in a greased form and grate soft cheese on top.
Preheat the oven to 180 degrees. Bake for 30 minutes.
Chopped greens are added before serving.

Korean chicken gizzards

The following recipe is a unique dish that is considered a savory salad, but someone serves it as a main dish for lunch. One thing is certain - it is spicy and, undoubtedly, tasty. Korean chicken navels are a decoration for both formal and everyday menus.

Compound:

chicken navels - ½ kg;
carrot - 1 pc.;
onion - 1 pc. (large);
soy sauce - 25 ml;
garlic - 2 cloves;
granulated sugar - 20 g;
salt - ½ tsp;
vinegar - 20 ml;
ground coriander and red hot pepper - to taste;
vegetable oil - as needed.

Preparation:

Boil the giblets until tender.
Cut the onion into quarters of rings, the carrots into oblong strips of medium thickness, and make a mushy mass out of the garlic.
Mix the vegetables and add spices to them, mash with your hands. Add vinegar, sugar and mix. Marinate for 30 minutes.
Chop the cooled gizzards.
Heat the vegetable oil high. Add carrots, onions, garlic and marinade juice. Fry for 3 minutes.

The dish is perfectly complemented by potatoes or rice.

With tomato-sour cream sauce

Chicken stomachs in sour cream mixed with tomato paste are reminiscent of the famous beef stroganoff. The dense structure of the meat quickly softens under the influence of the gravy. The taste of this dish is so wonderful that many people increase the proportions of the sauce ingredients to make more of it!

Products:

chicken ventricles - 800 g;
vegetable oil - 60 ml;
sour cream - 1 package;
tomato sauce - 250 g;
bulbs - 2 pcs. (medium size);
salt and pepper - as usual.

Actions:

Fry the giblets in boiling vegetable oil.
Add onion half rings and fry until slightly translucent.
Cover roast completely with water. Simmer until done.
Make a filling of sour cream and tomato sauce. Add pepper and salt. Add to the giblets.
Continue simmering for another 15 minutes. The fire is weak.

Any side dish will suit this treat.

Hearty dish with potatoes

If you cook chicken gizzards in the oven with potatoes, carrots, onions and garlic, you get an incomparable dish that will appeal to all family members. Pot roast looks especially delicious! And the giblets baked in the oven become soft, soaked in vegetable juice.

Products:

offal - 0.5 kg;
bulbs - 2 pcs.;
carrots - 1 pc. (average);
potatoes - 2 pcs.;
garlic - 3 cloves;
water - 2 tbsp.;
bay leaf - 1 pc.;
allspice and salt - as usual;
fresh herbs - any.

Cooking:

Boil the giblets with bay leaves and allspice until soft.
Chop potatoes, carrots, onions and gizzards into equal pieces.
Fry onions, carrots and garlic over low heat. Separately, fry the gizzards and mix with vegetables.
Place raw potatoes and vegetable mixture with giblets on the bottom of the pots.
To fill with water. Do not bury the lids. Simmer for 45 minutes in the oven at 180 degrees. Leave the pots to cool to the desired temperature.
Sprinkle salted chopped greens just before the roast is available for eating.

Chicken gizzards with mushrooms

Chicken gizzards with oyster mushrooms highlight the taste of this offal. It gets brighter. And the sour cream present in the recipe not only saturates the dish with the delicate taste of cream, but also makes it more satisfying.

Ingredients:

giblets - 1 kg;
sour cream - package (200 g);
oyster mushrooms (fresh) - 200 g;
vegetable oil - how much will be needed for frying;
garlic - 3 cloves;
spices - optional.

Cooking method:

Cook the processed giblets until soft. Add salt halfway through the process.
Chop the mushrooms into medium-sized pieces and fry a little.
Drain the broth from the giblets, dry slightly on a plate, add to the oyster mushrooms and fry for another 3 minutes.
Mix sour cream, spices, crushed garlic and pour the mixture over the stomachs and mushrooms, covering them completely. You can add some salt. Simmer for another 15 minutes.

The result is an excellent dish that can decorate even inexpensive pasta.

Fry with onions and carrots in a frying pan

This is perhaps the most affordable and fastest recipe for preparing chicken gizzards. The dish has a minimal number of components, where nothing distracts from the main taste of the product. Goes well with potatoes, porridge and stewed cabbage.

You will need:

carrots and onions - 1 pc.;
flour - 70 g;
salt - as usual;
vegetable oil - for sautéing;
chicken stomachs - 300 g;
dill - a bunch;
water - 600 ml.

Cooking:

Process the chicken gizzards and cut into 4 pieces. Then saute for 15 minutes in vegetable oil in its own juice.
Sift the flour into the stomachs and mix thoroughly. Continue frying.
Finely chop the onion, grate the carrots on a coarse grater and add to the gizzards. Fry for 15 minutes.
Add water and simmer over medium heat until soft. About 5 minutes before turning off the burner, add chopped dill.

Chicken stomachs are, at first glance, a modest by-product. But at the same time, they can become the main dish of a festive feast. The art of preparing chicken gizzards is one of the main indicators of the level of culinary skill of the housewife. The main thing is to know how to cook chicken gizzards correctly. It’s also nice that giblets are inexpensive and are always available in any supermarket.

Source: https://izkuricy.ru/kak-prigotovit-kurinye-zheludki-chtoby-byli-myagkimi-i-vkusnymi-8-retseptov/

How to prepare chicken gizzards

High-quality offal must be purchased chilled. It is preferable to exclude frozen ones due to changes in the original taste. It is worth purchasing products in packaging. Thus, it is possible to track the date of manufacture, shelf life, and prevent the entry of microbes from the external environment.

Before cooking, each ventricle is washed thoroughly, and any remaining film, pebbles and other foreign objects are removed. Only after this can you start cooking.

Cooking time

The most delicious offal consists of muscle tissue. For most dishes, pre-cooking is indispensable.

An important point is the age of the individuals from which the stomachs were taken. By-products from young chickens are prepared in no more than an hour. Gizzards from older chickens will take at least a couple of hours to cook.

Before finishing cooking, the stomachs should be salted moderately. Their specific feature is the presence of a certain hardness, even after complete cooking.

Chicken gizzards with rice

This light and at the same time unusual dish will be an excellent evening meal, which will delight true connoisseurs of delicacies.

Ingredients:

Chicken gizzards – packaging.
Onions – 3 heads.
Garlic – 3 cloves.
Carrot.
Steamed rice – 500 grams.
Baking soda - a teaspoon.
Greenery.
Sunflower oil – 15 grams.
Spices.

The dish is designed for 6 people.

Cooking process:

1. Pour oil into the bottom of the cauldron. Warm up. Add chopped onions and carrots into cubes. Darken a little. Add pre-prepared offal. Stir occasionally until liquid forms.

2.After the juice appears, pour soda into the cauldron. It will make the meat more tender and juicy. Remove excess foam using a slotted spoon. Add salt and spices. Pour in water so that it completely covers all the stomachs. Reduce heat. Add water as needed.

3.Before finishing cooking, add chopped garlic and herbs.

4.Separately, wash and boil the rice with the addition of spices. After steaming it, mix it with fried onions and carrots.

5.Place the rice into portioned plates first, and place the gizzards sprinkled with herbs on top.

This juicy dish will please all connoisseurs of dietary cuisine.

Cut and clean - so that the taste does not suffer

This by-product is sold both packaged and by weight. Taste and quality do not depend on the packaging, but the indicated expiration dates should be studied carefully - stale giblets quickly acquire a specific musty smell. Ideally cleaned navels are covered on one side with wrinkled grayish skin that does not require removal - just wash and (if necessary) cut the chicken stomachs.

In cases where pieces of hard yellowish film remain on the navels, they will need to be carefully removed. It is better to cut off the internal fat, if any. Particular attention should be paid to green or bright yellow spots on the meat part of the giblets - they indicate contact with spilled bile; such meat may be slightly bitter. To make the aroma of the dish less pronounced, the prepared semi-finished product should be soaked for several minutes in cold water with the addition of a drop of vinegar.

Roast chicken gizzards

An interesting dish, prepared in a special way, will become a real masterpiece if you add various spices and vegetables to it, thanks to which the taste will sparkle with new colors.

Ingredients:

Chicken gizzards - pack.
Potatoes – 1.5 kilograms.
Carrots – 2 root vegetables.
Onions – 2 heads.
Sweet pepper – 2 pieces.
Olive oil – 15 milligrams.
Tomato sauce – 50 grams.
Garlic – 2 cloves.
Dill.
Spices.

The dish is designed for 10 servings.

Cooking process:

1. Rinse and clean the stomachs well. Boil.

2.Finely chop the onion. Sauté in olive oil over low heat in a deep cauldron. Add one grated carrot. Mix well.

3. Cut the multi-colored peppers into strips and add to the stewed vegetables.

4. Peel the potatoes and cut into small cubes.

5.Cut the boiled stomachs into 4-6 pieces. Place in a cauldron along with tomato sauce. Mix well. Fry a little.

6.Add spices to taste. Place potatoes and add water. Add salt. Cover tightly and cook for about 20 minutes.

7.Before finishing cooking, stir well. Add finely chopped garlic and chopped herbs.

An excellent hearty dish that allows you to diversify any lunch with healthy food.

How to cook chicken navel soup

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 29 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Chicken gizzard soup is low-calorie and dietary, and a recipe with photos will teach you how to prepare it. It also uses liver and hearts, which gives the finished soup a rich meaty aroma and taste. It is good to serve it with sour cream, crispy white bread croutons, grated with garlic. Even children will enjoy the pleasant hot broth.

Ingredients:

water – 2500 ml;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 0.2 kg;
vegetable oil – 10 ml;
vermicelli – 50 g;
dried greens – 2 g;
garlic – 2 cloves;
bay leaf – 1 pc.;
chicken navels – 100 g;
hearts – 100 g;
chicken liver – 100 g.

Cooking method:

Pour water over the giblets and cook until half cooked – about 20 minutes.
Add potato cubes, fried onion-carrot mixture, crushed garlic.
Add salt and pepper, cook for 10 minutes over low heat.
Add vermicelli, bay leaf, herbs, cook for another 5 minutes.

Korean chicken gizzards

Not a standard way to surprise your loved ones with an interesting dish. Using Korean traditions, you can create incredible taste and delight even experienced chefs.

Ingredients:

Chicken gizzards – 300 grams.
“Chim-chim” seasoning for funcheza – pack.
Soy sauce – 50 milligrams.
Laurel.
Salt.
Carrot.

The dish is designed for 3 servings.

Cooking process:

1. Rinse the stomachs well and clear of all excess. Place on fire in salted water. A couple of minutes before cooking, add a couple of bay leaves.

2. Peel the onion and cut into thin rings. Grind the carrots on a special grater.

3.Place carrots in a bowl, onion on top. Sprinkle with Chim-Chim seasoning. Mix the vegetables well.

4.Drain the water from the stomachs. Cool. Cut into thin strips. Mix with pickled vegetables. Drizzle with soy sauce. Place in a cool place for 4-5 hours to soak.

This unsurpassed snack will appeal to all connoisseurs of spicy food. It is low calorie and very tasty.

Stomach cutlets

Unusual cutlets will surprise many. Why prepare them from familiar products when you can add some variety. Using offal you can create something tasty and at the same time very healthy.

Ingredients:

Chicken stomachs – 700 grams.
Onion - head.
Chicken egg.
Starch.
Salt.
Vegetable oil – 50 milligrams.
Breadcrumbs.

The dish is designed for 5 people.

Cooking process:

1. Rinse the stomachs. Peel the onion. Pass through a meat grinder 2 times. After the second processing, the minced meat will become more tender. Add to it a tablespoon of starch, spices, salt and a chicken egg. Stir.

2. Form the minced meat into cutlets. Roll in breadcrumbs and place in a preheated frying pan. Fry a little. Reduce heat. Add broth or plain boiled water. Close the lid.

3.After 5-8 minutes, turn over to the other side and finish frying.

Chicken stomach cutlets are very tasty and healthy. One of the undoubted advantages is efficiency. They can easily be offered to both children and expectant mothers. Everyone will be delighted.

Chicken stomachs allow you to create many culinary masterpieces at a low cost. It is enough to remember just a few recommendations and you will always be able to surprise people dear to your heart with the help of unusual dishes.

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Chicken stomachs or navels are an offal from which dishes are prepared in different cuisines of the world. They are both boiled and fried. And stewed chicken gizzards, for which there are a huge number of recipes, can compete with delicacies.

The product is a complete animal protein, rich in iron, potassium, zinc and phosphorus, it contains a lot of folic acid, vitamin E and other useful substances.

Many housewives do not like to cook this product because they believe that chicken stomachs are very difficult to clean.

Indeed, this work is quite painstaking, but currently on sale there are already cleaned navels, which, before starting cooking, can be thoroughly washed and cut into pieces. If you purchased uncleaned stomachs, the process of cleaning the offal can be simplified.

To do this, place the product in ice water for a couple of minutes. After that, take them out, cut the film and remove. Rinse the navels under running water and pour boiling water over them, then remove the remaining thin film.

Experienced chefs recommend boiling chicken gizzards before stewing, and the longer you do this, the softer the product will be. Place the prepared navels in a pan filled with cold water, put on fire and cook for 1 - 1.5 hours. During cooking, periodically remove any foam that forms with a slotted spoon.

How to cook chicken gizzards so they are soft - simple and tasty recipes

Only connoisseurs pay attention to chicken gizzards.
Many people have no idea that from a simple offal you can prepare such delicious dishes that you can even invite guests. The chef's task is to make the stomachs soft, and to achieve this, you need to know some of the subtleties of cooking. Navels, as people simply call stomachs, are a dietary product. Its calorie content is low, only 130-170 kcal. per 100 gr. raw product. Agree, the product deserves the attention of everyone who is concerned about weight loss.

How to cook chicken gizzards so they are soft

There are few secrets to properly preparing offal, but they should be taken into account so as not to spoil the dishes.

The chicken stomach is an oval pouch, pink on top, mustard or gray inside, which is given to it by the skin lining the insides of the navel. The skin must be removed because it is not edible - it is very hard and tasteless and tastes bitter.
In most cases, stores sell already cleaned navels. Look at the purchased product, there may be some pieces of skin left on the navels - be sure to remove them.
Before preparing any dish, the navels are boiled for about an hour in plenty of water. Many housewives pre-soak the offal in cold water for 1-2 hours.
For variety, tomato, soy sauce, sour cream, and mayonnaise are added to the dishes. They all also help make belly button fibers softer.

The navels are made up of muscle fibers that are quite rough and tough. Therefore, before cooking, they are boiled for an hour, covered with cold water. To make the stomachs juicy, I advise you to cool them directly in a saucepan with broth.

How to deliciously cook chicken gizzards with soy sauce

Soy sauce together with honey will give the dish an oriental note and make the taste piquant and spicy. We have long fallen in love with chicken in sweet and sour sauce; the proposed recipe meets all the canons of preparing a dish in Chinese.

Take:

Stomachs – 0.8 kg.
Onion – 2 heads.
Soy sauce - 2.5 large spoons.
Honey - the same amount.
Balsamic vinegar - 2.5 large spoons.
Pepper, salt - optional.

How to cook:

Place the processed navels in a saucepan and cover with cold water. Boil for an hour. Afterwards, cool the meat without removing it from the broth so that the product is juicy.
Cut the onions into rings and sauté in oil until lightly browned. Then pour in half a large spoon of vinegar, after a minute of intense stirring, add half a spoon of honey. Continue stirring until the onions caramelize.
Pour in half a spoon of soy sauce and hold on the burner for another 1.5 minutes. Place the caramelized onions in a separate plate.
Remove the navels from the pan and dry. Cut into pieces convenient to eat. Instead of onions, place in a frying pan with a little oil. Warm the product, then add the remaining honey, soy sauce, balsamic vinegar. Pour 50 ml. broth from the ventricles, add onions.
Cook, stirring the contents from time to time, until the gizzards soften. Make the fire minimal.

Chicken stomachs - recipe in sour cream with mushrooms

Mushrooms are constant companions of all chicken dishes. They also perfectly complement navels and improve the taste of dishes.

Ingredients:

Navels – 0.8 kg.
Mushrooms (champignons) – 300 gr.
Large onion.
Sour cream 20% - 3 tablespoons.
Pepper, salt, seasonings.

Step by step recipe:

Rinse the navels, remove the skin, and boil until tender for an hour.
Cut into strips, add onion, chopped into quarters of rings. After 3-4 minutes, add the mushrooms, cut into slices.
Fry over high heat first. Then, when the liquid has evaporated a little, reduce the power to moderate.
Dilute the sour cream with water and pour into the fried ingredients. Adjust the taste for salt, season the dish with seasonings.
After boiling, simmer with a quiet gurgle for 20-30 minutes. If the gravy comes out watery, keep the dish on the fire without a lid to allow the liquid to evaporate.

How to fry chicken gizzards in a frying pan with onions

To keep the ventricles soft, simply fry them in a frying pan. Keep the simplest recipe for a delicious dish.

Necessary:

Chicken navels – 1 kg.
Onion – 2 large heads.
Sunflower oil, salt.

Cooking:

Prepare the navels for processing, rinse, and cut into pieces. Place in a frying pan and fill the sides with water. Cook over low heat for about an hour (before boiling, turn the heat to high, then reduce). At the end of cooking, when the stomachs become soft, salt them.
Open the lid and let the water evaporate completely. Pour in oil instead.
Add randomly chopped onion. Add salt and fry until beautifully golden brown.
The navels can be initially boiled in a saucepan, as in previous recipes, and then fried.

Navels with potatoes in pots

Cooking in pots is a pleasure, the dishes come out rich, aromatic, and the stomachs are incredibly tender and soft.

Required:

Ventricles – 400 gr.
Potatoes – 400 gr.
Carrot.
Bulb.
Water.
Vegetable oil, salt, spices.

Preparation:

Divide the prepared navels into pieces that are convenient to eat. Grate the carrots with large shavings, chop the onion into half rings.
Fry the offal slices in hot oil until the liquid has evaporated.
Add vegetables, add a little oil, continue frying for another 5-7 minutes.
In a separate pan, fry the potatoes, cut into medium-sized cubes.
Place the fried ingredients in the pots, alternating layers: meat, potatoes, meat and potatoes again.
Pour in warm water, almost covering the contents. Place in a cold oven to bake. Set the temperature to 180 o C. Set the timer for 1.5 hours.

Chicken gizzard goulash - a simple and tasty recipe

Navel goulash differs in taste from the classic one, but is no less appetizing.

You will need:

Ventricles – 1 kg.
Tomatoes – 400 gr.
Bulb.
Bell pepper.
Garlic cloves – 3-4 pcs.
Flour - a teaspoon.
Tomato paste – 2 large spoons.
Granulated sugar - a large spoon.
Water – 1.5 cups + 0.5 cups.
Salt, bay leaf, sunflower oil, coriander, pepper.

Preparation:

Rinse the gizzards, remove the skins, cut into strips (as usual, we cut meat into goulash).
Fry in hot oil with the lid open for 10 minutes.
Add the seasonings specified in the recipe (without bay leaves), diced onion.
Remove the seeds from the bell pepper, cut into strips, and place in a frying pan. Fry together for 5-7 minutes.
Pour in 1.5 cups of water, wait until it boils, turn the heat to low. Simmer the contents with a quiet gurgle for about an hour.
Add bay leaf and diced tomatoes.
Crush the garlic cloves with a press and add to the navels. Add sugar and mix contents.
Dissolve tomato paste and flour in half a glass of water. Shake to break up any lumps. Pour into the pan.
Wait for it to boil, simmer over low heat for 10-15 minutes.

Delicious Korean navel snack

Korean snacks have long and firmly won our hearts and stomachs. The offal will make a spicy dish with an unusual taste.

Take:

Navels – 0.5 kg.
Carrot.
Bulb.
Paprika - a tablespoon.
Garlic, chopped - a tablespoon.
Soy sauce - the same amount.
Vinegar 9% - tablespoon.
Parsley, dill, green onions - a small bunch.
Granulated sugar, salt.

Preparation:

Boil the navels in a saucepan, adding a little salt to the broth. Cool, drain the liquid.
Chop the onion as desired and sauté in hot oil in a frying pan. When the slices are browned, add chopped garlic to it. After a couple of minutes of frying together, add paprika. Mix thoroughly and turn off the burner.
To prepare carrots, use a Korean grater. Grate the vegetable, add sugar and salt, press with your hands a little to release the juice.
Add the gizzards, cut into cubes, to the bowl with the carrots. Pour in soy sauce, vinegar, and add fried onions.
Stir the contents again and leave to marinate for half an hour. Then sprinkle with herbs and serve.

Chicken stomach cutlets

Once you try it for the first time, you will never guess what these cutlets are made of. Tender, sleepy, with a completely extraordinary taste.

Ingredients:

Stomachs – 800 gr.
Eggs - a couple.
Onion - head.
Flour – 4 large spoons.
Garlic cloves – 4 pcs.
Sunflower oil, pepper, salt.

How to fry:

Process the navels, pass them through a meat grinder. If the holes are large, do this twice - the minced meat should be very finely ground.
Add flour, minced garlic to the minced meat, salt and pepper, and beat in the eggs. Mix well.
Form oval cutlets, roll with flour.
Fry in well-heated oil until nicely golden brown.
Then reduce the heat to low and splash in some water. Cover the pan with a lid and simmer for about half an hour.

Soft and tender ventricles baked in the oven with cheese

You can cook it in portioned pots or make a common dish in a mold. If you offer gizzards baked under a cheese crust to your guests, you will receive the highest approval rating.

Necessary:

Navels – 1 kg.
Broth – 150 ml.
Onion.
Cream (can be replaced with milk) – 150 ml.
Butter – 20 gr.
Hard cheese – 50 gr.
Flour - a large spoon.
Seasonings for chicken, salt.

Cooking:

Boil the gizzards in salted water until soft (you may need to cook for more than an hour). Cool, cut into thin strips.
Fry the onion until golden brown, add the navels to it. Fry together for 10-15 minutes. Then move aside the sliced ventricles with onions. Place a piece of butter in the empty space. When it blooms, add flour. Fry for a few minutes until the flour begins to change color.
Mix the flour with the navels, pour in the broth and cream. Stir the contents, after boiling, simmer over low heat until the sauce thickens.
Place in a mold and sprinkle the dish with grated cheese. Bake at 180 C for 20 minutes. The signal of readiness will be when the cheese is baked to a crust.

There is an opinion that it is impossible to make shish kebab from navels - it will be tough. But proper marinating and a special cooking technology will make the meat soft, and it won’t take long to fry the kebab on the grill.

We take:

Chicken stomachs – 1 kg.
Garlic – 4-5 cloves.
Lemon – ½ part.
Grated ginger – 2 small spoons.
Soy sauce – 3 tablespoons.
Water – 1-1.5 glasses.
Granulated sugar – 2 spoons.
Red onion.
Black pepper – ½ small spoon.
Red pepper - the same amount.

How to cook:

Combine soy sauce, lemon juice, and water in a bowl. Add sugar and chat. Add finely chopped onion, grated garlic, pepper, ginger. Stir the marinade.
Rinse the stomachs, put them in a saucepan, and pour in the marinade. Mix well. The marinade should cover the meat completely.
Let it cook. Simmer over low heat for an hour. If you notice that there is not enough marinade, add water. At the end of cooking, the marinade should remain thick, like ketchup, and very soft belly buttons.
Place the navels on long skewers and cook on the grill for about 8-10 minutes. Don't forget to turn the pieces during frying.

-recipe for a delicious snack made from ventricles

The collection ends with a recipe for an original navel snack. Suitable for a snack, self-catering, beer party. Bon appetit!

Source: https://KulinarnayaMozaika.ru/kak-prigotovit-kurinye-zheludki-chtoby-byli-myagkimi.html

Recipe for chicken gizzards stewed in sour cream

Chicken gizzards stewed in sour cream, a very tasty and tender dish. It can be garnished with rice, boiled potatoes and vegetables.

To prepare the dish you will need:

1 kg of cleaned chicken stomachs;
2 large carrots;
2 large onions;
1 glass of sour cream;
3 - 4 tablespoons of vegetable oil;
1 - 2 bay leaves;
1/3 cup broth;
salt, ground black pepper - to taste.

Clean the chicken gizzards and boil until soft. Do not throw away the broth in which the offal was cooked - it will be needed for preparing the dish. Cut the boiled stomachs into strips.

Peel the vegetables. Cut the onion into half rings and chop the carrot into strips. Pour a small amount of vegetable oil into a frying pan, heat it and place the prepared onion in a bowl, saute it until transparent and add chopped carrots. Stir the vegetable mass, cover the pan with a lid and simmer everything until soft.

Take thick-walled dishes, for example, a casserole dish. Place it on the stove and pour in vegetable oil. After this, lay out the prepared chicken gizzards and lightly fry. Then add the sautéed vegetables and mix the ingredients. In a separate bowl, mix sour cream and a third of a glass of broth, add salt and season with pepper. Pour the resulting mixture into the stomachs with vegetables, mix everything. Reduce heat and simmer under closed lid for 10 minutes.

Chicken gizzards stewed with potatoes

Chicken gizzards stewed with potatoes is a hearty everyday dish, for which you will need:

700 g of peeled chicken stomachs;
1 onion;
1 medium sized carrot;
0.5 kg of potatoes;
2 cloves of garlic;
spices - to taste;
salt - to taste;
1 bunch of greens (parsley, dill, etc.).

Before stewing, prepare the chicken gizzards, clean them and boil for 1.5 hours until soft. Pour vegetable oil into a saucepan and place the dish on the fire. Cut the onion into half rings and grate the carrots on a coarse grater.

Place the vegetables in the heated oil, stir and sauté until golden brown. Cut the chicken gizzards into pieces and add to the vegetables. Season the mixture with salt and spices. Fry lightly for 5 minutes and reduce heat. Cover the saucepan with a lid and simmer for 15 minutes; during simmering, you can add a little broth in which the chicken gizzards were cooked.

While the offal is cooking, peel the potatoes and cut them into fairly large pieces. Place it in a saucepan, add broth. Cover the dish with a lid and simmer over low heat for another 20 minutes. When the potatoes are soft, turn off the heat. Peel 2 cloves of garlic and pass it through a press.

Add garlic to the dish, season with ground black pepper and let the chicken gizzards stewed with potatoes sit for a while and soak in the aromas of the seasonings. Before serving, sprinkle the dish with chopped herbs.

The recipe can be varied by adding bell peppers, cut into strips, or champignons. For piquancy, you can add a little red hot pepper, cut into rings, or add curry.

Stewed chicken gizzards with vegetables

Recipes from chicken gizzards have undoubted advantages - the dishes are inexpensive, satisfying, and quick to prepare. Cooking chicken gizzards - recipe with vegetables.