How to cook chicken gizzards. Marinated chicken gizzards. Incredibly delicious marinated chicken gizzards recipe

To prepare, buy fresh, chilled chicken gizzards. The frozen product will be hard after cooking and the salad will not be tender and tasty. In the supermarket, navels are sold already peeled. Before you cook chicken stomachs in Korean, you need to wash them and boil them until tender in a way convenient for you.

40 minutes on the stove is enough for the navels to become soft. If you have a multi-cooker, use its services. In just 20 minutes, the stomachs will turn into a soft, juicy meat product. After cooking, drain in a colander, drain off excess water and cool to room temperature.

In the meantime, let's move on to the rest of the ingredients. Take good quality juicy carrots. Peel and rinse. Grate on a special grater for Korean carrots. If you don’t have such a grater, just grate it on a large regular grater.

Peel a piece of fresh ginger and garlic. Grate on a fine grater. Use hot pepper to your taste. Cut into thin rings. Add the prepared products to the carrots.

Cut the cooled chicken navels into thin strips. Add to the rest of the ingredients.

Add salt, granulated sugar, apple or table vinegar. Stir.

Season the salad of Korean chicken stomachs and carrots with spicy homemade adjika and soy sauce. Stir.

Pour olive oil into a frying pan and heat well. Add chopped onion into half rings. Fry over moderate heat until soft. Stir occasionally to prevent the onion from burning.

Add the hot fried onion along with the oil to the salad bowl and mix thoroughly; by the way, this is how the real thing is prepared correctly.

Place the Korean chicken navels in the refrigerator for a couple of hours to marinate all the ingredients better.

Before serving, decorate Korean chicken gizzards with herbs; the recipe also calls for additionally chopped chili peppers. Serve with fresh vegetables, or just without anything, as in the photo.

Bon appetit!

It's delicious, fast, festive and great for a snack! Try it, you won't regret it! One of the most delicious offal in a chicken carcass is chicken gizzard. Chicken gizzards marinated in soy sauce are spicy and incredibly tasty. They contain a minimal amount of fat. Prepare and your family will appreciate your abilities.

INGREDIENTS

0.5 kg. chicken ventricles;
1 onion;
5 pieces. garlic cloves;
vinegar - 1/4 cup;
1⁄2 cup sunflower oil;
1 tbsp. l. soy sauce;
a bunch of parsley;
pepper to taste;
salt to taste.

COOKING

Boil the ventricles in salted water until fully cooked (about 0.5 hours).
Leave to cool once ready.
Cut the cooled ventricles into thin strips.
Peel the onion and cut into half rings.
Combine the gizzards and onions, season with soy sauce and spices to taste. Mix well.
We pass the garlic into the press.
Heat the oil (you can use it in the microwave).
Wash the fresh dill and chop finely.
Combine butter, garlic and dill. Mix well.
Pour the garlic mixture into the ventricles. Mix gently.
Place in the refrigerator overnight to marinate.

PS. The taste of pickled ventricles is so rich and delicate that you will simply lick your fingers. You can serve stewed potatoes as a side dish; they will go perfectly with the gizzards. Make your family and friends happy - because they deserve it.

Bon appetit!

PS. By serving marinated chicken gizzards to the table several times a week, you can enrich your body with useful substances.

I noticed that many people think that it is unlikely that anything tasty can be prepared from chicken stomachs (navels). But in vain - you shouldn’t write them off.

If you choose a fresh product, process and prepare it correctly, it will even turn out very tasty. And today I will tell you about all this. I will teach you how to cook marinated chicken gizzards. Thanks to a rich range of useful substances, chicken gizzards have a beneficial effect on the condition of hair and skin.

It also improves immunity and appetite, and accelerates metabolism. Since this product contains iron, it prevents the development of anemia. Chicken gizzards marinated in soy sauce are piquant and incredibly tasty. They contain a minimal amount of fat. Prepare: your family will appreciate your abilities.

Product composition

800 grams of chicken stomachs;
two onions (large);
5 cloves of garlic;
50 milliliters of 9% vinegar;
50 milliliters of soy sauce;
50 milliliters of vegetable oil;
half a teaspoon of granulated sugar;
half a teaspoon of salt;
ground black pepper - to taste;
green dill

Marinated chicken gizzards: step-by-step cooking process

We wash the chicken stomachs, put them in a saucepan and fill them with water.
Place on the stove, bring to a boil, add salt and cook until tender: about 1.5-2 hours.
Then remove them with a slotted spoon onto a plate and cool.
Cut the cooled stomachs into thin slices.
We peel two onions and cut them into not very thin half rings.
Place them in a suitable container and fill them with 9% vinegar. Stir and leave for 30 minutes to marinate.
Finely chop the garlic cloves.
We wash a small bunch of green dill, dry it and also finely chop it with a knife.
Place the stomachs in a bowl, add pickled onions (the remaining vinegar will need to be poured here), garlic and dill.
Fill everything with soy sauce, add vegetable oil (I use unscented, but you can use aromatic).
Add salt, granulated sugar, ground black pepper to taste.
Mix everything thoroughly. Cover the bowl with cling film or a lid and put it in the refrigerator for at least two hours. Ideally, the dish should sit in the refrigerator at least overnight.
Serve with a side dish of baked potatoes: it will be very tasty.
Advice. You can see how to cook delicious potatoes in the oven on our website. Recipes for every taste: come in and choose.

Bon appetit!

Good day, my wonderful cooks. I noticed that many people think that it is unlikely that anything tasty can be prepared from chicken stomachs (navels). But in vain - you shouldn’t write them off. If you choose a fresh product, process and prepare it correctly, it will even turn out very tasty. And today I’ll tell you how to marinate chicken gizzards and prepare delicious salads from them.

The calorie content of this offal is 130 kcal. The ventricles are rich in proteins - there are 21 g of them. There are 6.4 g of fat, and 0.6 g of carbohydrates.

Rich navels:

vitamins B1, B2, B6 and nicotinic acid;
zinc, iron, chromium, phosphorus, copper, magnesium;
monounsaturated fatty acids.

Thanks to a rich range of useful substances, chicken gizzards have a beneficial effect on the condition of hair and skin. It also improves immunity and appetite, and accelerates metabolism. Since this product contains iron, it prevents the development of anemia.

Just remember that the maximum shelf life of refrigerated ventricles is 48 hours. Therefore, be sure to look at the “manufacture” date when purchasing them. After this time, it is better not to cook the chilled offal.

You can purchase both peeled and unpeeled by-products. When cleaning the ventricles, you need to get rid of the elastic membrane and fatty film. Then wash them well and cut them in half if desired.

Korean cooking recipe

This simple recipe will appeal to those who love spicy delicacies. For this dish you will need:

350 g stomachs;
large onions;
1 carrot;
4 tbsp soy sauce;
4 garlic cloves;
2 tbsp. apple cider vinegar;
1 tbsp. spicy adjika;
3 tbsp. olive or other vegetable oil;
1.5 tsp Sahara;
1 tsp salt;
a small ginger root (about the size of a walnut);
1 PC. hot pepper.

First of all, the navels need to be boiled. You can cook them in lightly salted water on the stove. They will become soft in 40 minutes. If you have a multicooker-pressure cooker at your disposal, use its help. In this unit you can make ventricles in 20 minutes. After boiling, place the offal in a colander and let the excess water drain. And cool to room temperature.

For now, let's move on to preparing the other ingredients. Peel the carrots, wash them and grate them using a Korean carrot grater. We peel the garlic and ginger, and then grate them on a fine grater. Cut the hot pepper into thin rings. And then we add garlic, ginger and pepper to the carrots.

Cut the cooled chicken gizzards into thin strips. And add the offal to the vegetables. Then we salt everything. Next, add vinegar and sugar and mix the ingredients. Then we put the adjika with soy sauce in a bowl. And mix all the ingredients again.

Chop the peeled onion into half rings and place in a frying pan with heated oil. Fry it until golden brown. Then transfer the hot oil and onions into a bowl with gizzards and mix everything well. And then we put this yummy in the refrigerator for a couple of hours to marinate. Well, then we take a sample :)

Marinate chicken gizzards in kefir

We will cook this yummy in the oven. But first things first. To prepare 1 kilo of ventricles, you will need:

1 tsp khmeli-suneli;
1 liter of low-fat kefir;
150 g hard cheese;
1 carrot;
1 onion;
salt + pepper;
70 g butter;
a bunch of cilantro and green onions.

Cut the boiled ventricles into slices and place in a deep container. Chop the onion into half rings and place there. Grate the peeled carrots on a coarse grater. However, if you have a grater for preparing Korean carrots, use it. Then add suneli hops, salt, pepper and fill everything with kefir. Mix everything thoroughly and set aside for an hour - let it marinate.

Then we transfer the offal with vegetables and fermented milk marinade into a baking dish. Pour pre-melted butter on top and sprinkle with grated cheese. Next, we send this dish to an oven preheated to 180-190 degrees. You need to cook for about 20-25 minutes. Before serving the yummy dish, sprinkle it with chopped herbs (cilantro and onion).

Salads with chicken gizzards

And what delicious salads they make! What can I say? You should definitely try it, and then leave a review in the comments. I hope the recipes whet your appetite :) And these salads are very easy to prepare.

With pickled onions

The recipe is:

500 g stomachs;
250 g pickled onions;
1 carrot;
2 tbsp. vegetable oil;
seasoning for Korean carrots;
2 tbsp. apple cider vinegar;
3 cloves of garlic;
salt + pepper.

Boil the offal until tender. And put it in a colander - let the excess water drain from the stomachs and cool.

Peel and chop the carrots. By the way, there are several options for how to do this. On a regular grater, on a Korean carrot grater or on a cabbage shredder. I prefer the last method. The carrots are chopped into thin petals - they come out very beautifully.

Add oil, vinegar and minced garlic to the carrots. Sprinkle Korean carrot seasoning, salt and pepper on top. We also put pickled onions and boiled navels cut into slices here. Mix everything thoroughly.

Transfer the salad to a thick plastic bag. We tie it well and put it in the refrigerator overnight. You can taste some delicious food in the morning :)

With pickled cucumbers

This salad is very filling - it has a lot of protein. And pickled cucumbers give it a piquant touch. This salad can be an excellent option for a light lunch or a hearty dinner.

To prepare it, stock up on the following products:

200 g fresh champignons;
200 g of ventricles;
3 pcs. pickled cucumbers;
1 onion;
salt + pepper;
sour cream or homemade mayonnaise is for dressing.

Boil the chicken gizzards, then drain them in a colander. At the same time, excess liquid leaves and the offal cools down.

Boil the mushrooms separately. Do not cook them for a long time - just immerse the champignons in boiling water for 5 minutes. Then drain the liquid and place the mushrooms in a colander.

Cut the champignons and gizzards into strips and place them in a deep bowl. Next, we switch to other salad components. Peel the onion, cut into thin half rings and send to the stomachs with mushrooms. Cut the pickled cucumbers into cubes and place them there. Season with salt and pepper. Then add the dressing and mix everything thoroughly. That's all - the salad is ready. Have a healthy hamster :)

Just recently, at a get-together with friends, the conversation turned to our favorite dishes. You know, there are those that the whole family loves and looks forward to when you cook them. And there are also recipes that help out in any situation (unexpected arrival of guests, when you need to cook quickly, tasty and inexpensive).

So I have several favorite magic wands, and one of them is this marinated chicken gizzards.

Many people believe that it is unlikely that something tasty can be prepared from chicken stomachs (navels). But that’s in vain - you shouldn’t write them off.

The use of this product has a very beneficial effect on the human body. At the same time, their stomach calorie content is quite low (within 130–170 kcal per 100 g), so they belong to the category dietary products.

My mother-in-law shared this recipe. “You know,” she told me, “in 35 years of marriage there has never been a time when this appetizer didn’t go down well!” And she was right.

Gizzards marinated in soy sauce They turn out to be spicy and incredibly tasty, and even a schoolboy can handle the cooking process itself.

How to cook delicious chicken gizzards

Therefore, today the editors "So simple!" invites you to learn how to cook marinated chicken gizzards. A recipe that will help out in any situation!

Ingredients

700–800 g chicken gizzards
2 onions
5 cloves garlic
50 g vinegar
50 g soy sauce
0.5 tsp. Sahara
0.5 tsp. salt
black pepper (ground) to taste
5–6 sprigs of dill

Preparation

A real housewife does not have a question about what to cook from chicken stomachs, because these are inexpensive and versatile offal. You can prepare many dishes based on them.

I suggest you find out another good recipe from navels, namely:. One of my favorite dishes since childhood!

Be sure to try these chicken gizzards! marinated in soy sauce. They . They also contain a minimal amount of fat, so you can eat and not worry about your figure.