Chicken giblets. How to cook delicious chicken giblets

Chicken giblets are a culinary ingredient that has been popular for centuries. Probably every modern housewife has her own recipe for preparing them. Chicken by-products are an opportunity to prepare delicious, healthy and inexpensive dishes that can become favorites for the whole family.

Peculiarities

Chicken offal, which is used by humans to prepare various dishes, includes stomachs, kidneys, liver, and heart. These internal organs of the bird are considered healthy and nutritious, and therefore are especially popular among chefs. The average calorie content of giblets is 130 kcal per 100 grams of product.

By-products contain a large amount of useful minerals and vitamins. That is why eating chicken offal ensures the normal functioning of the human body. These products contain choline, retinol, riboflavin, ascorbic, nicotinic acids and tocopherol. In addition to vitamins, offal is rich in potassium, calcium, manganese, iron, sulfur and phosphorus.

Benefits and harms

The extensive and rich composition of chicken giblets makes them one of the most useful ingredients in cooking. It has been proven that their use has a beneficial effect on blood pressure and reduces the likelihood of angina pectoris. Dishes made from the internal organs of poultry can prevent the formation of blood clots in blood vessels, and they are also a preventative way to prevent the development of various serious diseases.

People who have ailments related to the cardiovascular system should regularly consume chicken offal. The presence of potassium in offal stimulates mental activity. Chicken offal can normalize the functioning of the digestive and excretory systems. Their appearance in the daily diet can balance metabolism and saturate cells with oxygen.

If you want to strengthen your immunity, you should eat chicken giblets as often as possible.

This product has virtually no contraindications, so it can be included in a child’s diet.

Situations in which by-products can harm the human body:

• improper preparation;
• improper preparation, for example, if the gallbladder is not separated from the liver or blood clots from the heart are not cleared;
• insufficient heat treatment, which contributes to the preservation of bacteria, which leads to dangerous diseases of the stomach and intestines;
• poor quality and poor freshness of offal;
• individual intolerance, which leads to allergic reactions.

How to select and store?

• It is recommended to buy chicken giblets chilled rather than frozen. The refrigerated product should be stored for no more than 24 hours. If you buy frozen entrails, you should pay attention to the production date of the product, as well as the amount of ice on it.
• The color of the hearts should be pink or burgundy, and there should not be any unpleasant pungent odor. The good quality of the hearts is indicated by light moisture, springiness, and the presence of a fatty cap.
• The ventricles should not be too soft, they should have elasticity, density and springiness. A rotten and sour smell emanating from the navels indicates their deterioration. A quality product smells like fresh meat. The film on the surface of the offal should be transparent and clean; its turbidity, hardness and density indicate a poor-quality ventricle.

• The liver should not have a pale color or a yellowish tint, and there should be no spots on it. A fresh product of good quality has a burgundy-brown tint. The aroma of the liver should be sweetish.
• Once defrosted, chicken entrails can be stored for no more than 12 hours. If, after purchasing a fresh product, there is no immediate cooking planned, then the product must be frozen.

How long to cook?

An important stage is not only the preliminary preparation of offal, but also the process of boiling them. The insides must be washed and removed from fat, membranes and films. The liver is boiled quickly - after falling into boiling water, it only takes 15 minutes to cook. The stomach is a tougher organ, so cooking it will take at least 1.5 hours. Chicken hearts are cooked for 60 minutes over low heat.

Cooking options

Cooks in many countries use chicken entrails to prepare interesting dishes. These offal can be boiled, fried in a pan, or baked in the oven. Giblets are very tasty with onions, in mayonnaise, stewed in sour cream, cooked in Georgian style, in pots and creamy sauce. They are served as a main dish with or without a side dish.

"Granny's Soup"

This is a simple dish recipe that every housewife should know. In order to make the first course, you should prepare 100 grams of chicken giblets, 0.25 kg of potatoes, 1 carrot, half a glass of rice, salt, ground pepper, vegetable oil, bay leaf and herbs.

Cooking steps:

• The insides of the bird must be washed well, finely chopped and placed in a pan;
• pour about two liters of water into it, put a bay leaf and put it on the stove; when cooking, do not forget about constantly skimming off the foam;
• cut the potatoes into strips and then place them in a pan where the offal is boiled;
• carrots must be grated, fried and poured into the soup;
• the next step is to add rice, after which the dish should be cooked for another 25 minutes;
• At the end of cooking, you need to salt and pepper the dish and add herbs.

This first dish will not leave any family member indifferent.

In Italian

In order to cook giblets the way Italian chefs prepare them, You should prepare the following ingredients:

• 0.25 kg pasta;
• 0.25 kg of offal;
• 1 hot pepper;
• salt;
• 3 tomatoes;
• 2 garlic cloves;
• olive oil;
• flour;
• parsley.

Chicken entrails must be washed well, salt and pepper and left for a quarter of an hour. Next, they need to be sprinkled with flour and fried until a crust appears. Then chopped pepper and garlic are added to the giblets. Tomatoes are doused with boiling water and peeled. The resulting pulp must be cut and sent to offal.

The frying procedure should last 10 minutes. Then stir a spoonful of flour in a glass of water and pour it over the meat products. After 4 minutes, the dish can be considered fully cooked. Boiled pasta must be placed on plates, topped with cooked giblets and sauce and garnished with herbs.

Roast in pots

This recipe is an option for preparing a wonderful dinner from inexpensive ingredients. Products:

• 0.5 kg chicken entrails;
• 4 potatoes;
• 2 carrots;
• 1 onion;
• 2 garlic cloves;
• 6 spoons of sour cream;
• 2 tablespoons of tomato paste;
• salt pepper;
• vegetable oil.

First you need to clean and wash the giblets. After this, boil them in water with the addition of salt over low heat. The cooked giblets are placed in a colander and dried. After this, the insides must be fried in vegetable oil for 7 minutes.

When preparing giblets, you need to peel and cut the root vegetables into cubes. The onion is chopped and fried in a frying pan along with other vegetables. You need to put vegetables in pots, on top of them - giblets, on top - another layer of vegetables. Sour cream is mixed with tomato paste and poured into pots.

The dish must be covered with a lid and placed in the oven, which is preheated to 200 degrees. The delicacy takes 25 minutes to prepare.

After finishing cooking, the dish should sit for a quarter of an hour, and then serve.

Dishes made from chicken giblets do not require special skills, effort or time. They are not difficult to prepare, but the result is tasty and healthy.

To learn how to cook chicken giblets in the oven, watch the following video.

What about chicken giblets? This is, of course, the heart, stomach and liver. They are very rich in protein and iron. Dishes made from chicken giblets are the basis of a low-calorie and healthy diet. Of course, if you don’t like such ingredients, you can prepare something more acceptable, for example, or simply. Well, if you decide to experiment, then let’s find out what can be cooked from chicken giblets?

Chicken giblets in a slow cooker

Ingredients:

• chicken giblets – 1 kg;
• onions – 500 g;
• butter – 10 g;
• carrots – 3 pcs.;
• sour cream 20% fat – 250 ml;
• salt, spices - to taste.

Preparation

To prepare chicken giblets in sour cream, rinse them thoroughly with water and place in a colander to drain all excess water. Peel the onion and rinse under running water, cut into cubes.

Peel the carrots and grate them on a coarse grater. Turn on the multicooker to the “Baking” mode, pour vegetable oil into the bowl and fry the onion in it until golden brown, then add the carrots and fry for another 4 minutes. Stir constantly so that the vegetables do not burn. Then add a piece of butter and lay out the chicken giblets. Salt to taste, add spices and mix everything well. Pour in sour cream and a little water. We switch the multicooker to the “Stew” mode and cook for 1 hour. Roast chicken giblets are soft and juicy. You can serve boiled rice or potatoes as a side dish.

Chicken giblets in a pot - recipe

Ingredients:

• chicken giblets – 500 g;
• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• sour cream – 6 tbsp. spoon;
• tomato paste – 2 tbsp. spoons;
• salt, pepper - to taste;
• vegetable oil - for frying.

Preparation

Wash the chicken giblets thoroughly with warm water and boil until half cooked. Place in a colander and let the water drain thoroughly. Next, put them in a frying pan, salt and pepper to taste and fry over low heat with the addition of vegetable oil for 5 minutes. During this time, peel the potatoes, carrots and cut the vegetables into thin strips or cubes. Finely chop the onion into half rings. Fry the vegetables in another frying pan, adding salt to taste.

Now we take clay pots, put some roasted vegetables on the bottom, put chicken giblets on them, squeeze the garlic through a press and cover with the remaining vegetables. Mix sour cream with tomato sauce and fill our pots. Cover with a lid, place on a baking sheet and place in an oven preheated to 180 degrees for 25 minutes.

Chicken giblets have been very popular in Rus' for a long time. Each housewife had her own recipe. This provided an opportunity to show their bright individuality and rich culinary imagination.

Grandma's soups

The simplest dish that can always be prepared with any meat is soup. Not only a qualified chef, but also a simple housewife will agree with this opinion. The only question is what kind of meat is best to take for this.

Many people really like chicken giblets. The recipe for this dish requires the following ingredients: 100 grams of chicken liver and gizzards, a quarter kilogram of potatoes, salt, 1 carrot, half a glass of rice, ground pepper, 35 grams of vegetable oil, bay leaf and fresh herbs.

This soup is easy to prepare:

1. Rinse the by-products well, cut into small pieces, removing excess films, and place in a saucepan.
2. Fill them with water (2.5 liters), and then, adding a bay leaf, put on fire. Immediately after boiling, you need to constantly remove the resulting foam.
3. Cut the peeled potatoes into strips and add to the pan with boiling meat.
4. Chop the carrots, lightly fry in oil, and then also add to the soup.
5. Add rice and continue cooking over low heat for 20-25 minutes.
6. At the very end, add pepper, salt and pre-chopped herbs.

This soup will appeal to those who love chicken giblets. The recipe is simple and it won’t be difficult for anyone to repeat it.

Balkan motifs

Each nation has its own eating habits and priorities. In Bulgaria they prefer to cook chicken giblets a little differently. The recipe is quite interesting, and the whole process goes very quickly. The ingredients for this dish will be: 600 grams of chicken by-products (equal parts heart and liver), salt, 3 large tomatoes, 300 grams of onions, sugar, black pepper, 2 cloves of garlic and herbs (dill with parsley).

Cooking, as always, begins with meat:

1. First, fry the giblets in vegetable oil over high heat, not forgetting to add pepper and salt.
2. Add garlic and onion crushed through a press, first cutting it into half rings. The flame can be lowered slightly so that the food does not burn.
3. Grate the tomatoes and transfer the resulting mass to the frying pan. Continue frying until the liquid is reduced by three times.
4. Add the remaining ingredients and wait another 5-6 minutes.

The aroma of such a dish will not leave anyone indifferent. The most tender meat with juicy gravy will always find its supporters.

Italian traditions

Dishes made from chicken by-products are found in the national cuisines of different countries. Georgians use them to prepare amazing kuchmachi, and Viennese residents simply adore boishel, where pieces of meat float with fluffy dumplings in a fragrant sauce. Italians also know how to cook chicken giblets. Recipes with photos will help you repeat each step exactly to get the desired result.

The initial ingredients will be needed in the following quantities: 250 grams of pasta (or other pasta) and the same amount of chicken giblets, a pod of hot pepper, salt, 3 tomatoes, 2 cloves of garlic, 50 grams of olive oil, ground pepper, a little flour and parsley.

Sequencing:

1. Rinse the offal well, then sprinkle with salt and pepper and set aside for 15 minutes.
2. After this, sprinkle them with flour and fry until they have a characteristic crust.
3. Add chopped garlic and hot pepper.
4. Remove the skins from the tomatoes by pouring boiling water over them. Roughly chop the pulp and add to the meat. A little later, sprinkle everything with chopped herbs. Continue the frying process for 10 minutes.
5. Dilute a spoonful of flour in ½ glass of water, stir and add to the boiling meat. In 3-4 minutes everything will be ready.
6. Boil the pasta, strain, and then arrange on plates.
7. Place the meat on top, pouring aromatic sauce over it.

This dish truly corresponds to the best Italian traditions.

The simplest option

If you don’t have time to fuss with food, you can cook stewed chicken giblets. The recipe for this is the simplest.

You will need a standard set of products for this: 400 grams of chicken heart, liver and gizzards, carrots, onions, salt, curry, pepper and vegetable oil.

For cooking, it is better to use a deep pan or cauldron with a non-stick coating. All work takes place in stages:

1. Since the time required to cook offal varies, the gizzards and hearts should be fried in a pan first.
2. After 15 minutes, send the liver there too. Don't forget to stir constantly.
3. After 5 minutes, add chopped vegetables. The products should fry for another 6-7 minutes.
4. After this, you need to add a little water, curry, reduce the heat and simmer for 15 minutes.
5. Add the remaining ingredients, and after 10 minutes, remove the hot pan from the heat.

The dish turns out tasty, tender and very nutritious. And it's quite inexpensive. After all, every housewife should be able to save.

Giblets in a gentle sauce

Everyone knows how dairy products change the taste of meat. Many chefs use this effect in their work. For example, you can try cooking chicken giblets in cream sauce. The recipe can be simplified a little by using only hearts for work.

According to the recipe, you will need the following products: for half a kilogram of chicken hearts, a glass of 20% cream, an onion, salt, a tablespoon of vegetable oil and spices.

Everything needs to be done gradually:

1. First, wash the offal thoroughly and then cut it in half.
2. Fry the hearts for 2 minutes in boiling oil, and after they release the juice, continue to simmer for 10 minutes without reducing the heat.
3. Cut the onion into cubes, fry in a separate frying pan, and then add to the meat.
4. Add salt, spices, cream and simmer for another 20 minutes. Here it is better to reduce the heat somewhat so as not to completely spoil the taste of the sauce.

Tender hearts will go well with boiled potatoes or rice.

Chicken giblets are an easy, quick and budget-friendly dish that is very similar to meat.

The easiest and simplest recipe for cooking chicken giblets is to simply fry them. It turns out to be a very satisfying and tasty dish. Can be served as a second course. A good side dish would be potatoes or other vegetables; various cereals and pasta are also suitable. Today I suggest you create a real fried delicacy. It will not be difficult for you to cook a roast using chicken heart, liver, and navels. The recipe describes in detail all stages of the work. Ready fried giblets can also be used as a filling and serve as a base for baking. It is worth noting that when preparing dishes from navels, they are usually soaked in wine, lemon juice or milk beforehand. The taste becomes more tender and delicate.

Product composition

• 600 grams of chicken liver;
• 300 grams of chicken stomachs (navels);
• 300 grams of chicken hearts;
• one teaspoon of khmeli-suneli;
• one clove of garlic;
• two large heads of onions;
• one large carrot;
• 200 grams of homemade tomato sauce;
• Wheat flour;
• refined vegetable oil + a piece of butter - for frying;
• juice of half a lemon or 2 tablespoons of 9% vinegar - for solution;
• two tablespoons of salt - for the solution;
• salt and ground black pepper - to taste.

Step-by-step cooking process

1. We wash the chicken hearts, cut them in half, and cut off everything unnecessary.
2. We also wash the chicken navels and cut them into 2-3 parts, depending on the size.
3. Place the prepared ingredients in a deep bowl, pour in the solution: add the juice of half a lemon (or two tablespoons of 9% vinegar) and two tablespoons of salt per liter of water. Leave for 20 minutes.
4. At this time, thoroughly rinse the chicken liver and remove all ducts.
5. After twenty minutes, place the hearts and stomachs in a colander and rinse thoroughly under running water. Then we put them in a pan, fill it with clean cold water, add a little salt and put the pan on the stove.
6. After boiling, remove all the foam and cook over low heat for about an hour until the navels are cooked. Then we remove the giblets with a slotted spoon, and the broth can be used to prepare an incredibly tasty soup with hunting sausages. According to the recipe from our website, you can cook this soup in 15 minutes.
7. Cut two onions into thin half rings or quarter rings.
8. Peel the carrots and grate them on a coarse grater.
9. Pour vegetable oil into a frying pan, add a piece of butter and heat it.
10. Add chopped onions to the oil and fry until soft.
11. Then put the carrots in the pan with the onions, add salt and mix.
12. Using a slotted spoon, remove the navels and hearts from the pan.
13. When the carrots become soft, add a clove of garlic passed through a press and sprinkle with curry, suneli hops and hot pepper.
14. Then put the stomachs and hearts into the frying pan, mix, turn up the heat and fry everything together.
15. Move everything in the pan to one side to make room for the liver.
16. Bread the liver pieces in flour, place them in a frying pan, add a little vegetable oil.
17. Cover the liver with fried vegetables and simmer for a couple of minutes under the lid.
18. Pour in everything (3-4 tablespoons), simmer for a couple more minutes and turn off.
19. This dish can be served with any side dish. It will be very tasty to eat with it on our website.

Bon appetit.

Chicken giblets used in cooking include the heart, liver and gizzard, which are rich in protein and iron and low in calories. Dishes made from chicken giblets are the basis of a healthy and low-calorie diet; in addition, they can be the main surprise of the lunch menu. What they don’t make from offal! Ventricular casseroles with cheese, garlic and sour cream or liver pates with the addition of vegetables and spices will serve as an excellent appetizer. Roasts and stews made from hearts or a mixture of offal, served as a main course, are popular. Chicken giblet broth has a unique taste: soups and especially giblet noodles are a classic in many culinary traditions! Chopped giblets are used as an ingredient in minced meat, consisting of onions, white bread and eggs, in the preparation of stuffed poultry.

There are 70 recipes in the "Chicken giblets" section

Chicken gizzards stewed in sour cream and beer

Chicken gizzards prepared according to this recipe are soft, in a fragrant sour cream sauce with the addition of light beer. To make the ventricles soft, they are finely chopped, lightly fried and only then stewed until cooked. For...

Potatoes stewed with chicken hearts in a slow cooker

The recipe for potatoes with chicken hearts is suitable for a slow cooker and a regular pan. For second courses, the hearts are first fried or stewed until cooked and only then other ingredients, such as potatoes, rice or pasta, are added. In the cartoon...

Chicken gizzards in soy sauce

Cooking chicken gizzards raises many questions for many, because this part of the chicken is quite tough and many people are disappointed in the finished dish due to improper preparation of the ingredients. The choice of spices is also important so that their taste is...

Chicken hearts with beans

Stewed chicken hearts can be cooked together with canned beans, and then you will have both a main dish and a side dish on your table at once. Before frying, the hearts are washed well and all excess is cut off. Specifically in this recipe of chicken hearts...

Stewed potatoes with chicken hearts

A simple recipe for stewed potatoes with chicken giblets. I prepared this dish with chicken hearts, but you can also stew potatoes with chicken stomachs, livers, or a mixture of hearts, stomachs and livers. You just need to prepare first...

Chicken saltison in a slow cooker

Saltison is a meat dish with Italian roots, which is found in Polish, Belarusian and Russian cuisine. In the classic saltison recipe, boiled pork giblets and head are seasoned with garlic, pepper and other spices, placed in pork intestines and...

Vegetable stew with eggplant and chicken gizzards

Vegetable stew with eggplants and chicken gizzards is especially delicious during the eggplant season. Those eggplants that grew in the sun, under the bright sun. The recipe is very simple. Moreover, you can do it even simpler: boil the chicken in advance until done...

Drob with chicken liver (Romanian casserole)

Romanian cuisine has an interesting dish - drob. This word means “liver”, because. it is the main ingredient. In Romania, they prefer to make drob from lamb liver, but we will try to make drob from chicken liver. Such a casserole...

Chicken hearts fried with rice

Fried chicken hearts with rice is a recipe for the perfect dinner that even a schoolchild can prepare. The main thing is to have the desire and mood, then everything will definitely work out. Chicken hearts are a good product for preparing quick and satisfying dishes. Boiled...

Chicken heart azu

Azu can be prepared from almost any meat and meat products. I chose chicken hearts and was right - it turned out delicious. For the basics, cucumbers should be taken salted, not pickled. You can add boiled potatoes to the prepared basics of chicken hearts....

Chicken heart chops

Chicken heart chops - a recipe for lovers of offal dishes. Sometimes these mini-chops are called medallions. Before frying, chicken hearts are cut, beaten, breaded in flour and dipped in hot oil. Fry the chops carefully...

Pilaf with chicken gizzards and mushrooms in a slow cooker

Of course, this is never a classic Uzbek pilaf. But for variety, you can cook rice with offal in the style of pilaf, which will contain a minimal amount of fat and is perfect for those who are on a diet. Pay attention...

Roast chicken hearts with chickpeas

I love chickpeas, especially if you cook them, for example, like this, with chicken hearts and vegetables. Everything is extremely simple, although it will take a little longer to prepare than usual. Because dry chickpeas (I don’t like canned ones!) must first be...

Manja - stewed chicken gizzards in a slow cooker in Bulgarian style

Manja is a traditional Bulgarian dish. The ingredients may be different, but the base is the same - thick onion soup with the addition of a large amount of tomato. All ingredients are available, and the result is a stew that is eaten from deep plates....

Chicken gizzards with porcini mushrooms, stewed in a pot

By-products, which include chicken gizzards, are not only healthy, but also tasty, especially if they are prepared according to this recipe. They simmered in a clay pot for a total of 2 hours, so they turned out soft, with a rich creamy mushroom...

Perlotto with chicken gizzards in tomato sauce

By analogy with rice risotto, perlotto (also known as orzotto) is prepared from pearl barley. A very aromatic appetizing dish! During cooking, the cereal has time to soak in the tomato sauce, and the pearl barley turns out soft and creamy in taste. Instead of chicken gizzards, you can...

Stomachs using the Peposo method (in a slow cooker)

There is such an Italian dish Peposo (peposo) from the word il pepe - pepper. It was invented by Florentine stove makers during the construction of the Cathedral of Santa Maria del Fiore, or rather, it was invented by the architect of this cathedral, whose father was an innkeeper. People were working on the roof...