Marinated chicken gizzards recipe in raw form. Marinated chicken gizzards

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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 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 calorie content in stomachs 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.

✔ chicken stomachs - 1 kg
✔ white onion - 2 pcs.
✔ garlic - 2 heads
✔ soy sauce - 4 tbsp.
✔ salt - 2 tsp.
✔ allspice – 10 grains
✔ powdered sugar - 1 tsp.
✔ olive oil - 0.5 cups
✔ vinegar 9% - 1/3 cup
✔ water - ¼ cup
✔ bay leaf - 2 pcs.

🕜 2 days
👥 10 servings
BJU*: 12/8/5
Calories*: 146 kcal

*per 100 grams

Cooking instructions

Rinse the chicken stomachs, clean them, remove all excess.
Boil the stomachs in salted water.
Cut the chicken into strips, the onion into half rings, and pass the garlic through a garlic press.
Mix the ingredients in a separate container, add soy sauce and other spices.
Heat vegetable oil and pour it into the stomachs.
Mix vinegar with water and add to marinade.
Let the stomachs brew for 2 days, stirring occasionally.
Eat marinated chicken gizzards and enjoy life.

Full Recipe

Today it is quite difficult to surprise someone with an interesting dish. Many recipes are written up and down, and even the most perverted options have been tried by the masses. But there are still recipes that may surprise you, in a pleasant way.

For example, an unusual appetizer is marinated chicken gizzards. Firstly, many people do not use chicken gizzards in their diet at all, although it is a non-standard source of protein that has its own meaty taste. Secondly, the “Korean-style” marinade will add unusualness, giving the chicken a piquant flavor. First, let's prepare the chicken stomachs. We rinse them well under water, washing off sand and other dirt.

Be sure to remove the yellow skin - it is dense and will add bitterness to the finished dish, so approach the process carefully. Place the cleaned stomachs into a pan of water and put on fire. Cook until boiling, then skim off the boiled protein and add some salt to the water.

Now cook the stomachs for 30 minutes to 90 minutes.

Why such a large time difference? Because depending on the age of the chicken and the condition of the stomachs, the toughness of the meat can vary significantly. The older the chicken, the longer we cook it. I boil the usual store-bought version for about an hour.
Thinking out loud

We take the boiled stomachs out of the water and let them cool a little to make them easier to work with.

Let's start slicing - cut the stomachs into strips. The thinner the straw, the better the chicken will marinate.

We will marinate the stomachs in soy sauce and vinegar, with the addition of onions, garlic and spices.

Cut the onion into half rings, preferably thin. Finely chop the garlic or use a garlic press. Mix everything in a separate container along with the stomachs. Next, take pepper, powdered sugar or sugar, bay leaf, ground pepper and peas, soy sauce. We also add everything to the container with meat and mix well.

By the way, a marinade with soy sauce, vinegar and onions will help chicken stomachs become softer. Therefore, if they are quite tough after cooking, give them time to marinate.

Now take vegetable oil and heat it in a frying pan or saucepan. As soon as the oil begins to boil, carefully pour it onto the stomachs, trying to get it evenly over the entire chicken.

At this moment a wonderful aroma will appear in the kitchen. Lastly, add vinegar and water to the chicken stomachs. As a result, the meat should end up in the marinade.

The marinating process takes about 2 days. All this time it is necessary to mix the contents so that the marinade is evenly distributed between the stomachs. You can stir 2-3 times a day, more often there is no point. The result is a flavorful and savory snack.

In addition to the stomachs themselves, the onions in which the pickling took place are also tasty. There is no shame in serving such an appetizer even at the holiday table to surprise your guests.

Bon appetit! Don't Starve 😋

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

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

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

COOKING

First you need to boil the ventricles in salted water until fully cooked (about an hour and a half). Let the ventricles cool down.

Cut the cooled ventricles into thin strips.

Peel the onion and cut into half rings. Place the onion in a saucer and pour vinegar over it. Let the onion soak in the vinegar for half an hour, stirring it occasionally.

Pass the garlic through a press or finely chop. Wash the fresh dill and chop it too.

In a convenient container, combine the ventricles, pickled onions and garlic with herbs. Season with soy sauce and spices to taste. Mix everything well.

Place in the refrigerator overnight to marinate the gizzards.

That's it, the appetizer is ready. Bon appetit!

Chicken by-products are considered healthy and, in some world cuisines, delicacies, which has led to their popularity in cooking. In addition, such products have a very affordable price, and the finished dishes are distinguished by their high taste. Therefore, today there are quite a lot of recipes for preparing chicken gizzards, including marinating the product for serving as a snack or for further use as an ingredient for salads.

How to choose?

Another name for chicken stomachs is chicken navels. This by-product is a certain segment of the bird’s digestive tract, which is responsible for crushing and digesting the incoming food that is fed to the chicken. It is worth noting that in some cuisines gizzards are considered a delicacy product, which is also endowed with a rich chemical composition, which releases a large number of vitamins and microelements important for the human body.

In light of their unique properties, affordability and taste, navels can be prepared in a variety of ways, including pickling, to create a nutritious and appetizing snack. However, the primary task that guarantees the benefits and pleasure from consuming the product is the competent selection of the products offered in the supermarket or market for subsequent processing at home.

There are a number of characteristic signs that will indicate the quality of chicken gizzards.

Offal density

The only evidence of freshness and good quality for chicken hearts and navels is softness. It is more difficult to follow this indicator if you purchase a frozen product. If the cooled product is soft, but at the same time elastic, and springy upon contact, then the proposed offal will be suitable for consumption.

Humidity of stomachs

The offered products of proper quality should not be sticky or, on the contrary, dry. The ideal condition for the offal would be the minimum moisture on its surface.

Product sales period

As for the chilled product, the deadline for its sale is two days. Such information must be indicated on the packaging. A frozen stomach will have a much longer shelf life, but the chemical composition of such products will also be somewhat different.

Types of goods offered

Meat counters may offer peeled or unpeeled gizzards. Each of the options is suitable for consumption, however, the first type will not require pre-treatment before cooking, which concerns the removal of the inner film from the surface of the stomachs.

Smell

Expired or spoiled goods will have a sour or rotten aroma; in order to hide obvious signs of substandard quality, some unscrupulous sellers resort to using aromatic spices and other products with a pronounced odor to sell low-quality stomachs. If there are even minimal aromas of such spices, you should refuse to purchase the product.

A good offal should have an unobtrusive meat aroma with a slight sweetness, without any additional extraneous odors.

Appearance of film on uncleaned stomachs

If the product is sold without processing, the film present may indicate the quality of the product - it will be colorless in fresh offal, while an old or expired chicken gizzard will have a yellow film.

Preparation

Most chicken gizzards will need to be cleaned before marinating. The film, if any, as well as the fatty membrane must be removed. To cut out this area from the product, it should be trimmed from each edge, and then separated from the ventricle itself. As a rule, all excess inclusions from a raw chilled offal can be removed without much difficulty. But after heat treatment, this task will be much more difficult to complete.

It is worth getting rid of the fatty film so that the product does not become bitter after cooking.

You should also inspect the purchased products for the presence of bile on them. If there are any inclusions, then part of the offal with bile should be carefully cut off so as not to spoil the taste of the future dish.

And also the complex of preparatory measures includes thorough treatment of the navels under running water. The need is due to the fact that microparticles of soil or sand could accumulate in this part of the bird’s digestive tract.

If you plan to prepare marinated chicken gizzards, you will need to boil them before using the marinade for the offal. Regardless of the age of the bird, heat treatment will take quite a long time - from one to two hours. Therefore, it is best to prepare the navels in advance.

So that during the cooking process they are saturated with various aromas, it is recommended to boil the stomachs with the addition of various spices, roots or seasonings to taste.

Recipes

There are a large number of options for preparing marinated chicken stomachs, but the most popular are the recipes described below.

In Korean

To make a savory and spicy snack at home to serve, You should use the following set of products:

chilled or thawed poultry stomachs;
onions, carrots;
garlic;
soy sauce;
vinegar (apple);
any oil;
spicy adjika;
salt, sugar, ginger root;
chilli.

You need to use already boiled navels for pickling, so you should prepare the main ingredient for work in advance and then let it cool. It is best to boil the gizzards in salted water with bay leaves and pepper. It is important that the offal becomes soft.
After heat treatment, the stomachs need to be removed from the water and placed in a colander to remove excess moisture from them.
The next step is to prepare the remaining components of the dish. To do this, peel the carrots, garlic, onions and ginger root. Grate the carrots on a coarse grater, chop the hot pepper, chop the garlic and ginger in a blender. Mix all ingredients into one mass.
For this recipe, boiled chicken gizzards should be cut into strips and then added to the vegetable mix.
Salt and pepper the dish, pour in the vinegar, then sprinkle the food with a small amount of sugar. Mix all ingredients again.
After this, add soy sauce and adjika to the composition.
The onion should be peeled, cut into thin rings and fried in a frying pan with a little oil. Combine the onion with the rest of the ingredients and pour the oil from the frying pan over the dish.
Mix all the ingredients, transfer to a convenient container with a lid and place in the refrigerator for 2-3 hours.

In kefir

For an appetizing snack of chicken navels with the addition of a fermented milk product, you will need the following products:

khmeli-suneli seasoning;
kefir with a minimum percentage of fat;
carrots and onions;
butter;
fresh cilantro and green onions;
salt, black pepper.

Prepare the dish according to the recipe given below.

Cooking stomachs involves boiling them first. After this, the product needs to be cooled, cut into small pieces of any shape you like, and placed in a container with high walls.
Next, peel the onion, cut it into rings or half rings, and add to the chicken offal.
It is best to chop the carrots on a coarse grater, then add them to the onions and gizzards, season the food with spices and salt, and pour a fermented milk drink on top. The ingredients must be thoroughly mixed and left to marinate in the resulting composition at room temperature for about 40-50 minutes.
After time, the resulting mass should be placed in a baking dish in the oven, sprinkled with a small amount of oil, and grated cheese on top on a fine grater.
Cook the stomachs at an oven temperature of about 180°C for about 20 minutes. To decorate the dish before serving, it is recommended to chop the onion and cilantro and sprinkle the hot dish on top.

To choose the right product for pickling, it is important to pay attention to the color of the product offered; fresh stomachs from young birds will have a pink color. This product will cook much faster and become soft. It is these types of stomachs that will be most suitable for marinating in a spicy marinade or fermented milk composition.

Among the more advantageous combinations are the use of offal with pasta, vegetable or mushroom sauces.

When using one or another version of the marinade for stomachs, you can safely experiment with adding spicy spices and herbs, which will enhance the taste of the finished snack and also make the dish more original.

Preparatory work that concerns purchased frozen poultry navels should begin with gradual defrosting of the purchased product. It would be more correct to leave the offal for some time in the refrigerator, and then bring it to the required state at room temperature. Too aggressive methods of thawing stomachs will lead to a deterioration in the organoleptic qualities of the product, as well as the loss of a number of useful microelements and vitamins from the composition.

There is one secret to boiling chicken navels, which will make the offal tender and soft. To achieve this, there are several steps you need to follow.

After mandatory processing and cleaning of the stomachs, they must be placed in a container with chilled water and left to soak for 2-3 hours.
After this, drain the liquid, place the product in a container for heat treatment, and fill the stomachs with hot water. Bring to a boil at high temperature, remove foam from the surface. Reduce the heating temperature, then cook the product over medium heat for about half an hour.
After time, add bay leaf to the container with the offal, salt and pepper. Boil for another 20 minutes.
Remove the container with the stomachs from the stove and cool the offal without removing its broth.

This product can be used for further preparation of any dish and snack, whole or chopped.

To learn how to prepare pickled gizzards in Chinese, watch the following video.

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: approximately 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 rest of the vinegar will need to be poured here), garlic and dill.
Pour soy sauce over everything, 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!

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