How long to cook chicken gizzards? Chicken gizzard soup: recipes. Chicken gizzard soup: recipe for Smoked chicken gizzard soup with noodles

Chicken gizzard soup is a nutrient-rich dish that everyone should try. To make an easy dish you will need very little time and an affordable food set, the composition of which varies slightly depending on the chosen recipe.

Delicious offal soup is prepared from:

400 g stomachs;
bulbs;
carrots;
3 potato tubers;
3 handfuls of thin vermicelli;
salt and herbs.

Cooking method:

The by-products are washed and cleared of hard cuticles, and then filled with water.
The boiling liquid is drained, and a clean portion of water is poured into the pan with the stomachs.
While the broth is boiling again, the onion is peeled and chopped.
Next, the offal is subjected to a repeated procedure.
In addition to stomachs, onions are also placed in clean water.
After 30 minutes of simmering over low heat, add carrot shavings and potato wedges into the pan.
When the potato cubes become soft, salt, spices and vermicelli are added to the soup.
After 5 minutes of simmering, the dish is poured into plates, decorated with basil leaves. https://youtu.be/SC6hynaGBi0

With chicken hearts

Thanks to the inexpensive cost of internal organs, a nutritious soup made from chicken hearts and stomachs has virtually no impact on the budget, while filling the kitchen with a rich aroma that awakens an unprecedented appetite.

For preparation you need:

200 g each of hearts and stomachs;
bulb;
carrot;
2 potato tubers;
1 sweet pepper;
tomato;
a piece of butter;
harvesting rice;
salt, spices and herbs.

Creation stages:

The chicken internal organs are properly processed and placed in a pan with already boiled water.
After 5 minutes, the water is changed to clean, into which halves of peppers, carrots and onions are also added.
The broth is cooked for 50 minutes after which the vegetables are removed from it.
Next, put potato cubes and rice into the pan.
From the remaining pre-chopped vegetables and tomato pieces, a fry is prepared, which is sent to the soup 10 minutes after the potatoes.
Before cooking, the first one is salted, seasoned and sprinkled with chopped herbs.
The finished dish is infused for another 20 minutes after removal from the heat. https://youtu.be/abficxBgn7M

Pea first course

Chicken stomach soup with the aroma and taste of a popular legume will delight you with its simplicity of execution and will pleasantly surprise even the most picky culinary critics. To create a dish, just have on hand:

1 kg of internal organs;
200 g peas;
2 onions;
3 potatoes;
4 bay leaves;
salt and dried herbs.

To make pea soup with chicken gizzards:

The internal organs are washed and cleansed.
In a saucepan with cleaned gizzards, bay leaves, onions and 3 liters of water, cook the broth for about 90 minutes.
After the specified time, the broth is filtered and poured into another deep container with swollen peas.
While the pea base is boiling, the gizzards are cut in half, the onion is chopped, after which the products are fried.
The soft peas are accompanied by fried potatoes, chopped potatoes, salt and chopped herbs.
An appetizing and satisfying dish is cooked until the potatoes are soft. https://youtu.be/u5D7ScoerIM

Chicken gizzard soup in a slow cooker

The original soup in a slow cooker is prepared much faster and even easier, which is sure to please working representatives of the fair sex.

It is enough to prepare:

100 g of onions and carrots;
250 g stomachs;
3 potatoes;
some thin noodles;
salt, seasonings and herbs.

Step-by-step cooking instructions:

The cleaned stomachs are divided in half and fried for 10 minutes at the appropriate setting.
Vegetables are chopped in your favorite way and laid out with offal.
When the contents are lightly fried, diced potatoes are added to the bowl.
Everything is filled with water, salted and seasoned.
The soup is prepared in the “Stew” mode for 60 minutes.
15 minutes before the sound signal, chopped greens and vermicelli are placed in the bowl. https://youtu.be/x1xdhHIXUpg

How to make chicken gizzard soup with celery

Celery soup is a rich first course that tastes even better the next day.

Ingredients:

700 g stomachs;
2 onions and carrots;
¼ celery root;
30 g chopped ginger;
the same amount of flour;
salt and spices.

Progress

A broth is prepared from the stomachs, which is boiled for about 2 hours, after which the internal organs are divided into parts.
The flour is fried and diluted with 50 ml of broth.
Chopped vegetables are sautéed separately.
All prepared ingredients are sent to the boiling broth.
The soup is salted, seasoned and cooked until done.

Cooking with buckwheat

To enjoy a hearty first course, which buckwheat saturates with a rich complex of nutrients, you will need:

300 g stomachs;
bulb;
carrot;
tomato;
3 potatoes;
100 g buckwheat;
salt, spices and herbs.

Sequence of action:

At the very beginning, the stomachs are cleaned if they were purchased untreated in the store.
The soup is prepared using the second broth.
Boiled stomachs are cut into slices, which are sent to the pan.
Chopped onions, carrots and pureed tomatoes without skins are also laid out there.
After 10-15 minutes, the soup is supplemented with buckwheat and potato chunks.
When the potatoes are almost cooked, the soup is salted and seasoned.
The dish is sprinkled with herbs after removing the pan from the stove. https://youtu.be/E_eUcvKLIuE

Soup with millet and chicken gizzards

The taste of the soup changes significantly from the use of different cereals. To make sure of this, you should prepare:

250 g stomachs;
5 potatoes;
½ onion and carrot each;
I eat millet;
egg;
greenery;
salt and spices.

The dish preparation scheme consists of the following steps:

By-products are thoroughly cleaned of hard cuticles.
The washed stomachs are boiled in salted water.
After the internal organs become soft, chopped potatoes are added to them.
After 10 minutes, onions, chopped carrots, and washed millet are added to the soup.
When the cereal becomes soft, the onion is removed and a fresh egg is added to the soup.
The finished dish is sprinkled with chopped herbs and spices. https://youtu.be/CtY619PqX0M

Cooking technology with mushrooms

Aromatic mushroom soup is prepared from:

350 g stomachs;
the same amount of champignons;
2 potatoes;
100 g cereal;
1 carrot;
bulbs;
sunflower oil;
salt, spices and herbs.

How to make the recipe:

The stomachs are cleansed and washed well.
The cereal is boiled until tender.
Stomachs are added to the boiled pearl barley, after which everything is boiled for another 15 minutes.
Next comes the chopped potatoes.
A mixture of chopped mushrooms, carrots and onions is fried in vegetable oil.
When the roast is added to the soup, the dish is salted, seasoned and decorated with herbs.
Cook the dish until done for ¼ hour.

So, despite the financial availability of chicken stomachs, you should not ignore them: from the internal organs you can prepare a lot of different dishes that are light, nutritious and tasteful.

Recently, dishes with chicken stomachs have become increasingly popular. And this is not at all surprising, because properly prepared offal is not only very tasty, but also contains a minimal amount of calories, so they can be eaten even during a diet. Chicken gizzards also contain a large amount of useful microelements and have an interesting taste.

How to cook chicken gizzards so they are soft?

If you decide to cook some kind of dish from chicken stomachs, first you need to know how to choose them. When purchasing offal, pay special attention to their freshness. Cooled gizzards are very tasty and soft, and their shelf life is no more than 48 hours.

Before buying, you need to not only smell, but also touch the stomachs. Fresh offal should be slightly moist, elastic and have a pleasant, slightly sweet aroma. If the store offers you very flabby, soft, lumpy stomachs that have an unpleasant, sour smell, it is best to refuse the purchase, since you will not be able to prepare a tasty dish from stale offal.

Before you start preparing a dish with chicken gizzards, you need to prepare them correctly. If you purchased a frozen product, then you need to defrost it in advance - place it in the lower compartment in the refrigerator and leave for about 10 hours. Of course, this defrosting process is very slow, but it makes it possible to fully preserve all the nutritional and taste qualities of the offal.

Quite often, a thin film remains on the inside of the stomachs, which must be removed. Then carefully inspect the product to ensure there are no streaks of bile left on it. If some pieces have yellowish bile streaks, you need to carefully cut them off. The fact is that even a small amount of bile can completely ruin the taste of the entire dish, which will be very bitter. As soon as the process of cleansing the ventricles is completely completed, they should be thoroughly rinsed under running warm water.

As a rule, to prepare more appetizers and salads, you need to use boiled chicken gizzards. If you decide to boil offal so that it turns out juicy, soft and tender, you need to follow a few simple rules for their preparation. The washed and cleaned ventricles should be placed in a deep bowl, then filled with clean water (cool) and left for 2-3 hours.

After the specified time, the water is drained, and the ventricles are washed again and placed in a saucepan with a double bottom. Fill the offal with hot water so that it completely covers them and is about 5 cm above their level. Place the saucepan over high heat and bring to a boil. Then the foam that appears is removed, the fire is turned down a little and the pan is covered with a lid. The stomachs are boiled for about 20 minutes, then a couple of black peppercorns and a bay leaf are added, and the broth is salted to taste. Cook everything together for another 20 minutes, then remove the pan from the stove and leave the stomachs to cool in the broth.

How long should you cook chicken gizzards?

Cleaned and well-washed chicken gizzards should be boiled in lightly salted water until they become soft. After about 20-30 minutes, using a slotted spoon, they are removed from the saucepan and can be used for preparing various dishes. Stewed chicken gizzards are very tasty, tender and quite filling.

During the preparation of these offal, a wide variety of spices and seasonings can be used, since stomachs perfectly absorb the taste and aroma of spices. An ideal side dish for stewed gizzards would be various cereals, potatoes, and pasta.

To prepare some dishes, chicken gizzards do not need to be boiled, but in this case the cooking time will take about an hour. All ingredients must be simmered until the product is completely cooked. During cooking, it is necessary to periodically add water in small portions.

Chicken gizzard soup: recipes

Soup with chicken stomachs is a very tasty and satisfying dish, which is traditionally seasoned with noodles and potatoes. To add piquancy to the dish, tomato and mustard are added during cooking.

Vermicelli soup with chicken gizzards

Compound:

Ground pepper - to taste
Mustard – 1 tbsp. l.
Salt – 1-1.5 tsp.
Vermicelli – 3 tbsp. l. (3 handfuls)
Basil, oregano, parsley, dill - to taste
Potatoes – 3 pcs.
Tomatoes – 1 pc.
Onions – 1 pc.
Carrot – 1 pc.
Chicken gizzards – 600 g

Preparation:

First, we prepare the ventricles - clean them and wash them thoroughly with plenty of warm water.
Place a saucepan on the stove and pour water into it; as soon as the liquid boils, lay out the prepared ventricles.
Cook the broth under a closed lid over low heat for 50-60 minutes, periodically skimming off the foam.
While the broth is cooking, prepare the vegetables - peel the carrots and onions. Cut the onion into small cubes. Grind the carrots on a grater (large).
Place a frying pan on the stove, heat it up, pour a small amount of vegetable oil and lay out the prepared vegetables. Immediately season the vegetables with a pinch of salt, as they should have time to release their juice.
Fry the vegetables over low heat for about 10 minutes, stirring occasionally to avoid burning.
Then add the tomato, pre-cut into small cubes, to the vegetables, mix and fry everything together for about another 5 minutes.
Peel the potatoes and cut into thin strips.
While the broth is cooking, leave the potatoes in cold water, otherwise they will darken.
After about an hour of cooking the chicken gizzards, put the sautéed vegetables in the pan and add the potatoes.
Cook the soup with potatoes for about 10 more minutes, then add the vermicelli and cook everything together for 7 minutes until the vermicelli is completely ready.
Almost at the very end of cooking, add salt, mustard, pepper and dry herbs.
Vermicelli soup with chicken gizzards is completely ready; you can serve it with the addition of mayonnaise or sour cream.

Buckwheat soup with chicken gizzards

Compound:

Black pepper - to taste
Bay leaf – 1 pc.
Green onion – 1 bunch
Buckwheat – 3.5-4 tbsp. l.
Salt – 1 pinch
Sunflower oil – 3-4 tbsp. l.
Carrot – 1 pc.
Purple onion – 1 pc.
Sweet yellow onion – 1 pc.
Potatoes – 3-4 pcs.
Water – 1.7-2 l.
Chicken gizzards – 400-420 g

Preparation:

We wash the stomachs in warm water, clean them, wash them again and cut them into small cubes.
Place the prepared offal into a deep saucepan and fill with water (cold). Place the pan on the stove and let the liquid boil. Cook the gizzards for about 20 minutes after the water boils.
While the gizzards are cooking, peel the potatoes and cut them into not very large cubes.
Peel the onions and carrots and rinse with cold water.
Wash the pepper and remove the seeds.
Chop carrots, peppers and onions.
Place a frying pan on the stove, heat it up and pour in a little vegetable oil.
Once the oil is hot, lightly fry the carrots and onions in it until the vegetables acquire a pleasant golden hue. Then turn off the stove and remove the pan from the stove.
Add a little salt to the broth with the gizzards.
Place potatoes in a saucepan with broth and let it boil.
As soon as the broth begins to boil, turn down the heat and simmer for about 10 minutes.
Rinse the buckwheat with cold water and add to the saucepan.
Let the soup boil and cook until the buckwheat and potatoes are completely cooked.
As soon as the buckwheat and potatoes are completely ready, add the fried vegetables to the soup and cook for about 5 minutes.
Remove the pan from the stove, then add pre-washed and chopped green onions, bay leaf and pepper to the soup.
After about 10 minutes, remove the bay leaf and you can serve the soup.
The soup turns out very tasty after a few hours, when it has steeped well.
If desired, you can serve the soup with the addition of a few tablespoons of sour cream.

Chicken gizzards are great for everyday cooking. They can be stewed, fried, added to salads, or prepared aromatic soups with them. The product is distinguished not only by its unique pleasant taste, but also by its low price. This allows you to introduce affordable, but very appetizing dishes into the family diet!

Many people consider offal and dishes prepared with their participation to be something second-rate. But this is an erroneous opinion, because offal is healthier than meat, although it has a significantly lower cost. Giblets make very tasty soups. They go well with any cereals, pasta and vegetables. Today we are preparing soup with chicken gizzards and noodles.

Prepare the ventricles - wash them thoroughly, cut off the film and layers of fat. Cut the peeled specimens into 2 parts.

Place a pan of water on the burner and add the ventricles. Boil the offal for 10 minutes, be sure to drain the first broth. Fill the stomachs with a new portion of water, after bubbling, remove the foam on the surface, add salt to the broth, and cook the giblets for 1 hour until soft. At this point, add bay leaf and peppercorns to the soup.

Meanwhile, prepare the remaining ingredients for the soup. Peel the top layer of carrots and onions, grate the carrots on a coarse grater, chop the onion finely.

Throw the vegetables into an oil frying pan. Stir the mixture periodically during the process. There is no need to fry the vegetables too much, just saturate them with oil and soften them a little, this will take literally 3 minutes.

Peel the potato tubers, wash them, cut them into medium-sized cubes.

An hour later, when the ventricles become soft and almost ready, add the potatoes and sautéed vegetables from the frying pan into the broth. Cook the vegetables for the next 15-20 minutes, depending on the type of potato.

Break the long noodles into smaller pieces and add them to the soup 2 minutes before turning off. You should not cook the noodles for a long time, otherwise they will end up boiled. The noodles will reach full readiness in the hot broth while the soup is infusing.

Before turning off the heat, bring the soup to the desired taste by adding another portion of salt (if necessary). If necessary, add liquid (boiled), thereby adjusting the thickness. Throw chopped herbs into the soup, boil, and set aside from the stove.

Let the soup sit covered for 10 minutes until the noodles are ready, then pour it into bowls.

Bon appetit!

Chicken gizzard soup is an economical, tasty first course, the preparation of which will not cause you any difficulties. The main thing is to choose and prepare offal correctly. You can also cook this soup in a slow cooker.

Before cooking, chicken navels must be cleared of film and rinsed thoroughly. You need to cook the broth for at least an hour, the stomachs should become soft. Then the broth should be strained.

To make the soup sparkle with aromatic bright notes, add more spices and seasonings to it. The ideal choice would be:

Celery root, as well as parsnips, will fill the dish with an incomparable aroma. You need to add roots while cooking the broth.
Pepper will add a spicy, spicy taste to the soup. Black, fragrant, white and red - choose any.
Do not add a lot of bay leaves to the dish so that their aroma does not overwhelm the taste of other products.
For greens, give preference to dill, green onions, parsley and thyme.

And some more useful tips from experienced housewives:

To eliminate the unpleasant smell of navels, soak them in slightly salted water for half an hour.
It is easier to clean the ventricles if you place them in the freezer for ten minutes. They will become denser and the film will come off better.
Also place the knife you plan to use to clean your belly buttons in the freezer.
If the yellow film does not come off easily, scald the offal with boiling water.
Be sure to cut off cartilage and fat from the navels.

On a note! A powder is made from the film of chicken stomachs that helps cope with diarrhea.

As such, there is no classic recipe for making chicken navel soup. It is cooked with pearl barley, millet, noodles, and potatoes. Let's consider perhaps the most common version of soup with offal. Serve this first course with crackers and it will sparkle with bright flavor notes.

Compound:

0.5 kg chicken stomachs;
2 carrots;
onions – 2 pcs.;
4-5 potato tubers;
3 laurel leaves;
allspice peas;
filtered water;
salt;
refined sunflower oil;
crackers.

Advice! Cook chicken gizzard soup by adding hearts and liver. The result is a rich and satisfying first course.

Preparation:

Attention! The same recipe is used to cook chicken gizzard soup in a slow cooker. For this, select the appropriate option – “Soups” or “First courses”.

Cooking chicken offal soup with noodles

Chicken gizzard soup with noodles is incredibly tasty. You can use store-bought noodles or make your own. And bell pepper will help complement the taste of the dish and saturate it with aroma.

Compound:

0.2 kg chicken stomachs;
3-4 potato roots;
a handful of noodles;
bell pepper;
salt;
egg;
dried greens;
seasoning blend

On a note! The amount of ingredients is indicated for a pan with a volume of 2-2.5 liters.

Preparation:

Light soup with pearl barley and tomatoes

The soup made from chicken navels with tomatoes and pearl barley is light and at the same time satisfying. Fill the cereal with water in advance and leave for a couple of hours. Then it will cook faster and will not be sticky.

Compound:

0.3 kg chicken stomachs;
50 g pearl barley;
carrot root vegetable;
sprigs of greenery;
2-3 cloves of garlic;
1-2 tomatoes;
salt;
blend of spices.

Preparation:

On a note! Not only soups, but also main courses are prepared from chicken navels. If you decide to stew the gizzards, marinate them first. For the marinade, mix olive oil with freshly squeezed lemon juice. Add your favorite spices and ground pepper. Leave the offal in the marinade mixture for an hour, stirring it occasionally.

We thoroughly wash the chicken stomachs and remove all excess from them: skin, fat, veins. Fill with water, add 1 peeled onion, half of the peeled carrots and put on fire.

Peel the potatoes and cut into strips. After 40 minutes, take the onions and carrots out of the pan (they have already given their necessary aroma to the broth), put the potatoes in the broth.

And immediately after the potatoes we send the washed millet.

Peel the onions and carrots. Cut the onion into small cubes and grate the carrots on a medium grater. Fry the carrots and onions in a frying pan in sunflower oil until soft, remembering to stir occasionally. You can not fry the vegetables, but bring them to a soft state by adding 20 ml of heavy cream to the pan.

Potatoes and millet are boiled for 15 minutes over low heat. Then add the onions and carrots, bay leaf and salt, cooked until soft, to the pan. Let it simmer for another 5-7 minutes and turn it off. Appetizing, delicious chicken gizzard soup is ready.

Before serving, add chopped herbs. Chicken gizzard soup prepared according to this recipe will fill you up, diversify your menu, and delight you with its wonderful taste.