What can be cooked from chicken entrails. Chicken giblets in a creamy sauce

06/17/2016, 15:30, Tatyana Chukhrova

Kuchmachi | Photo by Thinkstock.com/Gettyimages.ru

First, remember the main rule. Chicken hearts and stomachs should be boiled in a separate saucepan, and only then add them to the broth - otherwise offal will give the soup a bitter taste. And now about the intricacies of pre-treatment of ingredients. It is imperative to remove with a sharp knife the remnants of arteries protruding from the hearts, and the latter then slightly cut or cut in half and rinse thoroughly in cold water. The inner films should be removed from the ventricles (fortunately, they are easily separated), and then each stomach is rinsed with water and cut into four parts.

Having prepared the giblets for cooking, you can tackle the vegetables: lightly pass the onions and carrots and throw them together with diced potatoes, bay leaves and aromatic herbs in a pan with boiling chicken broth. And when the vegetables are ready, add boiled giblets. After tasting the desired soup, it is worth starting the second dish, for cooking

Warm salad of chicken hearts with lettuce and lollo rossa

For 3 persons: chicken hearts - 500 g, sour cream 20% - 200 g, onions - 1 pc., garlic - 2 cloves, lettuce - 150 g, lollo-rossa - 150 g, vegetable oil - 2 tbsp. L., ground black pepper, salt

Wash the hearts, clean. Peel the onion, cut into thin half rings. In a deep frying pan, heat the vegetable oil, fry the onion until golden brown. Add hearts, fry for 15 minutes, until all the liquid has evaporated and the hearts are browned. Salt, pepper, mix, leave to cool. Peel the garlic, grate. Pour sour cream into a deep bowl, add garlic, salt, mix well. Leaves of lettuce and Lollo-Ross tear with your hands. Put hearts and salad slices on a large dish. Sour cream sauce serve separately.

Calorie content per serving 200 kcal
Time for preparing 30 minutes
Difficulty level on a 10-point scale 5 points

Chicken soup with giblets

For 6 persons:chicken stomachs - 300 g, carrots - 1 pc., chicken broth - 1 l, celery - 1 stalk, fennel - 0.5 tsp, bay leaf - 2 pcs., soy sauce - 50 ml, tagliatelle noodle - 100 g, onion - 1 pc., salt

Clean the chicken stomachs, add cold water, cook over medium heat for 15-20 minutes. Remove from broth, cool, cut into thin strips, drain water. Peel the onion, chop finely, peel the carrots, grate, put in the chicken broth along with a whole celery stalk. Add 1 liter of water, cook for 15 minutes. Add a pinch of fennel, bay leaf, soy sauce, chopped stomachs, add salt, cook for 10 minutes. Put the noodles, stir, cook for another 7 minutes. Leave the soup for 5 minutes to insist.

Calorie content per serving 215 kcal
Time for preparing 55 minutes
Difficulty level on a 10-point scale 6 points

Chicken Liver with Chanterelles

For 4 persons: chicken liver - 500 g, chanterelles - 250 g, onions - 2 pcs., Vegetable oil - 4 tbsp. l., flour - 3 tbsp. l., sage - 0.5 bunches, ground black pepper, salt

To clean, wash, dry chanterelles. Rinse the chicken liver, pat it dry with a napkin. Peel, wash, chop the onion into thin rings, fry in a deep frying pan in vegetable oil (1 tbsp. L.) Until golden. Salt the liver, pepper, roll in flour, fry in vegetable oil (1 tbsp. L.) In another pan. Put the liver in a bowl. Chanterelles fry in the same pan in the remaining vegetable oil. Add 200 g of water, simmer for 3 minutes. Add liver, sage leaves and fried onions. Stir, fry for 2 minutes, remove from heat. The dish can be served by sprinkling with finely chopped herbs.

Calorie content per serving 370 kcal
Time for preparing 40 minutes
Difficulty level on a 10-point scale 5 points

Skewers of hearts and vegetables

For 4 persons:chicken hearts - 0.5 kg, honey - 1 tbsp. l., soy sauce - 3 tbsp. l., dark balsamic vinegar - 2 tbsp. l., cherry tomatoes - 200 g, Frieze salad - 150 g, ground black pepper, salt

Mix honey, vinegar, soy sauce. Wash the hearts, place in this marinade. Leave in the refrigerator for 2-3 hours. String hearts on wooden skewers, lay on the middle grid. Install a baking tray with water at the bottom of the oven. Bake kebabs from hearts for 20 minutes at 180 ° C until golden brown. After the kebabs are ready, remove them from the oven, salt, pepper, remove from skewers, string on other skewers, alternating with cherry tomatoes. Serve with frize salad. You can decorate with a sprig of rosemary.

Calorie content per serving 165 kcal
Time for preparing from 3 hours
Difficulty level on a 10-point scale 4 points

Offal cake

For 6 persons:chicken giblets - 900 g, onions - 2 pcs., carrots - 2 pcs., vegetable oil - 2 tbsp. l., puff pastry - 1 pack, ground black pepper, salt

Rinse the giblets, clean, grind in a blender. Peel the onion, chop finely. Grate the carrots. Fry the onions in vegetable oil in a deep frying pan until golden brown. Add carrots, fry for 5-7 minutes. Put minced meat in a pan. Fry, stirring, over medium heat for 15 minutes, until all the liquid has evaporated. Salt, pepper, remove from heat. Divide the dough into two parts, roll into layers of the same size. Cover the baking sheet with oiled parchment paper, put one layer of dough on it. Spread the filling evenly on it, cover with a second layer, pinch the edges. Bake in the oven at 200 ° C for an hour.

Calorie content per serving 370 kcal
Time for preparing 2 hours
Difficulty level on a 10-point scale 7 points

Gutting Casserole

For 4 persons: chicken liver - 200 g, chicken stomachs - 100 g, chicken hearts - 100 g, vegetable oil - 3 tbsp. l., onions - 2 pcs., sour cream 20% - 200 g, potatoes - 8 pcs., dill, parsley, ground black pepper, salt

Peel onions, finely chop, fry in a deep frying pan in vegetable oil (2 tbsp. L.) Until golden brown. Rinse, cleanse the liver, hearts and stomachs. Leave a few pieces in a separate bowl, and pass the rest through a meat grinder. Put the minced meat to the onion, salt, pepper, add a little water, simmer under a closed lid over medium heat for 30 minutes. Boil the potatoes in their skins, cool, peel, cut into circles. Finely chop the greens. Cover the baking sheet with oiled parchment, put a layer of potatoes on the bottom, add salt and pepper. On it - a layer of minced meat, sprinkle with chopped herbs (leaving a little for decoration), cover with another layer of potatoes. Combine sour cream with a small amount of water, pour casserole with this mixture. Cut off the offal into small pieces, fry in vegetable oil (4-5 minutes). Decorate the casserole with fried slices of giblets. Bake in the oven for 30-40 minutes until golden brown. When serving, sprinkle with herbs.

Calorie content per serving 450 kcal
Time for preparing 1,5 hour
Difficulty level on a 10-point scale 7 points

Chicken liver in red wine with apples

For 4 persons:chicken liver - 500 g, onions - 1 pc., carrots - 1 pc., green apple - 1 pc., semisweet red wine - 70 ml, vegetable oil - 2 tbsp. l., cinnamon - 1 stick, salt

Peel the onion, cut into thin half rings, fry in vegetable oil in a deep frying pan until golden brown. Grate the carrots on a coarse grater, add to the onion, fry (5 minutes). Rinse the liver, put it in vegetables, fry over medium heat until all the liquid has evaporated and the liver is browned. Add wine, salt, simmer, stirring, 5 minutes. Cut the apple into small pieces, add to the liver, simmer under a closed lid over medium heat for 10 minutes. Remove from heat, add cinnamon stick.

Calorie content per serving 315 kcal
Time for preparing 40 minutes
Difficulty level on a 10-point scale 5 points

Photo: Thinkstock.com/Gettyimages.ru

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As mentioned earlier, the time required for cooking chicken offal is different. The ventricles are the longest cooked. Hearts require a little less time for heat treatment. And the liver is cooked almost instantly. Based on this, we will prepare chicken giblets in this order. We wash the chicken giblets well in running water, remove the membranes, the choleretic ducts on the liver, remove blood clots from the hearts. Cut it all into small pieces.

Finely chop the peeled onions and fry them in a frying pan in vegetable oil until golden brown.

Add the carrots grated on a medium grater to the onion and fry it until soft.

Put the prepared vegetables aside and move on to the preparation of offal. In a heated frying pan with vegetable oil, put chopped chicken stomachs. Fry them for 15 minutes from all sides, turning over with a culinary spatula.

Add to the stomachs add chicken hearts and fry all together for 8-10 minutes periodically turning the contents of the pan.

The last place we put in the pan.

Fry the liver with the remaining offal for 6-8 minutes. Then we add previously prepared vegetables to the gutter in the pan.

Stir the contents of the pan and pour in the cream. Add salt and ground black pepper to taste. Mix everything again and continue to simmer over low heat for 5 to 7 minutes.

As a side dish for chicken giblets in cream sauce paste is great.

Bon Appetit!

Attractive low calorie, rich in protein, folic acid and iron, inexpensive cost.

A little about the product

In the era of peasant farms, when there was no mass harvesting of chicken meat, chicken giblets were left to individual lucky and noble gentlemen. With the advent of poultry farms and poultry farms, improving the technology for pre-sale processing of chicken carcasses, giblets have become an independent product, and the opportunity to eat them has become much wider.

Properly cooked chicken giblets are tasty and healthy on their own, but if you add vegetable tops to them, then the dishes will not yield to any expensive delicacy.

From giblets make a snack; boil soups and borsch; cook fries and goulash; they will enrich porridge from almost any existing cereal; minced giblets - an excellent filling for pies; they even make a popular picnic dish - barbecue.

Gutting is not just healthy food. Many peoples had a belief that by eating the heart of an animal, a person receives health and strength.

Our Wikipedia has a detailed and interesting article on chicken liver. Let's not repeat, let's talk about hearts and stomachs. The latter are sometimes called "navels."

Pre-preparation of giblets

That’s why they are the guts that are inside and serve the vital system of the chicken body. Therefore, the hearts are pierced by blood vessels, the ventricles are an internal protective hard yellow film. This requires the cook to carefully process the product, stripping off the blood vessels and removing the film. True, now they often sell peeled stomachs, but you still need to rinse and remove the half-removed. Often the giblets are first boiled by adding salt, peas of pepper, bay leaf and other seasonings to the taste of the cook in the water.

Chicken Giblets Snacks

For salad, fry hearts in a pan. Add to them everything that is in the refrigerator: apple, canned beans, tomatoes, greens. Sprinkle with salt, pepper, finely chopped garlic and serve for breakfast at home, not forgetting to wish you bon appetit.

Salad options are very different. Hearts can be boiled, and carrot, onion, slightly sautéed, are suitable as additives.

Of course, you can not do without sunflower or olive oil (though, in this case, the salad will be more expensive). Lovers of mayonnaise can season them with salad.

Kuchmach is prepared from chicken offal, where grated homogeneous mass of walnuts with garlic, salt and spices is added to boiled and chopped giblets.

In stores today a large assortment of different pastes. Pate of chicken giblets You can do it yourself.

Chicken giblets cutlets.

Chicken ventricles.

Soups and borscht

When cooking soups from giblets, do not forget to remove the foam with a slotted spoon so that the broth does not become cloudy.

Gutting boiled in ordinary pan half an hour, in the slow cooker one hour.

For the rest, cook like ordinary soup or borsch.

Borsch with vegetables.

For soups, home or factory noodles, cereals will do.

Season with garlic, herbs, spices.

Add sour cream to the plate.

Second courses

Recipes of main dishes from chicken giblets, the sea, just eyes run up and begins to profuse salivation in anticipation of giblets feast.

Fried giblets

Fried giblets have many names. This is roasting, and goulash, and giblets in Bulgarian and Georgian, cutlets of minced giblets ...

The main thing is more onions, tomatoes and, of course, do not forget about garlic and herbs.

The addition of wine gives a special taste and aroma to these dishes, but this is already a luxury, and we are talking about inexpensive, but tasty and healthy food.

Pureshka will be suitable for giblets to garnish; boiled rice, buckwheat, barley (in order for barley to melt in the mouth, it must be boiled for a long time in a water bath); pasta; vegetables.

You can cook giblets in a pan, in a cauldron, in clay pots, in a slow cooker. It is especially good to cook in the last stomachs, which are firmer than other giblets. After a slow cooker, they become light, satisfying. And, if the stomachs prepared in this way are seasoned with creamy or garlic sauce, then lick your fingers!

Casseroles

Chicken stomachs make excellent casseroles.

You can bake with anything you want: these are vegetables, and mushrooms, and even pasta.

Skewers strung on sticks are fried in oil in a pan. Served with Yakitori sauce.

Commonwealth of Giblets with Dough

If you like flour products, you can cook pickled giblets in batter.

And how delicious are the pies with liver filling, that is, with the filling of the same giblets.

Customs does not sleep

Caring for the quality and legality of the import of products into Russia, the Rosselkhoznadzor in the Primorsky Territory in February 2010 did not allow twenty-five tons of chicken giblets to get to our shelves.

The giblets had to travel back to their native Argentina, which did not supply the goods with genuine documents. And the company that supplied the offal was not on the list of legal exporters.

If you are interested in chicken giblets, you will definitely find a simple and tasty recipe on the Internet.

Bon Appetit!