Chicken gizzards in a frying pan

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to cook chicken gizzards in a frying pan? Prepare the ingredients according to the list. It is better to purchase chicken gizzards chilled, in which case you can be more confident in the freshness and quality of the product. In addition to these ingredients, you can use other products, seasonings, and spices to taste.

2. STEP 2

   

   If the chicken gizzards are frozen, defrost them, peel and rinse them. Boil the stomachs in salted water for 45 minutes from the moment the water boils. This must be done before frying them, otherwise they will be tough in the finished dish. Since chicken navels have a specific smell and taste, you can add a bay leaf and a couple of allspice peas to the water 10 minutes before the end of cooking; the spices will mask the specific smell.

3. STEP 3

   

   Then drain the water from the pan and let the gizzards cool. While the chicken gizzards are cooling, prepare the vegetables. Wash the carrots, peel and grate.

4. STEP 4

   

   Peel the onions and cut into small cubes.

5. STEP 5

   

   Pour vegetable oil into a frying pan and heat it. Fry the carrots and onions in hot oil over medium heat for 5-7 minutes, stirring with a spatula so that the vegetables release their juice.

6. STEP 6

   

   While the vegetables are fried, cut the boiled chicken gizzards into small pieces with a knife.

7. STEP 7

   

   Place the chopped gizzards in a frying pan with vegetables. Stir and fry everything together for 10 minutes. Then add salt, ground black pepper to taste and other spices as desired.

8. STEP 8

   

   Pour water into the pan until it almost covers the contents of the pan. Cover the pan with a lid, reduce the heat to low and simmer the gizzards with vegetables for half an hour. During the stewing process, if desired, for example, to add spice and piquancy, you can add a little soy sauce to the pan, or, conversely, to make the dish more delicate in taste - sour cream.

9. STEP 9

   

   And you can do without additives, because it turns out delicious. This dish goes well with almost any side dish: pasta, cereals, mashed potatoes. Or you can serve it as a separate dish, with bread and fresh vegetables. Bon appetit!

Comments on the recipe

Aisha

12.11.2023

4.7

It is also very tasty to stew chicken gizzards in sour cream.

Natalia M

12.11.2023

5

A very simple and inexpensive dish made from a minimum of ingredients. In our family, only I like chicken gizzards in a frying pan, but so that everyone else eats them too, I have to come up with something interesting. The recipe states that the stomachs need to be boiled to get rid of the specific smell. I always do this too. Digestion and smell partially removes and softens the dense mass of the ventricles. I cut them right away, while cleaning them at the same time. I fried onions and carrots, added boiled gizzards and simmered. In terms of time, everything is as in the recipe. I added a spoonful of ketchup to the pan for taste and curry for aroma. The gizzards turned out soft, they were well stewed and soaked in a delicious aromatic gravy. I left more gravy so that there would be enough for the side dish. Served with boiled rice and buckwheat. I ate it myself just like that, you can’t drag me away by the ears from such deliciousness) Great recipe!

SvetusikTuplusik

12.11.2023

4.5

Thank you very much, I chose your recipe and didn’t regret it. Delicious

[email protected]

12.11.2023

4.7

Very cool recipe for chicken gizzards in a frying pan, thanks Photo in progress, all that remains is to add sour cream and you can serve!!!

Ryzhik

12.11.2023

4.7

Good recipe, I would even say excellent! This is not the first time I’ve cooked using it. I never got around to writing a review. I prepared it exactly according to the recipe, and from the spices I also added my own homemade seasoning, called in vain “mad nut”)))). And soy sauce. I simmered until there was some liquid left. At the end I sprinkled a little sesame seeds. When serving, I usually sprinkle more. The dish turned out with slightly Asian notes. Delicious. Thank you to the author for the wonderful recipe.))