Stewed chicken gizzards with potatoes

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make chicken gizzards with potatoes, stewed in a frying pan? Prepare all the necessary ingredients. Chicken by-products are one of the cheapest products, but you can prepare many tasty and healthy dishes from them. For example, stew them with potatoes.

2. STEP 2

   

   Rinse the chicken stomachs thoroughly, removing all foreign objects found in this offal, cutting off the films and bile. Cut the chicken stomachs into small pieces and rinse them again.

3. STEP 3

   

   Wash the potatoes, peel and cut into small cubes.

4. STEP 4

   

   Wash the carrots, peel and cut into small cubes, strips or grate.

5. STEP 5

   

   Peel the onions and cut them into cubes or half rings.

6. STEP 6

   

   Pour vegetable oil into a frying pan and heat it. It is better to use a cast iron or deep thick-walled frying pan. Instead of butter, if desired, you can use pork lard, it will be richer. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil, in separate articles, links at the end of the recipe. Place the onions in the frying pan and fry them until transparent.

7. STEP 7

   

   Add the prepared chicken stomachs to the onions, stir and fry everything together for about 10 minutes over medium heat.

8. STEP 8

   

   Add bay leaf, salt to taste and a few grinds of black pepper. If desired, you can add any other seasoning that goes well with potatoes and chicken gizzards. Pour in a small amount of water and simmer the chicken gizzards for about 10 minutes. Remove the bay leaf from the pan.

9. STEP 9

   

   Then add the prepared potatoes and carrots to the pan with the chicken gizzards. Add water until it is level with the contents of the pan. Cover the frying pan with a lid and simmer the vegetables with chicken stomachs for about 25 minutes over medium heat. After the specified time, remove the lid from the frying pan and mix the contents. The liquid should almost completely evaporate, the chicken stomachs should become very soft and delicate in taste. Turn off the fire.

10. STEP 10

    

    Turn off the heat and let the dish stand covered for about 15 minutes. Serve the chicken gizzards with potatoes, sprinkled with fresh herbs on top. Bon appetit!

Comments on the recipe

LUSSIYA

23.12.2023

4.7

I like recipes like stewed chicken gizzards with potatoes. Both side dish and meat at once, very convenient. I usually stew chicken gizzards according to this recipe, and potatoes separately.

Moderator Ksenia

23.12.2023

4.5

Potatoes with stomachs are an excellent option for a budget-friendly, tasty and quick dinner. I had a little more chicken gizzards than indicated in the recipe, but I did not change the amount of other ingredients. I added sour cream on my own when stewing the hearts. It added a creamy taste to the dish. The potatoes with gizzards turned out filling and tasty. The gizzards came out a little tough, but chewed well. The overall taste of the dish is very pleasant. It's good sometimes to eat something simple, without a complex combination of flavors. Thank you very much for the recipe!

ZUFA

23.12.2023

5

Stewed chicken gizzards with potatoes is an excellent dinner option for the whole family; no one will go hungry! Thanks for the idea.

grita

23.12.2023

4.7

Thanks for the recipe!!! 😀👍💐🌹