The best cooking recipes of chicken ventricles

Few people know that chicken gizzards can be prepared very tasty and hearty. In inners, oddly enough, contains most of the nutrients and acids such as ascorbic, folic and Pantothenic. They are necessary for normal functioning of the entire body, in particular, for the normalization of the gastrointestinal tract. To properly prepare chicken gizzards, they should be clear of film and yellow streaks, otherwise the dish will give bitterness. In this article we have collected the best and not difficult to prepare recipes.

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Popochki chicken with ragout of fresh vegetables

The best cooking recipes of chicken ventricles

This dish will decorate your table and help to make a variety of everyday familiar dishes. To facilitate the process of cooking, rinse and prepare the ventricles beforehand, in the evening, so you could start making delicious meals.

Ingredients:

  • The average eggplant – 5 pieces;
  • Dill, parsley, salt, spices – to your taste;
  • Bulgarian pepper – 3 pieces;
  • Onion – 1 large;
  • Popochki chicken – 900 g;
  • Sugar powder – 15 g;
  • Celery – 3 pieces;
  • Garlic – 2 tooth;
  • Tomatoes – 2-3 medium PCs;
  • Oil for roasting.

The cooking process:

  • Thoroughly rinse the ventricles, and then clean the membranes and veins. Then add to a saucepan of appropriate size, cover with water and put on low heat. Cook, stirring occasionally and removing the foam formed up to the moment of boiling. The cooking process takes 2-2. 5 hours. When popochki are ready, drain them from the water, cool and finely chop;
  • Heat the oil in a pan, slice the onion and fry until Golden brown. Add the onions to the ventricles, and sauté for 5 minutes. Ready popochki with onions – put into a saucepan and cover to keep them warm;
  • Preheat a frying pan vegetable oil, cut into strips pepper and slightly fry it, then add the chopped celery root.
  • Slice small cubes all the eggplants, add them to the pan. Periodically stir the dish, add spices to taste and saute the vegetables until tender.
  • Wash tomatoes, pour over boiling water, remove the skin and grate. Pour the tomato paste into the pan to popochku and vegetables, stir well. Add sugar powder to reveal the taste qualities of fresh tomatoes. Skip the garlic through the masher or finely chop, add to the pan.
  • When the vegetable stew comes to readiness add to the pan the ventricles and chopped greens and stir. Bring stew to a boil, remove from heat. The dish is ready.

Soup with chicken and celery pupochke

The best cooking recipes of chicken ventricles

Another recipe that will help you to cook tasty and tender chicken gizzards. The broth should be around 2 liters.

To prepare the soup you will need:

  • Onions and carrots – 2 large;
  • Celery – 40 g;
  • Fresh ginger root – 30 g;
  • Popochki chicken – 900 g;
  • Salt, marjoram and pepper mix – to taste;
  • Flour – 40 gr.

The cooking process:

  • Prepare chicken gizzards in advance by rinsing and removing the film. Boil the broth from popochku, it will take 2-3 hours. Cooked chicken gizzards slice thin slices.
  • Fry on low heat the flour in a pan without using oil.
  • Slice all the vegetables thin strips, sauté in a pan separately from the flour.
  • Wash, peel and slice in small pieces ginger (required quantity of the component for the dish 2 tbsp).
  • Dilute the flour with a Cup of broth and stir, to avoid lumps. Add all the chopped ingredients in boiling broth.
  • Add the spices to your taste, salt the dish and leave on low heat, covered for 25-30 minutes.
  • Add the crushed ginger root.
  • Simmer the dish until completely cooked through. To serve this dish is recommended with sour cream and greens.

How about chicken pupochke

The best cooking recipes of chicken ventricles

Another recipe with chicken ventricles – ABC. This dish came to us from the indigenous Tatars, but it is popular throughout the Russian Federation. The advantage of this simple recipe – simultaneous preparation of two dishes.

Ingredients:

  • 1 kg of potatoes;
  • Pickled cucumbers – 2 medium;
  • The onion and the carrot medium size – 2 pieces of each component.
  • Tomato paste, herbs, salt and spices – to your taste.
  • Chicken popochki – 1000 g;
  • Oil for roasting;
  • 4-5 eggs and 3 Bay leaves.

The cooking process:

  • Rinse the gizzard and remove the veins and white film.
  • Boil in a saucepan the whole onion together with the ventricles, little sunflower.
  • Cook the broth on medium heat until cooked meat components, the time it will take about 2 hours. Popochki remove, cool and cut into quarters or strips.
  • While cooking the broth, cook eggs separately, shred the cucumbers and slice onion.
  • Clean, wash and fry the potatoes until Golden brown.
  • Add to the pan with the onions sliced popochki. There also put pickles and tomato sauce. You can add a little chilli if you like spicy food.
  • Add a little salt, the main thing is not to overdo it, as the dish is already salted cucumbers. There too sprinkle spices, peppercorn and Bay leaves.
  • Pour into the pan a glass of broth, leave to stew under the lid for 20 minutes.
  • Now collect our dishes. Bring stock to a boil, salt, add chopped diced eggs, spices and herbs, leave on the fire for 5-10 minutes. The first ready!
  • How about pupochke vegetable mix with potatoes, the second is ready!

Tender cutlets of chicken popochku

The best cooking recipes of chicken ventricles

Especially for lovers of delicious cakes, we will tell you another recipe of chicken gizzards. These burgers are juicy, fragrant, the taste is very similar to the traditional cutlets of chicken or beef. So, let's start.

For cooking brownies you will need:

  • Onion – 1 large;
  • Eggs – 1-2 pieces;
  • White bread – 2 slices;
  • Popochki chicken – 900 g;
  • Salt, spices – to your taste;
  • Milk – 150 ml.

Step by step instructions to prepare:

  • Separate the breadcrumbs from the crusts, and soak in milk. Mash with a fork, and leave to soften for 15 minutes, this time enough milk is absorbed into bread.
  • Wash the chicken popochki, loop them to slaughter or kill in the bowl of a blender and finely chop onion.
  • Mix the mince with the onion, milk bread and eggs. Add the spices, salt and mix thoroughly until a homogeneous mass.
  • Moisten hands with cold water and form round patties, then lightly prelucrate. Roll them in breadcrumbs or flour, at your discretion.
  • In frying pan, rascality sunflower oil, fry patties until Golden beautiful crust, pour the water or stock to half cover the patties, and leave on low heat under a lid for 15-20 minutes.
  • When the dish potushitsya – lay patties on a platter. Perfect side dish for serving the dishes will be fresh or steamed vegetables.

Jelly from the ventricles and chicken

The best cooking recipes of chicken ventricles

In the cold season, the body requires any delicious meat dishes that can satiate the body, for example, Brawn. We will share with you a delicious recipe for chicken jelly, and will tell you how to cook and eat chicken Gladkii.

For the preparation you will need:

  • Chicken – 1 piece;
  • Carrots – 1 piece;
  • Onion – 1 large;
  • Gelatin 35 g;
  • Bay leaf and black pepper – 2-3 PCs each;
  • Chicken ventricles – 400 g;
  • Eggs – 150 g;
  • Salt and herbs – to your taste;
  • Potroshki – 1 PC.

The cooking process:

  • Take the right size a large pot, put all the meat components, cover with water and put on fire until boiling. Then, remove the foam and add the spices;
  • Put the broth, sliced carrot, whole peeled onion, leave the pan on low heat;
  • After 20-30 minutes, remove the Bay leaf, the dish bitter. Next – cook the meat until tender, the time it will take 2-3 hours.
  • After the end of the cooking process, remove all components of the meat, cool, remove meat from bones and cut into medium pieces.
  • For the meat, we use chicken and chicken liver from the giblets, so it will not be able to freeze as required. To enhance generousi properties that are vital for good xaspic – gelatin added based on the proportion of 1 liter of broth 15 g of gelatin;
  • For the best dissolution of the gelatin – pour a glass of hot broth and mix in it the gelatin until dissolved.
  • Then, add the gelatin liquid in the remaining part of the broth, stir;
  • The jelly is almost ready. Take the ramekins or bowls, lay them meat components with the carrots, pour broth;
  • Send the molds in the refrigerator until firm. You will get a low-fat, flavorful and delicious jelly.

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