Chicken stomachs stewed with onions and carrots
12 servings
90 minutes
Chicken gizzards stewed with onions and carrots is a simple yet surprisingly delicious dish of European cuisine. In the past, offal like gizzards were valued for their availability and nutrition, and chefs found ways to turn them into exquisite dishes. Slow-cooked, they become tender and absorb the aromas of vegetables and spices. Onions and carrots add sweet and caramelized notes to the dish, while garlic and a mix of peppers add spiciness. This dish is perfect for a cozy home dinner and pairs wonderfully with a side of potatoes or fresh bread. Chicken gizzards are rich in protein and iron, making them nutritious and filling. When serving, they can be garnished with fresh herbs for added freshness and beauty.
1
Prepare the necessary ingredients.
2
Pour 75 milliliters of vegetable oil into the pan.
- Vegetable oil: 75 ml
3
Thoroughly wash chicken gizzards under running water, remove any excess, place in a pan with oil, and put on the heat.
- Chicken gizzards: 1200 g
4
Add 1 teaspoon of salt to the pan.
- Salt: 1 teaspoon
5
Peel the onion, wash it well, dry it a little, cut it into medium cubes or strips, and place it in the pan with the chicken gizzards.
- Onion: 1 head
6
Peel the carrot, wash it well under running water. Cut into medium-sized strips and place in the pan.
- Carrot: 150 g
7
Put 1 teaspoon of ground pepper mixture in the frying pan.
- Ground pepper mix: 1 teaspoon
8
Peel the garlic, wash it well under running water, slice it into strips, and place it in the pan.
- Garlic: 5 clove
9
Mix all the ingredients carefully in the pan.
10
Cover the pan with a lid and simmer the chicken gizzards until cooked, stirring occasionally, for about 40-50 minutes. Optionally garnish with parsley when serving.
- Parsley: to taste