Stewed chicken stomachs
4 servings
120 minutes
Stewed chicken gizzards are an ancient dish of Russian cuisine that combines simplicity and rich flavor. Historically, offal like gizzards were used in peasant cooking due to their availability and nutritional properties. Slow stewing transforms them from dense to surprisingly tender and aromatic pieces. Onions, carrots, and celery add sweet and savory notes to the dish, while the addition of sour cream makes the sauce delicate and creamy. This dish can be served with mashed potatoes or buckwheat, complemented by fresh herbs for a rich taste. Stewed chicken gizzards are a great choice for a cozy home lunch that reveals the richness of traditional Russian cuisine.
1
Chop the onion as finely as possible.
- Onion: 3 heads
2
Pour a little vegetable oil into a deep pan (sauté pan) and add the onion.
- Onion: 3 heads
3
Cover the pan with a lid and simmer on the lowest heat for about 10 minutes, stirring occasionally. The onion should become soft and transparent.
- Onion: 3 heads
4
Wash the chicken gizzards, remove the inner yellow membrane, and scrape off the fat flakes from the outside. The cleaned gizzards can be cut or left whole.
- Chicken gizzards: 1 kg
5
Place the stomachs in a pan with onions, add grated carrots and celery root. Pour in 0.5 cup of boiling water.
- Chicken gizzards: 1 kg
- Carrot: 2 pieces
- Celery root: 50 g
- Boiling water: 0.5 glass
6
Cover the pan with a lid and simmer at a low boil for 40 minutes to 2 hours. If it evaporates too much, add water.
- Boiling water: 0.5 glass
7
Add salt and pepper 10 minutes before finishing. Add sour cream just before the end.
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: 100 g
8
Gizzards stewed with onions become soft, tender, and aromatic. Serve on the table with a side dish, sprinkled with greens. Chopped dill or basil goes well with chicken gizzards.