Roast with chicken gizzards
4 servings
90 minutes
Chicken gizzard stew is a simple yet surprisingly delicious dish rooted in traditional European cuisine. Chicken gizzards, with their rich meaty flavor, are sautéed until golden brown and then simmered with potatoes, onions, and carrots in aromatic chicken broth. Bay leaves add a special depth of flavor while butter softens the texture, making it tender and rich. This stew is perfect for cold evenings when you want to warm up and enjoy a hearty homemade dinner. It is served in individual pots to keep the heat and reveal all the richness of flavor from the first bite.
1
Cut the cleaned stomachs into strips. Fry in 100 grams of oil over high heat until golden brown.
- Chicken gizzards: 1 kg
- Butter: 150 g
2
Slice the onion into half rings, grate the carrot. Fry in the remaining oil.
- Onion: 2 pieces
- Carrot: 2 pieces
- Butter: 150 g
3
Cut the potatoes into strips.
- Potato: 8 pieces
4
Layer in pots. Add salt and pepper. Place a bay leaf in each pot. Pour in cold broth. Cover the pots with lids.
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 4 pieces
5
Place the pots on the baking sheet and send them to the cold oven.
6
Simmer for 40-50 minutes at 180 degrees.