Roast chicken giblets with vegetables and cream
4 servings
90 minutes
Chicken gizzard stew with vegetables and cream is a soulful dish of Russian cuisine that embodies the traditions of simple yet rich flavors. This dish originates from rural cooking where all parts of the bird were used to create nutritious and aromatic meals. Tender gizzards and hearts infused with root vegetable aromas, sautéed liver with onions and garlic combined with creamy tenderness create a rich taste with subtle sweet notes. The cream gives the dish a velvety texture while herbs add freshness to the composition. This stew is perfect for a cozy family dinner, filling the home with the aromas of a warm hearth and warming the soul. It is served hot with bread or potatoes to enhance its heartiness.
1
Boil the gizzards and hearts separately in chicken broth, adding carrots, parsley root, and celery, and season with salt. Then slightly cool the offal and cut it into strips.
- Chicken giblets: 1 kg
- Carrot: 1 piece
- Parsley: to taste
- Celery: 1 piece
2
Clean the liver from membranes and rinse it.
- Chicken giblets: 1 kg
3
Chop the onion and garlic and sauté in a mixture of butter and vegetable oil. Then add the liver and fry, seasoning with salt and pepper. Add the offal, mix, pour in the cream, and simmer until done, adding a little sugar.
- Onion: 2 heads
- Garlic: 3 cloves
- Butter: 1 tablespoon
- Vegetable oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Chicken giblets: 1 kg
- Cream: 100 ml
- Sugar: pinch
4
Sprinkle the finished dish with chopped greens.
- Fresh herbs: 1 bunch
