Chicken stomachs stewed with honey
4 servings
135 minutes
Chicken gizzards stewed with honey is a tender and aromatic dish of European cuisine, where the simplicity of ingredients combines with an unusual flavor. Historically, offal dishes were valued for their nutrition and richness. Here, chicken gizzards become soft after long stewing, while honey adds a light sweetness and caramel notes that harmonize with the sourness of sour cream. Onions and carrots add depth to the flavor, making the texture even richer. This dish is perfect for cozy home lunches and can also be an original addition to a festive table, surprising guests with its unusual flavor combination.
1
Thoroughly wash and sort the cleaned chicken gizzards, removing any remaining membranes. Trim excess fat from them.
- Chicken gizzards: 500 g
2
Clean and chop the onion and carrot coarsely.
- Onion: 2 pieces
- Carrot: 2 pieces
3
Place the vegetables and stomachs in a thick-bottomed pot, fill it to the top with cold water, and set it on low heat. Stir during cooking.
- Chicken gizzards: 500 g
- Onion: 2 pieces
- Carrot: 2 pieces
4
Salt after an hour.
- Salt: to taste
5
Readiness is when the stomachs become soft and cooked (about two hours).
6
10 minutes before readiness, add sour cream and honey to the pot and mix.
- Sour cream: 3 tablespoons
- Honey: 2 tablespoons
