Fried Chicken Giblets
5 servings
35 minutes
Fried chicken offal is a traditional dish of Russian cuisine that dates back to times when housewives tried to use all parts of the bird to create rich and hearty meals. It has a deep, rich flavor with a slight creamy tenderness and the aroma of fried onions and garlic. The liver adds softness, the hearts provide density, and the gizzards offer a pleasant texture. This dish is often served with mashed potatoes or buckwheat porridge as it requires simple yet harmonious accompaniment. It is perfect for family dinners or cozy gatherings where traditional taste and richness are valued. Modern chefs enhance it with fresh herbs, giving it a subtle aroma. This dish embodies thriftiness and the ability to find flavor even in the simplest ingredients.
1
Boil the gizzards and hearts separately in broth with roots. Strain the broth.
- Chicken gizzards: 100 g
- Chicken hearts: 100 g
2
Chop the onion and garlic, fry until golden in a mix of vegetable and butter. Add the liver and fry. Only after that add the hearts and stomachs. Mix everything and pour in the cream. When the cream evaporates, season with salt, sugar, and pepper.
- Onion: 1 head
- Garlic: 1 clove
- Butter: 0.5 tablespoon
- Vegetable oil: 0.5 tablespoon
- Chicken liver: 100 g
- Cream 30% fat: 50 ml
- Salt: to taste
- Sugar: pinch
- Ground black pepper: to taste
