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Chicken giblets

Chicken Giblets in Sour Cream

A tasty, nourishing, and budget-friendly dish for the whole family! Chicken giblets are great offal for a quick lunch or dinner. You can make all kinds of interesting dishes from them — one of the simplest is chicken giblets braised in sour cream.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken hearts

100

Chicken livers

100

Chicken gizzards

100

Carrots

Onion

Vegetable oil

Sour cream

Water

100

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 9 g

Fats 35 % 7 g

Carbohydrates 20 % 4 g

109 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients from the list. At the store you can find a fairly inexpensive package of chicken giblets that includes livers, hearts, and gizzards. These aren't just tasty — they're also nutritious, rich in vitamins and minerals. If someone doesn't care for the liver, hearts, or gizzards, you can simply use less of it.
Step 2:

Rinse the chicken gizzards well and cut them into small pieces.
Step 3:

Rinse the chicken livers thoroughly too, trim away any membranes, and cut them into cubes.
Step 4:

Rinse the chicken hearts, trim off the fat, and cut them into several pieces. Peel the onion and mince it with a knife. Wash, peel, and grate the carrot on the medium side of a grater.
Step 5:

Pour the vegetable oil into a skillet and heat it. Add the prepared chicken giblets and fry them over medium heat, stirring occasionally with a spatula, for about 5 minutes — they should turn lighter in color.
Step 6:

Add the prepared carrot and onion to the giblets, stir, and continue frying together for about 10 minutes. Then pour in the water (you can use vegetable broth instead), add salt and ground black pepper to taste, and stir. Cover the skillet and braise the giblets and vegetables over low heat for about 30 minutes.
Step 7:

Then uncover the skillet and stir in a couple of tablespoons of full-fat sour cream. You can use cream instead, and if you like, add a little tomato paste for extra flavor and a bit of tang. Stir to combine.
Step 8:

Cover the skillet again and continue braising for another 10–15 minutes. There should be a thick sauce left at the bottom of the pan with almost no free liquid. The dish is ready — the chicken hearts, gizzards, and livers in sour cream come out juicy and tender. If you like, sprinkle the finished dish with chopped fresh herbs. Serve the giblets with any side: pasta, grains, or potatoes. Enjoy!