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Chicken Brains

Make a very unusual dinner — your family will love it! Chicken brains don't show up on the table often, and that's a shame, because you can cook them up beautifully alongside other chicken giblets for a tasty, filling dish. By the way, if you happen to have chicken fat on hand, feel free to use it in place of the olive oil and butter. The yogurt for the sauce should be plain, with no added flavors. You can skip the egg yolk entirely if your batch of giblets includes any unlaid chicken eggs — they often turn up in a home cleaning of poultry.

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Chicken brains
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 6 g
Fats 44 % 11 g
Carbohydrates 32 % 8 g
159 kcal
GI: 86 / 0 / 14
    1. Rinse the brains thoroughly under running water and cut them into small pieces. 2. Clean the chicken gizzards, trimming off the excess fat, then rinse them and cut each into a couple of pieces. 3. Rinse the chicken hearts too, and cut each into 3–4 pieces. 4. Peel the onion and garlic. Cut the onion into thin strips and slice the garlic thin. 5. Wash the carrots and boil them until tender, then drain and let them cool. Peel the cooled carrots and slice them thin into rounds. 6. Seed and wash the bell pepper, then cut it into good-sized cubes. 7. Pour olive oil into a heavy-bottomed skillet and add the pat of butter. 8. Once the butter melts, add the onion and garlic. Fry, stirring, for a couple of minutes. 9. Add the turmeric and salt and stir. Then add the chicken gizzards to the sautéed vegetables and sprinkle them with the flour. 10. Keep cooking, stirring, for about 5 minutes, until lightly golden. 11. Now add the brains and hearts — these are far more delicate than the gizzards, so they go in a bit later. Add the thyme at this stage too. 12. Rinse the tomato under running water. Make a shallow cut in the skin and grate the tomato right over the pan with the offal: the flesh grates away while the skin stays in your hand — you won't need it. 13. Add the paprika along with the tomato and stir. Simmer the ingredients over low heat. 14. Pour the yogurt into a small saucepan and set it over low heat. Warm it gently, stirring, until just warm. 15. Wash and finely chop the dill and basil. Stir them into the warm yogurt along with the egg yolk. Mix well and keep it over the heat for another minute. 16. Pour this thickened sauce into the pan with the main ingredients and stir. 17. If your pan is fairly deep, you can keep cooking in it; otherwise, transfer everything to a Dutch oven or a heatproof baking dish. 18. Lay a layer of carrot rounds and bell pepper over the offal. 19. Peel and wash the potatoes, slice them into thin rounds, and lay them over the carrots and pepper. 20. Finally, sprinkle everything with nutmeg and pour the cream over the top, then scatter the sesame seeds. 21. Put the dish in an oven preheated to 285°F (140°C) and bake for one hour. Then lower the temperature and bake for another 20 minutes. Voilà — the dish is served! Eat with pleasure!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Acedophilin 3.2 % fat content - 58  kcal/100g
  • 'rastishka ' - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Drinking yogurt 'agusha' - 87  kcal/100g
  • 'aktimel' natural - 83  kcal/100g
  • Danone yogurt with 2.2% fat content - 96  kcal/100g
  • 'mazhetel' - 48  kcal/100g
  • Ermann fat yogurt - 152  kcal/100g
  • Yogurt with 3.5% fat content - 68  kcal/100g
  • Natural yogurt with 1.5% fat content - 48  kcal/100g
  • Low-fat milk yogurt - 38  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Turmeric - 325  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Dill greens - 38  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Brains (beef, pork, lamb) - 92  kcal/100g
  • Tripe - 120  kcal/100g
  • Brain sausage - 342  kcal/100g
  • Offal - 170  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Beef brains - 124  kcal/100g

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