Chicken Gizzards Braised in Sour Cream
Cheap, delicious, simple, and versatile — a light meat dish. Have you been steering clear of chicken giblets in favor of fillets or legs? That's a shame, because they're a wonderfully versatile, budget-friendly food. You can cook this dish quickly, or braise it long and slow if you're not in a hurry — and that's when chicken gizzards in sour cream turn out truly tender and juicy. Serve them with any side (rice, buckwheat, mashed potatoes, vegetables, and so on), or on their own.
Cooking method
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Step 1:
Rinse the chicken gizzards well and let them drain. If yours haven't been cleaned, trim off anything you don't want. I cut the giblets into fairly small pieces.
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Step 2:
You could also cook them whole. Season the cut gizzards (with pepper, in my case), but don't salt them yet!
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Step 3:
Now cut the vegetables that will join the gizzards. Peel the onion and slice it into thin strips.
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Step 4:
Peel and rinse the carrot and cut it into strips the same way.
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Step 5:
Set two skillets on the stove (or use one after the other if you have the time and no second pan free), add oil, and heat it up. In one, sauté the onion and carrot, stirring — just until the onion turns translucent.
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Step 6:
Fill the second pan with the gizzards and fry them, turning them as they go (better to do this in batches rather than all at once).
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Step 7:
The vegetables will be done sooner, in about 10 minutes. Turn off that burner. Cover the gizzards with boiling water and simmer them for 45 minutes, then add them to the vegetables (leaving the cooking liquid in the pan).
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Step 8:
Now you can add the sour cream. Braise for about 15 minutes — the gizzards have turned nice and soft after simmering in the broth.
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Step 9:
If it thickens too much, thin it with some of the broth the gizzards cooked in. Add salt, pepper, chopped herbs, and grated garlic. Braise a couple more minutes, and serve!
- A few more tips: if you're willing to trim the gizzards down to pure meat, it costs you more waste but pays off — you won't have to braise them nearly as long. That said, even untrimmed gizzards braised in sour cream come out very tender! When frying them, work in small batches, or they won't brown and will only toughen up in their own juices. The ideal tool for this giblet is a pressure cooker — the gizzards come out even more wonderful in it. And feel free to swap in whatever vegetables you like.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken stomachs - 114 kcal/100g
