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Stewed chicken stomachs

Braised Chicken Gizzards

Budget-friendly, quick, and easy — a great dinner or main dish! Chicken gizzards are a wonderful base for all kinds of interesting dishes — not just tasty but good for you too. These braised giblets will liven up your everyday menu and go with any side.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Chicken gizzards

500

Onion

Sour cream (20%)

Vegetable oil

Water

150

Garlic

Bay leaf

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 11 g

Fats 35 % 7 g

Carbohydrates 10 % 2 g

115 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make braised chicken gizzards? Gather your ingredients. If the gizzards were frozen, thaw them — ideally ahead of time, by moving them from the freezer to the bottom shelf of the fridge. Any fat content of sour cream will work; the main thing is that it's natural, good quality, and fresh. I used 20%.
Step 2:

Rinse the thawed gizzards well under running water, then pat them dry with paper towels. Trim them if needed — sometimes there's a bit of the tough inner membrane left on, and if you don't remove it the giblet will taste bitter. Cut the gizzards into small pieces.
Step 3:

Peel the onion and finely chop it with a knife. Pour a little vegetable oil into a deep, heavy-bottomed skillet and heat it over medium heat. Sauté the onion until translucent, about 5 minutes, stirring.
Step 4:

Add the chicken gizzards to the onion. Cook them together over medium heat for 5–7 minutes, stirring with a spatula.
Step 5:

Then pour in the water and add the sour cream. Season with salt and ground black pepper to taste, and stir. Reduce the heat to low, cover the pan, and braise everything together for about 30 minutes.
Step 6:

If you like, add a bay leaf and any other spices to taste for a nice aroma. You can also stir in a clove of garlic put through a press. Braise for another 10 minutes or so. The dish is done. You get a saucy meat dish that goes well with any side — it's especially good with mashed potatoes. Enjoy!

Chicken gizzards may be cheap, but they're a very nutritious food worth adding to your menu. They're rich in iron for healthy circulation, phosphorus for strong teeth and bones, selenium that supports heart and vascular health, zinc, potassium that helps balance fluids, and B vitamins, folic acid, and vitamins A and E. They're also low in calories, which makes them a good choice if you're watching what you eat — though how you cook them matters too. Just as important is the quality and freshness of what you buy, so check the giblets' appearance and choose chilled ones when you can.
One more thing: the wrong pan can ruin even the best recipe, so it's worth choosing a good skillet suited to what you're cooking.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Choose a refined oil with a high smoke point for frying.
For creamy sauces, here's a key tip: to keep cream or sour cream from curdling, don't let it come to a hard boil and temper it in gently.