Chicken navels on the grill. Chicken gizzard salad

shish kebab from chicken stomachs- summer savory dish. Chicken navel kebabs, popularly called them that way, are very crispy - you can use them as a beer snack. Having gone to a country picnic today, I wanted to conduct an experiment and cook a favorite picnic delicacy of our gardening neighbors. We will not tell guests about the composition of the ingredients until the last, ok?

Let's move on to marinating. The ventricles require a longer marination than regular kebabs. As a marinade, we use high-calorie mayonnaise, salt with spices (I was brought from the Caucasus), onions with garlic. You only need a little bit of garlic.

I was lucky to buy peeled chilled stomachs without yellow membranes. Full fresh! Which is what we need. Fresh offal - perfect option for cooking unusual kebabs.

A little about salt. For barbecue, it is enough to add a mixture of peppers and ground coriander to the salt. This salt was given to me as a gift.

Add onion half rings and chopped garlic to the chicken navels.

A light dash of mayonnaise. Guys, please don’t throw “slippers” and don’t write that mayonnaise cannot be used for barbecue. Why not? Yes, we use mayonnaise as a marinade. With this sauce, our ventricles will be tender on the inside and crispy on the outside when browned on skewers.

We mix everything with our hands. Mash onion and garlic between fingers. Juice should stand out. Marinating chicken stomachs at least 3 hours.

Carefully put on skewers. I took small skewers with very sharp ends.

We send the ventricles to the grill with hot coals. We fry until ready. In the process of frying, we rotate in a circle for high-quality frying from all sides.

Chicken skewers are ready! Serve for a picnic with summer greens and vegetables.

1. Cut the onion into quarters with 5mm thick rings.

2. Peel 6 garlic cloves.

3. Two tablespoons vegetable oil, one tablespoon of salt, half a teaspoon of black and white pepper and one teaspoon of paprika, mixed with chopped onions. Also squeeze 4 cloves of garlic through the press. We mix.

4. Before cooking, pour mineral water.

How to make marinade for hearts

1. Pour four tablespoons of soy sauce into a bowl, add two cloves of garlic through a press and a tablespoon of rosemary there. We mix everything.

How to cook skewers of chicken hearts and ventricles

1. To remove blood clots from the hearts, simply squeeze them out.

2. If there is a film on the ventricles, they must be lowered for 10 seconds in hot water. Also cut off the fat.

3. We send the ventricles to the marinade and mix.

4. We also send the hearts to the marinade and mix.

5. We cover marinades food films and put in the refrigerator for one hour.

6. Soak twelve skewers in cold water for one hour.

7. Set the oven to 180 degrees.

8. We put the ventricles on skewers, along the entire length several times. Putting them close to each other.

9. We cover the baking sheet with foil and put it on the very bottom of the oven. Put the skewers with the ventricles on the grate and put in the oven for 30 minutes.

10. 10 minutes after the ventricles, we send the hearts to the oven.

How to make orange sauce

1. We put the saucepan on the fire and add two tablespoons of sugar, half a teaspoon of salt, black pepper and a sprig of rosemary.

2. Remove the zest from one orange and add it to the saucepan. Squeeze the juice from two oranges also into the saucepan.

3. We boil the liquid twice, it will take 20 minutes. Pour the finished sauce into a gravy boat or other convenient dish.

4. We check the kebabs for readiness - inside they should be pink.

Cooking is easy!

Today's article will be devoted to dishes that are not ordinary, at first glance, this is barbecue from chicken hearts and stomachs. But I can assure you that it is very delicious food and after you cook them and try them, they will become more common on your menu.

If you are going to nature, be sure to marinate this product. For money it comes out cheaper than for example pork skewers and the taste is second to none.

In addition to the written recipes for these dishes, I made a video where I first marinate and then fry chicken stomachs and hearts.

Shish kebab from chicken stomachs on the grill

I marinate chicken stomachs in a spicy garlic marinade. This dish is perfect as an appetizer for beer. If you are going with a company, then pickle more at once, because they will gobble up them with great appetite.

Ingredients

• Chicken stomachs - 800 grams
• Soy sauce - 4 tbsp. l.
• Adjika - 1.5 tsp
• apple cider vinegar
• Garlic - 8 cloves
• Chilli
• Salt pepper.

The stomach is a muscle and it is very rigid. Therefore, before marinating and frying on the grill, you need to boil them.

We will boil in salted water with the addition of bay leaf. Boiling time approximately 1 hour -1 hour 20 minutes.

Then we drain the water, and wash the stomachs.

Three on a grater or pass garlic through a garlic press, add soy sauce, adjika, vinegar, finely chopped chili pepper, salt and pepper.

You need to mix everything thoroughly. Set aside for 2 hours. It will marinate at room temperature.

After 2 hours, you can kindle the grill and fry on the coals on each side.

Chicken stomachs are already boiled, so you don’t need to fry them for a long time, just enough to a beautiful ruddy color. From personal experience I will say that it is most convenient to fry on the grill.

They taste a bit dry, so it is better to eat them with your favorite sauce.

Our marinade is spicy, it is best to drink beer with your stomach.

Delicious grilled chicken skewers recipe

FROM chicken hearts everything is different than stomachs. They taste juicy, marinated and very tasty. Even children will eat them. If you don't know what to cook for dinner, then this recipe will save you.

Ingredients

• Chicken hearts - 800 grams
• Adjika - 1.5 tsp
• apple cider vinegar
• Soy sauce
• Onion - 1 pc.
• Salt pepper.

Chicken hearts need to be cleaned of excess fat and blood vessels.

Rinse thoroughly to remove clotted blood.

Add to them chopped onion, vinegar, soy sauce, adjika and salt and pepper.

Mix well.

We are waiting for 2 hours and you can go fry on the grill.

In total, fry for 15-20 minutes. Don't forget to flip.

Chicken hearts are best eaten with a side dish. If you are thinking about what to cook for the second, then be sure to cook them.

By the way, you can bake hearts not only on the grill, but also, for example, in the oven, but this is already in other recipes.

Everyone probably loves roasted or boiled poultry. But only a few other than white breasts or juicy thighs adore offal: chicken stomach, heart or liver. And this is explained by the fact that not everyone cooks dishes using offal. And in vain, because you can surprise your loved ones with new extravagant tastes. Try to cook shish kebab using The photo shows how appetizing an unusual dish looks. This article also describes a recipe for spicy giblets. Experiment using additional components and your favorite spices.

Barbecue cooking. Recipe one

Not always sold in supermarkets, offal is taken from young chickens. This means that the product will be harsh. Therefore, it is better to pre-boil or stew the chicken stomach before frying until almost cooked. Take a kilogram of fleshy stomachs and, without cutting them, fill them with broth or water with the addition of any tomato sauce. The cooking time depends on the hardness of the product. It may take half an hour to an hour and a half. Mix the boiled stomachs with one chopped onion, salt, pepper and three tablespoons of lemon juice and leave to marinate for an hour. Then roast over smoking coals.

Barbecue cooking. Recipe two

If you are using a young chicken stomach, no preparation is required. You can immediately, without boiling, fry the meat pieces over the fire. To do this, place whole or halved chicken stomachs (1 kg) in the marinade, which is prepared from a glass of pomegranate juice, chopped greens (parsley, cilantro, onion), a mixture of different peppers and salt (by eye). Lay the products in layers, pressing down a little. Put the mass in the refrigerator overnight. Remove from marinade, thread onto skewers and fry until browned.

Like the stomachs. stew recipe

Products:

Half a kilo of chicken liver;

Half a kilo of stomachs and hearts;

Two bulbs;

Three fresh tomatoes;

Two minced garlic cloves;

A bunch of green onions;

China. a spoonful of soy sauce;

Two tables. tablespoons of vegetable oil;

Juice of half a lemon;

One third of a glass of water;

Hot ground pepper;

One tea. a spoonful of ketchup;

Cooking

Finely chop the chicken stomach and heart and place in one bowl. The liver is placed in another, crushed much larger. Squeeze lemon juice into both containers. Mix well and let stand no more than ten minutes. After draining the liquid from the stomachs and hearts, put in a pan and simmer over low heat, seasoning soy sauce and diluted in water tomato ketchup. After thirty to forty minutes, pour the liver and chopped vegetables into the mass, season with salt and spices. The dish should be cooked over moderate heat to avoid the sauce boiling over and frying. You can cover the pan with a lid. After tasting, add other spices. After half an hour of stewing, the dish should be ready. Serve with boiled pasta or rice.

With skill, dishes from chicken stomachs can be turned into real ones. culinary masterpieces, in terms of taste characteristics are not inferior to other more refined dishes. The main task is to make the offal soft, tender and harmoniously complement it with relevant products.

What to cook from chicken stomachs?

Recipes from chicken stomachs can be very diverse and involve the design of dishes of various purposes, each of which is worthy of attention in its own way.

1. The first hot dishes from chicken stomachs are rich, tasty and great alternative classic soups in meat broth.
2. Chicken gizzards can be stewed in various sauces on a tomato, sour cream or other basis with the addition of vegetables, mushrooms and aromatic seasonings, spices, herbs.
3. Many salads and appetizers prepared with the participation of stomachs amaze with excellent taste and nutritional characteristics.

Chicken gizzard salad

A delicious dish of chicken stomachs, decorated in the form of a salad, can be served as an appetizer for a feast or cooked as a meal or dinner. The main thing is to wash the product well before cooking, washing off all impurities and boil it for a long time, adding spices and spices to the water if desired.

Ingredients:

• chicken stomachs - 500 g;
• carrots and onions - 1 pc.;
• canned beans - 1 can;
• garlic - 1 clove;
• salt, pepper, mayonnaise.

Cooking

1. Prepared stomachs are boiled in water for 1.5-2 hours, cut.
2. Onion and carrots are sautéed in butter, garlic is added at the end, mixed, and allowed to cool.
3. Mix the ingredients with beans, salt, pepper, season with mayonnaise.

Chicken stomach soup - recipe

It turns out rich and perfectly satisfies hunger without harm to the figure. You can cook hot in any vegetable composition, replacing some components with others or adding new ones. Hard or processed cheese, added directly to the plate when serving or at the end of cooking, will emphasize the taste of the dish especially harmoniously.

Ingredients:

• chicken stomachs - 500 g;
• carrots and onions - 1 pc.;
• potatoes - 3 pcs.;
• Bell pepper and tomato - 1 pc.;
• celery stalk - 1 pc.;
• vegetable oil - 2 tbsp. spoons;
• salt, spices, herbs, cheese.

Cooking

1. The stomachs are rinsed, cut, filled with water, allowed to boil, drained and set to boil in clean water.
2. After 1.5 hours, potato cubes, sautéed onions with carrots are laid.
3. After 10 minutes, add chopped celery, bell pepper and tomato, season hot to taste, when using processed cheese put him too.
4. Boil the dish for a couple of minutes, flavored with herbs.

Chicken stomach cutlets - recipe

At proper preparation cutlets from chicken stomachs are no less tasty than a classic minced meat dish. After frying, the products are additionally stewed with the addition of water or broth under the lid for an hour, which gives them the very desired delicate taste and soft juicy texture.

Ingredients:

• chicken stomachs - 1 kg;
• large onion - 1 pc.;
• egg - 1 pc.;
• garlic - 1 clove;
• flour - 100 g;
• vegetable oil - 100 ml;
• salt pepper.

Cooking

1. The stomachs are washed, relieved of films and tendons.
2. The product is twisted together with onions and garlic in a meat grinder and mixed with an egg, seasoned with pepper and salt to taste.
3. Prepare blanks, roll them in flour and fry in oil on high heat on both sides.
4. They put the products in a cauldron or stewpan, pour in hot water or broth and simmer under the lid for about an hour.

Heh from chicken stomachs in Korean

Dishes from chicken stomachs can be the most unexpected. So, for example, the implementation of the following recipe will make it possible to enjoy a meat appetizer with a Korean accent. Its spicy moderate sharpness, amazing aroma deserves the most high praise and serving not only for a meal on weekdays, but also for the festive table.

Ingredients:

• chicken stomachs - 1 kg;
• onions and carrots - 2 pcs.;
• egg - 1 pc.;
• garlic - 4-5 cloves;
• soy sauce - 4 tbsp. spoons;
• vinegar 9% - 2 tbsp. spoons;
• salt pepper.

Cooking

1. Preparing an appetizer from chicken stomachs is elementary. The prepared product is boiled for 1.5 hours, cut into strips.
2. Onions and carrots are sautéed in oil and mixed with sliced.
3. Add garlic, dressing ingredients, mix.
4. After 10 hours, heh from chicken stomachs will infuse and be ready.

Chicken gizzard goulash with gravy

Like all dishes made from chicken stomachs, goulash requires a long heat treatment. In total, the process of extinguishing the product will take at least one and a half hours. The composition of the gravy can be supplemented if desired with sour cream, other vegetables and spices. As a side dish, you can serve rice, potatoes, porridge or pasta.

Ingredients:

• chicken stomachs - 1 kg;
• onions and carrots - 1 pc.;
• water - 350 ml;
• flour - 1 tbsp. a spoon;
• tomato sauce - 1 cup;
• laurel - 2 pcs.;
• vegetable oil - 2 tbsp. spoons;
• salt, pepper, spices.

Cooking

1. They begin to cook goulash from chicken stomachs after preliminary preparation of the original product.
2. Fry onions, carrots, add stomachs, brown.
3. Pour in water, add sauce with flour, season the mass to taste, cover with a lid and simmer over low heat.
4. After 1.5-2 hours, the gravy from chicken stomachs will be ready.

Pilaf from chicken stomachs in a slow cooker

From the following recipe you will learn from chicken stomachs. A slow cooker will simplify the process and make sure that the meat component is soft and the rice crumbly and fragrant. If desired, you can increase the amount of onions and carrots and add other relevant spices, aromatic herbs and spices.

Ingredients:

• chicken stomachs - 800 g;
• onions and carrots - 1 pc.;
• water - 3 glasses;
• rice - 1 cup;
• turmeric and zira - 2 pinches each;
• vegetable oil - 120 ml;
• salt pepper.

Cooking

1. The stomachs are cut, placed in a bowl, a glass of water is poured in and the “Extinguishing” is turned on for 1.5 hours.
2. Next, the moisture is evaporated on “Baking”, oil, chopped onions and carrots are added and fried for 20 minutes.
3. Pour in rice, spices, pour in 2 cups of boiling water, switch the device to the “Pilaf” mode.

Shish kebab from chicken stomachs on the grill

As a rule, dishes made from chicken stomachs are boiled or stewed for a long and tedious time to get rid of the rubbery, hard taste of the original product. However, in the case of barbecue, prepared from it, everything is completely different. Help soften the taste pre-marination, after which long-term heat treatment is not required.

Ingredients:

• chicken stomachs - 1 kg;
• onions - 2-3 pcs.;
• Bulgarian sweet pepper - 2-3 pcs.;
• lemon - 1 pc.;
• salt pepper.

Cooking

1. The washed stomachs are dried, salted, peppered, put in a container.
2. Add chopped onion, pepper, lemon juice, mix, leave for 2-6 hours.
3. Stomachs are strung on a skewer, alternating with onions and peppers.
4. Roast chicken stomach skewers over smoldering coals for 15 minutes.

Stuffing for chicken pies

Minced chicken stomachs can be used not only for making cutlets. Based on it, you can make delicious and appetizing stuffing for baking, which can be used in its pure form or supplemented with boiled rice, grated cheese, stewed cabbage, fried mushrooms or mashed potatoes.

Ingredients:

• chicken stomachs - 1 kg;
• onions and carrots - 2 pcs.;
• garlic - 2 cloves;
• vegetable oil - 3 tbsp. spoons;
• salt, pepper, herbs.

Cooking

1. The stomachs are boiled for 1.5 hours, twisted in a meat grinder.
2. Sauté the onions and carrots in butter until soft, add the twisted mass and fry everything together for 5 minutes.
3. Season the filling with salt, pepper, garlic, mix, heat for a minute, cool.

Chops from chicken stomachs

If you still have not decided what to cook from chicken stomachs for the second, use next recipe and fry them. Their preparation will take more time than usual, but the result will delight you with a mild and harmonious taste. You can serve boiled potatoes or vegetables as a side dish.