Most offal, according to some culinary specialists, do not deserve due attention in the preparation of various dishes, but in vain. Chefs around the world have long proven that chicken gizzards, livers or hearts go well with all kinds of side dishes and have a pleasant aroma and taste.

There are a lot of recipes for cooking ventricles; I would like to note the most popular of them, which are prepared by housewives throughout the country.

This dish is especially popular due to its simple ingredients and ease of preparation.

Ingredients

• prepared offal – 500 grams;
• medium fat sour cream – 200 grams;
• medium carrots – 1 piece;
• medium-sized onion – 2 pcs;
• vegetable oil – 5 tablespoons;
• salt - to taste;
• ground black pepper - to taste;
• parsley - 1 bunch.

Preparation

1. Usually, stores sell already processed chicken stomachs, but if you bought them at the market, remove the greenish film and fat from them, rinse with water;
2. Cut the onions into thin rings, and cut the peeled and washed carrots into neat strips or grate them;
3. Place a deep frying pan on the fire, add vegetable oil and fry the carrots and onions in it until golden brown;
4. Add gizzards to the vegetables and fry everything over the fire for 7 minutes;
5. Fill the stomachs with water until they are completely covered;
6. Cover the entire contents of the pan with a lid and simmer for about 20 minutes;
7. Open the lid and let the water boil, this will take another 15 minutes;
8. Salt and pepper the gizzards;
9. Add sour cream and a little pre-heated water, mix the ingredients thoroughly, cover and simmer on the fire for about half an hour;
10. Finely chop the parsley and add to the pan before finishing cooking;
11. Mix everything thoroughly, remove the pan from the stove, and leave the dish to steep under the closed lid for another 15 minutes.

Chicken gizzards stewed in sour cream with potatoes and mushrooms

You can make an excellent roast from any offal using potatoes and mushrooms. This dish is especially successful using chicken gizzards and fresh champignon mushrooms.

Ingredients

• offal – 700 grams;
• potatoes – 700 grams;
• champignons – 500 grams;
• medium-sized onion – 1 piece;
• medium-sized carrots – 1 piece;
• medium fat sour cream – 5 tablespoons;
• water or chicken broth;
• Bay leaf;
• mixture of spices, salt - to taste;
• olive or vegetable oil.

Preparation

1. Remove all unnecessary items from the stomachs and rinse them;
2. Cut the offal into small strips;
3. Peel the potatoes and cut into neat cubes;
4. Fry the stomachs for 5 minutes in vegetable oil;
5. Add potatoes to the pan and fry all ingredients for another 10 minutes;
6. Transfer the contents of the frying pan to a separate bowl;
7. Slice mushrooms into thin slices;
8. Cut the onion into small cubes;
9. Fry mushrooms and onions in vegetable oil;
10. Add offal with potatoes to the mushrooms and leave to simmer with the lid on, setting the heat to medium;
11. Cut the carrots into rings and add to the pan;
12. Mix sour cream with water, or better yet, broth and pour into the pan. Salt and add spices;
13. Simmer the dish for 40 minutes.

Chicken gizzards in sour cream with vegetables

Many families love dishes made from chicken stomachs; they turn out very tasty, satisfying and not at all expensive. An excellent option for preparing such an offal is a recipe using sour cream and vegetables.

Ingredients

• offal – 500 grams;
• medium fat sour cream – 3 tablespoons;
• carrots – 1 piece;
• bell pepper – 1 piece;
• onion – 1 piece;
• garlic - to taste;
• vegetable oil – 3 tablespoons;
• chopped greens;
• salt – 1 teaspoon;
• ground black pepper - to taste.

Preparation

1. Rinse the chicken stomachs, cut into medium-sized pieces;
2. Put the water to boil;
3. Meanwhile, fry the gizzards over high heat for 4 minutes;
4. Fill the stomachs with a glass of hot water and cover, leave for 40 minutes. Cut carrots and onions into strips;
5. Cut the bell pepper into strips;
6. Peel and finely chop the garlic with a knife;
7. When the gizzards are stewed, add carrots, onions and peppers to the pan;
8. Stir the contents of the frying pan, cover and leave on the fire for some more time;
9. Add 2 tablespoons of sour cream to the stomachs;
10. Add chopped herbs and garlic, cover with a lid. The dish is ready.

Chicken by-products in a slow cooker with sour cream

Ingredients

• chicken stomachs - 500 grams;
• sour cream – 150 grams;
• onion – 1 piece;
• flour – 1 multi-cup;
• paprika – 1 pinch;
• water – 1 multi-glass;
• salt, pepper - to taste;
• greens - 1 bunch.

Preparation

1. Rinse and dry chicken gizzards;
2. Cut the onion into small pieces;
3. Set the multicooker to “Frying” mode and sauté the onion until golden brown;
4. Add the gizzards and continue to fry;
5. Mix sour cream with water;
6. Add flour to the stomachs, pour sour cream, salt, add spices;
7. Set the multicooker to “Stew” mode and cook the dish for 40 minutes with the lid closed;
8. At the end of cooking, decorate everything with herbs.

Recipe for baked chicken gizzards in pots

Chicken stomachs are especially soft and tender if you bake them in pots. This method of preparing offal is loved in many families.

You can serve it in sour cream for lunch either just like that or with some side dish. It should be noted that the presented dish is quite easy to prepare. The main thing for this is to purchase fresh or frozen chicken gizzards. They do not stew for long in sour cream. However, before this they should be pre-heat-treated. But first things first.

We make a delicious and nutritious lunch for the whole family

Many housewives know recipes for chicken gizzards in sour cream. After all, residents of our state quite often eat such an offal. It should be noted that there is nothing complicated in preparing such a dish. To convince you of this statement for yourself, let us present its detailed recipe.

So, recipes for chicken gizzards in sour cream require the use of the following products:

• carrots are very juicy and large - 1 pc.;
• high fat sour cream - 4 large spoons;
• standing drinking water - a couple of glasses;
• deodorized oil - 55 ml.

Preparing the Components

Before cooking chicken stomachs in sour cream, they must be thawed (if required), and then placed in a colander and rinsed one by one in warm water. During this process, the by-product must be cleaned of various films and other undesirable elements. Finally, the chicken gizzards must be chopped into small pieces.

Pre-frying of components

Before stewing chicken gizzards in sour cream, you need to fry them a little in oil. To do this, vegetable fat should be poured into a saucepan and heated thoroughly. Next, you need to place the shredded ventricles in a hot frying pan and deprive them of moisture as much as possible. After the water has evaporated from the dishes, you need to add grated carrots and chopped onions to the offal. Fry these ingredients without a lid until lightly browned.

Extinguishing process

After the main ingredients have been fried (about 20 minutes), pour in drinking water, add iodized salt and ground pepper. After mixing the products, they need to be closed and simmered for half an hour. During this time, the chicken offal should become as soft as possible. After this, add thick, high-fat sour cream and chopped herbs to it. Covering the pan again with a lid, the dish needs to be kept on the fire for about 8-12 minutes, and then immediately removed from the stove.

We serve our guests a delicious chicken by-product dish

No one will argue that chicken gizzards in sour cream is a very satisfying and nutritious dish that goes well with absolutely any side dish. It can be served with pasta, mashed potatoes, boiled cereal, etc. In addition to such a lunch, it is advisable to present a vegetable salad and a slice of fresh bread.

How to cook chicken gizzards deliciously?

Such products stewed in sour cream turn out to be very aromatic and satisfying. To prepare them at home, we will need the following products:

• large sweet onions - 2 pcs.;
• chicken stomachs, frozen or fresh - about 800 g;
• heavy cream - 100 ml;
• ground pepper, herbs and iodized salt - use according to taste and desire
• high fat sour cream - 2 large spoons;
• standing drinking water - 1 glass;
• small garlic - 2 cloves.

Component Processing

Before you start stewing the offal on the stove, it should be rinsed well in warm water, and also cleaned of inedible elements in the form of films, etc. Next, the chicken stomachs need to be chopped. Although many housewives often prepare them whole. We do not recommend doing this, since in this case you will have to stand at the stove much longer.

After processing the offal, you should proceed to preparing the vegetable. To do this, the onion must be peeled and cut into half rings. As for garlic, the prepared cloves should simply be crushed or grated.

Heat treatment

After chopping the chicken gizzards and onions, it is necessary to proceed to their heat treatment. To do this, you need to put the named products in a saucepan, pour water into them and bring to a boil. After boiling, the heat must be reduced and the dish simmered under the lid for about half an hour.

After the specified time has passed, heavy cream should be poured into the almost finished chicken gizzards, sour cream, salt and ground pepper should be added. After mixing the ingredients, they need to be boiled and simmered over low heat for about ¼ hour. Finally, chopped herbs and crushed garlic cloves should be added to the products. In this composition, it is recommended to stir the dish, remove from the stove and leave under a tightly closed lid for ¼ hour.

By the way, if you think that the sour cream sauce is too liquid, then you can add an additional ½ spoon of light flour to it. It is recommended to add the presented product through a sieve so that lumps do not form in the broth.

Serve rich sour cream sauce with chicken by-product to the dinner table

As you can see, chicken stomachs with sour cream do not require a long stay in the kitchen, nor the use of any rare or very expensive products. In this regard, the presented dish can be prepared even every day. It is recommended to serve it at the dinner table with a side dish (for example, pasta or mashed potatoes) or simply as is, with slices of fresh bread.

If you want to get more aromatic chicken gizzards, then while stewing them you should add a mixture of some spices and seasonings. Also, some housewives use not only sour cream or cream, but also tomato sauce to prepare the presented dish. It makes goulash richer and tastier.

Most offal, according to some culinary specialists, do not deserve due attention in the preparation of various dishes, but in vain. Chefs around the world have long proven that chicken gizzards, livers or hearts go well with all kinds of side dishes and have a pleasant aroma and taste.

Dishes using chicken gizzards turn out especially well. This product contains a large amount of iron and perfectly raises hemoglobin.

There are a lot of recipes for cooking ventricles; I would like to note the most popular of them, which are prepared by housewives throughout the country.

Simple and easy recipe

This dish is especially popular due to its simple ingredients and ease of preparation. The offal should be served hot, and you can use pasta or potatoes as a side dish.

Preparation procedure:

1. Usually, stores sell already processed chicken stomachs, but if you bought them at the market, remove the greenish film and fat from them, rinse with water;
   
2. Cut the onions into thin rings, and cut the peeled and washed carrots into neat strips or grate them;
   
3. Place a deep frying pan on the fire, add vegetable oil and fry the carrots and onions in it until golden brown;
   
4. Add gizzards to the vegetables and fry everything over the fire for 7 minutes;
5. Fill the stomachs with water until they are completely covered;
6. Cover the entire contents of the pan with a lid and simmer for about 20 minutes;
7. Open the lid and let the water boil, this will take another 15 minutes;
8. Salt and pepper the gizzards;
9. Add sour cream and a little pre-heated water, mix the ingredients thoroughly, cover and simmer on the fire for about half an hour;
   
10. Finely chop the parsley and add to the pan before finishing cooking;
11. Mix everything thoroughly, remove the pan from the stove, and leave the dish to steep under the closed lid for another 15 minutes.

Chicken gizzards stewed in sour cream with potatoes and mushrooms

You can make an excellent roast from any offal using potatoes and mushrooms. This dish is especially successful using chicken gizzards and fresh champignon mushrooms.

Ingredients:

• offal – 700 grams;
• potatoes – 700 grams;
• champignons – 500 grams;
• medium-sized onion – 1 piece;
• medium-sized carrots – 1 piece;
• medium fat sour cream – 5 tablespoons;
• water or chicken broth;
• Bay leaf;
• mixture of spices, salt - to taste;
• olive or vegetable oil.

You will need from an hour to an hour and a half of free time to prepare the roast. These products will make 6 medium servings of the finished dish. The calorie content of each serving will be 600 kcal.

Preparation procedure:

1. Remove all unnecessary items from the stomachs and rinse them;
2. Cut the offal into small strips;
3. Peel the potatoes and cut into neat cubes;
4. Fry the stomachs for 5 minutes in vegetable oil;
5. Add potatoes to the pan and fry all ingredients for another 10 minutes;
6. Transfer the contents of the frying pan to a separate bowl;
7. Slice mushrooms into thin slices;
8. Cut the onion into small cubes;
9. Fry mushrooms and onions in vegetable oil;
10. Add offal with potatoes to the mushrooms and leave to simmer with the lid on, setting the heat to medium;
11. Cut the carrots into rings and add to the pan;
12. Mix sour cream with water, or better yet, broth and pour into the pan. Salt and add spices;
13. Simmer the dish for 40 minutes.

Serve the finished dish hot and sprinkle with chopped herbs.

Chicken gizzards in sour cream with vegetables

Many families love dishes made from chicken stomachs; they turn out very tasty, satisfying and not at all expensive. An excellent option for preparing such an offal is a recipe using sour cream and vegetables.

Ingredients:

• offal – 500 grams;
• medium fat sour cream – 3 tablespoons;
• carrots – 1 piece;
• bell pepper – 1 piece;
• onion – 1 piece;
• garlic - to taste;
• vegetable oil – 3 tablespoons;
• chopped greens;
• salt – 1 teaspoon;
• ground black pepper - to taste.

These products will make 4 medium servings. You will need 60 minutes of free time to prepare it. The calorie content of 1 serving will be 500 kcal.

Preparation procedure:

1. Rinse the chicken stomachs, cut into medium-sized pieces;
2. Put the water to boil;
3. Meanwhile, fry the gizzards over high heat for 4 minutes;
4. Fill the stomachs with a glass of hot water and cover, leave for 40 minutes. Cut carrots and onions into strips;
5. Cut the bell pepper into strips;
6. Peel and finely chop the garlic with a knife;
7. When the gizzards are stewed, add carrots, onions and peppers to the pan;
8. Stir the contents of the frying pan, cover and leave on the fire for some more time;
9. Add 2 tablespoons of sour cream to the stomachs;
10. Add chopped herbs and garlic, cover with a lid. The dish is ready.

It is better to serve stewed gizzards with vegetables and sour cream with potatoes or pasta.

Chicken by-products in a slow cooker with sour cream

An excellent option for preparing offal dishes is to use a multicooker. The dish turns out very tasty with minimal effort required for classic preparation.

Ingredients:

• chicken stomachs - 500 grams;
• sour cream – 150 grams;
• onion – 1 piece;
• flour – 1 multi-cup;
• paprika – 1 pinch;
• water – 1 multi-glass;
• salt, pepper - to taste;
• greens - 1 bunch.

You will get exactly 4 servings of the dish. It will take you 60 minutes to prepare. The calorie content of each serving of the dish will be 400 kcal.

Preparation procedure:

1. Rinse and dry chicken gizzards;
2. Cut the onion into small pieces;
3. Set the multicooker to “Frying” mode and sauté the onion until golden brown;
4. Add the gizzards and continue to fry;
5. Mix sour cream with water;
6. Add flour to the stomachs, pour sour cream, salt, add spices;
7. Set the multicooker to “Stew” mode and cook the dish for 40 minutes with the lid closed;
8. At the end of cooking, decorate everything with herbs.

Recipe for baked chicken gizzards in pots

Chicken stomachs are especially soft and tender if you bake them in pots. This method of preparing offal is loved in many families.

Ingredients:

• chicken stomachs – 500 grams;
• sour cream – 1 tablespoon;
• onion – 1 piece;
• carrots – 1 piece;
• butter – 10 grams;
• salt, spices - to taste;
• greens - 1 bunch.

To prepare this dish you will need 1.5 hours, and in the end you will get 2 pots of the finished dish. The calorie content of each pot is 500 kcal.

Preparation procedure:

1. Wash the offal and cut into small pieces;
2. Dice the onion and carrots and fry until half cooked;
3. Place the gizzards in a pot, fry them, add sour cream, spices and fill with water so that it covers the entire contents of the pot;
4. Preheat the oven to 180 degrees and place the pots. Bake for an hour;
5. Before serving, sprinkle with chopped herbs.

If you like very soft and tender chicken gizzards, boil them first. After cooking, you can safely send them to fry or stew, following the rest of the order of preparing the dish.

This by-product can also be used in preparing snacks. For example, boil the stomachs, process them through a meat grinder, add delicate spices and sauce and spread the resulting mixture onto a fresh loaf.

You can stew chicken gizzards in a variety of sauces, not just sour cream. Mayonnaise or tomato paste is often used for this.

Chicken gizzards in sour cream is an excellent dish for lovers of chicken giblets. In my family, chicken gizzards were always prepared exclusively stewed with onions, but after trying this recipe with sour cream, this particular recipe became traditional for my family. Chicken stomachs are soft, tasty and very aromatic. The juice released when the gizzards are stewed is mixed with sour cream and forms a very tasty sauce.

Compound:

• Chicken gizzards – 800 g
• Sour cream – 200-250 g (any fat content)
• Onion – 1 pc.
• Flour – 1 tbsp. spoon
• Salt - to taste (about 1 teaspoon)
• Ground pepper - to taste
• Dried herbs - to taste, of your choice (I added parsley and dill)

Preparation:

The most time-consuming part in preparing this dish is preparing the ventricles for frying. Chicken stomachs must be thoroughly washed, cleaned of remaining films and cut into pieces. You can cut the stomachs at your discretion, as you like. However, to my taste, the gizzards should be cut into medium pieces, so that they are well saturated with the sauce and do not look like porridge in the finished dish.

Peel the onion and cut into small cubes. Heat a small amount of sunflower oil in a frying pan and add the onion. Fry the onion until translucent and golden brown for 10-15 minutes over low heat. Stir the onion periodically to prevent it from burning.

When the onions are ready, turn up the heat to maximum and place the gizzards in the frying pan. Fry the gizzards until they change color slightly; they should lighten a little.

Then reduce the heat to low, cover the pan with a lid and simmer the gizzards for 50 minutes. Juice will be released from the stomachs, in which they will be stewed.

After 50 minutes, add sour cream, salt, pepper and dry herbs to the stomachs. Before adding sour cream to the stomachs, be sure to mix it with ¾ cup of hot boiled water so that it does not curdle during cooking.

Mix everything thoroughly, cover with a lid and simmer for another 5 minutes. After 5 minutes, the chicken gizzards with sour cream are ready. Serve them hot with any side dish of your choice; rice or pasta are great.

Also, chicken stomachs stewed in sour cream can be used as a filling for pancakes or pies. For example, you will get an excellent pie if you place chicken stomachs in sour cream on shortbread dough and then sprinkle them with cheese. If you use ventricles as a filling, then add 1 tbsp. a spoonful of flour before adding sour cream to make the filling thicker. Experiment and share your experience.

Bon appetit!

Below you can watch a funny video:

Onions - 1 pc.

Sour cream - 100 ml.

Bay leaf - 2 pcs.

Ground black pepper - to taste.

Black allspice - 5-6 pcs.

Vegetable oil - 40 ml.

Cooking Instructions

Many people neglect chicken giblets, and completely in vain. For example, by stewing chicken gizzards in sour cream sauce with onions and carrots, you can get a tasty, inexpensive and light meat dish.

Wash the chicken gizzards thoroughly in cool water and remove excess yellowish films.

Place the giblets in a saucepan, add cold water and put on fire. When the water boils, remove the foam, add bay leaf and black allspice. Cook for 20-25 minutes over moderate heat.

Finely chop the onion head.

Cut the carrots into small cubes.

Pour 40 ml of vegetable oil into a frying pan, heat and fry the onions until transparent, 5 minutes, stirring.

Add carrots and continue frying over moderate heat for about 5-7 minutes.

Add boiled ventricles. Fry, stirring occasionally, for about 7-8 minutes.

Add 3 tablespoons of sour cream, salt, ground black pepper and seasonings to the meat (I used basil). Stir, pour in 50-70 ml of water, cover with a lid. Simmer for 15 minutes.

Ready chicken gizzards, serve with fried or boiled potatoes, sprinkled with fresh, finely chopped herbs.

Another photo of chicken gizzards stewed in sour cream.

www.iamcook.ru

Chicken navels recipe stewed in sour cream

Chicken stomachs, which belong to the category of offal, have no less value than chicken meat, because they contain all the same substances. They are rich in B vitamins, contain high-quality protein and fatty acids, including folic acid. But, often, many housewives, unlike chicken livers, do not pay attention to their navels.

The main reason for this is the duration of their preparation. To prepare many dishes, they are first boiled in salted water. Boiled chicken stomachs are a little dry, but if you stew them with vegetables, make gravy with them, use them to prepare pickle soup, red borscht - it’s a completely different matter. I cook often stewed chicken gizzards in sour cream. Try to cook them according to this recipe.

• Chicken stomachs (“navels”) – 300g
• Onion - 1 piece medium size
• Sour cream - 300g
• Vegetable oil (for frying)
• Dill (for decoration)

Stewed chicken gizzards in sour cream - recipe.

Inside chicken stomachs there may be sand, pebbles and other objects that chickens swallow to improve food digestion. Therefore, before you start cooking, chicken “navels” must be rinsed very thoroughly. In the store you can buy “navels” already cleaned, but you can also often find unpeeled ones, covered with a film.

If you purchased uncleaned ventricles, you must remove the yellow film.

Firstly, the film is inedible, and secondly, it adds bitterness to the dish. Removing the film is not very difficult, but it is much easier to do if you scald the stomachs with boiling water. After this procedure, the film comes off very easily. So, we clean all the “navels” from films and rinse them very thoroughly again.

Place the ventricles into pre-salted boiling water and cook for an hour.

The longer the “navels” are cooked, the more tender and soft they become. If the stomachs are “not young,” then the cooking time must be extended by another hour. Don’t rush to pour out the broth; after cooking, we will need it later. Cool the boiled ventricles a little and cut them into small pieces (one navel into three parts).

Then finely chop one medium-sized onion.

On a preheated frying pan greased with sunflower oil, place the chopped “navels” and onions.

Lightly fry until the onion turns golden brown.

The next step is to add sour cream and a little broth left after cooking the “navels”, add a pinch of salt.

Mix everything and fry for another 5 minutes.

Our chicken gizzards in sour cream ready. We decorate it with dill and serve it with a side dish.

www.fun4child.ru

Chicken navels in sour cream

Do you want to know how to make chicken navels in sour cream so that they turn out soft, juicy and very tasty? Then focus all your attention on this recipe, with detailed instructions and photos.

INGREDIENTS

• Navels 600-700 Grams
• Onion 1-2 pieces
• Carrots 1-2 pieces
• Sour cream 200 grams
• Tomato sauce 2 tbsp. spoons
• Broth 300 Milliliters
• Bay leaf 1 piece
• Allspice 2-3 pieces
• Salt 1 pinch
• Pepper 1 pinch
• Vegetable oil 1-2 tbsp. spoons

1. To get a truly tender dish, chicken navels must first be boiled. To begin with, of course, they should be washed and cleaned. Then put it in a saucepan and add water. After boiling, add a little salt to the water and cook over low heat for about 45-60 minutes.

2. The recipe for cooking chicken navels in sour cream moves on when the cooked offal has already cooled slightly (they can be doused with cold water and rinsed). The navels must be dried and cut into small pieces, about 3 parts.

3. Peel and cut the onion into half rings or cubes. You definitely can’t spoil such a dish with vegetables, so you can safely take two medium onions.

4. Wash, peel and grate the carrots. If desired, you can also use other vegetables - bell pepper, for example.

5. Pour a little oil into the frying pan and add the vegetables there. They must be fried over medium heat until soft. This process will take about 10 minutes.

6. Now you can add the navels to the vegetables and pour in about 200 milliliters of water or broth. Bring to a boil and reduce heat. Simmer for 10-15 minutes.

7. At the last stage, you can salt and pepper the dish to taste. Place sour cream and a little tomato sauce in the pan for color (can be replaced with 1 spoon of tomato paste). Add bay leaf, allspice and other seasonings as desired. Under a closed lid, simmer chicken navels in sour cream at home for about 20 minutes. Then you can taste the offal and, if necessary, leave it to simmer for another 15-20 minutes.

povar.ru

Chicken navels in sour cream

Prepare the necessary ingredients

If you follow the recipe exactly, you can end up with a dish that tastes no different from meat stew. The acids in sour cream change the texture of the chicken so much and make the hard, crispy gizzards much softer. But there is no need to get ahead of yourself. First we prepare all the necessary ingredients, these are:

Ingredients

• 600 g chicken navels
• 2-3 sprigs of dill and parsley (from each)
• 1 PC. Luke
• 300 g sour cream
• 50 g hard cheese
• 1 clove of garlic
• pepper and salt

This amount of ingredients will be sufficient to make 4 generous servings of the dish. Most of the ingredients should be present in every housewife's home. If something is missing, run to the store and come back to study the step-by-step implementation of the recipe.

Step by step preparing chicken navels

Delicious chicken gizzards are prepared as follows:

1. First of all, all small navels must be thoroughly rinsed under the tap and cleared of film. If this is not done, they will taste bitter when ready-made. It is much easier to remove the top film after washing if you first place the stomachs in boiling water for 3–5 minutes.
2. Each navel is cut horizontally along its length into 2 pieces (cut with a knife only once). The large pieces left look more like meat.
3. The frying pan is poured with sunflower oil and placed on low heat. When the oil is well heated, all the navels are thrown into the frying pan. Here they will simmer for about 15 minutes, stirring the navels from time to time so that they do not burn and fry evenly.
4. While the main ingredient is frying, cut the onion into a quarter of a ring, after about 5 minutes. After the gizzards start frying, add them to the frying pan. Immediately salt and pepper it all.
5. The onion is softened, and we begin to chop all the other ingredients. Finely chop the greens and garlic, grate the cheese on a fine grater.
6. 15 minutes should have passed here already. time after the start of frying the navels. We taste them, it should already be tasty, but the chicken has apparently already become softer. If this is the case, add all the crushed ingredients to the frying pan and pour sour cream over them.
7. Now the dish needs to be stirred all the time and simmered over low heat until the sour cream begins to boil, which will take another 10–12 minutes.

After this time, the chicken navels in sour cream are ready. Anything will suit our delicacy as a side dish, be it potato fillet, rice, buckwheat or a stew of stewed vegetables. Although eating our stomachs with sourness is no less tasty, simply eating them with bread. An important point: when purchasing navels, make sure that their sales period does not exceed 2 days. Fresh ventricles are always monochromatic, without admixtures of uncharacteristic colors or mucus. Before purchasing, it is better to look at photos of the “correct” stomachs, so as not to endanger your family.