Chicken gizzards are rarely used in cooking, although they are very useful and tasty dishes are obtained with them. I propose an interesting, but not very common recipe - baked chicken stomachs in the oven.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chicken ventricles are inexpensive and healthy. But many housewives give up and exclude them from the home menu, considering them too tough and tasteless. However, they make very tasty dishes, you just need to know how to cook them correctly. And this is not difficult at all and special culinary skills are not required. The task is to make them soft, delicate and aromatic, while not losing their taste and nutritional properties. To do this, they can be boiled, however, with this method of preparation, some of the useful vitamins will be boiled out of them. Therefore, I propose to bake the product. But to make it more tender, first twist into minced meat.
In addition, chicken stomachs still have a low calorie content and contain a minimum amount of fat, for example, in comparison with the heart. In addition, the by-product is full of useful minerals and vitamins. Therefore, dishes prepared from it are suitable for dietary nutrition in the direction of weight loss. It is also worth noting that the muscle tissue of the ventricles contains phosphorus, iron, zinc and potassium, and is rich in complete animal protein. Offal dishes can be a great source of vitamin E, group B, and folate.
- Caloric content per 100 g - 114 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Chicken stomachs - 500 g
- Onions - 1 pc.
- Garlic - 2-3 cloves
- Eggs - 2 pcs.
- Pork lard - 50 g
- Ground nutmeg - 1 tsp
- Ginger powder - 0.5 tsp
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
Cooking baked chicken stomachs
1. Wash the chicken stomachs. If there is grease, remove it. Peel and rinse onions with garlic.
2. Install a meat grinder with a medium or fine wire rack and pass the offal through it.
3. Next, twist the lard and onion. If you want a more delicate texture, you can twist the products through a meat grinder again. In addition, if you watch your weight, then exclude lard from the recipe.
4. Add chicken yolks to the minced meat, pass the garlic through a press, season with salt and pepper, add nutmeg and ginger powder. If you wish, you can add any spices and spices.
5. Stir the minced meat well.
6. Pour the whites into a clean and dry dish and beat them with a mixer until they become tight, stable white foam.
7. Add the beaten egg whites to the minced meat.
8. Stir the minced meat well. But do this carefully so that the squirrels do not lose their splendor.
9. You can bake the dish in any form. For example, place in a baking dish, portioned muffins, or shape into a sausage. You decide. I preferred to wrap them in food parchment, in the form of a sausage. Send the product to bake in a heated oven up to 200 degrees for 30-40 minutes.
10. Remove cooked chicken gizzards from broiler and serve. They can be served both warm and chilled. They are used as a sandwich, laid out on a slice of bread, with boiled potatoes or spaghetti, or just with a vegetable salad.
See also the video recipe on how to cook baked chicken stomachs.
