Table of contents:
- Ingredients for Stewed Chicken Gizzards with Pumpkin
- Method of cooking stewed chicken stomachs with pumpkin
Video: Stewed Chicken Stomachs With Pumpkin. Step-by-step Recipe With Photo
2023 Author: Ava Durham | [email protected]. Last modified: 2023-11-27 07:13
Pumpkin recipes are always delicious and simple. This vegetable goes well with meat, chicken and offal. Since time immemorial, pumpkin and chicken giblets have been in the kitchen of even the poorest, it's not for nothing that it is a simple peasant cuisine that endows us with the most delicious and popular recipes.
Stewed chicken stomachs with pumpkin is a hearty dish rich in complete animal protein, folic acid, zinc, and polyunsaturated fatty acids. The dish is well digestible, suitable for both adults and children. Toddlers are suspicious of unknown food, so I advise you to cut navels finely if the dish is intended for the whole family.
Once I met my seven-year-old neighbor in the meat section of our grocery store, he was buying "chicken organisms". With a businesslike air, the kid said that they were very tasty. He likes it when his mom prepares "organisms", and she will even entrust him with such purchases!
- Cooking time: 1 hour 30 minutes
- Servings: 4
Ingredients for Stewed Chicken Gizzards with Pumpkin
- 800 g of chicken stomachs;
- 200 g carrots;
- 600 g pumpkin;
- a bunch of dill;
- a bunch of parsley;
- 60 g onions;
- 4 cloves of garlic;
- 2-3 bay leaves;
- 50 g butter;
- 30 ml of sunflower oil;
- salt pepper.
Method of cooking stewed chicken stomachs with pumpkin
We cut chicken stomachs into small parts, remove all unnecessary, although nowadays, carefully processed semi-finished products that do not require additional cleaning are on sale.
So, the processed and chopped ventricles are washed with cold water, put in a colander, then, when the water drains, we dry them on paper towels.
Pour sunflower oil into the brazier, add butter, put the ventricles, throw chopped garlic cloves, a finely chopped bunch of dill.
Then add onions cut into half rings and carrots grated on a coarse grater into the brazier. Put 2-3 bay leaves, add ground black pepper.
We close the brazier with a lid, simmer over low heat for about an hour, until the meat becomes soft.
Cut the pumpkin in half, use a tablespoon to scrape a loose seed bag with seeds from the inner walls. Cut off the peel from the pumpkin, cut the pulp into small cubes.
Add the chopped pumpkin to the brazier, add salt to taste, cook under the lid for another 25-30 minutes.
5 minutes before cooking, remove the lid, throw in a bunch of finely chopped parsley, mix.
Serve stewed chicken stomachs with pumpkin hot, pour sour cream to taste. Bon Appetit!
By the way, you can add sour cream to the stew 10 minutes before cooking, and to make the sauce thick, mix it with a tablespoon of wheat flour.
Unlike frozen, chilled chicken stomachs are considered the most useful, they have a dense muscle structure, a specific, but very good taste. Please pay attention to the date indicated on the packaging of chilled offal, their shelf life is no more than 2 days!
You should also know that chicken stomachs are sold cleaned and unpeeled, from the latter we cut off fat, remove sand and stones, cut off the films, rinse thoroughly with running water.
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