Traditionally, chicken giblets include hearts, stomachs and livers. In the culinary arts of different countries, there are recipes for dishes made from these offal. Often, these dishes are superior in nutritional and taste properties to chicken dishes.
It is necessary
- For chicken giblets rolls:
- - 500 g of giblets (hearts and stomachs);
- - 500 g chicken fillet;
- - 2 heads of onions;
- - 250 g sour cream;
- - salt;
- - ground black pepper.
- For chicken liver with apples:
- - 800 g of chicken liver;
- - 2 apples;
- - 2 onions;
- - 3-4 cloves of garlic;
- - 200-250 ml of dark beer;
- - butter;
- - 2 tbsp. l. granular mustard;
- - thyme;
- - salt;
- - pepper.
- For chicken stomachs in Georgian:
- - 500 g of chicken offal;
- - 80 g of butter;
- - 2 heads of onions;
- - parsley;
- - salt.
- For the garlic sauce:
- - 200 g sour cream or heavy cream;
- - 1 head of garlic;
- - ground black pepper;
- - salt.
Instructions
Step 1
Chicken rolls with offal
Peel chicken offal from films, rinse and boil in salted water. Then cool and chop finely with a knife along with peeled onions. Stew the resulting mass in chicken fat or butter. Wash the chicken fillet, dry it and beat it with a wooden mallet into thin plates. Season with salt and pepper. Place a tablespoon of cooked chicken giblet and onion filling on each fillet and roll into rolls. Place them in a fireproof dish or on a baking sheet, fill with sour cream and bake in an oven preheated to 180 ° C for 20 minutes. Serve ready-made chicken rolls with herbs and lettuce.
Step 2
Chicken liver with apples
Rinse chicken livers, dry and cut into small pieces. Then fry in butter for 7 minutes over low heat. Season with salt and pepper and add thyme. Wash the apples and cut into cubes, and the peeled onions into thin half rings. Chop the cloves of garlic with a knife or pass through a press. Then fry the prepared ingredients in butter until browning: onion, garlic and apples. Then combine them with the liver, put in an ovenproof baking dish, cover with dark beer mixed with mustard, and place in the oven. Bake for 7-10 minutes. Then leave for another 10 minutes in the turned off oven.
Step 3
Chicken stomachs in Georgian
Cut the chicken stomachs lengthwise, remove the contents with a film and wash very thoroughly. Then fill with cold water and boil. Throw the prepared stomachs in a colander and rinse with cold water. Sort and cut into thin slices. Fry the stomachs prepared in this way in vegetable oil along with finely chopped onions. Before serving, season the dish with garlic sauce and sprinkle with chopped parsley.
Step 4
Garlic Sause
Peel the garlic, put it in boiling water and cook over high heat for 30-45 minutes. Then remove the garlic from the water, pat dry and transfer to a bowl. Add sour cream or heavy cream, salt and ground pepper. Boil the mixture over high heat for 10 minutes, then beat with a mixer.
