Chicken gizzards in sour cream
Description
The recipe won't take much time. Cooking chicken gizzards in sour cream may take from 1.5 to 2.5 hours, depending on the quality of the offal. If desired, you can also add carrots, tomatoes or tomato sauce, sweet pepper to the dish—this will add extra flavor notes to the sauce and gizzards. Serve hot.
Instructions
- 1
Step 1
1. Like any classic recipe for chicken gizzards in sour cream, this version begins with thoroughly cleaning and washing the offal.
- 2
Step 2
2. Place the gizzards in a saucepan and cover with water. Bring to a boil, add a little salt to the water, and skim off the foam. Depending on the quality of the gizzards, simmer over low heat for about 40–50 minutes, periodically skimming off the foam.
- 3
Step 3
3. Drain the water from the boiled stomachs and let them cool slightly.
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Step 4
4. While the stomachs are cooling, peel and chop the onion into small cubes or thin half-rings.
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Step 5
5. Pour a little vegetable oil into a frying pan and heat. Add the onion and sauté lightly until translucent. Do not cook until golden.
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Step 6
6. The gizzards need to be cut into small strips.
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Step 7
7. Add the gizzards to the onion and pour in boiling water. The amount of liquid depends on how tender the gizzards are. Season with salt and pepper to taste. Simmer over medium heat until the liquid has completely evaporated.
- 8
Step 8
8. When the liquid has almost evaporated, add the sour cream. Simmer the chicken gizzards in sour cream at home for about 5 minutes, then the dish is ready to serve. You can prepare any side dish you prefer.