Chicken gizzards in clay pots
Description
I never really liked chicken gizzards before—I always preferred hearts and liver. My husband never ate them at all, considering them something like "variety meat." But after I cooked chicken gizzards for the first time using this recipe, he changed his mind—hopefully for good. This dish is truly something you'd be proud to serve at the table, especially if it's in the Russian style—with pickled cucumbers, sauerkraut, fermented apples, and, well, you know what else ;) Chicken gizzards baked in pots (especially with fragrant fluffy buckwheat!) will fit this menu perfectly.
Instructions
- 1
Step 1
Wash the gizzards thoroughly and cut into small pieces.
- 2
Step 2
Cut the carrots into large strips.
- 3
Step 3
Onion - in half-rings.
- 4
Step 4
Heat a pan with vegetable oil and sauté the onion until golden brown.
- 5
Step 5
Place the gizzards (salted and peppered), carrots, and fried onions into the pots. Add one tablespoon of butter and a couple of tablespoons of sour cream to each pot, then place in a preheated oven at 180°C for about 40-45 minutes.
- 6
Step 6
Rinse the buckwheat.
- 7
Step 7
Wash the greens, dry and chop.
- 8
Step 8
Remove the baking tray with the pots from the oven. Add buckwheat, salt, pepper, herbs, another tablespoon of butter, and 1 cup of water to each pot, then return to the oven for another 40–45 minutes.
- 9
Step 9
Serve the dish hot with sour cream-garlic sauce.