Pumpkin recipes are always tasty and simple. This vegetable goes well with meat, chicken and offal. From time immemorial, pumpkin and chicken giblets have been in the kitchen of even the poorest; it is not for nothing that simple peasant cuisine presents us with the most delicious and popular recipes.
Stewed chicken gizzards with pumpkin is a nourishing dish rich in high-grade animal protein, folic acid, zinc, polyunsaturated fatty acids. The dish is well digested, suitable for both adults and children. Babies are suspicious of an unknown food, so I advise you to chop the navels finely if the dish is intended for the whole family.
Once I met my seven-year-old neighbor in the meat department of our grocery store, he bought “chicken organisms”. With a businesslike look, the baby said that they were very tasty. He likes it when mom prepares “organisms”, and she even entrusts him with such purchases!
- Cooking time: 1 hour 30 minutes
- Servings: 4
Ingredients for Pumpkin Stewed Chicken Gizzards
- 800 g chicken gizzards;
- 200 g carrots;
- 600 g pumpkin;
- a bunch of dill;
- 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 gizzards with pumpkin
We cut chicken stomachs into small parts, remove everything that is superfluous, although nowadays carefully processed semi-finished products that do not require additional cleaning go on sale.
So, the processed and chopped ventricles with my cold water, we recline on a colander, then, when the water drains, we dry out on paper towels.
Pour the sunflower oil in the brazier, add butter, put the ventricles, throw the chopped garlic cloves, finely chopped bunch of fennel.
Then add onion sliced in half rings and a carrot grated on a large grater. Put 2-3 bay leaves, pour ground black pepper.
Close the roaster lid, simmer on low heat for about an hour, until the meat is soft.
Cut the pumpkin in half, with a tablespoon scrape the loose seed bag with seeds from the inner walls. Cut off the peel from the pumpkin, cut the flesh into small cubes. Add the chopped pumpkin in the roaster, pour salt to taste, cook under the lid for another 25-30 minutes.
5 minutes before readiness, remove the lid, throw a bunch of finely chopped parsley, mix.
Stewed chicken stomachs with pumpkin are served hot, to taste we pour sour cream. Enjoy your meal!
By the way, sour cream in a stew can be added 10 minutes before readiness, and to make the sauce thick, it is mixed with a tablespoon of wheat flour.
Unlike frozen, chilled chicken stomachs are considered the most useful, they have a dense muscular structure, a specific, but very good taste. Pay attention to the date indicated on the package of chilled offal, their shelf life is not more than 2 days!
You should also be aware that chicken stomachs are sold purified and untreated, with the latter cut off the fat, remove sand and pebbles, cut off the film, wash thoroughly with running water.
