Cook chicken offal for half an hour over medium heat, covered.
How to cook giblets
Take chicken liver, hearts, chicken stomachs. Mostly chicken offal is sold in markets and farms; in stores, you can often buy hearts, navels and livers in separate trays.
Cut the hearts and giblets in half lengthwise, cut out blood vessels, fat and clots; cut the liver into 2-3 parts.
Rinse the giblets and put in a saucepan, add water for cooking.
After boiling, if the giblets are boiled into broth, strain it and bring to a boil again. For a clear and light broth, you can drain the first broth.
Reduce heat, add salt and spices, and cook chicken offal for 30 minutes.
Cook in a slow cooker
Products
Chicken giblets – half a kilo
Onions – 1 thing
Garlic – 1 prong
Lemon – half a lemon
Zira – on the tip of a knife
Cilantro – on the tip of a knife
Hmeli-suneli-on the tip of a knife
Greens – to taste
Salt and pepper to taste
How to cook offal in a slow cooker
Chicken offal (hearts, ventricles, liver), peel, wash and chop finely.
Peel the garlic and pass through a garlic press. Peel the onion and cut into half rings. Put chicken giblets, onions, garlic, cumin, cilantro, suneli hops, salt, pepper on the bottom of the multicooker, squeeze out lemon juice. Mix well. Put on the “Quenching” mode and simmer for 1 hour, stirring every 10 minutes.
Chicken Giblets Soup
Products
Chicken thigh – 1 piece
Chicken hearts – 100 grams
Chicken stomachs – 100 grams
Chicken liver – 100 grams
Carrots – 1 piece
Bow – 1 head
Potatoes – 3 pieces
Noodles – 3 tablespoons
Salt and pepper to taste
How to make chicken giblets soup
Clean the stomachs and hearts and wash well. Place the chicken thigh, stomachs and hearts in a 4 liter saucepan with 3 liters of water. Bring to a boil, cook, skimming off the foam with a slotted spoon, 30-40 minutes. Take out the chicken, separate the bones from the thigh, chop the meat. Cut the stomachs and hearts into small pieces. Cook the chicken liver separately, cool and cut into slices. Then put the chicken offal and meat in the chicken broth.
Wash the potatoes, peel and cut into cubes with a side of 1,5 centimeters, add to the broth. Peel and chop the onion; peel, wash and rub the carrots on a coarse grater. Fry the onions in vegetable oil for 5 minutes over medium heat without a lid, then add the carrots and fry, stirring occasionally, for another 10 minutes. Put the carrot and onion frying in the soup, then add the noodles, salt and pepper. Cook the giblets soup for another 5 minutes.