Chicken gizzards and hearts stew
The first time I made a creamy dish with chicken gizzards and hearts, I started from a clear need: I wanted something light without sacrificing flavor. I used what was in the fridge - a few gizzards, hearts, some soup vegetables, and a bit of sour cream. No pretensions, but with patience while cooking. I realized that this technique of using the broth and integrating everything makes the food so refined, even if the ingredients are simple. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 40-45 minutes (20 for boiling and the rest for finishing) Servings: 4 Difficulty: easy to medium Recipe type: lunch or dinner Ingredients chicken gizzards and hearts - 500 g iodized salt freshly ground pepper bay leaf - 1 piece allspice - 1 berry yellow onion - 1 piece carrots - 2 pieces celery - 50 g parsnip - ½ piece root parsley - 1 piece kohlrabi (preferably purple) - approx. 50 g white wheat flour - 2-3 tablespoons sour cream - 3 tablespoons coarsely ground colored pepper Preparation Method 1. I clean and wash all the vegetables under cold running water: onion, carrot, celery, parsnip, root parsley, and kohlrabi. I cut them just enough to fit in the pot, without insisting on shape. 2. I wash the gizzards and hearts well and put them in the pot with the vegetables. 3. I add cold water to cover everything, a little salt, a bay leaf, and the allspice berry. I bring them to a boil over medium heat, partially covered. 4. I let them boil for about 20 minutes. From time to time, I skim the foam off the top. I don’t insist because everything will be strained later. 5. After boiling, I take the gizzards and hearts out onto a plate. The broth is NOT thrown away; it is kept because it will be the base of the sauce. 6. The vegetables can be kept for another recipe or removed, depending on preference. 7. I chop the gizzards and hearts finely. I use a food processor when I want a more homogeneous result, but it can also be done with a knife. 8. I put the chopped offal back to boil, but this time only in a little strained broth, just enough to cover them lightly. I let it simmer for a few minutes, just enough for the flavors to combine. 9. Separately, I mix the flour with a little strained broth until there are no lumps. I don’t add all the flour at once so I can adjust the texture. 10. I pour the flour mixture over the offal boiling in the broth. I stir continuously to prevent it from sticking or thickening too quickly. 11. I gradually add the sour cream. I mix slowly, without rushing, to prevent it from curdling. 12. I let the dish simmer on low heat, stirring often, for another 10 minutes. I taste for salt and pepper. If needed, I add a little more broth. 13. Finally, I sprinkle coarsely ground colored pepper, just enough to give a slightly spicy note and a different appearance. 14. It is served hot, usually with polenta. Why I make this recipe often I like it because it is a light dish and can be easily adapted. It doesn’t sit heavily on the stomach. The fact that I use the broth adds extra flavor, and I don’t need many fats. The ingredients are accessible, and I don’t spend much time in the kitchen. Tips and Variations Tips It’s worth straining the broth twice if you want a very fine sauce. Use sour cream with at least 20% fat to prevent curdling easily. If the sauce thickens too much, gradually add warm broth. When chopping the gizzards and hearts with the food processor, don’t turn them into paste; stop when they are just finely chopped. Replacements The kohlrabi can be omitted if you don’t have it, but it adds a fresh note. If you can’t find root parsley, just use parsnip or a little more carrot. Sour cream can be replaced with full-fat yogurt, but the texture and taste will be slightly different. Variations You can use only gizzards or only hearts if you don’t have both. A little greenery can be added at the end, but it’s not mandatory. Instead of polenta, it can be served with fresh bread. Serving Ideas The simplest way is with warm polenta. It also goes well with a slice of dark bread. For those who prefer, an extra drizzle of sour cream can be added when serving. Frequently Asked Questions 1. Can I use only gizzards or only hearts? Yes. Either one works separately; the final texture will be slightly different, but the overall taste remains the same. 2. If I don’t have a food processor, can I chop by hand? Sure. The food processor is not mandatory; it just takes a little longer, and the result will be more rustic. 3. What do I do with the leftover vegetables after boiling? You can use them in a soup, mash them, or add them to another dish. For this creamy dish, they only add flavor to the broth. 4. Can the dish be thickened without flour? Not with the same result. Flour helps achieve the typical texture. If you want it without flour, the sauce will be much thinner. 5. Can I use cooking sour cream? Yes, but it’s preferable to use richer sour cream; cooking sour cream can curdle more easily and doesn’t have the same taste. Nutritional Values (estimated) One serving has approximately 300-350 kcal, depending on the sour cream used. Proteins: 22-25 g Fats: 15-18 g Carbohydrates: 15-18 g The sauce with sour cream slightly increases the calories, but the protein-fat ratio is balanced. These are just estimates; the exact values depend on how much sour cream or flour you use. Storage and Reheating The dish can be stored in the refrigerator in a closed container for up to 2 days. When reheating, it’s best to bring it slowly to temperature over low heat, stirring often. If it becomes too thick, add a tablespoon or two of broth or milk. After the second day, the texture is not as pleasant. Freezing is not recommended, as the sour cream sauce may separate.
Preparation
Onions and vegetables are cleaned, washed under cold running water, and boiled with chicken giblets over medium heat for about 20 minutes, partially covered, in cold, slightly salted water, seasoned with bay leaf and allspice. Then strain, keeping the broth. The giblets are finely chopped; I used a food processor, then put them back to boil over medium heat in a little of the broth obtained from boiling the giblets. To make the sauce, the flour is mixed with the strained broth obtained from boiling the giblets and vegetables, then added to the mixture above, along with sour cream, and seasoned with salt and pepper, continuously mixing for about 10 minutes to avoid lumps. The dish is served hot with polenta! Enjoy your meal! P.S. I don't have intermediate pictures, but you have to believe me that I made the dish.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
