Georgian chicken gizzards recipe. Dishes from poultry by-products (continued)

A lot has been said about the benefits of seafood, and there is no point in repeating it. Today the hero of this culinary article will be squid, from which you can prepare many delicious salads. When preparing squid, you should remember that their delicate meat is easy to overcook, after which it becomes tough. Squids are cooked by immersing them in boiling salted water for no more than 3 minutes, this is enough for them to be ready. You can cook the sea creature with any products, but it is better with those that highlight its delicate taste: rice, apples, beets, sweet peppers. So, we present to your attention a collection of delicious and simple squid salad recipes for the New Year 2019, any of which will decorate your festive table on New Year's Eve and bring a lot of pleasure to your family and friends.

Salad “Classic”

A hearty squid salad with corn and rice is easy to prepare at home. Take into account our recipe with a visual photo and you will get something so delicious that you will surely be amazed.

Products:

squid - 400 g;
rice - 100 g;
canned corn - 200 g;
two medium cucumbers;
hard cheese - 100 g;
a bunch of parsley and some green onions.

Preparation:

The squid is cleaned and boiled until tender or kept in boiling water.
The cereal is washed and boiled.
The cucumbers are finely chopped and the cheese is grated on a coarse grater.
Ready-made seafood is cut into strips, rice, corn, cucumber and cheese are added.
The salad is salted, mixed with herbs and dressed with mayonnaise.

The salad is laid out in a wide dish. If desired, you can decorate it: leave some chopped squid and corn kernels. Daisies are laid out from them: corn - the center, squid - the petals. Video instructions or photos will help you prepare salads.

Salad with squid and crab sticks

If you don’t know what squid salad to make for New Year 2019, then check out our simple and tasty recipe with photos that will help you find exactly what you need on New Year’s Eve. You don't need anything fancy to make this salad.

Ingredients:

Squids - 3 - 4 pcs.;
Egg - 3 pcs.;
Cucumber - 1 pc.;
Canned corn - 1 can;
Crab sticks - 6 pcs.;
Sweet pepper - 1/2 pcs.;
Mayonnaise - 200 gr.;
Hard cheese - 100 gr.;
Salt and ground black pepper - to taste.

Preparation:

Wash the squid and boil in salted boiling water for 3 minutes. Then take it out, cool and cut into small pieces.
Finely chop the boiled eggs.
Also chop cucumber, sweet pepper and crab sticks.
Grate hard cheese on a fine grater.
Place all ingredients on separate plates and mix with mayonnaise, because the salad will be flaky.
Place the following ingredients in layers in a deep salad bowl: squid, cucumber, eggs, corn, crab sticks, sweet peppers and hard cheese. Garnish everything with parsley or dill at your discretion.

Squid salad with Chinese cabbage

Squid salad with Chinese cabbage will add variety to your holiday menu and, thereby, will delight all the guests gathered at your table on New Year's Eve 2019.

Ingredients:

Squids - 5 pcs.;
Chinese cabbage - 1/3 head;
Eggs - 4 pcs.;
Sweet and sour apple - 1 pc.;
Lemon - 1/2;
Orange - 1/2;
Canned green peas - 1/2 can;
mayonnaise - 100 gr.;
Tabasco sauce - 6 - 8 drops;
Pepper mixture - 1/3 tsp;
Parsley;
Bay leaf, mustard seeds.

Preparation:

Wash the squid and boil in boiling salted water for 3 minutes.
Cut the boiled squid into thin strips and add finely chopped boiled eggs, chopped Chinese cabbage and an apple into strips. Add chopped parsley and sprinkle everything with lemon juice.
Salad dressing: mix mayonnaise with orange juice and Tabasco sauce, add a mixture of peppers and mix everything thoroughly.
Mix the cabbage and squid carefully with your hands so as not to damage the cabbage leaves, add eggs, apple, green peas and herbs, pour in the dressing and mix. A delicious squid salad with Chinese cabbage is ready and served immediately!

Squid salad with mushrooms

Ingredients:

Squids - 2 pcs.;
Eggs - 2 pcs.;
Mushrooms (champignons or others) - 200 gr.;
Pickled cucumbers - 2 - 3 pcs;
Onion - 1 pc.;
Butter - 1 tbsp. l.;
Garlic - 1 clove;
Ground black pepper - a pinch;
Salt - to taste;
Mayonnaise - to taste;
Lettuce for decoration - 3 - 4 leaves.

Preparation:

We wash the squids and throw them into salted boiling water and cook for no more than 3 minutes, otherwise they will become tough.
We catch the cooked squid from boiling water and cool.
We clean the cooled squids from films and internal plates, cut them into half rings or whatever you like.
Cut boiled eggs into slices.
We also cut the pickled cucumbers into thin strips.
Combine the ingredients: squid, eggs, cucumbers.
Wash champignons or other mushrooms, cut into thin slices and fry with finely chopped onions in butter, salt and season with black pepper.
Place the cooled mushrooms on top of the already chopped ingredients and mix.
We pass the garlic through a garlic press and mix it with mayonnaise, after which we season our salad with it.
We take a large dish and place lettuce leaves on it, and in the center - a squid salad with mushrooms. Ready!

On a festive table, a salad of squid with mushrooms will look great, but it won’t last long, since many of us adore it, because squid is a very tasty, nutritious and dietary product, it is both healthy and indispensable in a healthy diet, and especially for New Year 2019.

Salad "Light"

Festive gatherings at the table - a large abundance of various delicious dishes, often high in calories. Those who are on a diet should not deviate from proper nutrition. You can diversify the menu by preparing a light squid and pumpkin salad.

Ingredients:

squid - 200 g;
three green apples;
pumpkin - 300 g;
liquid honey - 3 tablespoons;
natural yogurt or without additives - 120 ml;
two cucumbers;
walnut - 50 g;
lemon juice and salt.

How to prepare the salad:

Pumpkin and squid are cleaned and cut into strips. The seafood is poured with boiling water for 10 minutes, the pumpkin for half an hour.
The apples are peeled and cut into strips along with the cucumber, sprinkled with lemon juice.
Walnuts are finely chopped.
Use a mixer to mix honey, lemon juice, yogurt and nuts.
In a deep salad bowl, mix all the products and season with sauce, leave for an hour.

In this salad you can feel the delicate taste of squid, the sourness of apples and the sweetness of pumpkin.

Salad "Cheese basket"

Ready-made squid salads for the New Year 2019 can be served in various containers: cups, salad bowls, bowls. Interesting ideas for serving dishes - edible cheese baskets.

Products:

squid - 400 g;
three cucumbers;
two eggs;
hard cheese - 300 g;
salt, mayonnaise.

Preparation:

Making an original salad at home is easy. First, the cheese baskets are prepared: the product is grated on a coarse grater and generously laid out on a flat plate greased with butter and cream. The cheese melts in the microwave for 20 seconds, full power.
The cheese cools for a minute and is placed on an inverted glass. Use your hands to give it the desired shape - a basket - and put it in the refrigerator until it hardens completely.
While the mold hardens, the squid is cleaned, boiled and cut into strips. Boiled eggs and cucumber are grated on a coarse grater. The products are mixed, salt and mayonnaise are added.

Before serving, the cheese is removed from the glass, and the baskets are filled with salad and decorated with herbs.

The beets successfully highlight the taste of the squid, giving it a little sweetness.

Ingredients:

squid - 300 g;
two medium beets;
hard cheese - 100 g;
sour cream, salt, garlic for dressing.

Preparation:

To prepare the salad, squid and beets are boiled. The seafood is cut into strips and mixed with cheese and vegetables, grated on a coarse grater. The salad is dressed with sour cream mixed with garlic and salt. When serving, the dish is decorated with herbs.

On the eve of the New Year, every housewife will be able to find a recipe that suits her in this selection and please her loved ones with a delicious seafood dish. Previously, they were a hard-to-find delicacy and few could afford them, but nowadays they are sold in almost every store.

From a culinary point of view, shellfish harmonize well with almost all ingredients, be it vegetables or cereals, or other seafood. At the same time, it acquires a delicate, incomparable flavor that can please even gourmet gourmets.

Regardless of whether you are looking for a dish for the holiday table or just want to cook something extraordinary, here you will find many options to satisfy your search and enjoy seafood cuisine to the fullest.

Recipe for salad with squid, mushrooms and fried onions

This dish has a subtle, delicate taste and would be appropriate for a holiday feast, or simply when you want to try something tasty.

Ingredients:

Two bulbs
Eggs 5 units.
One carrot
Butter 150 grams
Squid 350 grams
Butter 300 grams
Pepper
Mayonnaise 50 grams

Preparation:

We cut the washed and peeled mushrooms from the slippery film and put them on the fire. Throw the butter into a pan of water and cook for 10 minutes, then replace it with clean water and cook for another 10 minutes.

We clean seafood, you can learn how to do this from the video:

How to clean a whole squid. Product cutting

remove the thin film: inner and outer - this will affect the softness of the tenderness of the meat and cut into small strips

Place the saucepan on the stove, add some salt, wait for it to boil, throw in the processed meat, wait for it to boil again, and remove from heat.

Chop the washed and peeled onion, place it in a frying pan and fry in oil until golden brown. Add the pre-processed meat and fry for another couple of minutes.

Place the processed ingredients in a container, add salt and pepper, add mushrooms and pour mayonnaise, mix thoroughly and the dish is ready.

How to make squid and egg salad

The dish is not complicated in composition and culinary work and can serve as a regular guest at your table on weekdays if you want something tasty and extraordinary or just seafood.

Ingredients:

Squid 350 grams
Champignons 200 grams
Two tomatoes
3 eggs
Pepper
Cheese 150 grams
Mustard about 1 tbsp
Olive oil two tbsp. l.

Preparation:

The washed and cleaned seafood (the cleaning process is described in detail in the first recipe above) is cut into thin strips.

Fry washed and chopped mushrooms in oil until they soften and turn yellow, remove from heat, do not overcook.

Chop the boiled eggs into squares.

Chop the greens thoroughly.

In a bowl, mix mustard and butter.

Mix the processed ingredients in one bowl and pour over the mustard sauce, the food can be served, bon appetit!

A simple salad with mushrooms and squid according to a very tasty recipe

The secret of another simple and hassle-free dish for weekdays and holidays; it will add variety to your menu and delight you with a delicious combination of seafood, mushrooms and lemon.

Squid 350 gr (3 pieces)

Mushrooms are fresh. 200 gr.

Lemon juice 1/2 tsp.

Pickled cucumbers. two pieces

2 eggs

Mayonnaise 60g.

After washing and peeling (video on cleaning clams in the first recipe, above), throw the clams into salted boiling water, bring to a boil again, and remove from heat.

Cut the washed mushrooms into pieces and chop the onion for frying.

Place the chopped onion in a frying pan and fry until golden brown, add the chopped mushrooms and also give them a golden color while adding some salt, wait until they cool down.

chop the peeled eggs,

We also cut two cucumbers into small squares.

Place the processed ingredients into a serving bowl, pour over lemon juice, season with mayonnaise, stir, the dish is ready to eat, bon appetit!

Delicious salad with squid, egg and cucumber

The highlight is the pickles, which contrast well with the shellfish meat. The dish will decorate any table, delight and surprise guests with its original taste, while bringing a minimum of trouble to the hostess.

Pickled cucumbers 2 pcs.
Squids3 pcs.
Eggs 3 pcs.
One onion
Mayonnaise 3 tbsp. spoons

Preparation:

Under-frozen seafood o

remove the film: dip the seafood in boiling water for 30-40 seconds, when the film begins to peel off, transfer it under ice pressure and remove the remaining film. Carefully remove all the film - the outer one and the one inside, so that the meat becomes soft and tender.

Place the saucepan on the fire, add salt and bring to a boil, throw in the shellfish, and after boiling again, remove. Wait until it cools down and cut into rings.

If you throw the squid not into salted water, but salt it later, it will not take the required amount of salt due to its structure

Boiled eggs, peel and grate.

Cut the onion into small squares, then throw it into boiling water, and then into cold water - this will remove the bitterness.

Pickled cucumbers are also cut into small squares.

Place the processed ingredients into a serving bowl, season with mayonnaise, and mix.

The appetizer is salted to your taste and after that it is ready to eat, bon appetit!

The most delicious salad with squid, cucumber, egg and onion

This creative shellfish appetizer combines corn, olive oil and lemon. It is also distinguished by the absence of mayonnaise in the dressing, which is a definite plus for all those who are losing weight and simply lovers of healthy food.

Pickled cucumber 2 pcs.
One onion
Squid4 pcs.
Canned corn 150 gr
Eggs 5 pcs.
Olive oil 2 tbsp.
Black pepper.
Lemon juice 1/2 tsp

Preparation:

Boil the peeled (erase the first recipe, above) clam: bring salted water to a boil and throw the clam meat into it, bring to a boil again, remove.

Place pickled cucumbers cut into squares in a serving bowl.

Boiled seafood is cut into rings and placed with cucumbers.

The washed and peeled onion is cut into squares and added to our mass.

Boiled eggs go through the same procedure as onions.

After draining the liquid, we send the corn to a common pile.

Pour butter, lemon juice, pepper and salt into a separate bowl, pour in the processed ingredients and stir thoroughly.

The dish is ready to be served.

How to make the most delicious squid salad with green cucumber and egg

A light snack with a minimum of ingredients, just what you need if you have limited time or don’t want to cook for a long time, perfect for your everyday menu

Green cucumber 250 gr.
Eggs 4 pcs.
Dill 12 sprigs
Squid 0.4 kg.
Mayonnaise two tbsp. spoons.

Preparation:

Boil the peeled (video in the first recipe, above) clam: pour salted water into a saucepan and bring to a boil, then put the clam meat in it, keep it on the fire until it boils, remove.

Cut the seafood into rings and place in a salad bowl

Finely chop the greens and sprinkle it on our shellfish

Cut fresh cucumber into squares and place next to the greens

Grind the boiled eggs and pour them into a container, add mayonnaise and stir thoroughly.

Prepare squid salad with fresh cucumber and egg

This dish, which I came across on vacation in Antalya, is what you need for a quick snack or before a walk.

Squid 350 gr.
Canned 1/2 can peas.
3 eggs
Two green-lipped cucumbers.
Lemon juice 1/2 tsp
Mix of spices for fish at your discretion

Preparation:

Boil the cleaned seafood (for more details, see the video above): bring salted water to a boil and throw the shellfish meat into it, bring it to a boil again, remove it, cut it into strips.

Cut the cucumber into strips

We cut crab sticks in the same way.

Three boiled eggs on a grater

Place the processed ingredients in a suitable bowl and add the peas.

Pour mayonnaise into a separate saucer, add garlic, lemon juice and spices to the fish, stir and pour this sauce over our mass, mix thoroughly and let it sit for a while and it’s ready, bon appetit.

Salad with canned squid with egg and cucumber

This recipe differs in that it uses canned rather than fresh shellfish, which significantly affects the time spent on preparing the food. It’s very quick and convenient when you don’t have time or you’re tired but want something delicious with seafood.

Canned squid 1 can.
3 eggs
Two green cucumbers
Processed cheese two packs.
Garlic 5 cloves.
Parsley 6 branches.
Mustard 1/2 teaspoon.
Black pepper
Mayonnaise two tbsp. spoons

Preparation:

Open the jar and take out the seafood.

Finely chop the boiled and peeled eggs.

Cut the processed cheese and cucumber into cubes.

We pass the peeled garlic through a press or chop it with a knife.

Finely chop the greens.

We put the processed ingredients in a salad bowl, season with mayonnaise, add mustard, black pepper, salt, stir thoroughly.

The food is immediately ready to eat. Fast and tasty!

Sea salad of squid and shrimp and crab sticks

The main character of our list, a dish with a large number of ingredients, a wonderful decoration for a festive feast, will pleasantly delight all fans of food from the seas and oceans, as well as all lovers of delicious food, with a wide range of seafood.

Mussels 1/4 kg.
Crab meat (sticks) 1/4 kg.
Octopus 1/4 kg.
Squid1 piece
Small shrimps 1/4 kg
King prawns1/4 kg
Green radish 1 piece
Red fish 200 grams
Capelin caviar 1/4 kg.
Black pepper 4–6 pieces
Greenery
Coriander pinch.
Lemon juice 1/2 tsp.

Preparation:

If you take ready-made shrimp, cut off everything except the core: head, tail, pieces of shell with legs.

We cut the fish and

crab sticks

We cut the octopus: cut off the head and remove it with giblets and wash it thoroughly.

We put water on the stove and boil the octopus for an hour (if it is large, medium - 20 minutes, small - 8-10 minutes, tentacles - 6-8 minutes) under a closed lid, add salt just before the end of cooking. We divide the tentacles in half.

Green radish cut into squares

Chop onions and greens

In a masher (or with a spoon), grind black pepper and coriander.

Boil the peeled (see above, in the first recipe) clam: bring salted water to a boil and throw it into it, bring it to a boil again, remove it, cut it into strips.

We take a deep salad bowl under our dish and lay out the processed ingredients. First pour out the fish

then mussels

shrimp and crab sticks

squid and octopus

radish, salt and spices

Throw in caviar, capelin and mix everything

Salt, add lemon juice, caviar and add spices at your own discretion. Throw in the greens, mix thoroughly and let stand for 15-25 minutes.

Squid salad in sour cream sauce!

Chicken stomachs in Georgian style

You will need: 500 g chicken gizzards, 80 g butter, 2 onions, 2 cloves of garlic, herbs, salt to taste.
Cut the stomachs lengthwise, remove the contents with film, rinse, cover with cold water and cook.

Place the prepared stomachs in a colander, rinse with cold water, sort through, and cut into thin layers. Fry the prepared gizzards together with finely chopped onions.

Before serving, season with garlic sauce and sprinkle with finely chopped herbs.

Chicken gizzard salad

Process the stomachs and boil them in salted water, finely cut into strips.

Prepare the marinade: Cut the onion into rings (the more, the better), cut 2 carrots into strips, sprinkle with ground red pepper, stir. Pour in 9% vinegar so that it covers the salad by 1 cm. Leave in the marinade for a day.

Then drain the liquid and serve the salad.

Chakhokhbili from poultry offal(Georgian cuisine)

Required: 500 g poultry giblets, 200 g onions, 60 g ghee, 10 g garlic, 20 ml apple or wine vinegar (or lemon juice), 25 g cilantro, mint, parsley, black pepper, salt to taste.

Place the prepared poultry giblets in a saucepan, add a little oil and simmer.

Chop the onion and simmer in a separate bowl with oil. Then combine the onion with the giblets and simmer together until tender.

Add crushed garlic, vinegar or lemon juice, chopped cilantro, mint, dill, ground pepper, salt, a little water, stir and simmer for another 4-5 minutes.

Poultry by-product stew

Option #1

You will need: 400 g of poultry by-products, 40 g of internal fat, 2 tbsp. spoons of tomato puree, 60 g table margarine, 2 carrots, 1 onion, 1 parsley root, 1 turnip, 8 potatoes, 200 ml broth, 1 tbsp. a spoonful of flour, bay leaf, herbs, salt and ground black pepper to taste.

Cut the heads, legs, necks and wings into 2-3 parts, cut the stomachs into pieces, but do not cut small offal (heart). Fry the prepared offal in internal fat until a crispy crust forms.

Place in a saucepan, add broth or water so that the offal is covered with liquid, add sautéed tomato puree and simmer with the lid closed for 30-40 minutes.

Cut carrots, parsley root, turnips, onions and potatoes into slices or cubes and fry (blanch the turnips first). Dilute the dry flour sauté with broth and add to the bowl with the stewed offal, stir and bring to a boil. Then add fried vegetables, peppercorns, bay leaf, salt and simmer until done.

When serving, sprinkle the stew with herbs.

Option No. 2

You will need: 500 g of poultry by-products, 15 g of table margarine, 7 potatoes, 2 carrots and onions, 1 parsley root, 1 turnip, 30 g of table margarine.
For the sauce: 2 tbsp. spoons of tomato puree, 1 tbsp. spoon of flour, ½ cup of broth, salt, ground black pepper, bay leaf to taste.

Chop the processed necks and wings into equal pieces (2-3 per serving), sprinkle with salt and pepper and fry until golden brown.

Boil small ventricles and heart, pre-cut large ones into 2-4 parts.

Cut the carrots, parsley root, onion into slices and sauté, blanch the turnips.

Pour the prepared offal with hot broth or water and simmer for 20-25 minutes.

Then drain the broth and prepare red sauce on it. Pour the sauce over the offal. Add sautéed vegetables, diced potatoes, peppercorns, turnips, bay leaves, salt and simmer until tender.

Serve the stew with sauce and side dish.

Poultry giblets in Georgian style

Required: 500 g poultry offal, 50 g animal fat, 150 ml broth, 150 g onions, 20 g flour, 20 g herbs, garlic, salt, ground black pepper to taste.

Cut the scalded poultry giblets into slices, fry, add chopped onions and sauté for 5-6 minutes. Then add tomato puree or tomatoes (without skin), sauté for another 5 minutes, add flour, stir and sauté for another 10 minutes. Pour in the broth and season with crushed garlic, chopped herbs, black pepper and salt.

Poultry giblets stewed in a pot

This dish can be prepared either in one pot for several people or in portioned pots.

Required: 500 g of poultry giblets (stomachs, hearts, necks, wings), 2 medium onions, 2 large carrots, parsley, cilantro, celery (to make 1 small bunch), 2 tomatoes (canned or 1 tablespoon of tomato pasta), salt and ground black pepper to taste.

It is best to boil the stomachs in advance in salted water until half cooked, lightly fry the remaining offal in a small amount of vegetable oil.

Cut the onion into small cubes, grate the carrots on a coarse grater or chop finely. Chop the greens. Peel the tomatoes and chop them.

Place the prepared giblets in a pot, top with carrots and onions, cover with tomatoes (if tomato paste is used, it must be diluted with water to obtain thick tomato juice). Add salt and pepper to taste, cover with a lid (you can make a lid from dough) and place in a warm oven.

Cook for 40-50 minutes at 180 degrees. 5-10 minutes before readiness add chopped herbs.

The dish can also be prepared with the addition of sweet peppers and potatoes. In this case, it is best to lightly fry the potatoes in the same way as the giblets in vegetable oil and place them on the bottom of the pot.

Goose cracklings with onions

Required: 500 g goose fat (including skin), 3 onions, salt to taste.

Cut off the skin along with subcutaneous fat from the goose carcass, cut into pieces of 30-35 g, sprinkle with salt and mix.

Place in a deep thick-walled baking sheet, or frying pan, or casserole dish in a layer of 5-6 cm, cover with a lid and fry over low heat until half cooked, stirring occasionally.

Finely chop the onion (or chop finely), mix with cracklings and fry until tender, making sure that the onion does not burn.

When serving, pour over melted goose fat.

Goose cracklings with onions are an excellent addition to crumbly porridge or boiled potatoes.

Stuffed necks

Required: onions, poultry necks (goose, duck or chicken), poultry by-products (liver, gizzards, heart), salt and ground black pepper to taste.

Carefully, so as not to tear, remove the skin from the necks. Leave the contents of the necks for the broth.

Pass the giblets together with the onions through a meat grinder along with the onions (if desired, you can add a couple of cloves of garlic). Add salt and pepper to taste and heat the minced meat in a frying pan. Add a little flour to make a thick mass.

Sew up the necks on one side, stuff tightly with minced meat and sew up on the other side.

Place 2-3 bay leaves, 1-2 small onions and necks into boiling salted water, which must first be pierced with a thick needle.
To prevent the necks from bursting, you also need to pierce them several times during the cooking process.

Cook over low heat for 20-30 minutes. After this, place the necks on a greased baking sheet and bake in the oven for 25-30 minutes.

Cockscombs

Required: 1 kg cockscombs, 40 g parsley and celery, 40 g onions, 50 g white wine, 10 g lemon juice, salt to taste.

Immerse the cockscombs in hot water and remove the film with salt (salt prevents your fingers from slipping when cleaning), trim the feather at the base, and rinse the scallops in cold water.

Place scallops, parsley and celery, cut into slices, onions into a saucepan, add chicken broth or water so as to completely cover the food with liquid, add white wine, lemon juice, salt and simmer for 30 minutes.

Transfer the finished scallops along with the broth into a porcelain or ceramic dish and store in a cold room.

Poultry wings in sauce

Required: 800 g poultry wings, 1 white root (parsley or celery) and onion, 200 g white sauce with egg.

Cook the processed chicken or turkey wings in a small amount of broth with the addition of roots and onions. Use the broth left over after cooking the wings to prepare a white sauce with egg.

Serve the wings with steamed rice and sauce.

Chicken wings in mayonnaise

For 8 servings you will need: 1.5 kg of chicken wings, 200 g of mayonnaise, 2 medium onions, 3 cloves of garlic, 1 teaspoon of curry powder, salt and ground black pepper to taste.

Wash chicken wings and dry. Peel the garlic and onion and chop finely.

Add onion, garlic, curry to mayonnaise and mix.

Rub each wing with salt, pepper and coat with mayonnaise.

Place tightly in a saucepan, cover with a lid and place in the refrigerator overnight.

Remove the wings from the marinade, place on skewers, alternating with raw onion rings as desired, and fry over the coals like a regular shish kebab, turning every 2 minutes.

Kuchmachi is an incredibly tasty, spicy and spicy dish. It is quick and easy to prepare and requires readily available and inexpensive ingredients. As a rule, these are the ventricles, hearts, liver and lungs of chickens, ducks, calves or lamb. Spices can be selected to suit your taste, and pomegranate juice can be replaced with wine.

To prepare kuchmachi in Georgian style, we prepare all the necessary ingredients.

We wash the heart, liver and ventricles. Cut into approximately equal medium pieces.

Heat the frying pan, pour in 2-3 tablespoons of oil and after a minute add the giblets: hearts and ventricles. Fry over high heat for 5 minutes, stirring occasionally. Then add the liver and fry for another 1-2 minutes.

Pour in 1/2 portion of pomegranate juice and, turning down the heat a little, simmer for 15-20 minutes.

While the giblets are simmering, sauté the onion, cut into half rings, in vegetable oil in another frying pan.

Place the onion in the pan with the giblets. Add salt and spices. Stirring, continue to fry for another 1-2 minutes.

Peel the garlic, remove the seeds from the pepper and chop finely.

Add vegetables to the pan. Pour in the second half of the pomegranate juice and simmer over medium heat until the liquid has completely evaporated. This will take 10-15 minutes.

We extract pomegranate seeds.

Before the Georgian kuchmachi is completely cooked, all that remains is to place the meat and liver on a dish, sprinkle with pomegranate seeds and chopped herbs.

Bon appetit. Cook with love.

Chicken stomachs in Georgian style You will need: 500 g of chicken stomachs, 80 g of butter, 2 onions, 2 cloves of garlic, herbs, salt to taste.

Cut the stomachs lengthwise, remove the contents with film, rinse, cover with cold water and cook.

Place the prepared stomachs in a colander, rinse with cold water, sort through, and cut into thin layers. Fry the prepared gizzards together with finely chopped onions.

Before serving, season with garlic sauce and sprinkle with finely chopped herbs.

Chicken gizzard salad

Process the stomachs and boil them in salted water, finely cut into strips.

Then drain the liquid and serve the salad.

Chakhokhbili from poultry offal ()

Required: 500 g poultry giblets, 200 g onions, 60 g ghee, 10 g garlic, 20 ml apple or wine vinegar (or lemon juice), 25 g cilantro, mint, parsley, black pepper, salt to taste.

Place the prepared poultry giblets in a saucepan, add a little oil and simmer.

Chop the onion and simmer in a separate bowl with oil. Then combine the onion with the giblets and simmer together until tender.

Add crushed garlic, vinegar or lemon juice, chopped cilantro, mint, dill, ground pepper, salt, a little water, stir and simmer for another 4-5 minutes.

Poultry by-product stew

Option #1

Cut the heads, legs, necks and wings into 2-3 parts, cut the stomachs into pieces, but do not cut small offal (heart). Fry the prepared offal in internal fat until a crispy crust forms.

Place in a saucepan, add broth or water so that the offal is covered with liquid, add sautéed tomato puree and simmer with the lid closed for 30-40 minutes.

When serving, sprinkle the stew with herbs.

Option No. 2

Chop the processed necks and wings into equal pieces (2-3 per serving), sprinkle with salt and pepper and fry until golden brown.

Boil small ventricles and heart, pre-cut large ones into 2-4 parts.

Carrots, parsley root, cut into slices and sauté, blanch turnips.

Pour the prepared offal with hot broth or water and simmer for 20-25 minutes.

Then drain the broth and prepare red sauce on it. Pour the sauce over the offal. Add sautéed vegetables, diced potatoes, peppercorns, turnips, bay leaves, salt and simmer until tender.

Serve the stew with sauce and side dish.

Poultry giblets in Georgian style

Required: 500 g poultry offal, 50 g animal fat, 150 ml broth, 150 g onions, 20 g flour, 20 g herbs, garlic, salt, ground black pepper to taste.

Poultry giblets stewed in a pot

This dish can be prepared either in one pot for several people or in portioned pots.

It is best to boil the stomachs in advance in salted water until half cooked, lightly fry the remaining offal in a small amount of vegetable oil.

Cut the onion into small cubes, grate the carrots on a coarse grater or chop finely. Chop the greens. Peel the tomatoes and chop them.

Cook for 40-50 minutes at 180 degrees. 5-10 minutes before readiness add chopped herbs.

The dish can also be prepared with the addition of sweet peppers and potatoes. In this case, it is best to lightly fry the potatoes in the same way as in vegetable oil and place them on the bottom of the pot.

Goose cracklings with onions

Required: 500 g goose fat (including skin), 3 onions, salt to taste.

Cut off the skin along with subcutaneous fat from the goose carcass, cut into pieces of 30-35 g, sprinkle with salt and mix.

Place in a deep thick-walled baking sheet, or frying pan, or casserole dish in a layer of 5-6 cm, cover with a lid and fry over low heat until half cooked, stirring occasionally.

Finely chop the onion (or chop finely), mix with cracklings and fry until tender, making sure that the onion does not burn.

When serving, pour over melted goose fat.

Goose cracklings with onions are an excellent addition to crumbly porridge or boiled potatoes.

Stuffed necks

Required: onions, poultry necks (goose, duck or chicken), poultry by-products (liver, gizzards, heart), salt and ground black pepper to taste.

Carefully, so as not to tear, remove the skin from the necks. Leave the contents of the necks for the broth.

Pass the giblets together with onions through a meat grinder along with onions (you can add them if desired). Add salt and pepper to taste and heat the minced meat in a frying pan. Add a little flour to make a thick mass.

Sew up the necks on one side, stuff tightly with minced meat and sew up on the other side.

Cook over low heat for 20-30 minutes. After this, place the necks on a greased baking sheet and bake in the oven for 25-30 minutes.

Cockscombs

Required: 1 kg cockscombs, 40 g parsley and celery, 40 g onions, 50 g white wine, 10 g lemon juice, salt to taste.

Immerse the cockscombs in hot water and remove the film with salt (salt prevents your fingers from slipping when cleaning), trim the feather at the base, and rinse the scallops in cold water.

Transfer the finished scallops along with the broth into a porcelain or ceramic dish and store in a cold room.

Poultry wings in sauce

Required: 800 g poultry wings, 1 white root (parsley or) and onion, 200 g white sauce with egg.

Cook the processed chicken or turkey wings in a small amount of broth with the addition of roots and onions. Use the broth left over after cooking the wings to prepare a white sauce with egg.

Serve the wings with steamed rice and sauce.

Chicken wings in mayonnaise

For 8 servings you will need: 1.5 kg of chicken wings, 200 g of mayonnaise, 2 medium onions, 3 cloves of garlic, 1 teaspoon of curry powder, salt and ground black pepper to taste.

Wash chicken wings and dry. Peel the garlic and onion and chop finely.

Add onion, garlic, curry to mayonnaise and mix.

Rub each wing with salt, pepper and coat with mayonnaise.

Place tightly in a saucepan, cover with a lid and place in the refrigerator overnight.

Remove the wings from the marinade, place on skewers, alternating with raw onion rings as desired, and fry over the coals like a regular shish kebab, turning every 2 minutes.

Bon appetit and good luck in the kitchen!