Skewers of chicken guts (heart and shlunki) on skewers. Shashlik of chicken shanks

Everyone singsly loves a poultry smeared in the oven or boiled. Either way, white breasts or juicy thighs will taste the offal: a chicken shell, a heart or a liver. And this is explained by the fact that not everyone prepares herbs, vikory and offal. And yes, you can also decorate your loved ones with new and extravagant outfits. Try making shish kebab, and the vikory photo shows how appetizing this simple dish looks. This article also describes a recipe for a savory trifle. Experiment with different ingredients and favorite seasonings.

Cooking barbecue. First recipe

Giblets, which are no longer sold in supermarkets, are taken from young chickens. This means that the product will be harsh. Therefore, before frying, it is better to boil the chicken and put it out until ready. Take kilograms of meaty shanks and, without cutting them, fill them with broth and water and add any tomato sauce. The cooking time must depend on the hardness of the product. Possibly, it is necessary from the first year to the second year. Mix the boiled shanks with one cut into rings of ciboule, salle, pepper and three spoons of lemon juice and marinate for a year. Then smear it over the vugillas to cook.

Cooking barbecue. The recipe is different

If you are breeding a young chicken, no advance preparation is required. You can immediately, without boiling, grease the meat pieces over the fire. For the zoy, the tsil is okrizani on halves of Kuryachi Shlunk (1 kg) at the marinade, Yakiye Gotu Sils of Pomegranate juice, Rizanoi Zeleni (Petrushka, Kinza, Tsibulya), Sumyshi Permi Tu Solі (to the eye). Place the food in balls, squeezing the bits tightly. Place the masa in the refrigerator. After soaking in the marinade, thread onto skewers and brush until browned.

Yak and shlunki. Stew recipe

Products:

A bit of chicken liver;

Pivkіlo shlunkіv that heart;

Two cibulini;

Three fresh tomatoes;

Two detailed teeth for the clock;

Bunch of green cibul;

Chain. spoon of soy sauce;

Two tables. spoons of rosemary oil;

juice of half a lemon;

A third of a bottle of water;

Gostrii chameleni pepper;

One tea room. spoon of ketchup;

Preparation

Cut the chicken shank and heart into pieces and place in one bowl. The other one houses a stove, which is detailed in more detail. Take the lemon juice in a small container. Mix well and let stand for a little over ten minutes. Pour in the meat and heart, place in a frying pan and simmer over low heat, seasoned with soy sauce and tomato ketchup diluted with water. After thirty to forty minutes, add liver and cut vegetables into the masa, seasoning with herbs and spices. The country must prepare itself on the dead fire in order to boil the sauce and lubricate it. You can cover the frying pan with a lid. After tasting for relish, add other spices. After the end of the year, the herbs may be ready. Serve with boiled pasta and rice.

As far as we know, herbs from smoking shanks can be transformed into real culinary masterpieces, which do not compromise on the savory characteristics of other more popular herbs. The main task is to produce soft, tender offal and harmoniously supplement it with natural products.

How to cook chicken shanks?

Recipes for smoked shanks can be very nutritious and allow for the preparation of herbs of various purposes, which in their own way please the skin.

1. The first hot herbs from the chicken shanks come out rich, savory and are an excellent alternative to classic soups with meat broth.
2. Chicken shanks can be simmered in various sauces based on tomato, sour cream or other bases with added vegetables, mushrooms and aromatic seasonings, spices, herbs.
3. The variety of salads and appetizers prepared with the help of shlukki amaze with their wonderful savory and life-giving characteristics.

Chicken salad

A tasty herb from chicken shanks, garnished to look like a salad, you can serve it as an appetizer before serving, or cook food or dinner. For smut - it is good to take the product before boiling, stirring up all the contaminants and simmering it for three hours, after adding spices to the water.

Ingredients:

• chicken shanks – 500 g;
• carrots and tsibulya - 1 pc.;
• canned kvass - 1 can;
• chasnik – 1 clove;
• salt, pepper, mayonnaise.

Preparation

1. The prepared boats are simmered in water for 1.5-2 years and cut.
2. Saute the carrots and carrots in a bowl, finally add an hour, stir, and let cool.
3. Mix the mixture with kvassol, salt, pepper, and season with mayonnaise.

Chicken shank soup - recipe

We will be rich and miraculously hungry without harming your figure. You can cook it hotter in any vegetable warehouse by replacing some components with others or adding new ones. It is especially harmonious to enhance the taste of solid or melted cheese by adding it directly to the plate when serving or at the end of the brew.

Ingredients:

• chicken shanks – 500 g;
• carrots and tsibulya - 1 pc.;
• potatoes – 3 pcs.;
• sweet pepper and tomato – 1 pc.;
• celery stem – 1 pc.;
• Oliya – 2 tbsp. spoons;
• salt, seasoning, herbs, sire.

Preparation

1. Rinse the bowls, cut them, fill them with water, let them boil, bring them to a boil and let them cook in clean water.
2. After 1.5 years, add potato cubes, sautéed cabbage and carrots.
3. After 10 minutes, add chopped celery, bell pepper and tomato, season hot until it tastes good, and add cream cheese and yogurt while stirring.
4. Boil the herbs with a couple of hvilins and soak in the greens.

Chicken cutlets - recipe

When properly prepared, chicken cutlets are no less tasty than classic minced meat. After oiling, the eggs are further stewed with added water or broth under a lid, which gives it a rich, tender taste and a soft, juicy structure.

Ingredients:

• chicken shanks – 1 kg;
• great cibula - 1 pc.;
• egg – 1 pc.;
• chasnik – 1 clove;
• boron - 100 g;
• Roslinna oliya – 100 ml;
• salt and pepper.

Preparation

1. Rinse the shanks, add spilt and tendon.
2. Twist the product together with the sauerkraut and with the minced meat and mix with the egg, seasoning with pepper and salting the masa for relish.
3. Prepare the pieces, roll them in the furnace and coat them with strong spices on both sides.
4. Place the sprouts in a cauldron or saucepan, pour in hot water or broth and stand under the lid for a while.

Xe s chicken sluts in Korean

Strains from smoking shanks may be harmful. So, for example, the implementation of the recipe will allow me to enjoy a meat snack with a Korean accent. Its piquant, subdued taste, its delectable aroma deserve the greatest praise and is served not only before the weekday meal, but also before the Christmas table.

Ingredients:

• chicken shanks – 1 kg;
• tsibulya and carrots - 2 pcs.;
• egg – 1 pc.;
• chasnik – 4-5 cloves;
• soy sauce – 4 tbsp. spoons;
• est. 9% - 2 tbsp. spoons;
• salt and pepper.

Preparation

1. Preparing an appetizer with chicken shanks is simple. Boil the prepared product for 15 years, cut into strips.
2. Sauté the cabbage and carrots in olive oil and mix with the slices.
3. Add chasnik, seasoning components, mix.
4. After 10 years, the chicken shanks will be infused and ready to be cooked.

Chicken goulash with gravy

Like all herbs that are prepared from chicken shanks, goulash will require dry heat treatment. The process of extinguishing the loan product was started as soon as possible. The sauce stock can be supplemented with sour cream, other vegetables and spices. You can serve rice, potatoes, porridge or pasta as a side dish before serving.

Ingredients:

• chicken shanks – 1 kg;
• tsibulya and carrots - 1 pc.;
• water – 350 ml;
• Boroshno - 1 tbsp. spoon;
• tomato sauce - 1 bottle;
• laurel – 2 pcs.;
• Oliya Roslinna – 2 tbsp. spoons;
• salt, pepper, spices.

Preparation

1. They begin to prepare goulash from chicken shanks after preliminary preparation of the final product.
2. Lubricate the tsibul, carrots, add the shanks, and simmer.
3. Pour in water, add beard sauce, season the masa until it tastes good, cover with a lid and simmer.
4. After 1.5-2 years, the gravy from the chicken shanks will be ready.

Pilaf from chicken shanks at the multicooker

From the following recipe you will find out from the chicken shanks. The slow cooker simplifies the process and ensures that the meat in the warehouse is tender and the rice is tender and aromatic. During the eggplants, you can increase the quantity of carrots and carrots and add other river spices, aromatic herbs and spices.

Ingredients:

• chicken shanks – 800 g;
• tsibulya and carrots - 1 pc.;
• water - 3 bottles;
• rice - 1 bottle;
• turmeric and zira – 2 pieces each;
• Oliya Roslinna – 120 ml;
• salt and pepper.

Preparation

1. Cut the shanks, put them in a bowl, pour in a bottle of water and turn on the “Gasinnya” for 1.5 years.
2. Next, evaporate the vologa on the “Vipichtsi”, add olive oil, sliced ​​carrots and coat with 20 khvilins.
3. Sizzle rice and spices, pour in 2 bottles of dill, switch the device to the “Pilaf” mode.

Shish kebab from chicken shanks on the grill

As a rule, herbs that are prepared from chicken shanks need to be boiled or stewed for a long time and tediously to reduce the humic, fatty taste of the resulting product. However, with kebab prepared from it, everything is completely different. Pre-marinating will help to soften the taste, after which thermal processing will not be necessary.

Ingredients:

• chicken shanks – 1 kg;
• tsibulya – 2-3 pcs.;
• sweet bell pepper - 2-3 pcs.;
• lemon – 1 pc.;
• salt and pepper.

Preparation

1. Dry the boats, salt, pepper, and place in a container.
2. Add chopped zucchini, pepper, lemon juice, mix, and leave for 2-6 years.
3. Thread the skewers onto a skewer, garnish with cinnamon and pepper.
4. Grease the kebab from the chicken shanks over the smoldering vugillas for 15 minutes.

Filling for pies made from chicken shanks

Minced meat from chicken shanks can be cooked not only for making cutlets. On this basis, you can create a savory and appetizing filling for the vipichka, which you can add in a pure look or add boiled rice, grated cheese, stewed cabbage, mushroom sauce or mashed potatoes.

Ingredients:

• chicken shanks – 1 kg;
• tsibulya and carrots - 2 pcs.;
• chasnik – 2 cloves;
• Oliya Roslinna – 3 tbsp. spoons;
• salt, pepper, herbs.

Preparation

1. Boil the screws for 1.5 years, twist them on a meat grinder.
2. Sauté the carrots and carrots until soft, add the twisted butter and brush 5 quills at a time.
3. Season the filling with sill, pepper, chasnik, mix, heat the khvilina, cool.

Chopped chicken chops

If you still haven’t decided what to cook from the chicken shanks on another one, try the following recipe and brush them with cooking for an hour longer than usual, then the result will please you with a soft and harmonious taste. You can serve boiled potatoes or vegetables as a side dish.

Shishlik made from chicken shanks is a summer spicy herb. Kebabs made from chicken navels, people call them that way, come out even crispy - you can taste them like a beer snack. Having gone on a summer picnic today, I wanted to conduct an experiment and prepare the favorite picnic delights of our city neighbors. Until then, we won’t let guests know about the ingredient warehouse, okay?

Let's move on to the marinating. The shlunchki extract more than dry marinating, but none of the basic kebabs. As a marinade, we use high-calorie mayonnaise, with spices (they brought it from the Caucasus), tsybul with chasnik. The watchmaker needs a little bit of everything.

I was lucky enough to buy clean, refrigerated boats without hot melts. Very fresh! What do we need? Fresh offal is an ideal option for preparing special kebabs.

A little about salt. For shish kebab, all you need to do is add some pepper and chopped coriander. This was brought to me as a gift.

Added to the smoking navels of the pivkiltsya cibulya and the ruby ​​chasnik.

A light touch of mayonnaise. Guys, please don’t throw your slippers and don’t write that mayonnaise cannot be used for barbecue. Why can't you? So, we vikoristamo like marinade mayonnaise. With this sauce, our skewers will become tender in the middle and crispy when browned on skewers.

We mix everything by hand. We knead the tsibul with the chasnik between the fingers. Guilty of seeing each other. We marinate chicken shanks for at least 3 years.

Carefully place on the skewers. I took small skewers with very hot ends.

We put the shlunchki on the grill from the baked vougillas. Grease until ready. During the process, the grease is wrapped around the cola for light frying on all sides.

The shish kebab from the chicken shanks is ready! Served on a picnic with summer greens and vegetables.

Today’s article will be dedicated to the seemingly most unusual herbs, such as a kebab of smoking hearts and shanks. But I can tell you that even more delicious herbs and after you cook them and try them, the smell will appear more often on your menu.

If you are going outdoors, then thoroughly marinate this product. For pennies you can get cheaper pork shish kebab, but you don’t sacrifice any flavor.

In addition to the written recipes for these herbs, I took the video, started the marina, and then fried the chicken shanks and hearts.

Shish kebab from chicken shanks on the grill

I marinate chicken shanks in a gostro, chasnik marinade. This herb is perfect as a snack before beer. If you are looking for company, then marinate more, so that they will be consumed with great appetite.

warehouses

• Chicken shlunki - 800 grams
• Soy sauce - 4 tbsp. l.
• Adjika - 1.5 tsp.
• Ocet apple
• Chasnik - 8 cloves
• Chili pepper
• Salt pepper.

The shlunok is meaty and very tough. Therefore, before marinating and greasing them on the grill, you need to boil them.

Boil in salted water with added bay leaf. Cooking time is approximately 1 year. -1 year. 20th century

Then we add water and rinse the hoses.

Three thirds or pass through a chasnik, add soy sauce, adjika, otset, finely chopped chili pepper, salt and pepper.

You need to mix everything thoroughly. We provide a kill for 2 years. Marinate at room temperature.

After 2 years, you can fire up the grill and apply it to the vugilla on the skin side.

Chicken shanks are already boiled, so you don’t need to grease them for long, just a charred rosy color is enough. I’ll tell you with special regret that it’s best to lubricate it on grates.

To relish the stench, they are dry, so it’s better to eat them with your favorite sauce.

Our marinade is gostriya, wash down the shlunki with the best beer.

A very tasty recipe for shashlik with chicken hearts on the grill

With the smoking hearts on the right with everything else, the bottom with the slippers. The taste is juicy, marinated and even more delicious. They will have children. If you don’t know what to cook for dinner, this recipe is lying to you.

warehouses

• Chicken hearts - 800 grams
• Adjika - 1.5 tsp.
• Ocet apple
• Soy sauce
• Cybula - 1 pc.
• Salt pepper.

Chicken hearts need to be cleaned of fat and fat.

Carefully wash away the blood that has flared up.

Add to them the cut cibul, ocet, soy sauce, adjika and pepper.

Mix well.

Cooks for 2 years and can be greased on the grill.

Apply zagal to 15-20 hvilin. Don't forget to turn it over.

Chicken hearts taste best with a side dish. If you are thinking about what to cook on a friend, then cook them thoroughly.

Before speaking, you can bake the heart not only on the grill, but, for example, in the oven, as well as in other recipes.

1. Cut the cibulin into quarter 5mm rings.

2. Peel 6 cloves of chasnik.

3. Two tablespoons of raspberry oil, one tablespoon of salt, one teaspoon of black and white pepper and one teaspoon of paprika, mixed with chopped zibula. We also press 4 cloves into the chasnik through a press. Let's mix.

4. Before cooking, pour in mineral water.

How to prepare marinade for heart?

1. Pour a tablespoon of soy sauce into a bowl, add two cloves of rosemary through a press and add a tablespoon of rosemary. Everything is mixed.

How to prepare kebabs from chicken hearts and shanks

1. To remove blood clots from the heart, simply squeeze them out.

2. If there is spittle on the slippers, they need to be lowered into hot water for 10 seconds. Also cut out the fat.

3. Slices are added to the marinade and mixed.

4. The heart is also added to the marinade and mixed.

5. Cover the marinade with grub spit and place it in the refrigerator for one year.

6. Twelve skewers are soaked in cold water for an hour.

7. Set the oven to 180 degrees.

8. Pull the slippers onto skewers several times throughout the day. Looming in their order, there are quite a few of them.

9. Cover the deco with foil and place it at the very bottom of the oven. Place the skewers and shredders on the grill and place in the oven for 30 minutes.

10. After 10 minutes after the buns, the oven and heart are removed.

How to prepare orange sauce

1. Place the saucepan on the stove and add two tablespoons of zucchini, a teaspoon of salt, black pepper and a sprig of rosemary.

2. Remove the zest from one orange and add it to a saucepan.

3. Boil the rice twice, resulting in 20 pieces. The finished sauce is poured into a saucepan or other hand-held container.

4. We check the kebabs for readiness - in the middle there is a stench of erysipelas.

Gotuvati – it’s simple!