"Stewed chicken, giblets and necks" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Stewed chicken, giblets and necks — this is a tasty and nutritious dish that can be prepared in various ways. Stewing helps preserve the beneficial properties of the ingredients and makes them soft and tender.

Ingredients:

• Chicken — contains protein, B vitamins, zinc, selenium and other beneficial substances.
• Giblets (liver, heart, stomach) — rich in iron, vitamins and other nutrients.
• Necks — contain protein, collagen and elastin, which are beneficial for joints and skin.

Benefits:

• Chicken and giblets are sources of protein necessary for growth and tissue repair.
• Chicken contains B vitamins which help maintain nervous system health.
• Giblets are rich in iron, which is needed for erythrocyte production and oxygen transport in the body.
• Necks contain collagen and elastin, which help maintain joint and skin health.

Harm:

• Stewed chicken, giblets and necks with a large amount of fat and salt can lead to elevated cholesterol levels and risk of cardiovascular diseases.
• It is not recommended to eat stewed chicken, giblets and necks with spoiled ingredients, as this can cause food poisoning.

How to cook:

There are many recipes for cooking stewed chicken, giblets and necks with various vegetables, spices and sauces. Here is one of them:

Ingredients:

• 1 kg chicken (you can use a whole chicken or separate parts, such as thighs or breasts)
• 500 g giblets (liver, heart, stomach)
• 500 g necks
• 2 onions
• 2 carrots
• 2-3 cloves garlic
• Salt, pepper, spices to taste
• Water or broth

Preparation:

1. Prepare the chicken, giblets and necks: rinse, remove excess fat and films.
2. Cut the chicken into pieces, leave the giblets and necks intact.
3. Fry the chicken in a skillet with a small amount of oil until golden brown.
4. Add giblets and necks to the chicken, fry all together for a few more minutes.
5. Transfer the chicken, giblets and necks to a pot.
6. Slice onion and carrot into strips or cubes.
7. Fry onion and carrot in a skillet until golden.
8. Transfer fried vegetables to the pot with the chicken, giblets and necks.
9. Add salt, pepper, spices and garlic to the pot.
10. Pour in enough water or broth to cover the ingredients completely.
11. Simmer on low heat, covered until the chicken is cooked (about 40–60 minutes).
12. Serve the stewed chicken, giblets and necks with a side of potatoes, rice or pasta.

This is just one of the possible recipes for stewed chicken, giblets and necks. You can experiment with different ingredients and spices to find your perfect flavor.