The effect of chicken stomachs on the body and how to use them in the kitchen (Page 6 ) | November 24, 2025

Prepared by  :

1. If the cooked stomachs are large, cut them into equal pieces.

2. Heat a generous amount of olive oil in a large skillet over medium-high heat. Add the garlic and sauté until fragrant and lightly browned.

3. Add the gizzards and fry them, swirling the pan until golden brown and crispy on the outside.

4. Pour in the white wine to degrease it, scraping up the caramelized juices from the bottom of the pot. Let the alcohol evaporate and let the liquid simmer for a minute.

5. Reduce the heat, add the chopped parsley, season with salt and pepper, and gently stir. Serve immediately. Perfect as a tapa or as a side dish with creamy mashed potatoes or white rice.