Rosa Cooking

Chicken entrails juice

I didn’t find a similar recipe here unless I typed it well into a search engine, so here’s to sharing. My dear and our friends adore this dish and I often prepare it for them. GOOD APETITE !!!

Preparation steps

  • Clean the chicken liver and heart well from the fat that can be on them. Then cut them into pieces.
  • Do the same with the stomachs, but cut them a little thinner than the liver. (IT IS NECESSARY TO SEPARATE STOMACHES FROM LIVER AND HEART, PUT IN SPECIAL VESSELS)
  • Peel and prepare the red onion and garlic as desired. I personally like to put a little more red onion in this juice so that you get a density in the juice. These were pretty small heads. If they are large 2-3 is enough. I don't sauté the onion, I chop it with a stick mixer.
  • Add a little oil or fat to the pot, add chopped onion and let it simmer for 1-2 minutes.
  • Then first add the stomachs and cover with a little water and simmer for 15 minutes. Then the liver and heart are added and, if necessary, it is further submerged in water and simmered for about another 30 minutes. Add spices as desired.
  • Towards the end when it thickens add the mashed tomatoes, if necessary whisk a small teaspoon of flour (or thickener) with a little water and add to the sauce to make it thicker. Add more salt if necessary.


It goes great with mashed potatoes, porridge and pasta. Or maybe just with bread. Green salad goes well with that. GOOD APETITE.


chicken entrails heart liver saft sauces stomachs

You might also like...

Chicken burger

Prepare a rich chicken burger in your kitchen and enjoy the taste of Natur GRILL for burger classic.

Chickpea dip

Middle Eastern hummus is certainly the most famous dip (spread) of chickpeas, but chickpeas in combination with olive oil, balsamic vinegar and mascarpone certainly belong more to the Mediterranean climate. And when it smells sprinkled with roasted hazelnuts, then it ceases to matter where it comes from! Oh, if only there were a little more of it!

Pasta alla pizza

Pasta alla pizza

Pizza and pasta - has your imagination already worked? Joke aside, we combined 2 favorite dishes and made pasta alla pizza. We hope that we have stimulated your imagination and that you are already starting to buy parmesan, tomatoes, mozzarella ...

Purica purgerica

This turkey did not become a "purger" by accident. We called it that because the people of Zagreb are also called "purgers", and it came to the modern table as an interpretation of an old Christmas dish from the outskirts of Zagreb.

Roast chicken with kiwi sauce

Chicken in a completely different way. Why not? Baked in combination with kiwi sauce will give you the necessary spiciness, but a pleasant aroma of the spice mixture.



You can turn the ingredients for a classic summer salad into a new combination in an instant, reviving sataraš, a very tasty, simple and a bit fun dish. You can also serve it with grilled dishes or freeze them and use them as a side dish.

Soup with Royal Mix

The secret of the royal impression is in the royal mix, a mixture of cauliflower, broccoli and baby carrots, which, along with chicken fillet and mashed tomatoes, offers royal delights. It doesn't matter what oil, salt or water you use.

Spicy cheese spread

Spicy cheese spread

Do your guests come or do you have fresh cow’s cheese and have no idea what to do with it? Make a very interesting and unusual spread, which you can keep briefly in the refrigerator.