Homemade chicken gizzard and pearl barley stew (tushenka) is a perfect example of how simple offal can be transformed into a wholesome and nourishing meal. In our culinary tradition, pearl barley has always been prized for its heartiness and its ability to soak up rich meat juices. A long, slow simmer turns the dense chicken gizzards into unbelievably tender meat that practically melts in your mouth. Golden carrots and sauteed onions lend a pleasant sweetness and an appetizing color to the dish. Making these preserves at home will save you tremendous time on busy nights: simply heat the contents of a jar, and a deeply flavorful, hearty stew filled with the aroma of fresh herbs and garlic is ready to be served.
Aromatic and hearty homemade chicken gizzard and pearl barley stew is the perfect pantry staple for a quick and nutritious dinner.
Ingredients
- 1 kg (2.2 lbs) chicken gizzards
- 200 g (1 cup) pearl barley
- 120 g (1 medium) yellow onion
- 150 g (1 large) carrot
- Fresh dill, fresh parsley, garlic, neutral vegetable oil
How to Make Homemade Chicken Gizzard and Pearl Barley Stew
Rinse the pearl barley thoroughly and cover it with cold water. Let it soak for 4 to 5 hours or overnight. You can change the water occasionally.
Soaking pearl barley for a few hours tenderizes the grains and significantly reduces the cooking time.
Wash the chicken gizzards carefully, trimming away any excess fat, yellow spots, or tough membranes. Place the prepped gizzards into a large pot.
Before boiling, thoroughly wash the gizzards and remove any excess membranes and fat to ensure a clean, pure flavor.
Add a bunch of fresh dill and parsley. Toss in two crushed garlic cloves. Season with salt to taste, add a few black peppercorns, and you can even drop in an unpeeled onion for extra flavor. Pour in enough cold water to completely submerge the contents. Bring to a boil, then reduce the heat and let it gently simmer for 1 hour and 30 minutes.
Fresh parsley, dill, and aromatic spices create a rich broth and infuse the gizzards with deep flavor.
Pour a few tablespoons of neutral vegetable oil into a wide saute pan. Finely chop the onion. Toss the diced onion into the heated oil and saute for about 5 minutes until it becomes beautifully translucent.
Saute the chopped onion over low heat until translucent, allowing it to become soft and sweet without burning.
Scrape and thoroughly wash the carrots. Julienne them and add to the sauteed onion. Cook the vegetables together for 10 minutes until they soften and reduce in volume by half.
Julienned carrots are sauteed with onions until soft, creating an appetizing and flavorful base for the dish.
Drain the soaked pearl barley in a sieve and rinse it under cold water. Fold the rinsed barley into the sauteed vegetables and mix well.
Thoroughly mix the pearl barley with the vegetables so the grains absorb the sweet aromas of sauteed onion and carrot.
Let the cooked chicken gizzards cool slightly in the pot, then remove them using a slotted spoon. Strain the rich broth through a fine-mesh sieve.
A long, slow simmer turns the dense gizzards soft and tender while creating an incredibly rich and flavorful broth.
Chop the tender, boiled gizzards into small, bite-sized pieces.
Once cooled, chop the tender boiled gizzards into bite-sized pieces so they mix perfectly with the plump barley grains.
Add the chopped gizzards to the saute pan with the vegetables and pearl barley.
At this stage, all the main components come together to be slowly simmered in the aromatic broth.
Pour in about 1 liter (4 cups) of the strained cooking broth. Bring everything to a gentle boil, and adjust the seasoning with salt and pepper to taste.
Using the strained cooking broth ensures the stew is packed with a highly concentrated, rich meat flavor.
Wash canning jars in warm water with baking soda. Rinse with clean water. Place the washed jars upside down on an oven rack and dry them at 100°C (212°F) for 10 minutes. Pack the hot mixture of gizzards, barley, and vegetables into the sterilized jars. Fill them up to the shoulders, then pour the hot broth over the top so the contents are completely covered. Seal the jars tightly with boiled lids.
Pack the mixture tightly into sterilized jars, leaving a little headspace at the top for a layer of rich broth.
Place a wooden rack at the bottom of a wide pot. Arrange the sealed jars on the rack so they do not touch each other. Pour in enough hot water to completely submerge the jars, covering the lids. Bring to a boil and simmer over low heat for 2 hours. If the water boils down, top it up with boiling water. Let the canned stew cool down in the pot, then wipe the jars dry and store them.
After sterilization and cooling, the stew is ready. It is an excellent dish to take on a trip or keep stocked in your pantry.
This homemade chicken gizzard and pearl barley stew serves as a fantastic base for quick meals. When serving, I highly recommend adding some finely chopped fresh garlic or a pinch of smoked paprika to the bowl for a bolder aroma. The dish pairs beautifully with crunchy pickles, sauerkraut, or a thick slice of fresh Borodinsky bread (a traditional dark sourdough rye). To make the flavor even richer, try stirring in a pat of butter or a spoonful of thick smetana (sour cream) while reheating. Keep the sealed jars in a cool place or in the refrigerator, especially if you plan to store them for several months. Always ensure the lids are tightly vacuum-sealed before eating. For your next culinary experiment, try adding some wild forest mushrooms to the mix-they harmonize perfectly with both the grains and the chicken offal, introducing deep, earthy undertones to your home pantry collection.
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