How to cook delicious chicken ventricles? This is the question we will try to answer you today. Chicken stomachs, or as the people simply call them “navels”, must be subjected to a longer heat treatment which makes them very soft and juicy. sour cream sauce with the addition of hard cheese gives them a piquant, creamy taste, from which this dish becomes a worthy addition to any side dishes of potatoes, cereals or pasta. By quenching the ventricles in such a gravy, their specific flavor disappears, which some do not like. A good reason to use them is the fact that they are very healthy, they are high in protein, folic acid, iron and vitamins. Their use in food is useful for strengthening hair and nails and for the functioning of the digestive tract. Diversify your diet by cooking according to our step-by-step recipe with photo chicken ventricles with sour cream and cheese sauce.
Ingredients for cooking chicken ventricles in sour cream and cheese sauce
Cooking step by step with a photo of chicken ventricles in sour cream and cheese sauce
- Clean the chicken ventricles from films, remove fat. If desired, cut them into two or three parts.
- Rinse the chicken stomachs well in water several times. Put them in a bowl with cold water and put on fire. Bring them to a boil and cook until soft, 1.5-2 hours.
- Peel and then wash the onion, cut it into cubes.
- Put in a heated pan with oil onion and fry it until golden, the fire should be medium.
- Drain off chicken ventricles broth and add them to the fried onions.
- At this point, you can salt and pepper the dish, add curry.
- In a pan to the ventricles, add 0.5 cups of broth or water and sour cream, mix.
- Stew the stomachs in sour cream for 10 minutes over low heat.
- Grate hard cheese on a large grater.
- Add grated cheese to the pan to the ventricles, it will melt and give the gravy thickness and flavor.
- Sweat the ventricles in the sour cream cheese sauce for 5 minutes and turn off the heat so that they soak in the cheese flavor.
Serve chicken ventricles with gravy for any side dishes, with them any dish will get spicy taste and aroma. Bon appetit!
Chicken gizzards are a tasty and inexpensive product.
In addition to all this, it is also considered useful.
Chicken stomachs can be easily included in the diet for weight loss, as the calorie content of this by-product is low.
From chicken giblets they prepare a lot of dishes, but most often they are stewed in various sauces. Juicy chicken ventricles are obtained by stewing them in sour cream.
The difficulty in cooking these chicken giblets is to make stomachs soft and tender. But, knowing the principles of cooking, tricks and having at hand interesting recipes, this task will be solved without problems and in a couple of hours a fragrant and tender second dish from the ventricles will be on your table.
Chicken ventricles in sour cream - general principles of cooking
Defrost chicken ventricles room temperature.
Before cooking, rinse the ventricles from the remaining dirt.
Do not forget to remove fatty deposits and film from the ventricles.
It will remove bile smudges from the stomachs.
To make the ventricles soft, boil or marinate them first.
Before cooking, hold the ventricles in cold water two hours.
In order for the stomachs to soften, it takes at least an hour to cook offal.
After cooking, the finished ventricles are fried or stewed.
Chicken ventricles in sour cream with vegetables
Ingredients:
A kilogram of chicken ventricles;
45 g butter;
Four st. l. sour cream;
Vegetable oil;
Two carrots;
One bow;
Four s. l. mayonnaise.
Cooking method:
1. Boil the cleaned and thoroughly washed ventricles until soft, let them cool and cut randomly.
2. Peel the carrots with a vegetable peeler and grate into strips.
3. Remove the husk from the onion and chop it.
4. Fry the vegetables in hot vegetable oil until soft.
5. Add the stomachs to the carrots and onions. Simmer everything together for five minutes.
6. Pour sour cream into the pan, add pepper, mayonnaise and salt. Fill the dish butter and simmer for another five minutes.
7. After the elapsed time, add chopped greens, mix and remove the pan from the stove.
8. Serve ventricles stewed in sour cream along with fried potato slices.
Chicken stomachs in sour cream in a slow cooker
Ingredients:
590 g of chicken ventricles;
Spoon of tomato paste;
Three tablespoons of sour cream
Cooking method:
1. Rinse the ventricles, remove the films and place them on the bottom of the multicooker bowl.
2. Peel and randomly chop the onion. Sprinkle the vegetable over the stomachs.
3. Add salt, sour cream, pepper and tomato paste.
4. Mix all the contents of the bowl and send it to the slow cooker. Set the normal "Baking" mode and cook the ventricles for an hour.
5. After the signal, remove the bowl and arrange the finished dish on plates.
6. Decorate the chicken stomachs with parsley and olives.
Chicken gizzards in sour cream stewed with potatoes and mushrooms
Ingredients:
660 g chicken stomachs;
380 g potatoes;
320 g mushrooms;
60 g sour cream;
Lavrushka;
Cooking method:
1. Hold the mushrooms in water, then remove the darkened places from them. Cut the ingredient into large pieces.
2. Peel the potatoes with a vegetable peeler. Then rinse it and cut into cubes of two centimeters.
3. Rinse the ventricles, remove the bile films, rinse and cut into two parts.
4. Put the chicken ventricles in a saucepan, fill them with water, add Bay leaf and cook for two hours.
5. After the allotted time, add mushrooms and salt to the ventricles. Boil 20 minutes.
6. Then add potatoes to the pan with mushrooms and ventricles. Boil until potatoes are cooked.
7. In a bowl, mix the eggs with sour cream and pour this mixture into the pan. Mix everything and remove the finished dish from the stove.
8. Serve the dish along with tortillas and herbs.
Chicken ventricles with prunes in sour cream, baked in the oven
Ingredients:
1.2 kg of chicken ventricles;
490 g prunes;
Low-fat yogurt;
Two carrots;
Half a glass of sour cream;
Spoon vegetable oil;
Chicken bouillon.
Cooking method:
1. Soak prunes for three hours in cold water.
2. Fill the stomachs with water and clean thoroughly. Then rinse them and chop coarsely.
3. Peel the onion and cut into rings or half rings.
4. Heat the vegetable oil in a frying pan and put the onion there. Fry the vegetable until browned, then add salt, ventricles and pepper. Roast everything together for 15 minutes.
5. Dry the prunes and put half in a baking dish. Place the ventricles fried with onions on top of the prunes, then the remaining prunes.
6. Lay out the peeled and thinly sliced carrots in the next layer.
7. In a container, mix yogurt, sour cream and chicken bouillon. Pour this mixture into the mold.
8. Remove the form with the ventricles and prunes in the oven, heated to 200 degrees. Bake 40 minutes.
9. Serve this dish with a salad of fresh vegetables and a slice white bread.
Chicken gizzards in original sour cream sauce
Ingredients:
530 g of chicken ventricles;
Vegetable oil;
160 g sour cream;
One bulb;
Two pickled cucumbers;
Carrot;
A centimeter of ginger root;
garlic clove;
Two spoons of horseradish.
Cooking method:
1. Put the cleaned and washed ventricles to boil in water for 40 minutes. Let them cool and then chop finely.
2. Peel the carrots and onions and cut into pieces.
3. Heat oil in a frying pan, put chopped ginger and squeezed garlic into it. Slightly fry the ingredients and remove them from the oil.
4. In the same pan, put carrots, ventricles, onions and fry them for 10 minutes.
5. Pour sour cream into the pan, add diced cucumbers, pepper, horseradish and salt. Simmer everything together for 15 minutes.
6. Serve the ventricles with the sauce. Add chopped dill and garnish to the dish.
Chicken ventricles in sour cream, baked in pots
Ingredients:
900 g of chicken ventricles;
Four bulbs;
Bank of sour cream;
Black pepper.
Cooking method:
1. Clean the chicken ventricles of all excess and rinse them.
2. Peel the bulbs and divide into slices.
3. Twist chicken ventricles and onions in a meat grinder. Pepper and salt the resulting mixture.
4. Add sour cream to the minced meat from the ventricles, mix and spread the resulting mass into pots.
5. Put the pots in the oven and bake the dish at 200 degrees for one hour.
6. If desired, add dried fruits, for example, prunes, to the pots.
7. Serve hot with toasted bread slices and vegetables.
Chicken gizzards in sour cream stewed in chicken broth
Ingredients:
750 g of chicken ventricles;
A glass of sour cream;
two bows;
Allspice;
A spoonful of tomato sauce;
Black pepper;
Two glasses of chicken broth;
Vegetable oil;
Laurel leaf;
Carrot.
Cooking method:
1. Clean chicken stomachs from excess and rinse. Then fill them with water, salt and cook over medium heat with a bay leaf for 50 minutes.
2. Peel the onion and cut into large half rings.
3. Peel the carrots as well, and grate.
4. Heat the pan and pour in the vegetable oil. Fry carrots and onions in this oil until lightly translucent.
5. Rinse the finished chicken stomachs again and cut into three parts.
6. Add chopped ventricles to the pan with vegetables, fill everything with broth and simmer under a closed lid for a quarter of an hour.
7. After this time, add sour cream and tomato sauce, continue to simmer.
8. After another 15-20 minutes, the chicken stomachs will be ready. Add peppers and salt to it. Mix and serve.
9. With such a dish will be combined buckwheat or barley.
Chicken ventricles in sour cream with cheese
Ingredients:
1.1 kg of chicken stomachs;
0.5 l of kefir;
160 g of cheese;
Butter;
A spoonful of hops-suneli;
Bulb onions;
Carrot.
Cooking method:
1. Place the cleaned and washed ventricles in a saucepan, add water and cook for one hour.
2. Cut the ventricles and put them in a container.
3. Peel the onion along with the carrots. Cut the first into half rings or rings, and grate the carrots through a grater.
4. Add vegetables to the container to the ventricles. Pour salt, pepper, suneli hops there and pour everything with sour cream along with kefir. Mix everything and leave to marinate for one hour.
5. Take a baking dish, put the chicken ventricles there along with the marinade, sprinkle everything with grated cheese and pour over the melted butter.
6. Cook in an oven preheated to 200 degrees for about 25 minutes.
7. Before serving, sprinkle the dish with chopped parsley and add as a garnish mashed potatoes.
8. If desired, cook this dish in pots.
Chicken ventricles in Korean sour cream
Ingredients:
530 g of chicken ventricles;
Three heads of onions;
Ground red pepper;
A spoonful of soy sauce;
Five tablespoons of sour cream;
A spoonful of chopped cilantro;
Three tablespoons of sunflower oil;
Five cloves of garlic;
Chicken broth cube.
Cooking method:
1. At the ventricles, remove the inner film, rinse them under running water and set to boil for 55 minutes.
2. Cut the finished ventricles into strips.
3. Peel and chop the onion. Spasser it in heated sunflower oil. In the same pan, add the ventricles.
4. Pour the offal with broth from chicken cube and simmer for 10 minutes.
5. Then add to the pan soy sauce, finely chopped garlic, red ground pepper and stir. Simmer the ingredients for five minutes.
6. Sprinkle with chopped cilantro before serving.
7. Serve boiled asparagus as a side dish. Korean ventricles are also combined with noodles.
Chicken gizzards in sour cream - tricks and tips
When cooking the ventricles in the broth, put additives to enhance the taste (bay leaf, herbs, peppercorns).
From fresh ventricles, the dish turns out much tastier.
To make chicken stomachs juicy sour cream, it is better to use fat.
Add mustard or thyme to the sour cream sauce, if desired.
For spicy taste add to stewed ventricles red pepper or garlic.
Do not overcook the chicken ventricles, they may turn out dry.
Chicken gizzards are a tasty and inexpensive product.
In addition to all this, it is also considered useful.
Chicken stomachs can be easily included in the diet for weight loss, since the calorie content of this offal is low.
A lot of dishes are prepared from chicken giblets, but most often they are stewed in various sauces. Juicy chicken ventricles are obtained by stewing them in sour cream.
The trick to cooking these chicken giblets is to make the stomachs soft and tender. But, knowing the principles of cooking, tricks and having interesting recipes at hand, this task will be solved without any problems and in a couple of hours a fragrant and tender second dish from the ventricles will be on your table.
Chicken ventricles in sour cream - general principles of cooking
Defrost chicken ventricles at room temperature.
Before cooking, rinse the ventricles from the remaining dirt.
Do not forget to remove fatty deposits and film from the ventricles.
It will remove bile smudges from the stomachs.
To make the ventricles soft, boil or marinate them first.
Before cooking, soak the ventricles in cold water for two hours.
In order for the stomachs to soften, it takes at least an hour to cook offal.
After cooking, the finished ventricles are fried or stewed.
Chicken ventricles in sour cream with vegetables
A kilogram of chicken ventricles;
45 g butter;
Four st. l. sour cream;
Vegetable oil;
Two carrots;
Four s. l. mayonnaise.
1. Boil the cleaned and thoroughly washed ventricles until soft, let them cool and cut randomly.
2. Peel the carrots with a vegetable peeler and grate into strips.
3. Remove the husk from the onion and chop it.
4. Fry the vegetables in hot vegetable oil until soft.
5. Add the stomachs to the carrots and onions. Simmer everything together for five minutes.
6. Pour sour cream into the pan, add pepper, mayonnaise and salt. Season the dish with butter and simmer for another five minutes.
7. After the elapsed time, add chopped greens, mix and remove the pan from the stove.
8. Serve ventricles stewed in sour cream along with fried potato slices.
Chicken stomachs in sour cream in a slow cooker
590 g of chicken ventricles;
Spoon of tomato paste;
Three tablespoons of sour cream
1. Rinse the ventricles, remove the films and place them on the bottom of the multicooker bowl.
2. Peel and randomly chop the onion. Sprinkle the vegetable over the stomachs.
3. Add salt, sour cream, pepper and tomato paste to the bowl.
4. Mix all the contents of the bowl and send it to the slow cooker. Set the normal "Baking" mode and cook the ventricles for an hour.
5. After the signal, remove the bowl and arrange the finished dish on plates.
6. Decorate the chicken stomachs with parsley and olives.
Chicken gizzards in sour cream stewed with potatoes and mushrooms
660 g of chicken stomachs;
380 g potatoes;
320 g mushrooms;
60 g sour cream;
1. Hold the mushrooms in water, then remove the darkened places from them. Cut the ingredient into large pieces.
2. Peel the potatoes with a vegetable peeler. Then rinse it and cut into cubes of two centimeters.
3. Rinse the ventricles, remove the bile films, rinse and cut into two parts.
4. Put the chicken ventricles in a saucepan, fill them with water, add bay leaf and cook for two hours.
5. After the allotted time, add mushrooms and salt to the ventricles. Boil 20 minutes.
6. Then add potatoes to the pan with mushrooms and ventricles. Boil until potatoes are cooked.
7. In a bowl, mix the eggs with sour cream and pour this mixture into the pan. Mix everything and remove the finished dish from the stove.
8. Serve the dish along with tortillas and herbs.
Chicken ventricles with prunes in sour cream, baked in the oven
1.2 kg of chicken ventricles;
490 g prunes;
Low-fat yogurt;
Two carrots;
Half a glass of sour cream;
A spoonful of vegetable oil;
Chicken bouillon.
1. Soak prunes for three hours in cold water.
2. Fill the stomachs with water and clean thoroughly. Then rinse them and chop coarsely.
3. Peel the onion and cut into rings or half rings.
4. Heat the vegetable oil in a frying pan and put the onion there. Fry the vegetable until browned, then add salt, ventricles and pepper. Roast everything together for 15 minutes.
5. Dry the prunes and put half in a baking dish. Place the ventricles fried with onions on top of the prunes, then the remaining prunes.
6. Lay out the peeled and thinly sliced carrots in the next layer.
7. In a container, mix yogurt, sour cream and chicken broth. Pour this mixture into the mold.
8. Remove the form with the ventricles and prunes in the oven, heated to 200 degrees. Bake 40 minutes.
9. Serve this dish with a fresh vegetable salad and a slice of white bread.
Chicken gizzards in original sour cream sauce
530 g of chicken ventricles;
Vegetable oil;
160 g sour cream;
One bulb;
Two pickled cucumbers;
A centimeter of ginger root;
garlic clove;
Two spoons of horseradish.
1. Put the cleaned and washed ventricles to boil in water for 40 minutes. Let them cool and then chop finely.
2. Peel the carrots and onions and cut into pieces.
3. Heat oil in a frying pan, put chopped ginger and squeezed garlic into it. Slightly fry the ingredients and remove them from the oil.
4. In the same pan, put carrots, ventricles, onions and fry them for 10 minutes.
5. Pour sour cream into the pan, add diced cucumbers, pepper, horseradish and salt. Simmer everything together for 15 minutes.
6. Serve the ventricles with the sauce. Add chopped dill and garnish to the dish.
Chicken ventricles in sour cream, baked in pots
900 g of chicken ventricles;
Four bulbs;
Bank of sour cream;
Black pepper.
1. Clean the chicken ventricles of all excess and rinse them.
2. Peel the bulbs and divide into slices.
3. Twist chicken ventricles and onions in a meat grinder. Pepper and salt the resulting mixture.
4. Add sour cream to the minced meat from the ventricles, mix and spread the resulting mass into pots.
5. Put the pots in the oven and bake the dish at 200 degrees for one hour.
6. If desired, add dried fruits, for example, prunes, to the pots.
7. Serve hot with toasted bread slices and vegetables.
Chicken gizzards in sour cream stewed in chicken broth
750 g of chicken ventricles;
A glass of sour cream;
Allspice;
A spoonful of tomato sauce;
Black pepper;
Two glasses of chicken broth;
Vegetable oil;
Laurel leaf;
1. Clean chicken stomachs from excess and rinse. Then fill them with water, salt and cook over medium heat with a bay leaf for 50 minutes.
2. Peel the onion and cut into large half rings.
3. Peel the carrots as well, and grate.
4. Heat the pan and pour in the vegetable oil. Fry carrots and onions in this oil until lightly translucent.
5. Rinse the finished chicken stomachs again and cut into three parts.
6. Add chopped ventricles to the pan with vegetables, fill everything with broth and simmer under a closed lid for a quarter of an hour.
7. After this time, add sour cream and tomato sauce, continue to simmer.
8. After another 15-20 minutes, the chicken stomachs will be ready. Add peppers and salt to it. Mix and serve.
9. Buckwheat porridge or pearl barley will be combined with such a dish.
Chicken ventricles in sour cream with cheese
1.1 kg of chicken stomachs;
0.5 l of kefir;
160 g of cheese;
Butter;
A spoonful of hops-suneli;
green onions;
Bulb onions;
1. Place the cleaned and washed ventricles in a saucepan, add water and cook for one hour.
2. Cut the ventricles and put them in a container.
3. Peel the onion along with the carrots. Cut the first into half rings or rings, and grate the carrots through a grater.
4. Add vegetables to the container to the ventricles. Pour salt, pepper, suneli hops there and pour everything with sour cream along with kefir. Mix everything and leave to marinate for one hour.
5. Take a baking dish, put the chicken ventricles there along with the marinade, sprinkle everything with grated cheese and pour over the melted butter.
6. Cook in an oven preheated to 200 degrees for about 25 minutes.
7. Before serving, sprinkle the dish with chopped parsley and add mashed potatoes as a side dish.
8. If desired, cook this dish in pots.
Chicken ventricles in Korean sour cream
530 g of chicken ventricles;
Three heads of onions;
Ground red pepper;
A spoonful of soy sauce;
Five tablespoons of sour cream;
A spoonful of chopped cilantro;
Three tablespoons of sunflower oil;
Five cloves of garlic;
Chicken broth cube.
1. At the ventricles, remove the inner film, rinse them under running water and set to boil for 55 minutes.
2. Cut the finished ventricles into strips.
3. Peel and chop the onion. Spasser it in heated sunflower oil. In the same pan, add the ventricles.
4. Pour the offal with chicken cube broth and simmer for 10 minutes.
5. Then add soy sauce, finely chopped garlic, ground red pepper to the pan and mix. Simmer the ingredients for five minutes.
6. Sprinkle with chopped cilantro before serving.
7. Serve boiled asparagus as a side dish. Korean ventricles are also combined with noodles.
When cooking the ventricles in the broth, put additives to enhance the taste (bay leaf, herbs, peppercorns).
From fresh ventricles, the dish turns out much tastier.
To make chicken stomachs juicy sour cream, it is better to use fat.
Add mustard or thyme to the sour cream sauce, if desired.
For a spicy taste, add red pepper or garlic to the stewed ventricles.
Do not overcook the chicken ventricles, they may turn out dry.
neglected by many chicken giblets, and completely wrong. So, for example, by extinguishing chicken ventricles in sour cream sauce with onions and carrots, you can get a tasty, budgetary and light meat dish.
Wash chicken ventricles thoroughly in cool water and clean from excess yellowish films.
Put the giblets in a saucepan, cover with cold water and put on fire. When the water boils, remove the foam, add the bay leaf and black allspice peas. Cook for 20-25 minutes over moderate heat.
Finely chop the onion head.
Cut carrots into small sticks.
Pour 40 ml of vegetable oil into the pan, heat and fry the onion until transparent, 5 minutes, stirring occasionally.
Add carrots, continue to fry over moderate heat, about 5-7 minutes.
Add boiled ventricles. Fry, stirring occasionally, about 7-8 minutes.
Add 3 tablespoons of sour cream, salt, ground black pepper and seasonings to taste to the meat (I have basil). Stir, pour in 50-70 ml of water, cover with a lid. Simmer for 15 minutes.
Ready chicken ventricles, serve with fried or boiled potatoes, sprinkled with fresh, finely chopped, herbs.
Another photo of chicken ventricles stewed in sour cream.
Bon appetit!
Today I want to show you how to cook, but before that I want to say a few words about this magnificent and useful product. Nowadays, on the shelves of every supermarket you can find chicken ventricles or navels, as they are also called. At the same time, many housewives bypass them, either do not know what to cook from them, or think that they are not tasty.
In fact, a lot can be cooked from chicken ventricles or navels. delicious meals. For example, you can cook soup, borscht with them, use them together with minced chicken, as a filling for pies, rolls, pies, stew in a pan or bake in the oven, cook a delicious meat pate or homemade liverwort.
Dishes from chicken ventricles can be found in many cuisines of the world. to bright and famous dishes include perlotto with chicken ventricles and tomato sauce, kuchmachi - a dish Georgian cuisine, French confit from chicken ventricles, in Korean cuisine- boiled chicken ventricles marinated in spicy sauce.
How to choose chicken ventricles for cooking is a widespread question among housewives, because the taste will depend on the degree of their freshness ready meal. Firstly, fresh chicken ventricles do not have any specific smell and smell exactly the same as fresh chicken. So feel free to sniff them before buying. Fresh chicken navels looking firm and moist, navels that are already long time lay on the window, weathered, become shriveled.
Stewed chicken ventricles, step by step recipe with photos of which I want to show you today - albeit a simple, but very tasty dish.
Ingredients:
- Chicken ventricles - 300 gr.,
- Sour cream 20% fat - 100-150 ml.,
- Carrots - 2 pcs.,
- Onion - 1 pc. small size
- Bay leaf - 1-2 pcs.,
- Salt - to taste
- Black pepper - a pinch
- Sunflower oil.
Chicken ventricles in sour cream - recipe
Before cooking, chicken ventricles must be washed with cold water.
Boil chicken ventricles for 15 minutes. Throw the finished boiled ventricles into a colander. Pour cold water over. Once the water has drained, place them on a cutting board. Cut into two pieces.
Now you can move on to preparing the vegetables. Chop small cubes onion.
Chop the carrot on a fine grater.
frying pan with a small amount put sunflower oil on the stove. As soon as it becomes hot, put vegetables on it - with onions.
Spasser them for about 5 minutes. As soon as they become soft, put the chicken ventricles on top of them.
Immediately after them, add sour cream.
Salt the dish to taste and pepper.
In order not to kill the creamy taste of stewed chicken navels in sour cream, it is advisable not to abuse the spices, although this is not for everyone. Mix chicken navels with vegetables and sour cream. Add half a glass of water. Cover with a lid, simmer the chicken ventricles for about 15-20 minutes. The longer they are stewed, the softer they will turn out, but at the same time, the gravy from onions, carrots and sour cream will become thicker.
Shift ready chicken ventricles stewed in sour cream with onions and carrots on a plate. Serve with the main side dish until they have cooled down. Enjoy your meal. I would be glad if you liked this recipe for chicken ventricles in sour cream and come in handy. This recipe can also be made
