How to make chicken navels soft. Roast baked in the oven

Chicken stomachs are an offal. Seems like it should be cheap. But no - chicken stomachs cost 116 rubles per kilogram (bought yesterday), almost like chicken fillet. What is the advantage of this product? Firstly, it contains more useful substances (including folic acid) than chicken fillet. Offal in general are distinguished by this interesting feature - they are very, very rich in useful substances. Secondly, it is a dietary product, low-calorie (only 130 Kcal), it is often found in diets. Thirdly, it is a product recognized all over the world: in the cuisines of the peoples of the world, you can often find chicken stomachs and a salad recipe, which is given below - French.

How to prepare chicken stomachs

The main thing is to clean them from the yellow film (look at the photos for how it looks) and rinse each stomach thoroughly. The fact is that chicken stomachs can contain sand, earth, small pebbles ... and other muck, chickens swallow all this, they help them digest food (if you had birds, you yourself know this). Therefore, it is necessary to wash the stomachs especially carefully. Well, let's get down to the recipes (chicken stomachs are very tasty, my husband always asks to cook). Recipes are listed in increasing difficulty. The first one is generally simple - you don’t have to mess around, except to fry the onion.

1 RECIPE - CHICKEN STOMACH FRIED WITH ONION

I photographed this recipe.

You will need: chicken stomachs - 1 kg., onion- 2 heads, salt, spices (ground black pepper), vegetable oil for frying.

Cooking method:

Wash the chicken stomachs, remove the films, put in a pan with a lid, pour a glass of water, cover and simmer for 2 hours. If the water evaporates, add some water. Stir from time to time. Instead of stewing, you can simply boil the stomachs in salted water until soft for an hour or an hour and a half.
Peel the onion, cut into half rings and fry until tender - until golden brown on vegetable oil.
When the stomachs are completely softened - it should be tasted and ready to eat, let the water boil off and fry them lightly in vegetable oil. Salt to taste, pepper.
Fill the prepared stomachs with fried onions.
You can serve with sour cream, with any side dish (pasta, buckwheat, rice) - bon appetit!

In the photo, I'm sprinkling my (today's) favorite nut seasoning on the stomachs. You can also sprinkle them with suneli hops and dried parsley, dried dill, can dried garlic. red hot pepper(not just black).

2 RECIPE - CHICKEN STOMACHES STEWED IN SOUR CREAM

This is also a classic. How good stewed in sour cream chicken hearts, so they are in no way inferior in palatability and chicken stomachs, stewed in it.

You will need: chicken stomachs - 1 kg., onions - 2 heads, carrots - 1 piece, sour cream - 1 cup, 2 cups of water or chicken broth, tomato paste - 2 tablespoons, Bay leaf, salt, spices (ground black pepper), vegetable oil for frying.

Cooking method:

Boil chicken stomachs for one and a half hours in salted water until tender (until soft).
Cut the onion into half rings, grate the carrots.
Fry the onion with carrots in vegetable oil until golden brown.
Cut boiled chicken stomachs with a knife - into 3 parts each, put in a pan with onions and carrots, add chicken broth, bay leaf, pepper ... all seasonings and simmer together for about 15 minutes.
Add to mix tomato paste, add sour cream and simmer for another 5 - 10 - 15 minutes until fully cooked.
Bon Appetit.

3 RECIPE - SALAD WITH CHICKEN STOMACH AND WALNUTS

The recipe came to us from France. The French are famous all over the world for their gourmet cuisine.

You will need: chicken stomachs - 500 grams, walnuts(peeled) - 1 cup, crackers with spices - 200 grams (you can dry it yourself in the oven, sprinkled with spices and olive oil, or you can buy ready-made ones), lettuce leaves ("Moscow", or iceberg, or green leafy, or Peking cabbage), olive oil (can be seasoned with mayonnaise), vegetable oil for frying.

Cooking method:

Boil chicken stomachs until fully cooked.
Fry them in olive oil until golden brown, salt to taste.
Season them: you can sprinkle curry, you can suneli hops, black or red hot pepper.
Cut chicken stomachs into pieces (each into 3 parts).
Wash the lettuce leaves, tear them with your hands and put them in a salad bowl, add the chicken gizzards and croutons.
Fill the salad with either mayonnaise or sprinkle with lemon juice and olive oil - that's how you like it more.
Bon Appetit!

All recipe photos

Comments

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Comments (24):

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If you don’t like the smell when cooking, you can put a piece of celery or parsley root, plus half an onion, into the broth, there will be a pleasant aroma and super broth!)))

2014-08-09 00:38:14

Marina

Thank you for the three cooking recipes, but for now I just stewed them for 2 hours on low heat. It turned out pretty tasty. True, they exuded a specific smell while stewed. Someone might even say that it is not very pleasant. You know, when you cook the kidneys there can be such a smell or when you cook the tongue ... but these are all delicacies and very tasty and very healthy, this cannot be denied. My husband only eats them, I can't. By the way, I can’t either tongues or kidneys either - I think that these are chicken stomachs and perceive them as something inedible. The husband is simply delighted (also because he has no competitors for eating these chicken stomachs), and he is pleased that I personally buy for him. But it turned out very tasty.

2014-04-18 01:32:26

Olga

Chicken stomach powder

The skin from chicken stomachs, this yellow one that you have in the photo, does not need to be thrown away, it needs to be dried, and then pounded in a mortar. It turns out a very useful powder for the stomach and intestines. This powder should be diluted in water and drunk for diarrhea (diarrhea) and for various other intestinal disorders when the microflora is disturbed. For example, if you take antibiotics, it is known that they kill not only harmful, but also beneficial bacteria (intestinal microflora), so these crushed dried films from chicken stomachs will help restore the microflora. It is in this film that beneficial bacteria that the stomach needs are contained. We have a large chicken coop for 200 chickens, I collect these films and dry them. Even the pharmacy sells medicines for the stomach and intestines, made on the basis of these films.

2014-03-07 01:02:02

Tamara, Kazan

We used to live in the village, we had our own chickens. When mother or grandmother slaughtered chicken, they always cooked soup from chicken giblets, of course, chicken stomachs also fell into the soup. By the way, for some reason, chicken stomachs always got me in the soup. It was very tasty, so it might be better to use them in soup.

2014-03-07 00:55:22

Natalia Moscow

I love braised chicken thighs. I cook sometimes in sour cream sauce, sometimes in tomato sauce. Always delicious. Gourmets may not appreciate it, but it's really tasty and not expensive!

2014-01-23 05:03:45

Rita

It looks delicious, I wrote it down in my book and I will definitely cook chicken stomachs according to one of your recipes sooner or later. And I never cooked like that, but I saw it in stores more than once and kept thinking what people do with them, how to cook them.

2014-01-06 04:39:19

Marina, Tuapse

Only the red lettuce onion somehow looks strange in the photo, not familiar. It seems that the dish is some kind of exotic, I didn’t immediately understand what it was, I thought basil, or what?

2014-01-06 04:33:56

Tamara Petrovna

I love such things, chicken stomachs, chicken hearts, even cooked beef kidneys. Thanks a lot for diversified different recipes. With such sites where there are many detailed photos very easy to cook.

2014-01-06 04:26:36

I.V.

I've never cooked, but I definitely will. I really liked the chicken hearts stewed with sour cream, which means that the stomachs should also like it, especially since people praise them so much.

2013-12-22 02:48:07

Nature's mistake

Despite the warnings, I did not rinse my stomachs well and from time to time the sand crunched on my teeth HA HA HA HA AH ... But this did not stop me and my boyfriend and we ate everything to the last bite. Will definitely cook chicken gizzards again. I’ll wash it this time ... but I’ll certainly find another place in the recipe where I can screw up))))

2013-12-22 02:46:15

Elena, Balakovo

thanks for step by step instructions. I have never cooked chicken stomachs before because I did not know which side to approach them. I looked at them only in the windows, but did not buy. There is also not much information about chicken stomachs on the Internet and not so many recipes. A step by step recipes with photographs and even more so for chicken offal you will not find.

2013-12-22 02:36:22

Tanya, Minsk

It's absolutely delicious, thank you so much for the recipe. I didn’t know that chicken stomachs were something edible, and I didn’t even know that it was healthy. For me, this is a discovery, now I will constantly buy, because they are almost 3 times cheaper than chicken hearts and much cheaper than fillets.

2013-12-22 02:21:41

Oksana from Novocherkassk

Made it yesterday and was very pleased. I can also advise you to cook chicken stomachs like this: first stew them until cooked or just boil them, and then throw them into a pan with hot vegetable oil and fry with onions. Pour a glass of light beer and stew in this beer for 30 minutes. Do you know how tender and airy they turn out? Be sure to cook, I stew any meat in beer. You can do it without onions. Recommend.

2013-12-22 02:20:01

Petrovna

Bought chicken navels. They kept in my fridge for a year. Cooked in sour cream sauce. I love this dish because when cooking chicken stomachs, they practically do not need to be cut, cleaned, and they are already sold clean in our hypermarket, without sand ... this is a clean fillet. Only now you need to stew them for a long time, but you left it and left ... And my recipe is better and tastier than all those given here, I'm sure, try to cook them that way.

Chicken navels in sour cream sauce

1) Boil or stew chicken navels until tender. (salting, washing, cleaning, of course). They will be delicious if they are first fried in chicken fat or vegetable oil, and only then stewed, salted and peppered for about an hour or an hour and a half until cooked, taste, if soft and tasty - ready.

2) Pour sour cream sauce(see how to cook below)

3) Serve with a side dish of fried potatoes.

Preparation of sour cream sauce

Sour cream sauce is a sauce made from white sauté (that is, lightly fried flour in a pan without fat or with fat) mixed with sour cream. White sautéing means that the flour was not allowed to brown during frying, that is, the flour did not turn brown. And they fry flour either with fat in a pan, or without fat - this is how the hostess likes it. Flour for the sauce must be at least grade 1. When sautéed, flour acquires pleasant taste and smell roasted nut. So, sautéing flour without fat is just frying flour in a hot frying pan or in an oven. And with fat - it means that you first need to let the fat completely evaporate the moisture, and only then pour the flour there and fry it slightly.

So, in white passerovka (in flour, fried for a couple of minutes, without changing its color), add sour cream, heated to a boil, stir, put salt and pepper. Strain the finished sauce. Just fried flour with sour cream, but what a gorgeous sauce turned out. This sauce is served meat dishes, vegetable and fish. And it is also used as a basis for the preparation of various more intricate sauces. Add suneli hops to it, and pour it over your chicken stomachs (or, as they are sometimes called chicken navels).

From such nondescript at first glance chicken navels, you can cook just a delicious dish!

2013-12-18 00:42:20

Vladislavochka, Moscow

I can cook chicken stomachs deliciously, I know great recipe! I even recently cooked and photographed the process!

Ragout of chicken stomachs with vegetables

You will need: chicken stomachs 1kg, poultry fat for frying, butter - 30 grams, onion - 1 head, carrots - 1 pc, turnip - 0.5 pieces or 100 grams, parsley root - 100 grams, potatoes - 4 pieces, flour - 2 tablespoons of flour, ground black pepper, bay leaf, herbs, tomato puree- 3 table. spoons.

Cooking:

Rinse the chicken stomachs thoroughly, peel off the film, cut in half or into 4 parts and fry until golden brown on a strong fire.

Put chicken stomachs in a saucepan, pour hot water or hot meat broth, add tomato paste and simmer until the chicken stomachs are ready. It can be 2 hours and one and a half - depends on the age of the slaughtered chickens.

Cut carrots, parsley root, turnips, onions and potatoes into cubes or slices and fry in chicken fat.

wheat flour put in a hot pan and fry for a couple of minutes, stirring (this is necessary for the deliciousness of the sauce)

Pour the broth into the flour, mix thoroughly so that there are no lumps and pour the flour with the broth into a bowl with stewed chicken stomachs. Stir and bring to a boil.

Put browned vegetables, fried potatoes, peppercorns, bay leaf in a bowl with chicken stomachs and simmer until tender.

Serve the finished stew along with a side dish, sprinkled with finely chopped greens.

And here is my photo - chicken stomachs are stewed until tender, while I clean and cut vegetables

2013-12-18 00:21:31

Masha, Aviagorodok

Chicken stomachs, however, like chicken wings, for example, always used to be considered food waste, but edible food waste that can be cooked different dishes. Well, today, only some 20 years later, when the so-called " haute cuisine", from chicken stomachs you can cook just masterpieces culinary arts. They can be found in the best, most expensive restaurants in the world... and in the same row, there are other seemingly inedible things - bull giblets, for example, or, there, brains... you must admit, it sounds cool. Today, bovine giblets and brains and kidneys... maybe it sounds like something very expensive and special and unrecognizably delicious after the chef's touch.

Chicken gizzard salad

REQUIRED PRODUCTS: 500 grams of chicken stomachs, half a carrot, half an onion, 2 sweet peppers - red and yellow, ginger root - 2 cm, 2 cloves of garlic, 100 grams of green onions, 1 bunch of cilantro, 1 tablespoon of sesame oil, 2 tablespoons vegetable oil (preferably olive), salt and sugar to taste.

METHOD OF PREPARATION: Clean and rinse the stomachs. Boil them for one hour along with chopped carrots and onions. Cool the stomachs and cut into slices. Cut the peppers into strips, chop the green onion and cilantro. Mix cilantro with green onions. Add sugar, salt and rub with your hands. Mix the stomachs with herbs and sweet pepper. Place chopped garlic and ginger on top. Pour hot vegetable oil on top (better, as I said, olive oil), add sesame oil on top and mix.

Hello my dear cooks! Not everyone considers offal a delicacy. There are even those who treat them with disgust.

But at proper processing from such an ingredient you can prepare an exquisite and unusual dish.

To do this, you just need to know a few secrets. About how to cook chicken stomachs deliciously - I will tell you in today's review.

And you know that chicken ventricles rich in useful components and therefore recommended for baby food and when losing weight.

Among the vitamins, it is worth noting folic, ascorbic acid and riboflavin.

Appetite increase.
Stimulation of digestive processes.
Improving the condition of the skin and.
Feature improvements.

Most of the useful components are preserved when stewing a dish.

Cooking

Before you figure out what can be cooked from an offal, you should learn how to properly and quickly prepare this component.

In the store, you can buy already cleaned navels, but it also happens that you have to perform this unpleasant procedure yourself.

To make it easier - you need to soak the product in very cold water.

The cleanup is then done like this:

On a cutting board through the opening of the esophagus, the stomach must be divided lengthwise and rinsed well again.
The elastic film can be removed by prying it a little with your fingers.
Fat tissue is removed from the inside.

There are certain features of the preparation of this product.

For example, to make the stomachs soft, you need to boil for 40 minutes, and then stew or fry with carrots, onions and sour cream.

You need to cook only fresh offal, since it can be stored for no more than two days.

Choose a refrigerated product that should be springy and moist to the touch.

Frozen stomachs should be thawed in the refrigerator for about 12 hours. This will keep nutritional properties and taste of the product.
To make the offal soft, they need to be cooked over medium heat under a lid.

At the same time, pepper, salt and bay leaf should be added to the broth. Juicy navels will be obtained by baking or stewing.

How to do tasty dish you can watch the video. You can also find a recipe with a photo, which shows step by step the process of preparing a delicious dish.
The ventricles go well with pasta and.

Adding them to salads or soups will add satiety. Many spices are suitable for such a versatile product - allspice, coriander, herbs and dried dill.

Chicken stomachs: recipes

Consider different cooking recipes.

Classic cooking method

Here is a simple recipe that will work for the second.

To prepare it you will need the following ingredients:

2 onions;
half a kilogram of chicken stomachs;
3 tablespoons of vegetable oil;
half a teaspoon of soda;
salt and spices.

You can cook this dish in a pan or in a cauldron.

Here are the basic steps for this recipe:

The navels need to be washed and dried, the onion finely chopped.
The onion is laid out in a cauldron with heated oil and browned.
Then the stomachs are added, as soon as the juice stands out - add soda.
After the foam goes away - pour spices and salt. Cover the container with a lid and simmer. At the same time, stir occasionally and add boiling water. It is important that the water covers the stomachs.

For such a dish, you can use hearts, as well as add mushrooms, which will make the taste more pleasant.

Recipe with vegetables

Chicken gizzards can be cooked with vegetables.

Prepare these foods:

1 kg of the main offal;
sunflower oil;
1 carrot;
1 onion;
200 grams of broccoli;
1 zucchini;
1 Bell pepper.

Preparation consists of the following steps:

In a frying pan, you need to heat a spoonful of oil and add the washed stomachs there. Then fry them until crispy.
Add water or a glass of broth and simmer covered over medium heat for half an hour.
Prepare vegetables. Cut the onion into half rings, carrots into strips, zucchini into bars, pepper into strips.
Separate the broccoli into florets and boil in salted water for 5 minutes after boiling.
After half an hour of stewing the stomachs, you need to add carrots, onions and spices to them. Simmer for 10 minutes and then add bell peppers and zucchini. After that, you need to put out another 15 minutes.
Then add broccoli and minced garlic clove. Mix all the ingredients and simmer for another 6-7 minutes until cooked.

Before serving, the dish should stand for a while and it should be sprinkled with herbs. This dish can be cooked or used chicken heart or, which will also be delicious.

with potatoes

From simple products, you can cook a dish with potatoes.

For this you will need the following products:

700 grams of the main ingredient;
450 grams of potatoes;
350 grams of mushrooms;
50 grams of sour cream;
egg;
pepper, salt and bay leaf.

To prepare such a dish in sour cream, you must perform the following steps:

Cut potatoes into cubes and large mushrooms.
Remove the muscular membranes from the stomachs and cut them into several pieces.
Pour the offal with water, put the parsley and cook until soft for 2 hours.
Add mushrooms, bring to a boil and simmer for 15 minutes.
After that, put the potatoes and cook until tender.
Stir the sour cream with the egg and pour this gravy into the pan.

Recipe for multicooker

You can cook a delicious dish in the Redmond slow cooker. It can be served with various side dishes.

The recipe assumes the presence of the following dishes:

1 kg of stomachs;
1 carrot;
3 tablespoons of oil;
a glass of sour cream;
bulb;
spices.

Preparation consists of the following steps:

The ventricles are cut into pieces.
Then the product is transferred to the slow cooker along with three tablespoons of oil and the stewing mode is turned on for an hour and a half.
Finely chop the vegetables, add onions and carrots and fry for 15 minutes.
Add salt, pepper and seasoning to sour cream.
Boil the ventricles in the sauce for 10 minutes.

If it is dry, you can add a little milk or water to the gravy. This recipe can also be made in the oven.

in Korean

Try to cook an unusual dish in Korean.

To do this, you need to prepare the following components:

500 grams of stomachs;
1 onion;
2-3 tablespoons of vegetable oil;
1 tbsp ;
paprika, garlic, coriander, salt and fresh herbs.

The cooking process includes the following steps:

Pour the offal with water and bring it to a boil. Then salt and cook for an hour and a half.
Boiled stomachs cut into thin slices.
Chop the garlic and put it to the offal.
Then add different types of pepper and coriander to the stomachs.
Cut the onion into thin half rings and marinate it in sugar and vinegar.
Then squeeze the onion and add to the rest of the ingredients.
At the end, the mixture must be poured with hot oil. To do this, the oil must be strongly heated in a frying pan, and then poured into the salad.

Wait until the dish has cooled down, and then put it in a cold place for 3-4 hours. Suitable for this dish, cooked in any form.

The appetizer can be put on tartlets or on fresh bread.

Recipe with original sour cream sauce

Chicken gizzards can be combined with different types sauces. Alternatively, you can cook an unusual sour cream sauce.

For this recipe, prepare the following products:

500 grams of stomachs;
160 grams of sour cream;
2 pickled cucumbers;
1 onion, carrot and garlic clove;
2 spoons of horseradish;
0.5 cm fresh ginger;
vegetable oil.

Here's how to prepare this dish:

Boil the stomachs in salted water for 40 minutes and finely chop them.
Chop the onion and carrot into small cubes.
Put chopped ginger into the pan and fry together with finely chopped garlic. After that, in the same oil, fry the stomachs, carrots and onions for 10 minutes.
Then sour cream, finely chopped cucumbers and horseradish are added to the mixture. You need to simmer for another 10 minutes.

Unusual pilaf

It is worth trying the original plov.

To prepare it, you will need the following products:

300 grams of offal;
2 cloves of garlic;
1.5 cups;
1 eggplant, onion, tomato and bell pepper.

The cooking process consists of the following steps:

Stomachs need to be boiled in in large numbers water, then take them out and chop them.
Garlic should be fried in oil, and then add grated carrots, chopped onions, peppers and eggplant and fry for another 3 minutes.
Then put the tomato, ventricles, pour in the broth and pour in the washed rice.
First you need to simmer for 3 minutes on high heat, and then 8 minutes on medium, and then until cooked at a minimum. And all this under a closed lid.

Whatever dish you choose, be sure to rinse and clean the product well.

The taste and smell of the resulting dish depends on this. If you have any interesting recipe, then write it in the comments.

Do not forget to share interesting information with your friends and see you soon!

Many people think that only one or two dishes can be prepared from chicken stomachs. But no! They are prepared quickly and simply, there is a huge variety of recipes: salads, with sour cream, potatoes, in the oven, in a pan, in a slow cooker. And to become juicy and soft, you just need to learn how to handle them correctly. Ready?

And in fact, many of us deprive us of healthy by-products, but meanwhile chicken ventricles, or navels, as they are also called, have a rich taste and are very healthy. Like all offal, they are low in calories, but rich in various trace elements. An undoubted advantage is the fact that dishes from chicken ventricles are obtained on a budget, which is very important in the current realities, agree?

How to cook chicken stomachs delicious

Chicken offal - the ventricles are good because they are suitable for cooking many various dishes. What can be cooked? Salads, pate, soup, roasts, stews, fillings for pies, kulebyak and pancakes, various stews - this is far from full list what can be made from it a simple product. There is a huge variety of recipes with chicken ventricles on the Internet and it is easy to get confused in them.

I will tell you about several not difficult, available to anyone, not even too experienced hostess. I hope that they will add variety to your menu and will appeal to everyone without exception. The only advice is that the navels must be thoroughly cleaned of yellow films before cooking, because they can make the dish bitter, and rinse well. And you can get down to business.

Stomachs in sour cream in a pan - recipe

The easiest and most common way to cook ventricles is to simply stew them in sour cream in a pan. Despite the simplicity, the ventricles stewed in sour cream are juicy and soft. In addition, it is very easy and fast, the hostess can handle it, even if she is not very skilled in cooking. To prepare the ventricles stewed in sour cream, take:

Chicken ventricles - 500 gr.
Sour cream - 250 ml.
Chicken broth - a glass.
Black pepper with salt - take to taste.
Sunflower oil - 2 large spoons.

Cooking ventricles in sour cream:

Clean the ventricles from yellow films, rinse thoroughly in running water.
Cut each ventricle into 3-4 pieces.
Then heat the oil in a frying pan and lay out the chopped ventricles. Fry them until golden brown.
When the navels are fried, fill them with chicken broth and let it boil, then make the gas quieter, cover and simmer for at least half an hour. Chicken broth, if not, you can replace it with water, final result nothing to lose from it.
Then everything is simple: add sour cream, salt and pepper to the dish, mix thoroughly and simmer with an open lid over low heat until the sauce thickens. Sour cream is better to take the fattest.
The stomachs are ready. They can be served with any side dish. Like pasta and rice.

Delicious Chicken Salad Recipe

I suggest cooking not complicated and healthy salad from chicken stomachs. It can also be served for a second lunch or dinner. The salad has two dressing options: vegetable oil or mayonnaise. Follow a diet - a salad seasoned with vegetable oil will wonderfully diversify your meager menu. To prepare a salad of chicken ventricles, we will take:

Chicken stomachs - 300 gr.
Carrot - 130 gr.
White cabbage - 170 gr.
Cucumber - 170 gr.
Lemon juice - take to taste, but do not overdo it.
Black pepper - take to taste.
Salt - take to taste.
Sunflower oil.

Step by step salad recipe:

First of all, boil the chicken ventricles in salted water for half an hour, after cleaning them well.
While the boiled ventricles are cooling, take care of the vegetables. Wash cabbage and cucumbers. Peel and wash carrots. All vegetables must be dry.
Finely chop the cabbage. Grate carrots. Mix them together and add some salt.
Cucumbers cut into half rings and send to the cabbage and carrots.
Cool the boiled chicken ventricles, and cut into small pieces (I like to cut into thin strips). Add them to vegetables.
Let's finish the preparation of our chicken navel salad with dressing. To do this, splash a little vegetable oil into a salad bowl, if you like olive oil more, then take it. Sprinkle everything ground pepper and salt, sprinkle with lemon juice. Vegetable oil can be replaced with mayonnaise. Mix everything and your salad is ready.

Juicy and soft ventricles in a rustic pan

I suggest you cook the stomachs with vegetables in a rustic way - a nutritious and easy-to-cook dish. I warn you: the only difficulty is that you need to make sure that the liquid does not evaporate much during the stewing process and our navels remain covered with sauce all the time. Do you want to know how I cook? Then welcome to the article.

Take:

Ventricles - 0.5 kg.
Onion, sweet pepper, bell pepper, carrot and tomato - each vegetable 1 pc.
Soy sauce - 2 large spoons.
Fatty sour cream - 2 large spoons.
Vegetable seasoning - to taste.
Dill - to taste.
Sunflower oil - 3 tbsp. spoons.

Cooking navels in a pan:

First, clean the chicken ventricles from films, wash and boil for 30 minutes. After the ventricles are cooked and become completely soft, drain the water.
Then we'll move on to vegetables. Peel the onion and finely chop. Wash and peel the carrots, grate coarsely. Remove the seeds from the pepper, cut it into 4-6 pieces and cut into strips. Wash the tomato and cut into cubes.
Next, heat the vegetable oil in a frying pan and fry the onion until it becomes golden. Add the carrots to the onions and continue to fry for another 3-5 minutes. Put the tomato and pepper in the pan and fry the vegetables for another 5 minutes.
After frying the vegetables, put the ventricles cut into 4 parts to them, pour 0.5 cups of water, add soy sauce and sour cream, sprinkle with seasoning. Mix well and simmer until cooked under the lid. It is important to ensure that the sauce in which the ventricles are stewed does not evaporate completely.
Before serving for a second lunch or dinner, sprinkle the ventricles with dill. Can be served an independent dish and with boiled potatoes.

How to cook delicious chicken stomachs in a slow cooker

The miracle helper multicooker has firmly entered our lives. Now it is impossible to imagine a modern kitchen without this gadget. We are getting better and better at cooking in a slow cooker. Dishes in it retain the maximum amount useful properties navels, and the cooking process, on the contrary, takes a minimum of time and effort, which we really appreciate.

All this applies to the ventricles cooked in a slow cooker. I want to add one more to your piggy bank unusual recipe chicken navels stewed in beer. The ventricles prepared in this way turn out to be very soft, juicy, and acquire a chic taste. So, to stew chicken ventricles in beer

Take:

Chicken navels - 500 gr.
Bulb - 2 pcs.
Beer - 1 glass.
Chicken broth - 1 cup.
Flour - 1 spoon.
Dijon mustard, but if you can’t find it, then take the usual one - 1 tbsp. a spoon.
Salt and black pepper, any spices - take to taste.
Sunflower oil - 2 large spoons.
Sugar - 1 teaspoon.
Butter - 50 gr.

Step by step recipe:

The cooking process is extremely simple: Turn on the multicooker in the "Frying" mode, if there is no such mode, then you can use "Baking". Pour vegetable oil into the bowl, and when it is hot, add butter to it. While the oil is heating, chop the onion.
While the onion is fried, peel the stomachs from the films, rinse them and chop finely. When the onion turns golden, throw the ventricles into the multicooker bowl, salt, add sugar and pepper, Dijon mustard, pour in beer and broth. Stir, set the "Extinguishing" mode for exactly 1 hour.
After the ventricles are cooked, they will become juicy and very soft. Add a tablespoon of flour to them and mix well. Everything! Delicious and satisfying ventricles are ready!

Stomachs baked with potatoes

Potatoes and chicken navels go great together. I advise you to cook the most delicious casserole from potatoes and navels, it is simple to prepare, but it pleases everyone with excellent taste. The big advantage of this recipe is its low cost. To bake chicken ventricles with potatoes,

Chicken navels - 600 gr.
Potatoes - 5 pieces medium.
Bulb - 1 pc.
Hard cheese - 100 gr.
Ketchup universal - 1 tbsp. a spoon.
Sour cream of any fat content - 3 tbsp. spoons.
Garlic cloves - 2-3 pcs.
Salt, black pepper - take to taste.
Any greens - to taste.

Thoroughly clean the navels, rinse and boil in lightly salted water for half an hour.
Boil potatoes in uniforms until half cooked. Then it needs to be cleaned and cut into circles.
Grease a casserole dish with oil and place the potatoes on the bottom. Salt and pepper it. Then sprinkle the potatoes with chopped herbs and finely chopped onions. The last layer will be the ventricles.
In a separate bowl, mix sour cream, ketchup and minced garlic. Pour our future casserole with the resulting sauce, sour cream will make the navels very juicy.
Put our dish in a preheated oven and bake for 30 - 40 minutes. Then remove from the oven, sprinkle with grated cheese and return to the oven for another 5 minutes, no more, so that the top is slightly browned.

Well, the final point is a simple recipe for chicken ventricles. And what - I will not say, see for yourself. That's how mysterious I am. Be healthy and eat delicious! With love… Galina Nekrasova.

If you love offal, be sure to check out this collection. After all, chicken ventricles are very tasty. The main thing is to be able to cook them correctly.

Choose a recipe.

A very budgetary product that will help to feed the whole family tasty and satisfying.

1. Chicken ventricles in a quick way

Products:

Chicken stomachs - 500 gr.

Onion - 2 pcs.

Soda - 1/2 teaspoon

Spices to taste, salt.

How to cook chicken stomachs in a quick way:

Rinse and dry the navels. Finely chop the onion, put it in a cauldron with heated oil, fry until browned. Add the stomachs to the onion, fry until juice is released, add soda (soda is added when cooking sinewy, dry meat, stomachs, offal to speed up the cooking process, while the meat turns out tender, juicy) - the sauce will foam when the foam comes off, add spices, salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and pouring boiling water so that it constantly covers the ventricles.

Cook the dish until the ventricles are soft. For many, chicken stomachs taste like mushrooms, if you combine them with mushrooms, then this feature of perception, if any, will increase even more, and it will turn out even tastier.

2. Stewed with mushrooms and potatoes chicken ventricles

Products:

Chicken gizzards - 600 gr

Potato - 400 gr.

Mushrooms - 300 gr.

Sour cream - 50 gr.

Egg - 1 pc.

Bay leaf, salt, pepper

How to cook chicken ventricles stewed with mushrooms and potatoes:

Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 parts, pour water, put the laurel and boil for 2 hours until soft.

Add mushrooms to the prepared stomachs, salt, bring to a boil, reduce the heat and boil for 15 minutes, put the potatoes and cook until tender. Mix sour cream with an egg, pour the mixture into a saucepan, mix, remove it from the stove.

3. Chicken ventricles stewed in sour cream

Products:

Chicken stomachs - 1 kg.

Onion - 2 pcs.

Butter - 50 gr.

Carrots - 2 pcs.

Mayonnaise and sour cream - 4 tbsp. spoons

Vegetable oil - 3 tbsp. spoons

Black pepper, herbs, salt.

How to cook chicken ventricles stewed in sour cream:

Boil the stomachs until soft, let cool and chop.

Grate the carrots, chop the onion, fry the vegetables in oil until half cooked.

Add the stomachs to the vegetables, stew for 5 minutes, pour in the sour cream, put mayonnaise, pepper and salt, season with butter, then simmer for another 5 minutes, add chopped herbs, mix, remove from the stove.

4.Chicken ventricles in original sour cream sauce

Products:

Chicken stomachs - 500 gr.

Onion - 2 pcs.

Sour cream - 150 gr.

Pickled cucumbers - 2 pcs.

Carrot - 1 pc.

Garlic - 1 clove

Fresh ginger root - 0.5 cm.

Horseradish - 2 tbsp. spoons

Black pepper

Vegetable oil - 3 tbsp. spoons

How to cook chicken ventricles in the original sour cream sauce:

Boil the stomachs in salted water for 40 minutes, let cool, finely chop. Clear and small cube cut carrots and onions.

Heat vegetable oil in a frying pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring.

Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer over medium heat for another 10 minutes.

5. Pilaf with chicken ventricles

Products:

Chicken stomachs - 500 gr.

Onion - 1 pc.

Garlic - 2 cloves

Long grain rice - 1.5 cups

Tomato, bell pepper, eggplant - 1 pc.

Vegetable oil - 3 tbsp. spoons

Black pepper, oil, salt

How to cook pilaf with chicken ventricles:

WITH large quantity water, boil the stomachs, salt the broth to taste, remove them from the broth and cut.

Grind garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, sweet pepper, fry for 3 minutes, put not coarsely chopped tomato, ventricles, pepper and salt, pour in the broth left from the stomachs, add washed rice, cover with a lid and cook the dish for 3 minutes over high heat, then 7 minutes over medium, then at a minimum until the rice is ready.

If necessary, add broth.

6. Chicken ventricles in beer

Option 1

Products:

Chicken stomachs - 1 kg.

Onion - 2 pcs.

Vegetable oil - 3 tbsp. spoons

Light beer - 0.5 liters

Butter - 60 gr.

Mayonnaise - 2 tbsp. spoons

Black pepper and spices, salt

We clean a kilogram of chicken ventricles, wash, cut in half. Pour odorless vegetable oil into a frying pan, ventricles there, fry.

10-15 minutes pass, we take 0.5 bottle of light beer. Simmer for 30-40 minutes on a slow fire.

Add a lot of onions, cut into half rings, beer leftovers, 60 grams butter, 2 tbsp. tablespoons of fat 67% mayonnaise, ground black pepper, a little saffron or curry, your favorite spices, and forget for another half an hour.

Option 2

Products:

Chicken stomachs - 1 kg.

Onion - 2 pcs.

Vegetable oil - 3 tbsp. spoons

Light beer - 0.5 liters

Butter - 60 gr.

Flour - 1 tbsp. a spoon

Black pepper and spices, salt

How to cook chicken ventricles in beer:

First I fried the onion (I love the taste of fried onions), and then I added the stomachs.

And instead of mayonnaise, I put a little flour for the thickness of the sauce. It turned out great!

Beer in ready dish not felt, but the sauce gives a special, original taste.

7. Stewed ventricles with vegetables

Products:

Chicken stomachs - 1 kg.

Onion - 2 pcs.

Vegetable oil - 3 tbsp. spoons

Carrot - 1 pc.

Zucchini - 1 pc.

Sweet pepper - 1 pc.

Broccley - 200 gr.

Garlic - t clove

How to cook stewed ventricles with vegetables:

Thoroughly clean and rinse one kilogram of chicken ventricles in running water. In a deep frying pan, heat the vegetable oil, add the ventricles, add a little salt and quickly fry over high heat until golden brown. Then add one glass of chicken broth or water and simmer the ventricles under the lid over medium heat for half an hour.

In the meantime, prepare the vegetables: cut one carrot into thin strips, cut the onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked for 5 minutes after boiling.

After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the zucchini and sweet pepper, mix thoroughly again, and simmer, stirring, for another 15 minutes.

Then add boiled broccoli and one chopped garlic clove, mix gently and simmer everything together over low heat under the lid for another 5-7 minutes until tender. Remove from heat and let steep for 10 minutes. Sprinkle with finely chopped herbs before serving.

Chicken stomachs are infrequent guests in our diet. But in vain. After all, they are healthy, inexpensive and, if cooked correctly, delicious. Chicken gizzards take a little longer to cook than fillets. But is it such a big problem?

Recipes of chicken ventricles in assortment.

Product Brief

About the benefits. And chicken hearts, and ventricles, and liver - in a word, all these chicken offal- not much inferior to the actual meat. For example, stomachs are valuable for their high protein content. They have vitamins and other useful material, specifically - a lot of iron, potassium, zinc, phosphorus, folic acid and even polyunsaturated fatty acids.

How to choose the right one. Try to buy refrigerated product (note that chicken gizzards keep up to 48 hours). And if the ventricles are not cleaned, then pay attention to the cuticle - its dense film should be clean, bright yellow.

Calorie content. Low calorie product will appeal to those who follow the figure - in 100 grams there are only 6.4 grams of fat (proteins - 21, and carbohydrates - 0.6 grams), and all this satisfying pleasure contains 130 kcal.

About cooking time. You can minimize the cooking time by buying chicken ventricles of young chickens, the cooking time will then be about 30-45 minutes, while the old ventricles will have to be cooked for at least 1.5 hours.

What to cook. Pretty cooked from chicken ventricles variety of dishes: salads, soups and, of course, main dishes, both independent and served with a side dish (potatoes, pasta, rice, cereals). The ventricles are fried, boiled, stewed, baked. They are stuffed with food (for example, pumpkin or tomatoes). Cooking with others chicken giblets, or separately, but served both hot and cold - it depends on the dish.

In a word, this product should be known, and one should be able to cook from it. The guts are worth it.

A selection of recipes for salads, soups and second courses from chicken ventricles.

Chicken gizzards - salad recipes

In the proposed recipes for chicken navels, there are also recipes with mayonnaise, a product that is known to be tasty, but not entirely healthy. But if you do homemade mayonnaise, which is not at all difficult, you will get ideal options ...

Light salad of chicken ventricles

It can be served before dinner, a kind of "aperitif", or as an independent dinner. Extraordinary interesting flavor combination stomachs, avocados, apples and sun-dried tomatoes.

Ingredients for the recipe: chicken stomachs - 100 grams, avocado - 1, lettuce leaves - 4-5 pieces, apple - 1 green, sweet and sour taste, lemon juice- 1 tbsp. spoon, dried tomatoes - 3-4 pcs.

How to cook. Boil the navels until soft, transfer to a colander to drain the water. Cut into halves or quarters.

Wash the lettuce leaves, shake off the water, arrange on a dish. Cut the apple into thin slices, sprinkle with lemon juice and spread on lettuce leaves. Cut the avocado pulp like an apple, also sprinkle with lemon juice, put on a dish. Put chicken ventricles and dried tomatoes (if they are large, cut). Salt and pepper to taste. Refuel a small amount vegetable oil (you can add a couple of teaspoons of tomato oil).

Spicy oriental salad of chicken stomachs

Simple, tasty and a little bit of the East (or is there a little bit of it? ..). For connoisseurs of soy accents.

Recipe Ingredients: chicken ventricles - 300 grams, onions - 1, potatoes - 1, cilantro (can be replaced with mint and basil) - to taste, garlic - 2 cloves, vegetable oil and vinegar - 3 tbsp each. spoons, soy sauce - 2 tbsp. spoons, spices: sugar, salt, red ground pepper.

How to cook. Boil the chicken stomachs until soft, cool and cut into thin strips. Cut the onion into half rings. In a frying pan with vegetable oil, fry the chopped straws of the ventricles and onion until a beautiful crust.

Peel the potatoes and cut into strips (as for French fries). Boil by dropping into salted boiling water. It will take 3-4 minutes in time. Transfer to a sieve and rinse under running water cold water. Let the liquid drain and pat dry with paper towels.

Pour vinegar, soy sauce into a bowl, add salt, pepper, sugar, squeeze garlic, put finely chopped greens. Stir. Put the ventricles and mix again. Place in the refrigerator to let the salad infuse (at least an hour), so it will be much tastier.

Salad with chicken stomachs with mayonnaise

Very satisfying, because there is cheese and mayonnaise.

Ingredients for the recipe: chicken ventricles - 300 grams, onion - half, cheese - 65 grams, garlic - 1 clove, spices: black pepper and salt, dressing: mayonnaise

How to cook. Boil the stomachs, remove from the broth and cool. Cut into thin slices. Finely chop the onion, put in a bowl and marinate for 10-15 minutes with vinegar diluted with water. Grate the cheese coarsely.

Assemble the salad: put pieces of ventricles, cheese, onion in a salad bowl, after draining the marinade; salt and pepper, squeeze the garlic, season with mayonnaise. When serving, you can decorate with finely chopped greens.

Salad with chicken stomachs and cucumber

You can add, or you can not add ... mayonnaise.

Recipe Ingredients: chicken stomachs - 300 grams, onions - 1 small, green onions - a bunch, carrots - 1, cucumber - 2 medium, lemon juice from 1/4 lemon, cilantro grains.

How to cook stomachs. Cut the onion into half rings, green - into small pieces-feathers. Grate (or cut) the carrots to make long strips. Cucumber also cut into long strips.

Fry the chicken navels in a small amount of hot vegetable oil, add the onion and sauté until it turns a light yellow color. Add carrots, simmer until soft. Cool down. Add green onions, lemon juice, pepper and salt, crushed cilantro seeds. Stir and send to the refrigerator to infuse (at least half an hour).

Salad "almost Olivier"

Yes, yes, almost Olivier, only with chicken stomachs. Very tasty, like any version of this salad.

Ingredients for the recipe: chicken ventricles - 500 grams, potatoes - 2-3, carrots - 2, eggs - 3, salt, pepper and mayonnaise for dressing

How to cook. Boil the ventricles and vegetables, potatoes and carrots, hard-boiled eggs until tender. Peel eggs and vegetables. Cut all products into small cubes. Season with mayonnaise, pepper and salt. Serve garnished with greens.

Chicken gizzards - first course recipes

And now we can move on to the first dishes. The very first thing that comes to mind is a fragrant soup made from giblets - a broth from the ventricles and homemade noodles, and finely chopped greens on top. Our ancestors certainly knew a lot about this.

Old fashioned chicken noodle soup with chicken stomachs

A very light yet hearty soup.

Recipe Ingredients: chicken stomachs - 500 grams, noodles - 70 grams, carrots - 1 large, onions - 1 medium, salt, herbs.

How to cook. Boil the chicken stomachs until tender. During cooking, remove the resulting foam. Cook over low heat until the broth is clear.

Peel the carrots and onions and cut into pieces of any shape and size. You can put in the middle to the stomachs in the middle of cooking, or you can lightly sauté in vegetable oil until light color and put at the very end. Coarsely chopped pieces of carrots and onions, if necessary, are easy to remove and pour the soup without them.

Put the noodles into the broth. Ready soup salt and serve hot.

Advice for those who do not like onions and carrots in soup. Cut the ventricles into small pieces, boil until tender over low heat, throw the noodles into the broth. When the noodles are ready, beat in the egg, stirring the broth vigorously. Salt. You can apply.

Okroshka with chicken stomachs

Okroshka can be made with any meat and even sausage. So why not use chicken ventricles, so soft and tender?..

Recipe Ingredients: ventricles - 500 grams, fresh cucumbers - 4-5, eggs - 4, potatoes - 3-4, greens: dill, green onions, parsley, cilantro, mint and others to your taste, salt, pepper, dressing of your choice: kvass , kefir, whey, mineral water.

How to cook. Boil the chicken ventricles until cooked, cool and cut large pieces(can be in half). Hard-boiled eggs, cut into cubes, you can knead with a fork. Boiled potatoes, peel and cut into cubes. Cut the cucumbers in the same way.

Carefully sort and wash the greens, shake off the water, chop finely. If the greens are not young, then putting them in a bowl, remember a little (you don’t need to do this with green onions!), So that it becomes soft and let the juice flow a little.

Put meat, potatoes, cucumbers and eggs to the greens, mix. Salt and pepper.
How to apply? You can immediately pour the chopped salad with liquid, cool in the refrigerator and serve. And you can serve separately, so that everyone chooses what he likes okroshka more. In addition, you can serve sour cream and mayonnaise.

Soup from chicken stomachs with ready-made vegetable mixture

Option fast food. It will turn out especially quickly if the broth on chicken stomachs is cooked in advance.

Recipe Ingredients: chicken stomachs - 800 grams, onion - 1, ready Vegetable mix- 500 grams, adjika - 1 teaspoon, soy sauce - 1 tbsp. spoon, ketchup - 1 tbsp. spoon, spices: bay leaf, pepper, salt, sweet peas

How to cook. Wash the chicken ventricles, cut into halves and fry in vegetable oil over high heat. Put in a saucepan. Put thinly sliced onion here and sauté a little. Make a ketchup mix soy sauce and adjika. Add to saucepan.

Take the vegetables out of the bag. Pour in water. By the way, you can adjust the thickness of the soup with the amount of water, making it ordinary thin or very thick. Cook over low heat until done. Add bay leaf and sweet peas. Let it brew for half an hour, remove the parsley and serve.

Chicken stomach soup in a pot

Fragrant, from the oven, the soup will definitely appeal to everyone. And for those who cook, even more so, because there is a minimum of effort: cut, lay, put in the oven.

Recipe Ingredients: chicken stomachs - 500 grams, onions - 2 small, sweet pepper - 1-2, carrots - 1, salt, pepper, greens when serving

Recipe preparation. Peel the onions, carrots and peppers, cut arbitrarily (thin strips or small cubes). Put in a bowl.

Wash the stomachs and cut into 2-3 parts, put to the vegetables. Salt and pepper, mix and divide into 3 pots. Put the pepper and pour water (a glass in each pot or depending on the desired density, but not more than 2/3 of the volume of the pot). Cook in the oven, covering the pots with lids, at t180 for an hour and a half. Sprinkle with herbs when serving.

Advice: if there are no pots, then you can cook such a soup in a sleeve. Carefully fix the bag on both sides so that the liquid does not leak out, put in a deep baking sheet. When finished, remove the baking sheet, let cool slightly, and then pour the soup into a saucepan and serve.

Soup with chicken ventricles and champignons

You can make regular or puree soup, it will be delicious in any case.

Recipe Ingredients: chicken ventricles - 500 grams, broth (preferably chicken) - 1.5 liters, onions - 2, champignons - 200 grams, celery - 1 stalk, carrots - 1, potatoes - 1, garlic - 1-2 cloves, millet - a third glasses

How to cook. Boil the stomachs until done. If at the time of cooking the soup there is no chicken broth, then you can use it from the ventricles.

Cut the meat into small pieces. Peel and cut carrots, onions, celery and potatoes: size - small, shape - at your discretion (cubes or straws). Fry the vegetables with a little vegetable oil in the saucepan in which the soup will be prepared.

Squeeze the garlic to the vegetables, mix and fry for a couple of minutes. Pour in the broth, add the washed millet and cook until the cereals and potatoes are soft. Cut the mushrooms into thin platinum, put in the soup and cook for about 15 minutes. 5 minutes before the end, put the pieces of the ventricles, salt.

If you want mashed soup, then before putting the meat, punch the soup with a blender, let it boil, and then put the pieces of meat and let it boil again. Serve hot with fresh herbs.

Chicken gizzards - recipes for second courses

For second courses, chicken ventricles are stewed in sauce, tomato, sour cream or cream, and also baked or stewed.

Chicken ventricles in yogurt sauce

Spicy, tasty, unusual.

Recipe Ingredients: chicken stomachs - 1 kg, carrots - 2 medium, garlic - 1-2 cloves, onions - 4 medium, horseradish - 2 tbsp. spoons, fresh ginger - 1-2 cm, natural yogurt - 300 grams, sugar - 1 teaspoon, spices: salt, pepper, ground coriander.

How to cook. Boil the stomachs until tender. Cut into thin strips. Cut the peeled garlic and ginger into slices. Fry in vegetable oil and remove. Cut carrots and onions into small cubes, put in garlic-ginger oil, add sugar and coriander, stir over low heat and sauté vegetables. Add ventricles and simmer for 10 minutes. Put yogurt and horseradish, salt and pepper. Simmer for 5 minutes. Serve with any side dish.

Advice: instead of yogurt, you can use sour cream, but not sour, and instead of horseradish, pickles are suitable, which, although they do not replace the piquancy of the root, will give the dish an additional zest.

Chicken stomachs with vegetables

Recipe Ingredients: chicken ventricles - 1 kg, carrots - 1 large, celery -2-3 stalks, onions - 2, tomatoes - 2, sweet peppers - 1, fatty cream - 3-4 tbsp. spoons, sugar - 1 teaspoon, broth - 200 ml, spices: salt, bay leaf, pepper, vegetable oil - 4 tbsp. spoons, herbs: dill and parsley

How to cook. Put chicken ventricles in a saucepan, pour 50 ml of broth over them and cook for 10 minutes over high heat, without covering with a lid. Then lower the heat, cover the pot and cook until almost all of the broth has evaporated.

Peel the vegetables and cut: carrots into strips, onions into half rings, celery into small pieces. Put the vegetables to the ventricles, pour in the oil, mix and simmer, covered, for 30 minutes, stirring occasionally.

Peel the tomatoes and cut them into cubes. Cut the pepper into the same cubes. Put to the meat, salt, pepper, add sugar. Simmer until the ventricles are completely soft, if necessary, add the broth.

Pour the remaining (if any) broth, add cream, mix. Pour finely chopped greens, put the parsley and cook for 5-7 minutes. Turn off the heat, remove the bay leaf and serve.

Chicken gizzards with champignons

A very tasty dish. And although it will take more than an hour, it is comforting that most of the time the stove cooks itself.

Recipe Ingredients: ventricles - 1 kg, champignons - 800 grams, sour cream - 200 grams, onions - 2, carrots - 1, spices: salt, pepper, vegetable oil for frying

How to cook. Boil chicken stomachs, cut into strips. Cut vegetables, onions, carrots and mushrooms into strips and fry in vegetable oil. Put the ventricles to the vegetables, add sour cream and water (the amount is up to you according to the density of the gravy, on average about half a glass). Simmer over low heat for about an hour. Serve with garnish.

Chicken gizzards with potatoes in a pot

When preparing soup in pots, why not put the pots next to the second one.

Recipe Ingredients: ventricles - 500 grams, potatoes - 4, carrots - 1, heavy cream(sour cream) - 2 tbsp. spoons, spices: salt, pepper

How to cook chicken stomachs. Cut them into small pieces, salt and pepper. Peel the vegetables and cut: potatoes into cubes, and carrots into small cubes. Arrange in layers in pots: at the bottom a layer of ventricles, then carrots, then potatoes, cream and a little water (no more than 40-50 ml). Cook, covered with a lid, at t 200 degrees for about an hour. Stir before serving.

Chicken gizzards as stuffing for eggplant

Suddenly? The ventricles are an excellent filling for vegetables. You can stuff them with zucchini, potatoes or eggplant. As well as tomatoes, bell peppers and everything that starts.

Recipe Ingredients: chicken stomachs - 800 grams, eggplants - 12 small ones, garlic - 4 cloves, cheese - 200 grams, onions - 2, seasonings: salt, bay leaf, suneli hops (3 teaspoons), vegetable oil.

How to cook chicken stomachs. Cut the eggplant lengthwise, put it in a spacious container and pour the brine from three liters water and three tablespoons of salt. Let them stand for an hour. Remove eggplant from brine, pat dry with paper towels, brush with oil inside and out. Put cut up on a baking sheet and bake for half an hour in the oven at t 180. Carefully remove a little pulp from the prepared eggplant, which you chop with a knife.

Boil the ventricles with bay leaf and allspice until tender. Cool and cut into strips. Chop garlic and onion and fry in vegetable oil (with two tablespoons). Put the ventricles, salt and sprinkle suneli hops, mix and cook for 5 minutes. Put the eggplant pulp here, mix.

Fill the eggplants with the filling. Place them in a baking dish. Sprinkle grated cheese on top. Bake in the oven for about 10 minutes until a beautiful cheese crust. Serve hot eggplants with ventricles at the table.