Delicious chicken navels. Chicken gizzards in sour cream

Delicious to cook stomachs poultry many various ways: they are used to make first and second courses, boil, stew, cook meatballs, fillings for baking and salads. However, in order for the future dish to turn out successful, it is very important to pay attention not only to the cooking process, but also primary processing offal.

How to properly cleanse the stomach?

Usually the ventricles are sold already cleaned. Taking this offal on the market from farms, you will have to clean it yourself.

The stomach of a chicken consists of dense muscle tissue, from the inside it is lined with an elastic cuticle (film) and fat. To quickly remove unnecessary film, just immerse raw product for a few minutes in ice water.
Then sharp knife on each ventricle, an incision should be made along the intestinal opening. Then shake out its contents, rinse under cold water and pour over boiling water.
After all these manipulations, it remains only to remove the cuticle. It is enough to pick it up by the edge with a fingernail, squeeze a finger under it and the film should easily move away.
Once all the films have been removed, the ventricles must be rinsed again and you can start cooking.

How to cook chicken stomachs?

The process of cooking chicken ventricles is no different from the similar preparation of other offal from poultry. To make them soft and tasty, it takes about an hour and a half to cook chicken stomachs. The product must be placed in a bowl with cold water, put on fire and boil, periodically removing the foam formed during boiling.

To make the dish even tastier, after boiling the stomachs, you can additionally fry, stew or bake. Below are some detailed and easy-to-follow recipes.

Stewed stomachs in sour cream

To prepare the dish you will need:

main ingredient - chicken stomachs - 1 kg
large onion or 2 medium heads
carrots - 2 root vegetables
chicken broth - 2 cups (you can take water)
sour cream - 400 g
tomato paste - 3 tablespoons
some sunflower oil
freshly ground pepper, Bay leaf and salt - optional.

The offal must be cleaned and washed well.
Then boil the chicken stomachs so that they are soft. This will take 1 or an hour and a half.
During this time, we prepare the rest of the products. Onions need to be peeled, washed and cut into half rings.
Grate peeled carrots coarse grater.
Fry onions in vegetable oil until transparent, then add carrots to it and sauté well together.
Cool the boiled ventricles and cut into 3 parts. Connect the stomachs with the roast.
Pour the dish with broth, salt and simmer for about 15 minutes. Then put tomato paste, sour cream, bay leaf and pepper, and send to stew for another 10 minutes.

Ready! Chicken stomachs in sour cream will be accepted with a bang by all members of your family!

gravy recipe

It is not difficult to cook delicious chicken stomachs with gravy. For this dish you will need the following ingredients:

chicken ventricles - 500 g
jar of beans in tomato
broth -100 ml
onions - 2 pieces
carrots - 1 piece
sweet pepper - 2 pieces
greens - 1 bunch.
a couple of cloves of garlic
salt and spices to taste.

Dry beans can also be used in the recipe, but in this case they will have to be soaked overnight and boiled separately.

Let's start cooking:

Stomachs should be washed and boiled until tender.
Peel and cut the onion into medium dice.
Grate carrots on a coarse grater.
Bulgarian pepper cut into strips.
Cut the dill and parsley, preferably not very finely.
Finely chop the garlic with a knife.
Roast vegetables for sunflower oil. First, bring the onion to transparency, then add the carrots and simmer with it. Last to put Bell pepper and keep on fire for a while.
Boiled chicken ventricles cut into 3 parts and add to the fried vegetables. Continue frying for a couple more minutes.
Open a can of beans in tomato sauce and add to vegetables and stomachs, pour half a glass of broth. You can add bay leaf.
Simmer covered over low heat for about 10 minutes. At the end of cooking, add spices, chopped herbs and garlic and let the dish stand for a while under the lid without fire.

The ventricles with gravy prepared according to this recipe are very juicy and fragrant. They can be served with any side dish. Such chicken stomachs with potatoes are especially tasty. Potatoes can be substituted if desired. boiled rice or pasta.

French salad with gizzards

This original, refined and easy-to-prepare dish will not leave anyone indifferent. For it you will need the following ingredients:

raw ventricles - 600 g
crushed walnuts- 1 faceted glass
crackers cubes, spicy - 200 g
lettuce leaves (you can take both iceberg and Beijing cabbage)
spices - optional
sunflower oil - 2 tablespoons.

Stomachs should be washed and boiled until soft.
Then cool and divide each ventricle into 3 parts with a knife.
Fry the resulting pieces in sunflower oil and season with spices that you like (pepper, dried basil, curry or suneli hops).
While the stomachs are fried, you need to wash and dry the lettuce leaves. Tear them with your hands and put in a deep bowl.
Add fried stomachs, croutons and walnuts to the greens.
The resulting salad can be seasoned with olive oil with lemon juice. For lovers of more high-calorie and hearty meals mayonnaise will do.
The finished dish can be garnished with olives, basil or parsley leaves and served in a beautiful salad bowl.

You will learn another interesting salad recipe for their poultry ventricles by watching the video.

How to cook chicken ventricles with vegetables in a slow cooker?

Poultry stomachs cooked in a slow cooker are especially tender and tasty.

For this dish we need:

chicken stomachs - 800 g
bell pepper - 3 pieces preferably in different colors
medium carrot - 2 pieces
onion - 3 pieces
tomatoes - 4 pieces
frozen green peas - 300 g
butter - 50 g.

Before cooking, it is necessary to prepare, clean and wash chicken stomachs and vegetables. Then:

Cut raw stomachs into 3 parts and put in a multicooker bowl. Add 100 ml of water, salt and put on simmer for 40 minutes.
Onion cut into half rings.
Carrots and tomatoes - cubed.
Bulgarian pepper cut into large slices.
As soon as the slow cooker turns off, put all the prepared vegetables and frozen peas into it. Add a slice butter. Put on the extinguishing mode for another 25 minutes.

It turns out very tasty and juicy, can be served with a side dish: with rice, pasta or potatoes.

You will learn another recipe for making ventricles in a slow cooker from the following video.

Chicken gizzards is an affordable product from which you can cook delicious dishes according to simple recipes. Recipe chicken stomachs should be in every hostess. After all, dishes from the stomachs are low in calories and affordable.

Even children who do not like dishes with offal are happy to eat chicken ventricles stewed in a pan with spices and vegetables. Also chicken stomach recipes women will like it, because the calorie content of the stomachs is relatively small.

So, let's figure out how to cook chicken stomachs deliciously and simply in sour cream classic recipe, and also consider a few more equally tasty and simple meals in a pan, in a slow cooker, oven and pots.

Stewed chicken stomachs in a pan in sour cream - a simple recipe

Chicken stomachs stewed in sour cream are delicious and tender. This recipe for chicken stomachs is very simple. The finished dish goes well with a side dish of mashed potatoes or buckwheat and is sure to please both adults and children.

To make the ventricles soft, they must first be boiled in lightly salted water with spices for at least an hour. Also, before cooking, it is necessary to remove the film, fat from chicken stomachs, thoroughly clean them from dirt and bile.

Russian kitchen
Chicken gizzards
Cooking time 20 min.
6 servings
1 200 g

Ingredients

Chicken stomachs - 1 kg;
Sour cream - 150 g;
Carrots - 2 pcs;
Butter - 30 g;
Onion - 1 pc;
Vegetable oil - for frying;
Garlic - 1 clove;
Salt, sugar - to taste;
Pepper, bay leaf;
Greenery.

Cooking

Chicken stomachs are thoroughly cleaned of film, dirt, and fat deposits are cut off. We leave it in cold water for 30 minutes, after which we drain the water, fill it with new water and put it on fire. After boiling water, add allspice, bay leaf and a little salt. Cover with a lid and cook for at least an hour over low heat.
We clean the carrots and three on a medium grater.
Dice the onion, chop the garlic small pieces(do not squeeze, namely cut).
Drain the water from the chicken stomachs and cut them into small pieces.
Fry the onion in vegetable oil until golden brown. Then add carrots and chopped garlic. Lightly fry.
Add chopped ventricles to the pan with vegetables and simmer for about five minutes.
Add sour cream (you can combine ½ sour cream and ½ mayonnaise, it will be even tastier), about 1/3 cup boiled water, ground pepper and salt. If the sour cream is too sour, you can add a little sugar to taste the dish.
Add butter to the pan, which will make the sauce more tender in taste. Simmer for about 5 more minutes.
We cut the greens (parsley, dill) and fall asleep in the pan. Simmer for a couple of minutes under the lid and remove from the stove.

Ready-made chicken stomachs in sour cream are excellent and an inexpensive dish for everyday table. After cooking, they turn out to be quite soft and tasty and go well with any side dishes for meat.

Chicken gizzards stewed with mushrooms in sour cream

Dishes from chicken stomachs are nutritious, healthy and tasty. The main requirement for the preparation of the ventricles is a long heat treatment, i.e. pre-boiling and quenching. Thanks to this, the stomachs become softer and juicier. Vegetables, such as mushrooms, carrots and onions, will also help to shade their taste.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
6 servings
1 200 g

Ingredients

Chicken stomachs - 700 g;
Fresh champignons - 400 g;
Sour cream - 5 tbsp. spoons;
Onion (large) - 1 pc;
Carrots (large) - 1 pc;
Vegetable oil;
Garlic - 1 clove;
Salt, sugar, ground pepper - to taste;
Bay leaf, peppercorns;
Butter - 30 g;
Greens - to taste.

Cooking

We clean the chicken stomachs, rinse and boil for about an hour in water with the addition of lavrushka and allspice.
Peel the mushrooms and cut into small pieces.
We fry the mushrooms in a pan so that moisture is gone from them, after which we remove them in a separate plate.
We cut the onion into cubes, rub the carrots on a coarse grater. Chop the garlic with a knife into small pieces.
We drain the water from the ventricles and cut them into small pieces.
Fry the onion in a frying pan, then add the carrots, garlic and fry a little more.
Pour boiled chicken stomachs into the pan, add sour cream and a little boiled water so that the sauce becomes more liquid and does not burn. Add salt, pepper to taste, and sugar if necessary. You can also use chicken spices.
Simmer the ventricles over low heat for about 5 minutes.
Pour champignons, finely chopped greens into the pan and simmer under the lid for about 10 minutes.

The finished dish can be served on its own or with a side dish. Chicken gizzards stewed with mushrooms go well with boiled potatoes or pasta.

Stewed chicken stomachs in a slow cooker

The slow cooker has long simplified the life of many housewives and made the cooking process meat dishes even more comfortable and simple. This recipe for stewed chicken stomachs in a slow cooker with sour cream is designed for those who value their time and strive to cook delicious and healthy dishes.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
4 servings
1000 g

Ingredients

Chicken stomachs - 700 g;
Sour cream - 4 tbsp. spoons;
Onion - 1 pc;
Carrots - 1 pc;
Tomato paste - 1 tbsp. the spoon;
Salt, sugar - to taste;
Bay leaf, allspice;
Butter - 25 g.

Cooking

We heat the slow cooker in the frying mode and add a little vegetable oil.
We clean the stomachs from the film and dirt, rinse and put on the bottom of the multicooker bowl.
Cut the onion into cubes and add to the stomachs.
Three carrots on a coarse grater or cut into cubes and send to a slow cooker.
We transfer the slow cooker to the stewing mode, add sour cream, tomato paste, butter and a little boiled water.
Salt, add pepper, bay leaf, a little sugar (sugar removes excess acid from tomato paste and sour cream). Simmer for an hour with the lid closed.
Let's taste the stomachs. Add salt and sugar if necessary. If the stomachs are still too hard, you can increase the stewing time by another half an hour.

We lay out the finished dish on plates and serve to the table. You can sprinkle chicken ventricles with chopped parsley or other herbs.

How to bake chicken stomachs in pots in the oven with potatoes

Baked chicken gizzards with potatoes in sour cream can be cooked in clay pots in the oven. This dish is very flavorful and satisfying. Chicken ventricles become soft and tasty.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
6 servings
2 200 g

Ingredients

Chicken stomachs - 600 g;
Onions - 2 pcs;
Sour cream - 250 g;
Potato - 1 kg;
Carrots - 2 pcs;
Garlic - 1 clove;
Salt - to taste;
Peppercorns, bay leaf.

Cooking

We wash the chicken stomachs, remove fat and films. Boil in water with spices for about an hour.
Peel potatoes and cut into cubes. Put in pots.
Cut the onion into cubes, rub the carrots on a coarse grater.
Fry the onion in a pan until golden brown, add carrots and chopped garlic.
Cut the chicken ventricles and add to the pan with vegetables. Fry for about 5 minutes and add sour cream, bay leaf, pepper and salt to taste. Simmer over low heat for about 10 minutes. If the sauce is too thick, pour a little boiled water.
We spread the chicken ventricles with sauce in pots on top of the potatoes. If necessary, pour boiled water so that it covers the potatoes.
Cover the pots with a lid and put in the oven. Bake potatoes with chicken stomachs until potatoes are ready.

We take out the pots with stomachs from the oven and serve. If desired, you can sprinkle chopped parsley or dill on top of the hot dish, cover the pots with lids and let stand for a couple of minutes so that the greens are steamed and make the potatoes even more fragrant.

Chicken gizzards - a recipe for cooking in a pan

by the most in a simple way cooking chicken gizzards is frying them in a pan. The recipe for this dish will not cause difficulty even for novice housewives. Ready-made stomachs are tasty, fragrant and soft.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Preparation time: 60 minutes.
Cooking time 30 min.
3 servings
600 g

Ingredients

Chicken stomachs - 700 g;
Onion - 2 pcs;
Carrot - 1 pc;
Vegetable oil - 100 g;
Salt - to taste;
Spices - to taste.

Cooking chicken stomachs in a pan:

Boil the chicken stomachs in salted water for about an hour.
Cut the boiled stomachs into small pieces and fry in vegetable oil in a pan.
Cut the onion into half rings and add to the stomachs. We fry together.
Add coarsely grated carrots. Fry, salt and pepper the dish.
Add a little water or broth, if desired, you can also add sour cream or tomato paste.
Cover the pan with a lid and simmer the dish for about 20 minutes.
We add spices, for example, coriander, basil or ready-made prefabricated spices for meat, cover with a lid and simmer until the stomachs are ready.

The finished dish is very tasty and fragrant. Chicken ventricles become soft, and spices and onions give them new flavor notes. Bon appetit!

Chicken gizzards baked in the oven with vegetables and cheese

Potato casserole with chicken stomachs, vegetables and cheese turns out delicious an independent dish suitable for everyday and holiday table. The dish is fairly easy to prepare. This will require the simplest and most inexpensive ingredients and a little free time.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 90 minutes.
Preparation time: 60 minutes.
Cooking time 30 min.
6 servings
1 800 g

Ingredients

Potato - 1 kg;
Chicken stomachs - 600 g;
Large tomato - 1 pc;
Onion - 1 pc;
Hard cheese - 150 g;
Mayonnaise;
Sel, pepper, bay leaf - to taste.

Cooking

Clean chicken stomachs from films, bile and fat, boil in salted water with bay leaves and sweet peas. Cut into small strips.
Peel potatoes and cut into slices.
Onion cut into half rings.
Lubricate the baking dish with vegetable oil, lay out a layer of potatoes, salt and spread with mayonnaise.
Place the chicken stomachs on top of the potatoes and coat with mayonnaise.
Put a layer of onions on the stomachs.
Lay out the potatoes again with the next layer and coat with mayonnaise. Salt, pepper to taste.
Cut the tomato into slices and spread on top of the potatoes.
Grate the cheese and cover the dish. Top with herbs or spices as desired.
We put the potatoes with the stomachs in the oven and bake until the potatoes are ready.

We take out the dish and serve it to the table. If desired, mayonnaise can be replaced with sour cream, add spices for potatoes. The finished casserole is not only tasty, but also beautiful. It can be prepared for a festive table or to please your loved ones with a new dish.

Chicken stomachs in Korean - tasty and simple

This recipe for cooking chicken stomachs will appeal to lovers spicy dishes. Korean stomachs are different piquant taste and an extraordinary aroma of spices and spices. Delight your loved ones with an unusual and very interesting dish.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
6 servings
1 200 g

Ingredients

Chicken stomachs - 1 kg;
Carrots - 2 pcs;
Soy sauce - 3 tbsp. spoons;
Garlic - 3 cloves;
Onions - 3 pcs;
Vinegar - 1 tbsp. the spoon;
Vegetable oil - 4 tbsp. spoons;
Ground pepper - ¼ teaspoon;
Salt - to taste (about 2 teaspoons);
Ground paprika - ¼ l. spoons;
Ground coriander - ½ teaspoon.

Cooking

Chicken stomachs are cleaned of fat and films. Boil in salted water for about an hour.
Remove the stomachs from the broth, let cool, then cut into small pieces.
Peel the onion and cut into thin half rings.
We rub the carrots on a coarse grater. It is advisable to use a nozzle for Korean carrots.
Lightly fry the onion in a frying pan so that it remains transparent and slightly crunchy.
In a bowl, mix onions, carrots and chicken stomachs, squeeze garlic through a press from above. Add spices (except ground pepper), salt, soy sauce and vinegar. You can also use ready-made seasoning for Korean carrots.
In a frying pan, heat the vegetable oil, add ground pepper to it and bring to a boil. Pour the oil into a bowl so that it gets on the garlic and spices, which will then add more flavor to the dish.
Mix all ingredients thoroughly and taste. If desired, you can still salt or pepper, adjust the acidity with a pinch of sugar.
Place the dish in a glass container and leave in a cold place for several hours.

The recipe for marinated chicken gizzards is surprisingly simple. Wherein ready meal it turns out very tasty and tender, goes well with various. You can even prepare pickled ventricles for a festive table. They will be a great alternative and will surely please your guests.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
4 servings
2 200 g

Ingredients

Chicken stomachs - 500 g;
Garlic - 5 - 6 cloves;
Onion - 1 pc;
Vinegar - 30 g;
Sunflower oil - ½ cup;
Allspice - 1/5 teaspoon;
Sugar - 2/3 tsp;
Soy sauce - 1 tbsp. the spoon;
Parsley - to taste;
Salt - 1 teaspoon.

Cooking

We clean the chicken ventricles and cook until tender (about an hour) in salted water. Throw in a colander and leave to cool.
Cut the stomachs into strips and place in a bowl.
Peel the onion and cut into half rings. Add to stomachs.
Pour soy sauce into a bowl, salt, pepper and add sugar. Squeeze the garlic through a press.
We heat the vegetable oil in a frying pan and carefully pour it over the stomachs.
Add chopped herbs, vinegar and a couple of tablespoons of boiled water. We taste, if necessary, add more salt, vinegar or sugar if the dish is too sour for you.
We place the ventricles in the refrigerator for several hours so that they are thoroughly marinated.

The finished dish is tender and tasty. Marinated chicken stomachs become soft and fragrant. You can serve them on the table in a salad bowl. If desired, you can sprinkle sesame seeds on top or add a couple of drops of sesame oil - it will be even tastier!

Chicken gizzards in tomato sauce

Chicken gizzards with gravy tomato sauce goes well with buckwheat garnish, mashed potatoes or pasta. Sweet and sour tomato sauce sets off the taste of the ventricles well, making them nutritious and tender. This dish is prepared quite quickly. At the same time, it is perfect for everyday table and even children will like it.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
4 servings
1000 g

Ingredients

Chicken stomachs - 600 g;
Onion - 1 pc;
Carrot - 1 pc;
Garlic - 2 cloves;
Tomato juice - 500 g;
Salt, sugar - to taste;
Bay leaf - 2 pcs;
Allspice - 6 pcs;
Basil, other spices - to taste;
Vegetable oil;
Butter - 30 g.

Cooking

We wash the chicken stomachs, clean them from films and fat. Boil for about an hour in water with salt, bay leaf (1 leaf) and allspice (3 peas).
When the ventricles become soft enough, drain the water and let them cool. After cooling, cut them into pieces.
Peel the onion and cut into cubes.
We clean the carrots and rub on a coarse grater.
Cut the garlic with a knife into small cubes.
Fry the onion in vegetable oil until golden brown, add carrots and garlic.
Add sliced stomachs. Fry for a couple of minutes.
Pour the tomato sauce into the pan, add a little boiled water to make the sauce more liquid. Throw in the remaining bay leaf and allspice. Optionally, you can add basil or other spices for meat. Simmer for about five minutes.
Add butter to the sauce, which will make its taste softer and more tender. Salt and add a little sugar to taste. Sugar removes excess acid tomato juice and makes the sauce even tastier.
Stew the stomachs for about five more minutes.

The finished dish is tasty and tender. Chicken stomachs in tomato sauce sweet and sour sauce is an excellent alternative to stew and goes well with mashed potatoes, buckwheat or pasta.

How to cook delicious chicken stomachs in a pan

To make chicken stomachs soft and tasty, you should follow a few basic rules for their preparation:

before cooking, the ventricles must be thoroughly cleaned of dirt, film and fatty growths;
boil chicken stomachs for at least an hour over low heat in lightly salted water;
to give pleasant taste stomachs, various spices and vegetables can be added to the water during cooking, for example, bay leaf, allspice, spices for meat, onions, carrots, parsley;
fat sour cream sauce is well suited for chicken stomachs. In the process of quenching, the ventricles become softer and juicier;
chicken stomachs will become softer if you hold them for a couple of hours in cold water before cooking;
the ventricles themselves are not very tasty, so after cooking they are usually stewed in various sauces, for example, sour cream or tomato with spices and spices.

Fry chicken stomachs over medium heat under a lid.

How to fry chicken stomachs

Products
Chicken stomachs - 1 kilogram
Onion - 1 head
Garlic - 3 teeth
Salt - 1 heaping teaspoon
Vegetable oil (sunflower or olive) - 50 milliliters

How to cook chicken stomachs in a pan
1. 1 kilogram of frozen chicken stomachs must be thawed before cooking. The day before cooking, put the stomachs in a container and refrigerate.
2. Clean the thawed stomachs from films and fatty deposits, then rinse thoroughly in cold water.
3. Peel 1 onion, cut off the rhizome and rinse with cold water. Cut the onion into small cubes with a side of 0.5 centimeters.
4. Chop 3 cloves of garlic with a knife.
5. Put the pan on high heat, add vegetable oil, heat the pan for 1.5 minutes.
6. Put chicken stomachs on a hot pan and fry for 20 minutes. 7. Stir occasionally during frying.
8. Add chopped onion and garlic to the stomachs, salt.
9. Fry chicken stomachs for another 10 minutes.

How to stew soft chicken stomachs

Products
Chicken stomachs - 1 kilogram
Onions - 2 large
Carrot - 1 large
Sour cream - 1.5 cups
Tomato paste - 3 tablespoons
Water - 8 glasses
Bay leaf - 1 piece
Black ground pepper - to taste
Allspice - 2 peas
Salt - 1/3 tablespoon
Vegetable oil - 1 tablespoon

How to cook stewed stomachs in a frying pan
1. Frozen chicken stomachs (1 kilogram) must be thawed before cooking: one day before cooking, put the stomachs in a container and refrigerate.
2. Separate films and fatty deposits from thawed stomachs, then rinse thoroughly in cold water.
3. Fold the stomachs into a saucepan, pour 6 glasses cold water, add salt.
4. After boiling water with meat, reduce the power of the burner to medium.
5. In the process of cooking, remove the foam that has formed, boil the stomachs for 1 hour.
6. Drain the liquid, cool the stomachs.
7. Rinse boiled chicken stomachs with cold water. Cut into 4 pieces each of the stomachs.
8. Peel 1 onion, cut off the rhizome, rinse with cold water and cut into half rings 0.5 cm thick.
9. Rinse 1 carrot with water, peel and grate on a coarse grater.
10. Heat the pan for 1 minute, add vegetable oil.
11. Put the onions and carrots in the pan, fry for 5 minutes, stirring occasionally.
12. Add chopped stomachs to the pan, pour 2 cups of water.
13. Cover and simmer over low heat for 15 minutes.
14. Add 1 cup of sour cream and 1 tablespoon of tomato paste to the meat, mix.
15. Add ground black pepper, allspice and bay leaf.
16. Stew chicken stomachs on low heat under the lid for 30 minutes.

Agree, when we run to the market, our plans include buying just a piece of meat, some vegetables, and in the end we return with full bags in our hands.

And how to fry chicken stomachs in a pan - they don’t exist, and you have to run headlong again, because as your appetite grows, your saliva flows. It is difficult to resist such a treat, and imagining these small by-products, our stomach begins to say that it is empty.

We are used to the fact that offal is something inedible for us. However, we are oh so wrong. For example, chicken ventricles are generally considered dietary meat. The meat of the stomach has low content calories, but very rich in nutrients.

In many countries, it has long been accepted as a separate type of meat and even salads are prepared with it. So why don't we touch the beautiful, unusual and very tasty.

Let's start, perhaps, with a simple one, and tell you how to fry chicken stomachs in a pan.

Chicken stomachs in a pan

You can fry the ventricles in different ways. We will first learn the basics of the classic frying of this product, when you don’t need to add anything unusual, everything is just what you can always find in the refrigerator and that any “cook” or even “cook” can easily cook.

Ingredients

Chicken stomachs - 1 kg;
Garlic - 3 cloves;
Onion - 1 pc.;
Salt - 1 tsp with a slide;
Vegetable oil - 50 ml.

Cooking chicken stomachs in a pan

We unfreeze the ventricles

To do this, put them in a deep bowl, pour cold water into it and leave until completely defrosted. Turn the package over from time to time. Or put them in the fridge the day before cooking.

Of course, perfect option- buy not a freeze, but a chilled product.

We wash, cut off the fat and yellow films.
We heat up the pan with oil. In it, we will fry offal for 20 minutes, stirring occasionally.
We clean the garlic, chop.
We remove the skin from the onion. To avoid tears when cutting, cut the onion in half under cold water. Cut into small cubes.
Pour onion and garlic to the ventricles, salt, mix. If you love tomato, then add 1 tbsp to the stomachs. tomato sauce - the dish will be juicy.
Cook another 7-10 minutes and turn off.

It is possible to fry the onion and garlic separately. Then, when serving, the frying can be transferred to a plate, and on top, on the resulting pillow, put the ventricles. Or serve on a sumptuous lettuce leaf.

If a simple recipe did not cause any difficulties or questions for you, try something more complicated. I present to your attention a salad of fried stomachs.

Often, the cooking time of a particular product varies depending on the dish. So how long does it take to fry chicken gizzards in a salad pan? Since offal is initially boiled, the frying time is reduced to 10-15 minutes.

Generally, exact time difficult to determine. There are lovers of fried meat, but for the salad we need lightly toasted ventricles. Therefore, the boiling process can take up to 2 hours.

salad ingredients

Chicken stomachs - 0.5 kg;
Onions - 2 pcs.;
Carrots - 2 pcs.;
Pickled cucumbers - 3 pcs.;
Green peas - 1 small jar (about 150-200 g);
Mayonnaise - 4-5 tbsp. silt to taste;
Sunflower oil.

Step by step cooking salad "Vkusnyashka"

We prepare the stomachs - wash them, free them from the film.
Boil the offal, put it in a colander, cut into thin strips.
Peel the onion, cut into half rings.
My carrots, rub with large straws, fry.
How to fry chicken gizzards for salad? Yes, simple! Add the boiled ventricles to the vegetable frying and fry for another 10 minutes or until a blush appears on the stomachs.
We chop the cucumbers into strips, put them in a salad bowl.
Add the prepared stomachs to the chopped cucumbers.
We separate the peas from the juice, add it to the salad bowl.
We dress the salad with mayonnaise.

The disadvantage of this salad is the long preparation of the ventricles. You will have to cook them in advance, if guests suddenly appear, the main ingredient of the salad cannot be prepared quickly. But for every minus there is a plus: the first is incomparable taste salad, the second - an appetizer can be served not only cold, but also hot.

Bon appetit!

Chicken ventricles are dearly loved by many housewives. And there is a reason. Dishes from the ventricles are tasty and healthy, they are easy to prepare, and they do not damage the budget. Yes, the trouble is, not everyone knows how to properly cook chicken ventricles; cook them so that they turn out tender, soft and fragrant, without losing their palatability and nutritional properties. Alas, quite often, housewives who have not yet fully mastered the kitchen give up and completely exclude the ventricles from home menu, considering them too tough and tasteless. And absolutely in vain. Today we invite you to figure out with us and remember how to cook chicken ventricles so that they always turn out soft and tasty, please you and your family with their aroma and become an indispensable item on your daily menu.

Like many other offal, chicken stomachs are not only tasty, but also extremely healthy. The muscle tissue of the ventricles is rich in complete animal protein, contains iron, zinc, phosphorus and potassium, and dishes prepared from the ventricles can serve good source B vitamins, vitamin E and folic acid. At the same time, the low fat content of the ventricles makes them important product with diets aimed at weight loss. To the internal epithelium of the chicken ventricles, the so-called "gastric films", folk rumor ascribes healing properties, believing them to be an unusual and effective medicine for disorders of the stomach and intestines. But, of course, we are more interested in taste, culinary qualities chicken stomachs.

So what dishes, you ask, can be prepared from chicken stomachs? Oh, there are hundreds of them! The ventricles are boiled and stewed, baked and fried, using them alone or in combination with other offal. Noodle soup with giblets and ventricles baked with cheese, stewed chicken ventricles with sour cream and ventricles fried in breadcrumbs, tender stew with chicken ventricles and delicious salads with offal, but you can’t list everything. Expands a lot culinary application ventricles and their excellent compatibility with other products. The ventricles will give a special taste and aroma to cereals and pasta, vegetable dishes ventricles will add satiety; mushrooms will make your dish of chicken ventricles more refined, and dairy products will give the ventricles additional softness and tenderness. Add here the excellent compatibility with many spices, spices and herbs, and you yourself will be surprised at how many new shades of taste and aroma the most, at first glance, unpretentious dish made from chicken ventricles can play.

We will tell you how to cook chicken ventricles. And we offer you the most important tips and secrets and interesting recipes, which will definitely tell you how to cook chicken ventricles.

1. When choosing chicken stomachs for your dish, pay special attention to their freshness. The softest and most delicious are chilled ventricles. Their shelf life is short and is only 48 hours. Be sure to touch and smell the ventricles before buying. Fresh ventricles will be elastic, slightly moist to the touch, while having a pleasant, sweet smell. If you are offered too soft, flabby ventricles, slippery to the touch and embarrassingly sour, bad smell, refuse to buy, because delicious dish from stale ventricles will not work.

2. Before you start cooking your chosen dish, chicken ventricles must be properly prepared. If you purchased frozen stomachs, defrost them in advance by placing them in the lower compartment of the refrigerator for 10 to 12 hours. Such a slow, gentle defrosting method will allow you to fully preserve the taste and nutritional qualities product. It often happens that a gastric film remains on the inner surface of the stomachs, it must be completely removed. Carefully inspect the ventricles for any bile leaks left on them. Be sure to cut off the pieces of the stomachs, on which there will be yellowish bile smudges, because even a small amount of bile can completely spoil your dish with its bitterness. Thoroughly rinse the cleaned ventricles from all sides under a stream of warm water.

3. To prepare many salads and snacks, you may need boiled chicken ventricles. To make boiled ventricles tender, soft and juicy, you need to follow a few simple rules. Fold the cleaned and thoroughly washed chicken ventricles into a deep bowl, cover with cool water and let stand for two to three hours. Drain the water, rinse the ventricles again and put them in a deep saucepan with a thick bottom. Fill the ventricles hot water so that it covers them by at least five centimeters. Bring the water to a boil over high heat, carefully remove the foam, reduce the heat to medium, cover the pan with a lid and cook the ventricles for 20 minutes. Then add bay leaf, a few black peppercorns and salt to taste. Cook everything together for another 20-30 minutes. Remove the pan from the heat and let the ventricles cool in the broth.

4. It turns out very tasty simple snack from chicken ventricles with onions. Boil until cooked, cool and cut into thin slices 700 gr. ventricles. Cut two small red onions into half rings. In a deep bowl, mix the ventricles and onions, add ½ teaspoon of brown sugar, mix. Heat four tablespoons in a small skillet. olive oil, add two minced garlic cloves and ½ teaspoon red pepper flakes. Mix everything quickly, remove from heat and immediately pour into the ventricles with onions. Add one tablespoon soy sauce and one tablespoon of good wine vinegar. Stir and refrigerate for six hours. Sprinkle with finely chopped cilantro and green onions before serving.

5. A little harder to cook the original spicy salad from chicken ventricles to a Korean recipe. But this salad is worth the effort! Boil until cooked, cool and cut into thin strips 400 gr. chicken stomachs. In a skillet, heat 1 tbsp. tablespoon of vegetable oil, add one large onion, cut into half rings, and fry until golden brown. Then add the ventricles and fry everything together, stirring, for a couple more minutes. Remove from fire. Peel and grate two medium-sized potato tubers on a grater for Korean carrots, or cut into very thin strips. Boil potato strips in boiling water for three minutes, then drain in a colander, rinse with cold water and drain slightly. Prepare the dressing separately. To do this, mix 3 tbsp. tablespoons rice or white wine vinegar, 2 tbsp. spoons of soy sauce, 2 teaspoons of sesame oil, two minced garlic cloves, ½ teaspoon powdered sugar, salt and red pepper to taste. Transfer the ventricles with onions to a salad bowl, add boiled potato strips and 3 tbsp. tablespoons finely chopped green cilantro. Pour the dressing over the salad, toss gently and let it brew in a cool place for two hours.

6. It is very easy to cook the most tender chicken ventricles stewed in sour cream sauce. Clean, rinse and cut into small pieces 500 gr. chicken stomachs. In a skillet, heat 2 tbsp. tablespoons of butter. Once the oil has finished sizzling, add the ventricles and fry them over medium heat until golden brown. Then add one glass chicken broth, salt and black pepper to taste, cover the pan with a lid and simmer the ventricles over low heat for 30 minutes. After time, add 150 gr. sour cream and 50 gr. lean natural yogurt, mix thoroughly and heat over the lowest heat for five minutes. Remove from heat and let steep for another 10 minutes.

7. Very tasty and satisfying is an easy-to-prepare dish of chicken ventricles stewed with beer. Peel off the films, rinse thoroughly and cut into thick slices of 500 gr. chicken stomachs. In a deep skillet, heat together 1 tbsp. a spoonful of vegetable oil and 1 tbsp. a spoonful of butter. Add one finely chopped onion and sauté until translucent for a couple of minutes. Then add the ventricles and fry, stirring, for five minutes. Sprinkle everything with one tablespoon of flour, mix and fry for a couple more minutes. Salt and pepper to taste, stir, pour in one glass of lager beer and ½ cup of chicken broth. Add 1 tbsp. spoon of white wine vinegar, ½ tbsp. spoons of sugar, 1 teaspoon of mustard. Stir, bring to a boil, reduce the heat to the smallest and simmer the ventricles under the lid, stirring occasionally, for 30 minutes. Add a little more chicken broth if needed. Serve with boiled potatoes and fresh vegetables.

8. Stewed chicken ventricles with vegetables summer recipe will delight you with its softness and juiciness. Thoroughly clean and rinse one kilogram of chicken ventricles in running water. In a deep frying pan, heat one tablespoon of 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 one 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 minced 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. Before serving, sprinkle with finely chopped spicy herbs to your taste.

9. Appetizing aroma and pleasant taste with a slight sourness will give you chicken ventricles baked with prunes. Soak in advance for three hours in cool water 500 gr. pitted prunes. One kilogram of chicken ventricles, thoroughly clean, rinse and cut large pieces. In a frying pan, heat one tablespoon of vegetable oil, add one onion, cut into half rings, and fry until golden brown. Then add the ventricles, salt and pepper to taste, and fry until golden brown. Put half of the prunes in a greased baking dish, put the ventricles fried with onions on top of the prunes, cover with the remaining prunes on top. Cut two small carrots into thin rings and lay on top of the prunes. Separately, combine ½ cup chicken stock, ½ cup sour cream, and ½ cup low-fat yogurt. Pour the ventricles with prunes with this mixture and bake in an oven preheated to 180⁰ for 40 minutes.

10. It is not difficult to cook the most fragrant chicken ventricles baked with cheese. Clean, rinse and boil one kilogram of chicken ventricles in advance. Slice the ventricles large pieces, put in a marinating bowl, add one onion, cut into half rings, one carrot, cut into thin strips, one teaspoon of suneli hops, salt and black pepper to taste. Pour everything with one liter of kefir or low-fat yogurt and leave to marinate for one hour. Transfer the ventricles marinated in this way to a greased baking dish, pour over the remaining marinade and sprinkle 150 g on top. finely grated Parmesan. Sprinkle everything a small amount melted butter and bake in a preheated oven at 180⁰ for 20 minutes. Sprinkle with finely chopped cilantro and green onions before serving.

And the site "Culinary Eden" on its pages is always glad to offer you even more interesting ideas and proven recipes that will definitely tell you how to cook chicken ventricles.