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 cook properly 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 and remember with us 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 by-products, chicken stomachs not only tasty, but also extremely useful. 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, the ventricles will add satiety to vegetable dishes; 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 embarrassing with a sour, unpleasant smell, refuse to buy, because a tasty 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 of 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. 2 medium sized potatoes, peeled and grated Korean carrots or cut into very thin strips. Boil the potato strips in boiling water for three minutes, and then drain in a colander, rinse cold water and dry 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. spoons 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 light 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 Bell pepper 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. 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 not large quantity 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.
Chicken stomachs, or navels, are considered an offal, but, for example, in China, this part chicken carcass refers to delicacies. You can cook a lot from navels delicious meals, but they are especially tasty in stew and fried.
Chicken navels: how to cook
Chicken navels stewed in milk
To cook it tasty second dish, you will need: - chicken navels- 1 kg; - onion - 1 large onion; - carrots - 1 piece of medium size; - milk 1 glass; - vegetable oil- 3 tablespoons; - grated nutmeg- at the tip of a knife; - salt pepper.
Before cooking, chicken navels must be thoroughly washed and the remnants of a hard layer of keratinized tissue lining the chicken stomach from the inside should be removed. Put the washed chicken navels on a paper towel and dry them slightly. Peel onions and carrots.
In order for the meat to retain its taste and aroma, it must be fried correctly. Pour vegetable oil into a frying pan, heat it up and fry the chicken stomachs in several small portions. Put the fried chicken navels in a small saucepan, fill them halfway with hot water, salt, pepper, add nutmeg and bring to a boil. Pour milk into the pan, after the liquid boils, reduce the heat and simmer the chicken navels over low heat for 45 minutes.
Finely chop the onion, grate the carrot coarse grater. Pour the vegetable oil into the heated pan. When hot, add chopped onion and stir-fry until golden brown. Then add the carrots and lightly sauté for 3-4 minutes. Put the contents of the pan into the pan where the chicken navels are stewed, stir and continue to cook them over low heat for another 15 minutes.
With stewed or fried chicken navels, you can serve boiled crumbly rice, mashed potatoes
Chicken navels fried in a pan
You can cook delicious chicken navels using traditional recipes Chinese food. To do this, you will need: - chicken navels - 0.5 kg; - wheat flour 3 tablespoons; - soy sauce- 2 tablespoons; - light honey - 1 tablespoon; - vegetable oil - 3 tablespoons; - garlic - 1 clove; - ginger root - 1 cm; - fresh herbs; - black and red hot peppers.
Rinse and clean the navels, dry them with a paper towel. Cut them into small pieces, each into 4-6 pieces. Heat a frying pan with vegetable oil well, put chopped chicken navels on it and fry well, stirring constantly, for 5-7 minutes. Pour soy sauce into the pan, put honey, mix the contents. Sprinkle the contents of the pan with flour, mix everything well again so that there are no lumps left. Grate the ginger root. Add pepper to taste, finely chopped garlic and fresh herbs, grated ginger to the pan, mix. Remove the pan from the heat, cover it tightly with a lid, let stand for 5 minutes and serve.
4-6 servings
50 minutes
98.2 kcal
5 /5 (1 )
How to cook chicken gizzards with vegetables in a pan
Kitchenware: bowl, knife, cutting board, 2 frying pans, glass, grater, spoon.
Ingredients
How to choose the main ingredient
When choosing chicken navels, pay attention to color and smell. Fresh offal has a naturally pink color and a sweetish aroma.. They don't have to be dry. Since the shelf life of this product is only 48 hours, please remember to check the date of packaging and the expiration date.
Of course, it is better to purchase a non-pickled product, as unscrupulous sellers can disguise bad smell damaged product. Now the navels are sold already cleaned, but rinse thoroughly before use and, if necessary, cut off unnecessary elements.
- Wash a kilogram of chicken stomachs thoroughly with water. Remove excess film and fat. You can also cut them into pieces.
- Then add salt to taste, 5 g of black pepper and the same amount of coriander. We mix the offal with spices.
- In a frying pan, heat 50 ml of vegetable oil and pour the offal.
- Fry them over high heat until all the moisture has evaporated and a crust appears. This will take half an hour.
- We clean 150 g of carrots and 180 g of onions. Grind the carrots on a grater, and cut the onion into cubes. Pour 50 ml of oil into another frying pan and heat it. Then pour chopped vegetables into it and fry them.
- When the navels are fried and there is no moisture left in them, add the browned vegetables and 2 bay leaves.
- Pour 225 ml of drinking water into the pan with the ingredients and stir. Cover the pan with a lid and simmer for another 15 minutes over medium heat.
- After the liquid has evaporated, add 2 sprigs of chopped parsley.
Video recipe for cooking chicken stomachs with vegetables in a pan
From this video recipe you will learn how to fry chicken gizzards in a pan.
How to stew chicken stomachs in tomato sauce in a pan
Cooking time: 85 minutes.
Output of the finished dish: 4-6 servings.
Kitchenware: bowl, knife, cutting board, frying pan, glass, grater, spoon.
Ingredients
| Chicken gizzards | 1 kg |
| Vegetable oil | 60 ml |
| Onion | 1 PC. |
| tomato paste | 60 g |
| Water | 2 stack |
| Salt | taste |
| Bay leaf | 2-3 pcs. |
| Tomatoes in their own juice | 400 g |
| Cane sugar | 30 g |
| Coriander | 5 g |
| Garlic granulated | 5 g |
| Flour | 5-10 g |
| bell pepper | 1-2 pcs. |
| Parsley | 2 branches |
Cooking chicken stomachs
- We wash a kilogram of chicken stomachs with water and cut them into 3-4 parts. Prepare vegetables immediately. We wash and clean the onion and 1-2 pcs. bell pepper. Cut vegetables into cubes.
- On high heat, heat the pan and pour 60 ml of vegetable oil.
- Pour the chopped stomachs into the hot oil and fry them for about 10 minutes on the highest possible heat.
- After the navels are acquired golden crust, add salt to taste, 5 g of black pepper and the same amount of ground coriander.
- Then add the chopped onion and pepper to the pan.
- Mix all the ingredients and fry over high heat for 5 minutes. Remember to stir the food so that the onion does not burn.
- Pour 1.5 cups of water into the pan. We cook the offal for 40-60 minutes under a closed lid on the lowest heat.
- After 40 minutes have passed, add 2 bay leaves, 400 g of tomatoes in their own juice.
- Season with granulated garlic. You will need 5 g of this garlic. You can replace it with fresh minced garlic.
- Dissolve 5-10 g of flour in half a glass of water. Add 60 g to flour with water tomato paste and stir.
- Pour the resulting sauce into the pan and stir.
- Add 30 g of brown or regular sugar. Bring to a boil and simmer over low heat for 10-15 minutes.
- We decorate the finished goulash from the ventricles with greens.
Video recipe for cooking chicken gizzards in tomato sauce in a pan
This video will show you how to cook chicken navel goulash.
How to cook chicken stomachs in a pan with mushrooms
Cooking time: 2 hours.
Output of the finished dish: 4-5 servings.
Kitchenware: saucepan, frying pan, cutting board, colander, spoon, spade, knife.
Ingredients
Cooking chicken navels
- We wash 900 g of stomachs with water. We remove excess film and fat.
- Fill a saucepan with water and heat it up. When the water is about to boil, pour the offal and cook for 1.5 hours. You don't need to salt them. Once they are cooked, drain them in a colander.
- We wash and clean 450 g of champignons. We cut them in any shape.
- On high heat, heat a frying pan with 60 ml of vegetable oil.
- Pour chopped mushrooms into hot oil. Fry the mushrooms until cooked, and then pour them into a bowl.
- While the mushrooms are cooking, cut two onions into half rings.
- Pour the boiled navels into a pan with vegetable oil. You will need 60 ml.
- Then immediately add onion half rings and fry everything together under the lid for 5 minutes.
- Pour the mushrooms into the pan and season with salt to taste.
- There we add 5 g of black pepper, 5-10 g of Tabasco sauce, stir and cover with a lid. Fry all ingredients for another 3 minutes. Add oil if necessary.
- To give a golden color, add 10 g of turmeric.
- For piquancy and flavor, add 3 cloves of minced garlic. Cover with a lid and cook for 5-7 minutes.
- We cut a bunch of dill and pour it into the pan, warm it up for a few more minutes. Turn off the fire, put the dish on plates and serve.
Video recipe for cooking chicken stomachs with mushrooms in a pan
If you do not want to pre-boil the offal, watch this short video recipe and learn how to fry chicken gizzards in a pan with mushrooms. Please note that the video suggests supplementing the dish by cooking it in cream sauce. Many people like this option too.
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 the 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 stomachs to vegetables, stew for 5 minutes, pour in 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 occasionally.
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:
Boil the stomachs with plenty of water, salt the broth to taste, remove them from the broth and chop.
Grind the 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.
Let's add a lot onion, cut into half rings, the remains of beer, 60 grams of 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 giblets have been eaten by humans for a long time. Heart, liver, stomachs of this poultry- healthy, tasty and fairly cheap food, although not everyone loves them because of the specific taste that occurs during the cooking process. Chicken stomachs (dishes from them) were also highly valued in medicine as medicinal components. AT Chinese tradition, for example, they were used as a means to increase potency (in dried and grated form), as drugs for the treatment of the stomach and pancreas.
"navels"
It is also popularly called chicken ventricles. They are different layers of muscles. So dishes from chicken stomachs need to be thoroughly boiled, stewed, baked. So, young offal is cooked for up to forty minutes, and older ones for over an hour. And yet sometimes they turn out to be harsh in taste.
perishable product
Chicken ventricles are not subject long-term storage(maximum two to three days). Therefore, when buying, it is advised to pay attention to the date of packaging and final sale. At this time, "navels" can be bought in almost all supermarkets and specialized butchers. They are sold, as a rule, already cleaned, but it will not be superfluous to inspect them again for the presence of film, bile, fat and sand before cooking. All this, if left, will spoil the taste of the chicken gizzard dish.
Calorie content, benefits and harms
This product is traditionally considered a low-calorie source of animal protein. Therefore, its use in various diets is allowed. By the way, "navels" are also used in the preparation of some cheeses (chicken pepsin is produced from processed stomachs, which is used instead of rennet). This useful human body The product includes: potassium, phosphorus, zinc, iron, folic acid, various vitamins. It contains little carbohydrates and fats. Dishes from chicken stomachs (especially stewed ones) are used to strengthen hair, nails, and also to acquire a healthy complexion.
Due enough high content cholesterol, dishes from chicken stomachs are not recommended for people suffering from heart and blood diseases, as well as gout and diabetes, high content cholesterol in the blood.
Cooking methods
These versatile offal can be fried, boiled, stewed, baked, combined with many ingredients: vegetables, pasta, mushrooms, other offal and even fruits. The "navels" can be served whole, can be cut into pieces or in half. The most popular method is quenching. With it, the stomachs are especially soft and juicy. The most commonly used dishes from chicken stomachs are broths in combination with these offal. Stews, salads, goulash are also prepared. So let's finally get to the recipes.
Noodles soup
The easiest chicken stomach recipe is diet pasta soup. We will need for three-liter pan first course: two homemade chicken giblets (sold on the market and include liver, heart, stomach, etc.), separately - two hundred grams of chicken navels, two hundred grams of pasta, one carrot, one onion, a couple of medium potatoes, salt and spices - to taste.
Let's cook the broth first. We wash the offal and stomachs in running water, inspect and remove everything unnecessary. Fill with water, throw in the peeled onion and cook, removing the foam, for an hour and a half. Then we catch the offal and onion with a slotted spoon, and in the broth we cook chopped carrots, potatoes and noodles until tender. Before the very end of cooking this dish with chicken stomachs, add finely chopped offal to the soup. Salt and pepper to taste. unpretentious diet soup chick is ready! Serve hot, sprinkled with fresh chopped herbs. Some fill it with sour cream or mayonnaise - as you like.
Stomachs in sour cream sauce
simple and economical recipe accessible even to a novice cook.
Ingredients: half a kilo of chicken "navels", 200 grams of low-fat sour cream, vegetable oil(preferably olive) for frying, a glass of broth, salt, spices.
We carefully prepare the chicken stomachs for stewing (avoiding bile and films from entering the dish), cut each into four parts. Pour the oil into a good deep frying pan and bring it almost to a boil. Throw the chopped pieces into the oil and quickly fry over high heat until a crust appears. Then reduce the heat, cover with a lid and continue to simmer for another half an hour at least. After that, we introduce sour cream and simmer for another ten minutes, stirring with a wooden spatula. Before the final preparation, salt and pepper to taste. Stewed "navels" are quite soft and tasty. They go well with a side dish of potatoes or rice, with salads from fresh cucumbers and tomatoes and greens.
With potatoes and mushrooms
And here's another full second The dish is hearty and easy to prepare. We will need: chicken stomachs - half a kilogram, mushrooms (in original recipe- chanterelles, but can be replaced with more affordable ones) - 300 grams, a couple of onions, carrots, potatoes - half a kilogram, sour cream - 200 grams, salt, a set of spices for meat.
Cut the prepared "navels" into pieces and cook for an hour in a saucepan to become soft. At this time, we are preparing mushrooms: clean, wash, cut. Saute mushrooms with onions. Peel potatoes and carrots and cut into cubes. Then we combine all the ingredients in a saucepan. Simmer for about twenty more minutes. Five minutes before the end of cooking, we introduce sour cream and spices. This dish can also be made in the oven. Then, at the final stage, the mixture is laid out in clay pots and sprinkled with grated cheese on top. Bake over medium heat in the oven until a light brownish crust forms (15-30 minutes). The dish is ready to eat.
Recipes for dishes with chicken stomachs are varied. In such a short article, we have considered only a few of them. Be sure to try cooking!
