Chicken stomachs, as well as other offal (chicken hearts, liver), are underestimated, considered a second-rate product. And absolutely in vain. In addition to proteins and fats, chicken stomachs contain the vitamins and minerals necessary for the body, including a large number of folic acid is an indispensable element for the development of organs and tissue regeneration, and iron is an element involved in the hematopoietic function of the body.
Chicken navels, as the stomachs are popularly called, are a dense coil of muscles that are actively involved in the digestion process. Without special heat treatment, the meat of the stomachs is tough. At the same time, if you know how to cook chicken stomachs correctly, you can get a real delicacy. You can make a lot of navels variety of dishes. Salads are prepared from them, navels are fried, stewed in sauce, used to make fillings for pies and dumplings.
If you cook a dish of navels in a slow cooker, you can not pre-boil the offal. Prolonged stewing makes navels soft, tender, very tasty.
Photo #1. Chicken stomachs stewed in a slow cooker in soy sauce
In order for the dish to succeed for sure, it is better to boil the chicken stomachs before cooking. A multicooker is perfect for this purpose. The navels are soft and tender. If you boil the offal in advance, cooking based on it will take no more than 15 minutes.
Ingredients for the recipe:
- chicken stomachs 1 kg.
- onion 2 pcs.
- ground black pepper½ teaspoon
- soy sauce 3 art. spoons
- vegetable oil 3 art. spoons
- salt to taste
- Bay leaf 2-3 pcs.
- allspice 3-5 pcs.
- black peppercorns 5-8 pcs.
How to cook chicken stewed stomachs in the multicooker:
- Prepare chicken stomachs. It is imperative to remove the inner yellow film and wash the navels well, since pebbles, sand, shells come across inside the chicken stomach. Usually they sell already butchered and cleaned stomachs, but it's better to play it safe.
- Put the navels in the multicooker bowl. Pour hot water. Depending on the brand of the appliance, select the “Cooking”, “Stew”, “Soup” mode. How much to cook depends on the quality of the navels. The younger the chicken, the more tender the meat and the shorter the cooking time. Ordinary store navels need to be boiled for about an hour.
- 15 minutes before the end of cooking, open the lid, add salt, bay leaf and all kinds of pepper. Let the navels cool in the broth.
- cut into boiled stomachs small stripes. Peel the onion, cut into half rings.
- Switch the multicooker to the "Frying" mode. Pour vegetable oil into the bottom of the bowl, put the onion. Saute, stirring, until the onion is soft and starts to turn golden.
- Put the boiled stomachs, soy sauce. If there is not enough salt, add some salt to the dish. Fry, stirring, 5 minutes. It is important that the soy sauce does not burn.
Feed method: Any side dish for stewed stomachs with soy sauce is suitable, but it is best to serve the dish with mashed potatoes or pasta.
Photo #2. Chicken gizzards with mushrooms in sour cream in a slow cooker
chicken stomachs - diet dish. 100 grams of the product contains about 110-130 kcal. Navel dishes are included in the diet of pregnant women and children. Navels stewed in cream or sour cream sauce with mushrooms, will become the favorite dietary dish for delicate taste and aroma.
Ingredients for the recipe:
- chicken stomachs 500 g
- champignons 300 g
- onion 1 pc.
- sour cream 150 g
- cream 150 g
- ground pepper to taste
- bay leaf 1 pc.
- butter 1 st. a spoon
- parsley 2-3 sprigs for decoration
Cooking method chicken ventricles with sour cream in a slow cooker:
- Wash and boil the stomachs, as indicated in the first recipe. Cool, cut into small pieces.
- Peel the onion, cut into half rings. Wipe the mushrooms with a damp cloth, cut into plates. Small mushrooms can be cut in half or added whole.
- Set the multicooker to the "Frying" mode. Melt the butter. Fry the onion for 2-3 minutes. Add mushrooms. First they let the juice out, after which you have to wait until the juice evaporates. Cook, stirring, until the mushrooms begin to brown.
- Add gizzards, sour cream, cream, pepper and bay leaf. If you want the gravy to be thin and the mushrooms with navels to sink into it, increase the amount of cream. Set the "Extinguishing" mode. How much to stew decide for yourself, depending on the desired consistency of the sauce. The dish can be served to the table in 10-15 minutes. The longer you simmer, the thicker the gravy will be.
Feed method: Ready meal Serve on plates and sprinkle with chopped parsley. Serve with fluffy mashed potatoes or baked potatoes. You can do without a side dish at all. The dish is tasty and self-sufficient.
Photo #3. Chicken stomachs in a slow cooker with sour cream
From chicken stomachs you can cook a delicious vegetable stew. If you cook in a slow cooker, you do not need to pre-boil the navels. Any vegetables are used. In summer it can be eggplant, zucchini, tomatoes, in winter - cabbage, carrots, pickles. Navels can replace meat in recipes for any vegetable stews.
Ingredients for the recipe:
- chicken stomachs 700 g.
- carrot 1 pc.
- onion 1 pc.
- Bell pepper 2 pcs.
- celery 2 stalks
- tomatoes 4-5 pcs.
- sour cream 150 g
- vegetable oil 3-5 art. spoons
- broth 1-2 cups
- salt to taste
- spice set for chicken 1 teaspoon
- bay leaf 2-3 pcs.
- greens to taste
Cooking method:
- Rinse the stomachs in running water, peel, cut off excess fat, cut into small pieces.
- Peel onions, carrots and peppers. Cut the vegetables into small arbitrary pieces of the same size. Wash the celery, cut into pieces. Pour boiling water over the tomatoes, remove the skin, cut into cubes or grate on a coarse grater.
- Pour vegetable oil into the multicooker bowl. Lay out the stomachs and vegetables: onions, carrots, peppers, celery, tomatoes. Close the lid. Set the "Extinguishing" mode, time - 2 hours.
- Open the lid every 15-20 minutes and stir the contents. After 2-3 stirrings, add a little broth. Add broth as liquid evaporates.
- 30 minutes before the end of cooking, add sour cream, bay leaf, spices and salt. Stir. Simmer until done.
Feed method: Serve vegetable stew with stomachs with boiled rice. Sprinkle the finished dish with chopped herbs.
Photo #4. Chicken gizzards fried in a slow cooker with potatoes
Rational housewives prefer 2 in 1 dishes that do not require a side dish. Fried potatoes with chicken stomachs is a great example of such a dish. If you boil the navels in advance, cooking potatoes will take no more than half an hour.
Ingredients for the recipe:
- boiled chicken stomachs 300 g.
- potatoes 500 g
- onion 1 pc.
- vegetable oil 30 ml.
- sour cream (mayonnaise) 50 ml.
- garlic 1-2 cloves
- salt, pepper to taste
- dill small bunch
How to cook chicken stomachs with potatoes:
- Peel potatoes, cut large pieces. Peel the onion and garlic, chop finely.
- Set the multicooker to the "Frying" or "Baking" mode. Pour in vegetable oil, let it heat up. Dip the potatoes in the heated vegetable oil. Close the lid. Cook, stirring, after 5-7 minutes, until the potatoes are coated on all sides. golden crust. This will take about 30 minutes.
- Add onions and boiled gizzards cut into pieces. Saute, stirring, until the onion is soft. Add garlic, salt, pepper and sour cream. Stir. Close the lid, set the "Extinguishing" mode, time - 15 minutes. Sprinkle the finished dish with chopped dill before serving.
Tips for cooking chicken gizzards in a slow cooker
In order for chicken stomachs in a slow cooker to turn out well, it is not enough to follow the recipe exactly. Without knowing how to cook navels, without taking into account the intricacies of storage, use and heat treatment offal to cook a delicious dish will be difficult:
- The shelf life of chicken stomachs is short and is 48 hours. nutritional value frozen stomachs is much lower. Buy chilled offal, paying attention to the expiration date.
- The preparation of navels should begin with a thorough cleaning of the offal from gastric films, bile stains, excess fat, gastroliths (pebbles, shells, sand that chickens swallow with food to improve digestion), so that impurities do not spoil the taste of the finished dish.
- Boil the stomachs before stewing. To do tasty dish from raw navels, they need to be simmered over low heat for at least an hour.
- Before cooking, soak offal in cold water 2-3 hours. Drain the water. Dip your navels in boiling water. Bring to a boil over high heat. Remove foam. Reduce heat to medium. Next, the navels are cooked for about 30 minutes. 10 minutes before the end of cooking, add bay leaf, a few peas of black and allspice, salt to taste. Leave the navels to cool in the broth. They will be juicier.
Chicken stomachs in a slow cooker will be excellent hearty meal, especially if they are cooked with rice, buckwheat, potatoes and other vegetables, with which the offal is ideally combined. They are prepared, contrary to the popular belief of young housewives, easily and simply. First, the by-products are washed well, cut into pieces. Then soak in water for several hours - this will allow you to get more tender dish. Then fry in oil, setting the mode "Frying" ("Baking"). Add chopped carrots, onions, garlic and also fry for several minutes. The only drawback of stomachs is their lengthy cooking. Depending on the recipe, the product is stewed for 1-1.5 hours with the addition of water, beer, sour cream or other sauces. All sorts of spices, bay leaves, aromatic herbs and spices perfectly complement dishes based on stomachs. The already prepared dish is sprinkled with herbs, served with boiled cereals, potatoes or vegetable salad.
It is very tasty to combine stomachs with buckwheat, rice and vegetables, that is, cook together in the form full second dish or hearty soup.
Generally from chicken giblets prepare many dishes. At the same time, not only stomachs are used, but also the liver, heart - all this is very satisfying and healthy foods. They can be fried, boiled or stewed separately, as self-dish. On their basis, lovely salads, pates, casseroles, cutlets and soups, kebabs and pies come out very tasty. Besides, chicken giblets are considered a low-calorie product that is suitable for those who follow the figure.
Many do not like chicken offal, but even outright opponents of offal will appreciate this dish. Stomachs can be combined with chicken hearts- so it will turn out even tastier. Add your favorite spices to the dish, if desired.
Ingredients:
- chicken stomachs - 500 g;
- buckwheat - 2 multi-glasses;
- butter - 1 tbsp. l.;
- water - 3 multi-glasses;
- carrots - 1 pc.;
- garlic - 3 cloves;
- bay leaf - 2 pcs.;
- onion - 1 pc.;
- salt pepper.
Cooking method:
- We thoroughly wash the offal, put it in a separate container, fill it with water. Then we wash again.
- Cut the onion into half rings, rub the carrots, chop the garlic.
- We turn on the “Baking” mode, pour oil into the bowl and add butter: this way the dish will turn out to be especially fragrant.
- Put the stomachs in the bowl, cook for about 15 minutes. Then add garlic, fry for 5 minutes.
- Onions and carrots are also sent to the slow cooker. Mix the products well, cook for 5 minutes, do not forget to stir.
- We wash the buckwheat, add to the rest of the ingredients. Mix again, pour in water, salt, pepper, add bay leaf.
- Set the mode "Buckwheat". Let the food cook for 60 minutes. Serve hot.
Interesting from the network
Chicken offal goes well with various vegetables. We chose potatoes, tomatoes, sweet peppers and traditional carrots and onions. We serve such a dish, which may well pass for hearty soup, with fresh herbs, optionally with sour cream or any other sauces that you prefer.
Ingredients:
- stomachs - 500 g;
- carrots - 1 pc.;
- bell pepper - 1 pc.;
- tomatoes - 2 pcs.;
- onion - 1 pc.;
- garlic - 2 cloves;
- potatoes - 500 g;
- salt pepper;
- vegetable oil - 2 tbsp. l.;
- greens - optional;
- water - 400 ml.
Cooking method:
- We wash the stomachs, cut into 2-3 parts.
- Cut the tomatoes and pepper into cubes, rub the carrots, chop the onion and garlic.
- Peel the potatoes, cut into medium-sized pieces.
- Pour oil into the bowl, set the "Frying" mode. We spread the stomachs, fry with constant stirring for 10 minutes.
- Add vegetables, cook for another 10 minutes. Then salt, pepper.
- Pour in water, add bay leaf. We set the "Extinguishing" mode for 1-1.5 hours.
- Add fresh herbs to the finished dish.
Chicken offal is very popular in our country. In addition, they are healthy and tasty. Let's prepare a dish of chicken stomachs and hearts in a slow cooker. And for special tenderness, add sour cream. It is good to serve rice, potatoes, vegetables or buckwheat as a side dish for this dish.
Ingredients:
- hearts - 500 g;
- stomachs - 500 g;
- sour cream - 250 ml;
- onions - 2 pcs.;
- flour - 2 tbsp. l.;
- garlic - 2 cloves;
- salt, pepper - to taste;
- vegetable oil.
Cooking method:
- We wash the chicken offal well. If we use a frozen product, then defrost it first.
- Chop onion, garlic.
- We put the chicken stomachs and hearts in a slow cooker, where we add vegetable oil in advance. Fry the products in the “Baking” mode for about 10 minutes.
- Add onion and garlic, cook until onion is soft.
- Put sour cream in a slow cooker, pepper and salt to taste.
- Set the "Extinguishing" mode to 1.5 hours.
- After 30 minutes, open the lid, pour in the flour. Stir the ingredients, trying to avoid the appearance of lumps.
- Close the lid and continue cooking until the beep.
- If desired, sprinkle the finished dish with fresh chopped herbs, serve with your favorite side dish.
Now you know how to cook chicken stomachs in a slow cooker according to the recipe with a photo. Enjoy your meal!
Dishes based on chicken stomachs, especially with the addition of various vegetables and cereals, are quite satisfying due to high content they have protein. But at the same time, light, as this product is considered low-calorie. Experienced chefs will tell you how to cook chicken stomachs deliciously in a slow cooker:
- Choose the right chicken by-products. Fresh chilled stomachs should be slightly moist, not slippery. Definitely refuse to buy if you feel a sharp bad smell. Fresh giblets can only have a delicate, slightly sweet smell. Also, fresh stomachs have an elastic structure, should not be flabby and soft to the touch.
- The dish from the stomachs will turn out more tender if they lie down in cool water for 1-3 hours.
- Examine each stomach carefully before starting cooking. The product must not be allowed to have yellowish bile ducts. If you find them, be sure to cut them off with a knife. Even a little bile will spoil the taste of the dish.
- Stomachs go well with a variety of vegetables. Add carrots, garlic, sweet peppers, celery, onions, tomatoes to dishes.
- Meals are tastier and healthier if they are made from chilled rather than frozen stomachs. But if you still use a frozen product, then defrost it on the bottom shelf of the refrigerator. So there will be more in the stomachs useful substances and they will retain all their taste.
- stomachs - perishable product, it cannot be stored for a long time. The maximum storage period is no more than two days.
- Chicken stomachs are considered valuable product. They include iron, copper, folic acid, manganese, magnesium, cobalt and a number of vitamins important for the body. Therefore, nutritionists recommend adding variety to your diet and periodically preparing meals based on these offal.
I found another by-product on the store shelf, which I have never tried before. I'm talking about chicken muscular stomachs, someone calls them navels. I searched the Internet for how to cook chicken stomachs and was surprised that they are quite popular, even more popular than hearts.
Chicken stomachs, like other chicken offal, are very useful. They are high in protein and low in fat. chicken stomachs - low-calorie product. From words to deeds. Today I'm cooking chicken stomachs in a slow cooker.
To prepare chicken stomachs in a slow cooker, we need:
- 850 grams of chicken stomachs (actually, there may be a little less or more, I had a package of this weight),
- 2 heads of onions,
- 1 carrot
- ½ cup water (multi-cup)
- 2 cloves of garlic
- salt,
- pepper,
- seasonings to taste (I have Provencal herbs and meat seasoning)
- vegetable oil.
Recipe for cooking chicken stomachs in a slow cooker.
Chicken stomachs should be washed well in running water. Remove the film from their surface and cut off the fat. Despite the fact that I bought the stomachs in the store, and they had already been cleaned, there were some remnants of films, fat with sand. So here you have to be more careful.
We clean and wash onions and carrots.
Finely chop the chicken stomachs. Cut the onion as you like, even small, even large. Three carrots on a large or medium grater.
Pour a little vegetable oil into the multicooker saucepan, put the stomachs, onions, carrots. We turn on the "Baking" or "Frying" mode for 20 minutes. Stirring occasionally, fry the stomachs with vegetables. After a while, the ventricles will begin to secrete a large amount of juice.
In fact, for greater benefit, this step could be omitted and immediately proceed to extinguishing. It is not necessary to use vegetable oil when stewing.
Now add salt and pepper to taste, as well as seasonings and water to the multicooker saucepan. Stir, close the lid. We turn on the "Extinguishing" mode for 2 hours. 
Half an hour before readiness, finely chop the garlic and add to the ventricles. We mix.
By-products have a relatively low cost, good palatability and do not require special culinary skills. Chicken gizzards are healthy, and a slow cooker makes cooking easier.
Cooking in a slow cooker is extremely easy. It is enough to prepare the products, put them in the bowl that comes with the multicooker in the kit, and press the button with the program selection. In recipes with offal, the most popular programs will be Stewing and Baking, the latter replacing the classic frying in a pan.
The multicooker is functional. Dishes are cooked in it for a relatively long time, "languish" when low temperatures. But it is precisely because of this that the technique is safe - the case does not heat up, and you can open the lid at any time. Cooking food in the machine requires minimal amount oils, so the food is dietary.
Chicken offal is easy to cook in such a device. This product is low in calories and digests quickly. Contains fiber and keeps the body in good shape all day. There is ash in the stomachs, and it removes toxins from the body.
These by-products give energy, improve appetite, improve performance internal organs, increase life expectancy, thanks to selenium. The product contains many vitamins, iron, zinc.
However, there is a lot of cholesterol in the stomachs and an excessive passion for them can lead to the development of diseases of the heart and blood vessels. There must be balance in food.
Usually, the multicooker is equipped with the necessary utensils for cooking. When preparing the following dishes, they use the factory multicooker bowl, a plastic spatula for mixing, and all the liquid is measured with glasses, which should also be included in the kit - the so-called multi-glasses.
A simple cooking recipe
Meat by-products are inexpensive, tasty and do not require special skill in cooking. Stomachs can be stewed and served with any side dish.
Recipe for cooking stomachs step by step:
Before serving directly to the table, the stomachs are sprinkled with herbs, if the season.
Stew tasty offal in sour cream
If the stomachs in their own form seem too simple and uninteresting dish, you can add sour cream. To extinguish in a slow cooker, you don’t even need any oil, because of the water, no component will burn. The taste of the dish will turn out to be very interesting and delicate, garlic will add spice. Sour cream gizzards are very tasty with boiled rice.
Ingredients:
- Chicken stomachs - half a kilogram;
- Sour cream - two spoons;
- Garlic - four cloves;
- Water - three glasses;
- Black pepper;
- Salt.
Preparation: 1 hour 20 minutes
Calorie content: 106.7 Kcal per 0.1 kg of food.
Chicken stomachs in sour cream in a slow cooker are prepared as follows:
- Offal is washed with water, cleaned and cut into small pieces;
- Garlic is peeled and crushed under pressure;
- Chicken ventricles are put in a bowl, add garlic, sour cream, salt, pepper. The ingredients are gently mixed with a plastic spatula;
- Then they are filled with water and set the "Extinguishing" mode for 60 minutes.
Stomachs with buckwheat garnish
Buckwheat has a lot of vitamins, it cooks quickly and perfectly saturates. There are few calories in it, but there is selenium, titanium and strontium - trace elements that are not found in other cereals and cereals. And yet - buckwheat is delicious with chicken stomachs.
Ingredients:
- Chicken stomachs - five hundred grams;
- Onion - one large onion;
- Carrots - one piece;
- Buckwheat - two glasses;
- Oil - one tablespoon;
- Black pepper;
- Water - half a liter;
- Salt;
- Spices.
Preparation: 1 hour 20 minutes
Calorie content: 95 kcal per 0.1 kg of food
Stewed chicken stomachs with buckwheat in a slow cooker are prepared as follows:
- The stomachs are cleansed, washed and cut. The prepared pieces are left in water for 20 minutes, then washed again;
- Onions are first peeled and then cut into half rings. Carrots are rubbed on a coarse grater;
- Cream and vegetable oil. In this recipe, they are to enrich the taste and avoid burning;
- The ventricles and vegetables are also put in, salt and spices are added. Leave in the "Baking" mode for 20 minutes;
- After that, washed buckwheat is added to the stomachs, mixed and poured with water. Everything is almost ready for the last stage. In the “Buckwheat” mode, or if there is none, then on the “Stew”, the dish is cooked for another 45 minutes.
Mushrooms with ventricles in a slow cooker
Of all mushrooms, champignons are the most accessible. They are sold in all supermarkets and markets. Champignons are low-calorie, quickly cooked, contain many vitamins, minerals, proteins and pantothenic acid - it helps to relieve fatigue.
Ingredients:
- Champignons - four hundred and fifty grams;
- Onion - two pieces;
- Sour cream - two hundred grams;
- Boiled water - half a glass;
- Large carrots - one piece;
- Black pepper;
- Salt;
- Spices.
Preparation: 1 hour 30 minutes
Calorie content: 69 kcal per 0.1 kg of food
How to cook chicken stomachs with mushrooms in a slow cooker:
- Mushrooms and offal are cooked at different times. Therefore, it will not be possible to cook everything at once in a slow cooker and you will have to use one pan on a conventional stove;
- The ventricles are cleaned, washed, cut into strips. They are placed in an ordinary saucepan, and not in a container for cooking in a slow cooker, and boiled at a medium power burner until all the other ingredients are ready. Just put the stomachs on the fire and cook further;
- The onion is cut as small as possible. Carrots should be grated on a medium-sized grater. Vegetables are placed in a bowl previously oiled and fried in the "Baking" mode. The pre-frying time is 10-15 minutes;
- Mushrooms are washed and then cut into medium-sized slices;
- Stomachs, mushrooms, sour cream, spices, salt are added to the bowl. Add water;
- The dish is cooked for another hour in the "Extinguishing" mode.
Chicken gizzards with potato garnish
Ingredients:
- Chicken stomachs - five hundred grams;
- Potatoes - five to seven pieces;
- Onion - two pieces;
- Large carrots - two pieces;
- Boiled water - three glasses;
- Black pepper;
- Salt;
- Spices.
Preparation: 1 hour 30 minutes
Calorie content: 98.5 Kcal per 0.1 kg of food
Chicken stomachs with potatoes in a slow cooker should be prepared like this:
- Potato tubers are peeled, washed and cut into cubes. FROM chicken offal do exactly the same;
- Vegetables are being prepared. Onions are cleaned and chopped. Carrots are washed, also peeled and grated or cut into strips;
- The bowl is lubricated with oil. After that, onions and carrots are laid out on it. Roasting takes place in the “Baking” mode;
- Then potatoes, spices, salt are placed in a saucepan and poured with water;
- Then you need to set the "Extinguishing" mode for one hour.
Versatile garnish
You can solve the problem with a side dish simply and elegantly - stew vegetables. You can immediately add chicken stomachs to the dish.
Ingredients:
- Chicken offal - five hundred grams;
- Zucchini, eggplant, carrots, sweet peppers, onions - all one by one.
- Boiled water - three glasses (or more);
- Salt, pepper, spices.
Preparations: 1 hour 30 minutes
Calorie content: 70 kcal per 0.1 kg per dish.
Cooking:
- Prepared, peeled offal is cut;
- Vegetables are also prepared - washed, peeled and cut into cubes;
- All products are put into the bowl of the apparatus, filled with water, sprinkled with spices and salt. Simmer for one hour.
Enjoy your meal!
Helpful Ideas
Cooking chicken stomachs in a slow cooker is easy. The main time of work in the kitchen comes down to the preparation of products: peel, cut, conjure with spices.
In order for the device to serve for a long time, try:
- Use only a clean, dry bowl;
- Stir the food with a factory plastic spoon so as not to damage the non-stick surface of the dishes;
- Rinse all containers for collecting condensate;
- Do not keep cooked meals for a long time in the “reheat” mode.
Chicken gizzards and a slow cooker go together perfectly, forming a duet in terms of simplicity, convenience and taste. Stewed offal is supplemented with side dishes from cereals (buckwheat, rice), pasta, baked vegetables. The finished offal dish looks great sprinkled with fresh herbs with sour cream and adjika.
The slow cooker allows almost everything: stew, fry, bake! The main positive nuance of cooking with this device will be hands-free: downloaded, pressed the button and go about your business. Chicken stomachs, one might say, are not a product for everyone, as they require a lot of attention. But a slow cooker will help make the process less problematic, and the result more enjoyable.
How to cook chicken stomachs in a slow cooker - offal cleaning
The stomachs must be cleared of the yellow film. If it is not removed, then the food will go rancid. In order for the film to leave better, the product is scalded with boiling water, passing water through a colander. Soft cartilage, fat, yellowness, greenery, coarsened areas are removed with a knife. Regardless of the further method of preparation, it is recommended to pre-boil the cleaned stomach in water for 1.5-2 hours, salt at the end of cooking.
Chicken gizzards in a slow cooker with rice
Recipe Ingredients:
- Chicken stomachs - 600 g.
- Rice - 2 tbsp.
- Water - 4 tablespoons.
- Bay leaf - 2 pcs.
- Salt, spices - to taste.
Cooking process:
- Clean and rinse the stomachs, if necessary, cut into small pieces. Put them in a multicooker bowl, pouring a glass of water for 1 hour, set the “Extinguishing” mode.
- At the end, add 2 tbsp washed rice, 1 tbsp water, salt, spices and bay leaf. Turn on the "Pilaf" mode. After the signal, chicken stomachs with rice are considered ready.
Chicken stomachs in a slow cooker with mushrooms
Recipe Ingredients:
- Chicken stomachs - 700 g.
- Champignons - 500 g.
- Onion - 2 pcs.
- Carrot - 1 pc.
- Sour cream - 200 g.
- Vegetable oil - 50 g.
- Salt, spices - to taste.
Cooking process:
- Clean and wash the ventricles, fill with water and boil first in regular saucepan 1 hour until ready. In the slow cooker, set the “Baking” mode, use it to fry onions and carrots. Mix chopped mushrooms, stomachs and sour cream, pepper and salt. If it gets too thick, add water.
- Turn on “Extinguishing” for 1 hour with a check for softness. If the dish is ready earlier, then turn off the multicooker before the signal.
Chicken stomachs in a slow cooker with melted cheese
Recipe Ingredients:
- Chicken stomachs - 800 g.
- Processed cheese - 200 g.
- Grainy mustard - 1 tbsp.
- Salt, ground black pepper - to taste.
Cooking process:
- The ventricles are cleaned and washed thoroughly. Then the stomachs are poured into the bowl of the multicooker, water is poured. The “Extinguishing” mode is set for 2 hours with the lid closed. During the process, the foam is removed. Replace boiled water with warm boiled water.
- After the time has elapsed, the ventricles cool down, do not pour out the broth. Processed cheese cut into cubes and add to the ventricles in the broth. Simmer again min. 10, but now with salt and pepper, stirring occasionally to melt the cheese.
Chicken gizzards in a slow cooker with cream
Recipe Ingredients:
- Chicken stomachs - 500 g.
- Cream - 200 ml.
- Carrot - 1 pc.
- Onion - 1 pc.
- Vegetable oil for frying - 50 ml.
- Salt - to taste.
Cooking process:
- In the “Baking” mode for 10 minutes. brown carrots and onions in butter. Add chicken ventricles prepared for cooking to vegetables.
- After the signal, pour in the cream, add salt, grated garlic and leave for another 10 minutes. Serve with porridge or mashed potatoes.
Cutlets from chicken stomachs in a slow cooker
Recipe Ingredients:
- Chicken stomachs - 1 kg.
- Onion - 1 pc.
- Chicken eggs - 1 pc.
- Wheat flour - 5 tbsp.
- Vegetable oil - 50 ml.
- Garlic - 3 s-ka.
- Water - 200 ml.
- Salt - to taste.
Cooking process:
- Prepare by-product for further use. Clean stomachs, along with onions and garlic, turn into minced meat in a meat grinder. Add an egg, 2 tbsp. flour, salt, spices.
- Mix and roll into palm-sized cutlets with your hands. Roll on all sides in flour and fry in a pan.
- Next, turn on the slow cooker and put all the cutlets in the bowl. Pour boiling water and simmer for 1 hour. During this time, the water will boil away and the cutlets will become tender and soft.
The use of meat offal has a very positive effect on the wallet. It turns out delicious and ultra-cheap food, but only on condition that the cook has enough experience and knowledge to process such organs. stomachs in without fail cleaned from the yellow shell, because of which with 100% certainty you will have to throw out the dish. But if you get used to it, the results will definitely exceed expectations.
