Stomach recipe. Stewed in sour cream. Simple recipes for cooking chicken stomachs: detailed instructions.

Greetings to all subscribers and guests of my blog. Today, discovering wonderful recipe chicken navels, I had a strong desire to share it with you. Since you can cook chicken navels in just 20-30 minutes, besides, it is very tasty, budget-friendly and even healthy, the dish will be a great lifesaver on busy weekdays. One more thing - "navels" are popularly called chicken stomachs, perhaps, for someone it sounds more appetizing.

Preparing the necessary ingredients

If you follow the recipe exactly, you can end up with a dish that tastes no different from meat stew. This is how much sour cream acids change the texture of chicken and make hard, crispy ventricles much softer. But you don't have to get ahead of yourself. First we prepare everything necessary ingredients, this is:

Ingredients

This amount of ingredients will be enough to make 4 generous portions of the dish. Most of the ingredients should be present in the house of every housewife. If something is missing, run to the store and go back to study the phased implementation of the recipe.

Step by step cooking chicken navels

Delicious chicken stomachs are prepared as follows:

First of all, all small navels must be thoroughly rinsed under the tap and cleaned of the film. If this is not done, in a ready-made form, they will give bitterness. It is much easier to remove the upper film after washing if the stomachs are first placed in boiling water for 3-5 minutes.
Each navel is cut horizontally in length into 2 pieces (cut with a knife only once). left behind large pieces more like meat.
The pan is watered sunflower oil and placed on slow fire. When the oil warms up well, all the navels are thrown into the pan. Here they will be stewed for about 15 minutes, from time to time we mix the navels so that they do not burn and are fried evenly.
Bye main ingredient fried, cut the onion into a quarter of the ring, after about 5 minutes. after the start of frying the ventricles, add them to the pan. Salt and pepper it all right away.
The onion softens, and we proceed to grind all the other ingredients. Finely chop the greens and garlic, rub the cheese on a fine grater.
It should have been 15 minutes by now. time after the start of frying the navels. We taste them, it should already be tasty, and the chicken has apparently already become softer. If so, add all the chopped ingredients to the pan, and pour them with sour cream.
Now the dish needs to be stirred all the time and simmer over low heat until the sour cream begins to boil, which will take another 10-12 minutes.

After this time chicken navels in sour cream are ready. Anything is suitable for garnishing our delicacy, whether it is potato fillet, rice, buckwheat or stew from stewed vegetables. Although eating our sour ventricles is no less tasty, just eating them with bread. An important point: when buying navels, make sure that their expiration date does not exceed 2 days. Fresh ventricles are always monophonic, without admixtures of uncharacteristic colors or mucus. Before buying, it is better to consider a photo of the “correct” stomachs so as not to endanger your family.

I also want to draw the attention of readers to the fact that my recommendation to cook stomachs over low heat is not at all accidental. Only in this way can they save the maximum amount useful trace elements in a dish. After all, it’s true that there are a lot of useful things in the navels. But this will be another, rather extensive topic. In the meantime, thank you for visiting, we will meet again soon and discuss something new! I will be glad to new subscriptions!

Rate the article

For children and adults, I offer a very gentle and diet dish. Preparing is very simple, but you need to be patient, because the navels (ventricles) are stewed for a long time. But they don't require a lot of effort and attention ...
It took me almost 2 hours to complete everything. But the result was worth it. The ventricles melted in the mouth. And with pasta and gravy, they just slip through and you involuntarily go for the second portion ...
(I explain for those who do not know - chicken ventricles are popularly called chicken navels)

chicken ventricles in gravy

We will need:
500-700 g of chicken ventricles (except for the ventricles from soup laying hens, because they are very tough)
1 bulb
1 tbsp sour cream
1 tsp tomato paste
1 tbsp flour
Salt to taste.

The ventricles are cleared of excess fat and gastric yellow-green film, if any (do not rush to throw it away, I'll tell you later)
Cut the ventricles into 2 or more pieces, as you like. If the ventricles were sold without a green film, then they do not need to be boiled first. And so the cooks advise to boil a little and drain so that the bitterness is gone ... But I have been doing without it lately, because the ventricles are very good quality basically ... But for kids, I advise you to drain the first broth.

Spasser until transparent and golden in color finely chopped onion in a small amount vegetable oil. For kids, do not sauté the onion, but put the navels in the middle of the stew.

Put the ventricles in the onion and simmer them under the lid (the ventricles will immediately give a lot of juice) Simmer until all the juice that the ventricles secrete has evaporated over medium heat.

Then pour hot water so as to cover the ventricles and simmer them until tender (soft) over low heat. You can forget about them for a while. They do not require much attention at this time. Let them stew themselves, but they usually stew longer regular meat, i.e. more than an hour. The longer they stew, the softer and tastier they will be.
As soon as they become soft and if the broth has boiled away, then add required amount water so that the ventricles are again slightly covered. Salt to taste. Add 1 Bay leaf ik, 1 tsp tomato paste. You can pepper peas 3-5 pcs. Who likes any spices for meat (only without glutamate)
The films are washed well and left to dry in an open space, let's say, on a plate (I just lay them out on a warm stove). They dry out quickly and become brittle. Then grind them in a coffee grinder into powder and put in a jar and cold. I gave my small children at the tip of a teaspoon of such a powder with water. It helped very well with intestinal disorders better than any l-va. They say that even an ulcer is cured with such a powder.

Health to you and your children!

Very often, some do not cook offal, such as chicken navels thinking that nothing edible and tasty can come out of them. However, do not be so quick to rush into their account!

Knowing how to properly cook chicken stomachs, you can create a lot of them delicious dishes, ranging from salads and soups to a variety of individual fried, stewed and other dishes.

But before you start the cooking process, you need to make sure that our delicacies are properly cleaned. If they are not peeled, they should be cut, but not completely along the “seam”, leaving the halves connected.

A film is necessarily removed from their inner surface with a knife and then the navels are washed with running water. Already cleaned, they are washed again to remove the remnants of gastroliths.

In order for the chicken stomachs to be tender, they must first be boiled, because simply by frying and stewing such a result cannot be achieved. But how long do chicken stomachs need to be boiled?

They are boiled for about an hour with roots, bay leaves, onions, bouillon cubes and others. various additives already to your liking. And after cooking, they can already be safely stewed and fried.

All kinds of sauces are used for stewing: sour cream (cream), mayonnaise, tomato and soy sauce, with the addition of onions, mushrooms, carrots, sweet peppers, cucumbers, cheese and other products, at your discretion.

What is prepared from chicken stomachs?

From them you can cook a lot of interesting dishes, all the stomachs are tasty, healthy, dietary. It is very easy to prepare even pilaf from them. To do this, the navels need to be fried until golden brown in a bowl in which our pilaf will be prepared.

Pepper, salt, add finely chopped onion, grated carrot, add washed rice, pour water so that it covers it with two fingers, and put a few cloves of garlic, not completely peeled, into the rice. Simmer over low heat until done, which can be determined by the rice.

Boiling the ventricles with spices, twisting them through a meat grinder and mixing with chopped egg, onion and mayonnaise, you can get a delicious spread for sandwiches.

Recipes for cooking chicken ventricles

Chicken stomachs stewed

You will need the following products:

navel packing;
onion;
carrot;
sour cream;
salt;
ground black pepper;
spices;
vegetable oil.

Our main ingredient must be cleaned of films and cut off visible fat, rinse thoroughly under running water and boil. The navels can be left whole or cut into pieces if desired.

Three big heads onion we clean from the husk, rinse under running water, finely chop. We put a frying pan with high sides on the fire to warm up, pour a little vegetable oil into it.

On a heated surface lay out the chopped onion. Reduce the heat to low and simmer the onions for about 10 minutes, covered. After peeling the carrots, wash them well and grate coarsely. Then we send it and our already cooked ventricles to the onion in the pan.

Pour all this with boiling water, half a glass of water is enough, and set to stew, covered with a lid, for about an hour. But you need to look, it also happens that this time may not be enough.

If the water has all evaporated, add more. When the dish is almost ready, add three tablespoons of sour cream or cream, pepper, salt and spices to the pan to taste. Mix everything thoroughly and keep on fire for about ten minutes.

Serve on the table, decorating with fresh herbs, which we pre-wash under running water, shake off excess moisture and finely chop. The ventricles prepared in this way are very tasty, tender and melt in your mouth.

Chicken roll with gelatin

This roll is the perfect snack for both holiday table and usual hearty breakfast as well as for a snack. It is quite easy to prepare it.

Here are a few recipes for its preparation.

We will need the following ingredients:

chicken - up to a kilogram;
gelatin powder - one 20-gram sachet;
boiled chicken navels - 300 grams;
bell pepper - two multi-colored;
herbs, salt, pepper.

It is necessary to cut the chicken, it is not necessary to remove the skin, cut the meat from the bone and cut it into small pieces. We put the chicken meat and navels in a bowl, pepper, salt. Cut into small cubes in half bell pepper.

Stir gelatin in a glass of water until it is completely dissolved, and then filter. We take a dense foil in which we will prepare our roll, put the resulting mass into it, fill it with gelatin and close it so that the contents do not spill out.

We put our package in a deep container, filling it completely with water, cook the roll for about an hour. At the end of the time, we take out the package and, without opening, leave it to cool, then put it in the refrigerator for the night or for five hours.

We cut the package and take out the finished roll. Serving, cut it into medium pieces, decorating with fresh herbs on top.

Ingredients:

chicken fillet- 700 grams;
sweet paprika - a tablespoon without a top;
gelatin - 30 grams;
garlic - 5 medium cloves;
dried dill and parsley - half a teaspoon;
salt.

Dry the washed fillet and cut into small pieces. Peel the garlic and, squeezing it with a garlic press, add to the meat. Salt, pepper and add herbs, paprika and dry gelatin.

Mix everything well, put in a baking sleeve and fasten tightly. For peace of mind, you can put in another sleeve, and then put in the oven for an hour. Take the mold out of the oven and leave to cool.

When cool, refrigerate for 6 hours. Remove the frozen roll from the bag and put it on a dish, after cutting it into pieces. Due to spices and bell pepper, the roll looks very beautiful and interesting in the context.

Stomachs baked with vegetables

Ingredients:

chicken ventricles - packaging;
onion;
tomatoes;
hard cheese;
egg;
fresh greens;
salt;
black peppercorns;
spices;
Bay leaf;
vegetable oil for frying.

First of all, you need to defrost our main ingredient, clean it from the film, cut off visible fat and soak in cold water for a while. Then put the prepared navels in a saucepan, pour water and cook for about an hour.

Add salt, a few bay leaves and a couple of black peppercorns to the resulting broth. While the ventricles are cooking, you can prepare our vegetables. To do this, peel half of the onion head from the husk and finely chop into cubes.

Put a frying pan on the fire, pour a little vegetable oil into it, put the chopped onion and fry until tender, stirring occasionally. Three fresh tomatoes wash thoroughly and cut into small pieces.

Put them in the pan with the onions. Slightly reduce the heat and simmer the tomatoes and onions, covered with a lid, for ten minutes. remove from the broth and leave in a colander to drain all excess liquid.

Then, you need to send the stomachs to the pan with vegetables, mix all the ingredients and continue to simmer for about ten more minutes. Add some salt and spices to taste. Wash fresh herbs well and chop finely.

Put it in the skillet. You can use any greens you like. Then we take the middle piece hard cheese, coarsely rubbed on a grater and also put in a pan. At the same time, turn off the fire and cover with a lid.

We take a baking dish, put the ventricles with vegetables and cheese into it. We break one raw egg there and mix everything. We put the form in an oven preheated to 180 degrees, bake for about ten minutes.

After the time has elapsed, the dish is ready and can be served on the table. It is best served with boiled rice.

Stomachs in pots

Ingredients:

ventricles - kilogram;
mayonnaise - packaging;
onion - 4 medium;
pepper.

Scroll the navels through a meat grinder with an onion, salt, pepper, mix with mayonnaise and put in pots. Put to bake in a preheated oven for 1.5 hours.

Bon appetit and stay healthy!

Chicken ventricles or, as they are also called, navels are a very popular offal. In this collection you will find interesting recipes their preparations with different products as second courses.

The main difficulty in cooking chicken gizzards is to make them tender and soft. However, having at hand good recipes, even a novice cook who has never cooked from this product will very easily cope with this task. So, for lunch or dinner today - chicken stomachs.

Recipe One: Quick Chicken Stomachs

Required: 500g chicken stomachs, 2 onions, 3 tbsp. vegetable oil, ½ tsp soda, spices to taste, salt.

How to cook in a simple way chicken stomachs. 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 - 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.

Recipe two: Chicken ventricles stewed with mushrooms and potatoes

You will need: 650 g of chicken stomachs, 400 g of potatoes, 300 g of any fresh mushrooms, 50 g of sour cream, 1 egg, bay leaf, salt, pepper.

How to cook chicken stomachs with potatoes and mushrooms. 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, add 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.

Chicken ventricles cooked in sour cream are very tasty.

Recipe three: Chicken ventricles stewed in sour cream

You will need: 1kg chicken stomachs, 50g butter, 2 carrots and onions, 4 tbsp. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt.

How to cook chicken stomachs 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, sweat for another 5 minutes, add chopped herbs, mix, remove from stove.

The following recipe is interesting in that the stomachs are prepared not just in sour cream, but in a very original sour cream sauce.

Recipe Four: Chicken ventricles in the original sour cream sauce

You will need: 500 g of chicken stomachs, 150 g of sour cream, 2 pickled cucumbers, 1 onion, carrots and a clove of garlic, 0.5 cm of fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt.

How to cook chicken stomachs with an unusual sour cream sauce. Boil the stomachs in salted water for 40 minutes, let cool, finely chop. Clear and small cube cut carrots and onions. Heat vegetable oil in a frying pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring. Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer over medium heat for another 10 minutes.

With stomachs you can cook the most different dishes, including a kind of pilaf.

Recipe five: Pilaf with chicken ventricles

You will need: 300g chicken stomachs, 2 cloves of garlic, 1.5 cups long grain rice, 1 tomato, bell pepper, small eggplant and onion, black pepper, oil, salt.

How to cook pilaf with chicken stomachs. FROM large quantity water, boil the stomachs, salt the broth to taste, remove them from the broth and cut. Grind garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, Bell pepper, fry for 3 minutes, put a medium-sized chopped tomato, ventricles, pepper and salt, pour in the broth left from the stomachs, add the washed rice, cover and cook the dish for 3 minutes over high heat, then 7 minutes on medium, then at a minimum until the rice is ready. If necessary, add broth.

The last recipe in our selection of second courses from chicken stomachs is the most unusual, according to which we will cook navels in beer.

Recipe Six: Chicken gizzards in beer

You will need: 500g chicken stomachs, 2 onions, 1 cup each chicken broth and light beer, 1 tbsp. dijon mustard, wine vinegar, vegetable and butter, 1 tsp. sugar, flour, black pepper, salt.

How to cook chicken stomachs in beer. Heat vegetable oil in a deep frying pan, add butter, melt and fry chopped onion in half rings in a mixture of oils, add peeled and washed stomachs, cut them into slices, fry for 10 minutes, pepper and salt, pour in beer and part of the broth with constant stirring, add sugar, add vinegar, cover and simmer the dish for half an hour, adding broth, if necessary, and stirring. When the ventricles become soft, add a little flour, mix, simmer for 2 minutes, add mustard and mix the dish.

Chicken is a budget product, from which, nevertheless, you can cook a lot. Let the suggested recipes help you with this, good luck in cooking!

Follow author

How many chicken stomach dishes do you cook? As a rule, the most common option is stewed offal in sauce. However, one can find many original recipes variety of dishes from the ventricles. Today we will look at how to cook delicious chicken navels.

Offal in sour cream sauce - a classic of the culinary genre

Let's start with the usual dish for us and figure out how to cook chicken navels with sour cream. There is nothing complicated in this process, and the ventricles are tender and soft. Tip: it is better to choose sour cream for this dish with a fat content of 20%.

Compound:

0.5 kg of chicken navels;
bulb;
carrot;
fresh greens;
garlic cloves to taste;
salt;
seasoning mix;
1-2 leaves of laurel;
5 st. l. sour cream;
vegetable oil;
soda - on the tip of a knife.

Cooking:

We wash the ventricles, peel off the film from them and set to boil.
When the water boils, add laurel leaves and salt to the pan with the ventricles.
Cook offal for twenty minutes and add a little soda (literally on the tip of a knife). The liquid will foam strongly, gently mix the contents of the saucepan. Soda will make the ventricles softer, and it will also speed up the process of their preparation.
Cook the navels for another 20 minutes, but for now we will prepare the vegetables. Peel carrots and onions and chop into cubes.
Put the finished navels on a plate, cool and cut into strips.

On the vegetable oil we pass the carrots with onions for ten minutes, and then put the ventricles into the pan, salt and season with spices.

Dilute sour cream in a small amount of filtered water and pour into the pan.

Stir and simmer the dish at a small burner level under a closed lid for about twenty minutes.
In the meantime, prepare the garlic cloves and herbs.
AT ready meal add garlic with herbs, mix and remove from the stove. Leave the offal with vegetables under a closed lid for 15 minutes so that they “reach”, and serve with your favorite side dish.

By the way, according to this recipe, you can cook chicken navels in a slow cooker.

If you are wondering what you can cook with chicken navels, try baking them with vegetables in pots. Tip: to make the dish more rich and tasty, add chicken fillet, hearts and liver to it.

Compound:

150 g chicken navels;
150 g chicken hearts and liver;
150 g chicken fillet;
vegetable marrow;
2-3 tomatoes;
1.5 st. l. sifted flour;
sour cream to taste;
200 g of cheese;
6-7 potatoes;
laurel leaves;
peas of black pepper;
salt;
garlic cloves to taste;
vegetable oil.

Cooking:

Rinse chicken giblets and, if necessary, remove the yellow skin and film.
In salted water, cook offal until half cooked. Attention: leave the broth, we still need it.
We clean the potatoes and cut them into cubes, lightly fry the root crops in vegetable oil, add a little salt. Of course, potatoes can be pre-fried, but it turns out tastier.

Peel the onion and cut into cubes.
Offal and chicken fillet cut into cubes or strips.
We pass the onion in vegetable oil, and then we spread the chicken fillet and offal to it.
Fry everything together for a few minutes and pour the broth into the pan. Simmer the dish for five minutes and add flour. Stir and continue cooking for another 5 minutes.

Wash the tomatoes and cut into cubes.
We cut most of the cheese into thin plates, and rub the rest.
Now it's time to fill the pots. We lay out the ingredients in this order: potatoes, zucchini, tomatoes, offal and fillets fried with onions. Don't forget to add salt and chopped garlic cloves. Secret: between the layers of vegetables, put the cheese plates.

Add bay leaves, peppercorns and pour in the broth so that it takes up approximately 1/3 of the pots.
Now add sour cream and send the pots to the oven, covering them with lids. Attention: we put the pots only in a cold oven!
We bake the stew for forty minutes at a temperature mark of 180-190 degrees.
5-7 minutes before the end of the cooking process, add grated cheese to the pots.

Unusual cutlets from the ventricles

They say that offal cutlets began to be prepared during perestroika, when it was tight with money. Whoever came up with this recipe can safely be ranked among a number of culinary geniuses, since chicken navel cutlets turn out to be unusually tasty and tender.

Compound:

0.5 kg of chicken navels;
½ large onion;
2 carrots;
salt;
½ tsp ground hot red pepper;
½ tsp ground black pepper;
1 tsp seasonings "Hmeli-suneli";
2 tbsp. l. decoys;
egg;
sifted flour for breading;
vegetable oil.

Cooking:

We wash the navels, clean the onions and carrots.
We skip offal with vegetables through a meat grinder.
Season the minced meat with peppers and Khmeli-suneli, salt it and mix.

Now add semolina and an egg to the minced meat. Thoroughly mix everything until smooth.
Wet hands with vegetable oil and form cutlets.

It remains only to fry the cutlets in vegetable oil in the usual way.

Put the finished cutlets on a dish and serve with any side dish.

Salad from the ventricles for the festive table

Can be made from chicken navels delicious salad. This appetizer is easy to prepare, nutritious and delicious.

Compound:

0.3 kg of chicken navels;
bulb;
carrot;
3 eggs;
2-3 tbsp. l. mayonnaise;
salt;
to taste granulated sugar;
refined vegetable oil.

Cooking:

We clean the vegetables, chop the onion into cubes, and rub the carrots coarsely.
Pass the vegetables in vegetable oil, salt and add a little granulated sugar.
Boil offal and eggs.
Cut chicken navels into small cubes, put in a salad bowl and mix with browned vegetables.

Peel the eggs and cut into small cubes. Put them on the next layer.
On top of the eggs we make a mayonnaise mesh and send the salad to the refrigerator to brew.