Chicken nuggets stewed in sour cream. Chicken gizzards recipe stewed with sour cream

Today I want to show you how to cook, but before that I want to say a few words about this magnificent and useful product. Nowadays, on the shelves of every supermarket you can find chicken ventricles or navels, as they are also called. At the same time, many housewives bypass them, either do not know what to cook from them, or think that they are not tasty.

In fact, a lot of delicious dishes can be prepared from chicken ventricles or navels. For example, you can cook soup, borscht with them, use them together with minced chicken, as a filling for pies, rolls, pies, stew in a pan or bake in the oven, cook a delicious meat pate or homemade liverwort.

Dishes from chicken ventricles can be found in many cuisines of the world. to bright and famous dishes include perlotto with chicken ventricles and tomato sauce, kuchmachi - a dish Georgian cuisine, French confit from chicken ventricles, in Korean cuisine- boiled chicken ventricles marinated in spicy sauce.

How to choose chicken ventricles for cooking is a widespread question among housewives, because the taste of the finished dish will depend on the degree of their freshness. Firstly, fresh chicken ventricles do not have any specific smell and smell exactly the same as fresh chicken. So feel free to sniff them before buying. Fresh chicken navels looking firm and moist, navels that are already long time lay on the window, weathered, become shriveled.

Stewed chicken ventricles, step by step recipe with photos of which I want to show you today - albeit a simple, but very tasty dish.

Ingredients:

Chicken ventricles - 300 gr.,
Sour cream 20% fat - 100-150 ml.,
Carrots - 2 pcs.,
Onion - 1 pc. small size
Bay leaf - 1-2 pcs.,
Salt - to taste
Black pepper - a pinch
Sunflower oil.

Chicken ventricles in sour cream - recipe

Before cooking, chicken ventricles must be washed cold water.

Boil chicken ventricles for 15 minutes. Throw the finished boiled ventricles into a colander. Pour cold water over. Once the water has drained, place them on a cutting board. Cut into two pieces.

Now we can move on to preparing the vegetables. Chop small cubes onion.

Chop the carrot on a fine grater.

A frying pan with a little sunflower oil put on the stove. As soon as it becomes hot, put vegetables on it - with onions.

Spasser them for about 5 minutes. As soon as they become soft, put the chicken ventricles on top of them.

Immediately after them, add sour cream.

Salt the dish to taste and pepper.

In order not to interrupt creamy taste stewed chicken navels in sour cream, it is advisable not to abuse spices, although this is not for everybody. Mix chicken navels with vegetables and sour cream. Add half a glass of water. Cover with a lid, simmer the chicken ventricles for about 15-20 minutes. The longer they are stewed, the softer they will turn out, but at the same time, the gravy from onions, carrots and sour cream will become thicker.

Shift ready chicken ventricles stewed in sour cream with onions and carrots on a plate. Serve with the main side dish until they have cooled down. Enjoy your meal. I would be glad if you liked this recipe for chicken ventricles in sour cream and come in handy. This recipe can also be made

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 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 to skillet butter, 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 ventricles is long-term 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.
Cut the onion into cubes, rub the carrots into 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 needed. 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. 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. Fill if necessary boiled water to cover 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 the hot dish on top with chopped parsley or dill, 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-style stomachs are distinguished by their spicy taste and 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. 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. 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 tomato sauce sauce go well with buckwheat garnish, mashed potatoes or pasta. sweet and sour tomato sauce well sets off the taste of the ventricles, makes 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, therefore, after cooking, they are usually stewed in various sauces, for example, sour cream or tomato with spices and spices.

Chicken offal has a high nutritional value with relatively low calories. Including them in your daily diet good idea. However, not all housewives are in a hurry to diversify the menu with these products. In particular, they consider chicken stomachs tough and tasteless, unworthy to appear on their table. In fact, it all depends on the method of preparation of offal. So, chicken stomachs in sour cream almost always turn out tender and juicy, you just need to know and take into account a few important points.

Cooking features

If you know how to cook chicken stomachs correctly, they will become the basis delicious dishes. Otherwise, you are unlikely to be delighted with them. Tips from experienced chefs will help you avoid failures when cooking chicken stomachs.

From fresh or chilled stomachs, the dish will turn out more juicy. However, frozen offal can be cooked deliciously. The main thing is to defrost them correctly so that they lose a minimum of moisture. Allowing the stomachs to thaw in the refrigerator or in last resort at room temperature, you do not risk getting a dry dish as a result. But to speed up the process by immersing offal in warm water or heating them in the microwave is unacceptable.
The ventricles must be thoroughly washed before cooking, be sure to remove the film, fat and, most importantly, bile streaks, as they will make the dish bitter. In order for the stomachs to be washed better, they can be soaked for an hour in cool water before that.
If you want the ventricles to be soft, but you don’t want to constantly control how they are stewed, you can pre-boil them, and only then stew them in sour cream. This will not negatively affect the taste of the finished dish.
If the ventricles were not previously boiled, they must be stewed for at least one and a half hours. After boiling for an hour, the stewing time can be reduced to 30-40 minutes.

The above rules are relevant when cooking chicken stomachs in any way and do not depend on the recipe. The rest of the technology is subject to change.

A simple recipe for chicken stomachs stewed in sour cream

chicken stomachs - 1 kg;
sour cream - 0.4 l;
carrots - 0.3 kg;
onions - 0.3 kg;
vegetable oil - 100 ml;
fresh parsley - 100 g;
salt, ground black pepper - to taste.

Cooking method:

Rinse chicken stomachs well. If necessary, remove the film and fat, although the store usually sells offal already without them. Make sure there are no traces of bile left on the stomachs.
Peel the onion and cut into half rings, preferably not thick.
Grind the peeled carrots on a grater with large holes.
Pour oil into a deep frying pan and heat it up.
Put the onions and carrots in the oil, fry them for 5 minutes.
Put the ventricles to the vegetables. Fry everything together for another 5 minutes.
Salt and pepper the stomachs, pour in water so that it barely covers the stomachs. Wait for the water to boil.
Simmer the stomachs over low heat, first 20 minutes under the lid, then the same amount without the lid.
Pour in sour cream, stir. Cover with a lid and continue to simmer for another half an hour. If necessary, you can add a little water so that the stomachs do not burn.

Before serving, sprinkle the chicken stomachs stewed in sour cream with parsley, after chopping it with a knife. Serve potatoes or pasta as a side dish.

Chicken gizzards in Korean sour cream

chicken stomachs - 1 kg;
onions - 0.5 kg;
sour cream - 0.2 l;
soy sauce - 50 ml;
garlic - 10 cloves;
vegetable oil - 120 ml;
chicken broth - 0.25 l;
salt, red ground pepper - to taste.

Cooking method:

Rinse the ventricles, fill with water and bring to a boil. Boil for an hour, 10 minutes before readiness, adding salt to the water.
Take out the ventricles, cool and cut into strips.
Peel the onion and cut it into thin halves of the rings.
In a cauldron or thick-walled saucepan, heat the oil and put the onion in it. Saute it for 10 minutes.
Add the ventricles and fry them for 5 minutes along with the onions.
Pour in the broth and simmer over low heat for 20-30 minutes.
Add crushed garlic and sour cream, soy sauce and pepper. Stir.
Cover the pan with a lid and continue to simmer for another 10-15 minutes.

Chicken stomachs stewed in sour cream according to this recipe will surely appeal to lovers of spicy food.

Chicken gizzards in sour cream with potatoes and mushrooms

chicken stomachs - 0.7 kg;
potatoes - 0.7 kg;
fresh champignons - 0.5 kg;
onions - 0.2 kg;
carrots - 0.2 kg;
sour cream - 0.2 l;
chicken broth - 1 l;
bay leaf - 2 pcs.;
salt, spices - to taste.

Cooking method:

Rinse the chicken stomachs thoroughly and cut them into small pieces.
Peel the potatoes, cut them into medium sized cubes.
Heat the oil in a frying pan and put the ventricles in it. Fry them for 10 minutes while stirring.
Add the potatoes to the stomachs and fry them together, stirring occasionally for another 10 minutes.
Transfer the potatoes with the stomachs to the pan in which you are going to stew the dish. Wash the pan and dry it.
Wash, blot mushrooms with a napkin, cut them into thin plates.
Peel the onion and cut into thin halves of the rings.
Grind the peeled carrots on a coarse grater.
In a clean frying pan, heat a new batch of oil, put mushrooms and onions in it. Fry them, stirring, until almost all the liquid released from the mushrooms has evaporated.
Add carrots and fry for 5 minutes along with it.
Transfer the contents of the pan to the pot with the potatoes and gizzards. Stir.
Add salt, spices, including bay leaves, and sour cream. Pour in the broth or just boiled water. Cover with a lid and put on a slow fire.
Stew stomachs with potatoes and mushrooms in sour cream and broth for 40 minutes.

When serving, it will be good to sprinkle this dish with chopped herbs. The stomachs in it are tender and soft. Mushrooms and potatoes are in perfect harmony with them. The advantage of this dish is also the absence of the need to prepare a side dish.

Chicken gizzards baked in sour cream in pots

chicken stomachs - 1 kg;
sour cream - 100 ml;
butter - 40 g;
onions - 0.2 kg;
carrots - 0.3 kg;
fresh herbs - 100 g;
salt, spices - to taste;
cheese (optional) - 50 g.

Cooking method:

Wash the offal thoroughly, cut them into small pieces.
Grate carrots on a fine grater.
Finely chop the peeled onion.
Mix onions with carrots.
Melt the butter in a frying pan and lightly fry the onion and carrots in it. Divide them into pots. The recipe is for 4 servings, so you need 4 pots.
Divide the ventricles among the pots.
Salt and pepper them to taste.
Put a large spoonful of sour cream in each pot.
Pour water into the pots so that it completely covers their contents.
Put the pots in the oven and turn it on.
After the temperature in the oven reaches 180 degrees, note the hour.
After the specified time, sprinkle the contents of the pots with chopped herbs and cheese, if you decide to use it. Cheese must be finely grated before this.
Place the pots in the oven for another 10 minutes.

After the dish is ready, the pots need to be allowed to cool slightly, after which they can be served at the table. It is not customary to serve this dish with a side dish.

Chicken ventricles baked in sour cream with prunes

chicken stomachs - 1 kg;
pitted prunes - 0.4 kg;
yogurt - 100 ml;
sour cream - 150 ml;
carrots - 0.3 kg;
onions - 0.2 kg;
vegetable oil - how much will go;
sweet pepper - 0.2 kg;
salt, spices - to taste;
chicken broth - 0.25 l.

Cooking method:

Cut the washed ventricles into large enough pieces.
Cut carrots into thin slices.
Peel the onion, cut into thin half rings.
Heat the oil in a frying pan, fry the onion in it for 5 minutes, then add the ventricles and fry them together with the onion, stirring constantly, for 15 minutes.
Steam the prunes by filling them with water for 15 minutes. Drain the water, squeeze the prunes.
Wash the pepper, cut off the stem. Take out the seeds. Cut the pulp into thin strips.
Grease a deep baking dish.
Put half of the prunes on the bottom of the mold. Put the ventricles with onions on it, pepper on them, then the remaining prunes. Lay the carrots on top.
Mix salt and spices with yogurt, sour cream and broth. Pour the contents of the baking dish with this sauce.
Preheat the oven to 200 degrees and send the form with the stomachs into it for 40 minutes.

The dish turns out so tasty and appetizing that it is not a shame to serve it even to the festive table.

Chicken stomachs in sour cream are soft and tender. Moreover, it is very healthy dish, which makes sense to include in the diet.

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.

We sauté the carrots and onions in vegetable oil for ten minutes, and then put the ventricles in the pan, salt and season with spices.

We breed sour cream in a small amount 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.
Add garlic and herbs to the finished dish, 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 to it chicken fillet, hearts and liver.

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.
We 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.

How to cook delicious chicken ventricles? This is the question we will try to answer you today. Chicken stomachs, or as the people simply call them “navels”, must be subjected to a longer heat treatment which makes them very soft and juicy. sour cream sauce with the addition of hard cheese gives them a piquant, creamy taste, which makes this dish a worthy addition to any side dishes of potatoes, cereals or pasta. By quenching the ventricles in such a gravy, their specific flavor disappears, which some do not like. A good reason to use them is the fact that they are very healthy, they are high in protein, folic acid, iron and vitamins. Their use in food is useful for strengthening hair and nails and for the functioning of the digestive tract. Diversify your diet by cooking according to our step-by-step recipe with photo chicken ventricles with sour cream and cheese sauce.

Ingredients for cooking chicken ventricles in sour cream and cheese sauce

Cooking step by step with a photo of chicken ventricles in sour cream and cheese sauce

Clean the chicken ventricles from films, remove fat. If desired, cut them into two or three parts.
Rinse the chicken stomachs well in water several times. Put them in a saucepan with cold water and put on fire. Bring them to a boil and cook until soft, 1.5-2 hours.
Peel and then wash the onion, cut it into cubes.
Put the onion in a preheated pan with oil and fry it until golden, the fire should be medium.
Drain the broth from the chicken stomachs and add them to the fried onions.
At this point, you can salt and pepper the dish, add curry.
In a pan to the ventricles, add 0.5 cups of broth or water and sour cream, mix.
Stew the stomachs in sour cream for 10 minutes over low heat.
Grate hard cheese on a large grater.
Add grated cheese to the pan to the ventricles, it will melt and give the gravy thickness and flavor.
Sweat the ventricles in the sour cream cheese sauce for 5 minutes and turn off the heat so that they soak in the cheese flavor.

Serve chicken ventricles with gravy for any side dishes, with them any dish will get spicy taste and aroma. Bon appetit!