Many neglect chicken giblets, and in vain. So, for example, by stewing chicken ventricles in sour cream sauce with onions and carrots, you can get a tasty, budgetary and light meat dish.
Wash chicken ventricles thoroughly in cool water and clean from excess yellowish films.
Put the giblets in a saucepan, cover with cold water and put on fire. When the water boils, remove the foam, add the bay leaf and black allspice peas. Cook for 20-25 minutes over moderate heat.
Finely chop the onion head.
Cut carrots into small sticks.
Pour 40 ml of vegetable oil into the pan, heat and fry the onion until transparent, 5 minutes, stirring occasionally.
Add carrots, continue to fry over moderate heat, about 5-7 minutes.
Add boiled ventricles. Fry, stirring occasionally, about 7-8 minutes.
Add 3 tablespoons of sour cream, salt, ground black pepper and seasonings to taste to the meat (I have basil). Stir, pour in 50-70 ml of water, cover with a lid. Simmer for 15 minutes.
Ready chicken ventricles, serve with fried or boiled potatoes, sprinkled with fresh, finely chopped herbs.
Another photo of chicken ventricles stewed in sour cream.
Enjoy your meal!
Today I want to show you how to cook, but before that I want to say a few words about this great and healthy 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 delicious meat pate or homemade liver.
Dishes from chicken ventricles can be found in many cuisines of the world. Bright and well-known dishes include perlotto with chicken ventricles and tomato sauce, kuchmachi - a dish of Georgian cuisine, French confit from chicken ventricles, in Korean cuisine - boiled chicken ventricles marinated in a 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 look elastic and moist, navels that have been lying in the window for a long time become weathered and wrinkled.
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 with 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 the onion into small cubes.
Chop the carrot on a fine grater.
frying pan with no large quantity put sunflower oil 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 kill the creamy taste of stewed chicken navels in sour cream, it is advisable not to abuse the 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
In sour cream, you can serve for dinner just like that, and with any side dish. It should be noted that the presented dish is prepared quite easily. The main thing for this is to purchase fresh or frozen chicken stomachs. In sour cream, they are stewed for a short time. However, before that, they should be pre-heat-treated. But first things first.
We make a delicious and nutritious lunch for the whole family
Many housewives know recipes for chicken stomachs in sour cream. After all, residents of our state quite often eat such an offal. It should be noted that there is nothing complicated in preparing such a dish. In order for you to be convinced of this statement yourself, we will present its detailed recipe.
So, recipes for chicken stomachs in sour cream require the use of the following products:
- carrots are very juicy and large - 1 pc.;
- high-fat sour cream - 4 large spoons;
- settled drinking water - a couple of glasses;
- deodorized oil - 55 ml.
Preparing the Components
Before cooking chicken stomachs in sour cream, they must be thawed (if required), and then put in a colander and rinsed alternately in warm water. In the process of this, the by-product must be cleaned of various films and other undesirable elements without fail. Finally, the chicken stomachs must be chopped into small pieces.
Pre-roasting of components
Before stewing chicken stomachs in sour cream, they need to be fried a little in oil. To do this, vegetable fat should be poured into a saucepan and warmed up well. Next, it is necessary to lay out the chopped ventricles in a hot pan and deprive them of moisture as much as possible. After the water has evaporated from the dishes, grated carrots and chopped onions must be added to the offal. Fry these ingredients without a lid until lightly browned.
Extinguishing process
After the main ingredients are fried (about 20 minutes), they should be poured with drinking water, add iodized salt and ground pepper. After mixing the products, they need to be closed and stewed for half an hour. During this time, the chicken offal should become as soft as possible. After that, thick sour cream of high fat content and chopped greens should be put to it. Having again covered the pan with a lid, the dish must be kept on fire for about 8-12 minutes, and then immediately removed from the stove.
Serving guests a delicious chicken offal dish
No one will argue with the fact that chicken stomachs in sour cream are a very satisfying and nutritious dish that goes well with absolutely any side dish. It can be served at the table with pasta, mashed potatoes, boiled cereals, etc. In addition to such a dinner, it is advisable to present a vegetable salad and a slice of fresh bread.
How delicious to cook chicken stomachs?
Such products stewed in sour cream are very fragrant and satisfying. To cook them at home, we need the following products:
- large sweet bulbs - 2 pcs.;
- frozen or fresh chicken stomachs - about 800 g;
- fat cream - 100 ml;
- ground pepper, herbs and iodized salt - apply to taste and desire
- high-fat sour cream - 2 large spoons;
- settled drinking water - 1 glass;
- small garlic - 2 cloves.
Component processing
Before you start stewing the offal on the stove, it should be rinsed well in warm water, and also cleaned of inedible elements in the form of films and so on. Next, chicken stomachs need to be chopped. Although many housewives often cook them in their entirety. We do not recommend doing this, since in this case you will have to stand at the stove much longer.
After processing the offal, you should proceed to the preparation of the vegetable. To do this, the onion must be peeled and cut into half rings. As for garlic, prepared cloves should simply be crushed or grated.
Heat treatment
After grinding the chicken ventricles and onions, it is necessary to proceed to their heat treatment. To do this, these products need to be put in a saucepan, pour water into them and bring to a boil. After boiling, the fire must be reduced and the dish simmered under the lid for about half an hour.
After the specified time, heavy cream should be poured into the almost ready chicken ventricles, put sour cream, salt and ground pepper. After mixing the ingredients, they must be boiled and cooked over low heat for about ¼ hour. In conclusion, chopped greens and crushed cloves of garlic should be added to the products. In this composition, it is recommended to mix the dish, remove it from the stove and insist under a tightly closed lid for ¼ hours.
By the way, if it seemed to you that the sour cream sauce turned out to be too liquid, then you can add ½ tablespoon of light flour to it. At the same time, it is recommended to add the presented product through a sieve so that lumps do not form in the broth.
We serve rich sour cream sauce with chicken offal to the dinner table
As you can see, chicken stomachs with sour cream do not require a long stay in the kitchen, as well as the use of any rare or very expensive products. In this regard, the presented dish can be prepared at least every day. It is recommended to serve it to the dinner table along with a side dish (for example, pasta or mashed potatoes) or just like that, with slices of fresh bread.
If you want to get more fragrant chicken ventricles, then during their stewing, you should add a mixture of any spices and seasonings to them. Also, some housewives use not only sour cream or cream, but also tomato sauce to prepare the presented dish. It makes goulash richer and more delicious.
Chicken gizzards is an affordable product from which you can cook delicious dishes according to simple recipes. The recipe for cooking chicken stomachs should be in every housewife. 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 according to the classic recipe, and also consider a few more equally tasty and simple dishes 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;
- Greens.
Cooking
- Chicken stomachs are thoroughly cleaned of film, dirt, and fat deposits are cut off. We leave it in cold water for 30 minutes, after which we drain the water, fill it with new water and put it on fire. After boiling water, add allspice, bay leaf and a little salt. Cover with a lid and cook for at least an hour over low heat.
- We clean the carrots and three on a medium grater.
- We cut the onion into cubes, chop the garlic into small pieces (do not squeeze, but cut).
- Drain the water from the chicken stomachs and cut them into small pieces.
- Fry the onion in vegetable oil until golden brown. Then add carrots and chopped garlic. Lightly fry.
- Add chopped ventricles to the pan with vegetables and simmer for about five minutes.
- Add sour cream (you can combine ½ sour cream and ½ mayonnaise, it will be even tastier), about 1/3 cup boiled water, ground pepper and salt. If the sour cream is too sour, you can add a little sugar to taste the dish.
- Add butter to the pan, which will make the sauce more tender in taste. Simmer for about 5 more minutes.
- We cut the greens (parsley, dill) and fall asleep in the pan. Simmer for a couple of minutes under the lid and remove from the stove.
Ready-made chicken stomachs in sour cream are an excellent and inexpensive dish for an 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.
- We cut the onion into cubes, rub the carrots on a coarse grater. Chop the garlic with a knife into small pieces.
- We drain the water from the ventricles and cut them into small pieces.
- Fry the onion in a frying pan, then add the carrots, garlic and fry a little more.
- Pour boiled chicken stomachs into the pan, add sour cream and a little boiled water so that the sauce becomes more liquid and does not burn. Add salt, pepper to taste, and sugar if 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 lives of many housewives and made the process of cooking 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. a 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 stomachs with potatoes in sour cream can be cooked in clay pots in the oven. This dish is very flavorful and satisfying. Chicken ventricles become soft and tasty. 
- Recipe author: Lev
- Russian kitchen
- Meat dishes
- Chicken gizzards
- Total cooking time: 80 minutes.
- Preparation time: 60 minutes.
- Cooking time 20 min.
- 6 servings
- 2 200 g
Ingredients
- Chicken stomachs - 600 g;
- Onions - 2 pcs;
- Sour cream - 250 g;
- Potato - 1 kg;
- Carrots - 2 pcs;
- Garlic - 1 clove;
- Salt - to taste;
- Peppercorns, bay leaf.
Cooking
- We wash the chicken stomachs, remove fat and films. Boil in water with spices for about an hour.
- Peel potatoes and cut into cubes. Put in pots.
- Cut the onion into cubes, rub the carrots on a coarse grater.
- Fry the onion in a pan until golden brown, add carrots and chopped garlic.
- Cut the chicken ventricles and add to the pan with vegetables. Fry for about 5 minutes and add sour cream, bay leaf, pepper and salt to taste. Simmer over low heat for about 10 minutes. If the sauce is too thick, pour a little boiled water.
- We spread the chicken ventricles with sauce in pots on top of the potatoes. If necessary, pour boiled water so that it covers the potatoes.
- Cover the pots with a lid and put in the oven. Bake potatoes with chicken stomachs until potatoes are ready.
We take out the pots with stomachs from the oven and serve. If desired, you can sprinkle chopped parsley or dill on top of the hot dish, cover the pots with lids and let stand for a couple of minutes so that the greens are steamed and make the potatoes even more fragrant.
Chicken gizzards - a recipe for cooking in a pan
The easiest way to cook chicken stomachs is to fry 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. Enjoy your meal!
Chicken gizzards baked in the oven with vegetables and cheese
Potato casserole with chicken stomachs, vegetables and cheese turns out to be a delicious independent dish that is suitable for everyday and festive tables. 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 of 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. a 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. At the same time, the finished dish turns out to be 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. a 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 go well with buckwheat, mashed potatoes or pasta. Sweet and sour tomato sauce sets off the taste of the ventricles well, making them nutritious and tender. This dish is prepared quite quickly. At the same time, it is perfect for everyday table and even children will like it. 
- Recipe author: Lev
- Russian kitchen
- Meat dishes
- Chicken gizzards
- Total cooking time: 80 minutes.
- Preparation time: 60 minutes.
- Cooking time 20 min.
- 4 servings
- 1000 g
Ingredients
- Chicken stomachs - 600 g;
- Onion - 1 pc;
- Carrot - 1 pc;
- Garlic - 2 cloves;
- Tomato juice - 500 g;
- Salt, sugar - to taste;
- Bay leaf - 2 pcs;
- Allspice - 6 pcs;
- Basil, other spices - to taste;
- Vegetable oil;
- Butter - 30 g.
Cooking
- We wash the chicken stomachs, clean them from films and fat. Boil for about an hour in water with salt, bay leaf (1 leaf) and allspice (3 peas).
- When the ventricles become soft enough, drain the water and let them cool. After cooling, cut them into pieces.
- Peel the onion and cut into cubes.
- We clean the carrots and rub on a coarse grater.
- Cut the garlic with a knife into small cubes.
- Fry the onion in vegetable oil until golden brown, add carrots and garlic.
- Add sliced stomachs. Fry for a couple of minutes.
- Pour the tomato sauce into the pan, add a little boiled water to make the sauce more liquid. Throw in the remaining bay leaf and allspice. Optionally, you can add basil or other spices for meat. Simmer for about five minutes.
- Add butter to the sauce, which will make its taste softer and more tender. Salt and add a little sugar to taste. Sugar removes excess acid from tomato juice and makes the sauce even tastier.
- Stew the stomachs for about five more minutes.
The finished dish is tasty and tender. Chicken ventricles in sweet and sour tomato sauce is a great 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 a pleasant taste to the stomachs, various spices and vegetables can be added to the water during cooking, for example, bay leaves, allspice, spices for meat, onions, carrots, parsley;
- fat sour cream sauce is well suited for chicken stomachs. In the process of quenching, the ventricles become softer and juicier;
- chicken stomachs will become softer if you hold them for a couple of hours in cold water before cooking;
- the ventricles themselves are not very tasty, so after cooking they are usually stewed in various sauces, for example, sour cream or tomato with spices and spices.
The importance of chicken offal in home nutrition is underestimated by many. Housewives most often prefer to cook drumsticks, thighs, breast, forgetting to include dishes from chicken liver, ventricles, hearts into the daily menu. Try to cook stewed chicken gizzards with sour cream at least once in your family. Believe me, your household will be delighted with such a dish, so cook more right away and offer an additive.
By the way, the broth that was formed during the cooking of the ventricles can be safely used to make soups, cream soups and sauces. So there is only one benefit from cooking chicken ventricles in sour cream. Yes, and these offal are cheaper in the store and in the markets than clean, boneless chicken meat.
Taste Info Second: by-products
Ingredients
- Chicken stomachs - 500 g;
- Onions - 1 large or 2 small onions;
- Sour cream - 150 grams;
- Salt - to taste;
- Bay leaf - 1 leaf.
How to cook delicious chicken stomachs in sour cream
The ventricles should be well washed, cleaned of films. You can cut them finely, but you can cook them whole in this dish.
We put the ventricles in a deep saucepan, pour them with boiling water, salt, put a bay leaf and cook for half an hour.
Peel the onion, chop finely, send to fry in a frying pan.
When the onion becomes transparent, add the boiled stomachs and fry everything together.
Let's put sour cream on them. If the sour cream is very thick, dilute it a little with water or broth, which was obtained after boiling the offal.
Chicken ventricles must be stewed in sour cream for 20 minutes.
When serving, garnish the finished dish with chopped green onions and hot peppers.
Chicken stomachs in sour cream are good both as an independent dish and with a side dish. These giblets go well with boiled rice and buckwheat.
Chicken stomachs with sour cream can be cooked not only on the stove, but also in a slow cooker. In this case, the process will be slightly different. Pour a little oil into the slow cooker, turn on the "Frying" mode, give the bowl the opportunity to heat up. We put finely chopped onion in a slow cooker, fry it lightly. Then add the ventricles, sour cream, spices, set the "Extinguishing" mode and set the time - 40 minutes. In a slow cooker, sour cream sauce may not evaporate and remain liquid. In this case, you need to add a teaspoon of flour to the stomachs and only then begin to stew.
White sauce for stewing chicken stomachs can be not only purely sour cream.
There are several sauce options:
- cream sauce (add 10% cream to or instead of sour cream);
- sour cream-tomato sauce (mix sour cream with a tablespoon of tomato paste);
- yogurt sauce (instead of sour cream in the dish, use natural yogurt without sugar).
If your family is skeptical about chicken offal, then you can "finish" the taste of the dish. For example, sauté mushrooms along with onions. Banal champignons, previously cut into slices, are best suited to the ventricles. Mushroom taste perfectly sets off the creamy taste of sour cream and the meaty taste of the ventricles.
In addition to onions, other vegetables can also be used in this dish - carrots, chopped into cubes, and bell peppers, cut into strips. A combination with zucchini will be very neutral for chicken ventricles. The diced vegetable will dissolve into the sauce when stewed and give it a velvety texture.
Chicken ventricles in sour cream are good to cook with a minimum of spices, but nevertheless, you can add "pepper" to the dish. At the stewing stage, curry or turmeric can be added to the dish, which will give the sauce a golden-orange hue and a characteristic aftertaste. Or you can limit yourself to adding a mixture of 4 or 5 peppers.
