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Chicken gizzards in a pan - a classic recipe

Cooking is understandable and a little troublesome, the ingredients are ordinary and inexpensive, the time spent is about 60 minutes. A good option for everyday family meals.

We need:

• Raw chicken stomachs - 1 kg
• Carrot - 1 large (200 g)
• White onion - 2 medium sized onions
• Dry coriander - 2 pinches
• Salt - 2 pinches
• Black pepper - to taste
• Bay leaf - 2 pcs.
• Drinking water - 200 ml
• Vegetable oil for frying - 3 tbsp. spoons
• Fresh parsley - 5-6 sprigs

Cooking.

• We add the washed and cleaned chicken ventricles, sprinkle with coriander and mix well.

If you want to experiment with navels, any single seasoning for chicken is suitable, first of all - basil, thyme and oregano (oregano). But peppers, black and red, leave at the final stage of cooking, otherwise they can give the dish an inappropriate bitterness.

• Heat the oil in a large frying pan and lay out the stomachs to fry. A strong fire, without a lid, stirring regularly is the key to success. Our goal is for the ventricles to seize appetizing golden crust. Usually 10 minutes of such roasting is enough.
• Reduce the heat and simmer the meat under the lid for another 25-30 minutes. If necessary, add a little water.

• During the stew, prepare carrots and onions for frying. Let's chop the onion small cube, and coarsely chop the carrots.
• Fry the vegetables separately, as usual for soup frying: first add onion to the second frying pan heated with oil, after 1-2 minutes - carrots. Stir and wait for the onion to become translucent.
• After half an hour of quenching the navels, we send roasting to them, 200 ml of water, Bay leaf and under the lid (!) on moderate heat, simmer for another 15-20 minutes.

• At the very end, sprinkle the meat with chopped parsley, pepper, mix and remove from heat. Chicken gizzards - juicy and soft - ready!

Goulash with chicken stomachs in a pan

Preparing a recipe is in many ways similar to the process described above. Several new ingredients will appear: bell pepper, tomatoes, tomato paste, garlic.

So, we will need:

• Raw chicken stomachs - 1 kg
• Bulb - 1 pc. large
• Fresh tomatoes (or own juice) - 400 g
• Tomato paste - 2 tbsp. spoons
• Bulgarian pepper - 2 pcs. medium size (red and yellow)
• Water - 2 glasses
• Flour - 1 teaspoon
• Sugar sand - 1 tbsp. a spoon
• Garlic - 2 teaspoons (granulated or chopped into a small cube)
• Salt, pepper, coriander, bay leaf
• Vegetable oil for frying

Cooking.

1. My chicken stomachs and cut into 3-4 parts (goulash is always prepared with small pieces of meat).
2. We heat the oil in a deep frying pan, put the ventricles and fry over high heat, not forgetting to stir. It is important to wait for a crust with a yellowish tint - 10 minutes.
3. Chop the onion and cut the pepper into medium cubes. Add vegetables to the pan. Salt, pepper, season, practically do not reduce the fire. Stirring constantly, fry for 5 minutes so that the onion grabs a golden crust. We make sure that the onion does not burn (!)
4. Pour one and a half glasses of water, cover with a lid, transfer to the most small fire and simmer for 45 minutes (may take an hour).
5. When the ventricles are almost cooked, they become noticeably soft even when pressed with a spatula. Add chopped tomatoes, a couple of bay leaves, garlic and flour mash (100 ml of water + 1 tablespoon of sugar + 1 teaspoon of flour + tomato paste) to the pan. Bring to a boil, simmer for another 8-10 minutes and remove from heat.

Unusual and inexpensive goulash is waiting for tasters! Offer them mashed potatoes or peas in addition. And next time, replace in goulash Bell pepper- on carrots, cut into short strips or semicircles. An always available vegetable can perfectly decorate a dish in such a cut.

Secrets for soft chicken stomachs

We hope we have clarified for you the question of how to cook chicken stomachs to be soft. A win-win and simple method exists!

There are four steps to success:

1. We choose fresh navels. Pink, slightly moist, with a subtle sweet smell. We never take a product with the aroma of garlic (it was processed before selling to give artificial freshness);
2. The first 10 minutes of frying - strong fire and an open frying pan;
3. Then simmer for about 30 minutes - under the lid separately from vegetables;
4. Do not spare time on fire. The ventricles should be on the plate for an average of 1 hour.

Ideal prerequisites for the title of family pet:

• Price chicken stomachs very democratic;
• contains few calories 130 per 100 grams, and a useful protein has a dense interesting structure;
• You can buy the ventricles already cleaned, or clean them yourself: scald and remove films and partitions, as our grandmothers did.

How to clean chicken stomachs

Thinking about how to clean chicken stomachs, pay attention to the video below. The girl will tell you how to properly inspect even cleaned stomachs from the store and what is beneficial to remove from them in order to guarantee the dish is insured against bitterness.

1. Rinse chicken stomachs under cold water dry a little.
2. Clean chicken stomachs: cut off fat, films and veins.
3. Put the chicken stomachs in a pot of cold water, salt and put on fire.
4. If foam forms during cooking, remove it with a slotted spoon.
5. Boil chicken stomachs from an hour to 1.5 hours until soft and velvety.
6. Put the finished chicken stomachs in a colander, let the water drain and cool slightly - they are ready to eat.

Fkusnofakty

- Chicken stomachs must be boiled, because without cooking they turn out to be solid and when cooking, the broth is used, into which all the impurities come out.

Chicken gizzards are inexpensive offal, in Moscow stores from 200 rubles per kilogram. (data as of November 2018).

Caloric content of chicken stomachs - 140 kcal / 100 grams.

When choosing chicken stomachs, keep in mind that if the stomachs have a lot of fat, then about half of the purchased weight will have to be cut off. Choose stomachs that are the most devoid of fat.

The shelf life of boiled chicken stomachs is 3-4 days in the refrigerator. Fresh chicken stomachs long-term storage you need to freeze - then they will be stored for up to 3 months.

It is important to wash the chicken stomachs very well, because. they may contain sand, which is very dangerous for the health of the teeth.

Chicken gizzards, or navels, are an inexpensive offal that appears on our table from time to time. The navels are denser in texture chicken meat so they take longer to cook. In this case, several factors affect the cooking time. It's not often that we make soups out of them or stews, so every time we ask ourselves how much to cook chicken stomachs. And, as always, you need to start with the choice of a quality product.

Choice of stomachs

Preference should be given to fresh or chilled offal. Chicken navels of small sizes are most likely taken from young chickens. As a result, they will take less time to cook. The stomachs of mature birds will require a longer heat treatment.

When choosing chicken navels, you should pay attention to the amount of fat. If there is too much of it, try not to overpay for the goods, some of which will go to the trash can. Indeed, before boiling the navels, all fat, veins and films will need to be removed.

If you chose frozen offal, try to choose packages with the least amount of snow and ice. Frozen stomachs will take longer to cook. The output usually turns out to be a tougher dish than from fresh offal. Always pay attention to the packaging date.

For your information! The shelf life of frozen stomachs is 3 months. If you like chicken navel dishes, it is better to buy them fresh and freeze them yourself.

Cooking preparation

The abundance of all kinds of technical innovations in the kitchen allows you to cook stomachs different ways. But the preparatory procedure is always the same:

• Chicken navels should be thoroughly washed under running warm water. They are usually sold with the inner yellow film already removed. But if you bought uncut stomachs, then the next step cannot be avoided.
• This stage requires some skill, but is not particularly difficult. It is necessary to cut off all films, veins, fat. This can be done most efficiently with a well-sharpened knife. If you skip this step, the dish will turn out to be simply inedible. With a knife, make an incision along the navel, pick up the edge of the yellowish film with a blade and remove it.

• After complete cleaning, the stomachs should be thoroughly rinsed again. Now they can be put to boil.

It is necessary to check that there are no sand residues on the washed stomachs. It not only makes digestion difficult, but also harms the health of the teeth.

Cooking methods

You can cook the ventricles both in a saucepan and in a pressure cooker, slow cooker or double boiler. When cooking in different ways, it will take a different amount of time for them to be soft and completely ready to eat.

in a saucepan

Put chicken navels in a saucepan, pour cold water over them and put on fire. After boiling, the water must be salted. To make the broth beautiful and transparent, you need to remove the foam during cooking with a slotted spoon. The broth is useful for making soup or sauce. Until cooked, chicken navels in a saucepan will have to be cooked from half an hour to 40 minutes. The stomachs of mature chickens require more time - up to one and a half hours. The readiness of the product can be checked by the usual piercing with a knife.

In a pressure cooker

It takes much less time to cook stomachs in a pressure cooker. Offal of adult chickens will be ready in half an hour, chicken navels - 15 minutes after the start of boiling. Boil the stomachs in a pressure cooker over low heat, covered with a lid.

If it is assumed that boiled stomachs should be fried later, then they should be cooked 15 minutes less in time.

In a slow cooker

Chicken stomachs in a slow cooker does not make sense just to cook. They immediately prepare a full meal. To do this, fry onions and carrots in oil, add offal, salt, pepper or any other spices, tomato paste or sour cream. All this is poured with water and put on the “Cooking” mode. Until the navel is ready, cook in this way for 2 hours.

In a double boiler

Before steaming, it is better to marinate the stomachs in a mixture of salt, pepper, your favorite seasonings and a small amount of vegetable oil. Pickled in the evening and cooked in the morning, the stomachs will be incomparably tasty. Steamed pickled navels will take 50 - 60 minutes.

The energy value of chicken stomachs is about 140 kcal per 100 grams of boiled product. Therefore, they can be safely included in the diet menu. The vitamins and folic acid they contain contribute to the growth of all tissues in the human body. Therefore, this offal can be safely included in the daily diet of pregnant women and children. Nutritionists recommend using chicken stomachs for those who want to improve the digestion process, strengthen the immune system, stimulate the circulatory system, and improve the condition of hair and nails. After all, a huge amount of trace elements important for humans is contained in this simple and tasty product.

The so-called chicken "navels" are not only a figure-friendly product, but also a source of the most valuable trace elements necessary for a person. Many housewives do not buy an offal just because they don’t know how to cook. In order to have soft “navels”, you need to try, and here you won’t be able to cook anything good without certain knowledge. However, the good news is that nothing complicated is required from the cook, only attentiveness and patience.

Offal cooking rules

The first task of the culinary specialist is to choose the right raw materials, so that they are soft and juicy, it will not work from obviously poor-quality source material. Freshness is determined not only by the smell, in which there should not be the slightest suspicious notes, but also by palpation. The "navels" should be elastic and slightly moist. Dry or wet stomachs that collapse when pressed should not be taken, not to mention sticky ones.

If the offal was frozen, it must be defrosted in advance - in the evening, put the package down in the refrigerator. Yes, for a long time, but at the exit the dish will be tastier and will not lose any useful qualities.

Usually the offal is sold already prepared for processing. However, it will not be superfluous, before cooking (so that they are soft and not bitter), check the quality of cleaning. Often on the widest side of the "navel" there remains a hard greenish skin, which must be removed. If this is not done, ready meal will give bitterness. This film is easily removed, but if it does not give in, the stomach must be scalded, and it will be removed without difficulty.

The main key to success in the practical solution of the question of how to cook chicken stomachs soft and juicy is long cooking. Before it, it is better to fill them with cool water and leave for one and a half to two hours. The “navels” should be cooked for at least an hour if you cook them not whole, but cut. If an uncut offal is cooked, it will take 1.5-2 hours to soften it.

Delicious giblets

The easiest way to cook chicken stomachs so that they are soft is with sour cream. Inspected, cleaned (if necessary) and washed, they are poured with water five centimeters above the level of the “navels” and boiled - for a long time until they are easily pierced with a fork. During this time, you can prepare the marinade: push four garlic cloves, mix six tablespoons soy sauce, half a spoonful of black pepper and a little cumin. In this composition, the stomachs should lie down for about half an hour, the portion is enough for a kilogram of offal. In vegetable oil, chopped onion is allowed to light brown, “navels” are poured into it and sauce is poured in, tomato paste (two spoons) and sour cream in a volume of 150 grams are added. Salt - to taste, but be careful: soy sauce is salty on its own. After a third of an hour of stewing, the dish is eaten with great appetite.

Unforgettable pate

Pate is the surest way to cook chicken gizzards so that they are tender. The recipe is multi-step, but the appetizer is lush and tender. A kilogram of "navels" is boiled for two hours with three bay leaves, salt and five peppercorns. Upon reaching the softness of the by-product, it is filtered through a colander, finely chopped and fried in butter. Two spoons of cognac are poured next; stomachs are stewed for five minutes. In a separate pan, large slices of three onions and two grated carrots are allowed. Ground pepper, a spoonful of sugar and a little salt are added to them, after which the contents of both pans are combined. Together, the components are stewed for approximately ten minutes. Finished products are pierced with a blender until smooth, laid out in a container, and the pate cools. If you intend to serve it in molds, the top is poured with melted butter; if you are going to spread, add the oil to the blender along with the rest of the ingredients.

Pickled ventricles

From the "navels" you can concoct a great snack, which will be "at court" even on holidays. A pound of offal is boiled, taking into account all the subtleties discussed when considering the question of how to cook chicken stomachs so that they are soft. Of the spices in the broth, only salt is laid. The "navels" are removed with a slotted spoon and set aside to cool. The next step is cutting them into strips. Half rings of a medium onion, half a teaspoon are poured into the same bowl powdered sugar(not sand!) And a spoonful of soy sauce is poured. In a thick-bottomed vessel it is heated vegetable oil(half a glass) and poured into a salad bowl so that all stomachs are covered. The final touch: a quarter cup of 5% vinegar is poured in, garlic is squeezed (six cloves) and chopped parsley is poured. Night of infusion - and the snack is ready.

Perigord salad

Périgord is a French locality famous for its foie gras, wine and salad, which tourists remember fondly for a long time. The French have their own opinion on how to cook chicken stomachs so that they are soft: they fill them with melted water and slowly stew for two hours. As a result, the "navels" become, as it were, jerky. Very tasty, but fatty, and it is not always possible to get fat. Therefore, we offer an adapted recipe.

Two hundred grams of ventricles, salted and peppered, are fried in butter until golden, topped up with water and stewed until soft, for an hour. Leaf lettuce is cut or torn rather large, ten walnuts disassembled, the cores break (also not crumbly). Two tomatoes are cut into slices. For the sauce, three tablespoons of oil are mixed, preferably walnut, but you can take any vegetable; in the volume of a tablespoon and a small spoon All other components are laid out on the leaves in a plate (“navels” should still be warm) and watered with dressing.

How to cook chicken stomachs so that they are soft: step by step, with photos

"Bird's Nests"

From chicken stomachs it is easy to cook a full-fledged, very tasty and appetizing dish, which will be appropriate for both breakfast and dinner. For him, several large champignons are finely chopped, two onions are chopped in half rings, and the average carrot is rubbed coarsely. All this together is sautéed under the lid for about ten minutes. Then properly processed and chopped “navels” are poured into the vegetables. At the same stage, half a glass of cream or milk is poured in, and the filling is stewed for three quarters of an hour. While the process is in progress, spaghetti is cooked, preferably “balls”, merged and seasoned butter. They are laid out on a baking sheet in nests, the filling is placed in the middle. Each element is sprinkled with grated cheese, and for 10-15 minutes the oven sheet is hidden in a preheated oven.

Great Dinner

Many people cannot imagine a table without potatoes. Any is suitable - boiled, baked, fried, if only it was. For such, a very suitable way is how to cook chicken stomachs so that they are soft, with potatoes: very tasty, satisfying enough, but without excess calories. First, naturally, “navels” in the amount of a kilogram are boiled until they are easily pierced, which will take from an hour to an hour and a half. If you skip this step and stew them right away with the tubers, then the offal will be hard, and the potatoes will turn into a mess. Seven hundred grams of tubers are peeled and cut into large cubes. The onion is chopped into squares, the carrot is rubbed. Vegetables (without potatoes) are fried on sunflower oil until golden, then three tablespoons of tomato paste are laid out to them, and they are stewed a little more. Potatoes mixed with stomachs are laid out in a thick-bottomed pan, filled with water (without excess, enough to cover the food) and boiled until the tubers are ready. Shortly before the end, frying, seasonings and spices are added.

Fans of strong potatoes can fry them to a crust before stewing. True, the dish will turn out to be more high-calorie.

Multicooker fans

What modern kitchen equipment is good for is a serious relief of cook's work, since it is easier to cook chicken stomachs so that they are soft in a slow cooker than on a conventional stove, and requires less hassle. Onions are cut either in half rings or squares, as you prefer. Raw stomachs crumble into thin slices. All this is put into a bowl and filled with water - sparingly, a centimeter above the level. In a slow cooker, water does not evaporate, so you won’t need much liquid. The extinguishing mode is set for two hours; a quarter of an hour before the signal, half a glass of cold water is introduced into the bowl, in which a spoonful of flour, salt and spices are well mixed. This will make the gravy thicker and more flavorful.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Any hostess will need information on how to cook chicken ventricles. This offal is rich useful components, used in baby food and when losing weight. You can make soups, salads, broths from it. The main dishes from the stomachs are varied - roast, stewed, baked.

Cooking chicken stomachs

For many housewives, a recipe that informs how to cook chicken stomachs is difficult due to a lack of knowledge. The processing of offal takes a long time, because they consist of four layers of muscle and mucous tissue. Their cooking lasts from 40 minutes to an hour and a half, and then is complemented by stewing with sour cream or roasting with onions, carrots and fragrant roots.

It is recommended to cook fresh stomachs, because they are stored for no more than two days. Chilled ventricles should be chosen for cooking, which are elastic, slightly moist to the touch, and have a pleasant sweetish smell. No need to take slippery flabby stomachs, sour and unpleasant smelling - cook from them delicious snack fail due to lack of freshness.

If the cook bought a frozen offal, it should be defrosted in the refrigerator for 12 hours. This slow process will preserve the taste and nutritional properties. Before cooking, it is worth removing the gastric film, bile smudges on the surface, rinse thoroughly with warm running water. Cook them over medium heat under a lid, adding bay leaves, black peppercorns and salt to the broth. You can use a pot, oven, frying pan or cook dishes in a cauldron.

Dishes from chicken stomachs

Find suitable recipe chicken stomachs is not difficult experienced chef because there are a lot of them on offer. Offal can be boiled, stewed, baked and fried, used solo or in combination with hearts, liver from the same chicken. Beginning cooks to choose the right step by step recipe or a recipe with a photo that will help you understand the secrets of processing.

It is very tasty and quick to cook offal, stew, stew them with sour cream or fry them in breadcrumbs. You can bake ventricles with cheese, make salads from fried foods. They go great with cereals and pasta. vegetable soups and salads bring satiety. The addition of mushrooms to the by-product makes the dish more refined, and sour cream - soft and tender. The versatile product is combined with many spices - herbs, allspice, dried dill and coriander.

In a slow cooker

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 95 kcal.
• Destination: for lunch.
• Cuisine: author's.

How to quickly cook chicken navels in a slow cooker, the following recipe will help you figure out. Using a slow cooker helps to reduce processing time to a minimum while maintaining all the benefits and nutritional value. The appetizer turns out to be very satisfying, soft, tender, saturated with aromas. onion and fresh carrots. You can add your favorite seasonings if you wish.

Ingredients:

• chicken stomachs - 0.75 kg;
• onion - 100 g;
• carrots - 1 pc.;
• vegetable oil - 20 ml;
• water is a glass.

Cooking method:

1. Rinse the ventricles, put on the bottom of the bowl. Add onion cubes, grated carrots, pour water, salt and pepper.
2. Cook in simmer mode for 40 minutes.

in a frying pan

• Servings: 7 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for dinner
• Cuisine: author's.
• Difficulty of preparation: medium.

It is very tasty to cook chicken stomachs in a pan in combination with onions, carrots and spices. The stewed appetizer exudes a pleasant aroma, has a rich appetizing color and goes well with any side dish. It will be right to submit it to mashed potatoes, boiled cereals or pasta in combination with sour cream or. If desired, you can sprinkle the dish with chopped herbs.

Ingredients:

• chicken stomachs - 0.75 kg;
• onion - 50 g;
• carrots - 1 pc.;
• vegetable oil - 20 ml;
• water - 1.5 cups.

Cooking method:

1. Finely chop the onion, fry in oil for 10 minutes until soft and transparent.
2. Cut the ventricles, add to the onion along with grated carrots, pour boiling water.
3. Simmer on low heat for an hour, salt and pepper 10 minutes before the end of cooking.

in sour cream

• Cooking time: 2 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 107 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook chicken navels stewed sour cream, will help you find out the recipe below. It's soft tender dish will not leave anyone indifferent due to the combination creamy taste sour cream with carrot-onion frying. Great delivery option meat dish for baked goods or boiled potatoes, bean or cereal cereals on the water.

Ingredients:

• chicken stomachs - 1 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• sour cream 30% fat - a glass;
• tomato paste - 20 ml;
• bay leaf - 1 pc.;
• allspice - 2 peas;
• broth - 400 ml;
• vegetable oil- 10 ml.

Cooking method:

1. Fill the navels with water, salt, cook for an hour over low heat.
2. Fry the onion chopped in half rings with grated carrots until transparent, add the chopped ventricles, pour over the broth.
3. Simmer for 15 minutes on low heat, add sour cream with tomato paste, spices.
4. Remove from heat after half an hour.

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 118 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: simple.

Information on how to cook chicken gizzards with onions is given below in accessible form. Correctly following the instructions will help to make this by-product correctly. The result is a hearty aromatic snack that will not cause difficulties even for novice cooks. Spicy sharpness is achieved through the use of garlic cloves, and fried onions add softness.

Ingredients:

• chicken navels - 1 kg;
• onions - 2 pcs.;
• garlic - 3 cloves;
• water - a glass;
• vegetable oil - 20 ml.

Cooking method:

1. Fry the navels in oil for 15 minutes, add the chopped onion.
2. After 5 minutes, salt, pepper, add the added garlic, pour in the water.
3. Simmer with the lid open until the water has completely evaporated.

With mushrooms

• Cooking time: 1.5 hours.
• Servings: 7 persons.
• Calorie content of the dish: 143 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

It will turn out very tasty if you cook stewed chicken ventricles with mushrooms. Any mushrooms are suitable as an additive - ceps, chanterelles, but the recipe involves taking the usual champignons and cutting them into slices. You will get a spectacular snack with a pleasant mushroom aroma and increased satiety.

Ingredients:

• chicken navels - 0.7 kg;
• onions - 2 pcs.;
• champignons - 250 g;
• sour cream - half a kilo;
• vegetable oil - 30 ml.

Cooking method:

1. Cut the navels into pieces, chop the onion, simmer the mixture in oil over low heat under a lid for an hour.
2. Salt, pepper, add mushroom plates, simmer for another 10 minutes. Pour sour cream, hold for 10 minutes, let it brew.

cutlets

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Delicious and well-fried cutlets are obtained from chicken stomachs, which are distinguished by a rich aroma and pleasant texture, come out dense, elastic. At the same time, they have a meaty smell. It is good to serve them with buckwheat, boiled rice or pasta in a sauce of tomatoes or cream and sour cream with garlic.

Ingredients:

• chicken stomachs - 1 kg;
• eggs - 2 pcs.;
• onions - 2 pcs.;
• garlic - 4 cloves;
• white bread - 30 g;
• milk - 30 ml;
• vegetable oil - 30 ml.

Cooking method:

1. Pour milk over the bread, squeeze it out after 5 minutes, mix with eggs, salt and pepper.
2. Combine with ventricles ground in a blender, onion, garlic.
3. Form cutlets from minced meat, fry on both sides until golden brown.

Soup

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 29 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

A low-calorie and dietary chicken stomach soup is obtained, which the recipe with a photo will teach you how to cook. It also uses liver and hearts, which gives the finished soup a rich meaty aroma and taste. It is good to serve it with sour cream, crispy croutons from white bread, rubbed with garlic. A pleasant hot broth will appeal even to children.

Ingredients:

• water - 2500 ml;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 0.2 kg;
• vegetable oil - 10 ml;
• vermicelli - 50 g;
• dried greens - 2 g;
• garlic - 2 cloves;
• bay leaf - 1 pc.;
• chicken navels - 100 g;
• hearts - 100 g;
• chicken liver - 100 g.

Cooking method:

1. Pour the giblets with water, cook until half cooked - about 20 minutes.
2. Pour potato cubes, fried onion-carrot mixture, crushed garlic.
3. Salt, pepper, cook for 10 minutes over low heat.
4. Pour vermicelli, bay leaf, herbs, cook for another 5 minutes.

How to boil chicken stomachs

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 114 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

For next recipe you will need to boil chicken stomachs in order to eventually turn them into a bright and fragrant, perfect for serving even on festive table. It will turn out hearty, colorful by adding carrots, canned red beans and spices. It is better to fill it with olive oil, but you can always take the usual mayonnaise or sour cream.

Ingredients:

• onion - 1 pc.;
• carrots - 1 pc.;
• red canned beans- 80 g;
• olive oil- 80 ml;
• ventricles - half a kilo.

Cooking method:

1. Boil the ventricles for 1.5 hours in salt water, cool directly in the broth, cut into strips.
2. Grate the carrots for cooking salads in Korean, chop the onion into thin half rings. Fry in half the oil, mix with boiled meat components.
3. Add beans, salt, pepper, season with oil.

Chicken ventricles with potatoes in the oven

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 145 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

The following recipe with a photo will inform the cook how to cook chicken stomachs with potatoes for a hearty hot dinner. At the same time, a side dish and a main course are prepared, so that the housewives will save time. The baked appetizer is distinguished by its rich taste and aroma, increased nutritional value and keep you feeling full for a long time.

Ingredients:

• chicken navels - 0.6 kg;
• potatoes - 5 pcs.;
• onion - 1 pc.;
• cream 20% fat - a glass;
• garlic - 2 cloves.

Cooking method:

1. Cut the navels into slices, cut the potatoes into cubes, onion into half rings, crush the garlic.
2. Fold the products in a baking sleeve, salt, pepper, pour cream.
3. Cook for 45 minutes at 180 degrees.

Roast

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 164 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

An excellent option for a hot dinner is roast chicken ventricles, for which potatoes, carrots and champignons are combined together. The result is an excellent rich snack that delights all family members with a pleasant aroma and increased nutritional value. Such food may well become an option for treating guests who will appreciate it on the festive table.

Ingredients:

• chicken stomachs - 1 kg;
• potatoes - 1 kg;
• champignons - 0.9 kg;
• onion - 1 pc.;
• carrots - 2 pcs.;
• bay leaf - 2 pcs.;
• allspice - 3 peas;
• cream - a glass;
• water - half a liter;
• greens - a bunch.

Cooking method:

1. Cut the ventricles into 3 parts, fry over high heat until the liquid evaporates, add potato cubes, simmer for 10 minutes.
2. Add mushroom plates, onion half rings, grated carrots, simmer for 5 minutes.
3. Arrange in pots, sprinkle with spices and fill with cream.
4. Close the lid, cook for an hour at 180 degrees and another 40 minutes at 150 degrees.

How to cook chicken stomachs so that they are soft

The main problem for all cooks is how to make chicken stomachs soft. It is answered by professionals who advise the following:

1. Tender and nutritious meat is easy to get with long heat treatment - cook for at least an hour, stew or fry in a sauce of sour cream, cream or mayonnaise.
2. To keep the navels soft after cooking, they are cleaned, washed thoroughly and poured with cool water for 2-3 hours. After that, it will need to be drained, poured with a new portion of water to a height of just over 5 cm above the meat surface and boiled for an hour with the addition of roots and spices.
3. Rigidity to an offal is given by an internal film. If shop stomachs are bought, then it is not there, but the farm version will have to be cleaned on its own. To do this, each ventricle must be filled with cold water, cut with a sharp knife, shake out the contents, rinse with boiling water and remove the film. It remains only to cook, stew in beer or fry prepared offal in a pan.

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