Chicken stomachs are a tricky offal to cook. But if you process them correctly, in the end you will be able to serve very tender and juicy meat to the table. Here are some tips on how to cook chicken stomachs tasty.

In order for the dish to turn out to be successful, first of all, you need to choose the right offal. It should be free of yellowness, bruising and dark spots. Fresh high-quality poultry stomachs are non-sticky, keep their shape perfectly and have a pleasant sweetish smell.

Proper defrosting of the product will help to make the treat soft.

1. First, the frozen stomachs are laid out on the bottom shelf of the refrigerator for the whole night.
2. Then their defrosting continues at room temperature. It is not recommended to use an oven or microwave for this.
3. The thawed product is washed well with running water and dried with paper towels.

Processing and cooking chicken stomachs

To prepare delicious delicate dish it is important to properly process and cook the by-product in question. It will be useful for housewives to know some tricks of ventricular cleansing.

How to clean properly?

When the offal is thawed, it needs to be peeled. Some extra parts on the ventricles can completely ruin the taste of the finished dish. For example, bile must be cut off from them, even the smallest residues.

Chicken stomachs get rid of the outer film as well. The manufacturer keeps it on the product so that it retains its presentation.

How much to cook to be soft?

How much to cook chicken ventricles until soft depends on many factors. For example, from the age of the bird. The stomachs from older chickens are larger and darker in color. It is better to refuse to buy them or be ready for a very long cooking of the product. On average, meat becomes soft after 50 minutes in boiling water.

Stomach after all preparatory phases are poured with boiling water. In the pan, its level should be 5 - 6 cm above the layer of offal. After boiling again, the foam is removed from the surface of the water, and cooking continues on a low heat.

Soft and delicious chicken stomachs in a slow cooker

Ingredients: a pound of ventricles, onion, favorite seasonings, 40 ml of soy sauce, 3 tbsp. l. tomato paste.

1. Prepared chicken navels are cut into medium pieces.
2. The onion is peeled, washed, cut into half rings.
3. The ingredients from the previous steps are sent together into a deep bowl, poured over with soy sauce. Any suitable seasonings selected are added to these. Because soy sauce is very salty, additional salt is not required for the dish.
4. The mass is left to marinate for at least half an hour.
5. The contents of the bowl are poured into the bowl of the smart pot. In the "Fry" program, the dish is cooked for 7 - 8 minutes.
6. Next, tomato paste is transferred to the container. A little water can be added if necessary.
7. In a program designed for stewing, chicken stomachs languish in a slow cooker for 50 - 55 minutes.

If after the indicated time the meat turns out to be harsh, you can extend the cooking process by another 17 - 20 minutes.

How to fry with onions and carrots in a pan?

Ingredients: 720 g chicken stomachs, 2 pcs. onions, pickled cucumbers and carrots, 110 ml of purified water, salt, 2 tooth. garlic, black pepper.

1. The peeled offal is cooked in salted boiling water for about an hour. Further, the stomachs cool down.
2. The carrot is rubbed coarsely, the onion gets rid of the husk and is cut into thinnest half-rings.
3. First, large pieces of garlic are fried in hot oil. Then it is removed from the pan, and the rest of the vegetables are cooked in the remaining fat until golden brown. They salt and pepper.
4. Water is poured into the pan, a straw of pickled cucumber, strips of boiled stomachs are added.
5. The contents of the container are stewed for about half an hour.
6. When the liquid has evaporated, you need to fry the food for a couple of minutes.

The finished treat can be served hot right in the pan.

Stewed in sour cream

Ingredients: a pound of chicken stomachs, salt, Bay leaf ochek, 2 small onions, 160 g of fat sour cream, spices.

1. The offal is well washed, gets rid of all that is superfluous.
2. Then the stomachs are poured with boiling water, salted and boiled for about half an hour.
3. Finely chopped onion is fried in hot oil until transparent.
4. Straws of boiled stomachs are laid out to it. The food is fried together for 6 to 7 minutes.
5. Sour cream is laid on top of the meat and vegetables. If it is very thick, you can add a little water or broth left over from boiling navels.
6. The dish is stewed under the lid for another 20 - 25 minutes.

Sprinkle the finished treat with chopped green onions... You can add hot pepper to taste.

Korean chicken navels

Ingredients: 780 g offal, 2 large fresh carrots, 3 large onions, 3-4 teeth. garlic, 1 tbsp. l. vinegar (9%), 4 tbsp. l. soy sauce and refined oil, 2 small. tablespoons of salt, a pinch of red and black pepper, ½ tsp. ground coriander and seasoning for Korean carrots.

1. The stomachs are well washed, cleaned, cut in half.
2. Under a lid over medium heat, the meat is cooked for a little less than an hour. The liquid is immediately salted.
3. Then the broth is drained, and the stomachs are left to cool.
4. The meat is cut into strips.
5. The onion is peeled and chopped with long thin feathers, after which it is lightly fried in hot oil. However, it should remain slightly crispy.
6. The carrot is rubbed with a grater with a special Korean nozzle.
7. The prepared ingredients are combined in a deep bowl, all other ingredients from the recipe are added to them, except for oil and black pepper. The garlic is preliminarily passed through a press.
8. The black pepper oil is brought to a boil and then poured onto the mixed food.
9. The appetizer is salted, transferred to a plastic container and sent cool for 2 - 3 hours.

Ready-made Korean-style chicken navels are perfectly stored in the refrigerator for about a week.

Roast baked in the oven

Ingredients: a pound of chicken navels, 8 medium potatoes, 2 carrots, onion, large spoon each spicy adjika and tomato paste, a pinch of ground thyme, sweet paprika and coriander, salt.

1. Peeled defrosted meat is finely chopped and then poured into a frying pan. All seasonings and salt are added to the ventricles at once. They are fried until golden brown with frequent stirring.
2. The potatoes are peeled, cut into cubes, immediately added and laid out on the bottom of the baking pots. The vegetable should be about half full.
3. The stomachs are the second layer.
4. Further, there are thin half-rings of onions, fried in the oil remaining from the by-products until golden brown.
5. Finely rub the carrots and cook in the same pan with adjika and tomato paste for softness.
6. The resulting mass is laid out on the bow.
7. The contents of the pots are filled with water.

Under the lids, the stomachs are stewed in the oven for 40 - 45 minutes at 200 degrees. For another 10 - 15 minutes, cooking continues without the lids.

Braised chicken stomachs with potatoes

Ingredients: a pound of offal, the same amount of potatoes, onion, 2 tbsp. l. lard, 3 bay leaves, 2 pinches of salt.

1. Prepared chicken navels are randomly cut and, together with half-rings of onions, are sent to simmer under a lid for 80 minutes.
2. In the process, you need to add water to the pan as the liquid evaporates.
3. When the stomachs are softened, you can add salt, seasonings, and mushroom slices.
4. After another 8 - 9 minutes, sour cream is transferred to the pan.

It remains to torment the treat for 10 - 12 minutes. Before serving for dinner, chicken stomachs in sour cream with mushrooms are well infused under the lid.

Stew in tomato-sour cream sauce

Ingredients: a kilo of ventricles, 180 g onions, 2 carrots, 4 tbsp. l. tomato paste, half a cup of medium-fat sour cream, salt, a pinch of dried basil, 3 tbsp. water, dry garlic.

1. Prepared chicken navels are finely cut and cooked for an hour.
2. The carrots are rubbed coarsely, the onions are crumbled smaller. Vegetables are fried until golden brown in hot oil.
3. Straws of boiled stomachs and all other products from the recipe are sent to the pan.

The dish is stewed under the lid for 20 - 25 minutes over medium heat.

Fry chicken stomachs over medium heat, covered.

How to fry chicken stomachs

Products
Chicken stomachs - 1 kilogram
Onions - 1 head
Garlic - 3 prongs
Salt - 1 rounded teaspoon
Vegetable oil (sunflower or olive) - 50 milliliters

How to cook chicken stomachs in a pan
1.1 kg of frozen chicken stomachs must be thawed before cooking. A day before cooking, put the stomachs in a container and refrigerate.
2. Clean thawed stomachs from films and fat deposits, then rinse thoroughly in cold water.
3.1 onion, peel, cut off the rhizome and rinse cold water... Cut the onion into small cubes with a side of 0.5 centimeters.
4. Chop 3 cloves of garlic with a knife.
5. Put the pan on strong fire, add vegetable oil, heat the pan for 1.5 minutes.
6. Put chicken stomachs in a hot frying pan and fry for 20 minutes. 7. Stir occasionally during frying.
8. Add chopped onion and garlic to the stomachs, season with salt.
9. Fry chicken stomachs for another 10 minutes.

How to stew soft chicken stomachs

Products
Chicken stomachs - 1 kilogram
Onions - 2 large
Carrots - 1 large
Sour cream - 1.5 cups
Tomato paste - 3 tablespoons
Water - 8 glasses
Bay leaf - 1 piece
Ground black pepper - to taste
Allspice - 2 peas
Salt - 1/3 tablespoon
Vegetable oil - 1 tablespoon

How to cook stewed stomachs in a frying pan
1. Frozen chicken stomachs (1 kilogram) must be thawed before cooking: put the stomachs in a container a day before cooking and refrigerate.
2. Separate films and fat deposits from defrosted stomachs, then rinse thoroughly in cold water.
3. Put the stomachs in a saucepan, pour 6 glasses of cold water, add salt.
4. After boiling water with meat, reduce the power of the burner to medium.
5. In the process of cooking, remove the formed foam, cook the stomachs for 1 hour.
6. Drain the liquid, cool the stomachs.
7. Rinse boiled chicken stomachs with cold water. Cut each stomach into 4 pieces.
8. Peel 1 onion, cut off the rhizome, rinse with cold water and cut into half rings 0.5 centimeters thick.
9. Rinse 1 carrot with water, peel and grate on a coarse grater.
10. Preheat the pan for 1 minute, add vegetable oil.
11. Put onions and carrots in a frying pan, fry for 5 minutes, stirring occasionally.
12. Add the chopped stomachs to the pan and add 2 cups of water.
13. Cover and simmer over low heat for 15 minutes.
14. Add 1 glass of sour cream and 1 tablespoon of tomato paste to the meat, mix.
15. Add black pepper, allspice and bay leaf.
16. Simmer chicken stomachs over low heat, covered for 30 minutes.

By-products are not to everyone's taste. Many people prefer to disdainfully throw out the contents of the animal's belly, and bypass such goods in stores. But the number of people who consider these products a delicacy is also large.

Indeed, with proper processing, they become truly tasty, tender and healthy. In particular, we are talking about chicken stomachs or as they are called by the people "navels".

What is the benefit?

About ¼ of chicken stomachs consist of animal protein, in addition, their composition is rich in fiber, which helps to improve the digestive functions of the body, ash is a natural sorbent, as well as a mass of useful microelements (potassium, phosphorus, zinc, iron, copper). Among the list of vitamins are folic, ascorbic, pantothenic acids, riboflavin.

All of the above makes chicken stomachs incredibly healthy for:

• increased appetite;
• stimulation of the digestion process;
• improving the function of natural bowel cleansing;
• strengthening hair;
• improving the condition of the skin;
• maintaining the barrier functions of the body.

Folic acid and vitamin B9 are involved in the processes of cell growth and division, tissue formation, therefore, this product is advised to be used more often by pregnant women and young children.

Most useful properties preserves stewed chicken stomachs, which were cooked using a small amount of oil and water.

Calorie content and composition

For all its benefits, chicken stomachs are considered dietary product, the calorie content of which ranges from 130 to 170 kcal per 100 g of product.

Cleaning process

Chicken navels consist of muscle tissue covered with fat on top, as well as an elastic membrane that serves to protect the internal cavity from damage. Most of the stomachs are delivered to stores in a peeled form, but if you are "lucky" to buy an unpeeled stomach, get ready for a rather difficult and meticulous job.

Advice! The cleaning process will go faster if the stomachs are pre-soaked in ice water.

Cleaning is carried out according to the following algorithm:

• put the product on a cutting board;
• through the opening of the esophagus, we divide it along;
• re-lavage the stomach;
• remove the elastic membrane by prying it with your fingers;
• remove adipose tissue from the inside.

Chicken stomachs in sour cream - a recipe with a photo step by step

Chicken stomachs are very useful product, and also extraordinarily tasty. Chicken navels are great for a family meal. They can be prepared with this simple and quick recipe... Ideally, stewed chicken gizzards in sour cream are best served with your favorite side dish. But, this dish will also make a great stand-alone treat. Any hostess can handle simple process cooking an economical dinner, because chicken stomachs are a cheap product.

Your mark:

Cooking time: 1 hour 35 minutes

Quantity: 6 servings

Ingredients

• Chicken stomachs (navels): 1 kg
• Onion: 80 g
• Carrots: 80 g
• Sour cream 15%: 100 g
• Greens (parsley): 10 g
• Salt: 7 g
• Bay leaf: 2 pcs.
• Vegetable oil: for frying

Cooking instructions

First, you need to prepare the chicken stomachs.



Wash them well, then boil them in salted water until full readiness... This step can take up to an hour.



Drain the liquid from the pan with prepared stomachs. Cut soft chicken stomachs into medium pieces.



Peel the onion, chop it with a knife.



Wash carrots and grate coarsely.



Spread onions with carrots in a frying pan. Before frying, warm up the pan and pour a little oil on the bottom.



Put pieces of chicken stomachs in a frying pan. Stir the food well. Fry over low heat for 5 minutes.



Put the sour cream in the pan with all the ingredients. Stir everything thoroughly.



Add bay leaves and herbs immediately.



Simmer over very low heat for 5 minutes.



Stewed chicken stomachs in sour cream can be eaten.

How to cook delicious chicken stomachs in a slow cooker

Chicken stomachs cooked in a slow cooker - great dish for dinner or lunch. This makes them particularly soft and tender, and requires minimal effort to prepare them.

Spice up the dish will help spicy sauce Chile. If this is not to your liking, replace it with traditional tomato paste.

Required Ingredients:

• 0.5 kg of chicken navels;
• ¾ Art. water;
• 2 onions;
• 3 tbsp sour cream;
• 50 ml chili sauce;
• salt, spices.

Cooking procedure the most tender chicken stomachs:

1. We wash and, according to the above mechanism, clean the offal, cut it into strips.
2. Finely chop the onion, fry in the "Baking" mode in oil.
3. After 5-7 minutes. we attach the navels to the bow.
4. After another 5 minutes, add sour cream, water and sauce to the navels, season with spices and add salt.
5. Switch to "Extinguishing", set the timer to 2 hours. Mix a couple of times during this time.

Pan Braised Chicken Gizzard Recipe

Required Ingredients:

• 1 kg of offal;
• 2 onions;
• 1 carrot;
• 200 g sour cream;
• 100 g tomato paste;
• 2 liters of water;
• salt, spices.

Extinguishing procedure chicken navels in a pan:

1. We defrost the stomachs in a natural way, rinse and cleanse them as described above.
2. We put all the offal in a saucepan, fill it with 1.5 liters of water, salt and bring to a boil, reduce the intensity of the flame and continue cooking for another hour.
3. We drain the liquid, let the offal cool.
4. We rinse with cold water and cut each navel into several parts.
5. Cut the peeled onions into quarters into rings.
6. Rub the peeled carrots on a medium grater.
7. In hot oil, make the onion-carrot fry.
8. We attach stomachs to the vegetables, fill everything with half a liter of water, simmer for a quarter of an hour under the lid.
9. After the specified time, add sour cream, bay leaf, season with spices and salt.
10. We continue extinguishing for half an hour.

Fried chicken stomachs - a savory recipe

The combination of delicious sauce with fried onions and garlic.

Required Ingredients:

• 1 kg of offal;
• 2 onions;
• 5 garlic teeth;
• 40 ml soy sauce;
• Bouillon cube.
• Salt, spices.

Cooking procedure spicy chicken ventricles:

1. Boil the washed and cleaned stomachs for about an hour in salted water, in the process, do not forget to remove the foam.
2. We drain the liquid, cool and cut into arbitrary pieces.
3. Fry the onions in hot oil until golden brown, add the stomachs.
4. Dissolve the bouillon cube in water, pour it into the offal, simmer for 20 minutes, then add soy sauce and garlic passed through a press. We continue to simmer for another quarter of an hour.
5. Mashed potatoes or rice will be an excellent side dish for spicy navels.

This dish will appeal to those who love chicken stomachs and more. Stir-fried with onions, garlic and sauce - they just beg to be eaten! The dish is combined with a potato or rice side dish.

How to cook chicken stomachs in the oven

Required Ingredients:

• 1 kg of offal;
• 1 liter of natural yogurt or kefir;
• 0.15 g of cheese;
• 1 onion;
• 1 carrot;
• salt, pepper, herbs.

Cooking procedure oven baked chicken navels:

1. We clean and boil offal until tender.
2. Let them cool, chop coarsely and put in a deep bowl.
3. Cut the peeled onion into half rings, rub the carrots on a medium grater.
4. We attach the vegetables to the navels, add salt, spices, fill with kefir, mix and let marinate for about an hour.
5. Put navels together with the marinade in a baking dish, crush with cheese, pour with melted butter, put deep into the heated oven... After 20 minutes, we take it out and crush it with herbs.

How to cook chicken stomachs with potatoes

Required Ingredients:

• 0.6 kg of offal;
• 1 onion;
• 1 carrot;
• 0.6 kg of potatoes;
• 2 garlic prongs;
• salt, spices, herbs.

Cooking steps:

1. As in all previous recipes, we prepare the stomachs (wash, clean, cook, chop).
2. Heat the oil in a cauldron or a thick-walled frying pan, sauté finely chopped onion on it.
3. Add grated carrots to the onion. We continue to fry them together for about 5 minutes.
4. Add the prepared navels to the vegetables, sprinkle with dry spices, add salt, reduce the intensity of the flame, pour in a little water and simmer for about a quarter of an hour.
5. We put chopped peeled potatoes to the stomachs, add water if necessary.
6. Sprinkle the finished dish with herbs and garlic.

Delicious chicken stomachs with onions

Required Ingredients:

• 0.3 kg of offal;
• 2 onions;
• 1 carrot;
• salt, bay leaves, spices.
• chicken stomachs. 300 gr.

Cooking procedure:

1. Three carrots on a grater, cut the onion into half rings, fry them in hot oil.
2. We remove the frying from the pan.
3. Boil the peeled stomachs for an hour in salted water with bay leaves, cool them and cut them into arbitrary pieces.
4. Fry the stomachs in the same frying pan where the frying was prepared.
5. We spread the finished offal on a plate, sprinkle them with our fry on top, sprinkle with finely chopped herbs if desired.

Chicken stomach salad

Help yourself to light and delicious salad from chicken navels.

Required Ingredients:

• 0.5 kg of offal;
• 0.1 kg of Korean carrots;
• 0.1 kg of cheese;
• 2 cucumbers;
• 1 carrot and 1 onion;
• laurel leaf;
• 50 g of nuts (walnuts, almonds or pine nuts);
• mayonnaise, herbs.

Cooking procedure chicken navel salad:

1. Boil the stomachs together with onions for several hours, raw carrots, bay leaves, salt and allspice.
2. Cool the boiled offal and cut into portioned cubes;
3. Dice cucumbers and cheese.
4. We pass the garlic through a press. Chop the greens.
5. We combine all the ingredients, mix, grease with mayonnaise and crush with chopped nuts.

Chicken stomach soup recipe

Want to diversify your lunch menu? Then we advise you to pay attention to the recipe below.

Required Ingredients:

• 0.5 kg of offal;
• 1 medium carrot and 1 onion;
• 5-6 potato tubers.
• 1 processed cheese;
• 3 garlic prongs;
• a bunch of greens;
• bay leaf, salt, spices.

Cooking procedure soup with chicken offal:

1. We wash and thoroughly clean the navels, fill them with water, after 5 minutes. after boiling, drain the water, fill it with water again, reduce the intensity of the flame to the minimum.
2. As the foam forms, remove it, add bay leaf, salt, peppercorns to the broth.
3. After about an hour, fall asleep finely chopped potatoes, grated carrots.
4. Fry the onion in hot oil with spices, add to the onion. If you wish, you can use a slotted spoon to get the stomachs out of the broth and fry them along with the onions.
5. We return the stomachs together with the onion frying into the broth, wait for the potatoes to be ready, add the processed cheese grated on a grater, cook for another quarter of an hour.
6. We check the taste of the salinity of our first course, add a little if necessary.
7. For cooking delicious dressing for the soup, mix chopped garlic, chopped herbs and sour cream.

Original Recipe - Korean Chicken Gizzards

Anyone who loves it sharper will definitely like chicken navels prepared according to the scheme described below. As a result, we get an interesting, aromatic delicacy that can surprise guests and loved ones.

Required Ingredients:

• 1 kg of offal;
• 2 large carrots;
• 3 large onions;
• 3 garlic prongs;
• 1 tbsp food vinegar;
• 50 ml soy sauce;
• 100 ml grows. oils;
• 2 tbsp rock salt;
• ½ tsp spices for Korean carrots;
• For ¼ tsp. black pepper, paprika and coriander.

Cooking steps spicy chicken stomachs:

1. We wash and thoroughly clean the navels, boil them in salted water for about an hour.
2. Drain the broth and let the offal to cool, cut them into strips or arbitrary pieces.
3. Shred the onion in half rings, sauté it until transparent in hot oil.
4. Rub the carrots on the Korean carrot attachment or on a coarse grater.
5. Combine onions with navels in a separate container, stir, add chopped garlic, food vinegar, soy sauce, all prepared seasonings.
6. Heat the oil in a frying pan, pour it onto the mass created in the previous stage. If necessary, add additional salt and pepper.
7. We send the prepared dish to the refrigerator for a couple of hours.
8. You can store the resulting snack for about a week, but only in the refrigerator.

The main difficulty faced by culinary specialists when preparing chicken stomachs is how to achieve their softness. Professionals advise to do the following:

1. Frozen navels are thawed in natural conditions, it is advisable to do this in the evening by transferring the package to the refrigerator.
2. Long-lasting heat treatment... Boil, stew or fry in sour cream or creamy sauce should be at least an hour.
3. Before cooking, in order for the dish to be soft, after thorough cleaning it must be poured with cool water for at least a couple of hours. When this time is up, fill in with a new portion of water and boil for about an hour with the addition of salt, spices and roots.
4. Even when purchasing a cleaned version of the stomachs, they should be inspected for tough skin residues.
5. The farm version of the stomachs is usually sold together with an elastic film, it must be cleaned without fail, otherwise the by-products will be tough.

We are waiting for your comments and ratings - this is very important for us!

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 will definitely appeal to both adults and children.

To make the ventricles soft, they must first be boiled in slightly 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 of dirt and bile.

Ingredients

Calorie content

Calories
99.2 kcal

Protein
11.3 g

Fats
5.1 g

Carbohydrates
1.4 g

Preparation

• Step 1

  We thoroughly clean chicken stomachs of film, dirt, cut off fat deposits. We leave in cold water for 30 minutes, after which we drain the water, fill in a new one and put 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.

• Step 2

  Peel the carrots and three on a medium grater.

• Step 3

  Cut the onion into cubes, chop the garlic into small pieces (do not squeeze, but cut it).

• Step 4

  Drain the water from the chicken stomachs and cut them into small pieces.

• Step 5

  On vegetable oil fry the onion until golden brown. Then add the carrots and chopped garlic. Fry lightly.

• Step 6

  Add the chopped ventricles to the pan with vegetables and simmer for about five minutes.

• Step 7

  Add sour cream (you can combine ½ sour cream and ½ mayonnaise, it will be even tastier), about 1/3 cup of boiled water, ground pepper and salt. If the sour cream is too sour, you can add a little sugar to taste the dish.

• Step 8

  Add to the pan butter which will make the sauce more delicate in taste. Simmer for about 5 minutes more.

• Step 9

  Chop greens (parsley, dill) and add them to the pan. Simmer for a couple of minutes under the lid and remove from the stove. Cooked chicken stomachs in sour cream are excellent and inexpensive dish for everyday table... After boiling, they turn out to be quite soft and tasty and go well with any side dishes for meat.

How to cook chicken stomachs deliciously in a pan

To keep chicken stomachs soft and tasty, you should adhere to several basic rules for their preparation. Before preparation, the ventricles must be thoroughly cleaned from the remnants of dirt, film and fatty build-up.

It is necessary to cook chicken stomachs for at least an hour over low heat in slightly 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.

Fatty sour cream sauce works well for chicken stomachs. In the process of stewing, the ventricles become softer and juicier.

Chicken stomachs will become softer if they are soaked in cold water for a couple of hours before cooking.

The ventricles themselves are not particularly tasty, therefore, after cooking, they are usually stewed in various sauces, for example, sour cream or tomato with the addition of spices and herbs.

Chicken stomachs- this is available product from which you can prepare delicious dishes on simple recipes... Every housewife should have a recipe for cooking chicken stomachs. After all, stomach dishes are low in calories and at an affordable price.

Even children who do not like giblets eat chicken ventricles stewed in a pan with spices and vegetables with pleasure. Also recipes for cooking chicken stomachs will please women, 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 for classic recipe, and also consider a few more equally tasty and simple dishes in a pan, in a slow cooker, oven and pots.

Chicken stomachs stewed with mushrooms in sour cream

Dishes from chicken stomachs are nutritious, healthy and tasty. The main requirement for the preparation of the ventricles is a long heat treatment, i.e. preliminary boiling and stewing. This makes the stomachs softer and more juicy. Vegetables, such as mushrooms, carrots and onions, will also be beneficial to shade their taste.

Ingredients:

• Chicken stomachs - 700 g
• Fresh champignons - 400 g
• Sour cream - 5 tbsp. spoons
• Onion (large) - 1 piece
• Carrots (large) - 1 pc
• Vegetable oil
• Garlic - 1 clove
• Salt, sugar, ground pepper - to taste
• Bay leaf, peppercorns
• Butter - 30 g
• Greens to taste

Preparation:

1. We clean the chicken stomachs, rinse and boil for about an hour in water with the addition of lavrushka and allspice.
2. Peel the mushrooms and cut into small pieces.
3. Fry the mushrooms in a pan to remove moisture from them, and then put them in a separate plate.
4. Cut the onion into cubes, grate the carrots on a coarse grater. Chop the garlic into small pieces with a knife.
5. We drain the water from the ventricles and cut them into small pieces.
6. Fry onions in a frying pan, then add carrots, garlic and fry a little more.
7. Pour boiled chicken stomachs into the pan, add sour cream and a little boiled water so that the sauce becomes thinner and does not burn. Add salt, pepper, and sugar if necessary. You can also use chicken spices.
8. Simmer the ventricles over low heat for about 5 minutes.
9. Put the mushrooms, finely chopped greens into the pan and simmer under the lid for about 10 minutes.

The finished dish can be served alone or with a side dish. Chicken stomachs stewed with mushrooms go well with boiled potatoes or pasta.

Braised chicken stomachs in a slow cooker

The multicooker 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.

Ingredients:

• Chicken stomachs - 700 g
• Sour cream - 4 tbsp. spoons
• Onion - 1 piece
• Carrots - 1 piece
• Tomato paste - 1 tbsp. spoon
• Salt, sugar - to taste
• Bay leaf, allspice
• Butter - 25 g

Preparation:

1. We heat the multicooker in the frying mode and add a little vegetable oil.
2. We clean the stomachs of film and dirt, rinse and put them on the bottom of the multicooker bowl.
3. Dice the onion and add to the stomachs.
4. Three carrots on a coarse grater or cut into cubes and send to a slow cooker.
5. We transfer the multicooker to the stewing mode, add sour cream, tomato paste, butter and a little boiled water.
6. 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.
7. We taste the ventricles. Add salt and sugar if necessary. If the stomachs are still too tough, you can increase the braising time by another half hour.

We lay out the finished dish on plates and serve. You can sprinkle the 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 turns out to be very fragrant and satisfying. Chicken ventricles, on the other hand, become soft and tasty.

Ingredients:

• Chicken stomachs - 600 g
• Onions - 2 pieces
• Sour cream - 250 g
• Potatoes - 1 kg
• Carrots - 2 pieces
• Garlic - 1 clove
• Salt to taste
• Pepper peas, bay leaf

Preparation:

1. We wash chicken stomachs, remove fat and films. Boil in water with spices for about an hour.
2. Peel and dice the potatoes. We put them in pots.
3. Cut the onion into cubes, rub the carrots on a coarse grater.
4. Fry onions in a pan until golden brown, add carrots and chopped garlic.
5. Cut the chicken ventricles and add to the pan to the vegetables. Fry for about 5 minutes and add sour cream, bay leaf, pepper and salt to taste. On small fire simmer for about 10 minutes. If the sauce is too thick, add a little boiled water.
6. We spread the chicken ventricles with sauce in the pots on top of the potatoes. If necessary, fill in boiled water so that it covers the potatoes.
7. Cover the pots with a lid and place in the oven. We bake potatoes with chicken stomachs until the potatoes are cooked.

We take out the pots of stomachs from the oven and serve. If you wish, you can sprinkle the hot dish on top with chopped parsley or dill, cover the pots and let stand for a couple of minutes to steam the greens and make the potatoes even more aromatic.

Chicken stomachs - recipe for cooking in a pan

The most in a simple way cooking chicken stomachs is frying them in a pan. The recipe for this dish will not be difficult even for novice housewives. Ready stomachs are tasty, aromatic and soft.

Ingredients:

• Chicken stomachs - 700 g
• Bulb onions - 2 pieces
• Carrots - 1 piece
• Vegetable oil - 100 g
• Salt to taste
• Spices to taste

Pan cooking chicken stomachs:

1. Boil chicken stomachs in salted water for about an hour.
2. Cut the boiled stomachs into small pieces and fry in vegetable oil in a pan.
3. Cut the onion into half rings and add to the stomachs. Fry together.
4. Add the carrots grated on a coarse grater. Fry, salt and pepper the dish.
5. Add a little water or broth, if desired, you can also add sour cream or tomato paste.
6. Cover the pan with a lid and simmer for about 20 minutes.
7. Add spices such as coriander, basil or ready-made spices for meat, cover and simmer until the stomachs are ready.

The finished dish turns out to be very tasty and aromatic. Chicken gizzards become soft, and spices and onions give them new flavors. Bon Appetit!

Chicken stomachs 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 table... The dish is prepared quite easily. This will require the simplest and most inexpensive ingredients and a little free time.

Ingredients:

• Potatoes - 1 kg
• Chicken stomachs - 600 g
• Large tomato - 1 piece
• Onion - 1 piece
• Hard cheese - 150 g
• Mayonnaise
• Mell, pepper, bay leaf - to taste

Preparation:

1. Clean chicken stomachs of films, bile and fat, boil in salted water with bay leaves and sweet peas. Cut into small strips.
2. Peel the potatoes and cut into slices.
3. Cut the onions into half rings.
4. Grease a baking dish with vegetable oil, lay out a layer of potatoes, salt and grease with mayonnaise.
5. Place chicken stomachs on top of the potatoes, coat with mayonnaise.
6. Put a layer of onion on the ventricles.
7. With the next layer, lay out the potatoes again and coat with mayonnaise. Salt and pepper to taste.
8. Cut the tomato into slices and put it on top of the potatoes.
9. Grate the cheese and cover the dish. Top can be sprinkled with herbs or spices as desired.
10. We put the potatoes with stomachs in the oven and bake until the potatoes are cooked.

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 turns out to be not only tasty, but also beautiful. It can be prepared for a festive table or to please your loved ones with a new dish.

Korean chicken stomachs - delicious and simple

This recipe for cooking chicken stomachs will appeal to lovers of spicy dishes. Korean stomachs are different spicy taste and an extraordinary aroma of spices and herbs. Delight your loved ones with an unusual and very interesting dish.

Ingredients:

• Chicken stomachs - 1 kg
• Carrots - 2 pieces
• Soy sauce - 3 tbsp spoons
• Garlic - 3 cloves
• Onions - 3 pieces
• Vinegar - 1 tbsp. spoon
• Vegetable oil - 4 tbsp. spoons
• Ground pepper - ¼ tsp.
• Salt to taste (about 2 tsp)
• Ground paprika - ¼ l. spoons
• Ground coriander - ½ tsp

Preparation:

1. We clean chicken stomachs from fat and films. Cook in salted water for about an hour.
2. We take the stomachs out of the broth, let them cool, and then cut them into small pieces.
3. Peel the onion and cut into thin half rings.
4. Rub the carrots on a coarse grater. It is advisable to use the Korean carrot attachment.
5. Lightly fry the onion in a frying pan so that it remains transparent and crunches a little.
6. In a bowl, mix the onions, carrots and chicken stomachs, squeeze the garlic from above through a press. Add spices (except ground pepper), salt, soy sauce and vinegar. You can also use ready-made Korean carrot seasoning.
7. Heat vegetable oil in a frying pan, 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 make the dish more aromatic.
8. Mix all ingredients thoroughly and taste. If desired, you can also add salt or pepper, adjust the acidity with a pinch of sugar.
9. Place the dish in a glass container and leave in a cool place for several hours.

Pickled chicken stomachs

The recipe for pickled chicken stomachs is surprisingly simple. Wherein ready meal it turns out very tasty and tender, goes well with various side dishes. You can even prepare pickled ventricles for a festive table. They will be a great alternative to salads and will definitely please your guests.

Ingredients:

• Chicken stomachs - 500 g
• Garlic - 5 - 6 cloves
• Onion - 1 piece
• Vinegar - 30 g
• Sunflower oil - ½ cup
• Allspice - 1/5 tsp
• Sugar - 2/3 tsp
• Soy sauce - 1 tbsp spoon
• Parsley to taste
• Salt - 1 tsp

Preparation:

1. We clean the chicken ventricles and cook until tender (about an hour) in salted water. We put it in a colander and leave to cool.
2. Cut the stomachs into strips and place in a bowl.
3. Peel the onion and cut it into half rings. Add to the stomachs.
4. Pour soy sauce into a bowl, salt, pepper and add sugar. Squeeze the garlic through a press.
5. We heat the vegetable oil in a frying pan and carefully pour it over the stomachs.
6. Add chopped herbs, vinegar and a couple of tablespoons of boiled water. We taste it, if necessary, add more salt, vinegar or sugar if the dish is too sour for you.
7. We place the ventricles in the refrigerator for several hours so that they are thoroughly marinated.

The finished dish turns out to be tender and tasty. Pickled chicken stomachs become soft and flavorful. 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 stomachs in tomato sauce

Chicken stomachs with tomato 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 quickly enough. At the same time, it is perfect for a daily table and even children will like it.

Ingredients:

• Chicken stomachs - 600 g
• Onion - 1 piece
• Carrots - 1 piece
• Garlic - 2 cloves
• Tomato juice - 500 g
• Salt, sugar - to taste
• Bay leaf - 2 pcs
• Allspice - 6 pieces
• Basil, other spices to taste
• Vegetable oil
• Butter - 30 g

Preparation:

1. We wash the chicken stomachs, clean them of films and fat. Boil for about an hour in water with salt, bay leaf (1 leaf) and allspice (3 peas).
2. When the ventricles are soft enough, drain the water and let them cool down. After cooling, cut them into pieces.
3. Peel the onion and cut into cubes.
4. Peel and rub the carrots on a coarse grater.
5. Cut the garlic into small cubes with a knife.
6. Fry onions in vegetable oil until golden brown, add carrots and garlic.
7. Add the stomachs cut into pieces. Fry for a couple of minutes.
8. Pour tomato sauce into the pan, add a little boiled water to make the sauce thinner. Throw in the remaining bay leaf and allspice. Basil or other meat spices can be added if desired. Simmer for about five minutes.
9. Add butter to the sauce, which will make its taste softer and more delicate. Salt and add a little sugar to taste. Sugar removes excess acid tomato juice and makes the sauce even tastier.
10. Simmer the stomachs for about five minutes.

The finished dish turns out to be tasty and tender. Chicken ventricles in tomato sweet and sour sauce is an excellent alternative to stews and goes well with mashed potatoes, buckwheat or pasta.