From the Author: "In general, I bought a kilogram of chicken ventricles. I brought it home, washed it, checking at the same time if the machine cleared them well from the inner brownish-yellow wrinkled film ..."




If not very much, we will remove its remnants manually. But do not rush to send them to the trash can. This film (the inner wall of the chicken stomach) is not a waste, but a very good medicine. Only dry them thoroughly at room temperature, in a place where direct sunlight does not fall. Dry and store in glass jar with a tight-fitting lid - so that dampness does not reach them. And if your stomach suddenly gets upset, they took out this jar, removed a piece of dry chicken ventricle from it, chewed it well and swallowed it.

In any case, this is how my grandmother treated all stomach disorders during my childhood. And it helped. Not worse than the current loperamide. But let's hope that we won't get to the point of practical application of the dried inner walls of the chicken stomach.
We wash our giblets, fill them cold water and leave alone for two hours. When the time is up, we drain the water in which the ventricles were soaked, wash them again, fill them with cold water and put the pan on the stove, turning on the "strongest" fire. In the process of boiling, remove the foam, and as the water boils, throw a dozen peas of black pepper, a leaf of lavrushka to the giblets, reduce the heat and, as the boil turns into a lazy-slow stage, cover the pan with a lid. And so we cook the ventricles for 30-40 minutes. A couple of minutes before the end of this process, add liquid, turn off the heat and let the broth (and at the same time the ventricles floating in it) cool down.

Since a kilogram of ventricles and the water in which they were cooked do not cool down in five minutes, and if you are planning to have ventricles baked in pots for dinner, then it is better to run to the store for them in the morning. And it is advisable to boil it even before you sit down at the dinner table.
Is the broth cold? With the help of a slotted spoon, they fished out chicken ventricles from it, threw them onto a strainer, and waited for the liquid to drain. After that, our giblets were coarsely chopped and sent to a deep, bulky bowl. We added to them a shredded onion in half rings and a carrot root vegetable grated on a coarse grater. They added salt, pepper and ... Filled it with kefir so that it completely covered the chicken ventricles. For a kilogram of giblets, a 2/3 liter bag of kefir should be enough for us.

Now for an hour and a half or two, the ventricles need to marinate. But no one forbids us to mix the contents of the bowl 2-3 times during this process. Moreover, mixing is even encouraged.
Well, as the marinating time has come to its logical conclusion, we put the contents of the bowl (along with the ventricles, onions, carrots and marinade) into baking pots. In each of them we throw a small piece of butter, sprinkle with grated cheese on top, close with a lid and send it to the oven for 20-30 minutes, preheated to 160-170 degrees.

In the meantime, we ourselves will take care of the side dish. As an honest company as such is Krasnodar rice? In my opinion, to the baked chicken ventricles - the very thing! But if someone likes vermicelli or country-style boiled potatoes better ... Giblets are the most democratic dish I know. And it is not picky about the side dish. Cook the beans at least. Everything with chicken ventricles will be equally well combined and just as deliciously delicious.

Potatoes stewed with chicken stomachs, it turns out to be very tasty and aromatic.

Thanks to this cooking method, chicken stomachs are tender and soft: they literally melt in your mouth. If you don't have clay pots, then this is not a problem at all. The stomachs with potatoes can be baked in a suitable cast-iron or glass dish (heat-resistant, of course). It is not necessary to adhere to the amount of food: put it to your taste. I won't even tell you how much it is tasty dish... Whoever did it will understand me without words. And I recommend to the rest to cook and be sure to try.

Products composition

• 400 gram chicken stomachs;
• 400 grams of potatoes;
• one small head of onion;
• one carrot (medium size);
• vegetable oil odorless - for frying;
• salt and spices to taste;
• water.

Stewed potatoes with chicken stomachs: a step-by-step cooking process

1. Cut well-washed chicken stomachs into four parts.
2. Pour vegetable oil into the pan, put the chopped stomachs, fry on high fire until the liquid is completely evaporated.
3. At this time, peel the onion head and cut it into medium cubes.
4. Peel the carrots, rinse and cut into thin medium-sized pieces.
5. As soon as the liquid has evaporated and the meat begins to fry, we send onions and carrots to the pan.
6. Stir thoroughly and continue to fry vegetables over medium heat until half cooked.
7. We wash the potato tubers, peel and cut into large pieces.
8. We put it in a deep bowl, salt and pepper to taste, add our favorite spices and Bay leaf broken into small pieces.
9. Fried vegetables and stomachs in a bowl with potatoes, mix well.
10. We spread the resulting mass in pots, fill it with water (it should reach the middle of the pot) and cover with lids.
11. If you do this in another dish, the process is the same: fill it up to half with water and cover the dish with a lid.
12. We put everything in a cold oven, leave it for about 1.5 hours: at a temperature of 170-180 degrees.
13. Sprinkle with herbs before serving. From a large container, lay out the potatoes with stomachs on plates.
14. You will find even more on our website.

Bon appetit, everyone, and a great evening.

Chicken ventricles in sour cream - general principles cooking

Thaw chicken ventricles at room temperature.

Flush the ventricles to remove any remaining dirt before preparing.

Do not forget to remove fat and film from the ventricles.

It removes bile stains from the stomachs.

To make the ventricles soft, boil or marinate them first.

Soak the ventricles in cold water for two hours before cooking.

To soften the stomachs, it takes at least an hour to cook the offal.

After boiling, the finished ventricles are fried or stewed.

Chicken ventricles in sour cream with vegetables

Ingredients:

A kilogram of chicken ventricles;

45 g butter;

Four tbsp. l. sour cream;

Vegetable oil;

Two carrots;

One bow;

Greens;

Four p. l. mayonnaise.

Cooking method:

1. Boil cleaned and thoroughly washed ventricles until soft, let cool and chop randomly.

2. Peel the carrots with a peeler and rub into strips.

3. Remove the husk from the onion and chop it.

4. Fry vegetables in warmed vegetable oil until soft.

5. Add the stomachs to the carrots and onions. Put it out together for five minutes.

6. Pour sour cream into the pan, add pepper, mayonnaise and salt. Fill the dish butter and simmer for another five minutes.

7. After the elapsed time, add the chopped greens, stir and remove from the stove.

8. Serve the ventricles stewed in sour cream along with the fried potato slices.

Chicken stomachs in sour cream in a slow cooker

Ingredients:

590 g chicken ventricles;

A spoonful of tomato paste;

Three tablespoons of sour cream.

Cooking method:

1. Flush the ventricles, remove the films and place them on the bottom of the multicooker bowl.

2. Peel and chop the onion at random. Sprinkle the vegetable over the stomachs.

3. Add salt, sour cream, pepper and tomato paste to the bowl.

4. Stir the entire contents of the bowl and send it to the multicooker. Set the normal Baking setting and cook the ventricles for an hour.

5. After the beep, remove the bowl and unfold ready meal on skeet.

6. Garnish the chicken stomachs with parsley and olives.

Chicken stomachs in sour cream, stewed with potatoes and mushrooms

Ingredients:

660 g of chicken stomachs;

380 g potatoes;

320 g of mushrooms;

60 g sour cream;

Lavrushka;

Cooking method:

1. Hold the mushrooms in water, then remove the darkened areas from them. Chop the ingredient into large pieces.

2. Peel the potatoes with a vegetable peeler. Then rinse it and cut into 2cm cubes.

3. Rinse the ventricles, remove the bilious films, rinse and cut into two parts.

4. Place the chicken ventricles in a saucepan, cover them with water, add bay leaves and cook for two hours.

5. After the allotted time, add mushrooms and salt to the ventricles. Cook for 20 minutes.

6. Then add the potatoes to the pot with the mushrooms and ventricles. Cook until the potatoes are done.

7. In a bowl, stir in eggs and sour cream and pour this mixture into a saucepan. Mix everything and remove the finished dish from the stove.

8. Serve with tortillas and herbs.

Chicken ventricles with prunes in sour cream, baked in the oven

Ingredients:

1.2 kg chicken ventricles;

490 g prunes;

Low-fat yogurt

Two carrots;

Half a glass of sour cream;

A spoonful of vegetable oil;

Chicken bouillon.

Cooking method:

1. Soak prunes in cold water for three hours.

2. Fill the stomachs with water and clean thoroughly. Then rinse and chop coarsely.

3. Peel the onion and cut into rings or half rings.

4. Heat vegetable oil in a skillet and add onion. Fry the vegetable until browning, then add salt, ventricles and pepper. Cook all together for 15 minutes.

5. Dry the prunes and place half in a baking dish. Place the ventricles fried with onions on top of the prunes, then the remaining prunes.

6. Place the next layer of peeled and cut carrots into thin slices.

7. In a bowl, stir the yoghurt, sour cream and chicken bouillon... Pour this mixture into a mold.

8. Put the mold with ventricles and prunes in the oven, preheated to 200 degrees. Bake for 40 minutes.

9. Serve this dish with salad from fresh vegetables and a slice of white bread.

Chicken stomachs in original sour cream sauce

Ingredients:

530 g of chicken ventricles;

Vegetable oil;

160 g sour cream;

One onion;

Two pickled cucumbers;

Carrot;

A centimeter of ginger root;

A clove of garlic;

Two tablespoons of horseradish.

Cooking method:

1. Put the cleaned and rinsed ventricles to simmer in water for 40 minutes. Let them cool and then chop finely.

2. Peel the carrots and onions and cut into slices.

3. Heat oil in a skillet, add chopped ginger and minced garlic. Fry the ingredients slightly and remove from the oil.

4. Put carrots, ventricles, onions in the same pan and fry them for 10 minutes.

5. Pour the sour cream into the pan, add the diced cucumbers, pepper, horseradish and salt. Simmer all together for 15 minutes.

6. Serve the ventricles with the sauce. Add chopped dill and garnish to the dish.

Chicken ventricles in sour cream, baked in pots

Ingredients:

900 g chicken ventricles;

Four onions;

Bank of sour cream;

Black pepper.

Cooking method:

1. Empty the chicken ventricles and rinse them.

2. Peel the bulbs and cut them into wedges.

3. Twist the chicken ventricles and onions in a meat grinder. Pepper and salt the mixture.

4. Add sour cream to the minced meat from the ventricles, mix and put the resulting mass in pots.

5. Put the pots in the oven and bake the dish at 200 degrees for one hour.

6. In the pots, if desired, add dried fruits, for example, prunes.

7. Serve hot with toasted bread slices and vegetables.

Chicken stomachs in sour cream, stewed in chicken broth

Ingredients:

750 g chicken ventricles;

A glass of sour cream;

Two bows;

Allspice;

A spoonful of tomato sauce;

Black pepper;

Two glasses of chicken broth;

Vegetable oil;

Laurel leaf;

Carrot.

Cooking method:

1. Clean chicken stomachs from excess and rinse. Then fill them with water, salt and cook over medium heat along with a laurel leaf for 50 minutes.

2. Peel the onion and cut into large half rings.

3. Peel and grate the carrots as well.

4. Preheat a skillet and pour in the vegetable oil. Fry the carrots and onions in this oil until lightly transparent.

5. Rinse the finished chicken stomachs again and cut into thirds.

6. Add the chopped ventricles to the pan to the vegetables, pour over the broth and simmer for a quarter of an hour under a closed lid.

7. After this time, add sour cream and tomato sauce, keep stewing.

8. After another 15-20 minutes, the chicken stomachs will be ready. Add peppers and salt there. Stir and serve.

9.Will be combined with such a dish buckwheat or barley.

Chicken ventricles in sour cream and cheese

Ingredients:

1.1 kg of chicken stomachs;

0.5 l of kefir;

160 g of cheese;

Butter;

A spoonful of hops-suneli;

Green onions;

Onion;

Carrot.

Cooking method:

1. Place the cleaned and rinsed ventricles in a saucepan, add water and set to simmer for one hour.

2. Cut the ventricles and place them in a container.

3. Peel the onion together with the carrots. Cut the first into half rings or rings, and grate the carrots through a grater.

4. Add vegetables to the container to the ventricles. Pour salt, pepper, hops-suneli there and fill everything with sour cream along with kefir. Mix everything and leave to marinate for one hour.

5. Take a baking dish, put the chicken ventricles with the marinade there, sprinkle everything with grated cheese and pour with melted butter.

6. Cook in an oven preheated to 200 degrees for about 25 minutes.

7. Before serving, sprinkle with chopped parsley and garnish with mashed potatoes.

8. Prepare this dish in pots if desired.

Korean chicken ventricles in sour cream

Ingredients:

530 g chicken ventricles;

Three heads of onions;

Ground red pepper;

A spoonful of soy sauce;

Five tablespoons of sour cream;

Chopped cilantro spoon;

Three tablespoons of sunflower oil;

Five cloves of garlic;

Chicken broth cube.

Cooking method:

1. Remove the inner film from the ventricles, rinse them under running water and set to cook for 55 minutes.

2. Cut the finished ventricles into strips.

3. Peel and chop the onion. Rescue him in a heated sunflower oil... Add the ventricles to the same pan.

4. Pour chicken cube broth over the offal and simmer for 10 minutes.

5. Then add to the pan soy sauce, finely chopped garlic, red pepper and stir. Simmer the ingredients for five minutes.

6. Sprinkle with chopped cilantro before serving.

7. Serve boiled asparagus as a side dish. Korean-style ventricles are also paired with noodles.

Chicken stomachs in sour cream - tricks and tips

When boiling the ventricles in the broth, add additives to enhance the taste (bay leaves, herbs, peppercorns).

The dish turns out to be much tastier from fresh ventricles.

To make chicken stomachs juicy sour cream, it is better to use fatty one.

Add mustard or thyme to the sour cream sauce, if desired.

For spicy taste add red pepper or garlic to the stewed ventricles.

Don't overcook chicken ventricles, they can get dry.

Chicken stomachs cooked in pots of potatoes are worth cooking. If only because it is tasty and simple. Believe me, I experienced sincere surprise when from an ugly wrinkled and coarse offal turned out to be an unimaginably tasty and tender dish... And, of course, nourishing. And due to the rich bouquet of spices, it turned out aromatic and piquant. Remembering this recipe for chicken stomachs with onions and potatoes is very easy. And to repeat in your kitchen is even easier. Let's cook!

Tender chicken stomachs in pots with potatoes are prepared from the following products:

Recipe for chicken stomachs with aromatic potatoes (with step by step photos):

I came across not very "successful" ventricles. Therefore, I spent 15 minutes with them, no less. But I hope you have better luck. Wash your navels well. Trim the fat and remove the yellow hard film (if present). Fill with water. Add spices - bay leaf and allspice. Add a whole peeled small onion. There is no need to salt yet. Place over medium-high heat. Bring to a boil and lower the cooking temperature. Let the stomachs spend 20-30 minutes in slightly bubbling water. By the way, for lovers of spicy and savory, I recommend trying it according to my recipe.
Until then alone main ingredient the dishes are being cooked, do the second. Peel the potatoes. Wash and slice. I wanted to shape it into a straw. But neat little cubes and cubes will do just fine.
Place the potato strips (cubes, sticks, circles) over the hot oil. Add salt, paprika, black and red hot peppers, oregano and dried garlic. Fry on all sides over high heat.
Throw the semi-finished offal in a colander. Do not pour the broth, but strain through cheesecloth and set aside. It is in it that chicken stomachs in pots with potatoes will languish in the oven. Cool the navels slightly and cut into thin slices.
Divide the stomachs and potatoes into the pots. After adding a little salt, pour the broth so that it covers them. Cover with lids, shifting them slightly to one side. So that the hot air comes out unhindered, and the broth does not spill over the oven. You can cook such a dish in one large form, covering it with foil, if there is no lid. Cook in an oven preheated to 180-200 degrees for 40 minutes. It is possible and longer (about an hour).
Has the specified time passed? Rather, take the pots of ventricles and potatoes out of the oven and serve, serve, serve!

Cook deliciously and eat with gusto!

Chicken stomachs with potatoes in pots require additional preparation of the ventricles, but it is thanks to this that they will turn out to be very tender, aromatic and appetizing. Such a delicacy will appeal to your taste and will become one of your favorite recipes. There is nothing difficult in the preparation of chicken ventricles, it does not require extra effort or additional troubles, the usual heat treatment. Since organ meats are tougher than meat, such measures are standard for them. Cleansed stomachs will save time.

Cooking time:

1 hour 30 minutes, it will take 30 minutes to prepare all the ingredients and additional heat treatment stomachs on the stove, and 1 hour for cooking in the oven.

Servings:

Preparing: in the oven

Ingredients:

• Chicken stomachs (peeled) - 0.5 kg
• Potatoes - 3 pieces large
• Carrots - 3 pieces of medium size
• Onions - 2 pieces of medium size
• Spices (bay leaf, black allspice peas, oregano, Provencal herbs, basil and any favorite) - to taste
• Garlic - 3 or 4 cloves (to taste)
• Salt to taste

Chicken stomachs with potatoes in pots recipe step by step with a photo

First you need to take the chicken ventricles and rinse them thoroughly under running water, checking them for the presence of peel residues. When all the ventricles are clean, all unwanted parts have been removed, you can start cooking them. We put the chicken stomachs in a saucepan with water, in the same saucepan we add peeled carrots, a peeled onion head, a couple of cloves of garlic, also pre-peeled, peppercorns, salt and other spices and seasonings that will make our broth more aromatic, spicy, saturated. We put the saucepan on the fire and cook for 30 minutes, checking for the presence of foam, in case of which it is necessary to remove it. While the ventricles are preparing, you can polish the potatoes, onion and carrots, which will go directly to the pots, cut them into pieces of a suitable size, so that later you just have to spread it out and that's it.

When the ventricles are cooked for 30 minutes, you need to strain the broth into a bowl. We put the broth to the side, it will come in handy later, when we fill the pots. We check the ventricles for the presence of veins, if found, they can be removed and cut the stomachs into small pieces. This will cook them faster and will look more flavorful. We don't need boiled onions, carrots and garlic, they were needed to create rich broth... If you wish, you can also scatter them in the pots.

We take out the pots and arrange them so that it is convenient to lay out all the previously prepared ingredients, dividing them equally into all 6 available pieces. First, lay out the potatoes, cut into small cubes 1.5 by 1.5 cm. You can cut it in any convenient way.

The next layer is to lay out the carrots, chopped as convenient. Chicken ventricles will be on top of the carrots.

Now you can lay out onions, cut into rings or half rings, or even cubes. If you wish, you can add Bulgarian pepper or pumpkin, no one limits your imagination, does not cancel experiments, and the ventricles allow you to realize all this, since they go well with many products. When all the ingredients are laid out in the pots, take our fragrant broth and pour it equally, so that it slightly covers the contents of the pot. If the spices were not previously added to the broth, then you can add them now.