INSTRUCTIONS AND PROPHECIES OF THE Blessed MOTHER ALIPIA GOLOSEEVSKY, Kyiv...
Among the many products, there are relatively inexpensive and with many useful properties chicken stomachs, in a different way they are called navels in the common people.
From them it turns out great amount delicious meals.
Pretreatment of stomachs
If the purchased stomachs are in uncut form, then it is necessary to cut them on one side, clean them from sand and pebbles and rinse in water. Further, fat is removed from the outside, and a yellowish dense film is removed from the inside. In some stomachs, it exfoliates well and is removed, while in others it has to be cut off with a knife.
Chicken navels are healthy and inexpensive by-products. In 100 grams of prepared stomachs, there are 21 grams of proteins, 6.4 grams of fat, 0.6 grams of carbohydrates, and at the same time only 130 kilocalories.
Because of this, stomachs have dietary properties. They contain a lot of folic acid.
Chicken navels also contain iron, sodium, zinc, selenium, vitamins E and group B. They improve heart function, gastric tract, help cleanse the esophagus and increase appetite.
Their use in nutrition has a beneficial effect on strengthening hair, and also improves skin condition. The most famous dish with chicken giblets is stewed stomachs.
What else can be prepared from chicken stomachs?
It turns out that many more dishes are cooked with navels:
You can even add offal to minced meat.
How much to cook?
Chicken navels consist of four layers of compacted muscle tissue. Therefore, before preparing some dishes, for example, salads, soups, they must be cooked.
Cooking time depends on the age of the chicken navels. Young stomachs need to be boiled for about one hour, old ones can be boiled for two hours.
Ten minutes before the end of cooking, they need to be salted. Even cooked stomachs will not be soft like any meat. When chewing, a specific crunch is felt.
We offer for viewing a video clip in which they talk about how and how much to cook chicken offal:
Braised chicken stomachs
| Ingredients | Quantity |
|---|---|
| navels - | 1 kg |
| onion head - | 3 pieces |
| 2 pieces | |
| Vegetable oil - | 100 g |
| Celery root - | 50 g |
| 100 g | |
| Seasoning for chicken - | 20 g |
| Water - | one glass |
| Salt - | taste |
| Lavrushka - | 3 sheets |
| Time for preparing: 140 minutes | Calories per 100 grams: 131 kcal |
Chop the onion and fry in oil in a frying pan until yellowish.
Add peeled and cut navels.
Then we put grated carrots and celery to the giblets, pour out the water.
Close the pan and simmer for two hours. If water evaporates, then it must be added.
10 minutes before the end, salt, put lavrushka, chicken seasoning and sour cream.
You can stew navels with the addition of a variety of products: with mushrooms, potatoes, sweet peppers, cabbage, cheese, in sour cream, mayonnaise, in various sauces.
Chicken offal with vegetables
To prepare this dish, take the necessary products:
- Chicken navels - 1 kg;
- Carrots - 1 piece;
- Onion head - 1 piece;
- Zucchini - 2 pieces;
- Broccoli cabbage - 200 grams;
- Seasoning for chicken - 25 g;
- Garlic - 2 cloves;
- Vegetable oil - 100 grams;
- Water - three glasses;
- Salt;
- Ground pepper - 15 g.
Peeled chicken stomachs cut, put in a pan and fry in 75 grams of oil until crusty. In another pan, fry zucchini in 25 grams of oil until yellowish, and turn off the heat.
If they are young, then simply cut them into thin semicircles. If the zucchini is ripe, then, first, the peel is cut off from them, the seeds are removed, and cut into half rings.
Boil two cups of water in a saucepan, season with salt. Divide broccoli into separate branches, place in boiling water and cook for 15 minutes.
Then drain the water and put them in a colander. Under the pan with stomachs, reduce the heat to medium, pour in one glass of water, salt, close and simmer for one hour.
After the time has elapsed, add grated carrots, chopped onions, zucchini, chicken seasoning, squeezed garlic, black pepper to them, and simmer for 15 minutes. After the end of time, turn off the heat, combine with broccoli and mix.
Try the recipe for offal with potatoes, which is described in the video below. Well, very tasty, you can even say that it is best dish with chicken stomachs!
Offal with onions in a pan
To prepare the stomachs according to this recipe, you will need products:
- Chicken offal - 1 kg;
- Onion head - 3 pieces;
- Vegetable oil - 100 g;
- Seasoning for chicken - 1 teaspoon;
- Bay leaf - 2 pieces;
- Water - 1 liter;
- Dried chopped dill - 1 teaspoon;
- Salt - to taste.
Cut the cleaned stomachs, place in a saucepan, add 500 milliliters of water, close and cook for two hours over low heat. In case of evaporation of water, it must be added.
Pour 100 g of oil into a frying pan, put chopped onion and fry it until yellowish.
Put the boiled navels in a pan with onions. Add chicken seasoning Bay leaf, dill, salt and fry for 15 minutes.
This dish can be consumed both on its own and with a variety of side dishes: with potatoes, rice, stewed cabbage, buckwheat and barley porridge, horns, with spaghetti.
It turns out very tasty!
Cooking in sour cream in a slow cooker
For this dish, you need to prepare the following products:
- Chicken stomachs - 0.5 kg;
- Sour cream - 250 grams;
- Onion head - one piece;
- Water - 200 milliliters;
- Lettuce and parsley - two sprigs each;
- Seasoning for chicken - 25 grams;
- Salt - to taste.
Prepared stomachs cut into plates and put in a slow cooker. Put peeled chopped onion on top, then salt, add seasoning for chicken, pour in sour cream and water.
Mix everything, close the lid. In the multicooker, turn on the "Extinguishing" program, and set the timer for an hour and a half. Laying the stewed stomachs on plates, decorate the dish with salad and parsley.
Nutritious Soup
To prepare soup with chicken giblets, you need to prepare the following products:
Peeled chicken navels cut in half, put in a saucepan with boiling water and cook until tender. In a frying pan in olive oil, fry the chopped onion until yellowish and grated carrots.
Put the boiled stomachs in a colander. Put peeled and chopped potatoes, washed millet, salt in a saucepan, add water and cook until the potatoes are ready for half an hour.
In this pan, put the stomachs from the colander, from the pan - onions with carrots, add seasoning for soup, herbs, bay leaf, salt (if required), cover and cook over low heat for 10 minutes.
Put out the fire and let the soup brew for fifteen minutes.
So many good salads!
For cooking light salad you need to prepare the following products and components:
- Offal chicken - 500 g;
- Peppercorns - 1 teaspoon;
- Onion head - 2 pieces;
- Carrots - 1 piece;
- Soy sauce - 50 grams;
- Vinegar (6%) - 100 grams;
- Vegetable oil - 5 tablespoons;
- Coriander (ground) - 1 teaspoon;
- Red pepper (ground) - 1 teaspoon;
- Salt (to taste).
Prepared stomachs, together with lavrushka and peppercorns, cook in a saucepan with water until cooked for one to two hours, so that they are soft.
Peel the onion, cut into half rings and pour vinegar in a bowl for 20 minutes.
After that, drain and leave it in a bowl or put it in a colander. Peel the carrots and rub them in Korean style with straws.
Boiled stomachs cut into thin plates and put together with onions and carrots in a deep cup, pour all this with soy sauce.
Put salt, red pepper and ground coriander in a pile on top.
Heat vegetable oil in a frying pan and pour into a pile of three seasonings. Then mix all the components of the salad well, cover with a lid and place in the refrigerator for ten hours.
With the preparation of salads, you can experiment a lot. For example, add 100 grams of grated hard cheese - you get another type of salad.
If you add 150 grams of chopped walnuts, you will also get a kind of salad. If you add 100 grams of boiled and chopped mushrooms, then there will be another delicious salad.
By adding three boiled chopped eggs, we get a completely different taste of the salad. Replace vegetable oil with mayonnaise and get a piquant taste.
Salad can be prepared by laying all the products in layers:
- A layer of shabby potatoes, pre-cooked in salted water, is laid down at the bottom of a deep salad bowl - 2 pieces;
- Next, a layer of boiled in salt water and chopped chicken stomachs is placed - 500 grams;
- Top with a layer of two onions (cut into half rings), pre-soaked in 100 grams of 6% vinegar;
- The next layer of shabby boiled carrots - 1 piece;
- Close with a thin layer of mayonnaise - 3 tablespoons;
- Place 1 crushed ring of canned pineapple on top;
- Insert the chips around the edge of the bowl.
It is advisable to put all salads in the refrigerator for several hours after preparation. Most of the components are then soaked in sauce, oil or mayonnaise and become softer.
You can cook not only navels, but also the liver. Get ideas!
What delicious chicken legs turn out in a slow cooker! Charm! Be sure and you will definitely come back again and again for recipes.
You can learn how to make soup with dumplings in And the issue with lunches is solved!
Summing up
In order for chicken stomachs to become softer after boiling or stewing, they should be tapped with a hammer on a cutting board before cooking.
In unsalted water, when cooking, any food is better boiled, including chicken stomachs. Therefore, salt should be added 10 minutes before they are ready.
Quite a long cooking of chicken stomachs pays off with tasty and healthy dietary food.
Now we offer a little rest, watch our next video and cook Filipino chicken navels.
Intrigued?
Yes, these are barbecues, amazingly simple!
If you think that chicken ventricles are only suitable for feeding your beloved cat, then you are deeply mistaken. AT Soviet time chicken ventricles were quite common in various dishes on the tables of housewives, but now this product is undeservedly forgotten. We propose to restore justice by returning this valuable component to the diet of all those who take care of themselves, and at the same time love to pamper their family with delicious and, of course, healthy dishes.
Chicken ventricles are an extremely useful offal (like other types of offal). Unlike other parts of the bird carcass, the ventricles boast the highest content of complete protein and the complete absence of fat, as well as an impressive set of vitamins, including rare A, D, K and E, and minerals.
This is a great product for diet table, as well as fitness nutrition fans concerned about getting enough pure protein. According to this indicator, the ventricles can only be compared with chicken breast. Unlike breast, the ventricles have a fairly bright taste, while they perfectly decorate various dishes.
How much to cook
Usually cooking chicken stomachs lasts from 15 to 40 minutes. It depends on the age of the bird from which they are derived. Young chicken ventricles acquire a delicate velvety texture in 15-20 minutes. But older ones will have to cook longer. You can optimally determine the degree of readiness by taking out one of the broth and cutting it. If the degree of softness suits you, you can safely stop.
We cook chicken stomachs correctly
Cooking chicken ventricles is a simple process, but consisting of several stages:
- Preliminary preparation. Before you start cooking, prepare the ventricles. To do this, they must be thoroughly rinsed in order to simply remove all mechanical impurities.
- Cleanup. Remove from the washed ventricles all the remnants of fat and films that could remain during the cutting of the carcass. This is how you ensure perfect clear broth, as well as optimal taste qualities ready meal.
- Prepare the ingredients that you will add when cooking the broth. It can be root vegetables, spices, dried herbs.
- Unlike meat, chicken stomachs are boiled by placing them exclusively in cold water. Thanks to this, you get a delicate texture of the finished product, so feel free to put the prepared ventricles in a saucepan, pour water, put on fire.
- After boiling water, add spices, while reducing the degree of heat. To improve and enrich the taste of the product, experts advise adding peeled carrots, onions, celery root or parsley to it after boiling water. You can adjust the set of root crops to your liking. Black peppercorns, allspice and bay leaf are also great for improving the taste of the broth, as well as the ventricles themselves.
- You need to remove the foam during the cooking process in the same way as when you cook regular broth.
- Remove the finished ventricles from the broth with a slotted spoon, let the remaining liquid drain, and then cool slightly. After that, they can already be eaten. But it can also be used for later cooking.
Useful cooking secrets
- In order for the ventricles to please you with their taste, make sure that there are no traces of bile left on the latter. This happens quite often when cutting a carcass. The remaining bile can give bitterness to the dish, which is very undesirable, as its taste will be spoiled. When washing the product, make sure that the entire surface is clean, cut off with a knife what cannot be washed off.
- The degree of freshness significantly affects the taste of the ventricles. When choosing them in the store, try to take those that have light color, without yellowness and dullness.
- The older the chicken, the more rigid its stomach becomes. Ideal if you come across chicken ventricles (they are tender and soft). If you come across a more "adult" product, increase the cooking time.
- You need to salt the stomachs only at the very end. Otherwise, they will be dry and hard.
What to cook with stomachs?
Speaking about the use of stomachs in cooking, adherents of classical cuisine will immediately say about the notorious "soup with giblets". And they will be absolutely right! This is a great dish, light and nutritious. By the way, this soup is recommended for people with a mild cold to speed up recovery, because high content protein in it well stimulates the body's immune activity. This, of course, is not the only thing that can be prepared from the stomachs.
There are many dishes that can be prepared from chicken stomachs, although simply boiled they can be an independent dish. In this case, try adding boiled potatoes. If you are a follower of the fitness menu, then instead of potatoes, take boiled green pea, green beans or broccoli. Green vegetables will make the dish more dietary and light, and with a minimum amount of calories.
The ventricles go well with all stewed vegetables. The stew made from them will open up new flavor horizons for your household.
The ventricles look great in the form of a cocotte or, as we say, julienne. The dish is simple, but quite interesting, while looking decent even on the festive table. To cook cocotte ventricles, boil them, then cut into small slices and fry in a pan with onions. After that, salt, add black pepper, spices to taste and cream or sour cream. Spread the finished mass into molds, sprinkle with grated hard cheese and put in the oven. It is important that the temperature in it is maximum (200-220´С), and the baking time is no more than 8-10 minutes. So you get a beautiful crust and a tender juicy mass inside.
With stomachs, you can perfectly cook pilaf, cabbage rolls and mass different salads, replacing traditional meat or sausage in them.
Happy gastronomic discoveries!
Rating: (22 Votes)One of the most delicious and inexpensive offal is chicken stomachs, very useful product how to cook them deliciously today we will analyze.
Dishes from the stomachs, in other words, the navels, are varied. We stew them in sour cream, cook them in the oven, in a slow cooker, cook soups, even kebabs turn out great.
How to cook navels tasty and easy, preparation
In the store, they are often sold already cut and packaged in substrates. But, you still need to wash them, remove the remnants of a coarse skin and cut into pieces.
There are uncleaned stomachs on sale, these need to be cut on one side to open the navel halfway. You need to do this over some kind of dishes, because inside is everything that the chicken pecked, grain, pebbles, grass. All this must be cleaned with a knife, then pry off the rough skin and remove it, then rinse well.
Chicken ventricles are muscle fibers that are somewhat coarser than the rest of the meat. To make a delicious dish out of them, you need to spend an hour boiling. If the navels are from older chickens or cocks, then it will take all two hours to cook.
As a child, my grandmother showed me how to cook chicken stomachs correctly so that they are softer, they need to be salted only at the very end of cooking, for ten minutes.
The ventricles are very useful, they contain iron, many vitamins, including vitamin E, there is even selenium. In dishes, they are often combined with chicken hearts and cookies.
Delicious chicken navels fried with onions in a pan
The recipe is very simple, but when cooking, you can use a lot of spices, sauces, and when serving a variety of side dishes.
We will take:
- Kilo chilled chicken navels
- Three small onion heads
- Half a glass of sunflower oil
- Liter of raw water
- Turmeric
- Dried greens
- Two laurels
- Ground black pepper
Cooking process:
We clean the ventricles, cut off the fat and film, rinse and pour water in a saucepan, set to boil. After boiling, set the fire to a minimum and cook under the lid for two hours. Salt ten minutes before the end.
We cut the onion with a thin feather, boiled navels into cubes. We heat the oil in a pan so as not to overheat, first fry the onion, then lay out the pieces of the stomachs, immediately add all the spices and fry on average temperature Fifteen minutes.
Bechamel sauce and mashed potatoes can be served with ready-made navels, it is also very tasty to give buckwheat with spicy tomato sauce as a side dish.
Recipe for chicken gizzards with sour cream
Navels cooked in sour cream are softer and juicier. There are a lot of recipe options, this one can be called a classic.
We will take:
- Half a kilo of navels, can be frozen
- One hundred grams of sour cream
- Small onion bulb
- 1/2 cup chicken broth (can be substituted with water)
- Three tablespoons of sunflower oil
- Salt, pepper, seasonings
Cooking process:
Peel and rinse the navels, add water and boil for an hour. Let the water drain completely and cut into cubes.
Chop the onion thinner, fry together with the navels. Then pour the broth, salt, season and add sour cream, in this form, simmer for fifteen minutes under the lid. Can be served with boiled rice and vegetables.
Chicken navels with vegetables in the oven
My favorite recipe because it's quick and delicious. There is no need to boil offal, and I also mix stomachs with chicken hearts, it turns out a very healthy and tasty, satisfying dish.
We will take:
- Half a kilo of chicken navels
- Half a kilo of chicken hearts
- six large potatoes
- one carrot
- Bulb of medium size
- Three cloves of garlic
- table salt
- Freshly ground pepper
- Turmeric
- Provencal herbs
- fresh thyme leaves
- Half a glass of cream
Cooking process:
We clean and wash the navels, cut into four parts. We clean the hearts from the film and ichor, cut each in half.
We cut the potatoes into medium-sized cubes or sticks, carrots into beautiful patches. Onion cut into half rings. We press the garlic with a knife or cut into strips.
We spread vegetables and offal, flavor with spices, salt, mix and pour cream. Top the baking sheet tightly with foil and send for forty minutes in the oven. Then remove the foil and let it bake for another ten minutes.
A simple recipe for cooking chicken stomachs in a slow cooker
In a slow cooker, as you know, everything is much easier and faster to cook. In addition, the aromas of spices remain inside and the dish turns out to be much more appetizing.
We will take:
- Eight hundred grams of navels
- One small carrot
- Medium sized bulb
- Glass of water
- Salt, white pepper, chicken seasoning
Cooking process:
We prepare and cut the stomachs into pieces, chop the onion into a thin feather, just three carrots. We put everything at once in a multicooker bowl and add spices. Under the lid in the quenching mode, cook for forty minutes. Delicious served with buckwheat or mashed potatoes.
Soup with chicken giblets
We mix stomachs, liver and hearts in one saucepan, add fresh herbs and get an excellent soup, and very budgetary.
We will take:
- Two hundred grams of chicken navels
- Two hundred grams of hearts
- Two hundred grams of chicken liver
- Three liters of water
- Three medium potatoes
- medium-sized bulb
- Carrot
- Little Lavrushka
- Half a glass of vermicelli
- Large spoonful of sunflower oil
- regular salt
- condiments
- fresh greens
- Khmeli-suneli
Cooking process:
Rinse the giblets and prepare for cooking. Pour cold water and boil for forty minutes. While cooking, cut the onion with carrots into cubes and sauté in oil.
We cut the potatoes into small cubes and throw them into the broth, after ten minutes we add the frying and spices, we fall asleep the vermicelli. At the very end, add chopped greens, let it boil and immediately turn off the soup. If desired, greens can be sprinkled directly on the plates.
Chicken gizzards with champignons
The recipe is simple but amazingly delicious. Mushrooms can be replaced with forest mushrooms, even frozen ones, but the taste will change a little. Very tasty with porcini mushrooms.
We will take:
- Eight hundred grams of chicken navels
- Three hundred grams of champignons
- Half a liter of sour cream
- Two large spoons of butter, melted
- Two medium onions
- Dried herbs, salt and pepper
Cooking process:
Peel the stomachs, rinse and cut into three parts, chop the onion into quarters, mushrooms with plastics. Fry the stomachs with onions, add a little water, lower the temperature and simmer for an hour under the lid. After adding mushrooms, spices, sour cream, stew for another twenty minutes.
Roast in pots of chicken stomachs
A real holiday recipe, although all products are very simple. For the sake of such a taste, it’s not too lazy to tinker, try it.
We take:
- Kilo of chicken navels
- Kilo of potatoes
- Kilo of fresh champignons
- Two medium carrots
- Two large bulbs
- Two glasses of raw water
- A glass of 20% cream
- Two laurels
- Fresh herbs of your choice
- Peppercorns, regular salt, roast herb mix
Cooking process:
We wash the ventricles and let the water drain, cut into four parts, cut the onion into half rings, fry everything together in a pan, then reduce the temperature and simmer under the lid for half an hour.
Separately, fry the champignons sliced \u200b\u200bwith plastics. We cut the potatoes like for soup, just three carrots.
Soak the pots in advance for half an hour in cold water. We lay out the ventricles with onions at the bottom, after that, mushrooms and carrots, potatoes on top, salt each one and spread the spices, pour it with cream and send it to the oven for half an hour.
Chicken navels with cheese sauce
We take:
- Kilo chicken stomachs
- A glass of sour cream
- large onion
- One hundred grams of hard cheese, any
- Two and a half liters of water
- Two large spoons of sunflower oil
- Regular salt, pepper, turmeric, paprika
Cooking process:
We clean the stomachs, wash and cut into three pieces each. Cook in a saucepan for an hour and a half. We cut the onion into cubes, put it together with the boiled navels in a heated pan, fry. Add all the spices and half a glass of broth, after boiling the stomachs. Then add sour cream and simmer over low heat for 10 minutes. After adding the grated cheese, mix, wait until it melts and turn off the stove.
Korean chicken navels
We will take:
- Half a kilo of belly buttons
- large carrot
- Seasoning for funchose
- small onion
- Half cup soy sauce
- Olive oil
- Large spoonful of sesame seeds
Cooking process:
Prepare the ventricles and boil for an hour, cut into cubes. Grate the carrots on a Korean grater, chop the onion into cubes.
Marinate the vegetables with funchose seasoning for twenty minutes. Then fry in a pan along with the navels for ten minutes, at the end add soy sauce. The dish can be served cold, like a salad.
Chicken navel cutlets with pumpkin
You heard right, I add pumpkin to minced meat. This is instead of bread or potatoes. Try it, it's really delicious. Cutlets, by the way, turn out to be of a delicate texture, I put them in a pan like pancakes, with a spoon.
We take:
- Half a kilo of chicken stomachs
- Two hundred grams of pumpkin pulp
- One raw egg
- medium-sized bulb
- ground pepper
- two cloves of garlic
- Vegetable oil
Cooking process:
The navels need to be cleaned of the film and washed, the fat, if desired, can be left. We twist them in a combine and put the minced meat in a bowl. We also grind the pumpkin, mix, add the egg and all the spices. It is also better to twist the onion and garlic so that they are not felt. But you can chop and sauté the onion, then add it to the minced meat.
We heat the oil and fry the cutlets over medium heat for seven minutes on each side. You can cook for them tomato sauce and serve with any side dish.
Chicken navels baked in the oven in kefir sauce
We will take:
- Kilo of chicken navels
- Liter of kefir 2.5%
- One medium carrot
- medium-sized bulb
- One hundred grams of hard cheese
- Large spoonful of sunflower oil
- Red and black pepper
- Turmeric
- Khmeli-suneli
Cooking process:
We wash the navels, cut into pieces. Three carrots, chopped onions with a knife, fry everything in a well-heated pan and put it in a mold.
We stir the spices in kefir, pour the sauce into a mold, sprinkle with grated cheese on top and bake for forty minutes.
Chicken gizzard salad
Here is the last answer to the question of what else delicious can be cooked from chicken stomachs. A simple and delicious salad.
We take:
- Half a kilo of belly buttons
- Two small cucumbers
- medium carrot
- medium-sized onion
- One hundred grams of any hard cheese
- Half a glass of walnut kernels
- two cloves of garlic
- Lavrushka
- Mayonnaise
- Greens
- Salt pepper
Cooking process:
Boil the cleaned and washed ventricles for an hour and a half along with a whole onion, lavrushka and carrots, cut into cubes. We also cut cheese and cucumbers. Chop the garlic with a sharp knife.
Mix everything in a bowl, add mayonnaise, sprinkle with herbs and season. Stir again, let it brew a little.
If you love offal, be sure to check out this collection. After all, chicken ventricles are very tasty. The main thing is to be able to cook them correctly.
Choose a recipe.
A very budgetary product that will help to feed the whole family tasty and satisfying.
1. Chicken ventricles in a quick way
Products:
Chicken stomachs - 500 gr.
Onion - 2 pcs.
Soda - 1/2 teaspoon
Spices to taste, salt.
How to cook chicken stomachs in a quick way:
Rinse and dry the navels. Finely chop the onion, put it in a cauldron with heated oil, fry until browned. Add the stomachs to the onion, fry until the juice is released, add soda (soda is added when cooking sinewy, dry meat, stomachs, offal to speed up the cooking process, while the meat turns out tender, juicy) - the sauce will foam when the foam comes off, add spices, salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and pouring boiling water so that it constantly covers the ventricles.
Cook the dish until the ventricles are soft. For many, chicken stomachs taste like mushrooms, if you combine them with mushrooms, then this feature of perception, if any, will increase even more, and it will turn out even tastier.
2. Stewed with mushrooms and potatoes chicken ventricles
Products:
Chicken gizzards - 600 gr
Potato - 400 gr.
Mushrooms - 300 gr.
Sour cream - 50 gr.
Egg - 1 pc.
Bay leaf, salt, pepper
How to cook chicken ventricles stewed with mushrooms and potatoes:
Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 parts, pour water, put the laurel and boil for 2 hours until soft.
Add mushrooms to the prepared stomachs, salt, bring to a boil, reduce the heat and boil for 15 minutes, put the potatoes and cook until tender. Mix sour cream with an egg, pour the mixture into a saucepan, mix, remove it from the stove.
3. Chicken ventricles stewed in sour cream
Products:
Chicken stomachs - 1 kg.
Onion - 2 pcs.
Butter - 50 gr.
Carrots - 2 pcs.
Mayonnaise and sour cream - 4 tbsp. spoons
Vegetable oil - 3 tbsp. spoons
Black pepper, herbs, salt.
How to cook chicken ventricles stewed in sour cream:
Boil the stomachs until soft, let cool and chop.
Grate the carrots, chop the onion, fry the vegetables in oil until half cooked.
Add stomachs to vegetables, stew for 5 minutes, pour in sour cream, put mayonnaise, pepper and salt, season with butter, then simmer for another 5 minutes, add chopped herbs, mix, remove from the stove.
4.Chicken ventricles in original sour cream sauce
Products:
Chicken stomachs - 500 gr.
Onion - 2 pcs.
Sour cream - 150 gr.
Pickled cucumbers - 2 pcs.
Carrot - 1 pc.
Garlic - 1 clove
Fresh ginger root - 0.5 cm.
Horseradish - 2 tbsp. spoons
Black pepper
Vegetable oil - 3 tbsp. spoons
How to cook chicken ventricles in the original sour cream sauce:
Boil the stomachs in salted water for 40 minutes, let cool, finely chop. Peel and cut the carrots and onions into small cubes.
Heat vegetable oil in a frying pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring occasionally.
Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer over medium heat for another 10 minutes.
5. Pilaf with chicken ventricles
Products:
Chicken stomachs - 500 gr.
Onion - 1 pc.
Garlic - 2 cloves
Long grain rice - 1.5 cups
Tomato, bell pepper, eggplant - 1 pc.
Vegetable oil - 3 tbsp. spoons
Black pepper, oil, salt
How to cook pilaf with chicken ventricles:
FROM large quantity water, boil the stomachs, salt the broth to taste, remove them from the broth and cut.
Grind garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, Bell pepper, fry for 3 minutes, put not coarsely chopped tomato, ventricles, pepper and salt, pour in the broth left from the stomachs, add the washed rice, cover and cook the dish for 3 minutes over high heat, then 7 minutes on medium, then on minimum until cooked rice.
If necessary, add broth.
6. Chicken ventricles in beer
Option 1
Products:
Chicken stomachs - 1 kg.
Onion - 2 pcs.
Vegetable oil - 3 tbsp. spoons
Light beer - 0.5 liters
Butter - 60 gr.
Mayonnaise - 2 tbsp. spoons
Black pepper and spices, salt
We clean a kilogram of chicken ventricles, wash, cut in half. Pour odorless vegetable oil into a frying pan, ventricles there, fry.
10-15 minutes pass, we take 0.5 bottle of light beer. Simmer for 30-40 minutes on a slow fire.
Let's add a lot onion, cut into half rings, the remains of beer, 60 grams of butter, 2 tbsp. tablespoons of fat 67% mayonnaise, ground black pepper, a little saffron or curry, your favorite spices, and forget for another half an hour.
Option 2
Products:
Chicken stomachs - 1 kg.
Onion - 2 pcs.
Vegetable oil - 3 tbsp. spoons
Light beer - 0.5 liters
Butter - 60 gr.
Flour - 1 tbsp. a spoon
Black pepper and spices, salt
How to cook chicken ventricles in beer:
First I fried the onion (I love the taste of fried onions), and then I added the stomachs.
And instead of mayonnaise, I put a little flour for the thickness of the sauce. It turned out great!
Beer in the finished dish is not felt, but the sauce gives a special, original taste.
7. Stewed ventricles with vegetables
Products:
Chicken stomachs - 1 kg.
Onion - 2 pcs.
Vegetable oil - 3 tbsp. spoons
Carrot - 1 pc.
Zucchini - 1 pc.
Sweet pepper - 1 pc.
Broccley - 200 gr.
Garlic - t clove
How to cook stewed ventricles with vegetables:
Thoroughly clean and rinse running water one kilogram of chicken ventricles. In a deep frying pan, heat the vegetable oil, add the ventricles, add a little salt and quickly fry over high heat until golden brown. Then add one glass of chicken broth or water and simmer the ventricles under the lid over medium heat for half an hour.
In the meantime, prepare the vegetables: cut one carrot into thin strips, cut the onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked for 5 minutes after boiling.
After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the zucchini and sweet pepper, mix thoroughly again, and simmer, stirring, for another 15 minutes.
Then add boiled broccoli and one chopped garlic clove, mix gently and simmer everything together over low heat under the lid for another 5-7 minutes until tender. Remove from heat and let steep for 10 minutes. Sprinkle with finely chopped herbs before serving.
Chicken gizzards- this is available product from which you can prepare delicious food on simple recipes. The recipe for cooking chicken stomachs should be in every housewife. After all, dishes from the stomachs are low in calories and affordable.
Even children who do not like dishes with offal are happy to eat chicken ventricles stewed in a pan with spices and vegetables. Also chicken stomach recipes women will like it, because the calorie content of the stomachs is relatively small.
So, let's figure out how to cook chicken stomachs deliciously and simply in sour cream classic recipe, and also consider a few more equally tasty and simple meals in a pan, in a slow cooker, oven and pots.
Stewed chicken stomachs in a pan in sour cream - a simple recipe
Chicken stomachs stewed in sour cream are delicious and tender. This recipe for chicken stomachs is very simple. The finished dish goes well with a side dish of mashed potatoes or buckwheat and is sure to please both adults and children.
To make the ventricles soft, they must first be boiled in lightly salted water with spices for at least an hour. Also, before cooking, it is necessary to remove the film, fat from chicken stomachs, thoroughly clean them from dirt and bile. 
- Russian kitchen
- Chicken gizzards
- Cooking time 20 min.
- 6 servings
- 1 200 g
Ingredients
- Chicken stomachs - 1 kg;
- Sour cream - 150 g;
- Carrots - 2 pcs;
- Butter - 30 g;
- Onion - 1 pc;
- Vegetable oil - for frying;
- Garlic - 1 clove;
- Salt, sugar - to taste;
- Pepper, bay leaf;
- Greens.
Cooking
- We carefully clean the chicken stomachs from the film, dirt, cut off body fat. We leave it in cold water for 30 minutes, after which we drain the water, fill it with new water and put it on fire. After boiling water, add allspice, bay leaf and a little salt. Cover with a lid and cook for at least an hour over low heat.
- We clean the carrots and three on a medium grater.
- We cut the onion into cubes, chop the garlic into small pieces (do not squeeze, but cut).
- Drain the water from the chicken stomachs and cut them into small pieces.
- On the vegetable oil fry the onion until golden color. Then add carrots and chopped garlic. Lightly fry.
- Add chopped ventricles to the pan with vegetables and simmer for about five minutes.
- Add sour cream (you can combine ½ sour cream and ½ mayonnaise, it will be even tastier), about 1/3 cup boiled water, ground pepper and salt. If the sour cream is too sour, you can add a little sugar to taste the dish.
- Add butter to the pan, which will make the sauce more tender in taste. Simmer for about 5 more minutes.
- We cut the greens (parsley, dill) and fall asleep in the pan. Simmer for a couple of minutes under the lid and remove from the stove.
Ready-made chicken stomachs in sour cream are an excellent and inexpensive dish for an everyday table. After cooking, they turn out to be quite soft and tasty and go well with any side dishes for meat.
Chicken gizzards stewed with mushrooms in sour cream
Dishes from chicken stomachs are nutritious, healthy and tasty. The main requirement for the preparation of the ventricles is a long heat treatment, i.e. pre-boiling and quenching. Thanks to this, the stomachs become softer and juicier. Vegetables, such as mushrooms, carrots and onions, will also help to shade their taste. 
- Recipe author: Lev
- Russian kitchen
- Meat dishes
- Chicken gizzards
- Total cooking time: 80 minutes.
- Preparation time: 60 minutes.
- Cooking time 20 min.
- 6 servings
- 1 200 g
Ingredients
- Chicken stomachs - 700 g;
- Fresh champignons - 400 g;
- Sour cream - 5 tbsp. spoons;
- Onion (large) - 1 pc;
- Carrots (large) - 1 pc;
- Vegetable oil;
- Garlic - 1 clove;
- Salt, sugar, ground pepper - to taste;
- Bay leaf, peppercorns;
- Butter - 30 g;
- Greens - to taste.
Cooking
- We clean the chicken stomachs, rinse and boil for about an hour in water with the addition of lavrushka and allspice.
- Peel the mushrooms and cut into small pieces.
- We fry the mushrooms in a pan so that moisture is gone from them, after which we remove them in a separate plate.
- We cut the onion into cubes, rub the carrots on a coarse grater. Chop the garlic with a knife into small pieces.
- We drain the water from the ventricles and cut them into small pieces.
- Fry the onion in a frying pan, then add the carrots, garlic and fry a little more.
- Pour boiled chicken stomachs into the pan, add sour cream and a little boiled water so that the sauce becomes more liquid and does not burn. Add salt, pepper to taste, and sugar if needed. You can also use chicken spices.
- Simmer the ventricles over low heat for about 5 minutes.
- Pour champignons, finely chopped greens into the pan and simmer under the lid for about 10 minutes.
The finished dish can be served on its own or with a side dish. Chicken gizzards stewed with mushrooms go well with boiled potatoes or pasta.
Stewed chicken stomachs in a slow cooker
The slow cooker has long simplified the lives of many housewives and made the process of cooking meat dishes even more comfortable and simple. This recipe for stewed chicken stomachs in a slow cooker with sour cream is designed for those who value their time and strive to cook delicious and healthy dishes. 
- Recipe author: Lev
- Russian kitchen
- Meat dishes
- Chicken gizzards
- Total cooking time: 80 minutes.
- Preparation time: 60 minutes.
- Cooking time 20 min.
- 4 servings
- 1000 g
Ingredients
- Chicken stomachs - 700 g;
- Sour cream - 4 tbsp. spoons;
- Onion - 1 pc;
- Carrots - 1 pc;
- Tomato paste - 1 tbsp. a spoon;
- Salt, sugar - to taste;
- Bay leaf, allspice;
- Butter - 25 g.
Cooking
- We heat the slow cooker in the frying mode and add a little vegetable oil.
- We clean the stomachs from the film and dirt, rinse and put on the bottom of the multicooker bowl.
- Cut the onion into cubes and add to the stomachs.
- Three carrots on a coarse grater or cut into cubes and send to a slow cooker.
- We transfer the slow cooker to the stewing mode, add sour cream, tomato paste, butter and a little boiled water.
- Salt, add pepper, bay leaf, a little sugar (sugar removes excess acid from tomato paste and sour cream). Simmer for an hour with the lid closed.
- Let's taste the stomachs. Add salt and sugar if necessary. If the stomachs are still too hard, you can increase the stewing time by another half an hour.
We lay out the finished dish on plates and serve to the table. You can sprinkle chicken ventricles with chopped parsley or other herbs.
How to bake chicken stomachs in pots in the oven with potatoes
Baked chicken stomachs with potatoes in sour cream can be cooked in clay pots in the oven. This dish is very flavorful and satisfying. Chicken ventricles become soft and tasty. 
- Recipe author: Lev
- Russian kitchen
- Meat dishes
- Chicken gizzards
- Total cooking time: 80 minutes.
- Preparation time: 60 minutes.
- Cooking time 20 min.
- 6 servings
- 2 200 g
Ingredients
- Chicken stomachs - 600 g;
- Onions - 2 pcs;
- Sour cream - 250 g;
- Potato - 1 kg;
- Carrots - 2 pcs;
- Garlic - 1 clove;
- Salt - to taste;
- Peppercorns, bay leaf.
Cooking
- We wash the chicken stomachs, remove fat and films. Boil in water with spices for about an hour.
- Peel potatoes and cut into cubes. Put in pots.
- Cut the onion into cubes, rub the carrots on a coarse grater.
- Fry the onion in a pan until golden brown, add carrots and chopped garlic.
- Cut the chicken ventricles and add to the pan with vegetables. Fry for about 5 minutes and add sour cream, bay leaf, pepper and salt to taste. Simmer over low heat for about 10 minutes. If the sauce is too thick, pour a little boiled water.
- We spread the chicken ventricles with sauce in pots on top of the potatoes. If necessary, pour boiled water so that it covers the potatoes.
- Cover the pots with a lid and put in the oven. Bake potatoes with chicken stomachs until potatoes are ready.
We take out the pots with stomachs from the oven and serve. If desired, you can sprinkle the hot dish on top with chopped parsley or dill, cover the pots with lids and let stand for a couple of minutes so that the greens are steamed and make the potatoes even more fragrant.
Chicken gizzards - a recipe for cooking in a pan
by the most in a simple way cooking chicken gizzards is frying them in a pan. The recipe for this dish will not cause difficulty even for novice housewives. Ready-made stomachs are tasty, fragrant and soft. 
- Recipe author: Lev
- Russian kitchen
- Meat dishes
- Chicken gizzards
- Preparation time: 60 minutes.
- Cooking time 30 min.
- 3 servings
- 600 g
Ingredients
- Chicken stomachs - 700 g;
- Onion - 2 pcs;
- Carrot - 1 pc;
- Vegetable oil - 100 g;
- Salt - to taste;
- Spices - to taste.
Cooking chicken stomachs in a pan:
- Boil the chicken stomachs in salted water for about an hour.
- Cut the boiled stomachs into small pieces and fry in vegetable oil in a pan.
- Cut the onion into half rings and add to the stomachs. We fry together.
- Add coarsely grated carrots. Fry, salt and pepper the dish.
- Add a little water or broth, if desired, you can also add sour cream or tomato paste.
- Cover the pan with a lid and simmer the dish for about 20 minutes.
- We add spices, for example, coriander, basil or ready-made prefabricated spices for meat, cover with a lid and simmer until the stomachs are ready.
The finished dish is very tasty and fragrant. Chicken ventricles become soft, and spices and onions give them new flavor notes. Enjoy your meal!
Chicken gizzards baked in the oven with vegetables and cheese
Potato casserole with chicken stomachs, vegetables and cheese turns out to be a delicious independent dish that is suitable for everyday and holiday table. The dish is fairly easy to prepare. This will require the simplest and most inexpensive ingredients and a little free time. 
- Recipe author: Lev
- Russian kitchen
- Meat dishes
- Chicken gizzards
- Total cooking time: 90 minutes.
- Preparation time: 60 minutes.
- Cooking time 30 min.
- 6 servings
- 1 800 g
Ingredients
- Potato - 1 kg;
- Chicken stomachs - 600 g;
- Large tomato - 1 pc;
- Onion - 1 pc;
- Hard cheese - 150 g;
- Mayonnaise;
- Sel, pepper, bay leaf - to taste.
Cooking
- Clean chicken stomachs from films, bile and fat, boil in salted water with bay leaves and sweet peas. Cut into small strips.
- Peel potatoes and cut into slices.
- Onion cut into half rings.
- Lubricate the baking dish with vegetable oil, lay out a layer of potatoes, salt and spread with mayonnaise.
- Place the chicken stomachs on top of the potatoes and coat with mayonnaise.
- Put a layer of onions on the stomachs.
- Lay out the potatoes again with the next layer and coat with mayonnaise. Salt, pepper to taste.
- Cut the tomato into slices and spread on top of the potatoes.
- Grate the cheese and cover the dish. Top with herbs or spices as desired.
- We put the potatoes with the stomachs in the oven and bake until the potatoes are ready.
We take out the dish and serve it to the table. If desired, mayonnaise can be replaced with sour cream, add spices for potatoes. The finished casserole is not only tasty, but also beautiful. It can be prepared for a festive table or to please your loved ones with a new dish.
Chicken stomachs in Korean - tasty and simple
This recipe for cooking chicken stomachs will appeal to lovers of spicy dishes. Korean-style stomachs are distinguished by their spicy taste and extraordinary aroma of spices and spices. Delight your loved ones with an unusual and very interesting dish. 
- Recipe author: Lev
- Russian kitchen
- Meat dishes
- Chicken gizzards
- Total cooking time: 80 minutes.
- Preparation time: 60 minutes.
- Cooking time 20 min.
- 6 servings
- 1 200 g
Ingredients
- Chicken stomachs - 1 kg;
- Carrots - 2 pcs;
- Soy sauce - 3 tbsp. spoons;
- Garlic - 3 cloves;
- Onions - 3 pcs;
- Vinegar - 1 tbsp. a spoon;
- Vegetable oil - 4 tbsp. spoons;
- Ground pepper - ¼ teaspoon;
- Salt - to taste (about 2 teaspoons);
- Ground paprika - ¼ l. spoons;
- Ground coriander - ½ teaspoon.
Cooking
- Chicken stomachs are cleaned of fat and films. Boil in salted water for about an hour.
- Remove the stomachs from the broth, let cool, then cut into small pieces.
- Peel the onion and cut into thin half rings.
- We rub the carrots on a coarse grater. It is advisable to use a nozzle for Korean carrots.
- Lightly fry the onion in a frying pan so that it remains transparent and slightly crunchy.
- In a bowl, mix onions, carrots and chicken stomachs, squeeze garlic through a press from above. Add spices (except ground pepper), salt, soy sauce and vinegar. You can also use ready-made seasoning for Korean carrots.
- In a frying pan, heat the vegetable oil, add ground pepper to it and bring to a boil. Pour the oil into a bowl so that it gets on the garlic and spices, which will then add more flavor to the dish.
- Mix all ingredients thoroughly and taste. If desired, you can still salt or pepper, adjust the acidity with a pinch of sugar.
- Place the dish in a glass container and leave in a cold place for several hours.
The recipe for marinated chicken gizzards is surprisingly simple. At the same time, the finished dish turns out to be very tasty and tender, goes well with various. You can even prepare pickled ventricles for a festive table. They will be a great alternative and will surely please your guests. 
- Recipe author: Lev
- Russian kitchen
- Meat dishes
- Chicken gizzards
- Total cooking time: 80 minutes.
- Preparation time: 60 minutes.
- Cooking time 20 min.
- 4 servings
- 2 200 g
Ingredients
- Chicken stomachs - 500 g;
- Garlic - 5 - 6 cloves;
- Onion - 1 pc;
- Vinegar - 30 g;
- Sunflower oil - ½ cup;
- Allspice - 1/5 teaspoon;
- Sugar - 2/3 tsp;
- Soy sauce - 1 tbsp. a spoon;
- Parsley - to taste;
- Salt - 1 teaspoon.
Cooking
- We clean the chicken ventricles and cook until tender (about an hour) in salted water. Throw in a colander and leave to cool.
- Cut the stomachs into strips and place in a bowl.
- Peel the onion and cut into half rings. Add to stomachs.
- Pour soy sauce into a bowl, salt, pepper and add sugar. Squeeze the garlic through a press.
- We heat the vegetable oil in a frying pan and carefully pour it over the stomachs.
- Add chopped herbs, vinegar and a couple of tablespoons of boiled water. We taste, if necessary, add more salt, vinegar or sugar if the dish is too sour for you.
- We place the ventricles in the refrigerator for several hours so that they are thoroughly marinated.
The finished dish is tender and tasty. Marinated chicken stomachs become soft and fragrant. You can serve them on the table in a salad bowl. If desired, you can sprinkle sesame seeds on top or add a couple of drops of sesame oil - it will be even tastier!
Chicken gizzards in tomato sauce
Chicken gizzards with tomato sauce go well with buckwheat, mashed potatoes or pasta. Sweet and sour tomato sauce sets off the taste of the ventricles well, making them nutritious and tender. This dish is prepared quite quickly. At the same time, it is perfect for everyday table and even children will like it. 
- Recipe author: Lev
- Russian kitchen
- Meat dishes
- Chicken gizzards
- Total cooking time: 80 minutes.
- Preparation time: 60 minutes.
- Cooking time 20 min.
- 4 servings
- 1000 g
Ingredients
- Chicken stomachs - 600 g;
- Onion - 1 pc;
- Carrot - 1 pc;
- Garlic - 2 cloves;
- Tomato juice - 500 g;
- Salt, sugar - to taste;
- Bay leaf - 2 pcs;
- Allspice - 6 pcs;
- Basil, other spices - to taste;
- Vegetable oil;
- Butter - 30 g.
Cooking
- We wash the chicken stomachs, clean them from films and fat. Boil for about an hour in water with salt, bay leaf (1 leaf) and allspice (3 peas).
- When the ventricles become soft enough, drain the water and let them cool. After cooling, cut them into pieces.
- Peel the onion and cut into cubes.
- We clean the carrots and rub on a coarse grater.
- Cut the garlic with a knife into small cubes.
- Fry the onion in vegetable oil until golden brown, add carrots and garlic.
- Add sliced stomachs. Fry for a couple of minutes.
- Pour the tomato sauce into the pan, add a little boiled water to make the sauce more liquid. Throw in the remaining bay leaf and allspice. Optionally, you can add basil or other spices for meat. Simmer for about five minutes.
- Add butter to the sauce, which will make its taste softer and more tender. Salt and add a little sugar to taste. Sugar removes excess acid tomato juice and makes the sauce even tastier.
- Stew the stomachs for about five more minutes.
The finished dish is tasty and tender. Chicken stomachs in tomato sauce sweet and sour sauce is an excellent alternative to stew and goes well with mashed potatoes, buckwheat or pasta.
How to cook delicious chicken stomachs in a pan
To make chicken stomachs soft and tasty, you should follow a few basic rules for their preparation:
- before cooking, the ventricles must be thoroughly cleaned of dirt, film and fatty growths;
- boil chicken stomachs for at least an hour over low heat in lightly salted water;
- to give a pleasant taste to the stomachs, various spices and vegetables can be added to the water during cooking, for example, bay leaves, allspice, spices for meat, onions, carrots, parsley;
- fat sour cream sauce is well suited for chicken stomachs. In the process of quenching, the ventricles become softer and juicier;
- chicken stomachs will become softer if you hold them for a couple of hours in cold water before cooking;
- the ventricles themselves are not very tasty, therefore, after cooking, they are usually stewed in various sauces, for example, sour cream or tomato with spices and spices.
