How to cook chicken stomachs to be soft. The most delicious recipes for dishes made from chicken stomachs

Offal dishes have always been present in the recipes of Ukrainian cuisine: they are tasty, nutritious, low-calorie and low-cost.

Today we will tell you how to fry chicken stomachs in a pan to make them juicy, and also share the secrets of what dishes can be made from offal. Fried navels, as they are also called, can be used as a base for pate and salads, or can be served as an independent hot dish with a side dish or sauce.

Cooking chicken stomachs: briefly about the main

Usually, already peeled chicken stomachs are sold on store shelves, but this is not enough for them to be used in cooking immediately after purchase.

The quality of the dish depends on the correct pretreatment: poorly cleaned bird stomachs have an unpleasant aftertaste and become tough.

That is why special attention should be paid to their preparation. Front culinary processing We prepare (cleanse) chilled chicken ventricles as follows:

• Thoroughly flush the ventricles in cold water, cut it lengthwise and peel it from the hard film.
• Then we remove the fat from the inside of the stomach.

If the yellow fatty film is difficult to remove, pour boiling water over the navels and immediately drain the water.

• We also remove small cartilages.
• Once again we rinse the ventricles with running water.
• Before frying, the stomachs of chicken or chickens must be boiled in salt water for an hour.

Fried chicken stomachs: a recipe with onions

Ingredients

• - 500 g + -
• - 3-4 tbsp. + -
• - 1-2 pcs. + -
• - 1 PC. + -
• - taste + -
• Spices to taste + -

How to fry chicken stomachs in a pan

• Pour sunflower oil into a preheated pan.
• Cut the pre-processed and boiled chicken stomachs into strips or cubes, put in a pan.
• Add onions cut into half rings (so as not to cry while cutting onions - we cut them with a wet knife) and grated carrots (we use this ingredient as desired).
• Salt and pepper to taste.
• Cover the pan with a lid and fry the food for 15 minutes until the juice appears.
• Add spices - basil, thyme, oregano or ready-made chicken mixes.
• Stew chicken stomachs in own juice until ready. If cooked correctly, they will definitely be soft.

How much to fry chicken stomachs in a pan

Usually and naturally the question arises: how much to fry chicken stomachs in a pan.

Over medium heat with constant stirring, the offal will be ready in 20 minutes. Over low heat, under the lid, the ventricles are cooked for an average of 20-30 minutes, then they turn out to be soft and juicy.

You can serve our delicacy with any (but better with a vegetable) side dish or in the original sour cream sauce with ginger. And how to cook it - read on.

Ginger Sour Cream Gourmet Sauce

To make the sauce, we need:

• Sour cream - 200 g;
• Pickled cucumbers - 2 pcs.;
• Horseradish - 2 tablespoons;
• Fresh ginger - 50 g or a teaspoon of dry powder.

Making sour cream sauce

1. Add finely chopped cucumbers, grated ginger, 2 tablespoons to the ventricles fried with onions and carrots. horseradish.
2. Simmer the ingredients under the lid for 3-5 minutes, then add the sour cream. Cook for another 10 minutes.

Fried stomachs taste very much like mushrooms. And if they are also cooked with mushrooms (for example, with champignons), then the mushroom shade of the dish will become even brighter.

Now you know how to properly fry chicken ventricles in a pan. But do not stop at this option, because this component can be used to make pilaf, stews, pâté and a variety of salads. They all go well with other offal - chicken liver and heart. Experiment and it will be delicious.

Bon Appetit!

Any housewife will need information on how to cook chicken ventricles. This offal is rich useful ingredients, used in baby food and when losing weight. It can be used to make soups, salads, broths. Secondary dishes from stomachs differ in variety - roast, stew, baked.

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

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

If the culinary specialist bought a frozen offal, defrost it in the refrigerator for 12 hours. Such a slow process will preserve the taste and nutritional properties... Before cooking, it is worth removing the gastric film, bile leaks on the surface, rinse thoroughly with warm running water. Cook them over medium heat under a lid, adding bay leaf, black peppercorns and salt to the broth. You can use a saucepan, oven, frying pan, or prepare meals in a cauldron.

Chicken stomach dishes

To find suitable recipe chicken stomachs won't be difficult experienced chef, because they are offered great amount... The offal can be boiled, stewed, baked and fried, used solo or in combination with hearts, liver from the same chicken. For beginners to choose the right one step by step recipe or a recipe with a photo that will help you understand the secrets of processing.

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

Chicken stomachs in a slow cooker

How to quickly cook chicken navels in a slow cooker will help you figure out next recipe... Using a multicooker helps to keep processing times to a minimum while retaining all the benefits and nutritional value. The appetizer turns out to be very satisfying, soft, tender, saturated with aromas onions and fresh carrots. If desired, you can add your favorite seasonings to the dish.

Ingredients

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

Preparation

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

In a frying pan

It is very tasty to cook chicken stomachs in a pan combined with onions, carrots and spices. This stew exudes a pleasant aroma, has a rich, appetizing color and goes well with any side dish. It will be correct to serve it with mashed potatoes, boiled cereals or pasta in combination with sour cream or garlic sauce... Sprinkle chopped herbs over the dish if desired.

Ingredients

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

Preparation

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

Chicken stomachs in sour cream

How to cook chicken navels properly stewed sour cream, will help you find out the recipe below. It is soft tender dish will not leave anyone indifferent due to the combination creamy taste sour cream with carrot and onion frying. An excellent option for serving meat dishes with baked or boiled potatoes, legumes or cereals on the water.

Ingredients

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

Preparation

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

Chicken ventricles with mushrooms

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

Ingredients

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

Preparation

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

Chicken stomach cutlets

Delicious and well-fried cutlets are obtained from chicken stomachs, which have a rich aroma and pleasant texture, come out dense, elastic. At the same time, a meaty smell is felt in them. Serve them well with buckwheat, boiled rice or pasta in tomato or cream sauce and sour cream with garlic.

Ingredients

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

Preparation

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

Roast chicken ventricles

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

Greetings to all lovers of the culinary arts and simply those who love healthy food. This article will answer the question "How to cook delicious chicken stomachs?"

Chicken stomachs, or navels, as they are sometimes called, are very beneficial to health, despite the fact that they are offal. They are rich in protein and also contain iron and folic acid to prevent anemia.

It is impossible, within the framework of one article, to acquaint with all the recipes for dishes that can be prepared from these miraculous navels. These are soups with noodles and mushrooms, pates and fillings for pancakes and pies, stewed in a pot and baked in the oven. The most interesting, unusual and easy-to-prepare recipes are presented to your attention below.

Preparing chicken stomachs

Buy chicken stomachs should be packaged with a label indicating the name of the product, its thermal state, food and the energy value, date of manufacture, terms and conditions of storage. The packaging plays a protective role against the penetration of germs that cause spoilage.

Use only fresh and high quality ingredients to prepare delicious meals.

Chicken stomachs must be thoroughly rinsed before cooking, removing small pebbles and sand, and dried.

Chicken stomachs with rice

Wondering what to cook for dinner? Try chicken stomachs with gravy and rice. You will need directly packing the stomachs, most often it is 800 g, 3 onions, 1 big carrot, 2 glasses of round grain rice, a teaspoon of baking soda, vegetable oil, spices (salt, red pepper, suneli hops) to taste, 4 cloves of garlic, dill or parsley, as well as an hour of your time.

Ingredients

Melt butter in a cauldron with a thick bottom. Cut 2 onions into half rings, carrots into strips. Add the stomachs to the onions fried until golden brown, stir and continue to fry until a liquid forms.

When the stomachs give juice, add baking soda to them, which will make them juicier and softer. After the formed foam has settled, add half of the prepared carrots, salt, spices, mix, pour in water to cover the stomachs, and simmer under a lid over low heat until soft. If the water evaporates, it can be topped up as needed.

Add chopped garlic and herbs to ready-made chicken stomachs for flavor. The cooking time of the stomachs is 40 minutes.

Boiled rice mixed with fried onions and carrots is used as a side dish.

A simple recipe for cooking stomachs will make your dinner tasty and healthy.

Unusual pilaf is obtained from chicken ventricles. It seems to me that you already have a rough idea of ​​how you will cook it and make a note in your menu for the future.

Did you know that only the stomachs of domestic chickens are used in cooking? A similar organ of other animals and birds is not suitable for food.

Diversify your menu by adding roast chicken stomachs with potatoes and bell peppers.

Boil half a kilogram of washed stomachs: this will take about 40 minutes.

And this time is used for cooking vegetables. Melt vegetable oil in a cauldron and put onion, cut into strips. Grate one carrot, add to the onion, stir and fry a little.

Red and Green pepper cut into thin strips, and the potatoes (you need 1 kg) - into medium cubes. When the onions and carrots are fried a little, send the pepper to the cauldron and continue stewing the vegetables.

Rinse the semi-prepared ventricles with cold running water and cut into 4 pieces, and then add them to the stewed vegetables. Fry all 3 - 4 minutes, pre-mixing. Pour in tomato paste or sauce.

Throw in vegetable mix 4 peppercorns and 3 laurel leaves, then lay the potatoes. Pour with water so that it covers the vegetables. Be sure to salt the dish. Simmer until the potatoes are cooked, covering with a lid. At the very end, add chopped garlic and herbs.

An unusually beautiful and tasty roast will make an excellent lunch dish and, perhaps, one of your favorites. (Photo)

Korean chicken stomachs

Chicken stomachs are used in different cuisines of the world: European, Eastern and Latin American. They are fried, stewed, pickled, used for making salads and barbecue. And what a pickle is obtained from them!

Fans of oriental cuisine are offered Korean chicken stomachs. Prepare quickly, it turns out delicious.

Boil washed chicken stomachs (about 300 g) in salted water for half an hour. 5 minutes before cooking add one bay leaf for flavor. Cook over moderate heat; cover is optional.

Grate one carrot in thin strips. It will not be difficult to acquire such special graters. Cut the onion into half rings.

Put the carrots in a deep plate, onions on it, add the Korean seasoning "Chim-Chim for funcheza" (it has ceased to be an outlandish product and is sold in a retail network) and mix.

Throw the boiled ventricles in a colander and cool. Now it's time to cut them into thin strips and combine with vegetables. Mix everything well and add a little soy sauce. Ready salad refrigerate.

Cutlets from ... stomachs

Cutlets can be made from anything: fish, meat, onions, cabbage, carrots, potatoes, mushrooms. And we will surprise family and friends with chicken ventricle cutlets.

We pass the packing of stomachs and onion through a meat grinder. Add to this mass 1 egg, 2 tablespoons of starch, salt and pepper to taste. Everything! Minced meat is ready.

We form cutlets from it, bread in breadcrumbs or flour, fry in a skillet in vegetable oil... Fill with water, broth, you can even stew in sour cream until tender, about 20 minutes.

Chicken stomach cutlets are not inferior to meat cutlets in taste, and their benefits and benefits are obvious:

• profitability;
• low calorie content;
• the possibility of using in baby food;
• applicability in special food - dietary, for pregnant and lactating mothers.

We take the recipe into service and delight our loved ones, especially since there is scope for choosing a side dish.

Chicken stomachs are easy to cook in a slow cooker, using a standard set of products (onions, carrots, sour cream), on charcoal, leaving for a picnic. They can be used in the daily menu and served on the festive table.

Finally, I wish you all success in creation. culinary masterpieces and, of course, Bon appétit, or bon appetit!

To make chicken stomachs soft, it is necessary not only to cook them correctly, but also to clean them of unnecessary skin and fat.

Cleaning offal

The cleaning process is quite simple, it includes several sequential stages:

1. The product is immersed in ice water for 5-10 minutes.
2. Carefully cut the ventricles along the intestinal opening, clean them of sand or food debris.
3. Wash thoroughly under running water, pour in boiling water.
4. The yellow skin is carefully removed from each ventricle with a knife.
5. Rinse again.

Cooking rules

Cooking stomachs is a fairly simple and straightforward process. It is practically no different from cooking chicken hearts or other offal. They are simply placed in a saucepan, poured over with cold water and cooked over low heat for one to two hours.

Advice. During the cooking process, it is imperative to remove the resulting foam.

Simple recipes for cooking chicken stomachs: detailed instructions

Today, there are many different ways to cook chicken stomachs. Housewives boil them, fried, stew or bake them. The recipes below will help you cope with offal at home without much effort.

Chicken ventricles in tomato-sour cream sauce

Ingredients:

• 500 g ventricles;
• 1 medium onion;
• 1 medium carrot;
• 250 ml of water or chicken broth;
• 200 ml of store or homemade sour cream;
• 50 g tomato paste;
• 50 ml of vegetable oil;
• salt, pepper to taste (you can add other favorite spices).

Cooking technology:

1. Chicken ventricles cleaned and rinsed thoroughly under cold running water.
2. The prepared ingredient is boiled until tender (1-2 hours).
3. The onion is peeled, washed and cut into half rings.
4. Peel the carrots, wash and rub on a coarse grater.
5. Vegetables are fried in hot vegetable oil.
6. Boiled ventricles are placed in a prepared pan (if desired, they can also be chopped) and a carrot-onion mixture, everything is poured with broth.
7. The contents of the container are stewed for 15-20 minutes on low heat.
8. Add the remaining ingredients, mix thoroughly and stew for another 15-20 minutes.

The finished dish is served hot with a side dish.

Advice. Before serving, the dish can be sprinkled with fresh chopped herbs, it will give it a special uniqueness.

Tender stews with mushrooms and potatoes

Ingredients:

• 500 g of chicken stomachs;
• 3-4 potato tubers;
• 150-200 g of champignons;
• 50 ml of home or store sour cream;
• 1 chicken egg;
• salt and other spices to taste.

Preparation:

1. Mushrooms are washed with running water to remove sand and dirt, peeled, cut into large pieces.
2. The potato tubers are peeled, washed and cut into small cubes.
3. Chicken stomachs are cleared of dirt, grease and film. Cook over low heat until fully cooked (bay leaf is added to the water).
4. Champignons are added to the boiled product, salted a little and cooked over low heat (for 15-20 minutes).
5. Bars of potatoes are placed in a saucepan, boiled until all the ingredients are cooked.
6. In a separate container, beat the egg with sour cream, pour the contents of the pan with the mixture, mix gently and remove it from the stove.

Ventricles stewed with mushrooms and potatoes

Stomach with vegetables

This recipe is perfect for multi-cooker cooks.

Ingredients:

• 1 kg of chicken stomachs;
• 3-4 large bell peppers;
• 2-3 medium-sized carrots;
• 3-4 medium onions;
• 5 small tomatoes;
• 350 g frozen peas or corn (you can use the "Mexican" vegetable mixture);
• 70 g butter.

Advice. Lovers savory dishes can also add chili peppers to the main ingredients.

Cooking technology:

1. The stomachs are cleaned of dirt and skin, washed thoroughly and cut into several parts.
2. Vegetables are peeled and washed.
3. The offal is poured into a multicooker bowl, poured with a small amount of water (120-150 ml) and stewed for 40 minutes.
4. The onions are cut in half rings, the remaining vegetables - in large cubes.
5. Vegetables, peas (or corn) and butter are placed in the thicket with stomachs.
   The contents of the equipment are once again put on the "extinguishing" mode for 25-30 minutes.

Chicken ventricles are not only tasty and satisfying, but also very useful for the body. Soft and tender offal will become a favorite delicacy for dining table... Prepare them for your family, the household will appreciate the efforts of the hostess at the proper level. Experiment, try - everything will definitely work out!

A simple recipe for chicken ventricles: video

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

  Fry the onion in vegetable oil 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 an 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 extinguishing, 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 Is an affordable 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. Same 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 frying 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 tasty and healthy dishes.

Ingredients:

• Chicken stomachs - 700 g
• Sour cream - 4 tbsp. spoons
• Onion - 1 piece
• Carrots - 1 pc
• Tomato paste - 1 tbsp. a 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. Simmer over low heat 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 with lids and let stand for a couple of minutes for the greens to steam 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 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, for example, 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 flavor notes. Bon Appetit!

Chicken stomachs baked in the oven with vegetables and cheese

Potato casserole with chicken stomachs, vegetables and cheese turns out delicious an independent dish 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 if desired.
10. We put the potatoes with 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 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 spices. 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. a 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 out the stomachs from 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. At the same time, the finished dish turns out to be very tasty and tender, goes well with various side dishes. You can even prepare pickled ventricles for a festive table. They will become great alternative 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 a 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. Preparing this dish fast 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. Add basil or other meat spices 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.