How to cook chicken stomachs with buckwheat. Chicken stomachs with buckwheat

Once the chef of the Krasnoyarsk gastropub "Pig and Beads" Vladimir Lushchik introduced me and my colleagues to an amazingly simple preparation (this cannot be said about time - it takes a lot), but an incredibly tasty dish: pearl barley with chicken hearts... The idea is firmly registered on our home kitchen... According to this recipe, barley was prepared - as usual, with some deviations from the author's version, - now we offer a similar way to cook buckwheat porridge.

Very important when preparing this dish chicken offal bring to the desired condition before they get into the pot of porridge to spend the night there. Hearts take a little less time to cook, stomachs take longer, but if you simmer them together and the hearts turn out softer, who's the worse for that? Such porridge will not lose its taste.

And in order to make it tasty, aromatic and crumbly porridge, you will definitely need a doused ceramic pot. If you don't have it in everyday life - buy it! Spend not a lot of money, but you will not regret it for sure.

What do you need?

• buckwheat groats - two cups with a capacity of 150 ml
• beef broth - twice as much
• onion - 2 large onions
• chicken hearts - 250 g
• chicken stomachs - 250 g
• butter - 250 g
• vegetable oil - 80 g
• salt, pepper - to taste

What to do?

1. Prepare hearts and stomachs. If you are not lazy, the hearts can be freed from excess fat, if you do not want to do this, it will be good without this operation. Hearts can be cut in half, stomachs can be cut into several parts. Heat the vegetable oil in a deep frying pan or stewpan, put the stomachs first, as soon as they are slightly fried - add hearts, cover with a lid or a special net so that they do not sprinkle from the pan when the hearts begin to shoot. As soon as the by-products are fried before changing the color, add water about a third, salt, pepper, reduce the heat, cover and simmer until tender.
2. Peel the onion, chop finely, fry into pieces of butter.
3. Put the buckwheat in a ceramic pot, add the fried onions, hearts and stomachs, the remaining butter, pour over beef broth, salt and pepper, close the lid tightly and put in a cold oven. First, set the temperature to 150 degrees - cook at this temperature for an hour, then reduce to 100 degrees, after another two hours set it to 70 degrees and simmer for 8 hours. We usually leave it overnight. In the morning, take out the fragrant and crumbly buckwheat porridge from the oven. Just keep in mind: this recipe makes it crumbly - but with sauce!

Bon Appetit!

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Cooking time: 1 hour

Preparation time: 5 min.

Servings: 4

Cuisines: European

Type of dish: main courses

The recipe is suitable for:
dinner.

Ingredients:

Buckwheat with chicken stomachs

Not everyone likes dishes with offal, since when preparing such a dish, you need to devote a lot of time preliminary preparation these products, and this, of course, is a minus. But in every case there are two sides of the coin. And the advantage of dishes with offal is that they are quite cheap. And also such dishes have their own, special taste that many people like.

Let's prepare a hearty, tasty and affordable dish today - stewed buckwheat with chicken ventricles. This dish is perfect for a family's everyday menu.

How to cook a dish step by step with a photo at home

Step 1

For work we need buckwheat, chicken stomachs, tomato paste, onion, water, sunflower oil, salt, black pepper.

Step 2

400 gram chicken ventricles rinse thoroughly, remove grease and films. Cut each stomach into 4 pieces.

Step 3

Place prepared stomachs in a saucepan with 0.5 liters of water. Bring to a boil and simmer over medium heat, covered for 25 minutes. Drain.

Step 4

In parallel, sort out 150 grams of buckwheat, rinse thoroughly and boil until tender.

Step 5

Put prepared stomachs and 40 ml into the pan sunflower oil... Fry, stirring occasionally, for 5 minutes.

Step 6

Add 80 grams of peeled and diced onions. Cook, stirring occasionally, for 10 minutes.

Buckwheat with chicken stomachs is a fairly simple dish for an everyday lunch. At the same time, it hides in itself incredible benefits due to useful qualities main ingredients. The ventricles are perfectly combined with this cereal, as a result, a dish with excellent taste comes out.

The cooking method is simple, but not the fastest, since the offal requires a long stewing. For colorfulness and juiciness, vegetables are added to the dish. All components are stewed in one pan, entering there in the specified sequence and after a certain period of time.

Peel the root vegetables, wash, cut the carrots into small triangular or other slices. Chop the onion head into squares.

Pour 1 tablespoon into the pan. butter, heat, add vegetables. Saute the mixture for about 2 minutes over medium heat.

Prepare the ventricles at the same time - wash thoroughly, cut off the film and fat layers. The stomachs can be cut in two or left intact.

Move the vegetables for a while to one edge of the pan, throw the offal on an empty surface, cover the container with a lid. Literally in a minute, the stomachs will secrete juice, which must be evaporated by removing the lid. When all the juice has evaporated, pour in 1 tbsp. a spoonful of oil. Stir the stomachs with vegetables, fry in oil for about 5 minutes.

Next, fill the ventricles with water so that it covers them by half. Simmer offal with vegetables for the next 40 minutes over low heat, covered with a lid. In the process, salt the mixture, season with pepper. Stir the contents of the pan occasionally, add liquid if necessary.

Sort the buckwheat, rinse thoroughly, completely eliminating debris. Drain the water, and put the buckwheat into the pan to the stomachs and vegetables.

Mix the composition, then fill it with water so that the liquid is 2 fingers higher than the mixture.

Bring to a boil, reduce heat, simmer the dish over low heat until the liquid disappears completely - about 20 minutes. Salt the dish during the stewing period, if desired, add any favorite spices.

After removing from the heat, let the buckwheat stand under the lid, then put on plates, add chopped fresh herbs.

Bon Appetit!

You always want to feed your loved ones tasty and satisfying, and most importantly, sometimes you want some kind of variety. So I decided to cook delicious and healthy chicken stomachs for dinner, and even with buckwheat. I do not really like this offal, but my husband really likes them and he often asks to cook chicken offal. After all, they contain animal protein, potassium, zinc, phosphorus, are rich in iron, contain a lot of folic acid, vitamin E, and are also rich in polyunsaturated fatty acids. Today, however, as usual, I will cook chicken ventricles in my favorite multicooker Panasonic-18 with a bowl volume of 4.5 liters. and a power of 670 watts.

Required:

• Chicken stomachs - 1 kg.
• Onions - 2-3 pcs.
• Carrots - 2-3 pcs.
• Buckwheat - 2 multi glasses.
• Water - 4 multi glasses.
• Bay leaf - 1-2 pcs. (taste)
• Vegetable oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.

How to prepare a delicious second course of chicken stomachs and buckwheat in a slow cooker:

First, we need to thoroughly rinse the stomachs. I came across quite clean offal, I just washed them several times under running water.
Turn the multicooker to the BAKING mode for 40 minutes, add a little vegetable oil, lay out the prepared chicken stomachs and let them fry a little. Salt and pepper to taste. Add chopped onions and carrots.
Mix everything thoroughly. During the cooking process, a lot of broth was formed in the multicooker bowl. I drained it from the bowl and then used it in further preparation.
When the giblets are sufficiently fried, we transfer the multicooker to the STEWING mode for 1 hour. Add bay leaves (optional and to your taste). This is solely to keep the chicken stomachs very soft. In the process of stewing, we do not add water at all, pour the broth formed earlier into the bowl. These are the tender ventricles we got after extinguishing.
Now it's time to lay the buckwheat. Previously, I washed it and drained the water. We spread the buckwheat over the ventricles.
Fill with water and turn on the buckwheat mode (you can use the PLOV mode) This is an automatic mode, therefore, as all the broth evaporates, the multicooker turns off.
Here we have such a beautiful, steamed buckwheat.
Mix porridge with stomachs using a spatula. Serve buckwheat with chicken stomachs in portions, decorating with fresh herbs if desired. It turned out to be a very tasty and satisfying dinner, I advise everyone to cook this crumbly buckwheat with chicken stomachs.

Bon appetit, Svetlana wishes everyone and my delicious kulinarochka2013. ru!

Chicken stomachs is often undeservedly forgotten. But it is very nutritious and original product! You can boil them or stew them, lightly fry them, in all kinds of sauces. And for example, chicken stomachs with buckwheat are a full-fledged and low-calorie dinner option. You can also cook and tasty first dish.

A simple recipe for the whole family

The easiest option is to cook both products separately. For this recipe for buckwheat with chicken stomachs, you need to take following ingredients:

• 400 grams of stomachs;
• 150 grams of cereals;
• a small head of onion;
• a couple of tablespoons of tomato paste;
• some vegetable oil for frying ingredients;
• spices to taste.

Chicken stomachs are cleaned of film, cut in large pieces... Put in boiling water, after boiling again, cook for about 25 minutes. At the same time, the water is slightly salted. Buckwheat is boiled until tender.

Peel the onion, cut it into thin half rings. Vegetable oil is heated in a frying pan, the ventricles are sent there, draining the excess liquid beforehand. Stew for about five minutes under the lid.

Add onion, mix again. Bred in water tomato paste and poured into the stomachs. Stew for another ten minutes under the lid, then add cereal.

Stewed chicken stomachs with buckwheat are prepared for another five minutes, then season to taste. Serve hot.

Delicious roast with buckwheat

This is a very simple recipe and the result is a hearty and rich meal. For something so delicious and uncomplicated option have to take:

• 300 grams of stomachs;
• 1.5 cups of cereals;
• medium head of onion;
• one small carrot;
• some vegetable oil.

For this stew recipe chicken stomachs with buckwheat, you need to take a saucepan with a thick bottom and walls, then the ingredients will languish, transferring their taste and aroma to each other.

The stomachs are washed, the excess fat is cut off. Cut into two parts. A little vegetable oil is poured into the bottom of the pan. Stack stomachs, extinguish them. First, they will release the juice, after it evaporates, you need to add a little water. Prepare stomachs until soft.

Peel the onion and cut it into half rings. Carrots are cut into cubes or tinder on a coarse grater. Put on stomachs, add salt, stew for another twenty minutes under the lid.

After pouring in water, bring it to a boil. The groats are thoroughly washed and placed in a saucepan. Cook until the cereal is ready.

Multicooker stomachs

You can cook chicken stomachs with buckwheat in a slow cooker. To do this, you need to take the following ingredients:

• two multi-glasses of buckwheat;
• 500 grams of stomachs;
• three multi-glasses of water;
• a tablespoon of butter;
• the same amount of vegetable;
• medium head of onion;
• one small carrot;
• a teaspoon of dried bell pepper or paprika;
• some dried celery;
• salt and pepper.

The stomachs are washed, the fat is cut out, the film is removed. Cut in large pieces, you can just cut it in half. Soak stomachs in cold water for about twenty minutes, then washed under running water and dried.

Peel the onions and carrots. The first is cut in half rings, and the carrots are chopped on a coarse grater.

Put both types of oil in the multicooker bowl, turn on the "frying" program. Add the stomachs and cook for about fifteen minutes, stirring occasionally. Add vegetables and spices, mix the ingredients and cook for another five to ten minutes.

Lay the pre-washed cereals, pour in water. Cook in the "Buckwheat" mode for about fifty minutes. You can decorate the finished dish with fresh herbs.

This recipe chicken ventricles with buckwheat also suggests the presence of a multicooker. For him you need to take:

• 500 grams of stomachs;
• half a glass of buckwheat;
• a small head of onion;
• half a large carrot;
• a teaspoon of tomato paste;
• salt and pepper to taste.

To begin with, peel vegetables, cut them into small cubes. They are sent to the multicooker bowl in the "frying" mode for ten minutes. You can add some vegetable oil.

After they put the stomachs washed and cut into pieces, stew in the same mode for about five minutes. Then add spices and tomato paste. Cook for another ten minutes.

Put the multicooker in the "Quenching" mode for 1.5 hours. After about an hour, the washed cereal is added.

If there is not enough liquid in the multicooker, then add water. Garnish with fresh herbs when serving. This dish goes well with vegetable salads.

Delicious dish in pots

This option allows you to get tasty and nutritious dish from buckwheat. To prepare chicken stomachs with buckwheat in pots, you need to take the following ingredients:

• 500 grams of stomachs;
• a small head of onion;
• 1.5 cups buckwheat;
• one medium-sized carrot;
• 100 ml sour cream;
• 50 grams of butter;
• some fresh greens;
• spices to taste.

Nutmeg or paprika are great spices. But they should be used with care so as not to interrupt the flavor of the ingredients.

How to prepare an original dish?

To begin with, peel vegetables. Carrots are either cut into small cubes or tinder on a coarse grater. Onions are chopped into thin half rings. Heat butter in a frying pan. Add vegetables, fry them for eight minutes.

Take two pots. Vegetables are placed at the bottom. The stomachs are washed, cleaned, cut into small pieces. Lay on vegetables. The groats are washed several times, then placed on the stomachs.

Salt sour cream, dilute with two glasses of water, stir thoroughly. Pour the mass into buckwheat. Sprinkle with finely chopped herbs on top. Chicken stomachs with buckwheat are baked for forty minutes at a temperature of 200 degrees. You can serve this dish in pots, or you can put it on portioned plates.

Buckwheat with mushrooms and chicken stomachs

It's interesting enough and savory recipe, you need a lot of ingredients. For this hearty and delicious dish you need to take the following ingredients:

• a kilogram of stomachs;
• two glasses of buckwheat;
• Cup dried mushrooms;
• onion head;
• one carrot;
• an incomplete teaspoon of salt;
• Bay leaf;
• two teaspoons of dried herbs, better than basil and dill;
• a teaspoon of your favorite seasoning.

The stomachs are washed, the skin is removed, the excess fat is cut off. Pour water into a saucepan, add stomachs. You don't need to salt. After boiling, remove the foam, reduce the heat, cover the pan with a lid.

In a saucepan with thick walls (for example, a rooster), pour the broth and put the stomachs. Finely chopped vegetables are added. Lay dried mushrooms... Seasonings are added, including bay leaves.

Buckwheat is washed several times, then put in the same container. More water is added if necessary. As a result, the liquid should cover the ingredients by about two fingers.

Put the container in the oven for forty minutes. The temperature is kept at 180 degrees. Look at readiness. If necessary, hold for another ten minutes. Let the dish brew in the oven turned off. Garnish with chopped parsley or green onions.

Delicious buckwheat soup

Many people do not even know how delicious buckwheat soup is! And here chicken stomachs will also come to the rescue. To prepare the first course you need to take:

• one hundred grams of cereals;
• 400 grams of stomachs;
• medium head of onion;
• seven potato tubers;
• one small carrot;
• a couple of bay leaves;
• salt and pepper;
• vegetable oil for frying;
• some fresh herbs for decoration.

This chicken ventricle soup with buckwheat is a wonderful combination of taste and health. Buckwheat grain perfectly reveals its taste in soups. Often they are cooked on strong meat or chicken broth... The stomachs, on the other hand, give the dish a special taste. In addition, this ingredient is extremely beneficial. You can also add your favorite spices to the soup.

How to cook chicken stomachs with buckwheat in soup?

First of all, they clean the stomachs: cut off excess fat, peel off the skin. Pour the ingredient with cold water, wait for the liquid to boil. Water immediately after that is drained, new is added, slightly salted. Cook until the stomachs are soft.

Peel onions and carrots, cut into arbitrary pieces. On the vegetable oil odorless fry both ingredients until they are soft. The groats are washed several times. The potatoes are peeled and cut into small cubes.

Grits and potatoes are added to the stomachs, stir. Then they put fried vegetables, spices and bay leaves.

Cook until all ingredients are cooked. Before serving, chopped greens are poured into each plate, and the bay leaf is removed.

Dishes with cereals are tasty and healthy. So, using chicken stomachs, you can significantly expand your menu. The combination of buckwheat and this meat ingredient- it's interesting and nutritious. These foods are often supplemented with vegetables, usually onions and carrots. Buckwheat is cooked on the stove, in the oven or in a slow cooker. You can also cook and tender soup with cereals and stomachs.