How to cook chicken ventricles in sour cream sauce. Chicken stomachs stewed in sour cream

Liver and offal

How to cook chicken stomachs stewed in sour cream: a recipe with step by step photos and video recommendations at your service! The perfect complement to different side dishes!

5-6 servings

1 hour 40 minutes

106.7 kcal

5/5 (2)

Admit it honestly, few of you have ever cooked chicken ventricles or, as the people call them, navels. Someone is alarmed by their belonging to offal, someone is a specific taste, and someone thinks that their preparation is a skill inaccessible to mere mortals. In fact, it is very simple to cook delicious stewed chicken stomachs with sour cream according to a recipe with a photo, which we will see today.

Braised chicken stomachs with sour cream

Kitchen tools: cutting board, knife, slow cooker, slotted spoon, plate, mug or other container for broth, wooden spatula.

Ingredients

• Remember, the ventricles do not tolerate long-term storage, even in the most favorable conditions. Their limit is two days, so the expiration date should be the starting point for your choice.
• If you are not inclined to trust what is written on the packaging, trust your eyes and your sense of smell. Fresh stomachs should be elastic, and the film on them should be light and bright. They must smell fresh meat and nothing else: if you are offered offal with the aroma of garlic or spices, then the matter is clearly unclean.
• Of course, sticky or dry navels should be avoided, because the normal state chicken offal Is moderate humidity.

1. Rinse thoroughly 500 g of chicken ventricles under running water.
   
   
2. Use a sharp knife to cut the navels into small pieces.
   
   
3. Put chopped offal in a multicooker bowl, cover with water, add a little salt and 2 whole garlic cloves, and then set the Soup mode for 60 minutes.
   
   
4. Take the boiled ventricles out of the water onto a separate plate using a slotted spoon, and pour the resulting broth into a previously prepared container - it will still be useful to us.
   
   
5. Pour 1-2 tablespoons of vegetable oil at the bottom of the multicooker, put the cloves of garlic cut into slices and set the "Stew" mode. As soon as the garlic begins to darken, use a wooden spatula to remove it from the oil - it has already released all its fragrant juice and will no longer be useful to us.
   
   
6. Pour the ventricles into a multicooker and simmer them for about 10 minutes, stirring occasionally.
   
   
7. Chop 2 medium onions finely. After 10 minutes, add the chopped onion to the ventricles, stir and simmer for another 10 minutes. If the food seems to burn, just add a little water.
   
   
8. Pour 200 g sour cream into a bowl and simmer for 15-20 minutes until tender.
   
   
9. Before serving, be sure to taste with salt and pepper to taste.
   
   

Cooking video recipe

Girls, when a man comes to the kitchen to do magic, believe me - he knows what he is doing. The author of this video will calmly show you how to cook this simple, but hearty and tasty dish.

Stewed chicken stomachs and hearts in sour cream

Cooking time: 1 hour 40 minutes.
Servings: 5-6.
Kitchen tools: saucepan, cutting board, knife, deep frying pan, spatula.

Ingredients

How to choose the right ingredients

• When buying hearts, first of all, pay attention to the color: a pink or burgundy shade is an indicator of a fresh product.
• You should not buy frozen by-products: most likely, they have been subjected to this procedure more than once, which, of course, does not add any benefit to them.
• For stewing, choose sour cream with a high percentage of fat, otherwise it may curl up during cooking.

Step-by-step cooking recipe

1. Boil 500 g of hearts and ventricles for 40 minutes over medium heat, adding a whole peeled onion, 2 bay leaves and 1 teaspoon of salt to the offal to the pan.
   
   
2. Grate 1 carrot on a medium grater.
   
   
3. Chop 2 onions and 1 clove of garlic finely.
   
   
4. Cut the cooled offal: the hearts - in half, and the stomachs - into about 4 parts.
   
   
5. Pour 2 tablespoons of vegetable oil into a preheated pan, add chopped garlic, fry for literally 20-30 seconds, and then add onions to it. Fry over medium heat until golden brown.
   
   
6. Add the carrots to the onion, mix well and cook for another 4-5 minutes.
   
   
7. Put the boiled and chopped offal in a pan, stir and leave for 5 minutes.
   
   
8. Season the dish and season to your liking, then add 4 tablespoons of water.
   
   
9. Stew the hearts with stomachs in the resulting gravy for a few minutes, and add 4 tablespoons of sour cream. Simmer the dish covered for 15-20 minutes until cooked through.
   
   

Cooking video recipe

There is nothing better than delicious dinner after a productive day at work. Watch this video and your culinary piggy bank will be replenished with another quick and easy recipe.

How to serve correctly

The ventricles in sour cream are ideal for your favorite side dish, be it rice, buckwheat, boiled potatoes or mashed potatoes. Even with fried potatoes they form a wonderful duet, and together with a vegetable salad, they will completely conquer fans proper nutrition... It will be most delicious if you pour the garnish with sour cream sauce with stomachs, and sprinkle with finely chopped fresh parsley on top.

Cooking secrets

• The main difficulty in preparing chicken navels is their rigidity. There is only one recipe: be patient and prepare for the fact that the initial heat treatment will take you from 1 to 2 hours. Do not be afraid to digest your stomachs - you are unlikely to succeed.
• While boiling, add aromatic roots, herbs or spices to the ventricles to add flavor to the dish. In addition, a thrifty hostess will always be able to cook soup from the resulting broth.
• You can pre-marinate navels in sour cream, kefir or mayonnaise.

Cooking options

The ventricles are still a "dark horse" for our housewives. Few people buy them and few people know how to cook. And in vain, because with their help you can perfectly diversify your diet!

• For all its capriciousness, this type of offal accepts any kind heat treatment: they can be stewed, boiled and simple.
• If you prefer cold dishes, then a salad from chicken stomachs- you will definitely like it.
• Do you think that navels are not a dish for festive table? But no! - Chicken stomachs in Korean - that snack that will not leave indifferent even the notorious gourmet.

Explore new culinary horizons, experiment with flavor combinations, and don't forget to share your results in the comments!

Novice culinary specialists do not pay due attention to offal, considering them not good enough for cooking really delicious dishes... But this is fundamentally wrong, the most famous chefs have long proved that stomachs, heart and liver are products from which you can prepare incredibly tasty and satisfying restaurant-level food. Several famous recipes stewed chicken stomachs with sour cream.

Simple offal dish

The ventricles prepared according to this recipe are very tender and have a very unusual taste. It is very difficult to find a product that tastes similar. To prepare this dish, you need to take the following amount of ingredients:

• chicken stomachs - 500 g;
• 200 g sour cream (if desired, this ingredient can be replaced with heavy cream);
• one carrot;
• two small onions.

In order for chicken stomachs in sour cream to have an unforgettable aroma, various spices and herbs should be used. In this case, it is recommended to add some curry, turmeric, basil and fresh parsley.

Preparation of the main ingredient

The main difficulty in preparing this dish is to cleanse the stomachs. First, they must be soaked in cold water. Then rinse well. Now you need to remove the fat and then the white film. It is this film that makes the offal very tough, if you remove it, the cooking time of the stomachs is reduced several times, they turn out to be quite tender and juicy.

To carry out this procedure, you need to take a small but very sharp knife and begin to carefully peel off the white film. If you cannot remove it normally, then in this case you need to take a saucepan, boil a small amount of water and put the product in hot liquid for a few minutes. After 2-3 minutes, the stomachs should be removed, cooled a little and, while still warm, begin to remove the film. Now this procedure will not be difficult.

Basic cooking process

When the ventricles are prepared, it is necessary to proceed with the processing of the remaining products. It is necessary to peel the vegetables, then cut them into strips, since the carrots are difficult to cut in this form, they can be grated on the carrots in Korean.

Take a good skillet with a thick bottom, pour vegetable oil into it and fry the vegetables in it until half cooked. Then put in the stomachs and cook for a few more minutes. Now you can pour required amount sour cream, add all the spices and salt. Pour in about 100-150 ml more water, cover the pan with a lid, reduce heat to minimum. Simmer all ingredients for 30-40 minutes. At the end of cooking, try the sauce and main products, bring the stewed chicken stomachs in sour cream to taste, add a large amount of chopped parsley. Simmer them for one to two minutes.

Now the dish can be served. The stomachs are ideally combined with such side dishes as: boiled potatoes, rice or buckwheat.

Flavored stomachs with moldy cheese

This recipe is already more suitable for gourmets who like unusual flavor combinations and a large number of different ingredients. To prepare stewed chicken stomachs in sour cream (photo in the article), you need to take the following amount of products:

• chicken stomachs - 500 g;
• cheese with blue or green mold - 200 g;
• about 100 g of regular hard cheese (it is necessary to sprinkle an almost finished dish);
• 100 g frozen peas;
• one onion;
• 300 g sour cream (as in the previous case, you can replace heavy cream);
• one bell pepper.

Cooking process

The start of cooking is exactly the same as in the previous case. Chicken stomachs need to be cleaned according to the technology described a little above. When this procedure is completed, it is necessary to peel and rinse the onions, then cut them into strips, the bell pepper into cubes, and the moldy cheese into medium cubes. Grate hard cheese.

Now you can proceed directly to the heat treatment. Put a frying pan on the fire and warm it up well, pour in sunflower or olive oil can also be melted butter, it will give the dish more delicate taste... Put all the chopped onion in it and fry it until half cooked, then add the bell peppers and ventricles. Cook everything over medium heat for a few minutes. Then pour in the required amount of sour cream, add peas and moldy cheese. Simmer all products over low heat for 30 minutes.

A few minutes before the end of cooking, add the grated hard cheese, wait until it melts, mix everything and can be served. Sprinkle the finished dish generously with chopped cilantro. These stews in sour cream are best served with pasta or spaghetti.

Chicken ventricles in a slow cooker

Many modern housewives have in their arsenal such a beautiful kitchen appliances like a slow cooker. Thanks to her, the cooking process becomes much easier. The culinary specialist only needs to cut and put all the products in the multicooker bowl, further preparation is taken over by this wonderful device.

Required ingredients for cooking

All products are for four people:

• 400-500 g stomachs;
• 150 g onions;
• 150 g sour cream;
• bell pepper;
• 2 tomatoes.

How to cook in a slow cooker

As with the previous recipes, the main product must be thoroughly cleaned first. It is from this procedure that the quality of the dish depends. Cut the ventricles into small cubes, then peel the onions, shape them into strips. The same cutting should be in bell pepper... Cut the tomatoes into slices.

All of the above ingredients should be put into the multicooker bowl and set to the "Baking" mode for 30 minutes. After this time, pour in the required amount of sour cream and half a glass of water, close the lid of the device, press the "Stew" button and set the timer for 40 minutes. When the cooking time has passed, the multicooker will give a corresponding signal, which means that the dish is completely ready for use.

When serving, the stews should be sprinkled generously with chopped parsley or dill. This dish is ideal for almost any kind of side dish.

If you did not manage to properly clean this ingredient, then in this case, this dish should be stewed much longer. First, the ventricles must be cooked for 1 hour and only after that you can proceed directly to stewing the main dish.

This product needs to be thoroughly rinsed, as a rule, stomachs are not handled very well. If the stomachs are fried well initially, they will have a more pronounced flavor. This product goes well with other offal if you add chicken hearts, the dish will become richer.

Now you know the basic recipes for stewed chicken stomachs with sour cream. All of them are very simple to prepare, it takes about 1 hour to prepare each dish. This is not so much considering how original and interesting the final result will be. Chicken stomachs in sour cream - a delicious and original side dish.

Rinse the ventricles well under running water. Place in a saucepan and cover with cold water. Send on fire, bring to a boil. Reduce the fire, remove the resulting foam, salt, add black or allspice peas to the water. Cook for 30 minutes over medium heat.

Peel the onions and carrots. Cut the onion into small cubes, carrots into small cubes. Roast vegetables on vegetable oil stirring for 5 minutes.

After the time has elapsed, remove the ventricles from the water, cut them in half or into three parts.

Into the pan with fried vegetables lay out the chicken ventricles.

Season with salt and pepper to taste, add sour cream.

Cover, bring to a boil, reduce heat and simmer chicken ventricles in sour cream until tender. It took me 40 minutes, since the ventricles were from domestic chickens (if the by-products are from broilers, they cook much faster).

Delicious chicken gizzards cooked in sour cream, serve with boiled potatoes or porridge.

Bon Appetit!

Chicken stomachs stewed in sour cream is a simple dish, one might say worker-peasant and budgetary. However, remember that many of your favorite foods and mouth-watering dishes come from the provinces, they were invented in the old days by ordinary village people who did not have the opportunity to get the delicacies. Everyone's favorite ratatouille, lasagna, pasta with sauce, paella and dumplings from the village; and what's the difference from French, Italian, Spanish or Russian, it is important that the recipes have spread all over the world, and now they are prepared in glamorous restaurants.

By-products, or simply offal, belong to the same category of budget meat. Chicken offal is incredible delicious stew, hodgepodge, jellied meat and much more, just not to list. Chicken stomachs take longer to cook than liver and hearts, but, in my opinion, they are the most delicious. If you cook in a brazier, not a lot of hassle - put everything in a brazier and leave for 1 hour.

• Cooking time: 1 hour 20 minutes
• Servings: 5

Ingredients for chicken stomachs stewed in sour cream

• 1 kg of stomachs;
• 150 g sour cream;
• 150 g onions;
• 150 g carrots;
• 1 pod of red chili
• 30 g wheat flour;
• 5 g chicken curry;
• 5 g ground paprika;
• 50 g cilantro;
• 25 ml olive oil;
• garlic, bay leaf, sugar, salt.

Method of cooking chicken stomachs stewed in sour cream

First, we wash the stomachs well: put in cold water, rinse, chop finely. Nowadays, chicken giblets are well processed and sold thoroughly cleaned, but a little careful attention will not hurt, since foreign inclusions do occur.

Chop finely onions and 2-3 cloves of garlic. We heat the olive oil, throw the vegetables into the heated oil, fry for a few minutes.

Put the pieces of meat in a colander so that the water is glass, then put in a roasting pan with vegetables, add a pod of red chili and bay leaves. If the pepper is evil, half a pod is enough.

Fry the stomachs with vegetables for several minutes. Separately in a bowl, mix sour cream with half a glass cold water, pour wheat flour, we shake it so that there are no lumps. Pour the mixture into a roasting pan.

Season the dish: add ground red paprika, chicken curry, table salt (about 2 teaspoons without top for this amount of food) and 1 teaspoon of sugar, cover with a lid.

Cook chicken stomachs over low heat for 60 minutes, add finely chopped cilantro a few minutes before cooking. If you don't like cilantro, replace it with dill or parsley.

We remove the brazier from the heat, leave it for 10-15 minutes so that the meat "rested", this rule also applies to chicken stomachs, although they are offal.

We serve hot chicken stomachs stewed in sour cream with a garnish of rice, vegetables or with mashed potatoes... Bon Appetit!

There are many variations on this recipe. You can stew the stomachs with red beans or potatoes, add rice (you get almost risotto) - elastic pieces of meat with delicious gravy go well with these products.

Chicken stomachs stewed in sour cream are ready! Bon Appetit!