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How many minutes to cook chicken stomachs. Delicate chicken stomachs

Fry chicken stomachs over medium heat, covered.

How to fry chicken stomachs

Products
Chicken stomachs - 1 kilogram
Onions - 1 head
Garlic - 3 prongs
Salt - 1 rounded teaspoon
Vegetable oil (sunflower or olive) - 50 milliliters

How to cook chicken stomachs in a frying pan
1.1 kg frozen chicken stomachs defrost before cooking. A day before cooking, put the stomachs in a container and refrigerate.
2. Clean thawed stomachs from films and fatty deposits, then rinse thoroughly in cold water.
3. Peel 1 onion, cut off the rhizome and rinse with cold water. Cut the onion into small cubes with a side of 0.5 centimeters.
4. Chop 3 cloves of garlic with a knife.
5. Put the pan on high heat, add vegetable oil, heat the pan for 1.5 minutes.
6. Put chicken stomachs in a hot frying pan and fry for 20 minutes. 7. Stir occasionally during frying.
8. Add chopped onion and garlic to the stomachs, season with salt.
9. Fry chicken stomachs for another 10 minutes.

How to stew soft chicken stomachs

Products
Chicken stomachs - 1 kilogram
Onions - 2 large
Carrots - 1 large
Sour cream - 1.5 cups
Tomato paste - 3 tablespoons
Water - 8 glasses
Bay leaf - 1 piece
Ground black pepper - to taste
Allspice - 2 peas
Salt - 1/3 tablespoon
Vegetable oil - 1 tablespoon

How to cook stewed stomachs in a frying pan
1. Frozen chicken stomachs (1 kilogram) must be thawed before cooking: put the stomachs in a container a day before cooking and refrigerate.
2. Separate films and fatty deposits from defrosted stomachs, then rinse thoroughly in cold water.
3. Put the stomachs in a saucepan, pour 6 glasses of cold water, add salt.
4. After boiling water with meat, reduce the power of the burner to medium.
5. In the process of cooking, remove the formed foam, cook the stomachs for 1 hour.
6. Drain the liquid, cool the stomachs.
7. Rinse boiled chicken stomachs with cold water. Cut each stomach into 4 pieces.
8. Peel 1 onion, cut off the rhizome, rinse with cold water and cut into half rings 0.5 centimeters thick.
9. Rinse 1 carrot with water, peel and grate on a coarse grater.
10. Preheat the pan for 1 minute, add vegetable oil.
11. Put onions and carrots in a frying pan, fry for 5 minutes, stirring occasionally.
12. Add the chopped stomachs to the pan and add 2 cups of water.
13. Cover and simmer over low heat for 15 minutes.
14. Add 1 glass of sour cream and 1 tablespoon to the meat tomato paste, mix.
15. Add black pepper, allspice and bay leaf.
16. Simmer chicken stomachs over low heat, covered for 30 minutes.

1. Rinse chicken stomachs under cold water, dry a little.
2. To clean chicken stomachs: cut off fat, films and veins.
3. Put chicken stomachs in a saucepan with cold water, salt and put on fire.
4. If foam forms during cooking, remove it with a slotted spoon.
5. Boil chicken stomachs from an hour to 1.5 hours until a soft and velvety consistency.
6. Put the finished chicken stomachs in a colander, let the water drain and cool slightly - they are ready to eat.

Fusofacts

- Chicken stomachs must be boiled, since without boiling they turn out to be solid and when boiling, broth is used, into which all the impurities come out.

Chicken stomachs are inexpensive offal, in Moscow stores from 200 rubles per kilogram. (data as of November 2018).

The calorie content of chicken stomachs is 140 kcal / 100 grams.

When choosing chicken stomachs, keep in mind that if the stomachs have a lot of fat, then about half of the purchased weight will have to be cut off. Choose the most fat-free stomachs.

The shelf life of boiled chicken stomachs is 3-4 days in the refrigerator. Fresh chicken stomachs for long-term storage must be frozen - then they will be stored for up to 3 months.

It is important to rinse the chicken stomachs very well, because they can contain sand, which is very dangerous for dental health.

    Oh, those chicken stomachs, and they beckon to them. Some of them completely reject them because they say `` hard as rubber ''. Many reject, but not personally myself. For I have a certain attraction for them. So, cooking and boiling.

    There are also some peculiarities, so for chicken stomachs everything is a little different, with certain subtleties. In printsmp, this is quite logical

    So that's it, no more, no less. But this is still not all.

    And this is very important, because quite a few lovers of this food prefer to eat fried or stewed chicken stomachs with fried or stewed onions.

    So, to work and bon appetit.

    You can also stew chicken stomachs and onions in a skillet with a little water, but you need to stew for about an hour.

    Once the stomachs are soft, they are ready.

    Chicken stomachs, or in the people they are also called navels need to cook longer than chicken. I boil water, salt, then put in it the stomachs that were previously washed, cut into two parts and thoroughly cleaned. I boil for about 40 minutes. Then be sure to try it, since the cooking time also depends on the age of the bird (the younger, the less you cook). Just cut with a knife on a plate, you may need to boil the navels. enough for me 50 — 70 minutes. and with the purchase of a multicooker, the process was reduced to 30 minutes. and the meat is tender and tasty.

    Some housewives soak in cold water before cooking, so that later it will be easier to remove the yellow film and wash the sand.

    Chicken stomachs can be used to make delicious, spicy, cold appetizer To festive table! First, the stomachs need to be boiled for about 30-40 minutes, and then stew for 20 minutes with carrots and onions. Season with black pepper and sprinkle with vinegar - lick your fingers!

    In general, when determining the cooking time of chicken stomachs, I usually rely on their shelf life. The older the chicken was, the longer the stomachs need to be boiled. This is only suitable for poultry(I mean my own, country one). Young ones - boil for about 15 minutes, those that are older, more than half an hour!

    Store-bought chicken stomachs I usually boil for 30 minutes first, then taste for readiness! And after cooking, I also make sure to carcass them so that they become softer and not like rubber.

    Believe me, the chicken stomach squid rule doesn't work! Some people mistakenly think that if stomachs are boiled for a short time, they will be softer. This is wrong.

    In order for chicken stomachs after cooking to become soft and tender, they must not only be boiled well, but also stewed well!

    But you shouldn't overdo it either! I think, for an hour or a half, it makes no sense to cook them, they have been boiled for a long time!

    This product takes a long time to cook and it all depends on the form in which you need them. If the navels are brought to full readiness by frying, then they should be cooked for at least forty to fifty minutes. If they are to be used boiled for making salads, then they should be boiled for at least an hour, and even more.

    If you prepare a filling of pies with them, then it will take at least forty minutes, then they are scrolled through a meat grinder and mixed with onions, which are fried.

    It is important to clean them correctly before cooking and remove all films, and then engage in the cooking process.

    It should be remembered that the younger the chicken was, the less time it will take to fully prepare the ventricles.

    So, the cooking process can take from forty minutes to two hours. It is advisable to set the time yourself on the basis of a previously taken sample.

    All the same, on average, you should focus on about an hour of cooking.

2 years ago

Many housewives are familiar with such a problem - how to feed a family nutritiously and at the same time inexpensively? Original solution- offal. Dishes from chicken stomachs are very tasty. Do you want to try such a “delicacy”? Then let's figure out how much to cook chicken navels so that they come out soft and appetizing.

The most delicious broth ingredient ever! Cooking chicken ventricles

Although these by-products are inferior in popularity to chicken, but by useful properties they are no worse. They are high in protein and virtually no fat. And their taste qualities directly depend on the correct preparation. An important point in this process is how long does it take to cook chicken navels? The duration of their boiling depends on the age of the bird. The younger she is, the faster the ventricles will reach readiness. So, the offal of chickens will be cooked three times faster than from an adult chicken.

Optimal cooking time chicken ventricles:

  • offal obtained from a young hen or chickens - 15-20 minutes;
  • navels of adult birds - 45 minutes on the slab, 30 minutes. in a pressure cooker (from the moment the water boils);
  • in a double boiler (after marinating) - 50-60 minutes;
  • ventricles from old chickens - up to 90 minutes.

To make boiled stomachs tastier, they are sometimes fried in a pan. Therefore, you may find useful information about how much to cook chicken navels before frying. In this case, the time of their boiling should be reduced by 10-15 minutes, that is It is enough to boil the ventricles of an adult chicken for 30 minutes.

It is difficult to unequivocally answer the question of how much to cook chicken stomachs, because the duration of processing depends on a number of factors. If the navels (popular name for chicken ventricles) of mature hens are processed for 1.5 hours in a saucepan and 30 minutes in a pressure cooker, then the offal obtained from young birds and chickens will reach readiness in 30 and 15 minutes, respectively. And before frying them, it is enough to boil them all 10 minutes... It is even more important to know how to process frozen or chilled ventricles before cooking so that they become not only edible, but also tasty.


Mandatory pretreatment of the ventricles

Ready-made chicken navels have delicate taste and a soft texture, but initially they are even more dense than poultry fillets. To bring them to this state, you should spend a little time on pre-processing:

  • Defrost the frozen product in the refrigerator or cold water. We wash it thoroughly warm water and start cleaning.
  • We inspect the surface of the element, cut it along one of the sides (but do not cut it into halves), turn it out. We remove all the contents and remove the thick yellow film.

Tip: When choosing a by-product, special attention should be paid to the amount of fat. If there is a lot of it, then after processing the product can lose up to half of its weight. It is better to initially give preference to already purified components.

  • Now we rinse the component, changing the water several times, making sure that the yellow film is nowhere left. In this case, we cut off the fat and all excess from the surface of the offal. Before boiling chicken stomachs, they should be soaked in cold water for 30-40 minutes in order to surely get rid of the sand with which bird navels are often filled.

It is worth considering that it is not so easy to purchase a good frozen product, and it is almost impossible to assess its quality by external signs. Better to buy chilled ventricles, clean by hand, and freeze yourself.

How to properly cook chicken ventricles?

If you want really soft and tender chicken navels, you should use a pressure cooker. This approach will not only bring the product to the desired state faster, but also do it in the most gentle way. And you won't have to follow the process. In the event that this device is not at hand, you can also use a regular saucepan.

  • Cut the ventricles into halves, or put them whole in a suitable container. Now they need to be filled with water, completely hiding the product.
  • We put the container on the stove and bring the contents to a boil using maximum heat. After that, we reduce the heat to a minimum, remove the foam, cover the container with a lid.
  • In order not to guess about the processing time, we act according to a proven scheme. First, we keep the product in boiling water for 40 minutes, check its quality by piercing it with a toothpick or fork. If the products are still tough, wait for the next 40 minutes. And so, until the component reaches the desired degree of readiness.
  • It remains to throw the boiled navels into a colander, let the liquid drain, occasionally stirring the mass, and you can use it as directed.

When it is required that the workpieces are already salty, by the time of the end of cooking, they are salted directly in boiling water. But it is better to postpone this moment and add salt to an already completely boiled dish, this will preserve its juiciness.

How is chicken stomach soup cooked?

Making chicken navel soup is pretty simple. To achieve purity of taste and a minimum of unnecessary notes, you need to act according to the following scheme:

  • For 500 g of pre-processed raw navels, take a couple of large potatoes, onion and carrot each, one bell pepper, a little vegetable oil and salt.
  • We cut the navels into halves, put them in cold water and put on fire. Add a little salt, cook the product over medium heat, covered for 40 minutes.
  • At this time, we clean all the vegetables. Cut the pepper into strips, three carrots on a grater, chop the potatoes into cubes, finely chop the onion.

  • First on a preheated vegetable oil fry the onion, after 5 minutes add carrots to it, after another 5 - pepper. We simmer all this for another 10 minutes.
  • Add potatoes to the navels boiled until almost ready, after 10 minutes of boiling all the fried vegetables. After another 10 minutes, we check all the ingredients for readiness and turn off the dish.
  • It is worth considering that if you have to use not very fresh ventricles, the time of their boiling will have to be increased. Only when they are almost ready, you can add the rest of the components.

Already boiled navels can be stored in the refrigerator for no more than 3 days. Therefore, if there is no intention to immediately use the offal, it is better to freeze it in fresh... Then he will be able to lie in the freezer for up to 3 months without losing its original characteristics.