Bake chicken stomachs in the oven recipe. How to cook chicken stomachs so they are soft and tasty? Chicken stomachs in tomato sauce

Chicken ventricles- an inexpensive product, while it is useful. But many housewives give up and exclude them from the home menu, considering them too tough and tasteless. However, they make very delicious dishes, you just need to know how to cook them correctly. And this is not difficult at all and special culinary skills are not required. The task is to make them come out soft, tender and fragrant, while not losing their taste and nutritional properties... To do this, they can be boiled, however, with this method of preparation, some of the useful vitamins will be boiled out of them. Therefore, I propose to bake the product. But to make it more tender, first twist into minced meat.

• Chicken stomachs - 500 g
• Onion- 1 PC.
• Garlic - 2-3 cloves
• Eggs - 2 pcs.
• Pork lard - 50 g
• Ground nutmeg - 1 tsp
• Ginger powder - 0.5 tsp
• Salt - 0.5 tsp or to taste
• Ground black pepper - a pinch

Cooking baked chicken stomachs

1. Wash the chicken stomachs. If there is grease, remove it. Peel and rinse onions with garlic.

2. Set the grinder with medium or fine wire rack and pass the offal through it.

3. Next, twist lard and onions. If you want a more delicate texture, you can twist the products through a meat grinder again. In addition, if you watch your weight, then exclude lard from the recipe.

4. Add chicken yolks to the minced meat, pass the garlic through a press, season with salt and pepper, add nutmeg and ginger powder. If you wish, you can add any spices and spices.

5. Stir the minced meat well.

6. Pour the whites into a clean and dry dish and beat them with a mixer until they form a tight, stable white foam.

7. Add the beaten egg whites to the minced meat.

8. Stir the minced meat well. But do this carefully so that the squirrels do not lose their splendor.

9. You can bake the dish in any form. For example, place in a baking dish, portioned muffins, or shape into a sausage. You decide. I chose to wrap them in food parchment, in the form of a sausage. Send the product to bake in a heated oven up to 200 degrees for 30-40 minutes.

10. Ready chicken stomachs remove from brazier and serve. They can be served both warm and chilled. They are used as a sandwich, laid out on a slice of bread, with boiled potatoes or spaghetti, or just with a vegetable salad.

tutknow.ru

Chicken stomachs in the oven recipe with photo

Soups or various salads are most often cooked with chicken stomachs. Another common way to cook them is to stew them in various sauces... And in this article we will talk about another very interesting, but less common way of cooking them - baking them in the oven.

Chicken ventricles are an inexpensive, healthy and delicious product if you know how to cook it correctly. And their correct preparation is not difficult at all and no special cooking skills are required for this. The main task is to make them soft. To do this, they are pickled or boiled, if boiled ventricles are suitable for preparing a particular dish.

How to cook chicken stomachs so that they turn out to be soft: before cooking, prepared (cleaned, well-washed) stomachs need to be poured for 2-3 hours cold water, then drain this water, rinse them and put in a saucepan, pour hot water, bring to a boil over high heat, remove the foam, make medium heat, boil with a lid for 20 minutes, then add salt, peppercorns and bay leaf and cook for another half hour, after cooking, cool in broth.

In the first recipe for cooking baked chicken stomachs, which we will talk about, they are just required in boiled form.

Recipe for cooking chicken stomachs baked with cheese

You will need: 1kg of chicken stomachs, 1l of kefir / natural yogurt, 150g of grated cheese, 1 onion and carrots, 1 tsp. hops-suneli, black pepper, salt, butter, cilantro, green onions.

How to bake chicken stomachs with cheese. Coarsely chop the chicken stomachs boiled until tender, put in a bowl for pickling, add onion chopped in half rings, carrots grated on a coarse grater, suneli hops, pepper and salt, pour with kefir, mix for 1 hour to marinate. Put the pickled stomachs together with the marinade into a baking dish, sprinkle with cheese, pour over melted butter and cook in an oven preheated to 180 degrees for 20 minutes, sprinkle with chopped herbs before serving.

You can cook this dish in pots like the following, but it does not require preliminary culinary processing ventricles, which significantly reduces the cooking time.

Recipe for cooking baked chicken stomachs in a pot

You will need: 1kg of chicken stomachs, 4 onions, 1 can of mayonnaise / sour cream, black pepper, salt.

How to bake chicken stomachs in pots. Twist the washed and peeled chicken stomachs in a meat grinder along with onions, pepper and salt, pour with mayonnaise or sour cream, put the mixture in pots, put in the oven and bake until tender at a temperature of about 180 degrees 1 hour.

Meat products go very well with dried fruits, and chicken ventricles are no exception. If you cook them with prunes over following recipe, it will turn out to be very appetizing and healthy dish for the whole family.

Recipe for cooking baked chicken stomachs with prunes

You will need: 1kg of chicken stomachs, 500g of prunes, 1 tbsp. vegetable oil, 2 carrots, 1 onion, ½ cup sour cream, chicken broth and low-fat yogurt, pepper, salt.

How to bake chicken stomachs with prunes. Soak prunes without pits for 3 hours in cold water. Clean the stomachs, rinse, chop coarsely. Heat oil in a frying pan, put onion cut into half rings, fry until browning, add stomachs, pepper, salt, fry until browned. Place half of the dried prunes in a baking dish, put the stomachs on top, then the rest of the prunes. Cut the carrots into thin circles and put them on top. Stir sour cream, yogurt and chicken broth, pour the mixture over the products. Bake the stomachs with prunes for 40 minutes in an oven preheated to 180 degrees.

Prepare new dishes so that your family's diet is varied and dinners always please family and friends, bon appetit!

cook-live.ru

Chicken stomachs in the oven

Chicken ventricles are very tender and tasty if cooked correctly. It is very important not to overdry them so that the meat does not become tough. Better bake them with vegetables under a cheese crust.

INGREDIENTS

• Potatoes 4-5 Pieces
• Chicken stomachs 500 gram
• Carrot 1 Piece
• Onions 1 Piece
• Cheese 100-150 Gram
• Sour cream 3 tbsp. spoons
• Spices To taste
• Vegetable oil 5 Art. spoons

Peel and wash the potatoes, cut them into cubes. Heat vegetable oil in a frying pan, put potatoes in it and fry them until golden brown.

Peel, wash and dry vegetables onions and carrots. Grate the carrots and chop the onion with a knife. Fry onions and carrots until golden brown, add spices and salt, stir.

Grease a baking dish with vegetable oil, put half a serving of potatoes in it. In a separate saucepan, boil the stomachs until tender (about 30 minutes) and place them on top of the potatoes.

Place the roast next to the chicken ventricles.

Now lay down a layer of the remaining potatoes. Grate regular hard cheese any variety and spread evenly over the potatoes. Preheat the oven to one hundred and eighty degrees and bake the dish for forty minutes.

povar.ru

Chicken stomachs with cheese (step by step recipe with photo)

Olga Kartunkova, emaciated by 32 kg, shocked the audience: “All the fat was burned with the usual. "

Ingredients:

Recipe description:

This dish is a very good option for a family dinner. Delicious, low-fat, inexpensive, and most importantly, healthy. Did you know that chicken ventricles are very useful for those people who do not have enough digestive enzymes? Such problems are more common in young children and in adults with symptoms of dysbiosis. So do not neglect such a useful product! Prepare chicken ventricles with potatoes and cheese! Your family will love it!

Cooking steps:

1) Wash the chicken stomachs, peel them thoroughly and cut them into medium-sized pieces. Put prepared ventricles in a fireproof dish, season with salt and pepper and add your favorite spices. Pour cold water over stomachs.

2) Put the chicken stomachs in the oven, which does not need to be preheated. Next, cook at an oven temperature of 200 degrees for 1.5 hours.

3) After the required time has elapsed, remove the stomachs from the oven and top them with a layer of finely chopped onions, grated carrots and chopped garlic.

4) Put potatoes, chopped into small strips on the onion-carrot layer. Season a little more with salt and pepper. Add some cold water again. The next layer is hard cheese, grated on a fine grater. The top layer will be mayonnaise, which should be used to coat the entire dish evenly.

5) And again, the chicken ventricles are sent to the oven for 30-40 minutes for baking.

6) After the indicated time, the dish is ready! Bon Appetit!

Helpful information

"Chicken stomachs" - this expression may cause confusion for many, but this is only at the beginning. Modern cooking works wonders, and any dish, if done correctly, will become a table decoration. If you take chicken stomachs, the recipe for their preparation is quite simple. They can be baked, boiled, stewed, even made into kebabs. It is also worth mentioning that they are very useful for people suffering from intestinal disorders and dysbiosis, as they help restore the normal microflora of the digestive system. Meat dishes gradually get bored, so chicken navels (stomachs) will come in handy. Let's get acquainted with the main recipes of famous chefs.

Ingredients

1 kg of chicken navels, medium carrots, two onions, 6 potatoes, sour cream, 200 g of cheese, 3 cloves of garlic, spices, black pepper, salt, mayonnaise, dill, parsley.

Preparation

1) Basic recipes for chicken stomachs make it possible to get soft and well-cooked meat. First, take the navels, rinse them well so that there is no white film. Cut in half and put in a deep bowl, salt, pepper, sprinkle with chopped dill and parsley on top. Fill with water and put in the oven (200 C) for about 90 minutes.

2) When preparing chicken stomachs, choose a recipe that includes carrots, garlic and onions. These products will give the dish a specific flavor. Rub the carrots on a fine grater, cut the onion into rings, finely chop the garlic. We check the navels for readiness: pierce with a fork and cut a little with a knife. We take them out of the oven, spread a layer of carrots, onions and garlic on top. We take a few potatoes and cut into strips, spreading evenly on top. Fill with water, salt and pepper a little more. We put in the oven for 30-40 minutes at 200 C.

3) Stir 0.5 l of sour cream with grated cheese and mayonnaise, cover the entire dish with the resulting sauce on top. Put in the oven again for 20-30 minutes. After the required time has elapsed, we take out the chicken stomachs. This recipe is the best, because at the same time it turns out delicious potatoes and delicate navels that melt in your mouth. Serve the dish hot, garnishing the garnish with fresh chopped tomatoes, cucumbers and pieces of bell pepper.

Another dish made from turkey stomachs

The more in your arsenal good recipes, the more often household members are pleasantly surprised. In addition to chicken navels, you can take turkey stomachs, the recipe for which is very simple. Here, only one rule needs to be fulfilled in order for the dish to turn out to be truly tasty. The stomachs of the turkey should be pre-boiled for about an hour, adding a small amount of salt, black pepper and other spices to the water. This is necessary to give the navels a special taste. They are tougher than chicken stomachs. The recipe for turkey is therefore slightly different.

Ingredients

500-600 g of navels, soy sauce, ketchup, mayonnaise, parsley, dill, spices, cream.

Preparation

Boil the stomachs in salted water with spices. Then completely drain the broth, pour the cream into it. Cook for one hour. Mix the soy sauce, ketchup and mayonnaise, beat with a blender, sprinkle with finely chopped dill and parsley, fill in the boiled stomachs. We put all this in the oven to bake for 45 minutes. The dish is ready, bon appetit!

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 stomachs, in other words, from navels, are varied. We stew them in sour cream, cook in the oven, slow cooker, cook soups, even gorgeous kebabs are obtained.

How to cook navels tasty and simple, preparation

In the store, they are often sold already cut and packaged in substrates. But, you still need to rinse them, remove the remnants of the coarse skin and cut into pieces.

There are unclean stomachs on sale, these need to be cut on one side to open the navel in half. This should be done over some kind of dish, because everything that the chicken pecked, grain, pebbles, grass is inside. All this must be cleaned with a knife, then pry off the rough skin and remove it, then rinse well.

The chicken ventricle is a muscle fiber that is somewhat coarser than the rest of the meat. To make a tasty dish from them, you need to spend an hour boiling. If the navels are from elderly chickens or cockerels, 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, in about ten minutes.

The ventricles are very useful, they contain iron, a lot of vitamins, including vitamin E, even there is selenium. In dishes, they are often combined with chicken hearts and liver.

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 of chilled chicken navels
• Three medium-sized onion heads
• Half a glass of sunflower oil
• Liter of raw water
• Turmeric
• Dried greens
• Two lavrushkas
• Ground black pepper

Cooking process:

We clean the ventricles, cut off the fat and the film, rinse and fill in a saucepan with water, set to cook. After boiling, set the fire to a minimum and cook under the lid for two hours. Add some salt ten minutes before the end.

Cut the onion with a thin feather, boiled navels into cubes. We heat the oil in a frying pan so as not to overheat, first fry the onions, then lay out the pieces of stomachs, immediately add all the spices and fry at medium temperature for fifteen minutes.

You can serve béchamel sauce and mashed potatoes to ready-made navels, it is also very tasty to give buckwheat with a spicy tomato sauce as a side dish.

Chicken stomachs recipe with sour cream

The navels cooked in sour cream are softer and juicier. There are a lot of recipe options, this one can be called classic.

We will take:

• Half a kilo of navels, can be frozen
• One hundred grams of sour cream
• Small onion
• Half a glass of chicken stock (can be substituted with water)
• Three tablespoons of sunflower oil
• Salt, pepper, spices

Cooking process:

Clean 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 with the navels. Then pour the broth, salt, season and add sour cream, in this form, put out under the lid for about fifteen minutes. Can be served with boiled rice and vegetables.

Chicken navels with vegetables in the oven

My favorite recipe because it is 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, hearty dish.

We will take:

• Half a kilo of chicken navels
• Half a kilo of chicken hearts
• Six large potatoes
• One carrot
• Medium onion
• Three cloves of garlic
• Cooking salt
• Freshly ground pepper
• Turmeric
• Provencal herbs
• Fresh thyme leaves
• One and a half glasses of cream

Cooking process:

We clean and wash the navels, cut into four parts. We clean the hearts of the film and ichor, cut each in half.

Cut the potatoes into medium-sized cubes or cubes, carrots into beautiful patches. Cut the onion into half rings. Press the garlic with a knife or cut into strips.

We spread vegetables and offal, season with spices, salt, mix and pour cream. Close the baking sheet tightly with foil and send it to the oven for forty minutes. After that, remove the foil and let it bake for another ten minutes.

A simple recipe for cooking chicken stomachs in a slow cooker

As you know, cooking in a multicooker is much easier and faster. 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 medium-sized carrot
• Medium onion
• Glass of water
• Salt, white pepper, chicken seasoning

Cooking process:

Prepare the stomachs and cut into pieces, chop the onion into a thin feather, just three carrots. We put everything at once in a multicooker bowl and add spices. Cooking under the lid in the simmering mode for forty minutes. Serve deliciously with buckwheat, or mashed potatoes.

Chicken giblets soup

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
• Small onion
• Carrot
• Little Lavrushka
• Half a glass of spider web vermicelli
• A large spoonful of sunflower oil
• Common salt
• Condiments
• Fresh greens
• Hmeli-suneli

Cooking process:

Rinse the giblets and prepare for cooking. Pour cold water and boil for about forty minutes. While boiling, cut the onion with carrots into small pieces and sauté in oil.

Cut the potatoes into small cubes and pour them into the broth, after ten minutes add the frying and spices, add the vermicelli. At the very end, add the crumbled greens, let it boil and immediately turn off the soup. If desired, sprinkle the herbs directly onto the plates.

Chicken stomachs with mushrooms

The recipe is simple but delicious. Champignons can be replaced with forest mushrooms, even frozen ones, but the taste will change slightly. It turns out 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, ghee can be
• 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. Then add mushrooms, spices, sour cream, stew for another twenty minutes.

Roast in pots of chicken ventricles

A real holiday recipe, although all the products are very simple. For the sake of such a taste, do not be too lazy to tinker, try it.

We take:

• Kilo of chicken navels
• Kilo of potatoes
• Kilo of fresh champignons
• Two medium carrots
• Two large onions
• Two glasses of raw water
• A glass of 20% cream
• Two lavrushkas
• Fresh herbs of your choice
• Peppercorns, regular salt, herb mix for stir-fry

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 lower the temperature and put it out under the lid for half an hour.

Separately fry the mushrooms cut with plastics. We cut the potatoes like soup, just three carrots.

Soak the pots in advance for half an hour in cold water. Put the ventricles with onions on the bottom, after that, mushrooms and carrots, potatoes on top, add spices and add spices to each, pour cream and send them to the oven for half an hour.

Chicken navels with cheese gravy

We take:

• Kilo of 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
• Plain salt, pepper, turmeric, paprika

Cooking process:

We clean the stomachs, rinse and cut into three pieces each. Cook in a saucepan for an hour and a half. Cut the onion into cubes, put it together with the boiled navels in a preheated 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. Then add the grated cheese, mix, wait until it melts and turn off the stove.

Korean chicken navels

We will take:

• Half a kilo of navels
• Large carrots
• Seasoning for funchose
• Small onion
• 1/2 cup soy sauce
• Olive oil
• A large spoonful of sesame seeds

Cooking process:

Prepare the ventricles and boil for an hour, cut into cubes. Rub 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 with 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, it is the pumpkin that I add to the minced meat. This is instead of bread or potatoes. Try it, it really tastes good. The cutlets, by the way, turn out to be of a delicate consistency, 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
• Small onion
• Ground pepper
• Two cloves of garlic
• Vegetable oil

Cooking process:

The navels need to be cleaned of the film and rinsed, fat, if desired, can be left. We twist them in a food processor 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 with garlic so that it does not feel. But you can chop the onion and sprinkle it, then add it to the minced meat.

Heat the oil and fry the patties over medium heat for seven minutes on each side. You can prepare tomato sauce for them 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
• Small onion
• One hundred grams hard grade cheese
• A large spoonful of sunflower oil
• Red and black pepper
• Turmeric
• Hmeli-suneli

Cooking process:

We wash the navels, cut into pieces. Three carrots, a chopped onion with a knife, fry everything in a well-heated frying pan and put in a mold.

Stir the spices in kefir, pour the sauce into the mold, sprinkle with grated cheese on top and bake for forty minutes.

Chicken stomach salad

Here is the last answer to the question, what else can you make delicious from chicken stomachs? A simple and delicious salad.

We take:

• Half a kilo of navels
• Two medium-sized cucumbers
• Medium carrot
• Small 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. Garlic with a sharp knife.

Mix everything in a bowl, add mayonnaise, sprinkle with herbs and season. Mix again, let it brew a little.

Getting started. The most important thing is to be patient, as the preparation will take 1.5-2 hours.

Thoroughly cleanse the chicken stomachs from the yellow film, cut off the fat and rinse under running water. We cut the washed stomachs into 3-4 parts.

Fill with water and keep in water for 20 minutes.

After 3-5 minutes, turn off the fire, transfer the chicken ventricles to a colander, rinse well under running water.

I wash my saucepan and put our stomachs into it again. Put a bay leaf and 4-5 peas of black pepper there, fill it with water (the water should be 2-3 cm higher than the ventricles) and cook from the moment of boiling for 40-50 minutes over low heat. For this time, you can forget about them.

Meanwhile, cut the onion into thin half rings, and then into 4 more pieces.

Pass the onion for vegetable oil to transparency.

Rub the carrots on a medium grater.

Add it to the onion and sauté it a little.

After 40-50 minutes, as the stomachs are boiled, add the sautéed vegetables to the pan with the ventricles. We mix.

We also add tomato paste to the saucepan. Stir and simmer chicken stomachs with vegetables over low heat for another 30 minutes.

While the chicken gizzards continue to stew, we will prepare the sauce. Finely chop a clove of garlic and herbs.

Take a bowl and pour 1 tablespoon of flour into it.

We dilute the flour with 5-7 tablespoons of broth from a pan with chicken ventricles.

Add 2 tablespoons of sour cream and mix well.

Now add garlic to this mixture.

Add salt, black pepper and any seasoning that you like (I have hops-suneli).

Mix everything thoroughly.

After 30 minutes, as the chicken ventricles are stewed with vegetables, gradually add the sauce to the pan.

Add greens to the pan.

Stir and turn off after boiling.

So the chicken stomachs with the sauce are ready. To be honest, it’s faster to cook them than to describe the cooking process. But I assure you, this is a very delicate and delicious dish.

Delicate chicken ventricles can be served as a separate dish or with horns or mashed potatoes.

Bon appetit, everyone!

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 butter to the pan, 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 boiling, 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 meals according to 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 be to the liking of 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 mushrooms, finely chopped greens into a frying 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 delicious and healthy dishes.

Ingredients:

• Chicken stomachs - 700 g
• Sour cream - 4 tbsp. spoons
• Onions - 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 and let stand for a couple of minutes to steam the greens 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 pc
• Vegetable oil - 100 g
• Salt to taste
• Spices to taste

Cooking chicken stomachs in a pan:

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 frying 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
• Onions - 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 as desired.
10. We put the potatoes with stomachs in the oven and bake until the potatoes are cooked.

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 herbs. 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 the stomachs out of 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. You can even prepare pickled ventricles for a festive table. They will become great alternative and will definitely please your guests.

Ingredients:

• Chicken stomachs - 500 g
• Garlic - 5 - 6 cloves
• Onions - 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 sets off the taste of the ventricles well, 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
• Onions - 1 piece
• Carrots - 1 pc
• 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.