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How to cook chicken stomachs. Recipes from chicken ventricles

Any hostess will need information on how to cook chicken ventricles. This offal is rich in useful components, used in baby food and when losing weight. You can make soups, salads, broths from it. The main dishes from the stomachs are varied - roast, stewed, baked.

Cooking chicken stomachs

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. Their cooking lasts from 40 minutes to an hour and a half, and then is complemented by stewing with sour cream or roasting with onions, carrots and fragrant 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 snack fail due to lack of freshness.

If the cook bought a frozen offal, it should be defrosted in the refrigerator for 12 hours. This slow process will preserve the taste and nutritional properties. Before cooking, it is worth removing the gastric film, bile smudges on the surface, rinse thoroughly with warm running water. Cook them over medium heat under a lid, adding bay leaves, black peppercorns and salt to the broth. You can use a pot, oven, frying pan or cook dishes in a cauldron.

Dishes from chicken stomachs

Find the right recipe chicken stomachs won't be difficult experienced chef because there are a lot of them on offer. Offal can be boiled, stewed, baked and fried, used solo or in combination with hearts, liver from the same chicken. Beginning cooks to choose the right 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 offal, stew, stew them with sour cream or fry them in breadcrumbs. You can bake ventricles with cheese, make from fried foods salads. They go great with cereals and pasta. 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. The universal product is combined with many spices - herbs, allspice, dried dill and coriander.

In a slow cooker

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 95 kcal.
Destination: for lunch.
Cuisine: author's.

How to quickly cook chicken navels in a slow cooker will help you find out next recipe. Using a slow cooker helps to reduce processing time to a minimum while maintaining all the benefits and nutritional value. The appetizer turns out to be very satisfying, soft, tender, saturated with the aromas of onions and fresh carrots. You can add your favorite seasonings if you wish.

Ingredients:

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

Cooking method:

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

in a frying pan

Servings: 7 persons.
Calorie content of the dish: 98 kcal.
Purpose: for dinner
Cuisine: author's.
Difficulty of preparation: medium.

It is very tasty to cook chicken stomachs in a pan in combination with onions, carrots and spices. The stewed appetizer exudes a pleasant aroma, has a rich appetizing color and goes well with any side dish. It will be right to submit it to mashed potatoes, boiled cereals or pasta in combination with sour cream or. If desired, you can sprinkle the dish with chopped herbs.

Ingredients:

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

Cooking method:

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

in sour cream

Cooking time: 2 hours.
Number of servings: 15 persons.
Calorie content of the dish: 107 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

How to cook chicken navels stewed sour cream, will help you find out the recipe below. It's soft tender dish will not leave anyone indifferent due to the combination creamy taste sour cream with carrot-onion frying. Great delivery option meat dish to baked or boiled potatoes, bean or cereal porridges on the water.

Ingredients:

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

Cooking method:

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

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 118 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: simple.

Information on how to cook chicken gizzards with onions is given below in an accessible form. Correctly following the instructions will help to make this by-product correctly. The result is a hearty aromatic snack that will not cause difficulties even for novice cooks. Spicy sharpness is achieved through the use of garlic cloves, and fried onions add softness.

Ingredients:

chicken navels - 1 kg;
onions - 2 pcs.;
garlic - 3 cloves;
water - a glass;
vegetable oil - 20 ml.

Cooking method:

Fry the navels in oil for 15 minutes, add the chopped onion.
After 5 minutes, salt, pepper, add the added garlic, pour in the water.
Simmer with the lid open until the water has completely evaporated.

With mushrooms

Cooking time: 1.5 hours.
Servings: 7 persons.
Calorie content of the dish: 143 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

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

Cooking method:

Cut the navels into pieces, chop the onion, simmer the mixture in oil over low heat under a lid for an hour.
Salt, pepper, add mushroom plates, simmer for another 10 minutes. Pour sour cream, hold for 10 minutes, let it brew.

cutlets

Cooking time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 128 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

Delicious and well-fried cutlets from chicken stomachs are obtained, which are distinguished by a rich aroma and pleasant texture, come out dense, elastic. At the same time, they have a meaty smell. It is good to serve them with buckwheat, boiled rice or pasta in a sauce of tomatoes or cream 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.

Cooking method:

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

Soup

Cooking time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 29 kcal.
Destination: for lunch.
Cuisine: author's.
Difficulty of preparation: medium.

A low-calorie and dietary chicken stomach soup is obtained, which the recipe with a photo will teach you how to cook. It also uses liver and hearts, which gives the finished soup a rich meaty aroma and taste. It is good to serve it with sour cream, crispy croutons from white bread, rubbed with garlic. A pleasant hot broth will appeal even to children.

Ingredients:

water - 2500 ml;
onion - 1 pc.;
carrots - 1 pc.;
potatoes - 0.2 kg;
vegetable oil - 10 ml;
vermicelli - 50 g;
dried greens - 2 g;
garlic - 2 cloves;
bay leaf - 1 pc.;
chicken navels - 100 g;
hearts - 100 g;
chicken liver - 100 g.

Cooking method:

Pour the giblets with water, cook until half cooked - about 20 minutes.
Pour potato cubes, fried onion-carrot mixture, crushed garlic.
Salt, pepper, cook for 10 minutes over low heat.
Pour vermicelli, bay leaf, herbs, cook for another 5 minutes.

How to boil chicken stomachs

Cooking time: 2 hours.
Servings: 4 persons.
Calorie content of the dish: 114 kcal.
Purpose: for a snack.
Cuisine: author's.
Difficulty of preparation: medium.

For the next recipe, you will need to boil chicken stomachs in order to eventually turn them into a bright and fragrant one, perfect for serving even on a festive table. It will turn out hearty, colorful by adding carrots, canned red beans and spices. It is better to fill it with olive oil, but you can always take the usual mayonnaise or sour cream.

Ingredients:

onion - 1 pc.;
carrots - 1 pc.;
red canned beans- 80 g;
olive oil- 80 ml;
ventricles - half a kilo.

Cooking method:

Boil the ventricles for 1.5 hours in salt water, cool directly in the broth, cut into strips.
Grate the carrots for cooking salads in Korean, chop the onion into thin half rings. Fry in half the oil, mix with boiled meat components.
Add beans, salt, pepper, season with oil.

Chicken ventricles with potatoes in the oven

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 145 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

The following recipe with a photo will inform the cook how to cook chicken stomachs with potatoes for a hearty hot dinner. At the same time, a side dish and a main course are prepared, so that the housewives will save time. The baked appetizer is distinguished by its rich taste and aroma, increased nutritional value and keep you feeling full for a long time.

Ingredients:

chicken navels - 0.6 kg;
potatoes - 5 pcs.;
onion - 1 pc.;
cream 20% fat - a glass;
garlic - 2 cloves.

Cooking method:

Cut the navels into slices, cut the potatoes into cubes, onion into half rings, crush the garlic.
Fold the products in a baking sleeve, salt, pepper, pour cream.
Cook for 45 minutes at 180 degrees.

Roast

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 164 kcal.
Purpose: for dinner.
Cuisine: author's.
Difficulty of preparation: medium.

An excellent option for a hot dinner is a roast from chicken ventricles, for which potatoes, carrots and champignons 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 on the festive table.

Ingredients:

chicken stomachs - 1 kg;
potatoes - 1 kg;
champignons - 0.9 kg;
onion - 1 pc.;
carrots - 2 pcs.;
bay leaf - 2 pcs.;
allspice - 3 peas;
cream - a glass;
water - half a liter;
greens - a bunch.

Cooking method:

Cut the ventricles into 3 parts, fry over high heat until the liquid evaporates, add potato cubes, simmer for 10 minutes.
Add mushroom plates, onion half rings, grated carrots, simmer for 5 minutes.
Arrange in pots, sprinkle with spices and fill with cream.
Close the lid, cook for an hour at 180 degrees and another 40 minutes at 150 degrees.

How to cook chicken stomachs so that they are soft

The main problem for all cooks is how to make chicken stomachs soft. It is answered by professionals who advise the following:

Tender and nutritious meat is easy to get with long heat treatment - cook for at least an hour, stew or fry in a sauce of sour cream, cream or mayonnaise.
To keep the navels soft after cooking, they are cleaned, washed thoroughly and poured with cool water for 2-3 hours. After that, it will need to be drained, poured with a new portion of water to a height of just over 5 cm above the meat surface and boiled for an hour with the addition of roots and spices.
Rigidity to an offal is given by an internal film. If shop stomachs are bought, then it is not there, but the farm version will have to be cleaned on its own. To do this, each ventricle must be filled cold water, make an incision with a sharp knife, shake out the contents, rinse with boiling water and remove the film. It remains only to cook, stew in beer or fry prepared offal in a pan.

Video

Any hostess will need information on how to cook chicken ventricles. This by-product is rich in useful components, it is used in baby food and for weight loss. You can make soups, salads, broths from it. The main dishes from the stomachs are diverse - roast, stewed, baked.

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. There is no need to take slippery flabby stomachs, sour and unpleasantly smelling - it will not be possible to cook a delicious snack from them due to staleness.

Dishes from chicken stomachs

Finding a suitable recipe for chicken stomachs is not difficult for an experienced chef, because there are a huge number of them. Offal can be boiled, stewed, baked and fried, used solo or in combination with hearts, liver from the same chicken. For novice cooks, it’s right to choose a step-by-step recipe or a recipe with photos that will help you understand the secrets of processing.

It is very tasty and quick to cook noodle soup, stew from offal, stew them with sour cream or fry them in breadcrumbs. You can bake ventricles with cheese, make salads from fried foods. They go well with cereals and pasta, they bring satiety to vegetable soups and salads. The addition of mushrooms to the by-product makes the dish more refined, and sour cream - soft and tender. The versatile product is combined 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, the following recipe will help you figure out. Using a slow cooker helps to reduce processing time to a minimum while maintaining all the benefits and nutritional value. The appetizer turns out to be very satisfying, soft, tender, saturated with the aromas of onions and fresh carrots. You can add your favorite seasonings if you wish.

Ingredients

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

Cooking

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

in a frying pan

It is very tasty to cook chicken stomachs in a pan in combination with onions, carrots and spices. The stewed appetizer 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. If desired, you can sprinkle the dish with chopped herbs.

Ingredients

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

Cooking

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

Chicken gizzards in sour cream

How to cook sour cream stewed chicken navels correctly will help you find out the recipe below. This soft tender dish will not leave anyone indifferent due to the combination of the creamy taste of sour cream with carrot-onion frying. An excellent option for serving a meat dish with baked or boiled potatoes, bean or cereal porridges on the water.

Ingredients

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

Cooking

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

Chicken ventricles with mushrooms

Ingredients

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

Cooking

Cut the navels into pieces, chop the onion, simmer the mixture in oil over low heat under a lid for an hour.
Salt, pepper, add mushroom plates, simmer for another 10 minutes. Pour sour cream, hold for 10 minutes, let it brew.

Cutlets from chicken stomachs

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.

Cooking

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

Roast chicken stomachs

An excellent option for a hot dinner is roast chicken ventricles, for which potatoes, carrots and champignons 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 on the festive table.

Ingredients

chicken stomachs - 1 kg;
potatoes - 1 kg;
champignons - 0.9 kg;
onion - 1 pc.;
carrots - 2 pcs.;
bay leaf - 2 pcs.;
allspice - 3 peas;
cream - a glass;
water - half a liter;
greens - a bunch.

Cooking

Cut the ventricles into 3 parts, fry over high heat until the liquid evaporates, add potato cubes, simmer for 10 minutes.
Add mushroom plates, onion half rings, grated carrots, simmer for 5 minutes.
Arrange in pots, sprinkle with spices and fill with cream.
Close the lid, cook for an hour at 180 degrees and another 40 minutes at 150 degrees.

How to cook chicken stomachs so that they are soft

The main problem for all cooks is how to make chicken stomachs soft. It is answered by professionals who advise the following:

Tender and nutritious meat is easy to get with long heat treatment - cook for at least an hour, stew or fry in a sauce of sour cream, cream or mayonnaise.
To keep the navels soft after cooking, they are cleaned, washed thoroughly and poured with cool water for 2-3 hours. After that, it will need to be drained, poured with a new portion of water to a height of just over 5 cm above the meat surface and boiled for an hour with the addition of roots and spices.
Rigidity to an offal is given by an internal film. If shop stomachs are bought, then it is not there, but the farm version will have to be cleaned on its own. To do this, each ventricle must be filled with cold water, cut with a sharp knife, shake out the contents, rinse with boiling water and remove the film. It remains only to cook, stew in beer or fry prepared offal in a batter in a pan.

Chicken stomachs recipe stewed in a pan

Many people think that only one or two dishes can be prepared from chicken stomachs. But no! They are prepared quickly and simply, there is a huge variety of recipes: salads, with sour cream, potatoes, in the oven, in a pan, in a slow cooker. And to become juicy and soft, you just need to learn how to handle them correctly. Ready?

And in fact, many of us deprive us of healthy by-products, but meanwhile chicken ventricles, or navels, as they are also called, have a rich taste and are very healthy. Like all offal, they are low in calories, but rich in various trace elements. An undoubted advantage is the fact that dishes from chicken ventricles are obtained on a budget, which is very important in the current realities, agree?

How to cook chicken stomachs delicious

Chicken offal - the ventricles are good because they are suitable for preparing many different dishes. What can be cooked? Salads, pate, soup, roasts, stews, stuffing for pies, kulebyak and pancakes, various stews - this is not a complete list of what can be created from this a simple product. There is a huge variety of recipes with chicken ventricles on the Internet and it is easy to get confused in them.

I will tell you about several not difficult, available to anyone, not even too experienced hostess. I hope that they will add variety to your menu and will appeal to everyone without exception. The only advice is that the navels must be thoroughly cleaned of yellow films before cooking, because they can make the dish bitter, and rinse well. And you can get down to business.

Stomachs in sour cream in a pan - recipe

The easiest and most common way to cook ventricles is to simply stew them in sour cream in a pan. Despite the simplicity, the ventricles stewed in sour cream are juicy and soft. In addition, it is very easy and fast, the hostess can handle it, even if she is not very skilled in cooking. To prepare the ventricles stewed in sour cream, take:

Chicken ventricles - 500 gr.
Sour cream - 250 ml.
Chicken bouillon- cup.
Black pepper with salt - take to taste.
Sunflower oil - 2 large spoons.

Cooking ventricles in sour cream:

Clean the ventricles from yellow films, rinse thoroughly in running water.
Cut each ventricle into 3-4 pieces.
Then heat the oil in a frying pan and lay out the chopped ventricles. Fry them until golden brown.
When the navels are fried, fill them with chicken broth and let it boil, then make the gas quieter, cover with a lid and simmer for at least half an hour. Chicken broth, if not, you can replace it with water, the end result will not lose anything.
Then everything is simple: add sour cream, salt and pepper to the dish, mix thoroughly and simmer with an open lid over low heat until the sauce thickens. Sour cream is better to take the fattest.
The stomachs are ready. They can be served with any side dish. Like pasta and rice.

Delicious Chicken Salad Recipe

I suggest cooking not complicated and healthy salad from chicken stomachs. It can also be served for a second lunch or dinner. The salad has two dressing options: vegetable oil or mayonnaise. Follow a diet - a salad seasoned with vegetable oil will wonderfully diversify your meager menu. To prepare a salad of chicken ventricles, we will take:

Chicken stomachs - 300 gr.
Carrot - 130 gr.
White cabbage - 170 gr.
Cucumber - 170 gr.
Lemon juice - take to taste, but do not overdo it.
Black pepper - take to taste.
Salt - take to taste.
Sunflower oil.

Step by step salad recipe:

First of all, boil the chicken ventricles in salted water for half an hour, after cleaning them well.
While the boiled ventricles are cooling, take care of the vegetables. Wash cabbage and cucumbers. Peel and wash carrots. All vegetables must be dry.
Finely chop the cabbage. Grate carrots. Mix them together and add some salt.
Cucumbers cut into half rings and send to the cabbage and carrots.
Cool the boiled chicken ventricles, and cut into small pieces (I like to cut into thin strips). Add them to vegetables.
Let's finish the preparation of our chicken navel salad with dressing. To do this, splash a little vegetable oil into a salad bowl, if you like olive oil more, then take it. Sprinkle everything with ground pepper and salt, sprinkle lemon juice. Vegetable oil can be replaced with mayonnaise. Mix everything and your salad is ready.

Juicy and soft ventricles in a rustic pan

I suggest you cook the stomachs with vegetables in a rustic way - a nutritious and easy-to-cook dish. I warn you: the only difficulty is that you need to make sure that the liquid does not evaporate much during the stewing process and our navels remain covered with sauce all the time. Do you want to know how I cook? Then welcome to the article.

Take:

Ventricles - 0.5 kg.
Onion, sweet pepper, bell pepper, carrot and tomato - each vegetable 1 pc.
Soy sauce - 2 large spoons.
Fatty sour cream - 2 large spoons.
Vegetable seasoning - to taste.
Dill - to taste.
Sunflower oil - 3 tbsp. spoons.

Cooking navels in a pan:

First, clean the chicken ventricles from films, wash and boil for 30 minutes. After the ventricles are cooked and become completely soft, drain the water.
Then we'll move on to vegetables. Peel the onion and finely chop. Wash and peel the carrots, grate coarsely. Remove the seeds from the pepper, cut it into 4-6 pieces and cut into strips. Wash the tomato and cut into cubes.
Next, heat the vegetable oil in a frying pan and fry the onion until it becomes golden. Add the carrots to the onions and continue to fry for another 3-5 minutes. Put the tomato and pepper in the pan and fry the vegetables for another 5 minutes.
After frying the vegetables, put the ventricles cut into 4 parts to them, pour 0.5 cups of water, add soy sauce and sour cream, sprinkle with seasoning. Mix well and simmer until cooked under the lid. It is important to ensure that the sauce in which the ventricles are stewed does not evaporate completely.
Before serving for a second lunch or dinner, sprinkle the ventricles with dill. You can serve it as a separate dish, and with boiled potatoes.

How to cook delicious chicken stomachs in a slow cooker

The miracle helper multicooker has firmly entered our lives. Now it's impossible to imagine modern kitchen without this gadget. We are getting better and better at cooking in a slow cooker. Dishes in it retain the maximum amount useful properties navels, and the cooking process, on the contrary, takes a minimum of time and effort, which we really appreciate.

All this applies to the ventricles cooked in a slow cooker. I want to add one more to your piggy bank unusual recipe chicken navels stewed in beer. The ventricles prepared in this way turn out to be very soft, juicy, and acquire a chic taste. So, to stew chicken ventricles in beer

Take:

Chicken navels - 500 gr.
Bulb - 2 pcs.
Beer - 1 glass.
Chicken broth - 1 cup.
Flour - 1 spoon.
Dijon mustard, but if you can’t find it, then take the usual one - 1 tbsp. a spoon.
Salt and black pepper, any spices - take to taste.
Sunflower oil - 2 large spoons.
Sugar - 1 teaspoon.
Butter - 50 gr.

Step by step recipe:

The cooking process is extremely simple: Turn on the multicooker in the "Frying" mode, if there is no such mode, then you can use "Baking". Pour vegetable oil into the bowl, and when it is hot, add butter to it. While the oil is heating, chop the onion.
While the onion is fried, peel the stomachs from the films, rinse them and chop finely. When the onion turns golden, throw the ventricles into the multicooker bowl, salt, add sugar and pepper, Dijon mustard, pour in beer and broth. Stir, set the "Extinguishing" mode for exactly 1 hour.
After the ventricles are cooked, they will become juicy and very soft. Add a tablespoon of flour to them and mix well. Everything! Delicious and satisfying ventricles are ready!

Stomachs baked with potatoes

Potatoes and chicken navels go great together. I advise you to cook the most delicious casserole from potatoes and navels, it is simple to prepare, but it pleases everyone with excellent taste. Big plus this recipe is its low cost. To bake chicken ventricles with potatoes,

Chicken navels - 600 gr.
Potatoes - 5 pieces medium.
Bulb - 1 pc.
Hard cheese - 100 gr.
Ketchup universal - 1 tbsp. a spoon.
Sour cream of any fat content - 3 tbsp. spoons.
Garlic cloves - 2-3 pcs.
Salt, black pepper - take to taste.
Any greens - to taste.

Thoroughly clean the navels, rinse and boil in lightly salted water for half an hour.
Boil potatoes in uniforms until half cooked. Then it needs to be cleaned and cut into circles.
Grease a casserole dish with oil and place the potatoes on the bottom. Salt and pepper it. Then sprinkle the potatoes with chopped herbs and finely chopped onions. The last layer will be the ventricles.
In a separate bowl, mix sour cream, ketchup and minced garlic. Pour our future casserole with the resulting sauce, sour cream will make the navels very juicy.
Put our dish in a preheated oven and bake for 30 - 40 minutes. Then remove from the oven, sprinkle with grated cheese and return to the oven for another 5 minutes, no more, so that the top is slightly browned.

Well, the final point is a simple recipe for chicken ventricles. And what - I will not say, see for yourself. That's how mysterious I am. Be healthy and eat delicious! With love… Galina Nekrasova.

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

offal cleaning

The cleaning process is quite simple, it includes several successive steps:

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

Cooking rules

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

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

Easy Chicken Stomach Recipes: Detailed Instructions

Today, there are many different ways to cook chicken stomachs. Housewives boil, fry, 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 of ventricles;
1 medium onion;
1 medium carrot;
250 ml of water or chicken broth;
200 ml store or homemade sour cream;
50 g of tomato paste;
50 ml of vegetable oil;
salt, pepper to taste (you can add other favorite spices).

Cooking technology:

Chicken ventricles are cleaned and thoroughly washed under cold running water.
The prepared ingredient is boiled until tender (1-2 hours).
The onion is peeled, washed and cut into half rings.
Carrots are peeled, washed and rubbed on a coarse grater.
Vegetables are fried in hot vegetable oil.
Boiled ventricles are laid out in the prepared pan (if desired, they can also be chopped) and carrot-onion mixture, pour everything with broth.
The contents of the container are stewed for 15-20 minutes over low heat.
Add the remaining ingredients, mix thoroughly and simmer 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 originality.

Tender stewed stomachs with mushrooms and potatoes

Ingredients:

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

Cooking:

Mushrooms are washed with running water from sand and dirt, peeled, cut into large pieces.
Potato tubers are peeled, washed and cut into small cubes.
Chicken stomachs are cleaned of dirt, fat and film. Boil over low heat until fully cooked (bay leaf is added to the water).
Mushrooms are added to the boiled product, a little salt is added and boiled over low heat (for 15-20 minutes).
Potato bars are placed in a saucepan, boiled until all the ingredients are ready.
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.

Stomach stewed with mushrooms and potatoes

Stomachs with vegetables

This recipe is perfect for cooks who own a slow cooker.

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 mix);
70 g butter.

Advice. lovers savory dishes chili peppers can also be added to the main ingredients.

Cooking technology:

The stomachs are cleaned of dirt and skin, washed thoroughly and cut into several parts.
Vegetables are peeled and washed.
The offal is placed in a multicooker bowl, poured with a small amount of water (120-150 ml) and stewed for 40 minutes.
The bulbs are cut into half rings, the remaining vegetables are cut into large cubes.
Vegetables, peas (or corn) and oil are placed in a thicket with stomachs.
The contents of the equipment are put again 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 treat on the dining table. Cook 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

There are a huge number of recipes for cooking chicken stomachs and they are prepared in many countries of the world. It is a popular, low-calorie and budget product. They can be stewed with vegetables, baked in the oven, on the grill or in a slow cooker, boiled soups or added to salads. They also contain a large number of vitamins and minerals.

First meal

Soups from chicken stomachs are very tasty and satisfying. Pureed soup is also suitable for baby food.

Soup-puree “Vkusnyashka”

Ingredients:

500 grams of chicken stomachs;
3 medium potatoes;
One onion and one carrot;
50 grams of sunflower oil;
30 grams of butter;
150 grams of tomato juice;
Dill, parsley, turmeric, salt.

Boil the navels until soft in 2 liters of water. Peeled potatoes cut into cubes, add to the broth. In sunflower oil, make a fry of onions and carrots, pour tomato juice. Add the broth, turmeric and salt to the broth. Remove from heat, blend with an immersion blender and add butter. When serving, sprinkle with finely chopped herbs.

Soup with millet

Ingredients:

1.5 liters of water;
300 grams of chicken stomachs;
5 medium sized potatoes;
0.5 large onions and carrots;
100 grams of millet;
One chicken egg;
Bay leaf, parsley;
Salt and pepper to taste.

Wash the chicken stomachs, cut into pieces, boil until tender, salt, add potatoes in cubes and cook until the potatoes are almost ready. Add grated carrots and half an onion (do not cut), boil for 5 minutes. Rinse the millet, add to the soup, cook until the millet is ready, remove the onion. Whisk the egg and pour it into the soup with continuous stirring, cook for another 5 minutes. Add chopped parsley, bay leaf, pepper. Let the soup boil. Salt if necessary.

Minestrone

Ingredients:

2 liters of bone broth;
300 grams of chicken stomachs;
200 grams of rice;
5-6 medium potatoes;
Carrots, bell peppers one each;
Savoy cabbage;
Fresh green peas;
Spaghetti;
Parmesan;
Parsley;
Butter.

Boil rice in broth. Boil short spaghetti in salted water. Cut the stomachs into small pieces and stew. Cut vegetables into cubes, chop greens, stew in oil, mix with rice and spaghetti, salt, add boiled crushed bell pepper. Dilute with bone broth to make the soup thick.

Sorrel soup with herbs

Ingredients:

300 grams of chicken stomachs;
400 grams of potatoes;
100 grams of sorrel;
100 grams of chopped parsley, dill, onion;
One boiled egg;
Two tablespoons of sour cream;
2 liters of water;
Salt, spices to taste.

Rinse the stomachs, cut into four parts, simmer in two glasses of water for 15 minutes with the lid open, add 1.5 liters of water, then add potatoes and sorrel, cut into strips, add salt and spices. Close the lid. Cook 35 minutes. After cooking, add greens and chopped egg. Add sour cream when serving.

Soup with meatballs and homemade noodles

Ingredients:

400 grams of minced chicken stomachs;
One egg;
400 grams of potatoes;
150 grams of carrots;
Two medium bulbs;
200 grams of homemade noodles;
Salt, pepper to taste;
50 grams of sunflower oil
3 liters of water.

Pass chicken stomachs through a meat grinder twice, add chopped onion and one egg. Knead the minced meat well and form meatballs the size of Walnut. Cut the onion, grate the carrots on a fine grater, fry in a slow cooker with the lid open for 15 minutes. Cut potatoes into cubes. Add water, potatoes and meatballs to the multicooker bowl. Cook covered for 30 minutes. Open, add homemade noodles and boil for another 5 minutes with the lid open.

Soup with champignons

Ingredients:

500 grams of chicken stomachs;
1.5 liters of chicken broth;
300 grams of champignons;
100 grams of barley groats;
Vegetable oil;
Salt to taste.

Boil stomachs. Peel and cut into cubes potatoes and carrots, fry in a small amount of oil. Add grits and fry to the broth, cook until the potatoes are ready. Cut mushrooms into thin slices, add to soup, cook for 15 minutes, add chopped chicken stomachs 5 minutes before readiness, salt.

Main dishes

Dishes from chicken stomachs will be a great decoration for holiday table or family dinner.

meatballs

Ingredients:

500 grams of chicken stomachs;
2 tablespoons of semolina;
One medium bulb;
One egg;
2 tablespoons of mayonnaise;
2 cloves of garlic;
Flour;
Salt, pepper to taste.

Pass the stomachs, garlic and onions through a meat grinder twice. Add semolina, egg, mayonnaise to minced meat. Mix well. Add salt and pepper to taste. Form meatballs, roll in flour. Fry.

Stuffed Peppers

Ingredients

5 bell peppers;
400 grams of chicken stomachs and hearts;
100 grams of lard and hard cheese;
Two medium bulbs;
A spoonful of sunflower oil;
Salt, pepper to taste.

Grind hearts, navels, lard and onions in a blender. Salt. Cut the bell pepper into two pieces lengthwise. Take out the seeds. Stuff and put on a baking sheet greased with sunflower oil. Season with black pepper. Sprinkle with grated cheese if desired.

Greciotto

Ingredients:

Half a liter of chicken broth;
300 grams of chicken stomachs;
200 grams of buckwheat;
100 grams of breadcrumbs;
1 onion, chicken egg;
1 teaspoon green onion and parsley;
2 cloves of garlic;
1 tablespoon of honey;
2 tablespoons of olive oil;
Vegetable oil
Half a teaspoon of lemon zest;
Salt and lemon juice to taste.

Boil the stomachs until fully cooked, cut into small pieces, breaded in breadcrumbs and fry in a pan. Fry the onion in olive oil, add the washed buckwheat, fry and add the broth. Cook over low heat until buckwheat is ready, add honey, juice and zest, green onion, parmesan. Cook until you get a thick sauce. When serving, put chicken stomachs on buckwheat and sprinkle with parsley.

Rustic ragout

Ingredients

600 grams of chicken stomachs;
200 grams of table beets, carrots and potatoes;
150 grams of cabbage;
One bulb;
Two tomatoes or a tablespoon of tomato paste;
Salt, pepper to taste;
garlic clove (small)

Cut all vegetables and stomachs into strips, onions into cubes. Fry the stomachs until golden brown and simmer in a small amount of water for 20 minutes. Fry all the vegetables separately and add to the stomachs after 20 minutes in the following sequence: beets, potatoes, carrots. Add the cabbage last. Add tomatoes to fried onions tomato paste diluted with broth. Pour this stew over the stew. Salt, pepper. Simmer covered for 10 minutes. Add garlic if desired.

Navels in tomato sauce with bean puree

Ingredients:

450 grams of chicken stomachs;
2 liters of water;
500 grams of beans;
Two medium onions and carrots;
One bell pepper;
150 grams of tomato paste;
70 grams of sunflower oil;
Salt, spices to taste.

Boil beans and stomachs separately. Make a puree from the beans. Salt to taste. Cut the stomachs into four pieces. Onion and bell pepper - cubes, carrots - grate. Fry onions, carrots, bell peppers, chicken stomachs in sunflower oil. Dilute tomato paste with broth, pour over vegetables, thicken with flour. Simmer for 10 minutes. Serve with bean puree.

Korean navels

Ingredients:

600 grams of chicken stomachs;
250 grams of carrots;
100 grams of onions;
50 grams of sesame;
70 grams of soy sauce;
50 grams of sunflower oil;
Ground black pepper;
Chilli;
Garlic;
30 grams of vinegar;
Salt to taste.

Boil chicken stomachs in water until tender. Cool, cut into strips. Cut the onion into half rings, grate the carrots on a Korean carrot grater. Marinate carrots in vinegar for 15-20 minutes. Fry onions and carrots, add chicken stomachs, simmer for a couple of minutes. Pour in soy sauce, add chopped garlic clove, salt, pepper, sprinkle with sesame seeds. Let stand covered for 2-3 hours.

Pate in bell pepper

Ingredients:

400 grams of chicken stomachs and liver;
3 eggs;
200 grams of cheese;
170 grams of butter;
5 pieces of different color bell pepper;
Salt to taste;
garlic clove (small)

Boil the stomachs and liver until soft. Boil eggs for 6-7 minutes. Pass the liver and stomachs several times through a meat grinder, grate eggs, cheese and garlic on a very fine grater. Combine everything with soft butter and knead, salt to taste. Remove the core from the pepper, stuff the pepper tightly. Bake. Put in the refrigerator for a couple of hours.

Dishes in a frying pan

The dishes in the pan are quite quick to prepare and are perfect for breakfast and can be a full meal.

Navels with eggs and tomatoes

Ingredients:

250 grams of chicken stomachs;
Two medium tomatoes;
Half of a large onion;
One carrot;
Sunflower oil;
5 eggs;
Salt to taste.

Grind the stomachs in a blender with the yolk of one egg. Form small balls. Pour into hot skillet sunflower oil, lay out meat balls, lightly fry. Add onions, carrots and tomatoes, cut into large pieces. Simmer all 10 minutes. Release four eggs separately. Simmer until the eggs set. Serve hot.

Navels in beer

Ingredients:

500 grams of chicken stomachs;
2 onions;
A glass of chicken broth;
A glass of light beer;
Tablespoon: Dijon mustard wine vinegar, vegetable and butter;
A teaspoon of sugar and flour;
Salt, pepper to taste.

Heat vegetable oil in a frying pan, add butter, fry the onion in half rings. Cut the stomachs into slices, add to the onion, salt and pepper. With constant stirring, pour in beer and half of the broth, add sugar and vinegar, simmer for half an hour, stirring occasionally. When the stomachs are cooked, add flour and mustard, mix and simmer for a couple of minutes.

Navels with beans

Ingredients:

600 grams of stomachs;
300 grams of asparagus beans;
a glass of ordinary red beans;
250 grams of cream;
One tablespoon of flour;
One medium bulb;
60 grams of butter;
Salt to taste.

Boil chicken stomachs. Separately, boil the beans until tender in 1.5-2 cm pieces in salted water. Drain the beans in a colander, drain the liquid. Cut the stomachs into 1-1.5 cm noodles. Fry the finely chopped onion in butter until golden brown. Add stomachs and a spoonful of flour. After a minute, pour in a glass of cream. When the cream thickens, add the beans. Cover with a lid and simmer on low heat for 10 minutes. Salt.

summer stew

Ingredients:

500 grams of stomachs;
200 grams of eggplant and zucchini;
150 grams of bell pepper and carrots;
Two medium bulbs;
80 grams of sunflower oil;
Salt, spices, herbs;
800 grams of water.

Boil stomachs in water. Cut the stomachs, peppers, eggplants, zucchini, carrots, onions into pieces. Cut the tomatoes into slices and fry the onions and carrots in butter. Add eggplant, zucchini, peppers, stomachs, tomatoes. Simmer in a skillet until vegetables are cooked. Salt, pepper to taste.

Vegetable stew

Ingredients:

400 grams of chicken stomachs;
200 grams of potatoes and cabbage;
150 grams of onions and carrots;
100 grams of sweet pepper;
200 grams of tomato;
70 grams of sunflower oil;
Salt, spices to taste;
800 grams of water.

Boil the stomachs in water until tender. Cool and cut into 4-6 pieces. Onions, peppers, carrots, potatoes, tomatoes cut into cubes. In a large thick-walled pan, fry onions, carrots, peppers, potatoes, tomatoes in oil. Pour in the broth remaining after cooking and simmer until the potatoes are ready, add the cabbage and, covered with a lid, simmer for 7-8 minutes. Add salt and pepper to taste. You can add a couple of cloves of garlic.

Offal goulash

Ingredients:

800 grams of stomachs and hearts;
Two medium onions and tomatoes;
Carrots of medium size;
100 grams of sunflower oil;
garlic to taste;
Half of bell pepper;
Salt to taste.

Cut the stomachs into four parts, hearts into two. Fry in sunflower oil (take only half). Place in a saucepan and fill with water. Simmer until half cooked. Cut onions, tomatoes, peppers. Grate carrots on a coarse grater. Saute onions, carrots, peppers and tomatoes. Transfer the hearts and stomachs to the pan and simmer until tender. Salt to taste.

Omelet with minced belly button

Ingredients:

4 eggs;
2 tablespoons of milk;
1 tablespoon flour;
200 grams of chicken stomachs;
One medium bulb;
50 grams of fat;
Salt to taste.

Grind the stomachs, lard and onions in a blender, put in a pan and simmer until tender. Lightly beat the eggs with a mixer with milk and flour. Pour a spoonful of sunflower oil into the pan. Pour in the eggs and fry covered. Put a wide strip of minced meat in the middle of the finished omelet. Carefully cover the minced meat on both sides with the omelette. And put it on a plate.

Dishes in a multicooker

Dishes in a slow cooker are very tasty and tender.

Casserole with bechamel sauce

Ingredients:

3 eggs;
150 grams of milk;
300 grams of chicken ventricles;
One large tomato, onion and carrot;
100 grams of sunflower oil;
150 grams of flour;
50 grams of butter;
100 grams of hard cheese;
Greens;
Salt, pepper to taste.

Beat eggs with milk in a blender or whisk by hand. Salt. Add flour. Lubricate the multicooker bowl with butter, pour batter. Bake with the lid closed for 20 minutes. Chop carrots and onions, fry in sunflower oil, add diced tomatoes. Finely chop the stomachs and add to the sauce. Simmer, stirring continuously for 20 minutes. Salt. Open the lid and spread the sauce on the dough. Bake for another 10 minutes with the lid closed. Sprinkle with herbs and cheese when serving.

Navel meatballs in white sauce

Ingredients:

400 grams of chicken stomachs;
500 grams of 20% sour cream;
2 medium onions;
100 grams of white bread;
5 grams of butter;
100 grams of 2.5% milk;
Salt, spices to taste.

Soak bread for a few minutes in cold water and squeeze well. Pass the stomachs through a meat grinder with onions and bread. Add salt, spices to minced meat and knead until homogeneous mass. Form meatballs. Lubricate the multicooker bowl with butter, put the meatballs, pour sour cream, add salt and spices. Cook 20-25 minutes.

cabbage rolls

Ingredients:

One fork of cabbage;
700 grams of potatoes;
150 grams of butter;
300 grams of chicken stomachs;
200 grams of chicken liver;
One large onion;
Salt to taste.

Boil cabbage leaves until soft. Skip the stomachs and liver through a meat grinder. Fry chopped onion in oil, add minced meat to it. Simmer for 20-30 minutes. Peel potatoes, boil. Prepare puree. Add fried meat to the puree. To stir thoroughly. Place potatoes on cabbage leaf, wrap with a tube, fill the tips inward. Put in a slow cooker, pour gravy and simmer for 20-25 minutes.

Bigus with navels and champignons

Ingredients:

400 grams of chicken stomachs;
600 grams of white cabbage;
100 grams of onions, carrots and tomato paste;
100 grams of water;
Salt, spices to taste.

Boil the stomachs until almost ready. Cut the cabbage and meat into strips, grate the carrots on a coarse grater, chop the onion. Pour meat, carrots and onions into a slow cooker, add spices, salt and tomato paste, mix. Put cabbage on top, salt, add spices, pour water. Simmer in a slow cooker for 30-35 minutes.

"Fingers" in tomato sauce

Ingredients:

300 grams of stomachs and hearts;
One large potato and carrot;
Two medium bulbs;
One egg;
100 grams of white bread;
100 grams of milk;
Two tablespoons of tomato paste;
Flour;
150 grams of sunflower oil;
Pepper and salt to taste;
Rusks.

Skip the offal twice through a meat grinder. Soak bread in milk. Pass potatoes through a meat grinder, one onion. Knead everything thoroughly. Add egg, salt, pepper. Form sausages from minced meat, roll in breadcrumbs, fry. Prepare the gravy. Cut the second onion and carrot into cubes, fry in a pan, add a spoonful of flour, mix, pour in the tomato paste diluted in a glass of water. Salt. Put the sausages in the gravy and simmer in a slow cooker for 10-15 minutes.

homemade sausage

Ingredients

2 meters of pork intestines;
600 grams of chicken stomachs;
600 grams of chicken liver;
200 grams of fat;
Two large bulbs;
2-3 cloves of garlic;
Ground black pepper to taste;
Salt to taste.

Salt the intestine for two to three hours, rinse several times in water, clean from the inner and outer mucous membrane, rinse well two or three more times. For stuffing, it is better to use a manual meat grinder with a special nozzle. Pass chicken stomachs, lard and liver along with garlic and onions through a meat grinder. Salt and pepper. Stuff sausages, tie with thread. Fry sausages on both sides in a dry frying pan, constantly pierce with a gypsy needle or a sharp fork. Simmer in a slow cooker for 2 hours.

Omelette with bechamel sauce

Ingredients:

4 eggs;
150 grams of milk;
300 grams of chicken stomachs;
One large tomato;
100 grams of sunflower oil;
One onion and one carrot;
Salt, pepper to taste.

Beat eggs with milk in a blender or whisk by hand. Salt. Bake the omelette in a slow cooker for 10 minutes. Chop carrots and onions, fry in sunflower oil, add diced tomatoes. Grind the stomachs in a blender and add to the sauce. Simmer, stirring continuously for 20 minutes. Salt. Cut the omelet into portions, put on a plate and pour over the finished sauce.

Dishes in the oven

Dishes in the oven are incredibly tasty, satisfying and nutritious. Perfect to surprise guests at the festive table.

Duck stuffed with navels and buckwheat porridge

Ingredients:

one duck;
300 grams of chicken stomachs;
150 grams of buckwheat;
One large onion;
garlic to taste;
Salt, pepper to taste.

Stew chicken stomachs in a small amount of water for 15-20 minutes with finely chopped onion. Rinse buckwheat and fall asleep in a container with ventricles. Cover, remove from heat and let stand covered for 10 minutes. Prepare the duck in advance, rub the duck with a mixture of ground pepper, salt and minced garlic. Leave the duck for a couple of hours. Place the porridge and stomachs in the duck, carefully sew up the abdomen. Bake in the sleeve for 1.5-2 hours. You can overlay the duck with apples.

Navels baked in pumpkin

One small pumpkin;
400 grams of chicken stomachs and hearts;
One large carrot;
Two medium bulbs;
150 grams of rice;
50 grams of sunflower oil;
Salt, pepper to taste.

Cut the top off the pumpkin and scoop out the seeds with a spoon. Chicken stomachs and hearts cut arbitrarily. Fry in a frying pan in oil for 15 minutes, pour halfway with water and simmer for another fifteen minutes. Salt, pepper. Onions and carrots cut into half rings. Soak rice for an hour. Add rice, carrots, onions to the meat and mix. Add some water if necessary. Put in the oven to bake for an hour.

Pots of broccoli

Ingredients:

400 grams of chicken stomachs;
200 grams of broccoli;
150 grams of carrots and cheese;
100 grams of onion;
4 spoons of sour cream;
Two tablespoons of olive oil;
Chicken bouillon;
Salt to taste.

Cut stomachs into small pieces. Divide broccoli into florets. Grate carrots. Cut the onion and cheese into cubes. Pour olive oil into the bottom of the pot, put the stomachs, onions, carrots, broccoli. Salt. Pour in broth. Put sour cream on top. Bake 45 minutes. Take out the pots, add cheese to the contents. Stir and put back in the oven for 15 minutes.

Navels with mushrooms and potatoes in a pot

Ingredients:

500 grams of chicken stomachs;
300 grams of champignons;
Two large potatoes and onions;
50 grams of sunflower oil;
Salt to taste.

Cut chicken stomachs into strips, mushrooms into 4-6 parts, potatoes and onions into cubes. Pour sunflower oil into the bottom of the pot, put the stomachs, potatoes, mushrooms, onions. Salt. To fill with water. Add mayonnaise on top. Bake 50 minutes.

Pots of beans

Ingredients:

800 grams of chicken offal;
500 grams of beans;
Two medium onions and carrots;
100 grams of butter;
One bell pepper;
100 grams of hard cheese;
Salt to taste;
Bay leaf.

Soak beans overnight in water. Drain the water, pour another and cook until half cooked for 40 minutes. Cut the stomachs into slices, fry in oil until golden brown. Onion, pepper and carrot cut into cubes. Put stomachs, beans, onions, carrots, peppers in a pot. Salt and pepper. Pour in the water in which the beans were boiled. Put in the oven to bake for 50 minutes. Remove the pots, sprinkle the contents with grated cheese and put back in the oven for 10 minutes.

Navels and liver in cream

Ingredients:

250 grams of chicken stomachs and liver;
150 grams of onions;
80 grams of butter;
200 grams of heavy cream;
250 grams of water;
Salt and spices.

Rinse the chicken stomachs and liver, cut into pieces, fry in oil, add water and simmer with onions over low heat for 35 minutes, pour over the cream, salt and pepper to taste and bake in the oven for 45 minutes.

Navels in milk sauce with champignons

Ingredients:

400 grams of chicken stomachs;
250 grams of champignons;
2 onions;
100 grams of butter
1 tablespoon flour;
300 grams of milk;
500 grams of water;
Salt, spices to taste.

Boil the stomachs in water until half cooked. Cool down. Cut mushrooms and stomachs into large pieces. On the butter fry the chopped onion, add a spoonful of flour, fry for a couple of minutes, pour in the milk. Let the sauce simmer for 5 minutes. Add mushrooms and gizzards to the sauce. Place in the oven to bake for 35 minutes. Add salt and pepper to taste.

Salads

Salads with chicken stomachs are delicious and low-calorie.

Navels with mayonnaise

Ingredients:

300 grams of chicken stomachs;
Half of a large onion;
60 grams of cheese;
garlic clove;
Pepper, salt, vinegar, mayonnaise.

Boil chicken stomachs, cool, chop into thin pieces. Finely chop the onion, marinate for 10 minutes in vinegar diluted with water. Coarsely grate the cheese. Put the ventricles, cheese, onions without marinade into a salad bowl, salt, pepper, add crushed garlic and season with mayonnaise.

Salad with peas

Ingredients:

2-3 boiled potatoes;
300 grams of boiled stomachs;
3 eggs;
One raw carrot;
150 grams of cheese;
200 grams of mayonnaise;
Half a jar of green peas.

Boil the stomachs, cool, finely chop. Grate the remaining ingredients and put on a dish in layers in the following sequence: potatoes, stomachs, eggs, carrots, cheese. Lubricate all layers with mayonnaise. Decorate with green peas.

Salad "Victoria"

Ingredients:

300 grams of chicken stomachs;
150 grams of champignons and carrots in Korean;
3 boiled potatoes and eggs;
200 grams of mayonnaise;
50 grams of butter;
1 large onion;
Parsley;
Salt to taste.

Finely chop mushrooms, onions, eggs, potatoes. Boil the stomachs, cool, cut into small cubes and fry with mushrooms and onions. Salt to taste. Mix all components, season with mayonnaise. Add salt to taste. Decorate with greenery.

Salad with olives

Ingredients:

200 grams of boiled chicken stomachs;
4 boiled eggs;
200 grams of hard cheese;
1 can of pitted olives;
1 can of canned corn;
1 tablespoon lemon juice;
Mayonnaise.

Cut stomachs into small pieces. Pour in lemon juice for an hour. Cut eggs, cheese, olives into slices, mix with stomachs and corn. Fill with mayonnaise. Salt.

Salad with corn

Ingredients:

500 grams of boiled chicken stomachs;
3 medium onions;
4 boiled eggs;
200 grams of crab sticks;
2 cans of canned corn;
300 grams of sausage cheese;
Mayonnaise;
Vinegar;
Salt to taste.

Cut the onion into half rings, marinate in vinegar for 1 hour. Eggs, crab sticks, sausage cheese chop finely. Finely chop the boiled stomachs, mix with mayonnaise, put on the bottom of the dish. Lay the onion on top. Put the rest of the ingredients in the following order: eggs, crab sticks, corn, sausage cheese. Lubricate all layers with mayonnaise.

Salad with champignons

Ingredients:

200 grams of chicken stomachs and champignons;
3 pickles;
1 medium onion;
Mayonnaise;
Salt, pepper to taste.

Boiled chicken stomachs cut into strips, onions - half rings. Boil mushrooms, cut into small pieces. Cucumbers cut into cubes. Mix all the ingredients, salt, pepper and season with mayonnaise.