EntranceChicken stomachs in pots with buckwheat. Chicken gizzards cooked in pots with potatoes and onions
Chicken stomachs with potatoes in pots require additional preparation of the ventricles, but it is precisely because of this that they will turn out to be very tender, fragrant and appetizing. This delicacy will be to your taste and will become one of your favorite recipes. There is nothing difficult in preparing chicken ventricles, it will not require extra effort or additional troubles, the usual heat treatment. Since offal is tougher than meat, such measures are standard for them. Cleaned stomachs will save time.
Time for preparing:
1 hour 30 minutes, 30 minutes will be spent on preparing all the ingredients and additional heat treatment of the stomachs on the stove, and 1 hour on cooking in the oven.
Servings:
Prepared: in the oven
Ingredients:
- Chicken stomachs (peeled) - 0.5 kg
- Potatoes - 3 large pieces
- Carrots - 3 pieces of medium size
- Onions - 2 pieces of medium size
- Spices (bay leaf, black allspice peas, oregano, Provencal herbs, basil and any favorite) - to taste
- Garlic - 3 or 4 cloves (to taste)
- Salt - to taste
Chicken gizzards with potatoes in pots recipe step by step with photo
First you need to take the chicken ventricles and rinse them thoroughly under running water, checking them for any remaining skins. When all the ventricles are clean, all unwanted parts are removed, you can start cooking them. We place chicken stomachs in a saucepan with water, in the same saucepan add peeled carrots, peeled onions, a couple of garlic cloves, also pre-peeled, peppercorns, salt and other spices and seasonings that will make our broth more fragrant, spicy, rich. We put the saucepan on the fire and cook for 30 minutes, checking for the presence of foam, in which case it is necessary to remove it. While the ventricles are cooking, you can peel the potatoes, onions and carrots, which will go directly into the pots, cut them into pieces of a suitable size, so that later you just have to decompose and that's it.
When the ventricles are boiled for 30 minutes, strain the broth into a bowl. We put the broth aside, it will come in handy later when we pour the pots. We check the ventricles for the presence of veins, if found, they can be removed and cut the stomachs into small pieces. So they will cook faster and will have a neater appearance. We do not need boiled onions, carrots and garlic, they were needed to create rich broth. If desired, you can also scatter them in pots.
We take out the pots and arrange them so that it is convenient to lay out all the previously prepared ingredients, dividing them equally into all 6 pieces available. First, lay out the potatoes, cut into small cubes 1.5 by 1.5 cm. You can cut it in any convenient way.
The next layer lay out the carrots, chopped as convenient. On top of the carrots will be chicken ventricles.
Now you can lay out onions, cut into rings or half rings, or you can also cubes. Optionally you can add bell pepper or a pumpkin, no one limits the imagination, experiments are not canceled, and the ventricles allow you to realize all this, since they go well with many products. When all the ingredients are arranged in pots, we take our fragrant broth and pour it evenly so that it slightly covers the contents of the pot. If spices were not previously added to the broth, then you can add them now.
Everyone knows the benefits of chicken ventricles. Thanks to the content a large number protein, iron, folic acid, and a host of vitamins are incredibly beneficial for improving skin and hair, as well as supporting circulatory and immune system function. At proper preparation stomachs taste great.
Today I decided to experiment and cook pot roast from chicken stomachs. It turned out delicious and high-calorie dish, the ventricles became tender and juicy.
Defrost chicken stomachs. If the stomachs are uncleaned, then, of course, it is necessary to clean them from a rough film. But I buy already cleaned stomachs.
Thoroughly rinse the stomachs and cut them into small pieces.
Put the stomachs in the pan. Salt, add black ground pepper, red Bell pepper, coriander, basil, thyme to taste. Fry the stomachs in a small amount of oil over medium heat until golden brown.
While the stomachs are fried, peel 8 medium potatoes and cut into cubes.
We put the potatoes in pots about halfway through and salt to taste.
Put the stomachs on the potatoes with the second layer.
Cut the onion into quarters of rings or half rings, as you like, and fry.
Put the fried onion on the stomachs.
Rub 2 medium carrots on a coarse grater and lightly fry over medium heat, adding 1 tbsp. l. tomato paste and 1 tbsp. l. spicy adjika.
Lay out the carrots as the last layer.
Pour the contents of the pots with boiling water, cover with lids and send on a baking sheet in the oven, heated to 200 degrees. We put out the roast for 40 minutes. Open the lids and leave in the oven for another 10 minutes.
Roast with stomachs can be served both in pots and on plates.
Enjoy your meal!
Time for preparing: PT01H00M 1 hour
Potatoes stewed with chicken stomachs are very tasty and fragrant.
Chicken stomachs, thanks to this cooking method, are tender and soft: they literally melt in your mouth. If you do not have clay pots, then this is not a problem at all. Stomachs with potatoes can be baked in a suitable cast-iron or glass dish (heat-resistant, of course). It is not necessary to adhere to the number of products: put it to your taste. I won't even tell you how tasty dish. Who did, he will understand me without words. And I recommend to the rest to cook and be sure to try.
Composition of products
- 400 grams of chicken stomachs;
- 400 grams of potatoes;
- one small head of onion;
- one carrot (medium size);
- vegetable oil odorless - for frying;
- salt and spices - to taste;
- water.
Potatoes stewed with chicken stomachs: a step-by-step cooking process
- Well-washed chicken stomachs are cut into four parts.
- Pour vegetable oil into a frying pan, lay out the chopped stomachs, fry over high heat until the liquid has completely evaporated.
- At this time, we clean the head of the onion and cut it into medium cubes.
- Peel the carrots, wash and cut into thin pieces of medium size.
- As soon as the liquid has evaporated, and the meat begins to fry, we send onions and carrots to the pan.
- Stir thoroughly and continue to fry the vegetables over medium heat until half cooked.
- Wash the potato tubers, peel and cut into large pieces.
- We shift it into a deep bowl, salt and pepper to taste, add your favorite spices and bay leaf, broken into small pieces.
- In a bowl with potatoes, fried vegetables and stomachs, mix well.
- We lay out the resulting mass in pots, fill it with water (it should reach the middle of the pot) and cover with lids.
- If you do this in another dish, the process is the same: fill it up to half with water and cover the dish with a lid.
- We put everything in a cold oven, leave for about 1.5 hours: at a temperature of 170-180 degrees.
- Before serving, you can sprinkle with herbs. From a large container, lay out the potatoes with stomachs on plates.
- More, you will find on our website.
Bon appetit and have a great evening.
chicken ventricles in sour cream general principles cooking
Defrost chicken ventricles at room temperature.
Before cooking, rinse the ventricles from the remaining dirt.
Do not forget to remove fatty deposits and film from the ventricles.
It will remove bile smudges from the stomachs.
To make the ventricles soft, boil or marinate them first.
Before cooking, hold the ventricles in cold water two hours.
In order for the stomachs to soften, it takes at least an hour to cook offal.
After cooking, the finished ventricles are fried or stewed.
Chicken ventricles in sour cream with vegetables
Ingredients:
A kilogram of chicken ventricles;
45 g butter;
Four st. l. sour cream;
Vegetable oil;
Two carrots;
One bow;
Greens;
Four s. l. mayonnaise.
Cooking method:
1. Boil the cleaned and thoroughly washed ventricles until soft, let them cool and cut randomly.
2. Peel the carrots with a vegetable peeler and grate into strips.
3. Remove the husk from the onion and chop it.
4. Fry the vegetables in hot vegetable oil until soft.
5. Add the stomachs to the carrots and onions. Simmer everything together for five minutes.
6. Pour sour cream into the pan, add pepper, mayonnaise and salt. Fill the dish butter and simmer for another five minutes.
7. After the elapsed time, add chopped greens, mix and remove the pan from the stove.
8. Serve ventricles stewed in sour cream along with fried potato slices.
Chicken stomachs in sour cream in a slow cooker
Ingredients:
590 g of chicken ventricles;
Spoon of tomato paste;
Three tablespoons of sour cream
Cooking method:
1. Rinse the ventricles, remove the films and place them on the bottom of the multicooker bowl.
2. Peel and randomly chop the onion. Sprinkle the vegetable over the stomachs.
3. Add salt, sour cream, pepper and tomato paste to the bowl.
4. Mix all the contents of the bowl and send it to the slow cooker. Set the normal "Baking" mode and cook the ventricles for an hour.
5. After the signal, remove the bowl and spread ready meal by plates.
6. Decorate the chicken stomachs with parsley and olives.
Chicken gizzards in sour cream stewed with potatoes and mushrooms
Ingredients:
660 g of chicken stomachs;
380 g potatoes;
320 g mushrooms;
60 g sour cream;
Lavrushka;
Cooking method:
1. Hold the mushrooms in water, then remove the darkened places from them. Cut the ingredient into large pieces.
2. Peel the potatoes with a vegetable peeler. Then rinse it and cut into cubes of two centimeters.
3. Rinse the ventricles, remove the bile films, rinse and cut into two parts.
4. Put the chicken ventricles in a saucepan, fill them with water, add bay leaf and cook for two hours.
5. After the allotted time, add mushrooms and salt to the ventricles. Boil 20 minutes.
6. Then add potatoes to the pan with mushrooms and ventricles. Boil until potatoes are cooked.
7. In a bowl, mix the eggs with sour cream and pour this mixture into the pan. Mix everything and remove the finished dish from the stove.
8. Serve the dish along with tortillas and herbs.
Chicken ventricles with prunes in sour cream, baked in the oven
Ingredients:
1.2 kg of chicken ventricles;
490 g prunes;
Low-fat yogurt;
Two carrots;
Half a glass of sour cream;
A spoonful of vegetable oil;
Chicken bouillon.
Cooking method:
1. Soak prunes for three hours in cold water.
2. Fill the stomachs with water and clean thoroughly. Then rinse them and chop coarsely.
3. Peel the onion and cut into rings or half rings.
4. Heat the vegetable oil in a frying pan and put the onion there. Fry the vegetable until browned, then add salt, ventricles and pepper. Roast everything together for 15 minutes.
5. Dry the prunes and put half in a baking dish. Place the ventricles fried with onions on top of the prunes, then the remaining prunes.
6. Lay out the peeled and thinly sliced carrots in the next layer.
7. In a container, mix yogurt, sour cream and chicken bouillon. Pour this mixture into the mold.
8. Remove the form with the ventricles and prunes in the oven, heated to 200 degrees. Bake 40 minutes.
9. Serve this dish with a salad of fresh vegetables and a slice of white bread.
Chicken gizzards in original sour cream sauce
Ingredients:
530 g of chicken ventricles;
Vegetable oil;
160 g sour cream;
One bulb;
Two pickled cucumbers;
Carrot;
A centimeter of ginger root;
garlic clove;
Two spoons of horseradish.
Cooking method:
1. Put the cleaned and washed ventricles to boil in water for 40 minutes. Let them cool and then chop finely.
2. Peel the carrots and onions and cut into pieces.
3. Heat oil in a frying pan, put chopped ginger and squeezed garlic into it. Slightly fry the ingredients and remove them from the oil.
4. In the same pan, put carrots, ventricles, onions and fry them for 10 minutes.
5. Pour sour cream into the pan, add diced cucumbers, pepper, horseradish and salt. Simmer everything together for 15 minutes.
6. Serve the ventricles with the sauce. Add chopped dill and garnish to the dish.
Chicken ventricles in sour cream, baked in pots
Ingredients:
900 g of chicken ventricles;
Four bulbs;
Bank of sour cream;
Black pepper.
Cooking method:
1. Clean the chicken ventricles of all excess and rinse them.
2. Peel the bulbs and divide into slices.
3. Twist chicken ventricles and onions in a meat grinder. Pepper and salt the resulting mixture.
4. Add sour cream to the minced meat from the ventricles, mix and spread the resulting mass into pots.
5. Put the pots in the oven and bake the dish at 200 degrees for one hour.
6. If desired, add dried fruits, for example, prunes, to the pots.
7. Serve hot with toasted bread slices and vegetables.
Chicken gizzards in sour cream stewed in chicken broth
Ingredients:
750 g of chicken ventricles;
A glass of sour cream;
two bows;
Allspice;
A spoonful of tomato sauce;
Black pepper;
Two glasses of chicken broth;
Vegetable oil;
Laurel leaf;
Carrot.
Cooking method:
1. Clean chicken stomachs from excess and rinse. Then fill them with water, salt and cook over medium heat with a bay leaf for 50 minutes.
2. Peel the onion and cut into large half rings.
3. Peel the carrots as well, and grate.
4. Heat the pan and pour in the vegetable oil. Fry carrots and onions in this oil until lightly translucent.
5. Rinse the finished chicken stomachs again and cut into three parts.
6. Add chopped ventricles to the pan with vegetables, pour everything with broth and simmer under a closed lid for a quarter of an hour.
7. After this time, add sour cream and tomato sauce keep simmering.
8. After another 15-20 minutes, the chicken stomachs will be ready. Add peppers and salt to it. Mix and serve.
9. With such a dish will be combined buckwheat or barley.
Chicken ventricles in sour cream with cheese
Ingredients:
1.1 kg of chicken stomachs;
0.5 l of kefir;
160 g of cheese;
Butter;
A spoonful of hops-suneli;
green onions;
Onion;
Carrot.
Cooking method:
1. Place the cleaned and washed ventricles in a saucepan, add water and cook for one hour.
2. Cut the ventricles and put them in a container.
3. Peel the onion along with the carrots. Cut the first into half rings or rings, and grate the carrots through a grater.
4. Add vegetables to the container to the ventricles. Pour salt, pepper, suneli hops there and pour everything with sour cream along with kefir. Mix everything and leave to marinate for one hour.
5. Take a baking dish, put the chicken ventricles there along with the marinade, sprinkle everything with grated cheese and pour over the melted butter.
6. Cook in an oven preheated to 200 degrees for about 25 minutes.
7. Before serving, sprinkle the dish with chopped parsley and add mashed potatoes as a side dish.
8. If desired, cook this dish in pots.
Chicken ventricles in Korean sour cream
Ingredients:
530 g of chicken ventricles;
Three heads of onions;
Ground red pepper;
A spoonful of soy sauce;
Five tablespoons of sour cream;
A spoonful of chopped cilantro;
Three tablespoons of sunflower oil;
Five cloves of garlic;
Chicken broth cube.
Cooking method:
1. At the ventricles, remove the inner film, rinse them under running water and set to boil for 55 minutes.
2. Cut the finished ventricles into strips.
3. Peel and chop the onion. Spasser it in a heated sunflower oil. In the same pan, add the ventricles.
4. Pour the offal with chicken cube broth and simmer for 10 minutes.
5. Then add to the pan soy sauce, finely chopped garlic, ground red pepper and mix. Simmer the ingredients for five minutes.
6. Sprinkle with chopped cilantro before serving.
7. Serve boiled asparagus as a side dish. Korean ventricles are also combined with noodles.
Chicken gizzards in sour cream - tricks and tips
When cooking the ventricles in the broth, put additives to enhance the taste (bay leaf, herbs, peppercorns).
From fresh ventricles, the dish turns out much tastier.
To make chicken stomachs juicy sour cream better to use oily.
Add mustard or thyme to the sour cream sauce, if desired.
For a spicy taste, add red pepper or garlic to the stewed ventricles.
Do not overcook the chicken ventricles, they may turn out dry.
Chicken gizzards cooked in pots with potatoes are worth cooking. If only because it is tasty and simple. Believe me, I was genuinely surprised when the ugly wrinkled and rough offal turned out to be incredibly tasty and tender dish. And, of course, tasty. And due to the rich bouquet of spices, it turned out fragrant and piquant. It is very easy to remember this recipe for chicken stomachs with onions and potatoes. And to repeat in your kitchen is even easier. Let's cook!
Tender chicken stomachs in pots with potatoes are prepared from the following products:
Recipe for chicken stomachs with fragrant potatoes (with step by step photos):
I got not very "successful" ventricles. Therefore, I fussed with them for 15 minutes, no less. But I hope you have better luck. Wash your navels well. Trim the fat and remove the yellow tough film (if any). Fill with water. Add spices - bay leaf and allspice. Put a whole peeled small onion. Salt is not needed yet. Put on medium-high heat. Bring to a boil and lower the simmer temperature. Let the stomachs spend 20-30 minutes in slightly gurgling water. By the way, I recommend that lovers of spicy and spicy try my recipe. | 
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In the meantime, one main ingredient of the dish is being cooked, take care of the second. Peel potatoes. Wash and cut. I wanted to give the shape of a straw. But neat sticks and cubes are also quite suitable. | 
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Put potato straws (cube, sticks, circles) on hot oil. Add salt, paprika, black and red hot peppers, oregano and dried garlic. Fry on all sides over high heat. | 
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Throw semi-finished offal in a colander. Do not pour out the broth, but strain through cheesecloth and set aside. It is in it that chicken stomachs in pots with potatoes will languish in the oven. Cool the navels a little and cut into thin slices. | 
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Arrange the stomachs and potatoes in pots. Salting a little, pour in the broth so that it covers them. Cover with lids, shifting them slightly on one side. So that hot air escapes unhindered, and the broth does not splash around the oven. You can cook such a dish in one large form, covering it with foil if there is no lid. Cook in an oven preheated to 180-200 degrees for 40 minutes. It can be longer (about an hour). | 
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Has the specified time passed? Rather, take the pots with ventricles and potatoes out of the oven and serve-serve-serve! | 
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Cook delicious and eat with gusto!