Chicken gizzards in sour cream - for giblets lovers! Recipes for chicken stomachs with sour cream in the oven, in a slow cooker, in pots. Baked chicken stomachs Chicken stomachs in the oven

Chicken gizzards rarely used in cooking, although they are very useful and delicious dishes are obtained with them. I offer an interesting, but not very common recipe - baked chicken stomachs in the oven.
Recipe content:

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 tasty dishes, you just need to know how to cook them correctly. And it is not difficult at all and no special culinary skills are required. The task is to make them come out soft, tender and fragrant, while not losing their palatability and nutritional properties. To do this, they can be boiled, however, with this method of preparation, part 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 it into minced meat.

In addition, chicken stomachs are still low in calories and contain a minimum amount of fat, for example, in comparison with the heart. In addition, the by-product is saturated with useful minerals and vitamins. Therefore, dishes prepared from it are suitable for diet food towards weight loss. It is also worth noting that the muscle tissue of the ventricles contains phosphorus, iron, zinc and potassium, and is rich in complete animal protein. Offal dishes can serve as an excellent source of vitamin E, group B and folic acid.

• Calorie content per 100 g - 114 kcal.
• Servings - 3
• Cooking time - 1 hour

Ingredients:

• Chicken gizzards - 500 g
• Onion - 1 pc.
• Garlic - 2-3 cloves
• Eggs - 2 pcs.
• Pork fat - 50 g
• Ground nutmeg- 1 tsp
• Ginger powder - 0.5 tsp
• Salt - 0.5 tsp or to taste
• Black ground pepper- pinch

Cooking baked chicken stomachs

1. Wash chicken stomachs. If there is fat, remove it. Peel and rinse onion with garlic.

2. Install a meat grinder with a medium or fine grate and pass the offal through it.

3. Next twist lard and bow. 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 to minced meat chicken yolks, press garlic through a press, season with salt and pepper, add nutmeg and ginger powder. You can add any herbs and spices you want.

5. Mix the minced meat well.

6. Pour the whites into a clean and dry bowl and beat with a mixer into a tight, stable white foam.

7. Add whipped egg whites to minced meat.

8. Mix the minced meat well. But do it carefully so that the proteins do not lose their splendor.

9. You can bake a dish in any form. For example, put in a baking dish, portioned muffins or form into a sausage. You decide. I preferred 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.

Chicken stomachs stewed in sour cream are delicious and tender. Recipe chicken stomachs this one is very simple. The finished dish goes well with a side dish of mashed potatoes or buckwheat and is sure to please both adults and children.

To make the ventricles soft, they must first be boiled in lightly 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 from dirt and bile.

Ingredients

calories

calories
99.2 kcal

Squirrels
11.3 g

Fats
5.1 g

Carbohydrates
1.4 g

Cooking

• Step 1

  Chicken stomachs are thoroughly cleaned of film, dirt, and fat deposits are cut off. We leave in cold water for 30 minutes, after which we drain the water, fill it with new water and put it 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

  We clean the carrots and three on a medium grater.

• Step 3

  We cut the onion into cubes, chop the garlic into small pieces (do not squeeze, but cut).

• Step 4

  Drain the water from the chicken stomachs and cut them into small pieces.

• Step 5

  On the vegetable oil fry the onion until golden brown. Then add carrots and chopped garlic. Lightly fry.

• Step 6

  Add 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 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 to skillet butter, which will make the sauce more tender in taste. Simmer for about 5 more minutes.

• Step 9

  We cut the greens (parsley, dill) and fall asleep in the pan. Simmer for a couple of minutes under the lid and remove from the stove. Ready-made chicken stomachs in sour cream are an excellent and inexpensive dish for an everyday table. After cooking, they turn out to be quite soft and tasty and go well with any side dishes for meat.

How to cook delicious chicken stomachs in a pan

To make chicken stomachs soft and tasty, you should follow a few basic rules for their preparation. Before cooking, the ventricles must be thoroughly cleaned of dirt, film and fatty growths.

Boil chicken stomachs for at least an hour over low heat in lightly salted water.

To give pleasant taste 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 is well suited for chicken stomachs. In the process of quenching, the ventricles become softer and juicier.

Chicken stomachs will become softer if you hold them for a couple of hours in cold water before cooking.

The ventricles themselves are not very tasty, so after cooking they are usually stewed in various sauces, for example, sour cream or tomato with the addition of spices and spices.

Chicken gizzards is an affordable product from which you can cook delicious dishes according to simple recipes. The recipe for cooking chicken stomachs should be in every housewife. After all, dishes from the stomachs are low in calories and affordable.

Even children who do not like dishes with offal are happy to eat chicken ventricles stewed in a pan with spices and vegetables. Also chicken stomach recipes women will like it, 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 classic recipe, and also consider a few more equally tasty and simple meals in a pan, in a slow cooker, oven and pots.

Chicken gizzards stewed with mushrooms in sour cream

Dishes from chicken stomachs are nutritious, healthy and tasty. The main requirement for the preparation of ventricles is long-term heat treatment, i.e. pre-boiling and quenching. Thanks to this, the stomachs become softer and juicier. Vegetables, such as mushrooms, carrots and onions, will also help to shade their taste.

Ingredients:

• Chicken stomachs - 700 g
• Fresh champignons - 400 g
• Sour cream - 5 tbsp. spoons
• Onion (large) - 1 pc.
• Carrots (large) - 1 pc.
• Vegetable oil
• Garlic - 1 clove
• Salt, sugar, ground pepper - to taste
• Bay leaf, peppercorns
• Butter - 30 g
• Greens - to taste

Cooking:

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. We fry the mushrooms in a pan so that moisture is gone from them, after which we remove them in a separate plate.
4. We cut the onion into cubes, rub the carrots on a coarse grater. Chop the garlic with a knife into small pieces.
5. We drain the water from the ventricles and cut them into small pieces.
6. Fry the onion in a frying pan, then add the 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 more liquid and does not burn. Add salt, pepper to taste, and sugar if necessary. You can also use chicken spices.
8. Simmer the ventricles over low heat for about 5 minutes.
9. Pour champignons, finely chopped greens into the pan and simmer under the lid for about 10 minutes.

The finished dish can be served on its own or with a side dish. Chicken gizzards stewed with mushrooms go well with boiled potatoes or pasta.

Stewed chicken stomachs in a slow cooker

The slow cooker 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 meals.

Ingredients:

• Chicken gizzards - 700 g
• Sour cream - 4 tbsp. spoons
• Onion - 1 pc.
• Carrot - 1 pc.
• Tomato paste - 1 tbsp. a spoon
• Salt, sugar - to taste
• Bay leaf, allspice
• Butter - 25 g

Cooking:

1. We heat the slow cooker in the frying mode and add a little vegetable oil.
2. We clean the stomachs from the film and dirt, rinse and put on the bottom of the multicooker bowl.
3. Cut the onion into cubes 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 extinguishing 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. Let's taste the stomachs. Add salt and sugar if necessary. If the stomachs are still too hard, you can increase the stewing time by another half an hour.

We lay out the finished dish on plates and serve to the table. You can sprinkle 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 is very flavorful and satisfying. Chicken ventricles become soft and tasty.

Ingredients:

• Chicken stomachs - 600 g
• Onion - 2 pcs
• Sour cream - 250 g
• Potato - 1 kg
• Carrots - 2 pcs
• Garlic - 1 clove
• Salt - to taste
• Peppercorns, bay leaf

Cooking:

1. We wash the chicken stomachs, remove fat and films. Boil in water with spices for about an hour.
2. Peel potatoes and cut into cubes. Put in pots.
3. Cut the onion into cubes, rub the carrots on a coarse grater.
4. Fry the onion in a pan until golden brown, add carrots and chopped garlic.
5. Cut the chicken ventricles and add to the pan with 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, pour a little boiled water.
6. We spread the chicken ventricles with sauce in pots on top of the potatoes. If necessary, pour boiled water so that it covers the potatoes.
7. Cover the pots with a lid and put in the oven. Bake potatoes with chicken stomachs until potatoes are ready.

We take out the pots with stomachs from the oven and serve. If desired, you can sprinkle chopped parsley or dill on top of the hot dish, cover the pots with lids and let stand for a couple of minutes so that the greens are steamed and make the potatoes even more fragrant.

Chicken gizzards - a recipe for cooking in a pan

by the most in a simple way cooking chicken gizzards is frying them in a pan. The recipe for this dish will not cause difficulty even for novice housewives. Ready-made stomachs are tasty, fragrant and soft.

Ingredients:

• Chicken gizzards - 700 g
• Onion - 2 pcs
• Carrot - 1 pc.
• Vegetable oil - 100 g
• Salt - to taste
• Spices - to taste

Cooking chicken stomachs in a pan:

1. Boil the chicken stomachs in salted water for about an hour.
2. Cut the boiled stomachs into small pieces and fry in vegetable oil in a pan.
3. Cut the onion into half rings and add to the stomachs. We fry together.
4. Add coarsely grated carrots. 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 the dish for about 20 minutes.
7. We add spices, for example, coriander, basil or ready-made prefabricated spices for meat, cover with a lid and simmer until the stomachs are ready.

The finished dish is very tasty and fragrant. Chicken ventricles become soft, and spices and onions give them new flavor notes. Enjoy your meal!

Chicken gizzards baked in the oven with vegetables and cheese

Potato casserole with chicken stomachs, vegetables and cheese turns out to be a delicious independent dish that is suitable for everyday and festive tables. The dish is fairly easy to prepare. This will require the simplest and most inexpensive ingredients and a little free time.

Ingredients:

• Potato - 1 kg
• Chicken gizzards - 600 g
• Large tomato - 1 pc.
• Onion - 1 pc.
• Hard cheese - 150 g
• Mayonnaise
• Sel, pepper, bay leaf - to taste

Cooking:

1. Clean chicken stomachs from films, bile and fat, boil in salted water with bay leaves and sweet peas. Cut into small strips.
2. Peel potatoes and cut into slices.
3. Onion cut into half rings.
4. Lubricate the baking dish with vegetable oil, lay out a layer of potatoes, salt and spread with mayonnaise.
5. Place the chicken stomachs on top of the potatoes and coat with mayonnaise.
6. Put a layer of onions on the stomachs.
7. Lay out the potatoes again with the next layer and coat with mayonnaise. Salt, pepper to taste.
8. Cut the tomato into slices and spread on top of the potatoes.
9. Grate the cheese and cover the dish. Top with herbs or spices as desired.
10. We put the potatoes with the stomachs in the oven and bake until the potatoes are ready.

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 is not only tasty, but also beautiful. It can be prepared for a festive table or to please your loved ones with a new dish.

Chicken stomachs in Korean - tasty and simple

This recipe for cooking chicken stomachs will appeal to lovers of spicy dishes. Korean-style stomachs are distinguished by their spicy taste and extraordinary aroma of spices and spices. Delight your loved ones with an unusual and very interesting dish.

Ingredients:

• Chicken stomachs - 1 kg
• Carrots - 2 pcs
• Soy sauce - 3 tbsp. spoons
• Garlic - 3 cloves
• Onion - 3 pcs
• Vinegar - 1 tbsp. a spoon
• Vegetable oil - 4 tbsp. spoons
• Ground pepper - ¼ teaspoon
• Salt - to taste (about 2 teaspoons)
• Ground paprika - ¼ l. spoons
• Ground coriander - ½ teaspoon

Cooking:

1. Chicken stomachs are cleaned of fat and films. Boil in salted water for about an hour.
2. Remove the stomachs from the broth, let cool, then cut into small pieces.
3. Peel the onion and cut into thin half rings.
4. We rub the carrots on a coarse grater. It is advisable to use a nozzle for Korean carrots.
5. Lightly fry the onion in a frying pan so that it remains transparent and slightly crunchy.
6. In a bowl, mix onions, carrots and chicken stomachs, squeeze garlic through a press from above. Add spices (except ground pepper), salt, soy sauce and vinegar. You can also use ready seasoning for Korean carrots.
7. In a frying pan, heat the vegetable oil, 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 add more flavor to the dish.
8. Mix all ingredients thoroughly and taste. If desired, you can still salt or pepper, adjust the acidity with a pinch of sugar.
9. Place the dish in a glass container and leave in a cold place for several hours.

Marinated chicken gizzards

The recipe for marinated chicken gizzards is surprisingly simple. Wherein ready meal it turns out very tasty and tender, goes well with various. You can even prepare pickled ventricles for a festive table. They will be a great alternative and will surely please your guests.

Ingredients:

• Chicken stomachs - 500 g
• Garlic - 5 - 6 cloves
• Onion - 1 pc.
• Vinegar - 30 g
• Sunflower oil - ½ cup
• Allspice - 1/5 teaspoon
• Sugar - 2/3 tsp
• Soy sauce - 1 tbsp. a spoon
• Parsley - to taste
• Salt - 1 teaspoon

Cooking:

1. We clean the chicken ventricles and cook until tender (about an hour) in salted water. Throw in a colander and leave to cool.
2. Cut the stomachs into strips and place in a bowl.
3. Peel the onion and cut into half rings. Add to 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, 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 is tender and tasty. Marinated chicken stomachs become soft and fragrant. 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 gizzards in tomato sauce

Chicken gizzards with tomato sauce sauce go well with buckwheat garnish, mashed potatoes or pasta. sweet and sour tomato sauce well sets off the taste of the ventricles, makes them nutritious and tender. getting ready this dish fast enough. At the same time, it is perfect for everyday table and even children will like it.

Ingredients:

• Chicken gizzards - 600 g
• Onion - 1 pc.
• Carrot - 1 pc.
• Garlic - 2 cloves
• Tomato juice - 500 g
• Salt, sugar - to taste
• Bay leaf - 2 pcs
• Allspice - 6 pcs
• Basil, other spices - to taste
• Vegetable oil
• Butter - 30 g

Cooking:

1. We wash the chicken stomachs, clean them from films and fat. Boil for about an hour in water with salt, bay leaf (1 leaf) and allspice (3 peas).
2. When the ventricles become soft enough, drain the water and let them cool. After cooling, cut them into pieces.
3. Peel the onion and cut into cubes.
4. We clean the carrots and rub on a coarse grater.
5. Cut the garlic with a knife into small cubes.
6. Fry the onion in vegetable oil until golden brown, add carrots and garlic.
7. Add sliced ​​stomachs. Fry for a couple of minutes.
8. Pour the tomato sauce into the pan, add a little boiled water to make the sauce more liquid. Throw in the remaining bay leaf and allspice. Optionally, you can add basil or other spices for meat. Simmer for about five minutes.
9. Add butter to the sauce, which will make its taste softer and more tender. Salt and add a little sugar to taste. Sugar removes excess acid tomato juice and makes the sauce even tastier.
10. Stew the stomachs for about five more minutes.

The finished dish is tasty and tender. Chicken stomachs in tomato sauce sweet and sour sauce is an excellent alternative to stew and goes well with mashed potatoes, buckwheat or pasta.

Meat by-products are slightly inferior in terms of nutritional value first-class meat, and sometimes even surpass it. They are cheaper, which makes some housewives look at them with disdain. But if you know the secrets of cooking offal, dishes from them turn out to be tasty and healthy. Chicken "navels" for a quarter consist of protein, contain many useful trace elements, fiber, they are satisfying, but at the same time not too high-calorie. But they have several layers of dense muscle tissue. A cook's mistake is fraught with the fact that the dish will turn out tough and tasteless. If you know how to cook chicken stomachs correctly, they will remain soft and juicy, it will be pleasant to eat them.

Cooking features

If you were going to do tasty dish from chicken offal, you need to learn how to cook chicken stomachs so that they are soft and juicy. Half of it depends on the chosen recipe. Offal stewed in sour cream is always more tender than fried or boiled in water. However, the recipe is not everything. There are several ways to cook chicken gizzards so that they are soft and tasty, regardless of the recipe chosen.

• Offal from a young bird cooks faster and is more tender than from an old one. Give preference when buying ventricles of pink color and small size.
• From stale offal to cook a delicious dish will not work. Do not take chicken "navels", which have a dark shade and a sour smell. The garlic aroma should also alert you: with its help, unscrupulous sellers try to mask the unpleasant spirit of the missing meat.
• Fresh and chilled meat products when cooked, they remain juicier - give preference to them. If you still have to use frozen stomachs, let them thaw in the refrigerator. Offal thawed without sudden temperature changes remains juicier than those thawed abruptly in the microwave or under running hot water.
• Hardness of the stomachs can give a white film. The product produced at specialized poultry farms is cleaned of it, however, there are specimens on which it is fully or partially preserved. In this case, it must be torn off or cut with a knife, washing the stomachs before heat treatment.
• If chicken stomachs are soaked for an hour or two in cold water before cooking, they will remain softer after cooking.
• The main secret of cooking soft chicken stomachs is the duration of their heat treatment. They need to be cooked for at least an hour or even two if the offal is taken from an old bird. After that, it is still recommended to put them out. The longer you cook the stomachs, the softer they will be.

If you want to cook a delicious dish of chicken stomachs, be patient. Prolonged heat treatment will make them soft and juicy. You will give offal the desired taste with the help of fragrant spices, vegetables, sauce and other ingredients. Their choice depends on the specific recipe.

Chicken gizzards with onions and carrots in a pan

• chicken stomachs - 1 kg;
• onions - 75 g;
• carrots - 150 g;
• vegetable oil - 40 ml;
• water - 0.4 l;
• salt, pepper - to taste.

Recipe for the occasion::

Cooking method:

• If necessary, clean the stomachs, removing fat and internal films. Rinse them thoroughly and pat dry with a towel.
• Cut into medium-sized pieces, dividing each "navel" into about 4 parts.
• Remove the husk from the onion, cut it into medium-sized cubes.
• Peel the carrots and chop them on a coarse grater.
• Heat the oil in a frying pan and put the onion in it. Fry it over low heat until translucent.
• Add ventricles and carrots to the onion, cover with water.
• Cover the pan with a lid and simmer the offal for an hour.
• Salt, pepper and continue cooking for another 10 minutes.

One of the most simple recipes cooking chicken ventricles allows you to get a tasty and healthy dish. It remains to cook a side dish, and a hearty dinner is ready.

Chicken stomachs in beer in a slow cooker

• chicken stomachs - 0.5 kg;
• onions - 150 g;
• flour - 20 g;
• butter - 100 g;
• sugar - 5 g;
• Dijon mustard - 20 ml;
• beer - 0.25 l;
• water or chicken bouillon- 0.25 l;
• salt, pepper - to taste.

Cooking method:

• Rinse chicken stomachs, pat dry. If they are large, cut into several pieces.
• Peel and cut the onion into thin half rings.
• Put the butter cut into medium-sized slices into the multicooker bowl and start the unit for 15 minutes in the “Frying” mode. If your device does not have such a program, select the baking mode - the result will be identical.
• When the butter has melted completely, put the onion in it. Wait until it turns golden.
• Add offal and wait for the program to complete.
• Sprinkle with flour and stir.
• Mix beer with broth, dilute mustard with sugar, salt and pepper with a small amount of this mixture.
• Add mustard to the stomachs, stir.
• Pour in the remaining beer and broth mixture.
• Lower the lid of the multicooker, activate the "Extinguishing" mode. Set the timer to 60-90 minutes, depending on the size of your stomachs.

Stomachs boiled in beer are tender and juicy, have a piquant taste and are combined with almost any side dish. They can be served with potatoes, buckwheat, pasta, rice.

Chicken gizzards with potatoes in the oven

• chicken stomachs - 0.6 kg;
• potatoes - 0.6 kg;
• onions - 100 g;
• garlic - 2 cloves;
• tomato sauce - 20 ml;
• sour cream - 60 ml;
• fresh herbs (dill, parsley) - 50 g;
• hard cheese - 100 g;
• vegetable oil - as needed;
• salt, spices - to taste.

Cooking method:

• Rinse the stomachs, fill with water and put on the stove. Bring to a boil over medium heat, reduce flame intensity and simmer for 40-60 minutes, depending on the size of the offal. 10 minutes before readiness, you can throw a bay leaf and a few peas of black and allspice into the pan.
• Wash the potatoes and, without peeling, boil until half cooked.
• Cool potatoes and boiled stomachs.
• Peel the potatoes, cut into round slices.
• Cut the stomachs into plates or cubes.
• Crush the garlic with a special press, mix it with sour cream and tomato paste.
• Wash and chop the greens with a knife.
• Peel the onion and finely chop.
• Grease a baking dish thickly with vegetable oil, put potato slices in it.
• Sprinkle potatoes with onions, then chopped herbs and spices.
• Put the chicken stomachs in the next layer, salt and season them, grease with the prepared sauce.
• Preheat the oven. When the temperature in it reaches 180 degrees, put in it a form with potatoes and chicken offal.
• Bake for 30 minutes, then remove from oven and sprinkle with grated cheese.
• Return the mold to the oven for another 10 minutes.

Stomachs baked under sour cream will turn out soft and tender. Potatoes will add satiety to the dish. Cheese will cover it with an appetizing crust, making it worthy of a festive table.

Chicken gizzards with vegetables in a cauldron or pan

• chicken stomachs - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• tomato - 150 g;
• bell pepper - 0.2 kg;
• dill - 50 g;
• soy sauce - 40 ml;
• sour cream - 40 ml;
• vegetable oil - 60 ml;
• water (for extinguishing) - 0.2 l;
• universal seasoning with dried vegetables - to taste.

Cooking method:

• Place well-washed chicken stomachs in a saucepan, cover with water and boil until soft. Remove with slotted spoon and cool. Cut coarsely if desired. If the stomachs themselves are not large, they can be left whole.
• Peel the onion and cut into thin half rings.
• Wash the pepper, cut off the stalk, remove the seeds. Cut the vegetable lengthwise into 4 parts and cut into not too thin strips.
• Scrape and coarsely grate the carrots.
• Pour boiling water over the tomato and remove the skin from it. Remove the seal near the stem with a knife. Cut the tomato pulp into cubes about 1 cm in size.
• In a cauldron or thick-bottomed pan, heat the oil and put the onion in it.
• When the onion turns golden, add the carrots to it and fry the vegetables together for a couple more minutes.
• Add peppers and tomatoes, simmer for a minute or two.
• Put down the stomachs. Saute them with vegetables for 5 minutes.
• Mix soy sauce with sour cream, dilute with water and pour the offal with vegetables with the resulting liquid.
• Reduce the heat and simmer the ventricles with vegetables for 20 minutes.
• Add seasonings and continue to simmer for another 10 minutes, making sure that the liquid from the cauldron has not boiled away completely. Add some water if necessary.

Chicken stomachs are obtained according to this recipe not only soft, but also juicy. They can be eaten without a side dish, but it is better to supplement them with potatoes or pasta. They will remain delicious even if they cool down, they can be served instead cold appetizer. If the vegetables are not pre-fried, but immediately stewed together with offal, you get a dietary dish.

Chicken gizzards in sour cream

• chicken stomachs - 0.5 kg;
• chicken broth or water - 0.25 l;
• sour cream - 0.25 l;
• vegetable oil - 40 ml;

Cooking method:

• After washing and drying the chicken ventricles, cut them and fry for 5 minutes in hot oil. Do not cover the pan at this time with a lid; it is better to make the intensity of the flame medium or even strong.
• Reduce the heat and pour the broth over the ventricles. Simmer them covered over low heat for 30 minutes.
• Salt and season offal, pour sour cream. Continue to simmer, uncovered, for another 20-30 minutes. During this time, they will become quite soft.

This recipe for stewed chicken ventricles can be called a classic, as housewives have been using it for a long time and many chefs prefer this simple option.

Chicken gizzards with mushrooms

• chicken stomachs - 0.7 kg;
• fresh champignons - 0.25 kg;
• onions - 0.2 kg;
• sour cream - 0.5 l;
• chicken or mushroom broth - 0.2 l;
• vegetable oil - 40 ml;
• salt, spices - to taste.

Cooking method:

• wash chicken offal and cut them into small pieces.
• Peel and cut the onion into thin half rings.
• Wash the mushrooms, blot with a towel, cut thinly.
• Mix half of the sour cream with the broth. If necessary, it can be replaced with boiled water.
• Heat the oil in a deep frying pan and put the onion half rings in it, fry them over medium heat for 5 minutes.
• Add chicken navels and fry them for 5 minutes along with onions.
• Pour in sour cream mixed with broth.
• Cover the pan with a lid and simmer the offal for half an hour.
• Salt, pepper, add mushrooms and the remaining sour cream, mix.
• Continue to simmer covered for 15 minutes.

Chicken stomachs prepared according to the above recipe are especially fragrant. Not only mushroom lovers will like them. It is difficult to treat such a dish without proper respect. It can even be served at the festive table, and your guests will be satisfied.

Chicken gizzards in spicy sour cream sauce

• chicken stomachs - 0.5 kg;
• sour cream - 150 ml;
• pickled cucumbers - 100 g;
• onions - 100 g;
• carrots - 100 g;
• garlic - 1 clove;
• grated horseradish - 20 g;
• grated ginger - 5 g;
• vegetable oil - as needed;
• salt, black ground pepper - to taste.

Cooking method:

• Wash and clean fresh vegetables.
• Grate the roots of horseradish and ginger, pass the garlic through the press.
• The ventricles, washed, boil until tender in salted water. Let them cool and cut into cubes.
• Grate the carrots, finely chop the onion.
• Cut the pickled gherkins into small pieces.
• Fry the onions and carrots in hot oil, add the ventricles to them and fry them for 5 minutes.
• Mix sour cream with the rest of the ingredients, pour chicken offal with the resulting sauce.
• Simmer for 10 minutes covered.

This dish of chicken ventricles has an original spicy taste. The recipe is useful for those who like to experiment in the kitchen.

If you know how to cook chicken ventricles so that they become soft and tender, in your family menu there will always be inexpensive, but hearty, tasty and healthy dishes from these offal.

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Begin. The most important thing is to be patient, as cooking will take 1.5-2 hours.

Thoroughly clean 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.

Wash the pan and put the stomachs into it again. We also put a bay leaf and 4-5 black peppercorns there, fill it with water (the water should be 2-3 cm above the ventricles) and cook from the moment of boiling for 40-50 minutes over low heat. For now, you can forget about them.

In the meantime, cut the onion into thin half rings, and then into 4 more parts.

Saute the onion in vegetable oil until transparent.

Grate the carrots on a medium grater.

Add it to the onion and pass it a little.

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

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

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

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

Dilute 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, ground black pepper and any seasoning that you like (I have suneli hops).

We mix everything thoroughly.

After 30 minutes, as the chicken ventricles are stewed with vegetables, we gradually introduce the sauce into the pan.

Add greens to the pot.

Stir and turn off after boiling.

So the chicken stomachs with sauce are ready. To be honest, they are faster to cook than to describe the cooking process. But I assure you, this is a very tender and tasty dish.

Tender chicken ventricles can be served as a separate dish, and with horns or mashed potatoes.

Bon appetit everyone!

By-products are valuable not only for their cheapness. They are of excellent quality and allow you to get a lot of useful substances when they are eaten. But a lot depends on the professionalism of the chefs.

Recipe for chicken stomachs in the oven with liver

To prepare such a dish, use:

• 250 g stomachs;
• 250 g of liver;
• several medium bulbs;
• a couple of carrots;
• a head of garlic split into teeth;
• 100 g of cheese (choose it at your discretion);
• tomato;
• cream sauce.

Offal should be boiled from ¼ to 1/3 hour, without adding salt. The liver does not need to be cooked. Cut the onion, fry it until golden brown. Garlic also needs to be fried, although its color should be barely pronounced.

Do not overcook the garlic - this can make the dish bitter.

The carrot is grated on a grater with a medium cell, then it is stewed until the vegetable becomes softer.

Both the stomachs and the liver are cut moderately large. The cheese is rubbed on a grater with a small cell, and then vegetables, onions and offal are mixed. Now it's time to use the cream sauce.

Attempts to cook it yourself often turn into a sour taste, because it is difficult to accurately maintain the required proportion of sour cream and other components. Where better to use ready-made creamy sauces.

Circles are made from tomatoes, and then all the meat is placed in oiled pots. The function of the oil is to keep the sauce from burning. The components are pre-mixed in a bowl, where they put more pepper, salt and bay leaf. After mixing, the workpiece is distributed among the pots. There, the dish is sprinkled with shredded cheese.

The pots are placed in the oven for 25 or 30 minutes. You need to process the dish at 180 degrees. Done right, the cooked chicken gizzards will feed three people. As a garnish, use:

• buckwheat;
• boiled potatoes;
• white or black rice.

Alternative recipe

To cook baked chicken stomachs in the oven, you do not need special culinary skills. Even beginners can do this job. As in the previous recipe, you will need clay pots for work. In them, the products will become more fragrant and satisfying. The chicken ventricles themselves will be softer and tastier than usual.

To prepare 6 servings you will need:

• 600 g stomachs;
• 250 g sour cream of moderate fat content;
• a pair of bulbs;
• 1000 g potatoes;
• a couple of carrots;
• garlic.

In addition to these products, bay leaves are used, table salt and pepper. Preparation of chicken stomachs includes washing them, removing the film and fat. The cooking time of the stomachs is approximately 60 minutes. Potatoes after peeling are cut into cubes. They do the same with onions. Onion slices are fried until golden brown, then it is mixed with garlic and carrots, grated with large cells. 5 minutes after laying, sour cream is poured into the pan. Seasonings are added. Having reduced the fire to a minimum, stew for another 8-11 minutes.

It is necessary to dilute the excessively thick sauce with boiled water, but it must be used sparingly.

Chicken gizzards mixed with sauce are placed on top of the potatoes. The pots are covered with lids. There is no exact baking time. Focus only on the moment the potatoes are ready. To improve the dish, sprinkle it with dill or parsley.

Skewers of chicken stomachs in the oven

Can not use a large number of garlic. As the reviews show, few people like the result.

Experts recommend taking the freshest chicken stomachs. They pickle more easily, and the taste will be more pleasant. If there is no special experience in applying exotic seasonings, you can put a simple set of peppers and ground coriander seeds.

Mixing of products is done only by hand. When mixing onions and garlic, they should be between the fingers. On the readiness of the stirred spicy vegetables indicates the beginning of the release of juice. The marinating time of the stomachs is at least 3 hours. To fix the by-products, ordinary toothpicks are taken.

Chicken stomachs in the oven with vegetables

This recipe does not involve baking, but stewing. To achieve maximum piquancy and originality, a little mustard is introduced. The sauce should have a moderate density, so the flour consumption is low. Slicing of the stomachs is done arbitrarily. From 0.25 liters of broth, which is obtained by boiling the stomachs for 20 minutes, you get a good base for the sauce; then the offal is stewed for 5 or 10 minutes.

How to cook baked chicken stomachs:

To make this dish, you need to use spices and vegetables. For 1000 g of giblets take:

• bulb;
• 1 liter of kefir;
• carrot;
• hard cheese;
• various greens.

Chicken offal is boiled after washing for 40 or 50 minutes. Water for cooking should be initially salted. Marinate the stomachs will have 1 hour. They need to be baked at a temperature of 175 degrees. After cooking, it is sprinkled with finely chopped garden herbs.

And one more delicious recipe cooking stomachs, see the video.