Quail stomach recipes. How to cook chicken stomachs delicious

Chicken stomachs are otherwise called navels, the recipe for cooking is not difficult. It is not at all necessary to be a chef to please the family with a delicious dish. We offer you the best variations that will win the heart of any gourmet!

The best recipes for cooking chicken stomachs

All the cooking recipes below will allow you to make a quick and tasty dish from chicken stomachs.

No. 1. Chicken ventricles in sour cream in a pan: "classic"

• offal - 1 kg.
• large carrot - 1 pc.
• onion - 3 pcs.
• high-fat sour cream - 130 gr.
• dill - 20 gr.
• spices (any)

Chicken stomachs stewed in sour cream are incredibly soft and tender. Here is the cooking recipe.

1. Prepare the offal for further manipulations. This includes rinsing and boiling in brackish water until cooked through for an hour.

2. After cooking, fold the ventricles into a colander, let the excess moisture drain. Chop into medium-sized pieces, do not grind too much.

3. Now make a frying on the basis of carrots passed through a coarse grater and onions chopped into cubes. When the vegetables are fried, insert the ventricles into them and simmer for a minimum of 7 minutes.

4. After the allotted time, enter sour cream (you can increase the amount). Stir, season with salt to your taste, then add the spices and chop the greenfinch.

5. Time at least 5-7 minutes. During the allotted interval, all products will reach final readiness. You can taste!

No. 2. Chicken gizzards with cheese and yogurt in the oven

• offal - 1 kg.
• liquid yogurt, natural (like Activia) - 900 ml.
• hard cheese - 180-200 gr.
• onions with carrots - 1 pc.
• greens - 20 gr.
• butter (melt) - 60 gr.
• spices

Chicken gizzards have a recipe for cooking in the oven. We will write it down step by step.

1. So, first deal with offal. Rinse it under the tap very carefully, then send it to salted water and cook (1-1.5 hours). Cool and cut into large pieces.

2. Chop the onions in half rings, pass the carrots through a coarse grater. Mix in navels.

3. Separately, combine yogurt with spices and herbs, pour the offal with vegetables with this mixture. Set an hour, during this period the contents will marinate.

4. Prepare fireproof dishes for baking food in the oven. Pour the marinade and all the ingredients into it, pour with melted butter and sprinkle with cheese. Cook at 180 degrees for a third of an hour.

Number 3. Chicken ventricles with onions and sour cream in a slow cooker

• offal - 0.6 kg.
• sour cream - 80 gr.
• purified water - 600 ml.
• tomato paste (or chili sauce) - 60 gr.
• onion - 2 pcs.
• seasonings

Chicken stomachs according to this recipe are stewed in a slow cooker.

1. Rinse the ventricles, chop into cubes. Chop the onion into a cube. Heat the oil in a multi-bowl on the “Baking” mode. Fry the onion for 7 minutes.

2. After a given period of time, pour in the navels, detect another 5 minutes. Enter water with sour cream, tomato paste and spices. Salt to your taste and stir.

3. Close the device, move the program to "Extinguishing" for 2 hours. Stir the ingredients several times during the entire cooking period.

No. 4. Korean chicken stomachs

• soy sauce - 80 ml.
• onion - 2 pcs.
• offal - 1 kg.
• 9% vinegar - 20 ml.
• garlic slices - 4 pcs.
• crushed black pepper

Chicken gizzards marinated in Korean will be stored for a long time in the cold. The recipe is extremely simple.

1. First, boil the navels so that they become soft. The whole procedure will take an hour and a half.

2. During this period, chop the onion into half rings, fry it in oil until brownish.

3. Mix boiled offal with fried onions, sprinkle with pepper to your taste and do not forget to salt.

4. Squeeze garlic gruel through the press here. Pour in the vinegar with soy sauce. Move the contents to the cold, detect 10 hours. After this period, the appetizer can be tasted!

No. 5. Chicken ventricles with mayonnaise and garlic

• mayonnaise sauce (high-fat) - 120 gr.
• filtered water - in fact
• garlic cloves - 5 pcs.
• offal - 0.9-1 kg.
• onion - 2 pcs.
• spices

chicken stomachs by this recipe preparations are stewed in a pan with mayonnaise and garlic. It turns out very tasty!

1. Boil water and salt, boil the ventricles for an hour. During this time, chop the onion into half rings, fry until golden in oil.

2. Coarsely chop the boiled ventricles, add to the onion and also fry until a beautiful brownish hue. Do not forget to salt and supply the dish with spices.

3. Now combine the mayonnaise sauce with water in an arbitrary amount so that it is enough to fill the contents of the pan. Squeeze garlic cloves here. Move the composition to the dishes and simmer for a quarter of an hour.

No. 6. Chicken ventricles fried with onions and carrots

• offal - 0.6 kg.
• onion - 3 pcs.
• carrots - 1 pc.
• greens - 15 gr.

1. Fry an onion chopped into cubes or half rings and grated carrots in oil until volume is lost. Move to another bowl.

2. Boil the washed and cleaned navels in salt water, remove and cut after an hour. Send to a frying pan with oil, cook until a golden hue.

3. Move chicken stomachs in a plate, sprinkle with fried vegetables. Crumble greenfinch on top, try it! A simple cooking recipe.

No. 7. Fried chicken gizzards with soy sauce and garlic

• garlic cloves - 5 pcs.
• soy sauce- 40 ml.
• ventricles - 1 kg.
• onion - 2 pcs.
• cube "Maggi" - 1 pc.

1. Before cooking the stomachs, they must be rinsed and cleaned. To be soft, send offal for cooking for an hour (salt the water).

2. Cool the navels, crumble arbitrarily, but do not grind. Cut the onion, too, fry until the loss of volume in oil. Pour in the ventricles and mix.

3. Separately, dissolve the Maggi cube in a glass of water, lightly salt this solution. Pour the contents of the pan with it, cover with a lid, detect a third of an hour.

4. Then add garlic crushed into porridge and soy sauce here. Simmer for another 15-20 minutes and turn off. Serve with rice or puree.

No. 8. Chicken ventricles in tomato-sour cream sauce

• stomachs - 1 kg.
• onion - 4 pcs.
• carrots - 2 pcs.
• high-fat sour cream - 140 gr.
• water - 0.6 l.
• tomato paste - 80 gr.
• garlic cloves - 5 pcs.
• spices (any)

Chicken stomachs are very soft and tender according to this recipe. In a frying pan they are stewed in sauce with sour cream.

1. Rinse and clean offal thoroughly before cooking. Transfer to boiling brackish water and note the hour. After a given interval, chop the ventricles into pieces.

2. Heat the oil in a frying pan, fry the carrots (grate) and onions (chopped into half rings) on it. When the vegetables are browned, pour the ventricles over them and bring to a golden brown.

3. Separately, combine water with tomato paste, sour cream, spices to your taste and garlic cloves passed through a crush. Pour this composition into the pan, cover the dishes, simmer for 25 minutes.

No. 9. Chicken gizzards with onions and pickled cucumbers

• offal - 0.75 kg.
• carrots - 1 pc.
• garlic cloves - 3 pcs.
• filtered water - 0.1 l.
• ground black pepper - to your taste
• medium pickled cucumber - 2 pcs.
• onion - 2 pcs.

1. Throw the washed offal on the boil, simmer for an hour. Let cool, chop arbitrarily (but not very finely).

2. Grate carrots, fry in hot oil along with chopped onions. Add diced cucumbers and garlic paste to this.

3. Sprinkle the contents of the pan with pepper and salt. Enter water in the amount according to the recipe and chopped boiled offal.

4. Stew chicken stomachs in a sealed container for half an hour until the moisture evaporates. The recipe for cooking involves subsequent frying for a couple of minutes. Taste with puree and mayonnaise-garlic sauce!

No. 10. Chicken ventricles with potatoes in a pan

• potatoes - 650 gr.
• stomachs - 0.6 kg.
• onion - 2 pcs.
• garlic cloves - 3 pcs.
• greenfinch - 20 gr.
• carrot - 1 pc.
• filtered water - in fact
• spices

1. Prepare the offal for the next steps (washing, boiling for an hour, cutting into medium pieces).

2. Take cast iron cookware. Heat the oil in it, fry the onion cubes until a pleasant bronze hue. Enter the grated carrots and fry too.

3. After 4 minutes, add chopped boiled offal and crushed garlic cloves. Season with spices and do not forget to salt.

4. Reduce the power of the burner, pour in some water, simmer in a closed cauldron for about 15-20 minutes.

5. During this period, it is necessary to rinse, peel and chop the potato tubers into 2 * 2 cm cubes.

6. Add them to the navels, pour in more water and simmer until the potatoes are ready. Sprinkle with herbs before tasting.

Chicken gizzards are a hearty and relatively simple dish, the recipe for which does not cause difficulties. We have brought the most delicious variations that even a beginner can handle. We hope you find a recipe for yourself and will delight your family with goodies more often!

Few people refuse to eat tender chicken - someone loves spicy chicken wings with a crispy crust, someone prefers juicy chicken legs, stewed in sauce, and someone is just crazy about baked whole chicken with potatoes. What about by-products? Often they turn out to be undeservedly forgotten, although you can cook a lot of tasty and delicious dishes from them. healthy meals. One of these offal, or in the common people "giblets", are chicken stomachs.

Not everyone knows about the benefits of chicken stomachs, while their value to the body is difficult to overestimate. Chicken stomachs are about a quarter composed of protein, and are also rich in vitamins (A, B1, B2, B3, B9, B12, C), micro and macro elements (selenium, iron, zinc, calcium, potassium, magnesium, phosphorus). All these components contribute to the fact that the use of chicken stomachs stimulates the digestion process, strengthens the immune system, improves the condition of the skin and hair, normalizes metabolism, supports the functioning of the heart and central nervous system, and is also the prevention of anemia in children and adults. The low calorie content of chicken stomachs makes them dietary product, which can be used by people who care about their health and figure. To keep the maximum in the product useful properties, chicken stomachs are not recommended to be frozen, and when cooking, do not use a large number of oils. It is best to purchase chilled chicken stomachs, the shelf life of which is two days.

In the store, chicken stomachs are usually sold peeled, but if you purchased an unpeeled product, you will have to tinker a bit. In the stomachs, it is necessary to remove the outer fatty layer and the inner elastic membrane, which has a yellowish color. To facilitate the cleaning process, the stomachs can be soaked in ice water or placed in the freezer for a few minutes, or you can pre-scald them with boiling water. Do not forget to thoroughly rinse the chicken stomachs before heat treatment.

Chicken stomachs, affectionately referred to as navels, can be fried, stewed (especially popular and loved by many is the option of stewing in sour cream), baked in the oven, and also cooked from them salads, soups, stews, meatballs and pies. If you want to diversify the dishes already familiar to your family, you can add chicken stomachs to pilaf, goulash, or use them as a filling for pies. Offal goes well with cereals, pasta, potatoes and mushrooms, so the choice of dishes in this regard is practically unlimited. To bring out the taste of chicken stomachs, use spices and herbs such as black pepper, allspice, bay leaf, ground coriander, green onion and dill. Since the stomachs consist of several layers of muscle tissue, they require a long heat treatment, so chicken stomachs can be pre-boiled - this will reduce the cooking time in the future. Cooking young stomachs will take about 40-60 minutes, while old ones will have to be boiled for an hour and a half or two.

As you can see, cooking chicken stomachs is not so difficult, and the duration of their processing will more than pay off. delicate taste and health benefits. Ready to try? Then we bring to your attention our culinary selection!
A very non-trivial salad can be prepared from boiled chicken stomachs, fried champignons, boiled eggs, pickles and green peas. Such a salad will become a real lifesaver when you need to cook something hearty from the products at hand. Despite its simplicity, the salad can be a real highlight of the holiday table.

Chicken gizzard salad with mushrooms, eggs and pickles

Ingredients:
300 g chicken stomachs,
200 g champignons,
100 g canned green peas
3 eggs,
3-4 pickled cucumbers of medium size,
1 small onion
2 tablespoons of mayonnaise,
salt and ground black pepper to taste
greens.

Cooking:
Boil the cleaned chicken stomachs for about 1 hour until they are soft, then cool. Hard boil the eggs and set aside. Heat the oil in a frying pan and fry the chopped onion for 2 minutes, then add the chopped mushrooms and fry for about 5-7 minutes. Lightly salt and pepper, let cool. Cut the stomachs into several parts, mix with mushrooms, green peas, chopped eggs and cucumbers. Add mayonnaise, salt and pepper if needed. Serve the salad chilled, garnished with herbs.

Light and hearty chicken stomach soup with fried onions and carrots, potatoes and buckwheat is another great way to cook offal to the delight of the whole family.

Chicken gizzard soup with potatoes and buckwheat

Ingredients:
400 g chicken stomachs,
3-4 potatoes
1 small carrot
1 onion
60 g buckwheat,
2 bay leaves,
2 liters of water
vegetable oil,
greens,
salt and ground black pepper to taste.

Cooking:
Put the cleaned stomachs in a saucepan, cover with water and cook until they become soft, 1-2 hours. When the stomachs are ready, add the chopped potatoes and buckwheat. Boil for about 15 minutes. Add onions and carrots fried in vegetable oil until soft. Salt, pepper and add bay leaf. Bring to a boil and cook for 5-7 minutes. Ready soup sprinkle with chopped herbs.

Chicken stomachs stewed in sour cream will appeal to many, as they literally melt in your mouth. It's delicious and affordable. meat dish will certainly be appreciated by housewives, for whom the main criteria in cooking are simplicity and economy. Serve fried or boiled potatoes as a side dish to stomachs in sour cream.

Ingredients:
600 g chicken stomachs,
1 onion
1 carrot
100 g sour cream
5-6 peas of allspice,
2 bay leaves,
vegetable oil,

greens.

Cooking:
Put the cleaned chicken stomachs into a saucepan, add water and bring to a boil. Reduce heat, add allspice and bay leaf, cook for about half an hour. Meanwhile, sauté chopped onion in oil until tender, about 5 minutes. Add finely chopped carrots and cook for another 5 minutes. Add chicken gizzards and fry for about 7 minutes. Add sour cream, salt and pepper to taste, pour in about a third of a glass of water and simmer covered for 15-20 minutes. Sprinkle the finished stomachs with chopped herbs.

Baking chicken stomachs in the oven is very unusual way preparation of offal. Our next recipe Suitable for lovers of culinary experiments and those who just want to try something new. If desired, this dish can also be baked in portioned pots.

Chicken gizzards baked with cheese potatoes

Ingredients:
600 g chicken stomachs,
5-6 potatoes,
1 onion
1 carrot
4 garlic cloves,
150 g mayonnaise,
100 g cheese
dill greens,
salt and spices to taste.

Cooking:
Cut chicken stomachs into pieces, put in a baking dish, add salt and spices of your choice, then pour water and bake in the oven at 200 degrees for about an hour and a half. Remove the form from the oven, put a layer of chopped onions, grated carrots and finely chopped garlic on top of the stomachs. Put the potatoes cut into thin strips on top, which must be salted and seasoned with spices. Pour in some water and sprinkle the potatoes with grated cheese. Gently spread the mayonnaise over the cheese layer and send the dish to bake for about 40 more minutes. Ready meal sprinkle with chopped dill, let cool slightly and serve.

Budget friendly but incredibly tasty tender meatballs from chicken stomachs is a great way to diversify your diet without resorting to special tricks.

Ingredients:
500 g chicken stomachs,
1 small onion
1 egg
100 g loaf,
50 ml milk
2-3 garlic cloves,
salt and black ground pepper taste,
vegetable oil for frying.

Cooking:
Soak the loaf in milk. Scroll the chicken stomachs twice through a meat grinder, leaving some or all of the fat on the offal. During the second scroll, add the onion and garlic cloves. Mix the minced meat thoroughly with the softened loaf and egg, salt and pepper to taste. Minced meat will have a loose consistency, so there is no need to form cutlets - minced meat is best put into the pan with a spoon. Fry the cutlets in vegetable oil on both sides until golden brown, about 15 minutes.

Chicken gizzards stewed in a slow cooker with the addition of onions, sour cream and tomato paste can be an excellent gravy for almost any side dish - mashed potatoes, and boiled rice, and pasta, and buckwheat.

Chicken stomachs in a slow cooker

Ingredients:
500 g chicken stomachs,
1-2 small onions
3 tablespoons of sour cream
2 tablespoons of tomato paste,
1/2 glass of water
vegetable oil,
salt and spices to taste.

Cooking:
Chop the onion and fry in a slow cooker for 5 minutes on the “Frying” or “Baking” mode. Add chopped chicken gizzards and cook for another 5 minutes. Add sour cream tomato paste, water, salt and spices to taste. Stir and set the "Extinguishing" mode for 2 hours. Without any extra effort, a delicious dish is ready!

With proper processing, chicken stomachs become very tasty, tender and healthy, so do not be afraid to add dishes from them to your diet, and you will undoubtedly be satisfied. Enjoy your meal!

One of the most delicious and inexpensive offal is chicken stomachs, a very useful product, we will analyze how to cook them deliciously today.

Dishes from the stomachs, in other words, the navels, are varied. We stew them in sour cream, cook them in the oven, in a slow cooker, cook soups, even kebabs turn out great.

How to cook navels tasty and easy, preparation

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

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

Chicken ventricles are muscle fibers that are somewhat coarser than the rest of the meat. To make a delicious dish out of them, you need to spend an hour boiling. If the navels are from older chickens or cocks, then it will take all two hours to cook.

As a child, my grandmother showed me how to cook chicken stomachs correctly so that they are softer, they need to be salted only at the very end of cooking, for ten minutes.

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

Delicious chicken navels fried with onions in a pan

The recipe is very simple, but when cooking, you can use a lot of spices, sauces, and when serving a variety of side dishes.

We will take:

• Kilo chilled chicken navels
• Three small onion heads
• Half a glass of sunflower oil
• Liter of raw water
• Turmeric
• Dried greens
• Two laurels
• Ground black pepper

Cooking process:

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

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

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

Recipe for chicken gizzards with sour cream

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

We will take:

• Half a kilo of navels, can be frozen
• One hundred grams of sour cream
• Small onion bulb
• half glass chicken broth(can be replaced with water)
• Three tablespoons of sunflower oil
• Salt, pepper, seasonings

Cooking process:

Peel and rinse the navels, add water and boil for an hour. Let the water drain completely and cut into cubes.

Chop the onion thinner, fry together with the navels. Then pour the broth, salt, season and add sour cream, in this form, simmer for fifteen minutes under the lid. Can be served with boiled rice and vegetables.

Chicken navels with vegetables in the oven

My favorite recipe because it's quick and delicious. There is no need to boil offal, and I also mix stomachs with chicken hearts, it turns out a very healthy and tasty, satisfying dish.

We will take:

• Half a kilo of chicken navels
• Half a kilo of chicken hearts
• six large potatoes
• one carrot
• Bulb of medium size
• Three cloves of garlic
• table salt
• Freshly ground pepper
• Turmeric
• Provencal herbs
• fresh thyme leaves
• Half a glass of cream

Cooking process:

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

We cut the potatoes into medium-sized cubes or sticks, carrots into beautiful patches. Onion cut into half rings. We press the garlic with a knife or cut into strips.

We spread vegetables and offal, flavor with spices, salt, mix and pour cream. Top the baking sheet tightly with foil and send for forty minutes in the oven. Then remove the foil and let it bake for another ten minutes.

A simple recipe for cooking chicken stomachs in a slow cooker

In a slow cooker, as you know, everything is much easier and faster to cook. In addition, the aromas of spices remain inside and the dish turns out to be much more appetizing.

We will take:

• Eight hundred grams of navels
• One small carrot
• Medium sized bulb
• Glass of water
• Salt, white pepper seasoning for chicken

Cooking process:

We prepare and cut the stomachs into pieces, chop the onion into a thin feather, just three carrots. We put everything at once in a multicooker bowl and add spices. Under the lid in the quenching mode, cook for forty minutes. Delicious served with buckwheat or mashed potatoes.

Soup with chicken giblets

We mix stomachs, liver and hearts in one saucepan, add fresh herbs and get an excellent soup, and very budgetary.

We will take:

• Two hundred grams of chicken navels
• Two hundred grams of hearts
• Two hundred grams of chicken liver
• Three liters of water
• Three medium potatoes
• medium-sized bulb
• Carrot
• Little Lavrushka
• Half a glass of vermicelli
• Large spoonful of sunflower oil
• regular salt
• condiments
• fresh greens
• Khmeli-suneli

Cooking process:

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

We cut the potatoes into small cubes and throw them into the broth, after ten minutes we add the frying and spices, we fall asleep the vermicelli. At the very end, add chopped greens, let it boil and immediately turn off the soup. If desired, greens can be sprinkled directly on the plates.

Chicken gizzards with champignons

The recipe is simple but amazingly delicious. Mushrooms can be replaced with forest mushrooms, even frozen ones, but the taste will change a little. Very tasty with porcini mushrooms.

We will take:

• Eight hundred grams of chicken navels
• Three hundred grams of champignons
• Half a liter of sour cream
• Two large spoons butter, can be melted
• Two medium onions
• Dried herbs, salt and pepper

Cooking process:

Peel the stomachs, rinse and cut into three parts, chop the onion into quarters, mushrooms with plastics. Fry the stomachs with onions, add a little water, lower the temperature and simmer for an hour under the lid. After adding mushrooms, spices, sour cream, stew for another twenty minutes.

Roast in pots of chicken stomachs

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

We take:

• Kilo of chicken navels
• Kilo of potatoes
• Kilo of fresh champignons
• Two medium carrots
• Two large bulbs
• Two glasses of raw water
• A glass of 20% cream
• Two laurels
• Fresh herbs of your choice
• Peppercorns, regular salt, roast herb mix

Cooking process:

We wash the ventricles and let the water drain, cut into four parts, cut the onion into half rings, fry everything together in a pan, then reduce the temperature and simmer under the lid for half an hour.

Separately, fry the champignons sliced ​​\u200b\u200bwith plastics. We cut the potatoes like for soup, just three carrots.

Soak the pots in advance for half an hour in cold water. We lay out the ventricles with onions at the bottom, after that, mushrooms and carrots, potatoes on top, salt each one and spread the spices, pour it with cream and send it to the oven for half an hour.

Chicken navels with cheese sauce

We take:

• Kilo chicken stomachs
• A glass of sour cream
• large onion
• One hundred grams of hard cheese, any
• Two and a half liters of water
• Two large spoons of sunflower oil
• Regular salt, pepper, turmeric, paprika

Cooking process:

We clean the stomachs, wash and cut into three pieces each. Cook in a saucepan for an hour and a half. We cut the onion into cubes, put it together with the boiled navels in a heated pan, fry. Add all the spices and half a glass of broth, after boiling the stomachs. Then add sour cream and simmer over low heat for 10 minutes. After adding the grated cheese, mix, wait until it melts and turn off the stove.

Korean chicken navels

We will take:

• Half a kilo of belly buttons
• large carrot
• Seasoning for funchose
• small onion
• Half cup soy sauce
• Olive oil
• Large spoonful of sesame seeds

Cooking process:

Prepare the ventricles and boil for an hour, cut into cubes. Grate the carrots Korean grater, chop the onion into cubes.

Marinate the vegetables with funchose seasoning for twenty minutes. Then fry in a pan with navels for ten minutes, at the end add soy sauce. The dish can be served cold, like a salad.

Chicken navel cutlets with pumpkin

You heard right, I add pumpkin to minced meat. This is instead of bread or potatoes. Try it, it's really delicious. Cutlets, by the way, turn out to be of a delicate texture, I put them in a pan like pancakes, with a spoon.

We take:

• Half a kilo of chicken stomachs
• Two hundred grams of pumpkin pulp
• One raw egg
• medium-sized bulb
• ground pepper
• two cloves of garlic
• Vegetable oil

Cooking process:

The navels need to be cleaned of the film and washed, the fat, if desired, can be left. We twist them in a combine and put the minced meat in a bowl. We also grind the pumpkin, mix, add the egg and all the spices. It is also better to twist the onion and garlic so that they are not felt. But you can chop and sauté the onion, then add it to the minced meat.

We heat the oil and fry the cutlets over medium heat for seven minutes on each side. You can cook for them tomato sauce and serve with any side dish.

Chicken navels baked in the oven in kefir sauce

We will take:

• Kilo of chicken navels
• Liter of kefir 2.5%
• One medium carrot
• medium-sized bulb
• One hundred grams hard grade cheese
• Large spoonful of sunflower oil
• Red and black pepper
• Turmeric
• Khmeli-suneli

Cooking process:

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

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

Chicken gizzard salad

Here is the last answer to the question of what else delicious can be cooked from chicken stomachs. A simple and delicious salad.

We take:

• Half a kilo of belly buttons
• Two small cucumbers
• medium carrot
• medium-sized onion
• One hundred grams of any hard cheese
• Half a glass of walnut kernels
• two cloves of garlic
• Lavrushka
• Mayonnaise
• Greens
• Salt pepper

Cooking process:

Boil the cleaned and washed ventricles for an hour and a half along with a whole onion, lavrushka and carrots, cut into cubes. We also cut cheese and cucumbers. Chop the garlic with a sharp knife.

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

Greetings to all lovers of culinary arts and just those who love healthy food. This article will answer the question "How to cook chicken stomachs delicious?"

Chicken stomachs or navels, as they are sometimes called, are very healthy, despite the fact that they are by-products. They are rich in protein, and also contain iron and folic acid, which prevent anemia.

It is impossible within the framework of one article to introduce all the recipes for dishes that can be prepared from these miraculous navels. These are soups with noodles and mushrooms, pates and fillings for pancakes and pies, stewed in a pot and baked in the oven. The most interesting, unusual and easy-to-prepare recipes are presented to your attention below.

Preparing chicken stomachs

Buy chicken stomachs should be packaged with a label that indicates the name of the product, its thermal state, nutritional and the energy value, date of manufacture, terms and conditions of storage. Packaging plays a protective role against the penetration of microbes that cause spoilage.

For cooking delicious meals use only fresh and high quality products.

Before cooking, chicken stomachs must be thoroughly washed, removing small pebbles and sand, and dried.

Chicken gizzards with rice

Confused about what to cook for dinner? Try chicken gizzards with gravy and rice. You will need a package of stomachs directly, most often it is 800 g, 3 onions, 1 large carrot, 2 cups of round-grain rice, a teaspoon of soda, vegetable oil, spices (salt, red pepper, suneli hops) to taste, 4 cloves of garlic, herbs dill or parsley, and an hour of your time.

Offal dishes have always been present in recipes Ukrainian cuisine: they are tasty, nutritious, low-calorie and low-cost.

Today we will tell you how to fry chicken stomachs in a pan to make them juicy, and also share the secrets of what dishes can be made from offal. Fried navels, as they are also called, can be used as a base for pate and salads, or can be served as an independent hot dish with a side dish or sauce.

Cooking chicken stomachs: briefly about the main

Usually, already peeled chicken stomachs are sold on store shelves, but this is not enough for them to be used in cooking immediately after purchase.

From correct pre-treatment the quality of the dish depends: poorly cleaned bird stomachs have an unpleasant aftertaste and become tough.

That is why special attention should be paid to their preparation. Before cooking chilled chicken ventricles prepare (clean) as follows:

• Thoroughly rinse the ventricles in cold water, cut lengthwise and clean from a hard film.
• Then we remove the fat from the inside of the stomach.

If the yellow fatty film is difficult to remove, pour boiling water over the navels and immediately drain the water.

• Small cartilage is also removed.
• Rinse the ventricles again with running water.
• Before frying, the stomachs of chickens or chickens should be boiled in salt water for an hour.

Fried chicken gizzards: a recipe with onions

Ingredients

• - 500 g + -
• - 3-4 tablespoons + -
• — 1-2 pcs. + -
• - 1 PC. + -
• - taste + -
• Spices - to taste + -

How to fry chicken stomachs in a pan

• Pour sunflower oil into a heated pan.
• Cut the pre-treated and boiled chicken stomachs into strips or cubes, put them in a pan.
• Add chopped onion in half rings (so as not to cry while slicing the onion - cut it with a wet knife) and grated carrots (we use this ingredient as desired).
• Salt and pepper to taste.
• Cover the pan with a lid and fry the food for 15 minutes until the juice appears.
• Add spices - basil, thyme, oregano or ready-made mixtures for chicken.
• Stew chicken stomachs in own juice until ready. If they are properly cooked, they are sure to be soft.

How long to fry chicken stomachs in a pan

Usually and naturally the question arises: how much to fry chicken stomachs in a pan.

On medium heat with constant stirring, the offal will be ready in 20 minutes. On low heat, under the lid, the ventricles are cooked on average for 20-30 minutes, then they turn out soft and juicy.

You can serve our delicacy with any (but preferably with a vegetable) side dish or in the original sour cream sauce with ginger. And how to cook it - read on.

Ginger sour cream delicacy sauce

To prepare the sauce we need:

• Sour cream - 200 g;
• Pickled cucumbers - 2 pcs.;
• Horseradish - 2 tablespoons;
• Fresh ginger - 50 g or a teaspoon of dry powder.

Preparation of ginger cream sauce

1. In the ventricles fried with onions and carrots, add finely chopped cucumbers, grated ginger, 2 tbsp. hell.
2. Simmer the ingredients under the lid for 3-5 minutes, then add sour cream. Cooking for another 10 minutes.

Taste fried stomachs very similar to mushrooms. And if they are also cooked with mushrooms (for example, with champignons), then the mushroom shade of the dish will become even brighter.

Now you know how to properly fry chicken ventricles in a pan. But do not stop at this option, because from this component you can cook pilaf, stew, pate and variety of salads. All of them are perfectly combined with other offal - chicken liver and heart. Experiment - and it will be very tasty.

Enjoy your meal!