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Recipes for cooking chicken stomachs. The most delicious recipes for dishes made from chicken stomachs

Chicken gizzards is an affordable product from which you can prepare delicious food on simple recipes. Recipe chicken stomachs should be in every hostess. 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 delicious and easy 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.

Stewed chicken stomachs in a pan in sour cream - a simple recipe

Chicken stomachs stewed in sour cream are delicious and tender. This recipe for chicken stomachs is very simple. The finished dish goes well with a side dish of mashed potatoes or buckwheat and 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.

  • Russian kitchen
  • Chicken gizzards
  • Cooking time 20 min.
  • 6 servings
  • 1 200 g

Ingredients

  • Chicken stomachs - 1 kg;
  • Sour cream - 150 g;
  • Carrots - 2 pcs;
  • Butter - 30 g;
  • Onion - 1 pc;
  • Vegetable oil - for frying;
  • Garlic - 1 clove;
  • Salt, sugar - to taste;
  • Pepper, bay leaf;
  • Greens.

Cooking

  1. Chicken stomachs are thoroughly cleaned of film, dirt, and fat deposits are cut off. We leave it 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.
  2. We clean the carrots and three on a medium grater.
  3. We cut the onion into cubes, chop the garlic into small pieces (do not squeeze, but cut).
  4. Drain the water from the chicken stomachs and cut them into small pieces.
  5. Fry the onion in vegetable oil until golden brown. Then add carrots and chopped garlic. Lightly fry.
  6. Add chopped ventricles to the pan with vegetables and simmer for about five minutes.
  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.
  8. Add butter to the pan, which will make the sauce more tender in taste. Simmer for about 5 more minutes.
  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.

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.

  • Recipe author: Lev
  • Russian kitchen
  • Meat dishes
  • Chicken gizzards
  • Total cooking time: 80 minutes.
  • Preparation time: 60 minutes.
  • Cooking time 20 min.
  • 6 servings
  • 1 200 g

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 needed. 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 lives of many housewives and made the process of cooking meat dishes even more comfortable and simple. This recipe for stewed chicken stomachs in a slow cooker with sour cream is designed for those who value their time and strive to cook delicious and healthy dishes.

  • Recipe author: Lev
  • Russian kitchen
  • Meat dishes
  • Chicken gizzards
  • Total cooking time: 80 minutes.
  • Preparation time: 60 minutes.
  • Cooking time 20 min.
  • 4 servings
  • 1000 g

Ingredients

  • Chicken stomachs - 700 g;
  • Sour cream - 4 tbsp. spoons;
  • Onion - 1 pc;
  • Carrots - 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 slow cooker to the stewing mode, add sour cream, tomato paste, butter and a little boiled water.
  6. Salt, add pepper, bay leaf, a little sugar (sugar removes excess acid from tomato paste and sour cream). Simmer for an hour with the lid closed.
  7. 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.

  • Recipe author: Lev
  • Russian kitchen
  • Meat dishes
  • Chicken gizzards
  • Total cooking time: 80 minutes.
  • Preparation time: 60 minutes.
  • Cooking time 20 min.
  • 6 servings
  • 2 200 g

Ingredients

  • Chicken stomachs - 600 g;
  • Onions - 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 the hot dish on top with chopped parsley or dill, 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.

  • Recipe author: Lev
  • Russian kitchen
  • Meat dishes
  • Chicken gizzards
  • Preparation time: 60 minutes.
  • Cooking time 30 min.
  • 3 servings
  • 600 g

Ingredients

  • Chicken stomachs - 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.

  • Recipe author: Lev
  • Russian kitchen
  • Meat dishes
  • Chicken gizzards
  • Total cooking time: 90 minutes.
  • Preparation time: 60 minutes.
  • Cooking time 30 min.
  • 6 servings
  • 1 800 g

Ingredients

  • Potato - 1 kg;
  • Chicken stomachs - 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.

  • Recipe author: Lev
  • Russian kitchen
  • Meat dishes
  • Chicken gizzards
  • Total cooking time: 80 minutes.
  • Preparation time: 60 minutes.
  • Cooking time 20 min.
  • 6 servings
  • 1 200 g

Ingredients

  • Chicken stomachs - 1 kg;
  • Carrots - 2 pcs;
  • Soy sauce - 3 tbsp. spoons;
  • Garlic - 3 cloves;
  • Onions - 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.

The recipe for marinated chicken gizzards is surprisingly simple. At the same time, the finished dish turns out to be very tasty and tender, goes well with various. You can even prepare pickled ventricles for a festive table. They will be a great alternative and will surely please your guests.

  • Recipe author: Lev
  • Russian kitchen
  • Meat dishes
  • Chicken gizzards
  • Total cooking time: 80 minutes.
  • Preparation time: 60 minutes.
  • Cooking time 20 min.
  • 4 servings
  • 2 200 g

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 go well with buckwheat, 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.

  • Recipe author: Lev
  • Russian kitchen
  • Meat dishes
  • Chicken gizzards
  • Total cooking time: 80 minutes.
  • Preparation time: 60 minutes.
  • Cooking time 20 min.
  • 4 servings
  • 1000 g

Ingredients

  • Chicken stomachs - 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.

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 leaf, allspice, spices for meat, onions, carrots, parsley;
  • fat 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 stomachs are an offal. Seems like it should be cheap. But no - chicken stomachs cost 116 rubles per kilogram (I bought it yesterday), almost like chicken fillet. What is the advantage of this product? Firstly, it contains more useful substances (including folic acid) than chicken fillet. Offal generally differ in this interesting feature - they are very, very rich beneficial substances. Secondly, it is a dietary product, low-calorie (only 130 Kcal), it is often found in diets. Thirdly, it is a product recognized all over the world: in the cuisines of the peoples of the world, you can often find chicken stomachs and a salad recipe, which is given below - French.

How to prepare chicken stomachs

The main thing is to clean them from the yellow film (look at the photos for how it looks) and rinse each stomach thoroughly. The fact is that chicken stomachs can contain sand, earth, small pebbles ... and other muck, chickens swallow all this, they help them digest food (if you had birds, you yourself know this). Therefore, it is necessary to wash the stomachs especially carefully. Well, let's get down to the recipes (chicken stomachs are very tasty, my husband always asks to cook). Recipes are listed in increasing difficulty. The first one is generally simple - you don’t have to mess around, except to fry the onion.

1 RECIPE - CHICKEN STOMACH FRIED WITH ONION

I photographed this recipe.

You will need: chicken stomachs - 1 kg., onions - 2 heads, salt, spices (ground black pepper), vegetable oil for frying.

Cooking method:

  1. Wash the chicken stomachs, remove the films, put in a pan with a lid, pour a glass of water, cover and simmer for 2 hours. If the water evaporates, add some water. Stir from time to time. Instead of stewing, you can simply boil the stomachs in salted water until soft for an hour or an hour and a half.
  2. Peel the onion, cut into half rings and fry until tender - until golden brown in vegetable oil.
  3. When the stomachs are completely softened - it should be tasted and ready to eat, let the water boil off and fry them lightly in vegetable oil. Salt to taste, pepper.
  4. Fill the prepared stomachs with fried onions.
  5. You can serve with sour cream, with any side dish (pasta, buckwheat, rice) - bon appetit!

In the photo, I'm sprinkling my (today's) favorite nut seasoning on the stomachs. You can also sprinkle them with suneli hops, and dried parsley, dried dill, or dried garlic. red hot pepper(not just black).

2 RECIPE - CHICKEN STOMACHES STEWED IN SOUR CREAM

This is also a classic. How good are chicken hearts stewed in sour cream, they are in no way inferior in palatability and chicken stomachs, stewed in it.

You will need: chicken stomachs - 1 kg., onions - 2 heads, carrots - 1 pc, sour cream - 1 cup, 2 cups of water or chicken broth, tomato paste - 2 tablespoons, bay leaf, salt, seasonings (ground black pepper), vegetable frying oil.

Cooking method:

  1. Boil chicken stomachs for one and a half hours in salted water until tender (until soft).
  2. Cut the onion into half rings, grate the carrots.
  3. Fry the onion with carrots in vegetable oil until golden brown.
  4. Cut the boiled chicken stomachs with a knife - into 3 parts each, put in a pan with onions and carrots, add chicken broth, bay leaf, pepper ... all seasonings and simmer together for about 15 minutes.
  5. Add tomato paste to the mixture, add sour cream and simmer for another 5 - 10 - 15 minutes until fully cooked.
  6. Enjoy your meal.

3 RECIPE - SALAD WITH CHICKEN STOMACH AND WALNUTS

The recipe came to us from France. The French are famous all over the world for their gourmet cuisine.

You will need: chicken stomachs - 500 grams, walnuts(peeled) - 1 cup, croutons with spices - 200 grams (you can dry it yourself in the oven, sprinkled with spices and olive oil, or you can buy ready-made ones), lettuce leaves ("Moscow", or iceberg, or green leafy, or cabbage in Beijing), olive oil(can be seasoned with mayonnaise), vegetable oil for frying.

Cooking method:

  1. Boil chicken stomachs until fully cooked.
  2. Fry them in olive oil until golden brown, salt to taste.
  3. Season them: you can sprinkle curry, you can suneli hops, black or red hot pepper.
  4. Cut chicken stomachs into pieces (each into 3 parts).
  5. Wash the lettuce leaves, tear them with your hands and put them in a salad bowl, add the chicken gizzards and croutons.
  6. Dress the salad with either mayonnaise or sprinkle lemon juice and olive oil - that's how you like it more.
  7. Enjoy your meal!

All recipe photos









Comments

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Comments (24):

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Reply to comment:

If you don’t like the smell when cooking, you can put a piece of celery or parsley root, plus half an onion, into the broth, there will be a pleasant aroma and super broth!)))

2014-08-09 00:38:14

Marina

Thank you for the three cooking recipes, but for now I just stewed them for 2 hours on low heat. It turned out pretty tasty. True, they exuded a specific smell while stewed. Someone might even say that it is not very pleasant. You know, when you cook the kidneys there can be such a smell or when you cook the tongue ... but these are all delicacies and very tasty and very healthy, this cannot be denied. My husband only eats them, I can't. By the way, I can’t either tongues or kidneys either - I think that these are chicken stomachs and perceive them as something inedible. The husband is simply delighted (also because he has no competitors for eating these chicken stomachs), and he is pleased that I personally buy for him. But it turned out very tasty.

2014-04-18 01:32:26

Olga

Chicken stomach powder

The skin from chicken stomachs, this yellow one that you have in the photo, does not need to be thrown away, it needs to be dried, and then pounded in a mortar. It turns out a very useful powder for the stomach and intestines. This powder should be diluted in water and drunk for diarrhea (diarrhea) and for various other intestinal disorders when the microflora is disturbed. For example, if you take antibiotics, it is known that they kill not only harmful, but also beneficial bacteria (intestinal microflora), so these crushed dried films from chicken stomachs will help restore the microflora. It is in this film that beneficial bacteria that the stomach needs are contained. We have a large chicken coop for 200 chickens, I collect these films and dry them. Even the pharmacy sells medicines for the stomach and intestines, made on the basis of these films.

2014-03-07 01:02:02

Tamara, Kazan

We used to live in the village, we had our own chickens. When a mother or grandmother slaughtered a chicken, they always cooked chicken offal soup, of course, chicken stomachs also got into the soup. By the way, for some reason, chicken stomachs always got me in the soup. It was very tasty, so it might be better to use them in soup.

2014-03-07 00:55:22

Natalia Moscow

I love braised chicken thighs. I cook sometimes in sour cream sauce, sometimes in tomato sauce. Always delicious. Gourmets may not appreciate it, but it's really tasty and not expensive!

2014-01-23 05:03:45

Rita

It looks delicious, I wrote it down in my book and I will definitely cook chicken stomachs according to one of your recipes sooner or later. And I never cooked like that, but I saw it in stores more than once and kept thinking what people do with them, how to cook them.

2014-01-06 04:39:19

Marina, Tuapse

Only the red lettuce onion somehow looks strange in the photo, not familiar. It seems that the dish is some kind of exotic, I didn’t immediately understand what it was, I thought basil, or what?

2014-01-06 04:33:56

Tamara Petrovna

I love such things, chicken stomachs, chicken hearts, even cooked beef kidneys. Thanks a lot for various recipes. With such sites where there are many detailed photos very easy to cook.

2014-01-06 04:26:36

I.V.

I've never cooked, but I definitely will. chicken hearts I really liked the stews with sour cream, which means that the stomachs should also like it, especially since people praise them so much.

2013-12-22 02:48:07

Nature's mistake

Despite the warnings, I did not wash my stomachs well and from time to time the sand crunched on my teeth HA HA HA HA AH ... But this did not stop me and my boyfriend and we ate everything to the last bite. Will definitely cook chicken gizzards again. I’ll wash it this time ... but I’ll certainly find another place in the recipe where I can screw up))))

2013-12-22 02:46:15

Elena, Balakovo

thanks for step by step instructions. I have never cooked chicken stomachs before because I did not know which side to approach them. I looked at them only in the windows, but did not buy. There is also not much information about chicken stomachs on the Internet and not so many recipes. And you won’t find step-by-step recipes with photos, even more so for chicken offal.

2013-12-22 02:36:22

Tanya, Minsk

It's absolutely delicious, thank you so much for the recipe. I didn’t know that chicken stomachs were something edible, and I didn’t even know that it was healthy. This is a discovery for me, now I will constantly buy, because they are almost 3 times cheaper chicken hearts and much cheaper than fillets.

2013-12-22 02:21:41

Oksana from Novocherkassk

Made it yesterday and was very pleased. I can also advise you to cook chicken stomachs like this: first stew them until cooked or just boil them, and then throw them into a pan with hot vegetable oil and fry with onions. Pour a glass of light beer and stew in this beer for 30 minutes. Do you know how tender and airy they turn out? Be sure to cook, I stew any meat in beer. You can do it without onions. I recommend.

2013-12-22 02:20:01

Petrovna

Bought chicken navels. They kept in my fridge for a year. Cooked in sour cream sauce. I love this dish because when cooking chicken stomachs, they practically do not need to be cut, cleaned, and clean they are already sold in our hypermarket, without sand ... this is a clean fillet. Only now you need to stew them for a long time, but you left it and left ... And my recipe is better and tastier than all those given here, I'm sure, try to cook them that way.

Chicken navels in sour cream sauce

1) Boil or stew chicken navels until tender. (salting, washing, cleaning, of course). They will be delicious if they are first fried in chicken fat or vegetable oil, and only then stewed, salted and peppered for about an hour or an hour and a half until cooked, taste, if soft and tasty - ready.

2) Pour sour cream sauce(see how to cook below)

3) Serve with a side dish of fried potatoes.

Preparation of sour cream sauce

Sour cream sauce is a sauce made from white sauté (that is, lightly fried flour in a pan without fat or with fat) mixed with sour cream. White sautéing means that the flour was not allowed to brown during frying, that is, the flour did not turn brown. And they fry flour either with fat in a pan, or without fat - this is how the hostess likes it. Flour for the sauce must be at least grade 1. When sautéed, the flour acquires a pleasant taste and smell of roasted nuts. So, sautéing flour without fat is just frying flour in a hot frying pan or in an oven. And with fat - it means that you first need to let the fat completely evaporate the moisture, and only then pour the flour there and fry it slightly.

So, in white passerovka (in flour, fried for a couple of minutes, without changing its color), add sour cream, heated to a boil, stir, put salt and pepper. Strain the finished sauce. Just fried flour with sour cream, but what a gorgeous sauce turned out. This sauce is served with meat, vegetable and fish dishes. And it is also used as a basis for the preparation of various more intricate sauces. Add suneli hops to it, and pour it over your chicken stomachs (or, as they are sometimes called chicken navels).

From such nondescript at first glance chicken navels, you can cook just a delicious dish!

2013-12-18 00:42:20

Vladislavochka, Moscow

I know how to cook delicious chicken stomachs, I know a great recipe! I even recently cooked and photographed the process!

Ragout of chicken stomachs with vegetables

You will need: chicken stomachs 1 kg, poultry fat for frying, butter - 30 grams, onion - 1 head, carrots - 1 pc, turnip - 0.5 pieces or 100 grams, parsley root - 100 grams, potatoes - 4 pieces, flour - 2 tablespoons of flour, ground black pepper, bay leaf, herbs, tomato puree- 3 table. spoons.

Cooking:

Rinse chicken stomachs thoroughly, peel off the film, cut in half or into 4 parts and fry until golden brown over high heat.

Put chicken stomachs in a saucepan, pour hot water or hot meat broth, add tomato paste and simmer until the chicken stomachs are ready. It can be 2 hours and one and a half - depends on the age of the slaughtered chickens.

Cut carrots, parsley root, turnips, onions and potatoes into cubes or slices and fry in chicken fat.

wheat flour put in a hot pan and fry for a couple of minutes, stirring (this is necessary for the deliciousness of the sauce)

Pour the broth into the flour, mix thoroughly so that there are no lumps and pour the flour with the broth into a bowl with stewed chicken stomachs. Stir and bring to a boil.

Put browned vegetables, fried potatoes, peppercorns, bay leaf in a bowl with chicken stomachs and simmer until tender.

Serve the finished stew along with a side dish, sprinkled with finely chopped greens.

And here is my photo - chicken stomachs are stewed until cooked, while I clean and cut vegetables

2013-12-18 00:21:31

Masha, Aviagorodok

Chicken stomachs, however, like chicken wings, for example, have always been considered food waste before, but edible food waste that can be cooked different dishes. Well, today, only some 20 years later, when the so-called "public catering" and "food industry" came to replace our lives haute cuisine", simply masterpieces of culinary art can be prepared from chicken stomachs. They can be found in the best, most expensive restaurants in the world ... and in the same row there are other seemingly inedible things - bull offal, for example, or, there, brains .. Agree, it sounds cool.Today, both bovine giblets and brains and kidneys...maybe it sounds like something very expensive and special and unrecognizably tasty after the chef's touch.

Chicken gizzard salad

REQUIRED PRODUCTS: 500 grams of chicken stomachs, half a carrot, half an onion, 2 sweet peppers - red and yellow, ginger root - 2 cm, 2 cloves of garlic, 100 grams of green onions, 1 bunch of cilantro, 1 tablespoon of sesame oil, 2 tablespoons vegetable oil (preferably olive), salt and sugar to taste.

METHOD OF PREPARATION: Clean and rinse the stomachs. Boil them for one hour along with chopped carrots and onions. Cool the stomachs and cut into slices. Cut the peppers into strips green onion and chop cilantro. Mix cilantro with green onions. Add sugar, salt and rub with your hands. Mix the stomachs with herbs and sweet pepper. Place chopped garlic and ginger on top. Pour hot vegetable oil on top (better, as I said, olive oil), add sesame oil on top and mix.

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

Finding the right recipe for chicken gizzards is not 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 versatile 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, 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 method:

  1. Rinse the ventricles, put on the bottom of the bowl. Add onion cubes, grated carrots, pour water, salt and pepper.
  2. 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:

  1. Finely chop the onion, fry in oil for 10 minutes until soft and transparent.
  2. Cut the ventricles, add to the onion along with grated carrots, pour boiling water.
  3. 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:

  1. Fill the navels with water, salt, cook for an hour over low heat.
  2. Fry the onion chopped in half rings with grated carrots until transparent, add the chopped ventricles, pour in the broth.
  3. Simmer for 15 minutes on low heat, add sour cream with tomato paste, spices.
  4. 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:

  1. Fry the navels in oil for 15 minutes, add the chopped onion.
  2. After 5 minutes, salt, pepper, add the added garlic, pour in the water.
  3. 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:

  1. Cut the navels into pieces, chop the onion, simmer the mixture in oil over low heat under a lid for an hour.
  2. 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:

  1. Pour milk over the bread, squeeze it out after 5 minutes, mix with eggs, salt and pepper.
  2. Combine with ventricles ground in a blender, onion, garlic.
  3. 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:

  1. Pour the giblets with water, cook until half cooked - about 20 minutes.
  2. Pour potato cubes, fried onion-carrot mixture, crushed garlic.
  3. Salt, pepper, cook for 10 minutes over low heat.
  4. 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 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:

  1. Boil the ventricles for 1.5 hours in salt water, cool directly in the broth, cut into strips.
  2. 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.
  3. 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. Baked appetizer will stand out 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:

  1. Cut the navels into slices, cut the potatoes into cubes, onion into half rings, crush the garlic.
  2. Fold the products in a baking sleeve, salt, pepper, pour cream.
  3. 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 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:

  1. Cut the ventricles into 3 parts, fry over high heat until the liquid evaporates, add potato cubes, simmer for 10 minutes.
  2. Add mushroom plates, onion half rings, grated carrots, simmer for 5 minutes.
  3. Arrange in pots, sprinkle with spices and fill with cream.
  4. 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:

  1. 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.
  2. 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.
  3. 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, 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

RECIPE FIRST:

CHICKEN VENTRICLES QUICKLY

You will need: 500g chicken stomachs, 2 onions, 3 tbsp. vegetable oil, ½ tsp soda (optional), spices to taste, salt. Rinse and dry the navels. Finely chop the onion, put it in a cauldron with heated oil, fry until browned. Add the stomachs to the onion, fry until the juice is released, add soda (soda is added when cooking sinewy, dry meat, stomachs, offal to speed up the cooking process, the meat turns out to be tender, juicy) - the sauce will foam when the foam comes off, add spices, salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and pouring boiling water so that it constantly covers the ventricles. Cook the dish until the ventricles are soft. For many, chicken stomachs taste like mushrooms, if you combine them with mushrooms, then this feature of perception, if any, will increase even more, and it will turn out even tastier.

RECIPE TWO:

STEW WITH MUSHROOMS AND POTATOES CHICKEN VENTRICLES

You will need: 650 g of chicken stomachs, 400 g of potatoes, 300 g of any fresh mushrooms, 50 g of sour cream, 1 egg, bay leaf, salt, pepper. Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 parts, pour water, put the laurel and boil for 2 hours until soft. Add mushrooms to the prepared stomachs, salt, bring to a boil, reduce the heat and boil for 15 minutes, put the potatoes and cook until tender. Mix sour cream with an egg, pour the mixture into a saucepan, mix, remove it from the stove.

RECIPE THREE:

CHICKEN VENTRICLES STEWED IN SOUR CREAM

You will need: 1kg chicken stomachs, 50g butter, 2 carrots and onions, 4 tbsp. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt. Boil the stomachs until soft, let cool and chop. Grate the carrots, chop the onion, fry the vegetables in oil until half cooked. Add stomachs to vegetables, stew for 5 minutes, pour in sour cream, put mayonnaise, pepper and salt, season with butter, then simmer for another 5 minutes, add chopped herbs, mix, remove from the stove.

RECIPE FOUR:

CHICKEN VENTRICKS IN ORIGINAL SOUR CREAM SAUCE

You will need: 500 g of chicken stomachs, 150 g of sour cream, 2 pickled cucumbers, 1 onion, carrots and a clove of garlic, 0.5 cm of fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt. Boil the stomachs in salted water for 40 minutes, let cool, finely chop. Peel and cut the carrots and onions into small cubes. Heat vegetable oil in a frying pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring occasionally. Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer over medium heat for another 10 minutes.

RECIPE FIVE:

PILAF WITH CHICKEN VENTRICLES

You will need: 300g chicken stomachs, 2 cloves of garlic, 1.5 cups of long-grain rice, 1 tomato, bell pepper, small eggplant and onion, black pepper, oil, salt. Boil the stomachs with plenty of water, salt the broth to taste, remove them from the broth and chop. Grind the garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, sweet pepper, fry for 3 minutes, put not coarsely chopped tomato, ventricles, pepper and salt, pour in the broth left from the stomachs, add washed rice, cover with a lid and cook the dish for 3 minutes over high heat, then 7 minutes over medium, then at a minimum until the rice is ready. If necessary, add broth.

RECIPE SIX:

BUBBLE IN BEER

We clean a kilogram of chicken ventricles, wash, cut in half. Pour odorless vegetable oil into a frying pan, ventricles there, fry. 10-15 minutes pass, we take 0.5 bottle of light beer, a glass for ourselves, the rest - into the ventricles))) We simmer for 30-40 minutes on a slow fire. Add a lot of onions, cut into half rings, leftover beer, 60 grams of butter, 2 tablespoons of fat 67% mayonnaise, ground black pepper, a little saffron or curry, your favorite spices, and forget for another half an hour. When you want to eat a frying pan, turn off the gas, sit near the stove for about 15 minutes. We love pasta and buckwheat, but any side dish can be - boiled potatoes, mashed potatoes, mashed peas ...

OPTION 2

First I fried the onion (I love the taste of fried onions), and then I added the stomachs. And instead of mayonnaise, I put a little flour for the thickness of the sauce. It turned out great! Beer in ready dish not felt, but the sauce gives a special, original taste. Girls, try it, it's delicious! And men generally go crazy!

RECIPE SEVEN:

STEWED CHICKEN STOMACH WITH VEGETABLES

Thoroughly clean and rinse one kilogram of chicken ventricles in running water. In a deep frying pan, heat one tablespoon of vegetable oil, add the ventricles, add a little salt and quickly fry over high heat until golden brown. Then add one glass of chicken broth or water and simmer the ventricles under the lid over medium heat for half an hour. In the meantime, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked for 5 minutes after boiling. After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the zucchini and sweet pepper, mix thoroughly again, and simmer, stirring, for another 15 minutes.

Then add boiled broccoli and one chopped garlic clove, mix gently and simmer everything together over low heat under the lid for another 5-7 minutes until tender. Remove from heat and let steep for 10 minutes. Before serving, sprinkle with finely chopped spicy herbs to your taste.

RECIPE FIRST: CHICKEN STOMACH QUICKLY You will need: 500 g of chicken stomachs, 2 onions, 3 tbsp. vegetable oil, ½ tsp soda (optional, many write that soda spoils the dish), spices to taste, salt. Rinse and dry the navels. Finely chop the onion, put it in a cauldron with heated oil, fry until browned. Add the stomachs to the onion, fry until the juice is released, add soda (soda is added when cooking sinewy, dry meat, stomachs, offal to speed up the cooking process, while the meat turns out tender, juicy) - the sauce will foam when the foam comes off, add spices, salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and pouring boiling water so that it constantly covers the ventricles. Cook the dish until the ventricles are soft. For many, chicken stomachs taste like mushrooms, if you combine them with mushrooms, then this feature of perception, if any, will increase even more, and it will turn out even tastier.

RECIPE SECOND: CHICKEN VENTRICLES STEWED WITH MUSHROOMS AND POTATOES You will need: 650 g of chicken stomachs, 400 g of potatoes, 300 g of any fresh mushrooms, 50 g of sour cream, 1 egg, bay leaf, salt, pepper. Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 parts, pour water, put the laurel and boil for 2 hours until soft. Add mushrooms to the prepared stomachs, salt, bring to a boil, reduce the heat and boil for 15 minutes, put the potatoes and cook until tender. Mix sour cream with an egg, pour the mixture into a saucepan, mix, remove it from the stove.

RECIPE THREE: CHICKEN VENTRICLES STEWED IN SOUR CREAM You will need: 1 kg of chicken stomachs, 50 g of butter, 2 carrots and onions, 4 tbsp each. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt. Boil the stomachs until soft, let cool and chop. Grate the carrots, chop the onion, fry the vegetables in oil until half cooked. Add stomachs to vegetables, stew for 5 minutes, pour in sour cream, put mayonnaise, pepper and salt, season with butter, then simmer for another 5 minutes, add chopped herbs, mix, remove from the stove.

FOURTH RECIPE: CHICKEN VENTRICKS IN ORIGINAL SOUR CREAM SAUCE You will need: 500 g of chicken stomachs, 150 g of sour cream, 2 pickled cucumbers, 1 onion, carrot and garlic clove, 0.5 cm of fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt. Boil the stomachs in salted water for 40 minutes, let cool, finely chop. Peel and cut the carrots and onions into small cubes. Heat vegetable oil in a frying pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring occasionally. Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer over medium heat for another 10 minutes.

FIFTH RECIPE: PILAF WITH CHICKEN VENTRICKS You will need: 300 g of chicken stomachs, 2 cloves of garlic, 1.5 cups of long-grain rice, 1 tomato, bell pepper, small eggplant and onion, black pepper, oil, salt. Boil the stomachs with plenty of water, salt the broth to taste, remove them from the broth and chop. Grind the garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, sweet pepper, fry for 3 minutes, put not coarsely chopped tomato, ventricles, pepper and salt, pour in the broth left from the stomachs, add washed rice, cover with a lid and cook the dish for 3 minutes over high heat, then 7 minutes over medium, then at a minimum until the rice is ready. If necessary, add broth.

SIXTH RECIPE: BUMBLES IN BEER A kilogram of chicken ventricles is cleaned, washed, cut in half. Pour odorless vegetable oil into a frying pan, ventricles there, fry. 10-15 minutes pass, we take 0.5 bottle of light beer, a glass for ourselves, the rest - into the ventricles))) We simmer for 30-40 minutes on a slow fire. Add a lot of onions, cut into half rings, leftover beer, 60 grams of butter, 2 tablespoons of fat 67% mayonnaise, ground black pepper, a little saffron or curry, your favorite spices, and forget for another half an hour. When you want to eat a frying pan, turn off the gas, sit near the stove for about 15 minutes. We love it with pasta and buckwheat, but the side dish can be anything - boiled potatoes, mashed potatoes, mashed peas ... OPTION 2 First I fried the onion (I love the taste of fried onions), and then added the stomachs. And instead of mayonnaise, I put a little flour for the thickness of the sauce. It turned out great! Beer in the finished dish is not felt, but the sauce gives a special, original taste. Girls, try it, it's delicious! And men generally go crazy!

SEVENTH RECIPE: STEWED CHICKEN STOMACH WITH VEGETABLES Thoroughly clean and rinse one kilogram of chicken ventricles in running water. In a deep frying pan, heat one tablespoon of vegetable oil, add the ventricles, add a little salt and quickly fry over high heat until golden brown. Then add one glass of chicken broth or water and simmer the ventricles under the lid over medium heat for half an hour. In the meantime, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked for 5 minutes after boiling. After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the zucchini and sweet pepper, mix thoroughly again, and simmer, stirring, for another 15 minutes. Then add boiled broccoli and one chopped garlic clove, mix gently and simmer everything together over low heat under the lid for another 5-7 minutes until tender. Remove from heat and let steep for 10 minutes. Before serving, sprinkle with finely chopped spicy herbs to your taste.