Shish kebab from chicken stomachs recipes. Chops from chicken stomachs

With skill, dishes from chicken stomachs can be turned into real culinary masterpieces, in terms of taste characteristics are not inferior to other more refined dishes. The main task is to make the offal soft, tender and harmoniously complement it with relevant products.

What to cook from chicken stomachs?

Recipes from chicken stomachs can be very diverse and involve the design of dishes of various purposes, each of which is worthy of attention in its own way.

1. The first hot dishes from chicken stomachs are rich, tasty and great alternative classic soups in meat broth.
2. Chicken gizzards can be stewed in various sauces on a tomato, sour cream or other basis with the addition of vegetables, mushrooms and aromatic seasonings, spices, herbs.
3. Many salads and appetizers prepared with the participation of stomachs amaze with excellent taste and nutritional characteristics.

Chicken gizzard salad

A delicious dish of chicken stomachs, decorated in the form of a salad, can be served as an appetizer for a feast or cooked as a meal or dinner. The main thing is to wash the product well before cooking, washing off all impurities and boil it for a long time, adding spices and spices to the water if desired.

Ingredients:

• chicken stomachs- 500 g;
• carrots and onions - 1 pc.;
• canned beans - 1 can;
• garlic - 1 clove;
• salt, pepper, mayonnaise.

Cooking

1. Prepared stomachs are boiled in water for 1.5-2 hours, cut.
2. Onion and carrots are sautéed in butter, garlic is added at the end, mixed, and allowed to cool.
3. Mix the ingredients with beans, salt, pepper, season with mayonnaise.

Chicken stomach soup - recipe

It turns out rich and perfectly satisfies hunger without harm to the figure. You can cook hot in any vegetable composition, replacing some components with others or adding new ones. Hard or processed cheese, added directly to the plate when serving or at the end of cooking, will emphasize the taste of the dish especially harmoniously.

Ingredients:

• chicken stomachs - 500 g;
• carrots and onions - 1 pc.;
• potatoes - 3 pcs.;
• Bell pepper and tomato - 1 pc.;
• celery stalk - 1 pc.;
• vegetable oil - 2 tbsp. spoons;
• salt, spices, herbs, cheese.

Cooking

1. The stomachs are rinsed, cut, filled with water, allowed to boil, drained and set to boil in clean water.
2. After 1.5 hours, potato cubes, sautéed onions with carrots are laid.
3. After 10 minutes, add chopped celery, bell pepper and tomato, season hot to taste, when using processed cheese put him too.
4. Boil the dish for a couple of minutes, flavored with herbs.

Chicken stomach cutlets - recipe

At proper preparation cutlets from chicken stomachs are no less tasty than a classic minced meat dish. After frying, the products are additionally stewed with the addition of water or broth under the lid for an hour, which gives them the very desired delicate taste and soft juicy texture.

Ingredients:

• chicken stomachs - 1 kg;
• large onion - 1 pc.;
• egg - 1 pc.;
• garlic - 1 clove;
• flour - 100 g;
• vegetable oil - 100 ml;
• salt pepper.

Cooking

1. The stomachs are washed, relieved of films and tendons.
2. The product is twisted together with onions and garlic in a meat grinder and mixed with an egg, seasoned with pepper and salt to taste.
3. Prepare blanks, roll them in flour and fry in oil on high heat on both sides.
4. Fold the products in a cauldron or saucepan, pour hot water or broth and simmer under the lid for about an hour.

Heh from chicken stomachs in Korean

Dishes from chicken stomachs can be the most unexpected. So, for example, the implementation of the following recipe will make it possible to enjoy a meat appetizer with a Korean accent. Its spicy moderate sharpness, amazing aroma deserves the most high praise and serving not only for a meal on weekdays, but also for the festive table.

Ingredients:

• chicken stomachs - 1 kg;
• onions and carrots - 2 pcs.;
• egg - 1 pc.;
• garlic - 4-5 cloves;
• soy sauce- 4 tbsp. spoons;
• vinegar 9% - 2 tbsp. spoons;
• salt pepper.

Cooking

1. Preparing an appetizer from chicken stomachs is elementary. The prepared product is boiled for 1.5 hours, cut into strips.
2. Onions and carrots are sautéed in oil and mixed with sliced.
3. Add garlic, dressing ingredients, mix.
4. After 10 hours, heh from chicken stomachs will infuse and be ready.

Chicken gizzard goulash with gravy

Like all dishes made from chicken stomachs, goulash requires a long heat treatment. In total, the process of extinguishing the product will take at least one and a half hours. The composition of the gravy can be supplemented if desired with sour cream, other vegetables and spices. As a side dish, you can serve rice, potatoes, porridge or pasta.

Ingredients:

• chicken stomachs - 1 kg;
• onions and carrots - 1 pc.;
• water - 350 ml;
• flour - 1 tbsp. spoon;
• tomato sauce - 1 cup;
• laurel - 2 pcs.;
• vegetable oil - 2 tbsp. spoons;
• salt, pepper, spices.

Cooking

1. They begin to cook goulash from chicken stomachs after preliminary preparation of the original product.
2. Fry onions, carrots, add stomachs, brown.
3. Pour in water, add sauce with flour, season the mass to taste, cover with a lid and simmer over low heat.
4. After 1.5-2 hours, the gravy from chicken stomachs will be ready.

Pilaf from chicken stomachs in a slow cooker

From the following recipe you will learn from chicken stomachs. A slow cooker will simplify the process and make sure that the meat component is soft and the rice crumbly and fragrant. If desired, you can increase the amount of onions and carrots and add other relevant spices, aromatic herbs and spices.

Ingredients:

• chicken stomachs - 800 g;
• onions and carrots - 1 pc.;
• water - 3 glasses;
• rice - 1 cup;
• turmeric and zira - 2 pinches each;
• vegetable oil - 120 ml;
• salt pepper.

Cooking

1. The stomachs are cut, placed in a bowl, a glass of water is poured in and the “Extinguishing” is turned on for 1.5 hours.
2. Next, the moisture is evaporated on “Baking”, oil, chopped onions and carrots are added and fried for 20 minutes.
3. Pour in rice, spices, pour in 2 cups of boiling water, switch the device to the “Pilaf” mode.

Shish kebab from chicken stomachs on the grill

As a rule, dishes made from chicken stomachs are boiled or stewed for a long and tedious time to get rid of the rubbery, hard taste of the original product. However, in the case of barbecue, prepared from it, everything is completely different. Help soften the taste pre-marination, after which long-term heat treatment is not required.

Ingredients:

• chicken stomachs - 1 kg;
• onions - 2-3 pcs.;
• Bulgarian sweet pepper - 2-3 pcs.;
• lemon - 1 pc.;
• salt pepper.

Cooking

1. The washed stomachs are dried, salted, peppered, put in a container.
2. Add chopped onion, pepper, lemon juice, mix, leave for 2-6 hours.
3. Stomachs are strung on a skewer, alternating with onions and peppers.
4. Roast chicken stomach skewers over smoldering coals for 15 minutes.

Stuffing for chicken pies

Minced chicken stomachs can be used not only for making cutlets. Based on it, you can make delicious and appetizing stuffing for baking, which can be used in its pure form or supplemented with boiled rice, grated cheese, stewed cabbage, fried mushrooms or mashed potatoes.

Ingredients:

• chicken stomachs - 1 kg;
• onions and carrots - 2 pcs.;
• garlic - 2 cloves;
• vegetable oil - 3 tbsp. spoons;
• salt, pepper, herbs.

Cooking

1. The stomachs are boiled for 1.5 hours, twisted in a meat grinder.
2. Sauté the onions and carrots in butter until soft, add the twisted mass and fry everything together for 5 minutes.
3. Season the filling with salt, pepper, garlic, mix, heat for a minute, cool.

Chops from chicken stomachs

If you still have not decided what to cook from chicken stomachs for the second, use next recipe and fry them. Their preparation will take more time than usual, but the result will delight you with a mild and harmonious taste. You can serve boiled potatoes or vegetables as a side dish.

Today's article will be devoted to not ordinary, at first glance, dishes - barbecue from chicken hearts and stomachs. But I can assure you that it is very delicious dishes and after you cook them and try them, they will become more common on your menu.

If you are going to nature, be sure to marinate this product. For money it comes out cheaper than for example pork skewers and the taste is second to none.

In addition to the written recipes for these dishes, I made a video where I first marinate and then fry chicken stomachs and hearts.

Shish kebab from chicken stomachs on the grill

I marinate chicken stomachs in a spicy garlic marinade. This dish is perfect as an appetizer for beer. If you are going with a company, then pickle more at once, because they will gobble up them with great appetite.

Ingredients

• Chicken stomachs - 800 grams
• Soy sauce - 4 tbsp. l.
• Adjika - 1.5 tsp
• apple cider vinegar
• Garlic - 8 cloves
• Chilli
• Salt pepper.

The stomach is a muscle and it is very rigid. Therefore, before marinating and frying on the grill, you need to boil them.

We will boil in salted water with the addition of bay leaf. Boiling time approximately 1 hour -1 hour 20 minutes.

Then we drain the water, and wash the stomachs.

Three on a grater or pass garlic through a garlic press, add soy sauce, adjika, vinegar, finely chopped chili pepper, salt and pepper.

You need to mix everything thoroughly. Set aside for 2 hours. It will marinate at room temperature.

After 2 hours, you can kindle the grill and fry on the coals on each side.

Chicken stomachs are already boiled, so you don’t need to fry them for a long time, just enough to a beautiful ruddy color. From personal experience I will say that it is most convenient to fry on the grill.

They taste a bit dry, so it is better to eat them with your favorite sauce.

Our marinade is spicy, it is best to drink beer with your stomach.

Delicious grilled chicken skewers recipe

With chicken hearts, everything is different than with stomachs. They taste juicy, marinated and very tasty. Even children will eat them. If you don't know what to cook for dinner, then this recipe will save you.

Ingredients

• Chicken hearts - 800 grams
• Adjika - 1.5 tsp
• apple cider vinegar
• Soy sauce
• Onion - 1 pc.
• Salt pepper.

Chicken hearts need to be cleaned of excess fat and blood vessels.

Rinse thoroughly to remove clotted blood.

Add to them chopped onion, vinegar, soy sauce, adjika and salt and pepper.

Mix well.

We are waiting for 2 hours and you can go fry on the grill.

In total, fry for 15-20 minutes. Don't forget to flip.

Chicken hearts are best eaten with a side dish. If you are thinking about what to cook for the second, then be sure to cook them.

By the way, you can bake hearts not only on the grill, but also, for example, in the oven, but this is already in other recipes.

Shish kebab from chicken stomachs - summer savory dish. Skewers of chicken navels, popularly called them that way, are very crispy - you can use them as a beer snack. Having gone to a country picnic today, I wanted to conduct an experiment and cook a favorite picnic delicacy of our gardening neighbors. We will not tell guests about the composition of the ingredients until the last, ok?

Let's move on to marinating. The ventricles require a longer marination than regular kebabs. As a marinade, we use high-calorie mayonnaise, salt with spices (I was brought from the Caucasus), onions with garlic. You only need a little bit of garlic.

I was lucky to buy peeled chilled stomachs without yellow membranes. Full fresh! Which is what we need. Fresh offal - perfect option for cooking unusual kebabs.

A little about salt. For barbecue, it is enough to add a mixture of peppers and ground coriander to the salt. This salt was given to me as a gift.

Let's add to chicken navels onion half rings and chopped garlic.

A light dash of mayonnaise. Guys, please don’t throw “slippers” and don’t write that mayonnaise cannot be used for barbecue. Why not? Yes, we use mayonnaise as a marinade. With this sauce, our ventricles will be tender on the inside and crispy on the outside when browned on skewers.

We mix everything with our hands. Mash onion and garlic between fingers. Juice should stand out. Marinate the chicken stomachs for at least 3 hours.

Carefully put on skewers. I took small skewers with very sharp ends.

We send the ventricles to the grill with hot coals. We fry until ready. In the process of frying, we rotate in a circle for high-quality frying from all sides.

Chicken skewers are ready! Serve for a picnic with summer greens and vegetables.

shish kebab from chicken ventricles

Thoroughly wash the pre-cleaned ventricles, dry them and put them in an enamel basin, salt, pepper, mix with chopped onions and lemon juice. Let stand 40-50 minutes. Then string the prepared ventricles on skewers and fry over hot coals until tender, turning frequently. Then put the ventricles in a saucepan, after laying the onion from the basturma on its bottom, close the lid and simmer them over low heat for another 20–30 minutes.

Serve with herbs and vegetables.

Compound: ventricles - 1 kg, salt, pepper, onion - 2 pcs., lemon - 1 pc., greens, sumac.

From the book New Year and Christmas festive table author Konstantinova Irina Gennadievna

Salad of chicken ventricles Chicken ventricles, boiled - 300 g Pickled cucumbers - 2 pcs. Onion - 1 pc. Egg - 1 pc.

From the book Dishes from poultry. Various menus for weekdays and holidays author Alkaev Eduard Nikolaevich

Soup of chicken giblets Offal singe, the stomachs are freed from the film. Everything is washed well, poured with water, boiled until half cooked. Then they are taken out of the broth, pitted and cut into small pieces. Onion finely chopped, fried in oil until

From the book Kazan, barbecue, barbecue [= Summer all year round! Cauldron, barbecue, barbecue] author Bebneva Yulia Vladimirovna

Chicken legs shashlik 5 chicken legs 4 onions 5 garlic cloves 200 g mayonnaise Salt, spices to taste1. Every chicken leg cut into 3 equal parts.2. Cut the onion into rings, add grated garlic, mayonnaise, spices, salt and

From the book 200 recipes for outdoor dishes: grill, barbecue, skewers of meat, fish, vegetables, seafood and fruits author

Skewers of duck stomachs with onions 1 kg of duck stomachs 3 onions 200 ml orange juice Black ground pepper, salt to taste 1. Duck ventricles are well cleaned, rinsed, dried, put in a container, salt, pepper, mix with chopped onion rings,

From the book Microwave Dishes author Nesterova Daria Vladimirovna

Chicken legs skewers with sour cream Ingredients: Chicken legs - 5 pcs. Onions - 5 pcs. Garlic - 5 cloves Sour cream - 200 g Salt and spices to taste Cooking method Cut each leg into 3 parts. Onion cut into rings, add grated on a fine grater

From the book Poultry Dishes author Zvonareva Agafya Tikhonovna

Chicken giblet soup Ingredients: 300 g chicken giblets, 3 potato tubers, 1 carrot, 30 g rice, 1 parsley root, 1 onion, 50 g tomato paste, 20 ml vegetable oil, 1 bunch of dill, bay leaf, pepper, salt. Cooking method: Potato, carrot and root

From the book Aerogrill. 1000 miracle recipes author Kashin Sergey Pavlovich

cabbage soup from chicken wings Ingredients: 300 g chicken wings, 200 g white cabbage, 2 tubers of potatoes, 50 g of tomato paste, 50 g of sour cream, salt. Cooking method: Wash potatoes, peel, cut into thin strips. Wash and shred the cabbage. Rinse the wings, soak

From the book Country Recipes author Kashin Sergey Pavlovich

Chicken breast shish kebab Cut the chicken fillet into medium-sized pieces, put in enamel pan, shift with onions, salt, pepper and let stand for 1-1.5 hours. Then string the pieces on skewers and fry until tender over hot coals. When serving

From the book 200 recipes for outdoor dishes: grill, barbecue, kebab of meat, fish, vegetables, seafood and fruits [fragment] author Vodyanitsky Vladimir Sergeevich

Chicken wings shish kebab Salt and pepper prepared wings and string them on skewers. Roast for a short time over hot coals, turning frequently. Serve with onions, herbs, narsharab. Ingredients: wings - 1 kg, onions - 2-3 pcs., narsharab, salt, pepper,

From the book Aerogrill. Meat author Kashin Sergey Pavlovich

Skewers of chicken legs Ingredients: 1 kg of chicken legs, 150 ml of grape vinegar, 30 g of tomato paste, 30 g of mustard, 100 ml of vegetable oil, 5 g of ground red pepper, salt.

From the book Barbecue. Chicken shish kebab author Kashin Sergey Pavlovich

shish kebab from chicken offal Ingredients: 300 g chicken liver, 200 g chicken hearts, 200 g of cucumbers, 50 ml of ghee, pepper, salt. Method of preparation: The liver and hearts are washed, allowed to drain and strung alternately on skewers. Roast over hot coals,

From the book Cooking in a barbecue, grill, on the grill and fire author Kozhemyakin R. N.

Chicken legs skewers with sour cream Ingredients Chicken legs - 5 pcs. Onions - 5 pcs. Garlic - 5 cloves Sour cream - 200 g Salt and spices to taste Cooking method Cut each leg into 3 parts. Onion cut into rings, add grated on a fine grater

From the book Bird. original recipes from professionals author Recipe collection

Skewers of chicken legs Ingredients: 1 kg of chicken legs, 150 ml of grape vinegar, 30 g of tomato paste, 30 g of mustard, 100 ml of vegetable oil, 5 g of ground red pepper, salt. Method of preparation: Rinse the legs. To prepare the sauce, mix

From the author's book

Shish kebab from chicken offal Ingredients: 300 g chicken liver, 200 g chicken hearts, 200 g cucumbers, 50 ml melted butter, pepper, salt. Cooking method: The liver and hearts are washed, allowed to drain and strung interspersed on skewers. Fry over hot

From the author's book

Shish kebab from chicken offal (2 options) Option 1ComponentsChicken liver - 250 g chicken heart- 250 g Sour cream - 4 tablespoons Beer - 2-3 tablespoons Salt and ground pepper - to taste Method of preparation Thread liver and heart on skewers, pour over sour cream and fry over

From the author's book

Chakhokhbili from chicken ventricles 123 kcal 2.5 h Chicken ventricles - 1 kg Vegetable oil - 80 ml Onion - 120 g Chicken broth - 500 ml Tomato paste - 50 g Tomato juice - 300 ml Chili pepper - 20 g Garlic - 4 cloves Khmeli-suneli - 3 g parsley) -