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Delicious recipe for fried chicken stomachs. Chicken stomachs - tasty and satisfying: how to cook soft stomachs, simple recipes

Chicken navels: how to cook

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Chicken navels stewed in milk

To cook it tasty second dish, you will need: - chicken navels- 1 kg; - onion - 1 large onion; - carrots - 1 piece of medium size; - milk 1 glass; - vegetable oil- 3 tablespoons; - grated nutmeg- at the tip of a knife; - salt pepper.

Before cooking, chicken navels must be thoroughly washed and the remnants of a hard layer of keratinized tissue lining the chicken stomach from the inside should be removed. Put the washed chicken navels on a paper towel and dry them slightly. Peel onions and carrots.

In order for the meat to retain its taste and aroma, it must be fried correctly. Pour vegetable oil into a frying pan, heat it up and fry chicken stomachs several in small portions. Put the fried chicken navels in a small saucepan, fill them up to half hot water, salt, pepper, add nutmeg and bring to a boil. Pour milk into the pan, after the liquid boils, reduce the heat and simmer the chicken navels over low heat for 45 minutes.

Finely chop the onion, grate the carrots on a coarse grater. Pour the vegetable oil into the heated pan. When hot, add chopped onion and stir-fry until golden brown. Then add the carrots and lightly sauté for 3-4 minutes. Put the contents of the pan into the pan where the chicken navels are stewed, stir and continue to cook them over low heat for another 15 minutes.

With stewed or fried chicken navels, you can serve boiled crumbly rice, mashed potatoes

Chicken navels fried in a pan

You can cook delicious chicken navels using traditional recipes Chinese food. To do this, you will need: - chicken navels - 0.5 kg; - wheat flour 3 tablespoons; - soy sauce- 2 tablespoons; - light honey - 1 tablespoon; - vegetable oil - 3 tablespoons; - garlic - 1 clove; - ginger root - 1 cm; - fresh herbs; - black and red hot peppers.

Rinse and clean the navels, dry them with a paper towel. Cut them into small pieces, each into 4-6 pieces. Heat a frying pan with vegetable oil well, put chopped chicken navels on it and fry well, stirring constantly, for 5-7 minutes. Pour soy sauce into the pan, put honey, mix the contents. Sprinkle the contents of the pan with flour, mix everything well again so that there are no lumps left. Grate the ginger root. Add pepper to taste, finely chopped garlic and fresh herbs, grated ginger to the pan, mix. Remove the pan from the heat, cover it tightly with a lid, let stand for 5 minutes and serve.

Recipe #4 is my favourite. Such delicate taste…

RECIPE FIRST: CHICKEN STOMACH QUICKLY

You will need:

500g chicken stomachs,
2 bulbs
3 tbsp vegetable oil,
½ tsp soda,
spices to taste, salt.

Cooking:
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 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: STEWED WITH MUSHROOMS AND POTATOES CHICKEN VENTRICLES

You will need:
650g chicken stomachs,
400g potatoes
300g mushrooms any fresh,
50g sour cream
1 egg
bay leaf, salt, pepper.

Cooking:

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 chicken stomachs,
50g butter,
2 carrots and onions,
4 tbsp. mayonnaise and sour cream,
vegetable oil,
black pepper, herbs, salt.

Cooking:

Boil the stomachs until soft, let cool and chop. Grate the carrots, chop the onion, fry the vegetables in oil until half cooked.
Add the stomachs to the vegetables, stew for 5 minutes, pour in the 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:

500g chicken stomachs,
150g sour cream
2 pickled cucumbers,
1 onion,
carrots and a clove of garlic,
0.5 cm fresh ginger root,
2 tbsp horseradish, black pepper,
vegetable oil, salt.

Cooking:

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.

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 VENTRICLES

You will need:
300g chicken stomachs,
2 cloves of garlic
1.5 cups long grain rice
1 tomato, bell pepper,
small eggplant and onion,
black pepper, oil, salt.

Cooking:

Boil the stomachs with plenty of water, salt the broth to taste, remove them from the broth and chop.
Grind garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, Bell pepper, fry for 3 minutes, put not coarsely chopped tomato, ventricles, pepper and salt, pour in the broth left over from the stomachs, add washed rice, cover and cook the dish for 3 minutes over high heat, then 7 minutes on medium, then on minimum until cooked rice. 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.

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 with 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!

SEVENTH RECIPE: STEW CHICKEN STOMACH WITH VEGETABLES

Thoroughly clean and rinse one kilogram of chicken 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 chicken broth or water and simmer the ventricles under a 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 zucchini and sweet peppers, 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.

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 the preparation of delicious dishes, 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.

Hello my dear chefs! Not everyone considers offal a delicacy. There are even those who treat them with disgust.

But with proper processing, from such an ingredient, you can prepare an exquisite and unusual dish.

To do this, you just need to know a few secrets. About how to cook chicken stomachs deliciously - I will tell you in today's review.

And you know that chicken ventricles rich in useful components and therefore recommended for baby food and when losing weight.

Among the vitamins, it is worth noting folic, ascorbic acid and riboflavin.

Appetite increase.
Stimulation of digestive processes.
Improving the condition of the skin and.
Feature improvements.

Most of the useful components are preserved when stewing a dish.

Cooking

Before you figure out what can be cooked from an offal, you should learn how to properly and quickly prepare this component.

In the store, you can buy already cleaned navels, but it also happens that you have to perform this unpleasant procedure yourself.

To make it easier - you need to soak the product in very cold water.

The cleanup is then done like this:

On a cutting board through the opening of the esophagus, the stomach must be divided lengthwise and rinsed well again.
The elastic film can be removed by prying it a little with your fingers.
Fat tissue is removed from the inside.

Exist certain features preparation of this product.

For example, to make the stomachs soft, you need to boil for 40 minutes, and then stew or fry with carrots, onions and sour cream.

You need to cook only fresh offal, since it can be stored for no more than two days.

Choose a refrigerated product that should be springy and moist to the touch.

Frozen stomachs should be thawed in the refrigerator for about 12 hours. This will preserve the nutritional properties and taste of the product.
To make the offal soft, they need to be cooked over medium heat under a lid.

At the same time, pepper, salt and bay leaf should be added to the broth. Juicy navels will be obtained by baking or stewing.

How to make a delicious dish can be seen in the video. You can also find a recipe with a photo, which shows step by step the process of preparing a delicious dish.
The ventricles go well with pasta and.

Adding them to salads or soups will add satiety. Many spices are suitable for such a versatile product - allspice, coriander, herbs and dried dill.

Chicken stomachs: recipes

Consider different recipes cooking.

Classic cooking method

Here is a simple recipe that will work for the second.

To prepare it you will need the following ingredients:

2 onions;
half a kilogram of chicken stomachs;
3 tablespoons of vegetable oil;
half a teaspoon of soda;
salt and spices.

You can cook this dish in a pan or in a cauldron.

Here are the basic steps for this recipe:

The navels need to be washed and dried, the onion finely chopped.
The onion is laid out in a cauldron with heated oil and browned.
Then the stomachs are added, as soon as the juice stands out - add soda.
After the foam goes away - pour spices and salt. Cover the container with a lid and simmer. At the same time, stir occasionally and add boiling water. It is important that the water covers the stomachs.

For such a dish, you can use hearts, as well as add mushrooms, which will make the taste more pleasant.

Recipe with vegetables

Chicken gizzards can be cooked with vegetables.

Prepare these foods:

1 kg of the main offal;
sunflower oil;
1 carrot;
1 onion;
200 grams of broccoli;
1 zucchini;
1 sweet pepper.

Preparation consists of the following steps:

In a frying pan, you need to heat a spoonful of oil and add the washed stomachs there. Then fry them until crispy.
Add water or a glass of broth and simmer covered over medium heat for half an hour.
Prepare vegetables. Cut the onion into half rings, carrots into strips, zucchini into bars, pepper into strips.
Separate the broccoli into florets and boil in salted water for 5 minutes after boiling.
After half an hour of stewing the stomachs, you need to add carrots, onions and spices to them. Simmer for 10 minutes and then add bell peppers and zucchini. After that, you need to put out another 15 minutes.
Then add broccoli and minced garlic clove. Mix all the ingredients and simmer for another 6-7 minutes until cooked.

Before serving, the dish should stand for a while and it should be sprinkled with herbs. This dish can be cooked or used chicken heart or, which will also be delicious.

with potatoes

From simple products you can cook a dish with potatoes.

For this you will need the following products:

700 grams of the main ingredient;
450 grams of potatoes;
350 grams of mushrooms;
50 grams of sour cream;
egg;
pepper, salt and bay leaf.

To prepare such a dish in sour cream, you must perform the following steps:

Cut potatoes into cubes and large mushrooms.
Remove the muscular membranes from the stomachs and cut them into several pieces.
Pour the offal with water, put the parsley and cook until soft for 2 hours.
Add mushrooms, bring to a boil and simmer for 15 minutes.
After that, put the potatoes and cook until tender.
Stir the sour cream with the egg and pour this gravy into the pan.

Recipe for multicooker

You can cook a delicious dish in the Redmond slow cooker. It can be served with various side dishes.

The recipe assumes the presence of the following dishes:

1 kg of stomachs;
1 carrot;
3 tablespoons of oil;
a glass of sour cream;
bulb;
spices.

Preparation consists of the following steps:

The ventricles are cut into pieces.
Then the product is transferred to the slow cooker along with three tablespoons of oil and the stewing mode is turned on for an hour and a half.
Finely chop the vegetables, add onions and carrots and fry for 15 minutes.
Add salt, pepper and seasoning to sour cream.
Boil the ventricles in the sauce for 10 minutes.

If it is dry, you can add a little milk or water to the gravy. This recipe can also be made in the oven.

in Korean

Try to cook an unusual dish in Korean.

To do this, you need to prepare the following components:

500 grams of stomachs;
1 onion;
2-3 tablespoons of vegetable oil;
1 tbsp ;
paprika, garlic, coriander, salt and fresh herbs.

The cooking process includes the following steps:

Pour the offal with water and bring it to a boil. Then salt and cook for an hour and a half.
Boiled stomachs cut into thin slices.
Chop the garlic and put it to the offal.
Then add different types of pepper and coriander to the stomachs.
Cut the onion into thin half rings and marinate it in sugar and vinegar.
Then squeeze the onion and add to the rest of the ingredients.
At the end, the mixture must be poured with hot oil. To do this, the oil must be strongly heated in a frying pan, and then poured into the salad.

Wait until the dish has cooled down, and then put it in a cold place for 3-4 hours. Suitable for this dish, cooked in any form.

The appetizer can be put on tartlets or on fresh bread.

Recipe with original sour cream sauce

Chicken gizzards can be combined with different types sauces. Alternatively, you can cook an unusual sour cream sauce.

For this recipe, prepare the following products:

500 grams of stomachs;
160 grams of sour cream;
2 pickled cucumbers;
1 onion, carrot and garlic clove;
2 spoons of horseradish;
0.5 cm fresh ginger;
vegetable oil.

Here's how to prepare this dish:

Boil the stomachs in salted water for 40 minutes and finely chop them.
Chop the onion and carrot into small cubes.
Put chopped ginger into the pan and fry together with finely chopped garlic. After that, in the same oil, fry the stomachs, carrots and onions for 10 minutes.
Then sour cream, finely chopped cucumbers and horseradish are added to the mixture. You need to simmer for another 10 minutes.

Unusual pilaf

It is worth trying the original plov.

To prepare it, you will need the following products:

300 grams of offal;
2 cloves of garlic;
1.5 cups;
1 eggplant, onion, tomato and bell pepper.

The cooking process consists of the following steps:

Stomachs need to be boiled in in large numbers water, then take them out and chop them.
Garlic should be fried in oil, and then add grated carrots, chopped onions, peppers and eggplant and fry for another 3 minutes.
Then put the tomato, ventricles, pour in the broth and pour in the washed rice.
First you need to simmer for 3 minutes on high heat, and then 8 minutes on medium, and then until cooked at a minimum. And all this under a closed lid.

Whatever dish you choose, be sure to rinse and clean the product well.

The taste and smell of the resulting dish depends on this. If you have any interesting recipe, then write it in the comments.

Do not forget to share interesting information with your friends and see you soon!

With skill, dishes from chicken stomachs can be turned into real culinary masterpieces that are not inferior in taste 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.

The first hot dishes from chicken stomachs are rich, tasty and great alternative classic soups in meat broth.
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.
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

Prepared stomachs are boiled in water for 1.5-2 hours, cut.
Onion and carrots are sautéed in butter, garlic is added at the end, mixed, and allowed to cool.
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.;
sweet pepper and tomato - 1 pc.;
celery stalk - 1 pc.;
vegetable oil - 2 tbsp. spoons;
salt, spices, herbs, cheese.

Cooking

The stomachs are rinsed, cut, filled with water, allowed to boil, drained and set to boil in clean water.
After 1.5 hours, potato cubes, sautéed onions with carrots are laid.
After 10 minutes, add chopped celery, bell pepper and tomato, season hot to taste, when using processed cheese put him too.
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 desired delicate taste and soft juicy structure.

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

The stomachs are washed, relieved of films and tendons.
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.
Prepare blanks, roll them in flour and fry in oil on high heat on both sides.
They put the products in a cauldron or stewpan, pour in 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 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

Preparing an appetizer from chicken stomachs is elementary. The prepared product is boiled for 1.5 hours, cut into strips.
Onions and carrots are sautéed in oil and mixed with sliced.
Add garlic, dressing ingredients, mix.
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. a spoon;
tomato sauce - 1 cup;
laurel - 2 pcs.;
vegetable oil - 2 tbsp. spoons;
salt, pepper, spices.

Cooking

They begin to cook goulash from chicken stomachs after preliminary preparation of the original product.
Fry onions, carrots, add stomachs, brown.
Pour in water, add sauce with flour, season the mass to taste, cover with a lid and simmer over low heat.
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

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.
Next, the moisture is evaporated on “Baking”, oil, chopped onions and carrots are added and fried for 20 minutes.
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

The washed stomachs are dried, salted, peppered, put in a container.
Add chopped onion, pepper, lemon juice, mix, leave for 2-6 hours.
Stomachs are strung on a skewer, alternating with onions and peppers.
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

The stomachs are boiled for 1.5 hours, twisted in a meat grinder.
Sauté the onions and carrots in butter until soft, add the twisted mass and fry everything together for 5 minutes.
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.

Delicious recipe for fried chicken stomachs. Chicken stomachs - tasty and satisfying: how to cook soft stomachs, simple recipes

Chicken navels stewed in milk

Chicken navels fried in a pan

Preparing chicken stomachs

Chicken gizzards with rice

Cooking

Chicken stomachs: recipes

Classic cooking method

Recipe with vegetables

with potatoes

Recipe for multicooker

in Korean

Recipe with original sour cream sauce

Unusual pilaf

What to cook from chicken stomachs?

Chicken gizzard salad

Chicken stomach soup - recipe

Chicken stomach cutlets - recipe

Heh from chicken stomachs in Korean

Chicken gizzard goulash with gravy

Pilaf from chicken stomachs in a slow cooker

Shish kebab from chicken stomachs on the grill

Stuffing for chicken pies

Chops from chicken stomachs

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