The so-called chicken "navels" are not only a product that is sparing the figure, but also a source of the most valuable trace elements necessary for a person. Many housewives do not buy by-product just because they do not know how to cook. In order to have soft “navels”, you must try, and here you will not be able to concoct anything good without certain knowledge. However, the good news is that nothing difficult from the chef is required, only attentiveness and patience.
But if he offered him chicken meatballs with cheese, added their pasta, she eats with pleasure, and even better - ask for supplements. Buying beef, even chilled, does not fit, do it at home with a blender or mill. Bake pieces of bread to soak in the milk, squeeze and together with finely chopped onions, thoroughly mixed with minced meat.
- In order to sharpen the auction, the filling must be at the knee twice.
- LITTLE small pies scattered on the bottom of the bowl, determined by the regime.
- Fifteen minutes later, the dish is ready for service.
Rules of cooking by-product
The first task of the culinary specialist is to choose the right raw materials, so that they are soft and juicy, because of the obviously poor-quality source material it will not work. Freshness is determined not only by smell, in which there should not be the slightest suspicious notes, but also by palpation. The navels should be resilient and slightly moist. Dry or wet stomachs that fall down under pressure should not be taken, let alone sticky.
Even conception cooks them with fried dough, you still have to think about the side dishes. Cooked buckwheat, oats, lentils, fresh or cooked vegetables - all this falls into the category of traditional finishes. But the specifics of the chicken boiled in the fact that they also easily coincide with unexpected variations of side dishes. This chef can create culinary masterpieces with excellent taste. There is a Bulgarian, French, Albanian, Jewish way to cook in the main dish, side dish, where the sauce can affect the taste.
Video: How to cook chicken burgers
Royal recipes with pineapple and mustard, and even honey, mozzarella cheese or adyg, basil, ginger, dried prunes, pumpkin - that's what makes boiled chicken taste anomalously. Show, using video tutorials, how to cook delicious chicken burgers. Numerous cooking methods help diversify the menu, but before that you need to learn classic recipewhich, on the basis of this, eats up homemade wholesome nutritious meatballs or original ones. If done correctly according to the recipe, chicken burgers that are safe from followers healthy eatingyou can eat deliciously.
If the by-product was frozen, it is necessary to do it in advance by defrosting - from the evening put the package down in the refrigerator. Yes, for a long time, but at the exit the dish will be tastier and will not lose any useful qualities.
Usually the by-product is sold already prepared for processing. However, it will not be superfluous, before cooking (to be soft and not bitter), to check the quality of cleaning. Often, on the widest side of the navel, there remains a hard greenish skin that is subject to mandatory removal. If you do not, ready meal will give away bitterness. This film is removed easily, but if it does not give in, the stomach needs to be scalded, and it will be removed without difficulty.
What are the secrets of this need to know, learn from the video below. Chicken chops with semolina or chicken chops with zucchini is a winners option that will help you with juicy and tender meat. There are others simple ways cooking the usual meat product so that it remains soft, fluffy, without adding fat. Is there an alternative that will bake injections without foil? Watch the video before we start working.
Sauces can transform the taste of any dish for recognition. Chicken cutlets with mushrooms, pumpkin, tomatoes, metropolitan, spicy, when spices can serve as leeks, peppers, nuts are all countless variations of the familiar dish. Soy sauce is ideal for liver cuts or stomachs. How and on what basis to cook chicken sauce chicken air to get the royal flavor, it is described in more detail in the video recipe.
The main key to success in the practical decision of the question how to cook chicken stomachs soft and juicy - long cooking. Before it is better to fill them with cool water and leave for a half to two hours. Cooked "navels" should not less than an hour, if you do not cook them whole, and cut. If an uncut by-product is boiled, it will take about 1.5-2 hours to soften.
As Kiev cutlets, when the bones are taken and fried in breadcrumbs - This is a prerequisite, according to the same principle of Lazerson, you can cook delicious hamburgers. In some recipes, the stuffed ones serve smoked ham, chopped dill, parsley, butter, even apples, but this recipe suggests chicken cutlets to make a white bowl with cabbage.
The mechanical method of finely chopped chicken is suitable for this recipe, but the best chicken hamburgers with cereal make a roll with a double filling. What is the feeling of eating blue cheese and chocolate at the same time? It has been scientifically proven that many aromatic molecules of cocoa and blue cheese are exactly the same. They have the same composition that when mixing both products, pleasure is guaranteed if you like chocolate and blue cheese separately.
Delicious giblets
The easiest way to cook chicken stomachs so that they are soft is with sour cream. Examined, cleaned (if necessary) and washed, they are poured with water five inches above the level of the “navels” and boiled for a long time until they are easily pierced by a fork. During this time, you can cook the marinade: push four garlic cloves, mix six spoons soy sauce, half a spoonful of black pepper and a little cumin. In this composition, the stomachs should lie down for about half an hour, the portions will be enough for a kilogram of by-product. In vegetable oil, chopped onion is added to light brownness, “navels” are poured into it and sauce is poured in, tomato paste (two spoons) and sour cream in a volume of 150 grams are added. Salt - to taste, but carefully: soy sauce is salty in itself. After the third hour of stewing, the dish is eaten with a huge appetite.
To do this, he consults with chemists and scientists from food institutes around the world. Finally, he discovers some of the cooking myths that his colleagues still obey. However, in many Bulgarian restaurants, nonstandard dishes have already been found, such as ice cream, Panagyur Eggs or Chicken with Dried Fruit and Chocolate and Merlot dessert.
Shops sell chocolate with chili, mint and others. Salted ice cream is prepared in the form of tomatoes, hot pepper or khasabi, which are added to the usual cream ice cream. This is quite unusual, because at first you feel cold and sweet taste, and then - slightly spicy.
Unforgettable pate
Pate is the safest method for making chicken gizzards so that they are soft. The recipe is multi-approach, but the snack is lush and tender. A kilogram of "navels" is brewed for two hours with three bay leaves, salt and five peas of pepper. When the by-product reaches softness, it is drained out through a colander, cut into small pieces and fried in butter. Following poured two spoons of brandy; stomachs stew for about five minutes. Large slices of three onions and two grated carrots are allowed in a separate skillet. Ground pepper, a spoonful of sugar and some salt are added to them, after which the contents of both pans are combined. Together, the ingredients are stewed for about ten minutes. Ready Products make a blender until smooth, laid out in a container, and the pate is cooled. If you intend to serve it in tins, the top is filled with melted butter; If you are going to spread, add the butter to the blender along with the other ingredients.
In some Bulgarian restaurants they use cinnamon and cocoa, which are characteristic of confectionery, in the preparation of main dishes and meats. For example, "beef with cocoa" or "game of cinnamon." Pear with chocolate icing in the background. It seems strange, but more and more hosts are trying to cook unusual recipes.
One of the specialties of Milena Paneva, the head chef of the Philippopolis gallery in Plovdiv, is “Stuffed avocado with seafood and orange peel”. He is the author of the dessert "Panagyursky eggs", which only justifies his name by appearanceotherwise it is made from green and white melon using a special technique called spherical.
Pickled ventricles
From the "navels" you can concoct a great snack that will have to "go to court" even on holidays. A pound of by-product is boiled with all the subtleties discussed when considering how to cook chicken stomachs so that they are soft. From the spices in the broth is laid only salt. "Navels" are removed with a slotted spoon and are left to cool. The next step is cutting them into strips. Half a ring of medium onions, half a teaspoon of powdered sugar (not sand!) Are poured into the same bowl and a spoon of soy sauce is poured. In a thick-bottomed pot, vegetable oil is heated (half a cup) and poured into a salad bowl so that all the stomachs are covered. The final touch: a quarter cup of 5% vinegar is poured in, garlic (six cloves) is pressed and chopped parsley is poured. Night of insisting - and the appetizer is ready.
Brilliant cooks. Better a lot of small appetizing dishes instead of big ones. As a result of a scientific experiment, it was proved that the brain quickly gets bored if it gives signals of the same taste and taste, therefore it is “distracted” by the food process. As a result, it becomes indifferent to what it is, even if it was very tasty at the beginning. This fact is well known to the owners of expensive restaurants, which attract their customers with many small but different dishes.
Mixed kiwi salad with tomatoes. Fresh spices make the dish much more pleasant than dried. This is one of the secrets of Danieil Yanakiev, a culinary consultant and owner of Nova Mizia restaurants in Targovishte and the Architect's House in Varna. Make an experiment to cook the same dish, but in two ways - with fresh and dried spices. Then try to feel the difference - the taste in the first case is much more pronounced, she says.
Perigord salad
Perigord is a French locality, famous for its foie gras, wine and salad, which tourists long remember with tenderness. The French have their own opinion on how to cook chicken gizzards so that they are soft: they fill them with melted water and slowly stew them for two hours. As a result, the "navels" become, as it were, dried. Very tasty, but fatty, and fat is not always possible. Therefore, we offer an adapted recipe.
Bitter can be sweetened with a small amount of salt. Salt has always been highly appreciated. Roman soldiers received a special amount to buy salt. From it comes the word "salary" in English - salary. According to Heston Blumenthal, salt reduces bitterness. Anyone can try putting a little salt in a glass of tonic - making it cute. This subtlety can be widely applied in the kitchen - if you cook some soups or sauces, put a little salt in it. Coffee is also not so bitter with a pinch of salt.
Salt also enhances the taste of sweets. Soak potatoes and rice in water and cook for 2-3 minutes before cooking. Potatoes and rice contain a lot of starch. It is good to wash it before cooking, so that it does not stick, but as written on the Bulgarian culinary forums, “in order to completely clear the water of rice, you need to have a river nearby.” If the potatoes and rice are soaked and then cooked for 2-3 minutes, the starch remains in the water. Then it is discarded. Thus, rice, not fried, remains in separate small grains when cooking and does not dissolve.
Two hundred grams of the ventricles, salted and peppered, are fried in butter until golden, filled with water and stewed until soft, for an hour. Leaf lettuce is cut or torn quite coarsely, ten walnuts are sorted out, the kernels break (also not crumb). Two tomatoes are cut into slices. For the sauce, three spoons of butter are mixed, preferably nutty, but you can take any vegetable; in the volume of a tablespoon and a small spoon All the other components are laid out on the leaves in the plate (the “navels must be still warm) and poured over the dressing.
Fried potatoes become more delicious, and mashed potatoes do not look like wallpaper glue. For mashed potatoes It is recommended to grind with a press or, in extreme cases, with a fork, but not a blender. The reason is that the blender breaks the remaining starch molecules in the potato, and the texture becomes sticky again.
Chocolate "crosses" if it is very hot. When chocolate is cooked, the secret melts - it is crushed and melted in a water bath, but without overheating, otherwise it becomes grainy and has an unpleasant taste. The myth that pork should be roasted for a few minutes in a saucepan before cooking in order to preserve juices.
How to cook chicken stomachs to be soft: step by step, with photos
"Bird's Nest"
Of chicken gizzards easy to cook full, very tasty and appetizing dishwhich would be appropriate both as a breakfast and for dinner. For him, several large champignons are finely chopped, two onions are chopped into half rings, and the average carrot rubs heavily. All this is passeed under the lid for about ten minutes. Then, the vegetables are properly processed and cut into navels. At the same stage, half a glass of cream or milk is poured in, and the filling is stewed for three quarters of an hour. While the process is underway, spaghetti is boiled, preferably “balls”, merged and seasoned. butter. They are laid out on a baking sheet by nests, the stuffing is placed in the middle. Each element is sprinkled with grated cheese, and for 10–15 minutes the baking sheet is hidden in the preheated oven.
This method is known in cookbooks as “sealing” juices in meat, but it turns out to be the result of a huge mistake. For example, Hesston Blumenthal fries at different temperatures with several fish dishes in the presence of a chemist who explains: Everything you hear from a frying pan leaves something evaporating. Water is constantly coming out of it.
Before and after the experiment, teapots are counted. The first chop, roasted at 40 degrees, lost 25 grams of its weight. The second at 50 degrees lost 38 grams, the third at 60 degrees lost 63 grams, and the fourth chop at 70 degrees was reduced by 85 grams, that is, ¼ of its weight.
Great dinner
Many people do not imagine a table without potatoes. Any suit - boiled, baked, fried, if only it was. For such a very suitable way how to cook chicken stomachs, so that they are soft, with potatoes: very tasty, quite nourishing, but without excess calories. First, of course, "navels" in the amount of a kilogram are cooked until they are easily pierced, which takes from one hour to one and a half. If you skip this stage and simmer them immediately with tubers, then the by-product will be solid, and the potatoes will turn into a mash. Grams of seven hundred tubers are cleaned and cut into large cubes. The onion is chopped with squares, the carrot is rubbed. Vegetables (without potatoes) are fried in sunflower oil until golden brown, then three spoons are laid on them tomato pasteand they stew some more. Potatoes interspersed with the stomachs are laid out in a thick-bottomed pot, filled with water (without redundancy, enough to cover the products) and cooked until the tubers are ready. Shortly before the end zazharki, seasonings and spices are added.
Instead of holding juices, water is pushed. Depending on the frying time, the meat may become hard as a sole. Most household stoves and restaurants do not even describe the temperature. People turn on a hot plate, fry and think they seal the taste, and then wonder why they didn't get the steaks. The reason is that the protein molecules in red meat harden and curl more than 60 degrees Celsius, throwing their delicious juices. Therefore, the chop, fried at high temperature, becomes dark, hard, dry and tasteless.
Fans of strong potatoes can fry them to crust before stewing. True, the dish will be more high-calorie.
Fans of the multicooker
What is good about modern kitchen equipment is that it is a serious relief for cooks, since it is easier to cook chicken stomachs so that they are soft, in a slow cooker than on a regular cooker, and it requires less hassle. Onions are cut either in half rings or in squares, as you like more. Raw stomachs crumble into thin slices. All this develops into a bowl and is filled with water - sparingly, a centimeter above the level. In a multicooker, water does not evaporate, so much liquid is not needed. Extinguishing mode is set for two hours; a quarter of an hour before the signal, half a glass of cold water is introduced into the bowl, in which a spoonful of flour, salt and spices are well mixed. This will make the gravy more thick and fragrant.
At home, it is better to bake pork in a fresh oven for a long time, in a tray with water and cover with foil, or, if boiled, seal it in heat-resistant nylon for cooking along with spices. Thus, as many vitamins, minerals and nutrients as possible are preserved, says Daniela Yanakieva.
Meat type preparation. In addition to using different recipes for pork, veal, fish, chicken, it is also important whether we cook chops, joints, necks, etc. most cooks have one recipe for pork and cook on it when it falls. Thus, at low temperatures in the oven, they can take cookies that are unsuitable for food, even if they are baked for 5 hours. The reason is that it has a lot of twisted triple collagen fibers. At higher temperatures, they rotate on separate strands, gel, and the meat softens, but at a low level it is not for food.
To make chicken stomachs soft, it is necessary not only to cook them properly, but also to clean them of unnecessary skin and fat.
Offal Cleaning
The cleaning process is quite simple, it involves several successive steps:
- The product is immersed in ice water for 5-10 minutes.
- Carefully cut the ventricles along the intestinal opening, clean them of sand or food debris.
- Thoroughly wash under running water, pour boiling water over.
- With each ventricle gently remove the yellow skin with a knife.
- Once again washed.
White meat is easier to cook than red meat. According to Harold McGee, a chemist who wrote a book about food, the color from myoglobin molecules is similar to red hemoglobin in the blood. The amount of myoglobin, respectively, the color of the muscles depends on how much it loads. Chicken breasts not painted because the chicken does not fly. Chicken legs dark.
This makes it very fragile and juicy, but the pleasant aroma of roast is obtained only at temperatures above 140 degrees. To get around the problem, instead of frying, the meat can be squeezed outside beforehand. Meat is cut through the fibers, not on them. Otherwise, after cooking, it will be harder and drier, less seasoning spices, it is harder to cut and chew.
Cooking rules
Cooking the stomachs is a fairly simple and straightforward process. It is practically no different from cooking. chicken hearts or other offal. They are simply placed in a saucepan, poured with cold water and cooked over low heat for one to two hours.
Council In the process of cooking it is necessary to remove the formed foam.
Simple recipes for cooking chicken stomachs: detailed instructions
To date, there are many different ways of cooking chicken stomachs. Housewives brew them, fry, stew or bake. The following recipes will help to cope with the offal at home without much force.
Chicken ventricles in tomato and sour cream sauce
Ingredients:
- 500 g of ventricles;
- 1 medium onion;
- 1 medium carrot;
- 250 ml of water or chicken broth;
- 200 ml of store or home-made sour cream;
- 50 g of tomato paste;
- 50 ml of vegetable oil;
- salt, pepper to taste (you can add other favorite spices).
Cooking technology:
- Chicken ventricles are cleaned and thoroughly washed under cold running water.
- The prepared ingredient is boiled until cooked (1-2 hours).
- The onion is peeled, washed and cut into semi-shell.
- Carrots peeled, washed and rubbed on a coarse grater.
- Vegetables are fried in hot vegetable oil.
- Boiled ventricles are laid out in a prepared pan (they can also be crushed if desired) and carrot-onion mixture, pour all the broth.
- The contents of the tank extinguish for 15-20 minutes over low heat.
- Add the remaining ingredients, mix thoroughly and stew for another 15-20 minutes.
The finished dish is served to the table with a side dish hot.
Council Before serving, the dish can be sprinkled with fresh chopped greens, it will give it a special uniqueness.
Gentle stewed stomachs with mushrooms and potatoes
Ingredients:
- 500 g chicken gizzards;
- 3-4 potato tubers;
- 150-200 g of champignons;
- 50 ml of homemade or store sour cream;
- 1 chicken egg;
- salt and other spices to taste.
Cooking:
- Mushrooms are washed with running water from sand and dirt, peeled, cut into large pieces.
- Tubers of potatoes are cleaned, washed and cut into small cubes.
- Chicken stomachs cleaned of dirt, grease and film. Cook on low heat until full readiness (add bay leaf to water).
- Mushrooms are added to the boiled product, slightly salted and boiled on low heat (for 15-20 minutes).
- Put the potato sticks into the pan, boil until all the ingredients are cooked.
- In a separate container, beat an egg with sour cream, pour the contents of the pan with the mixture, mix gently and remove it from the stove.
Ventricles stewed with mushrooms and potatoes
Gizzards with vegetables
This recipe is ideal for cooks who own a slow cooker.
Ingredients:
- 1 kg of chicken stomachs;
- 3-4 large bell peppers;
- 2-3 medium sized carrots;
- 3-4 medium onions;
- 5 small tomatoes;
- 350 grams of frozen peas or corn (you can use the "Mexican" vegetable mixture);
- 70 g butter.
Council Lovers of savory dishes can also add chili peppers to the main ingredients.
Cooking technology:
- The stomachs are cleaned of dirt and skin, thoroughly washed and cut into several pieces.
- Vegetables are peeled, washed.
- The by-product is placed in the multicooker bowl, filled with a small amount of water (120-150 ml) and stewed for 40 minutes.
- Bulbs cut into half rings, the remaining vegetables - large cubes.
- Vegetables, peas (or corn) and oil are placed in a thicket with stomachs.
The contents of the equipment set again in the mode of "quenching" for 25-30 minutes.
Chicken ventricles are not only tasty and nourishing, but also very useful for the body. Soft and tender by-product will be a favorite treat on the dining table. Cook them for your family, households will appreciate the mistress's efforts at the proper level. Experiment, try - everything will definitely work out!