How delicious to cook chicken navels in a pan. How to cook chicken stomachs. Soup with chicken giblets

To make chicken stomachs soft, it is necessary not only to cook them correctly, but also to clean them of unnecessary skin and fat.

offal cleaning

The cleaning process is quite simple, it includes several successive steps:

1. The product is immersed in ice water for 5-10 minutes.
2. Carefully cut the ventricles along the intestinal opening, clean them from sand or food debris.
3. Wash thoroughly under running water, pour boiling water.
4. From each ventricle, the yellow skin is carefully removed with a knife.
5. Wash again.

Cooking rules

Cooking stomachs is a fairly simple and understandable 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 simmered over low heat for one to two hours.

Advice. During the cooking process, it is necessary to remove the resulting foam.

Easy Chicken Stomach Recipes: Detailed Instructions

Today, there are many different ways to cook chicken stomachs. Housewives boil, fry, stew or bake them. The recipes below will help you cope with offal at home without much effort.

Chicken ventricles in tomato-sour cream sauce

Ingredients:

• 500 g of ventricles;
• 1 medium onion;
• 1 medium carrot;
• 250 ml of water or chicken broth;
• 200 ml store or homemade sour cream;
• 50 g of tomato paste;
• 50 ml of vegetable oil;
• salt, pepper to taste (you can add other favorite spices).

Cooking technology:

1. Chicken ventricles are cleaned and thoroughly washed under cold running water.
2. The prepared ingredient is boiled until tender (1-2 hours).
3. The onion is peeled, washed and cut into half rings.
4. Carrots are peeled, washed and rubbed on a coarse grater.
5. Vegetables are fried in hot vegetable oil.
6. Boiled ventricles are laid out in the prepared pan (if desired, they can also be chopped) and carrot-onion mixture, pour everything with broth.
7. The contents of the container are stewed for 15-20 minutes over low heat.
8. Add the remaining ingredients, mix thoroughly and simmer for another 15-20 minutes.

The finished dish is served hot with a side dish.

Advice. Before serving, the dish can be sprinkled with fresh chopped herbs, it will give it a special originality.

Tender stewed stomachs with mushrooms and potatoes

Ingredients:

• 500 g of chicken stomachs;
• 3-4 potato tubers;
• 150-200 g of champignons;
• 50 ml homemade or store-bought sour cream;
• 1 chicken egg;
• salt and other spices to taste.

Cooking:

1. Mushrooms are washed with running water from sand and dirt, peeled, cut into large pieces.
2. Potato tubers are peeled, washed and cut into small sticks.
3. Chicken stomachs are cleaned of dirt, fat and film. Boil over low heat until fully cooked (bay leaf is added to the water).
4. Mushrooms are added to the boiled product, a little salt is added and boiled over low heat (for 15-20 minutes).
5. Potato bars are placed in a saucepan, boiled until all the ingredients are ready.
6. In a separate container, beat the egg with sour cream, pour the contents of the pan with the mixture, mix gently and remove it from the stove.

Stomach stewed with mushrooms and potatoes

Stomachs with vegetables

This recipe is perfect 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 g frozen peas or corn (you can use the "Mexican" vegetable mix);
• 70 g butter.

Advice. Fans of savory dishes can also add chili peppers to the main ingredients.

Cooking technology:

1. The stomachs are cleaned of dirt and skin, washed thoroughly and cut into several parts.
2. Vegetables are peeled and washed.
3. The offal is placed in a multicooker bowl, poured with a small amount of water (120-150 ml) and stewed for 40 minutes.
4. The bulbs are cut into half rings, the remaining vegetables are cut into large cubes.
5. Vegetables, peas (or corn) and oil are placed in a thicket with stomachs.
   The contents of the equipment are put again on the "extinguishing" mode for 25-30 minutes.

Chicken ventricles are not only tasty and satisfying, but also very useful for the body. Soft and tender offal will become a favorite treat on the dining table. Cook them for your family, the household will appreciate the efforts of the hostess at the proper level. Experiment, try - everything will definitely work out!

A simple recipe for chicken ventricles: video

Any hostess will need information on how to cook chicken ventricles. This by-product is rich in useful components, it is used in baby food and for weight loss. You can make soups, salads, broths from it. The main dishes from the stomachs are diverse - roast, stewed, baked.

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. There is no need to take slippery flabby stomachs, sour and unpleasantly smelling - it will not be possible to cook a delicious snack from them due to staleness.

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 a suitable recipe for chicken stomachs is not difficult for an experienced chef, because there are a huge number of them. Offal can be boiled, stewed, baked and fried, used solo or in combination with hearts, liver from the same chicken. For novice cooks, it’s right to choose a step-by-step recipe or a recipe with photos that will help you understand the secrets of processing.

It is very tasty and quick to cook noodle soup, stew from offal, stew them with sour cream or fry them in breadcrumbs. You can bake ventricles with cheese, make salads from fried foods. They go well with cereals and pasta, they bring satiety to vegetable soups and salads. 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.

Chicken stomachs in a slow cooker

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

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

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 correct to serve it with mashed potatoes, boiled cereals or pasta in combination with sour cream or garlic sauce. 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

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.

Chicken gizzards in sour cream

How to cook sour cream stewed chicken navels correctly will help you find out the recipe below. This soft tender dish will not leave anyone indifferent due to the combination of the creamy taste of sour cream with carrot-onion frying. An excellent option for serving a meat dish with 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

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 over low heat, add sour cream with tomato paste, spices.
4. Remove from heat after half an hour.

Chicken ventricles with mushrooms

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

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 from chicken stomachs

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

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.

Roast chicken stomachs

An excellent option for a hot dinner is roast 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 the festive table.

Chicken ventricles are dearly loved by many housewives. And there is a reason. Dishes from the ventricles are tasty and healthy, they are easy to prepare, and they do not damage the budget. Yes, the trouble is, not everyone knows how to properly cook chicken ventricles; cook them so that they turn out tender, soft and fragrant, without losing their taste and nutritional properties. Alas, quite often, housewives who have not yet fully mastered the kitchen give up and completely exclude the ventricles from the home menu, considering them too tough and tasteless. And absolutely in vain. Today we invite you to figure out with us and remember how to cook chicken ventricles so that they always turn out soft and tasty, please you and your family with their aroma and become an indispensable item on your daily menu.

Like many other offal, chicken stomachs are not only tasty, but also extremely healthy. The muscle tissue of the ventricles is rich in complete animal protein, contains iron, zinc, phosphorus and potassium, and meals prepared from the ventricles can serve as a good source of B vitamins, vitamin E and folic acid. At the same time, the low fat content of the ventricles makes them an important product in weight loss diets. To the internal epithelium of the chicken ventricles, the so-called "gastric films", folk rumor ascribes healing properties, believing them to be an unusual and effective medicine for disorders of the stomach and intestines. But, of course, we are more interested in the taste, culinary qualities of chicken ventricles.

So what dishes, you ask, can be prepared from chicken stomachs? Oh, there are hundreds of them! The ventricles are boiled and stewed, baked and fried, using them alone or in combination with other offal. Noodle soup with giblets and ventricles baked with cheese, stewed chicken ventricles with sour cream and ventricles fried in breadcrumbs, the most delicate stew with chicken ventricles and delicious salads with offal, and you can’t list everything. The culinary use of the ventricles is greatly expanded by their excellent compatibility with other products. The ventricles will give a special taste and aroma to cereals and pasta, the ventricles will add satiety to vegetable dishes; mushrooms will make your dish of chicken ventricles more refined, and sour-milk products will give the ventricles additional softness and tenderness. Add here the excellent compatibility with many spices, spices and herbs, and you yourself will be surprised at how many new shades of taste and aroma the most, at first glance, unpretentious dish made from chicken ventricles can play.

We will tell you how to cook chicken ventricles. And we offer you the most important tips and secrets and interesting recipes that will definitely tell you how to cook chicken ventricles.

1. When choosing chicken stomachs for your dish, pay special attention to their freshness. The softest and most delicious are chilled ventricles. Their shelf life is short and is only 48 hours. Be sure to touch and smell the ventricles before buying. Fresh ventricles will be elastic, slightly moist to the touch, while having a pleasant, sweet smell. If you are offered too soft, flabby ventricles, slippery to the touch and embarrassing with a sour, unpleasant smell, refuse to buy, because a delicious dish from stale ventricles will not work.

2. Before you start cooking your chosen dish, chicken ventricles must be properly prepared. If you purchased frozen stomachs, defrost them in advance by placing them in the lower compartment of the refrigerator for 10 to 12 hours. Such a slow, gentle defrosting method will allow you to fully preserve the taste and nutritional qualities of the product. It often happens that a gastric film remains on the inner surface of the stomachs, it must be completely removed. Carefully inspect the ventricles for any bile leaks left on them. Be sure to cut off the pieces of the stomachs, on which there will be yellowish bile smudges, because even a small amount of bile can completely spoil your dish with its bitterness. Thoroughly rinse the cleaned ventricles from all sides under a stream of warm water.

3. To prepare many salads and snacks, you may need boiled chicken ventricles. To make boiled ventricles tender, soft and juicy, you need to follow a few simple rules. Fold the cleaned and thoroughly washed chicken ventricles into a deep bowl, cover with cool water and let stand for two to three hours. Drain the water, rinse the ventricles again and put them in a deep saucepan with a thick bottom. Fill the ventricles with hot water so that it covers them by at least five centimeters. Bring the water to a boil over high heat, carefully remove the foam, reduce the heat to medium, cover the pan with a lid and cook the ventricles for 20 minutes. Then add bay leaf, a few black peppercorns and salt to taste. Cook everything together for another 20-30 minutes. Remove the pan from the heat and let the ventricles cool in the broth.

4. A simple appetizer of chicken ventricles with onions is very tasty. Boil until cooked, cool and cut into thin slices 700 gr. ventricles. Cut two small red onions into half rings. In a deep bowl, mix the ventricles and onions, add ½ teaspoon of brown sugar, mix. In a small skillet, heat four tablespoons of olive oil, add two minced garlic cloves and ½ teaspoon red pepper flakes. Mix everything quickly, remove from heat and immediately pour into the ventricles with onions. Add one tablespoon of soy sauce and one tablespoon of good wine vinegar. Stir and refrigerate for six hours. Sprinkle with finely chopped cilantro and green onions before serving.

5. It is a little more difficult to cook the original spicy chicken ventricular salad Korean recipe. But this salad is worth the effort! Boil until cooked, cool and cut into thin strips 400 gr. chicken stomachs. In a skillet, heat 1 tbsp. tablespoon of vegetable oil, add one large onion, cut into half rings, and fry until golden brown. Then add the ventricles and fry everything together, stirring, for a couple more minutes. Remove from fire. Peel and grate two medium-sized potato tubers on a grater for Korean carrots, or cut into very thin strips. Boil potato strips in boiling water for three minutes, then drain in a colander, rinse with cold water and drain slightly. Prepare the dressing separately. To do this, mix 3 tbsp. tablespoons rice or white wine vinegar, 2 tbsp. spoons of soy sauce, 2 teaspoons of sesame oil, two crushed garlic cloves, ½ teaspoon of powdered sugar, salt and red pepper to taste. Transfer the ventricles with onions to a salad bowl, add boiled potato strips and 3 tbsp. tablespoons finely chopped green cilantro. Pour the dressing over the salad, toss gently and let it brew in a cool place for two hours.

6. It is very easy to cook the most tender chicken ventricles stewed in sour cream sauce. Clean, rinse and cut into small pieces 500 gr. chicken stomachs. In a skillet, heat 2 tbsp. tablespoons of butter. Once the oil has finished sizzling, add the ventricles and fry them over medium heat until golden brown. Then add one cup of chicken broth, salt and black pepper to taste, cover the pan with a lid and simmer the ventricles over low heat for 30 minutes. After time, add 150 gr. sour cream and 50 gr. low-fat natural yogurt, mix thoroughly and heat over the lowest heat for five minutes. Remove from heat and let steep for another 10 minutes.

7. Very tasty and satisfying is an easy-to-prepare dish of chicken ventricles stewed with beer. Peel off the films, rinse thoroughly and cut into thick slices of 500 gr. chicken stomachs. In a deep skillet, heat together 1 tbsp. a spoonful of vegetable oil and 1 tbsp. a spoonful of butter. Add one finely chopped onion and sauté until translucent for a couple of minutes. Then add the ventricles and fry, stirring, for five minutes. Sprinkle everything with one tablespoon of flour, mix and fry for a couple more minutes. Salt and pepper to taste, stir, pour in one glass of light beer and ½ cup of chicken broth. Add 1 tbsp. spoon of white wine vinegar, ½ tbsp. spoons of sugar, 1 teaspoon of mustard. Stir, bring to a boil, reduce the heat to the smallest and simmer the ventricles under the lid, stirring occasionally, for 30 minutes. Add a little more chicken broth if needed. Serve with boiled potatoes and fresh vegetables.

8. Stewed chicken stomachs with vegetables according to a summer recipe will delight you with their softness and juiciness. 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 minced 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.

9. Appetizing aroma and pleasant taste with a slight sourness will give you chicken ventricles baked with prunes. Soak in advance for three hours in cool water 500 gr. pitted prunes. Thoroughly clean one kilogram of chicken ventricles, rinse and cut into large pieces. In a frying pan, heat one tablespoon of vegetable oil, add one onion, cut into half rings, and fry until golden brown. Then add the ventricles, salt and pepper to taste, and fry until golden brown. Put half of the prunes in a greased baking dish, put the ventricles fried with onions on top of the prunes, cover with the remaining prunes on top. Cut two small carrots into thin rings and lay on top of the prunes. Separately, combine ½ cup chicken stock, ½ cup sour cream, and ½ cup low-fat yogurt. Pour the ventricles with prunes with this mixture and bake in an oven preheated to 180⁰ for 40 minutes.

10. It is not difficult to cook the most fragrant chicken ventricles baked with cheese. Clean, rinse and boil one kilogram of chicken ventricles in advance. Cut the ventricles into large pieces, put in a pickling bowl, add one onion, cut into half rings, one carrot, cut into thin strips, one teaspoon of suneli hops, salt and black pepper to taste. Pour everything with one liter of kefir or low-fat yogurt and leave to marinate for one hour. Transfer the ventricles marinated in this way to a greased baking dish, pour over the remaining marinade and sprinkle 150 g on top. finely grated Parmesan. Drizzle everything with a little melted butter and bake in a preheated oven at 180⁰ for 20 minutes. Sprinkle with finely chopped cilantro and green onions before serving.

And the Culinary Eden website on its pages is always happy to offer you even more interesting ideas and proven recipes that will definitely tell you how to cook chicken ventricles.

• improves the digestive process;
• promotes mild bowel cleansing;
• increases appetite;
• improves the condition of the skin, hair;
• strengthens the immune system.

Attention!

It is especially useful to eat ventricles for young children, pregnant women, as they contain vitamin B9 and folic acid.

calories

The product is ideal for people struggling with excess weight, as it has a low calorie content: 100 grams contains about 150-170 calories. For those who follow a healthy diet, do not eat fried foods, stomachs are also suitable. They can be boiled, stewed. At the same time, they do not lose their taste, remain juicy and soft in taste.

Cleaning process

The chicken stomach is made up of muscles that are covered with a thin layer of fat and a membrane. They must be cleaned before cooking. For this:

• washed stomachs are cut lengthwise and washed again with water;
• remove the elastic film from the outer surface;
• remove the fat layer from the insides.

You can clean the products with a sharp knife or with your hands. Cleaning takes about 10-20 minutes depending on the volume of the product.

The main mistake of many housewives is improper preparation, as a result of which the dish turns out to be tough. To make the meat soft, you need:

• cook it for at least 40 minutes. Boil the stomachs for about 40-50 minutes. Approximately the same period of time will be needed for stewing and baking.
• do not salt the stomachs immediately. Salt is added in the middle or end of cooking;
• add sour cream, soy sauce, mayonnaise, tomato paste. These products help soften.

Meat goes well with vegetables, so it is often supplemented with carrots and onions. You can season the dish with spices for more aroma.

Stomachs are often sold frozen. Defrost them naturally. In no case should they be thawed under hot water or in the microwave - they lose their taste. When the stomachs are thawed, they are put in a saucepan for a couple of hours to soak.

Recipes

It takes 1 to 1.5 hours to cook. Stomachs can be fried in a pan, baked in the oven or stewed in a slow cooker. The dish is suitable for both everyday lunch and a festive dinner, if you add a spectacular serving, for example, bake stomachs in pots.

Chicken gizzards with onions in sour cream

The most common way is to put out the muscles in sour cream. Garnish can be chosen at your discretion - buckwheat, rice or mashed potatoes.

• 500-600 g of chicken ventricles;
• 2 onion heads;
• 1 medium carrot;
• a glass of sour cream 15-20%;
• a bunch of greens;
• 2 bay leaves.

Cooking:

The stomachs are washed and boiled for about 40-50 minutes. The finished meat is cleaned from the film and cut into large cubes.

The onions are peeled and cut into small cubes. Carrots are peeled and rubbed on the large side of the grater. Combine vegetables and sauté in a pan with sunflower oil.

Boiled meat pieces are added and continue to sauté for another 6-8 minutes. Sour cream is added to the contents, seasoned with chopped herbs and lavrushka. Continue to simmer for a few more minutes, then turn off the heat.

A dish is considered ready when the meat is well pricked on a fork. Can be served at the table.

Chicken stomachs in a slow cooker

Cooking in a slow cooker is very convenient because you do not have to constantly watch the food so that it does not burn. You can cook on the “Baking” or “Stew” mode.

• chicken stomachs - 500-550 g;
• 2 onion heads;
• 2 tbsp tomato paste;
• 2-3 tbsp sour cream 15-20%.

Cooking:

The ventricles are boiled over medium heat for 35-40 minutes. Then they are taken out, cleaned and cut into strips.

The onion is cut finely, a little oil is poured into a multicooker cup and the onion is fried on it. When the onion turns golden, the ventricles are sent to it. After 5-7 minutes, sour cream with tomato paste and half a glass of water are mixed into the contents of the multicooker.

Set the "Extinguishing" mode and cook for 1-1.5 hours. At the end, salt and pepper the dish, pour over the resulting sauce before serving.

Attention!

You can replace the tomato paste with ketchup or chili sauce.

How to cook chicken ventricles in a pan

• offal - about 1 kg;
• onions - 2 heads;
• carrots - 1 pc.;
• 2 tbsp sour cream;
• 2 tbsp tomato paste;
• 2 glasses of water.

Cooking:

The stomachs are cleansed and washed. Transfer the prepared product to a saucepan, pour water and cook for 40-50 minutes. The boiled ventricles are washed and cut into large pieces.

The onion is cut into thin half rings. Carrots are rubbed on a coarse grater. A little oil is poured into the pan and onions and carrots are sent to fry for 5-6 minutes.

The ventricles are introduced to the vegetables, everything is mixed. Pour the contents with water, close the lid and cook for 20-30 minutes. After 20 minutes, tomato paste with sour cream is mixed into the gravy, salted and peppered. Continue cooking for another 15-20 minutes and turn off the heat.

Spicy chicken gizzard recipe

You can add the taste of the stomachs with garlic or red pepper, they will give the desired spice. Spicy notes are suitable for meat, adjust the spiciness at your discretion.

• 700-800 g of chicken offal;
• 2 onion heads;
• 5-6 garlic cloves;
• 4 tbsp soy sauce;
• any mixture of vegetable seasonings.

How to cook:

Clean ventricles are boiled for an hour. Cool the finished product and cut into arbitrary pieces.

The onion is cut into small pieces and sautéed in oil. After 4-5 minutes, add meat to it.

Soy sauce is mixed with vegetable seasoning and poured into a frying pan. Continue to cook for about 20 minutes, then squeeze the garlic and simmer for another 10 minutes.

After cooking, let the contents of the pan brew a little (about an hour) so that the dish is saturated with garlic aroma.

Chicken gizzards with carrots and onions

The dish will turn out even more tender if you put cream instead of sour cream and add mild soy sauce. In this case, the dish does not need to be salted.

Ingredients:

• 500-550 g of chicken ventricles;
• large bulb;
• medium carrot;
• a glass of sour cream;
• glass of water;
• 3-4 tablespoons of soy sauce.

How to cook:

The stomachs are pre-boiled in water, and then cleaned of films and cut into strips.

The onion is peeled and cut into thin half rings, they are separated and slightly crushed. Carrots are chopped into oblong sticks or cut into pieces.

Chopped vegetables are fried in a frying pan with the addition of oil until a golden hue appears, then offal and water are added. Close the lid, cook for half an hour. Stir in sour cream and soy sauce to vegetables with meat, continue cooking for another 20 minutes.

The heating is turned off and the contents are allowed to cool for at least half an hour. Then you can set the table and try the dish.

With mushrooms in sour cream

You can take any mushrooms - champignons, mushrooms. boletus, oyster mushrooms. Thanks to mushrooms, the finished product has a pleasant "forest" aroma.

Ingredients:

• 600-700 g of ventricles;
• fresh mushrooms - 400-500 g;
• large onion;
• carrot;
• garlic cloves -2 pcs.;
• bay leaf - 2 pcs.

Cooking:

The stomachs are cleaned and sent to a pot of water for boiling. Add laurel.

Mushrooms are cut into large cubes and fried in a pan for 20 minutes. After cooling, transfer to a separate bowl.

Onions are cut into cubes, carrots are cut into thin plastics. Vegetables are fried in a frying pan with oil.

After cooking, the stomachs are cut into 2-5 more parts and transferred to a frying pan with vegetables. Add a little water (100 ml), spices as desired and simmer for 10 minutes. Stir fried mushrooms into the mixture and cover with a lid, continue to simmer for another 10 minutes.

At the end of cooking, squeeze the garlic into the contents and mix. Close the lid, turn off the heat and let the dish brew for another hour.

Garlic for greater aroma should be crushed with a knife.

In the oven

For those who do not eat fried, the recipe in the oven is suitable. When preparing it, the benefits of both meat and vegetables are preserved in full, which makes the dish not only tasty, but also as useful as possible.

Ingredients:

• offal - 700-800 g;
• 2 cups of kefir;
• 200 g soft cheese;
• onion head;
• carrots - 1 pc.;
• greens as desired.

Cooking:

The ventricles are boiled until cooked and prepared - they clean the film, then cut it in an arbitrary way.

Onions and carrots are peeled and cut into pieces of approximately the same size.

Combine vegetables with meat, add spices and kefir, mix and let the contents stand a little (30 minutes) at room temperature.

Lubricate the form with oil and shift the mixture, make a hat of grated cheese on top.

Send the casserole to cook for 30 minutes. When ready, it is guided by the cap - as soon as it has risen with a crust and blushed, the dish can be removed.

Sprinkle the casserole with herbs and treat the household.

With potato

It is not necessary to cook the side dish separately, there is a recipe where potatoes are already part of the dish. The casserole is hearty and perfect for a family dinner for the whole family.

Ingredients:

• onion head;
• ventricles - 500-550 g;
• 6-7 medium potatoes;
• 3-4 garlic cloves;
• seasonings at will;
• 2 glasses of water;
• on a sprig of dill and parsley.

How to cook:

Offal is separated from fat and muscle tissue and boiled in salted water for 40 minutes. Cool and cut into 2-4 pieces.

The onion is finely chopped with a knife and sautéed in oil. Carrots are chopped on a grater and added to the onion. When the vegetables are golden, add offal, stir, season with spices, pour in a glass of water and simmer for 10 minutes.

Potatoes are peeled, cut into bars, put on top of the meat. Pour a second glass of water and simmer for another 20 minutes.

When the time has passed, add chopped garlic to the roast and mix. Before serving, sprinkle the dish with herbs for a beautiful look and aroma.

In the oven in pots

If there are pots for baking at home, you can use them. The stewed meat turns out to be very tender and fragrant, but the serving itself is so spectacular that all guests and household members will appreciate it.

Ingredients:

• 600-700 g stomachs;
• 2 onions;
• 2 potatoes;
• carrots - piece;
• 2 garlic cloves;
• 2 glasses of water;
• lavrushka, peppercorns.

Cooking:

Water is poured into the pan, lavrushka and pepper are added, and the stomachs are placed in the water. Boil them for at least 40 minutes. After cooling, cut into large pieces.

Potatoes are cut into cubes and placed on the bottom of the pot.

The diced onion is sautéed in a frying pan with oil. Add diced carrots and chopped garlic to it.

Stomachs are fried a little in a frying pan, literally 5-7 minutes. Then they are transferred to pots. At the last stage, water is poured into the pots so that all the ingredients are covered with broth.

Put the pots in an oven preheated to 180 degrees and simmer for at least 30-40 minutes. After cooking, do not immediately take out the pots, they must cool in the oven.

During cooking, do not cover the pots with lids.

soup recipe

Even in the usual dinner, it’s easy to add variety if you cook a light but nutritious chicken offal soup. This recipe will come in handy for those who are on a diet, because in one bowl of this soup there are only about 150 calories.

Ingredients:

• 0.6-0.7 chicken ventricles;
• 1 pc. carrots and onion head;
• 4-5 potatoes of medium size;
• 1 tbsp processed cheese;
• 3-4 garlic cloves;
• a bunch of parsley with dill;
• lavrushka, 2 leaves.

How to cook:

The navels are cleaned of fat and muscle, then they are transferred to a saucepan and boiled for 10 minutes. After the water boils, drain the broth and pour water again.

Put a lavrushka in the water and wait for it to boil. Boil the broth for 40-50 minutes.

Cut the potatoes into bars, finely chop the onion, rub the carrots on a grater.

Onions and carrots are lightly fried in a pan and sent to the broth. A little later, throw in the potatoes and cook for 10 minutes.

5 minutes before the end of cooking, when the potatoes are almost ready, add a spoonful of melted cheese to the soup and stir it well until completely dissolved.

The heat is turned off, garlic is squeezed into the broth and seasoned with chopped herbs. Close the lid of the pot, pour the soup into bowls after 20-30 minutes. The soup will taste especially delicious on the second day after being in the refrigerator.

Korean salad recipe

Fans of spicy food will love the Korean way of cooking stomachs. It is not necessary to make the product too spicy, you can put less pepper or garlic.

Ingredients:

• offal - 1 kg;
• 2 carrots;
• bulb;
• 2.5-3 tbsp soy sauce;
• 3 tbsp sunflower oil;
• 2 tsp apple cider vinegar;
• ½ tsp ground black pepper;
• ½ tbsp paprika;
• ½ tsp coriander;
• 3-4 garlic cloves.

Cooking steps:

Boil chicken ventricles until cooked for about 40 minutes, then they are washed and the film is peeled off. Cut into pieces and transfer to a bowl.

Onions are cut into thin half rings, carrots are grated for Korean carrots. Lightly fry the onions to soften, they do not need to brown.

Heat sunflower oil in a frying pan, add chopped garlic, vinegar, spices and sauce to it, mix.

Carrots and sautéed onions are added to the cup to the stomachs, the contents of the bowl are seasoned with oil sauce. The ingredients are mixed well, and then the cup is sent to the refrigerator to infuse for 2-3 hours. The longer such a salad lies in a cool place, the tastier and more aromatic it will be.

Before serving the salad to the table, it is sprinkled with sesame seeds and herbs.

Wine vinegar is also suitable for dressing. The concentration should not exceed 9%.

From the mass of ways to cook stomachs, everyone will find their own recipe. Offal is in no way inferior in taste to meat dishes, and in terms of benefits they are ten times superior, it is worth trying once to cook the ventricles according to any recipe, as this product will become one of the most beloved in the house.

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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.

Ingredients

calories

calories
99.2 kcal

Squirrels
11.3 g

Fats
5.1 g

Carbohydrates
1.4 g

Cooking

• Step 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.

• Step 2

  We clean the carrots and three on a medium grater.

• Step 3

  We cut the onion into cubes, chop the garlic into small pieces (do not squeeze, but cut).

• Step 4

  Drain the water from the chicken stomachs and cut them into small pieces.

• Step 5

  Fry the onion in vegetable oil until golden brown. Then add carrots and chopped garlic. Lightly fry.

• Step 6

  Add chopped ventricles to the pan with vegetables and simmer for about five minutes.

• Step 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.

• Step 8

  Add butter to the pan, which will make the sauce more tender in taste. Simmer for about 5 more minutes.

• Step 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.

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 a pleasant taste to the stomachs, various spices and vegetables can be added to the water during cooking, for example, bay leaves, allspice, spices for meat, onions, carrots, parsley.

Fatty 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 spices and spices.

Chicken gizzards is an affordable product from which you can cook delicious dishes according to simple recipes. The recipe for cooking chicken stomachs should be in every housewife. 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 deliciously and simply in sour cream according to the classic recipe, and also consider a few more equally tasty and simple dishes in a pan, in a slow cooker, oven and pots.

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.

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.

Ingredients:

• Chicken gizzards - 700 g
• Sour cream - 4 tbsp. spoons
• Onion - 1 pc.
• Carrot - 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.

Ingredients:

• Chicken stomachs - 600 g
• Onion - 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 chopped parsley or dill on top of the hot dish, 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

The easiest way to cook chicken stomachs is to fry 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.

Ingredients:

• Chicken gizzards - 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.

Ingredients:

• Potato - 1 kg
• Chicken gizzards - 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.

Ingredients:

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

Marinated chicken gizzards

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.

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 sets off the taste of the ventricles well, making them nutritious and tender. This dish is prepared quite quickly. At the same time, it is perfect for everyday table and even children will like it.

Ingredients:

• Chicken gizzards - 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 from 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 ventricles in sweet and sour tomato sauce is a great alternative to stew and goes well with mashed potatoes, buckwheat or pasta.