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How much to cook the muscle stomachs of chicken. How much to cook chicken stomachs until tender: useful tips

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

Attention!

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

Calorie content

The product is ideal for people who are overweight, as it has a low calorie content: 100 grams contains about 150-170 calories. For those who adhere healthy eating, does not eat fried food, 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

A chicken stomach is made up of muscles that are covered with a thin layer of fat and a membrane. Before cooking, they must be cleaned. For this:

  • the 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 food with a sharp knife or hands. Cleaning takes about 10-20 minutes depending on the volume of the product.

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

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

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

The stomachs are often sold frozen. You need to defrost them in a natural way. In no case should you defrost them under hot water or in the microwave - they lose their taste. When the stomachs are thawed, they are placed in a saucepan for a couple of hours to soak.

Recipes

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

Chicken stomachs with onions in sour cream


The most common way is to put out the muscles in sour cream. You can choose a side dish at your discretion - buckwheat, rice or mashed potatoes.

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

Preparation:

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

The onions are peeled and cut into small cubes. Peel and grate the carrots on the coarse side of the grater. Combine vegetables and sauté in a skillet with sunflower oil.

Boiled meat pieces are added and sautéed for another 6-8 minutes. Stir in sour cream to the contents, season with chopped herbs and lavrushka. The extinguishing is continued for a few more minutes, then the heating is turned off.

The 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 multicooker is very convenient because you do not have to constantly observe the food so that it does not burn. You can cook in the "Baking" or "Stew" mode.

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

Preparation:

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

Chop the onion finely, pour a little oil into a multicooker cup and fry the onion on it. When the onion is golden, the ventricles are sent to it. After 5-7 minutes, stir in sour cream with tomato paste and half a glass of water to the contents of the multicooker.

Set the "Quenching" 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 tomato paste with ketchup or chili sauce.

How to cook chicken ventricles in a pan


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

Preparation:

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.

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

Enter the ventricles to the vegetables, mix everything. Pour the contents with water, close the lid and cook for 20-30 minutes. After 20 minutes, add tomato paste with sour cream to the gravy, salt and pepper. Continue cooking for another 15-20 minutes and turn off the heating.

Spicy chicken stomach recipe


You can add garlic or red pepper to the taste of the stomachs, they will give the desired spice. Spicy notes go well with meat, adjust the pungency at your discretion.

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

How to cook:

Boil clean ventricles for an hour. Cool the finished product and cut into arbitrary pieces.

Cut the onion into small pieces and sauté in butter. After 4-5 minutes, add meat to it.

The soy sauce is mixed with the vegetable seasoning and poured into a skillet. Continue cooking for about 20 minutes, then squeeze out the garlic and simmer for another 10 minutes.

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

Chicken stomachs with carrots and onions


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

Ingredients:

  • 500-550 g of chicken ventricles;
  • large onion;
  • 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 peeled from films and cut into strips.

Peel the onions and cut them into thin half rings, separate them and crush them a little. Carrots are chopped into oblong pieces or cut into pieces.

Chopped vegetables are fried in a skillet with the addition of oil until golden brown, then the by-products and water are added. Close with a lid, cook for half an hour. Stir in sour cream and soy sauce to vegetables with meat, continue to cook 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 taste the dish.

With mushrooms in sour cream


You can take any mushrooms - champignons, honey mushrooms. aspen mushrooms, oyster mushrooms. Thanks to the 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.

Preparation:

The stomachs are cleaned and sent to a pot of water for cooking. Add lavrushka.

The mushrooms are cut into large cubes and fried in a pan for 20 minutes. After cooling down, transfer to a separate cup.

The onion is cut into cubes, the carrots are cut into thin plastics. Vegetables are fried in a skillet with oil.

After cooking, the stomachs are cut into another 2-5 parts and transferred to a frying pan with vegetables. Add a little water (100 ml), spices if desired and simmer for 10 minutes. Stir into the mixture fried mushrooms and close 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 heating and let the dish brew for another hour.

For greater aroma, garlic must be chopped with a knife.

In the oven


For those who do not eat fried food, 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 healthy as possible.

Ingredients:

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

Preparation:

Boil the ventricles until cooked and prepare - peel the film, then cut it in any way.

Peel and cut onions and carrots into pieces of approximately the same size.

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

Grease the mold with butter and transfer 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 hat - as soon as it has become crusty and reddened, 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 included in the dish. The casserole turns out to be hearty and is 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 your discretion;
  • 2 glasses of water;
  • on a sprig of dill and parsley.

How to cook:

The by-products are separated from fat and muscle tissue and boiled in salted water for 40 minutes. Cool and cut into 2-4 pieces.

Finely chop the onion with a knife and sauté in oil. Chop the carrots on a grater and add to the onion. When the vegetables are golden, add by-products, stir, season with spices, pour in a glass of water and stew for 10 minutes.

Peel the potatoes, cut them into bars, and put them on top of the meat. Pour in a second glass of water and simmer for another 20 minutes.

When 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 you have baking pots at home, you can use them. The stewed meat turns out to be very tender and aromatic, and the serving itself is so effective that all guests and households will appreciate it.

Ingredients:

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

Preparation:

Water is poured into a saucepan, lavrushka and pepper are added and stomachs are put into the water. Cook them for at least 40 minutes. After cooling, cut into in large pieces.

The potatoes are cut into small pieces and placed on the bottom of the pot.

Diced onions are sautéed in a skillet with butter. Stir in diced carrots and chopped garlic.

The 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.

They put the pots in an oven preheated to 180 degrees and simmer for at least 30-40 minutes. After cooking, the pots are not immediately taken out; they must cool in the oven.

Do not cover the pots with lids during cooking.

Soup recipe


Even a casual lunch is easy to add variety if you cook a light but nutritious chicken offal soup. Such a recipe will come in handy for those who are on a diet, because there are only about 150 calories in one bowl of this soup.

Ingredients:

  • 0.6-0.7 chicken ventricles;
  • 1 pc. carrots and onion head;
  • 4-5 medium sized potatoes;
  • 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 has boiled, drain the broth and refill the water.

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

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

Onions with carrots are slightly fried in a pan and sent to the broth. A little later, they throw in the potatoes and boil 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 it is completely dissolved.

The heating is turned off, garlic is squeezed into the broth and seasoned with chopped herbs. The lid of the pan is closed, the soup can be poured into plates after 20-30 minutes. Especially delicious soup will appear on the second day after being in the refrigerator.

Korean salad recipe


For lovers of spicy things, they will really like korean way 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:

Cook the chicken ventricles until cooked for about 40 minutes, then rinse them and peel off the film. Cut into pieces and transfer to a cup.

Cut the onion into thin half rings, grate the carrots for korean carrot... Lightly fry the onions to soften them, you do not need to brown them.

Heat up sunflower oil in a 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 butter sauce. The ingredients are mixed well, and then the cup is sent to the refrigerator to infuse for 2-3 hours. The longer this salad is kept in a cool place, the tastier and more aromatic it will be.


Before serving the salad, sprinkle it with sesame seeds and herbs.

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

From the mass of ways to prepare stomachs, everyone will find their own recipe. By-products are in no way inferior in taste meat dishes, and their benefits are dozens of 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.

Say thanks for the article 15

In this article, we will talk about how to cook stomachs. Most people prefer chicken, but we will not only touch on them, because there will certainly be people who prefer a different type of meat.

How to choose stomachs?

Well, let's start, perhaps. And yet it is from chicken stomachs, which, by the way, are called by many navels. What does the cooking time of the stomachs depend on? Good cook will say that a lot depends on how old the chicken was. That is, the first factor is the age of the chicken. Experienced chef high-quality meat will be determined by eye, but what about an ordinary man in the street? How to determine a good product does he buy or not?

If the product is packaged, then everything is simple - just look at the date of manufacture. If you buy on the market, then you have the right to request a veterinary certificate. In large markets, no food service product is complete without veterinary certificates.
Do not buy in unverified places, because chicken ventricles are a perishable product, their shelf life is no more than two days. Be careful when choosing !!!

How much to cook chicken stomachs?

And now, finally, you have found a good and high quality product. They brought them home, and the question arose - how to cook them. First of all, like any product, the ventricles must be rinsed, preferably with cold water. The next step, as in the preparation of any meat, is to trim the veins, fat and films. The product is ready to be placed in a saucepan. We put on fire. Foam often appears during cooking. We can delete it in a way that is available to us. It is more convenient, first of all, with a slotted spoon.

It is recommended to cook over low heat. The cooking time will be one and a half hours. If you are cooking in a pressure cooker, then the time is shortened. After boiling, only 30 minutes. Here I would like to note that chicken stomachs are cooked much faster. Just half an hour over low heat under the lid, and 15 minutes in a pressure cooker.

Still, let's talk more about chicken ventricles. The chicken itself is dietary product, and stomachs by-product. At the same time, tender meat has many useful substances, such as phosphorus, zinc, iron, and, most interestingly, vitamins E and B.

By the way, if you are lucky enough to purchase chicken ventricles, then it will take much less time to cook them. Literally 30 minutes over low heat and only 15 minutes in a pressure cooker.

Chicken acorns go well with almost any kind of side dish. Good luck with your experiments !!!

How much to cook other types of stomachs?

And we, perhaps, will tell you a little more about the preparation of beef, pork and turkey stomachs.
A beef stomach, which has another name - a scar, may not please any housewife when cooking, since the process, unlike chicken stomachs, is very laborious. Moreover, during cooking, it emits a rather specific unpleasant odor and the cooking time is already about three and a half hours. Not every housewife will like it.

What about pork stomachs?

In general, it is not eaten directly. It is more suitable for making brawn. What is it? - a person who is uninitiated in the culinary business will ask. By and large, this is a pressed sausage, and is preparing just from pork meat, pork fat, tongues, liver and stomachs, respectively. As part of a brawn, cooking is delayed by almost 2 hours.

Well, let's talk a little about turkey

The cooking process for cooking is identical to the process described above. We pass directly to the cooking time. Turkey stomachs are boiled for 30-40 minutes, that is, even slightly less than chicken stomachs. If after cooking you want, for example, to stew stomachs with vegetables, then be prepared to spend about 20-25 minutes more before being fully cooked.
Well, people have different tastes, so we wish you successful culinary experiments !!!


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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. But the trouble is, not everyone knows how to properly cook chicken ventricles; cook them so that they are tender, soft and aromatic, without losing their taste and nutritional properties.

Alas, but quite often the hostesses, who are not yet fully accustomed to the kitchen, give up and completely exclude the ventricles from home menu considering them too tough and tasteless. And completely in vain. Today we invite you to work with us to figure out and remember how to cook chicken ventricles so that they always turn out soft and tasty, delight you and your family with their aroma and become an obligatory item in your daily menu.

Like many other organ meats, chicken gizzards are not only delicious but also extremely healthy. The muscle tissue of the ventricles is rich in complete animal protein, contains iron, zinc, phosphorus and potassium, and dishes 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 diets aimed at weight loss. The internal epithelium of the chicken ventricles, the so-called "gastric films" popular rumor ascribes medicinal properties, considering them an extraordinary and effective medicine for stomach and intestinal disorders. But, of course, you and I are more interested in the taste, culinary qualities of chicken ventricles.

How much do chicken stomachs need to be boiled?

So what kind of dishes, you ask, can be made from chicken ventricles? Oh yes 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 grilled ventricles, the most delicate stew with chicken ventricles and delicious salads with offal, and you can't list everything. Extends a lot culinary use ventricles and their excellent compatibility with other products. The ventricles will give cereals and pasta a special taste and aroma, vegetable dishes ventricles will add satiety; mushrooms will make your chicken ventricle dish more delicious, and dairy products will give the ventricles additional softness and tenderness. Add to this the excellent combination with many spices, herbs and spices, and you yourself will be surprised at what an abundance of new shades of taste and aroma can play the most, at first glance, unpretentious dish made from chicken ventricles.

Chicken stomach recipes. TOP 10

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

2. Before starting the preparation of 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 - 12 hours. This 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. Examine the ventricles carefully for bile leaks. Be sure to cut off pieces of stomachs, on which there will be yellowish bile stains, because even a small amount of bile can completely spoil your dish with its bitterness. Rinse the cleaned ventricles thoroughly from all sides under running warm water.

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

4. It turns out very tasty simple chicken ventricle appetizer with onions... Boil until tender, refrigerate and cut into thin slices 700 gr. ventricles. Cut two small red onions into half rings. In a deep bowl, combine the ventricles and onions, add ½ teaspoon brown sugar, stir. In a small skillet, heat four tablespoons 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. A little harder to cook original spicy salad from chicken ventricles Korean recipe ... But this salad is well worth the effort! Boil until tender, cool and cut into 400 gr. Strips. chicken ventricles. Heat 1 tbsp in a skillet. a spoonful 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 occasionally, for a couple more minutes. Remove from heat. Peel and grate two medium potato tubers for korean carrots or cut into very thin strips. Boil the potato strips in boiling water for three minutes, then drain in a colander, rinse with cold water and dry slightly. Prepare the dressing separately. To do this, mix 3 tbsp. spoons of rice or white wine vinegar, 2 tbsp. soy sauce, 2 teaspoons sesame oil, two minced garlic cloves, ½ teaspoon icing sugar, salt and red pepper to taste. Transfer the ventricles with onions to a salad bowl, add boiled potato strips and 3 tbsp. tablespoons of finely chopped cilantro greens. Pour the dressing over the salad, stir gently and let sit in a cool place for two hours.

6. Easy to prepare the most tender chicken ventricles stewed in sour cream sauce. Peel, rinse and cut into small pieces of 500 g. chicken ventricles. Heat 2 tablespoons in a skillet. spoons butter... Once the oil has finished sizzling, add the ventricles and fry them over medium heat until golden brown... Then add one glass 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 the time has passed, add 150 gr. sour cream and 50 gr. lean natural yoghurt, mix thoroughly and heat over the lowest heat for five minutes. Remove from heat and let it brew for another 10 minutes.

7. Very tasty and satisfying, it turns out to be easy to prepare a dish of chicken ventricles stewed with beer... Peel off films, rinse thoroughly and cut into thick 500 gr slices. chicken stomachs. In a deep skillet, heat 1 tbsp together. a spoonful of vegetable oil and 1 tbsp. a spoonful of butter. Add one finely chopped onion and fry until translucent for a couple of minutes. Then add the ventricles and fry, stirring occasionally, for five minutes. Sprinkle everything with one tablespoon of flour, stir and fry for another couple of minutes. Season with salt and pepper to taste, stir, pour in one glass of light beer and ½ mill of chicken broth. Add 1 tbsp. a spoonful of white wine vinegar, ½ tbsp. tablespoons of sugar, 1 teaspoon of mustard. Stir, bring to a boil, reduce heat to very low and simmer the ventricles, covered, stirring occasionally, for 30 minutes. Add more chicken stock if needed. Serve with boiled potatoes and fresh vegetables.

8. Stewed chicken ventricles with vegetables on 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, lightly salt and quickly fry over high heat until golden brown. Then add one glass of chicken broth or water and simmer the ventricles, covered, 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 Bell pepper long stripes, 200 gr. disassemble broccoli into inflorescences and boil in slightly salted water until half cooked within 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 courgettes and bell peppers, mix thoroughly again, and simmer, stirring occasionally, for another 15 minutes. Then add boiled broccoli and one chopped garlic clove, mix gently and simmer everything together over low heat, covered for another 5 to 7 minutes, until tender. Remove from heat and let it brew for 10 minutes. Sprinkle with finely chopped herbs of your choice before serving.

9. Appetizing aroma and a pleasant taste with a slight sourness will give you chicken ventricles baked with prunes... Soak 500 grams in cool water for three hours in advance. pitted prunes. Thoroughly clean one kilogram of chicken ventricles, rinse and cut into large pieces. Heat one tablespoon of vegetable oil in a frying pan, add one, cut into half rings, onion and fry until golden brown. Then add the ventricles, season with 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 place on top of the prunes. Mix ½ cup chicken stock, ½ cup sour cream, and ½ cup low-fat yogurt separately. Pour this mixture over the ventricles with prunes and bake in an oven preheated to 180⁰ for 40 minutes.

10. It is not difficult to prepare and the most fragrant chicken gizzards baked with cheese... Clean in advance, rinse and boil one kilogram of chicken ventricles until tender. Cut the ventricles into large pieces, put them 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 marinated ventricles to a greased baking dish, pour over the remaining marinade and sprinkle with 150 gr. finely grated Parmesan. Sprinkle everything with a little melted butter and bake in a preheated 180⁰ oven for 20 minutes. Sprinkle with finely chopped cilantro and green onions before serving.


Recently, dishes with chicken stomachs have become increasingly popular. And this is not at all surprising, because properly cooked by-products are not only very tasty, but also contain a minimum amount of calories, so they can be eaten even during a diet. Also, chicken stomachs contain a large amount of beneficial trace elements and have an interesting taste.

How to cook chicken stomachs so they are soft?

If you decide to cook some kind of dish from chicken stomachs, first you need to know how to choose them. When buying offal, pay special attention to their freshness. Chilled stomachs are very tasty and soft, while their shelf life is no more than 48 hours.

Before buying, you need to not only smell, but also touch the stomachs. Fresh offal should be slightly moist, firm and have a pleasant, slightly sweet aroma. In the event that the store offers you very flabby, soft, how many stomachs that have an unpleasant sour smell, it is best to refuse to buy, since you cannot prepare a tasty dish from stale offal.

Before proceeding directly to the preparation of dishes with chicken stomachs, they must be properly prepared. If you purchased a frozen product, then you must defrost it in advance - place it in the lower compartment in the refrigerator and leave it for about 10 hours. Of course, this defrosting process is very slow, but it makes it possible to fully preserve all the nutritional and taste qualities of offal.

Quite often, a thin film remains on the inside of the stomachs, which must be removed without fail. Then carefully inspect the product to ensure that no bile drips remain on it. If some of the pieces have yellowish bile streaks, you need to carefully cut them off. The fact is that even a small amount of bile can completely ruin the taste of the whole dish, which will be very bitter. As soon as the process of cleansing the ventricles is completely completed, they must be thoroughly rinsed under running warm water.

As a rule of thumb, to prepare more appetizers and salads, you will need to use boiled chicken stomachs. If you decide to boil offal to make them juicy, soft and tender, you must follow a few simple rules for their preparation. The washed and cleaned ventricles must be transferred to a deep bowl, then filled with clean water (cool) and left for 2-3 hours.

After the specified time, the water is drained, and the ventricles are washed again and transferred to a saucepan with a double bottom. Fill the offal with hot water so that it completely covers them and is about 5 cm above their level. The saucepan is placed over high heat and brought to a boil. Then the foam that appears is removed, the fire is screwed on a little and the pan is covered with a lid. The ventricles are boiled for about 20 minutes, then a couple of black peppercorns and bay leaves are added, the broth is salted to taste. Everything is cooked together for another 20 minutes, then the pan is removed from the stove and the stomachs are left to cool in the broth.

How much do chicken stomachs need to be boiled?


Cleaned and well-washed chicken ventricles should be boiled in lightly salted water until tender. After about 20-30 minutes, using a slotted spoon, they are taken out of the saucepan and can be used for cooking different dishes... Stewed chicken ventricles are very tasty, tender and quite satisfying.

During the preparation of these offal, a wide variety of spices and seasonings can be used, since the stomachs perfectly absorb the taste and aroma of the spices. Ideal option a side dish for stewed ventricles will be various cereals, potatoes, as well as pasta.

To prepare some dishes, chicken stomachs do not need to be boiled, but in this case, the cooking time will take about an hour. All ingredients must be stewed until the product is fully cooked. During cooking, it is necessary to periodically add water in small portions.

Chicken stomach soup: recipes

Chicken stomach soup is a very tasty and satisfying dish traditionally seasoned with noodles and potatoes. To add spice to the dish, tomato and mustard are added during cooking.

Noodle soup with chicken ventricles


Composition:

  1. Ground pepper - to taste
  2. Mustard - 1 tbsp l.
  3. Salt - 1-1.5 tsp.
  4. Vermicelli - 3 tbsp. l. (3 handfuls)
  5. Basil, oregano, parsley, dill - to taste
  6. Potatoes - 3 pcs.
  7. Tomatoes - 1 pc.
  8. Onions - 1 pc.
  9. Carrots - 1 pc.
  10. Chicken stomachs - 600 g

Preparation:

  • First, we prepare the ventricles - clean and wash thoroughly with plenty of warm water.
  • We put a saucepan on the stove and pour water into it, as soon as the liquid boils, lay out the prepared ventricles.
  • Cook the broth under closed lid on minimum heat for 50-60 minutes, periodically removing the foam.
  • While the broth is boiling, we prepare the vegetables - peel the carrots and onions. Cut the onion into small cubes. Grind the carrots on a grater (coarse).
  • We put a frying pan on the stove, heat it up, pour a small amount of vegetable oil and lay out the prepared vegetables. We immediately season the vegetables with a pinch of salt, as they should have time to let the juice flow.
  • Fry vegetables over low heat for about 10 minutes, stirring occasionally so as not to burn.
  • Then add the tomato, cut into small cubes beforehand, to the vegetables, mix and fry everything together for about 5 minutes more.
  • Peel potatoes and cut into thin strips.
  • While the broth is boiling, leave the potatoes in cold water otherwise it will darken.
  • After about an hour of cooking the chicken ventricles, put the sautéed vegetables in a saucepan, put the potatoes.
  • Cook the soup with potatoes for about 10 minutes, then lay out the noodles and cook all together for 7 minutes, until the noodles are completely ready.
  • Almost at the very end of cooking, add salt, mustard, pepper and dry herbs.
  • Vermicelli soup with chicken stomachs is completely ready, you can serve it to the table with the addition of mayonnaise or sour cream.

Buckwheat soup with chicken ventricles


Composition:

  1. Black pepper - to taste
  2. Bay leaf - 1 pc.
  3. Green onions - 1 bunch
  4. Buckwheat - 3.5-4 tbsp. l.
  5. Salt - 1 pinch
  6. Sunflower oil - 3-4 tbsp l.
  7. Carrots - 1 pc.
  8. Purple onion - 1 pc.
  9. Sweet yellow onion - 1 pc.
  10. Potatoes - 3-4 pcs.
  11. Water - 1.7-2 liters.
  12. Chicken stomachs - 400-420 g

Preparation:

  • We wash the stomachs in warm water, clean, wash again and cut into small cubes.
  • Transfer the prepared offal into a deep saucepan and fill it with water (cold). We put the pan on the stove and let the liquid boil. Cook the stomachs for about 20 minutes, after boiling the water.
  • While the ventricles are being prepared, peel the potatoes and cut them into not very large cubes.
  • Peel the onions and carrots and rinse with cold water.
  • Wash the pepper and remove the seeds.
  • Chop carrots, peppers and onions.
  • We put a frying pan on the stove, heat it up and pour in a little vegetable oil.
  • As soon as the oil is hot, lightly fry the carrots and onions in it until the vegetables acquire a pleasant golden hue. Then turn off the stove and remove the pan from the stove.
  • Add a little salt to the broth with the ventricles.
  • Put the potatoes in a saucepan with broth and let it boil.
  • As soon as the broth starts to boil, tighten the fire and boil for about 10 minutes more.
  • We wash the buckwheat with cold water and add to the saucepan.
  • Let the soup boil and cook until the buckwheat and potatoes are fully cooked.
  • As soon as the buckwheat and potatoes are completely cooked, add the vegetable fry to the soup, cook for about 5 minutes.
  • Remove the pan from the stove, then add to the soup, pre-washed and chopped green onions, bay leaf and pepper.
  • After about 10 minutes, remove the bay leaf and you can serve the soup to the table.
  • The soup turns out to be very tasty in a few hours, when it is well infused.
  • If desired, you can serve the soup with the addition of a few tablespoons of sour cream.

Chicken stomachs are great for everyday cooking. They can be stewed, fried, added salads, cooked with them aromatic soups... The product is distinguished not only by its peculiar pleasant taste, but also by its low price. This allows you to introduce affordable, but very appetizing dishes into the family diet!

Boil the navels of mature hens for 1.5 hours

Boil chicks and young hens navels for 30 minutes

How long does it take to cook chicken navels?

Before boiling chicken navels, they should be thoroughly rinsed in cold water and cleaned of fat, films and veins. Then the offal is washed again and reclined in a colander to make the liquid glass. Prepared chicken navels are placed in a saucepan and poured with cold water, salt is added. The offal is cooked over low heat. The cooking process takes 30 to 90 minutes after boiling. The duration of cooking depends on the age of the chicken that owned the navel - the younger it is, the less time it will take. You can speed up the cooking process by using a pressure cooker.

If foam forms on the surface of the liquid during the cooking of chicken navels, then it must be removed with a slotted spoon or spoon. When the offal is ready, it is laid out in a colander and the remaining water is allowed to drain. After that, the navels are completely ready for use. They can be used like independent dish or as an ingredient.

What to consider when choosing chicken navels?

Chicken navels, like all offal, are best bought in specialized butcher shops or trusted supermarkets. This item can be packaged. To understand how fresh it is, just look at the date on the package. If you prefer to buy chilled navels by weight, pay attention to their appearance. Chicken ventricles should be slightly moist, not chapped or sticky. The smell of the product will also tell a lot. If you have doubts about the quality of your belly buttons, it is better not to buy them here.

Pay attention to chicken navels there was not much fat. It is not used anywhere, but is simply cut off from the offal. It turns out that you are overpaying for the unused weight of the product. And the presence of a large amount of yellowish fat may indicate that this is a by-product of mature chicken and it will take a long time to cook it.

Do not store chicken navels in the refrigerator for more than 3 days. If it is not possible to cook them in the coming days after purchase, then it is better to freeze the offal.

Chicken navels are a useful dietary product

Chicken navels are a dietary product, just like chicken meat. Their calorie content in 100 g of the product is 140 kcal. Chicken navels contain vitamins E and B and minerals: phosphorus, iron and zinc.

Chicken navels can be served with any side dish. It is a product that you can experiment with by adding different sauces and spices to it.