How many minutes to cook chicken navels. How to cook chicken stomachs to be soft and tasty? Chicken stomachs with carrots and onions

08.03.2020

1. Duck stomachs clean from films and fat, blood clots, washed in cool running water.
2. Pour 1.5-2 liters of cold fresh water into the pan, put on a large fire, bring up to boiling.
3. To jump into the boiled water half a teaspoon of salt, put several black pepper peas, omit duck stomachs, cook for 1 hour.
4. Put a pair of laurel leaves 15 minutes before readiness.
5. Show duck stomachs on a colander, give a track of water.
6. Solo duck stomachs directly when cooking from them.

Salad with duck stomachs

Products
Duck stomachs - 400 grams
Garlic crackers out white bread - 50 grams
Potatoes - 2 tubers
Any salad salad, mayonnaise or olive oil - 3 tablespoons
Lime - Paul Lemon
Masha - 500 grams salad
Sunflower oil - 200 milliliters

How to cook salad with duck stomachs
1. Duck stomachs brush from fat, films, blood clots, rinse in cool water.
2. Pour 1.5-2 liters of fresh cold water in a pan, put on a large fire, bring up to boiling.
3. Put in the water salt, omit duck stomachs, cook 1 hour.
4. Pour oil into a frying pan, warm up for a few minutes on medium heat, fry 5 minutes cooked duck stomachs.
5. Potatoes clean, cut into squares thick centimeter.
6. Pour 150 milliliters of sunflower oil into a saucepan, warm up 3 minutes for 3 minutes, fry in oil potatoes 15-20 minutes so that it is covered with a solid golden crust outside, and inside it became soft, like Friesi potatoes.
7. Salad Masha wash.
8. Prepare four portion cups, to put a salad of Mash, to pour the sauce from above, lay out a smooth layer of froth potatoes, dry crackers, pour sauce, the last layer - duck stomachs, pour out the sauce.
9. From above the salad sprinkle Lyme juice.

improves the digestive process;
contributes to the gentle cleansing of the intestine;
increases appetite;
improves skin condition, hair;
strengthens immunity.

Attention!

Especially useful to eat ventricles with small kids, pregnant women, as they contain vitamin B9 and folic acid.

Calorie

The product is ideal for people who are struggling with overweight, as it has low calorie: 100 grams contain about 150-170 calories. For those who hold healthy nutrition, does not eat fried food, stomachs are also suitable. They can be boiled, stew. At the same time, they do not lose taste, they remain juicy and soft taste.

Cleaning process

The chicken stomach consists of muscles that are covered with a thin layer of fat and membrane. Before cooking, they are definitely cleaned. For this:

the washed stomachs are cut along and wash again with water;
remove the elastic film from the outer surface;
clean the fat layer from the indoors.

Clean the products can be sharp knife or hands. Cleaning takes about 10-20 minutes depending on the volume of the product.

The main mistake of many owners is incorrect cooking, as a result of which the dish is hard. So that the meat is soft, you need:

prepare it at least 40 minutes. Stomachs are boiled about 40-50 minutes. Approximately the same period of time will be needed for extinguishing and baking.
do not solit the stomachs immediately. Salt is added in the middle or end of preparation;
add sour cream, soy sauce, mayonnaise, tomato-paste. These products contribute to softening.

Meat is well combined with vegetables, so it is often complemented by carrot, onions. It is possible to resolve spices for greater aroma.

Stomachs often sell in frozen form. It is necessary to defrost them in a natural way. In no case can you defrost them under hot water Or in the microwave - they lose taste. When the stomachs are hidden, they are put in a saucepan for a couple of hours for writing.

Recipes

The cooking leaves 1 to 1.5 hours. The stomach can be fasten in a frying pan, bake in the oven or put out in a slow cooker. The dish is suitable for everyday lunch and for a festive dinner, if you add a spectacular feed, for example, bake the stomachs in the pots.

Chicken stomachs with onions in sour cream

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

500-600 g chicken ventricles;
2 outer heads;
1 medium carrot;
a glass of sour cream 15-20%;
bunch of greenery;
2 laurels.

Cooking:

The stomach is washed and dried about 40-50 minutes. The finished meat is cleaned of film and cut into large cubes.

The bulbs purge from husks and cut into a small cube. Carrots are cleaned and rubbed on the close side of the grater. Connect vegetables and pass on a frying pan with sunflower oil.

Boiled meat pieces add and continue to pass another 6-8 minutes. They interfere with sour cream, seasoned with a naked greens and a laurel. For a few more minutes, the heating is turned off.

The dish is considered ready when the meat is hung on the plug. Can be served to the table.

Chicken stomachs in a slow cooker

It is very convenient to cook in a slow cooker in that it does not have to constantly watch the food so that it does not burn. You can cook in the "Baking" or "quenching" mode.

chicken stomachs - 500-550 g;
2 outer heads;
2 tbsp. tomato paste;
2-3 tbsp. Sour cream 15-20%.

Cooking:

The ventricles are boiled on medium heat for 35-40 minutes. Then they get, cleaned and cut with straw.

Onions cut finely, a little oil is poured into a multicooker cup and fried onions on it. When the bow is spooled, they send a ventricle to him. After 5-7 minutes, they interfere with the multicooker's content sour cream with tomato-paste and half of the glass of water.

Exhibit the "quenching" mode and prepare 1-1.5 hours. In the late salted and pepper the dish, the resulting sauce is watered before serving.

Attention!

You can replace tomato-paste on ketchup or chili sauce.

How to cook chicken ventricles in a pan

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

Cooking:

The stomach is cleaned and washed. Put the prepared product in a saucepan, pour water and boil 40-50 minutes. Boiled ventricles are washed and cut into large pieces.

The bulb is cut by thin half rings. Carrot Truth on a coarse grater. A slight oil is in a frying pan and send to fried onions with carrots for 5-6 minutes.

Enter the ventricles to vegetables, all stirred. Poured the contents with water, cover the lid and prepare for 20-30 minutes. After 20 minutes, the tomato-paste with sour cream is mixed in the filling, salted and pepper. Continue to cook for another 15-20 minutes and turn off the heating.

Spicy chicken stomach recipe

You can supplement the taste of the stomach with garlic or red pepper, they will give the desired edge. Spicy notes are suitable for meat, the sharpness is adjusted at their discretion.

700-800 G. chicken sub-products;
2 onion heads;
5-6 garlic teeth;
4 tbsp. soy Sauce.;
any mixture of vegetable seasonings.

How to cook:

Clean ventricles are drunk for an hour. Cool ready-made product and cut arbitrary pieces.

Onions are cut into small pieces and pass on oil. After 4-5 minutes, meat is added to it.

Soy sauce mixed with vegetable seasoning and pour it into a frying pan. Continue to cook for about 20 minutes, then squeeze garlic and extinguish another 10 minutes.

After cooking, they give the contents of a frying pan a bit broken (about an hour) so that the dish has a garlic aroma.

Chicken stomachs with carrots and onions

The dish will turn out even more gentle, if instead of sour cream, put cream and add unsaturated soy sauce. Solo in this case does not need a dish.

Ingredients:

500-550 g of chicken ventricles;
big bulb;
middle carrot;
a glass of sour cream;
glass of water;
3-4 tbsp of soy sauce.

How to cook:

The stomach is pre-dried in water, and then cleaned from films and cut straw.

The onions are cleaned and cut into thin half rings, they are disconnected and slightly mng. Carrots are bold with oblong strokes or cut broken.

The cut vegetables are fried in a pan with the addition of oil until a golden shade appears, the sub-products and water are added. Close the lid, preparing half an hour. Interfere with sour cream and soy sauce to vegetables with meat, continue to cook for another 20 minutes.

Heating is turned off and give the content to cool at least half an hour. Then you can cover on the table and try the dish.

With mushrooms in sour cream

Mushrooms can be taken any - champignons, watched. Supports, oysteries. Thanks to mushrooms, the finished product has a pleasant "forest" fragrance.

Ingredients:

600-700 g of ventricles;
fresh mushrooms - 400-500 g;
major bulb;
carrot;
garlic cloves -2 pcs.;
bay leaf - 2 pcs.

Cooking:

The stomachs are cleaned and sent to a saucepan with water for cooking. Add laurel.

Mushrooms are cut by large cubes and fry in a frying pan for 20 minutes. After cooling, shifted into a separate cup.

Onions are cut into a cube, carrots cut with thin plastics. Vegetables are fused on a frying pan with the addition of oil.

The stomachs after cooking are cut on another 2-5 parts and shifted into the frying pan to vegetables. Add a little water (100 ml), spices optionally and extinguished 10 minutes. Interfere in the mixture fried mushrooms and closed with a lid, continue to stew another 10 minutes.

At the end of the preparation, garlic squeeze into the contents and stirred. Close the lid, the heating is turned off and give the dish to breed another hour.

Garlic for greater aroma needs to be chopped with a knife.

In the oven

For those who are not roasted, the recipe is fitted. When it is prepared, both from meat and vegetables are preserved in full, which makes the dish not only delicious, but also as useful as possible.

Ingredients:

sub-products - 700-800 g;
2 cups of kefir;
200 g soft cheese;
owka head;
carrots - 1 pc.;
greens at will.

Cooking:

Boil the ventricles until readiness and prepared - purified the film, then cut it randomly.

The onions and carrots are clean and cut with pieces of approximately the same size.

Combine vegetables with meat, add spices and kefir, stirred and give the contents to stand a little (30 min.) room temperature.

Lubricate the shape and shifted the mixture, top with a hat from grated cheese.

Send prepaid casserole for 30 minutes. Upon readiness focuses on the header - as soon as she got a crust and shut down - the dish can be removed.

Put the casserole with greens and treat households.

With potato

It is not necessary to prepare the side dish separately, there is a recipe where potatoes are already part of the dish. Casserole gets satisfying and perfectly suitable for a family dinner for the whole family.

Ingredients:

owka head;
ventricles - 500-550 g;
6-7 medium potatoes;
3-4 garlic teeth;
seasonings at discretion;
2 glasses of water;
on the dope and parsley branch.

How to cook:

Sub-products are separated from fat and muscle tissue and boiled in salted water for 40 minutes. Enjoy and cut on 2-4 parts.

Onions finely chopped with a knife and pass in oil. Carrot is bold on the grater and add to the loaf. When the vegetables are spooled, they add offal, stir, season with spices, pour a glass of water and extinguished 10 minutes.

Potatoes are clean, cut by bars, put on top of meat. Pour the second glass of water and extinguished for another 20 minutes.

When the time passes, add to the hot chopped garlic and stirred. Before serving on the table, a dish of greens for a beautiful view and aroma is sprinkled.

In the oven in pots

If there are pots for baking, they can be used. Thousand meat is obtained very gentle and fragrant, well, the feed itself is so effect that it will appreciate all guests and households.

Ingredients:

600-700 g of stomach;
2 bulbs;
2 potatoes;
carrots - pcs.;
2 garlic teeth;
2 glasses of water;
lavrushka, pepper peas.

Cooking:

Water poured into the pan, they add laurel and pepper and put the stomach into the water. They boil them for at least 40 minutes. After cooling is cut large pieces.

Potatoes are cut by storage and laid potatoes.

Sliced \u200b\u200bonions patery in a pan with oil. Mercid and chopped garlic mixed up to it.

In the pan, slightly fry the stomachs, literally 5-7 minutes. Then they are shifted in pots. In the last stage, the water is poured into the pot so that all ingredients are covered with broth.

Put the pot into the oven heated to 180 degrees and tomatifs at least 30-40 minutes. After cooking immediately do not get pots, they must cool in the oven.

During cooking you can not close the pots with covers.

Recipe soup

Even in the usual dinner, simply make a variety if you cook a light, but the nutritious soup from chicken offal. Such a recipe will be by the way for those who sit on the diet, because in one plate of such a soup there is only about 150 calories.

Ingredients:

0,6-0.7 chicken ventricles;
1 pcs. carrots and onion head;
4-5 medium-sized potatoes;
1 tbsp. melted cheese;
3-4 garlic teeth;
on a bunch of parsley with dill;
lavrushka, 2 leaf.

How to cook:

The navels are cleaned of fat and muscles, then shift them into the pan and boil 10 minutes. After the water boiled, the broth drain and poured the water again.

Put in the water laurel and wait for boiling. Bouillon is boiling 40-50 minutes.

Cut potatoes with bars, the onions are finely bold, the carrot is a clutch on a grater.

The onions with carrots are slightly roasted in a frying pan and ship into broth. A little later throw potatoes and boil 10 minutes.

5 minutes before the end of the cooking, when the potatoes are almost ready, add a spoonful of the melted cheese and is well stirred, until complete dissolution.

Heating is turned off, squeezed into the broth garlic and season with chopped greens. The pot of the pan is closed, pouring soup on plates in 20-30 minutes. Special delicious Soup It will seem on the second day after staying in the refrigerator.

Korean Salad Recipe

For amateurs sharp very much korean fashion Preparation of stomachs. It is not necessary to make the product too sharp, you can put smaller pepper or garlic.

Ingredients:

sub-products - 1 kg;
2 carrots;
bulb;
2.5-3 tbsp. soy sauce;
3 tbsp. sunflower oils;
2 tsp apple vinegar;
½ CHL pepper ground black;
½ st.L. paprika;
½ CHL Coriander;
3-4 garlic teeth.

Preparation steps:

Chicken ventricles are boiled until approximately 40 minutes, then they are washed and sculpt the film. Cut with pieces and shifted into a cup.

Onions are cut by thin half rings, carrots are clutch on a grater for korean carrots. Slightly roasted onions for softening, you do not need to shive them.

Roll sunflower oil In a frying pan, a naked garlic, vinegar, spices and sauce are added to it, mix.

Carrot and spastered bow are added to the stomachs, refuel the contents of the bowl with oil sauce. The ingredients are well stirred, and then the cup is sent to the refrigerator to lacter for 2-3 hours. The longer such a salad breaks down in a cool place, the more tastier and the fragrant it will be.

Before serving a salad to the table, it sprinkles sesame seeds and greens.

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

From the mass of the methods of cooking stomachs, everyone will find its recipe. Sub-products are not inferior to taste meat dishesAnd the benefits exceed them in tens of times, it is worth trying to cook ventricles for any recipe, as this product will become one of the most beloved in the house.

Say thanks for the article 15

Chicken ventricles are hotly loved by many hostesses. And there is something for. The dishes from the ventricles are tasty and helpful, to cook them is easy, and they do not apply the budget. Yes, the trouble, far from everyone knows how to make chicken ventricles properly; prepare them so that they turn out to be gentle, soft and fragrant, without confusing their flavors and nutritional properties. Alas, but quite often, the hostess is not fully mastered in the kitchen, they give hands and exclude ventricles from home Menu, considering them too hard and tasteless. And completely in vain. Today we suggest you with us to figure out and remember how to cook chicken ventricles, so that they always get soft and tasty, pleased with your aroma of you and your home and become the mandatory item of your everyday menu.

Like many other offal, chicken stomachs are not only tasty, but also extremely helpful. The muscular tissue of the ventricles is rich in a full-fledged animal protein, contains iron, zinc, phosphorus and potassium, and dishes made from ventricles can serve as a good source of vitamins of group B, vitamin E and folic acid. At the same time, the low fatness of the ventricles makes them an important product with diets aimed at reduced weight. The inner epithelium of chicken ventricles, the so-called "gastric film" People's Solve attributes the properties of therapeutic, believing their extraordinary and effective medicine in the stomach and intestinal disorders. But, of course, we are more interested in taste, culinary qualities of chicken ventricles.

So what kind of dishes, you can, you can cook from chicken stomach? Oh, yes hundreds of them! The ventricles are drunk and extinguished, baked and fry, using them on their own or in combination with other offal. Noodle soup with groats and ventricles, baked with cheese, stewed chicken ventricles with sour cream and ventricles, roasted in breadcrumbs, gentle stew with chicken ventricles and delicious salads With offal, but do not list. Many expands culinary application Golders and their excellent combination with other products. Groats and Macarons of the ventricle will give a special taste and aroma, vegetable dishes The ventricles will add infants; Mushrooms will make your dish of chicken ventricles more sophisticated, and dairy products Press the ventricles additional softness and tenderness. Add a magnificent combination with many spices, spices and herbs, and you yourself will be surprised by how the abundance of new shades of taste and aroma can wake the most, at first glance, an unassuming dish cooked from chicken ventricles.

We will tell how to prepare chicken ventricles. And offer you the most important advice and secrets and interesting recipesthat will definitely prompt how to prepare chicken ventricles.

1. Choosing chicken stomachs for your dish, pay special attention to their freshness. The cooled ventricles are cooled with the soft and tasty. The storage period is small and is only 48 hours. Be sure to touch and sniff the ventricles before buying. Fresh ventricles will be elastic, slightly wet to the touch, possessing a pleasant, sweet odor. If you are offered too soft, felting ventricles, slippery and embarrassing with sour, unpleasant smell, refuse to buy, because a delicious ventricular distemper will not work.

2. Before you begin the preparation of your chosen dish, chicken ventricular should be properly prepared. If you purchased frozen stomachs - defrost them in advance by placing the refrigerator to the lower separation by 10 to 12 hours. Such a slow sparing way to defrost will allow you to fully maintain the taste and nutritional quality of the product. It often happens that the inner surface of the stomach remains a gastric film, it must be completely removed. Carefully inspect the ventricle, there is no tears of bile on them. Be sure to cut the pieces of stomachs on which yellowish biliary leaks will be, because even a small amount of bile is able to completely spoil your scene. Purified ventricles thoroughly rinse from all sides under the jet of warm water.

3. To prepare many salads and snacks you may need boiled chicken ventricles. In order for boiled ventricles to be gentle, soft and juicy, you need to follow several non-hard rules. Purified and thoroughly washed chicken ventricles fold into a deep bowl, fill with cool water and let it stand for two to three hours. Drain the water, rinse again and fold into a deep saucepan with a thick bottom. Pour the ventricles with hot water so that it covers them at least five centimeters. On a strong fire, bring water to a boil, carefully remove the foam, reduce the fire to the middle, cover the pan with a lid and boil ventricles for 20 minutes. Then add a bay leaf, several black pepper peas and salt to taste. Boil everything together for another 20 - 30 minutes. Remove the saucepan from the fire and give ventricles to cool in the broth.

4. Delicious it turns out simple snack From chicken ventricles with bow. Boil up ready, cool and cut down thin slices 700 gr. ventricles. Two small red bulbs Cut half rings. In a deep bowl, mix the ventricles and onions, add ½ h. Brown sugar spoons, mix. In a small pan, heals four tablespoons olive oil, Add two crushed garlic cloves and ½ h. Spoons of red pepper flakes. All quickly mix, remove from the heat and immediately pour to the ventricles with the bow. Add one tablespoon of soy sauce and one tablespoon of good wine vinegar. Mix and remove in the refrigerator for six hours. Before feeding, sprinkle the finely chopped cilantroy and green bow.

5. A little more difficult to prepare the original saw Salad. From chicken ventricles, the subordinating recipe. But this salad is effortless! Boil up ready, cool and cut the thin straw 400 gr. Chicken ventricles. In the pan, heals 1 tbsp. spoon vegetable oil, Add one large bulb, chopped by semirings, and fry until golden color. Then add ventricles and fry everything together, stirring, a couple of minutes. Remove from the fire. Two medium potato tuber Clean and soda on the grater for korean carrots Or make a very thin straw. Boil the potato straw in boiling water for three minutes, and then fold on the colander, rinse with cold water and dried slightly. Separate the gas station separately. To do this, mix 3 tbsp. Spoons of rice or white wine vinegar, 2 tbsp. Spoons of soy sauce, 2 h. Spoons of sesame oil, two crushed cloves of garlic, ½ h. spoons sugar powder, salt and red pepper to taste. In the salad bowl, put the ventricles with onions, add boiled potato straw and 3 tbsp. Spoons of finely naked kinse green. Pour the salad with refueling, gently mix and let it be in a cool place for two hours.

6. It is easy to prepare a gentle chicken ventricles stewed in sour cream sauce. Clean, rinse and cut into small pieces of 500 gr. Chicken ventricles. In the pan, heals 2 tbsp. Spoons butter. As soon as the oil finishes hiss, add ventricles and fry them on medium heat before formation ruddy crust. Then add one glass chicken broth, salt and black pepper to taste, cover the frying pan with a lid and cutting the ventricles on a weak heat for 30 minutes. After time, add 150 gr. Sour cream and 50 gr. Non-fat natural yogurtMix thoroughly and warm on the lowest heat for five minutes. Remove from the fire and give it another 10 minutes.

7. Very tasty and satisfying it turns out to be simple in the preparation of dish of chicken ventricles stewed with beer. Clean the films, rinse thoroughly and cut 500 grams with thick slices. Chicken stomachs. In a deep frying pan, heat together 1 tbsp. Spoon of vegetable oil and 1 tbsp. Spoon butter creamy. Add one finely outdoor bulb and fry until transparency for a couple of minutes. Then add ventricles and fry, stirring for five minutes. Sprinkle with one tablespoon of flour, mix and fry a couple of minutes. Sung and stick to taste, mix, pour one glass of light beer and ½ mill chicken broth. Add 1 tbsp. A spoonful of white wine vinegar, ½ tbsp. Sugar spoons, 1 h. Spoon mustard. Mix, bring to a boil, reduce the fire to the smallest and cutting the ventricle under the lid, stirring periodically, for 30 minutes. If necessary, add some more chicken broth. Serve with boiled potatoes and fresh vegetables.

8. Stew chicken ventricles with vegetables summer prescription You will delight your softness and juiciness. Carefully clean and rinse in running water one kilogram of chicken ventricles. In a deep frying pan, heat one tablespoon of vegetable oil, add ventricles, slightly score and quickly fry on a strong heat before the formation of a ruddy crust. Then add one glass of chicken broth or water and carry ventricle under the lid on medium heat for half an hour. Meanwhile, prepare vegetables: one carrot cut a thin straw, put one bulb with semirings, one small zucchini cut the starrels, and one bell pepper long stripes, 200 gr. Broccoli Disaster on inflorescences and boil into a slightly salted water until half ready for 5 minutes after boiling. After half an hour, add onion and carrots to the ventricles, the pinch of black pepper and dried mayoran. Mix and put everything together for 10 minutes, then add zucchini and sweet pepper, mix again thoroughly, and stirring, stirring, another 15 minutes. Then add boiled broccoli and one crushed garlic clove, gently mix and pull it all together on a weak heat under the lid another 5 - 7 minutes before readiness. Remove from the fire and give it in for 10 minutes. Before serving on the table, sprinkle finely naked spiced greenery according to your taste.

9. Appetizing aroma And a pleasant taste with light sourness will give you chicken ventricles baked with prunes. Soaring for three o'clock in cool water 500 gr. prunes without bones. One kilogram of chicken ventricles thoroughly clean, rinse and cut into large pieces. In the pan, heat one tablespoon of vegetable oil, add one sliced \u200b\u200bby semirings, bulb and fry until golden color. Then add ventricles, salt and stick to taste, and fry until the ruddy crust is formation. In the oil-lubricated oil, put the baking shape half of the prunes, lay the ventricles roasted with a bow on top, over the remaining prunes on top. Two small carrots cut into thin rings and lay out over the prunes. Separately mix ½ cup of chicken broth, ½ cup sour cream and ½ cup of low-fat yogurt. Pour this mixture of the ventricle with prunes and bake in the oven preheated to 180 ° C for 40 minutes.

10. It is completely easy to prepare and fragrant chicken ventricles baked with cheese. Paint in advance, rinse and dare to readiness one kilogram of chicken ventricles. Cut the ventricles with large slices, fold into the dishes for pickling, add one bulb, sliced \u200b\u200bby semirings, one carrot, sliced \u200b\u200bwith thin straw, one teaspoon of hops-Sunnels, salt and black pepper to taste. Fill everything in one liter of kefir or low-fat yogurt and leave to pickle for one hour. In this way, the ventricles are pickled in such a way in a lubricated oil form for baking, pour the remaining marinade and sprinkle from above 150 gr. Finely grated parmesan. Snaw in a small amount of melted cream oil and bake in a heated to 180 ° C for 20 minutes. Before serving, sprinkle finely chopped with cilantroine and green onions.

And the site "Culinary Eden" on its pages is always happy to offer you even more interesting ideas and proven recipes that will definitely prompt you how to prepare chicken ventricles.

Chicken stomachs - difficult in cooking Sub-product. But if you treat them correctly, as a result, it will be possible to file very gentle and juicy meat to the table. Then published several advice how to prepare chicken stomachs delicious.

In order for the dish to be successful, first of all you need to choose the wrong subprodukt. It should be without yellowness, bruises and dark spots. Fresh high-quality poultry stomachs Nelipes, perfectly hold the shape and have a nice sweetish smell.

The correct defrosting of the product will help to make a soft way.

First, the frozen stomachs are laid out on the bottom shelf of the refrigerator.
Their defrosting continues at room temperature. It is not recommended to use the oven or microwave for this.
A frostbed product is well washed with running water and is dry by paper towels.

Processing and cooking chicken stomachs

For cooking delicious gentle dish It is important to handle and weld the sub-product discussed. Hospipes will be useful to know some tricks of cleaning ventricles.

How to clean?

When the sub-product knowing, it needs to be cleaned. Some unnecessary parts on the ventricles are able to completely spoil the taste. finished dish. For example, it must be cut off with bile, even the most minimal remnants.

Chicken stomachs get rid of the external film. The manufacturer saves it on the product so that it maintains a commodity view.

How much cooking to be soft?

How much cooking chicken ventricles before soft depends on many factors. For example, from the age of bird. Stomachs from old chickens have a larger size and dark color. From their purchase it is better to refuse or be prepared for a very long cooking product. On average, the meat becomes soft after 50 minutes of finding in boiling water.

The stomach after all preparatory stages are poured boiling water. In the saucepan, its level should be 5 to 6 cm above the sub-products layer. After re-boiling from the surface of the water, foam is removed, and the cooking continues on a quiet fire.

Soft and tasty chicken stomachs in a slow cooker

Ingredients: pinched ventricles, bulbs, favorite seasonings, 40 ml of soy sauce, 3 tbsp. l. Tomato paste.

Prepared chicken navel Cut by medium slices.
Onions cleaned from the husk, it washes, he cuts off by half-flats.
Ingredients from previous steps go together into a deep bowl, soy sauce is flooded. These are added any selected suitable seasonings. Since soy sauce is very salted, the additional salt is not required.
Mass is left to pickle at least half an hour.
The contents of the bowl is laid out in the "Smart Press" bowl. In the program "Fry" the dish is prepared for 7 - 8 minutes.
Next to the container is shifted by a paste from tomatoes. If necessary, you can add some water.
In the program designed for extinguishing, chicken stomachs in a multicooker languishing 50 - 55 minutes.

If, after the specified time, the meat turns out to be harsh, you can extend the cooking process for another 17 - 20 minutes.

How to fry with onions and carrots in a frying pan?

Ingredients: 720 g of chicken stomachs, 2 pcs. Luke, pickled cucumbers and carrots, 110 ml of purified water, salt, 2 tooth. garlic, black ground pepper.

The purified sub-product is cooked in salted boiling water for about an hour. Further, the stomachs are cooled.
Carrots rubbed large, the bow is getting rid of the husk and cutting the finest half-guns.
First, large pieces of garlic are roasted on hot oil. Then he is removed from the frying pan, and the remaining fat is preparing the rest of the vegetables to the rosy. They will salt, go.
Water poured into the pan, the straw of salt cucumber, strips of boiled stomachs are added.
The contents of the capacitance are stealing about half an hour.
When the fluid evaporates, you need to fry products for a couple more minutes.

A ready-made treat can be served hot straight on a skillet.

Stewed in sour cream

Ingredients: Sheculous chicken stomachs, salt, laurel leaf, 2 small bulbs, 160 g fatty sour cream, spices.

The sub-product is well washed, get rid of all too much.
Further, the stomachs are poured boiling water, salt and boil around half an hour.
The finely chopped onion is roasted until transparency on the hot oil.
It is laid out straw boiled stomachs. Together, products are fried 6 - 7 minutes.
Top on meat and vegetables are laid out sour cream. If it is very thick, you can add some water or broth left from cooking navels.
The dish is stealing under the lid for another 20 - 25 minutes.

A ready-made treat is sprinkled with a chopped green bow. You can add a burgching pen to taste.

Korean chicken nippers

Ingredients: 780 g of by-products, 2 large fresh carrots, 3 large bulbs, 3 - 4 tooth. garlic, 1 tbsp. l. vinegar (9%), 4 tbsp. l. Soy sauce and refined oil, 2 small. Spoons of salt, by pinch of red and black pepper, ½ tsp. Ground coriander and seasonings for Korean carrots.

The stomach is rinsed well, clean, cut in half.
Under the lid on the middle fire, the meat is boiled just for less than an hour. The liquid will immediately saline.
Next, the broth merges, and the stomachs are left to cool.
Meat is cut with straw.
The bow cleans and bits with long thin feathers, after which it is slightly roasted on the heated oil. At the same time, he must stay slightly crisp.
Carrot rubs a grater with a special Korean nozzle.
The prepared ingredients are connected in a deep bowl, all other components from the recipe, except oil and black pepper are added to them. Garlic is pre-passed through the press.
Black pepper oil is brought to a boil, after which it is poured on mixed products.
The snack is disabled, shifted into the plastic container and goes to the coolness for 2 to 3 hours.

The finished chicken nippers of the Korean are perfectly stored in the refrigerator for about a week.

Roast baked in the oven

Ingredients: Polkulo Chicken Pups, 8 Middle Potatoes, 2 Carrots, Bowls, Large Spoon acute adzhika And pastes from tomatoes, by the pinch of ground thyme, sweet paprika and coriander, salt.

Purified frosthed meat is finely cut, after which it is poured into a frying pan. All seasonings are added to the ventricles at once, salt. They are roasted before the appearance of a golden crust with a frequent stirring.
The potato is cleaned, cuts into cubes, immediately embodied and laid out on the bottom of the pots for baking. The vegetable must fill them in approximately half.
The second layer go stomachs.
Next, thin sevenflaps of the bow, roasted on the rosy remaining from the sub-products.
Carrot finely rubs and on the same frying pan is prepared with the adzhika and the paste of tomatoes for softness.
The resulting mass is laid out on the bow.
The contents of the pots are poured with water.

Under the covers of the stomach in the oven stew 40 - 45 minutes at 200 degrees. Another 10 - 15 minutes the preparation of the dish continues without covers.

Stew chicken stomachs with potatoes

Ingredients: Shelves of the subproduct, as much potatoes, onion head, 2 tbsp. l. Smalts, 3 laurel leaves, 2 salt chips.

Prepared chicken navels are arbitrarily cut and together with a sepidlers of onions are sent languishing under the lid for 80 minutes.
In the process you need to pour water in the pan as fluid evaporates.
When the stomachs soften, you can add salt, seasonings and plates of mushrooms.
After 8 - 9 minutes, sour cream is shifted into the frying pan.

It remains to tomize the treat 10 - 12 minutes. Before serving, chicken stomachs in the sour cream with mushrooms are well under the lid.

Tomato-sour cream sauce

Ingredients: Kilo Zholds, 180 g on Luka., 2 carrots, 4 tbsp. l. Pastes from tomatoes, middle-aged sour cream, salt, pinch of dried basilica, 3 tbsp. Water, dry garlic.

Prepared chicken nippers are finely cut and go to boil for an hour.
Carrot rubbed large, the onions crumble in bed. Vegetables are roasted to rosy on the heated oil.
A straw straws of boiled stomachs and all other prescription products are sent.

The dish is stealing under the lid of 20 - 25 minutes on medium heat.

Calorie: Not specified
Time for preparing: Not indicated

I have not decided to prepare dishes from the sub-products. Although I knew perfectly, how to choose them and how to cook, but nevertheless I didn't find that a recipe for which a new page would appear in my culinary practice.
But sooner or later it should have happened, and one day I tried a very tasty dish, the main ingredient of which were chicken ventricles. I liked this dish before, I went to the store on the next day, bought required products And prepared, a very tasty dish.
I will say right away, all my doubts dissipated instantly, I very quickly and most importantly chose high-quality ventricles and houses prepared this dish. Now I often buy not only the stomach, but also liver, hearts, and, of course, such a delicacious product, as a language.
As for chicken ventricles, it is important to choose them so that they are fresh and high quality. Pay attention to the amount of fat that envelops the stomachs. If you have to cut it in any case and throw away, then why overpay the extra money?
The ventricles themselves should be fresh, not frozen, with a pleasant meat aroma and an elastic pulp.
If you bought the sub-products of the future, then clean them from dirt and fat and without flushing, put in freezing Camera. There they can be saved in such a form about 3 months and at any time they can be disappeared to cook any dish. How to cook chicken stomachs correctly, you will learn from this recipe.

Ingredients:

- chicken ventricles,
- Sea salt or cornering large grinding - 0.5 ppm,
- Bay leaf - 2 -3 leaflet,
- pepper fragrant - a couple of peas

Recipe with photo step by step:

Chicken ventricles are first rinsed with cold water from sand and pollution several times.
Then the mandatory process that cannot be ignored - we clean the stomach from fat and films with a knife.

Now pour in a saucepan cold water And we put in it ventricles. it important momentIf you put them in hot water, they will be hard.

We add salt into the pan and boil ventricles, periodically removing the foam, which is formed on the surface of the broth.

The cooking process depends on the size of the stomachs and age of the bird, so it ranges from 15 minutes to one and a half hours.
After raised a foam, you can add a bay leaf and peas pepper.

Cooked until the stomachs are ready to have a soft consistency and a pleasant fragrant taste.
Next, remove the ventricles from the broth (it can be used to prepare sauce or first dishes), lay out on a colander so that the glass is liquid and as soon as they are cooled - can be served to the table or cook dishes.

Bon Appetit!

Starine Lesya