A delicious recipe for chicken ventricles with sour cream. Chicken stomachs in sour cream

11.08.2020

Chicken stomachs Is a tasty and inexpensive product.

Besides all this, it is also considered useful.

Chicken stomachs can be easily included in the diet for weight loss, since the calorie content of this offal is low.

A lot of dishes are prepared from chicken offal, but most often they are stewed in a variety of sauces. Juicy chicken ventricles are obtained if stewed in sour cream.

The difficulty in preparing these chicken offal is to make stomachs soft and tender... But, knowing the principles of cooking, tricks and having at hand interesting recipes, this task will be solved without any problems and in a couple of hours you will have a fragrant and tender second dish from the ventricles on your table.

Chicken ventricles in sour cream - general cooking principles

Defrost chicken ventricles when room temperature.

Flush the ventricles to remove any remaining dirt before preparing.

Do not forget to remove fat and film from the ventricles.

It removes bile stains from the stomachs.

To make the ventricles soft, boil or marinate them first.

Before cooking, keep the ventricles in cold water two hours.

To soften the stomachs, it takes at least an hour to cook the offal.

After boiling, the finished ventricles are fried or stewed.

Chicken ventricles in sour cream with vegetables

Ingredients:

A kilogram of chicken ventricles;

45 g butter;

Four tbsp. l. sour cream;

Vegetable oil;

Two carrots;

One bow;

Four p. l. mayonnaise.

Cooking method:

1. Boil cleaned and thoroughly washed ventricles until soft, let cool and chop randomly.

2. Peel the carrots with a peeler and rub into strips.

3. Remove the husk from the onion and chop it.

4. Fry vegetables in heated vegetable oil until soft.

5. Add stomachs to carrots and onions. Put it out together for five minutes.

6. Pour sour cream into the pan, add pepper, mayonnaise and salt. Season the dish with butter and simmer for another five minutes.

7. After the elapsed time, add the chopped greens, stir and remove from the stove.

8. Serve the ventricles stewed in sour cream along with the fried potato slices.

Chicken stomachs in sour cream in a slow cooker

Ingredients:

590 g chicken ventricles;

A spoonful of tomato paste;

Three tablespoons of sour cream.

Cooking method:

1. Flush the ventricles, remove the films and place them on the bottom of the multicooker bowl.

2. Peel and chop the onion at random. Sprinkle the vegetable over the stomachs.

3. Add salt, sour cream, pepper and tomato paste.

4. Stir the entire contents of the bowl and send it to the multicooker. Set the normal Baking setting and cook the ventricles for an hour.

5. After the beep, remove the bowl and place the finished dish on the plates.

6. Garnish the chicken stomachs with parsley and olives.

Chicken stomachs in sour cream, stewed with potatoes and mushrooms

Ingredients:

660 g chicken stomachs;

380 g potatoes;

320 g of mushrooms;

60 g sour cream;

Lavrushka;

Cooking method:

1. Hold the mushrooms in water, then remove the darkened areas from them. Cut the ingredient into large pieces.

2. Peel the potatoes with a vegetable peeler. Then rinse it and cut into 2cm cubes.

3. Rinse the ventricles, remove the bilious films, rinse and cut into two parts.

4. Place the chicken ventricles in a saucepan, cover them with water, add bay leaves and cook for two hours.

5. After the allotted time, add mushrooms and salt to the ventricles. Cook for 20 minutes.

6. Then add the potatoes to the pot with the mushrooms and ventricles. Cook until the potatoes are done.

7. In a bowl, stir in eggs and sour cream and pour this mixture into a saucepan. Mix everything and remove the finished dish from the stove.

8. Serve with tortillas and herbs.

Chicken ventricles with prunes in sour cream, baked in the oven

Ingredients:

1.2 kg chicken ventricles;

490 g prunes;

Low-fat yogurt

Two carrots;

Half a glass of sour cream;

A spoonful of vegetable oil;

Chicken bouillon.

Cooking method:

1. Soak prunes in cold water for three hours.

2. Fill the stomachs with water and clean thoroughly. Then rinse and chop coarsely.

3. Peel the onion and cut into rings or half rings.

4. Heat vegetable oil in a skillet and add onion. Fry the vegetable until browning, then add salt, ventricles and pepper. Cook all together for 15 minutes.

5. Dry the prunes and place half in a baking dish. Place the ventricles fried with onions on top of the prunes, then the remaining prunes.

6. Place the next layer of peeled and thinly sliced carrots.

7. In a bowl, stir in yoghurt, sour cream and chicken broth. Pour this mixture into the mold.

8. Put the mold with ventricles and prunes in the oven, preheated to 200 degrees. Bake for 40 minutes.

9. Serve this dish with salad from fresh vegetables and a slice white bread.

Chicken stomachs in original sour cream sauce

Ingredients:

530 g of chicken ventricles;

Vegetable oil;

160 g sour cream;

One onion;

Two pickled cucumbers;

Carrot;

A centimeter of ginger root;

A clove of garlic;

Two tablespoons of horseradish.

Cooking method:

1. Put the cleaned and washed ventricles to boil in water for 40 minutes. Let them cool and then chop finely.

2. Peel the carrots and onions and cut into pieces.

3. Heat oil in a skillet, add chopped ginger and minced garlic. Fry the ingredients a little and remove them from the oil.

4. Put carrots, ventricles, onions in the same pan and fry them for 10 minutes.

5. Pour the sour cream into the pan, add the diced cucumbers, pepper, horseradish and salt. Simmer all together for 15 minutes.

6. Serve the ventricles with the sauce. Add chopped dill and garnish to the dish.

Chicken ventricles in sour cream, baked in pots

Ingredients:

900 g chicken ventricles;

Four onions;

Bank of sour cream;

Black pepper.

Cooking method:

1. Empty the chicken ventricles and rinse them.

2. Peel the bulbs and cut them into wedges.

3. Twist the chicken ventricles and onions in a meat grinder. Pepper and salt the mixture.

4. Add sour cream to the minced meat from the ventricles, mix and put the resulting mass in pots.

5. Put the pots in the oven and bake the dish at 200 degrees for one hour.

6. In the pots, if desired, add dried fruits, for example, prunes.

7. Serve hot with toasted bread slices and vegetables.

Chicken stomachs in sour cream, stewed in chicken broth

Ingredients:

750 g chicken ventricles;

A glass of sour cream;

Two bows;

Allspice;

A spoonful of tomato sauce;

Black pepper;

Two glasses chicken broth;

Vegetable oil;

Laurel leaf;

Carrot.

Cooking method:

1. Clean chicken stomachs from excess and rinse. Then fill them with water, salt and cook over medium heat along with a laurel leaf for 50 minutes.

2. Peel the onion and cut into large half rings.

3. Peel and grate the carrots as well.

4. Preheat a skillet and pour in the vegetable oil. Fry the carrots and onions in this oil until lightly transparent.

5. Rinse the finished chicken stomachs again and cut into thirds.

6. Add the chopped ventricles to the pan to the vegetables, pour over everything with broth and simmer under closed lid quarter of an hour.

7. After this time, add sour cream and tomato sauce, keep stewing.

8. After another 15-20 minutes, the chicken stomachs will be ready. Add peppers and salt there. Stir and serve.

9.Will be combined with such a dish buckwheat or barley.

Chicken ventricles in sour cream and cheese

Ingredients:

1.1 kg of chicken stomachs;

0.5 l of kefir;

160 g of cheese;

Butter;

A spoonful of hops-suneli;

Green onions;

Onion;

Carrot.

Cooking method:

1. Put the cleaned and washed ventricles in a saucepan, add water and set to cook for one hour.

2. Cut the ventricles and place them in a container.

3. Peel the onion together with the carrots. Cut the first into half rings or rings, and grate the carrots.

4. Add vegetables to the container to the ventricles. Pour salt, pepper, hops-suneli there and pour everything with sour cream along with kefir. Mix everything and leave to marinate for one hour.

5. Take a baking dish, put the chicken ventricles with the marinade there, sprinkle everything with grated cheese and pour over melted butter.

6. Cook in an oven preheated to 200 degrees for about 25 minutes.

7. Before serving, sprinkle with chopped parsley and add as a side dish mashed potatoes.

8. Prepare this dish in pots if desired.

Korean chicken ventricles in sour cream

Ingredients:

530 g chicken ventricles;

Three heads of onions;

Ground red pepper;

A spoonful of soy sauce;

Five tablespoons of sour cream;

Chopped cilantro spoon;

Three tablespoons of sunflower oil;

Five cloves of garlic;

Chicken broth cube.

Cooking method:

1. Remove the inner film from the ventricles, rinse them under running water and set to cook for 55 minutes.

2. Cut the finished ventricles into strips.

3. Peel and chop the onion. Rescue him in a heated sunflower oil... Add the ventricles to the same pan.

4. Pour chicken cube broth over the offal and simmer for 10 minutes.

5. Then add to the pan soy sauce, finely chopped garlic, red pepper and stir. Simmer the ingredients for five minutes.

6. Sprinkle with chopped cilantro before serving.

7. Serve boiled asparagus as a side dish. Korean-style ventricles are also paired with noodles.

Chicken stomachs in sour cream - tricks and tips

When boiling the ventricles in the broth, add additives to enhance the taste (bay leaves, herbs, peppercorns).

The dish turns out to be much tastier from fresh ventricles.

To make chicken stomachs juicy sour cream, it is better to use fatty one.

Add mustard or thyme to the sour cream sauce, if desired.

For a tangy taste, add red pepper or garlic to the stewed ventricles.

Don't overcook chicken ventricles, they can get dry.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. The cultivation of this plant bears little resemblance to the classic care of indoor crops. And even relatives of the Uzambar violets from among the Gesnerievs require a slightly different approach. Irrigation is often referred to as the “weirdest” point of care for violets, which prefer non-standard watering to the classic method. But the approach will have to be changed in fertilizing with fertilizers.

Useful, hardy, unpretentious and easy to grow marigolds are irreplaceable. These summers have long since moved from city flower beds and classical flower beds to original compositions, decorated the beds and potted gardens. Marigolds with their easily recognizable yellow-orange-brown colors and even more inimitable aromas are today able to pleasantly surprise with their diversity. Firstly, there are both tall and miniature plants among marigolds.

Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, were not particularly worried about mulching. But today this agricultural practice has become fundamental in achieving high quality berries and reducing crop losses. Someone might say that it is troublesome. But practice shows that labor costs in this case are repaid a hundredfold. In this article, we invite you to get acquainted with the nine best materials for mulching garden strawberries.

Succulents are very diverse. Despite the fact that “babies” have always been considered more fashionable, the assortment of succulents that can be used to decorate a modern interior is worth taking a closer look at. After all, colors, sizes, patterning, degree of prickle, influence on the interior are just a few of the parameters by which you can choose them. In this article, we will tell you about the five most fashionable succulents that amazingly transform modern interiors.

Sponge cake with chocolate cream- light, fluffy and airy, with a delicate fondant cream based on powdered milk, cocoa and cream. It will take very little time to prepare this dessert, and the products are simple, inexpensive and affordable. Homemade cakes for evening tea are pleasant and cozy moments of life that any housewife can organize for her family or friends-girlfriends. Coconut flakes can be substituted for toasted walnuts in this recipe.

It often happens that chemical insecticides, especially those that have been on the market for a long time, cease to act on pests due to the development of resistance (resistance) to the active substance, and then biological preparations can come to the rescue, which, by the way, have a number of advantages. In this article, you will learn how Lepidocide will protect vegetable, berry, ornamental and fruit crops from leaf-eating pests.

Mint was used by the Egyptians as early as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils with high volatility. Today mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article, we will consider the most interesting varieties of mint, and also talk about the features of growing this plant in the open field.

People began to grow crocuses as early as 500 years before the advent of our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the heralds of spring next year. Crocuses are one of the earliest primroses that bloom as soon as the snow melts. However, the timing of flowering may differ depending on the species and varieties. This article focuses on the earliest crocus varieties that bloom in late March and early April.

Cabbage soup from early young cabbage on beef broth - hearty, aromatic and easy to prepare. In this recipe, you will learn how to cook delicious beef broth and cook light cabbage soup in this broth. Early cabbage cooks quickly, so they put it in a saucepan at the same time as the rest of the vegetables, unlike fall cabbage, which takes a little longer to cook. Ready-made cabbage soup can be stored in the refrigerator for several days. The present cabbage soup turns out to be tastier than the freshly cooked one.

Blueberry is an uncommon promising berry crop in orchards. Blueberries are a source of biologically active substances and vitamins, they have antiscorbutic, anti-inflammatory, antipyretic, restorative properties. Berries contain vitamins C, E, A, flavonoids, anthocyanins, trace elements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberry berries taste like a mixture of grapes and blueberries.

Looking at the variety of tomato varieties, it is difficult not to get confused - the choice is very wide today. Even experienced gardeners are sometimes confused by it! However, it is not so difficult to understand the basics of selecting varieties "for yourself". The main thing is to delve into the peculiarities of culture and start experimenting. One of the easiest tomato groups to grow are varieties and hybrids with limited growth. They have always been appreciated by those gardeners who do not have a lot of energy and time to care for the beds.

Once very popular under the name of indoor nettles, and then forgotten by everyone, coleus today are one of the brightest garden and indoor plants. They are not in vain considered stars of the first magnitude for those who are looking primarily for non-standard colors. Easy to grow, but not so undemanding to suit everyone, Coleus require constant monitoring. But if you take care of them, the bushes of velvety unique leaves will easily outshine any competitor.

Baked in provencal herbs salmon ridge - "supplier" tasty pieces fish pulp for light salad with fresh leaves of wild garlic. Champignons are lightly fried in olive oil and then watered apple cider vinegar... These mushrooms are tastier than regular pickled mushrooms and are better for baked fish. Ramson and fresh dill get along well in one salad, emphasizing the aroma of each other. The garlic pungency of wild garlic will saturate both the flesh of the salmon and the pieces of mushrooms.

A coniferous tree or shrub on the site is always great, and many conifers are even better. Emerald needles of various shades adorn the garden at any time of the year, and phytoncides and essential oils secreted by plants not only flavor, but also make the air cleaner. As a rule, most of the zoned adult conifers are considered to be very unpretentious trees and shrubs. But young seedlings are much more capricious and require competent care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the shade of flowering trees have long become an integral part of the welcome of spring in the Land of the Rising Sun. The financial and academic year begins here on April 1, when the magnificent cherry blossoms are in full bloom. Therefore, many significant moments in the life of the Japanese pass under the sign of their flowering. But sakura grows well in cooler regions - certain types can be successfully grown even in Siberia.

Most by-products, according to some culinary experts, do not deserve due attention from the preparation of various dishes, but in vain. Chefs all over the world have long proved that chicken stomachs, livers or hearts go well with all kinds of side dishes and have a pleasant aroma and taste.

Dishes with chicken stomachs are especially good. This product contains a large amount of iron and is excellent in raising hemoglobin.

There are a lot of recipes for preparing ventricles, I would like to note the most popular of them, which are prepared by hostesses of the whole country.

Simple and easy recipe

This dish is especially popular due to its simple ingredients and ease of preparation; the offal should be served hot and served with pasta or potatoes.

Cooking procedure:

Usually, already processed chicken stomachs are sold in stores, but if you bought them on the market, then remove the greenish film and fat from them, rinse with water;
Cut the onions into thin rings, and cut the peeled and washed carrots into neat strips or grate;
Put a deep frying pan on the fire, add vegetable oil to it and fry the carrots and onions in it until golden brown;
Add stomachs to vegetables and fry everything over a fire for 7 minutes;
Fill the stomachs with water so that they are completely covered with it;
Cover the entire contents of the pan with a lid and simmer for about 20 minutes;
Open the lid and let the water boil, it will take another 15 minutes;
Salt and pepper the stomachs;
Add sour cream and a little pre-heated water, mix the ingredients thoroughly, cover and simmer over the fire for about half an hour;
Chop the parsley finely and add to the pan before cooking;
Mix everything thoroughly, remove the pan from the stove, leave the dish to infuse under a closed lid for another 15 minutes.

Chicken stomachs stewed in sour cream with potatoes and mushrooms

Any offal can be used to make an excellent roast using potatoes and mushrooms. This dish is especially successful using chicken stomachs and fresh mushrooms champignons.

Ingredients:

offal - 700 grams;
potatoes - 700 grams;
champignons - 500 grams;
onion medium size - 1 piece;
medium-sized carrots - 1 pc;
medium fat sour cream - 5 tablespoons;
water or chicken broth;
Bay leaf;
a mixture of spices, salt - to taste;
olive or vegetable oil.

You will need from an hour to one and a half free time to cook roast. These foods will make 6 medium servings. ready meal... The calorie content of each portion will be 600 kcal.

Cooking procedure:

Remove all unnecessary from the stomachs and rinse them;
Cut the offal into small strips;
Peel potatoes and cut into neat cubes;
Fry the stomachs for 5 minutes in vegetable oil;
Add potatoes to the pan and fry all products for another 10 minutes;
Transfer the contents of the pan to a separate bowl;
Cut the mushrooms into thin slices;
Cut the onions into small cubes;
Fry mushrooms and onions in vegetable oil;
Add offal with potatoes to the mushrooms and leave to simmer on the lid, setting medium heat;
Cut the carrots into rings and add to the pan;
Mix sour cream with water, or better with broth and pour into a frying pan. Season with salt and spices;
Simmer for 40 minutes.

Serve the finished dish hot and sprinkle with chopped herbs.

Chicken ventricles in sour cream with vegetables

Many families love dishes from chicken stomachs, they turn out to be very tasty, satisfying and not at all expensive. An excellent option cooking such a by-product is a recipe using sour cream and vegetables.

Ingredients:

offal - 500 grams;
medium fat sour cream - 3 tablespoons;
carrots - 1 pc;
bulgarian pepper - 1 pc;
onion - 1 pc;
garlic to taste;
vegetable oil - 3 tablespoons;
chopped greens;
salt - 1 teaspoon;
ground black pepper - to taste.

These products will make 4 medium servings of the dish. You will need 60 minutes of free time to prepare it. The calorie content of 1 serving will be 500 kcal.

Cooking procedure:

Rinse chicken stomachs, cut into medium sized pieces;
Put water to boil;
At this time, fry the ventricles over high heat for 4 minutes;
Fill your stomachs with a glass hot water and cover, leave for 40 minutes. Cut the carrots and onions into strips;
Cut the bell pepper into strips;
Peel and finely chop the garlic with a knife;
When the stomachs are stewed, add carrots, onions and peppers to the pan;
Stir the contents of the pan, cover and leave on the fire for a while;
Add 2 tablespoons of sour cream to the stomachs;
Add chopped herbs and garlic, cover. The dish is ready.

Serve stews with vegetables and sour cream better with potatoes or pasta.

Chicken offal in a slow cooker with sour cream

An excellent option for cooking offal dishes is to use a multicooker. The dish turns out to be very tasty with a minimum expenditure of effort on classic cooking.

Ingredients:

chicken stomachs - 500 grams;
sour cream - 150 grams;
onion - 1 pc;
flour - 1 multi-glass;
paprika - 1 pinch;
water - 1 multi-glass;
salt, pepper - to taste;
greens - 1 bunch.

You will have exactly 4 servings of the dish. It will take you 60 minutes to cook it. The calorie content of each portion of the dish will be 400 kcal.

Cooking procedure:

Rinse and dry chicken stomachs;
Cut onions into small cubes;
Set the "Fry" mode on the multicooker and fry the onion until golden brown;
Add the stomachs and continue to fry;
Mix sour cream with water;
Add flour to the stomachs, pour sour cream, salt, add spices;
Set the "Stew" mode on the multicooker and cook the dish for 40 minutes with the lid closed;
At the end of the preparation, garnish everything with herbs.

Pot Baked Chicken Gizzard Recipe

Chicken stomachs are especially soft and tender when baked in pots. This method of cooking offal is loved in many families.

Ingredients:

chicken stomachs - 500 grams;
sour cream - 1 tablespoon;
onion - 1 pc;
carrots - 1 pc;
butter - 10 grams;
salt, spices - to taste;
greens - 1 bunch.

To prepare this dish, you will need 1.5 hours, and as a result, you will get 2 pots of the finished dish. The calorie content of the dish of each pot will be 500 kcal.

Cooking procedure:

Rinse offal and cut into small pieces;
Cut onion and carrots into cubes, fry until half cooked;
Put the stomachs, frying in a pot, add sour cream, spices and fill with water so that it covers the entire contents of the pot;
Preheat oven to 180 degrees and place the pots. We bake for an hour;
Sprinkle with chopped herbs before serving.

If you like very soft and tender chicken stomachs, boil them first. After cooking, you can safely send them to fry or stew, observing the rest of the cooking procedure.

This offal can also be used in the preparation of snacks. For example, boil the stomachs, process them through a meat grinder, add delicate spices and sauce, and spread the resulting mixture on a fresh loaf.

You can stew chicken stomachs in a variety of sauces, not only in sour cream. Often mayonnaise or tomato paste is used for this.

Many people neglect chicken giblets, and in vain. So, for example, putting out chicken ventricles in sour cream sauce with onions and carrots, you can get a delicious, budget and light meat dish.

Thoroughly wash the chicken ventricles in cool water and remove excess yellowish films.

Place the giblets in a saucepan, cover with cold water and put on fire. When the water boils, remove the foam, add bay leaves and black allspice peas. Cook for 20-25 minutes over moderate heat.

Finely chop the onion head.

Cut the carrots into small pieces.

Pour 40 ml of vegetable oil into the pan, heat and fry the onions until transparent, stirring for 5 minutes.

Add carrots, continue to fry over medium heat, about 5-7 minutes.

Add boiled ventricles. Fry, stirring occasionally, for about 7-8 minutes.

Add 3 tablespoons of sour cream, salt, black pepper and seasonings to taste (I have basil) to the meat. Stir, pour in 50-70 ml of water, cover with a lid. Simmer for 15 minutes.

Ready chicken ventricles, serve with fried or boiled potatoes, sprinkle with fresh, finely chopped herbs.

Another photo of chicken ventricles stewed in sour cream.

Bon Appetit!

There are many delicious offal dishes.

Navels stewed in sour cream, the recipe for which in different interpretations is presented below, refers to the second course, it is quite simple to prepare, it turns out soft and tasty.

Wherein nutritional value giblets comparable to dietary varieties meat, but their cost is half the price of poultry.

Beneficial features

Vitamin complex chemical composition chicken stomachs are represented by vitamins C, group B, niacin, riboflavin.

Of the organic acids, folic and pantothenic acids are of the greatest value. Phosphorus, iron, potassium, zinc, other minerals and many natural microelements necessary for the human body are also present here in large amounts.

Navels are considered useful product for the circulatory and hematopoietic system, heart, digestive organs. The product helps to cleanse the body of toxic substances, speeds up metabolism and increases appetite, activates regenerative processes at the cellular level.

Due to the low fat content (6 g / 100 g) and low calorie content (130-170 kcal / 100 g), navels are referred to as dietary products... In this case, the protein component of the giblets is equal to 25%.

Pretreatment of chicken stomachs

In terms of the complexity of cooking, stewed in chicken navels are light dishes. Preparation of products takes no more than half an hour. Roasting and braising - 60 minutes on average.

But before you start cooking, the navels are thoroughly cleaned. If the stomachs are intact, from domestic chickens, they are cut to the connective cartilage along the seam.

The contents are thrown away. The inner hard shell is pry off with a knife and removed completely. The navels are washed thoroughly, the superficial thin films are cut off, and dried.

Chicken giblets sold in stores have already been peeled. They only need to be rinsed to make sure that there are no leftovers from the tour, and dried. Further, according to the selected recipe, the navels are left intact, cut into two or more parts.

The vegetables with which they are stewed are peeled and washed. Cut into cubes or quarters into rings. Garlic is chopped in a convenient way.

How to stew chicken stomachs in sour cream

Basic recipe for stewed navels. All other variations of the dish are prepared according to it, with minor differences.

For 5 parts of the dish you need:

1000 g of stripped chicken ventricles;
150 g sour cream;
125 ml of water;
2 carrots and 2 onions;
30 g flour;
hot pepper pod (optional);
25 ml solution oils;
50 g fresh herbs (parsley, cilantro)
salt, sugar, chicken spices, paprika - taste;
Bay leaf;
2 cloves of garlic.

A dish is being prepared 1.20 or 1.40.

Nutritional value per 100 g:

proteins - 13 g;
fats - 8 g;
carbohydrates - 3 g;
calories - 130 kcal.

The stripped navels are cut into 4 parts.

Cut the onion into half rings, cut the garlic into slices. Fry in a heated grow. oil (in a heat-resistant dish or frying pan), stirring occasionally.

Carrots are cut into semicircles, added to the onion. Fry, stirring occasionally.

Chicken ventricles are combined with vegetables, add hot pepper, laurel. Fry over medium heat for 10 minutes.

Sour cream is mixed with flour and diluted with water. The resulting mixture is poured into giblets in a brazier. Stir.

When the liquid boils, the fire is reduced. The dish is seasoned with selected spices, salted to taste, a little sugar and paprika are added.

The container is covered with a lid and the ventricles are extinguished at the quietest boil for 1 hour. Greens are added a couple of minutes before the process is complete.

The ready meal is left under the lid to "rest" for 15 minutes. They are served with a garnish of rice, vegetables, beans of various cereals.

Cooking with potatoes

Using chicken offal, you can make a delicious, hearty roast. The dish is served on its own, without a side dish. It takes 90 minutes to cook.

For 5 parts:

600 g of navels;
700 g potatoes;
100 g 20% sour cream;
1 onion and 1 carrot;
100 ml of ready-made chicken broth;
50 g plant. oils;
salt, spices.

Recipe for chicken stomachs in sour cream with potatoes:

The stripped stomachs are cut into strips.
Peeled, washed potatoes are cut into cubes.
Navels, stirring, are fried in a pan in hot oil for 5 minutes. Fire is medium.
Potatoes are added to the navels, mixed. Fry the products for 10 minutes, stirring occasionally.
The fried ventricles with potatoes are transferred to a deep stewing container. Cook over low heat in a pot with an open lid.
Grow in a small amount in the same pan. butter sauté the diced onion. Pour into a brazier with navels.
Carrots cut into semicircles are fried until soft. Connect with the rest of the components.
Roast with chicken navels is poured with sour cream diluted with broth. Salted, seasoned with spices. Stir. Cover with a lid.

The dish is stewed over low heat for a little less than an hour. Before serving, sprinkle with fresh chopped herbs. A great addition there will be a salad of fresh vegetables in oil dressing.

Chicken stomachs with pasta

Simple recipe homemade meals on hastily... Chicken offal with pasta is hearty, inexpensive, very tasty. If the ventricles are boiled in advance, then cooking will take only half an hour.

For 5 servings:

500 g of chicken stomachs;
400 g pasta(horns, shells, "butterflies", tubes);
150 g 20% sour cream;
2 onions;
4 tbsp. l. vegetable oil;
2 cloves of garlic;
salt, ground coriander, laurel, paprika, hot peppers- the taste.

Peeled chicken stomachs are boiled in salted water for 90-120 minutes. Cool down. The broth is drained, the navels are cut into pieces of the desired size.
Boil pasta in salted water until half cooked (10 minutes). Thrown back in a colander.
Diced onions are sautéed in vegetable oil in a deep frying pan or deep frying pan.
Add chicken navels... Fry, stirring occasionally for 4 minutes.
Pour pasta to the fried ventricles. Salt, season with spices, mix. Fry in the same mode for 2 minutes.
Pour sour cream over navels with pasta. Chopped garlic is added. The dish is stirred, covered with a lid.
Reduce the heat under the pan to very low. Stew them for 10 minutes.

The dish is served hot with vegetable salads.

With garlic and herbs

Soft chicken stomachs in a tender sauce with an appetizing aroma of garlic and basil and parsley. The dish is juicy, nutritious, served with any side dish. It takes 2 hours to cook.

For 5 servings of chicken stomachs in sour cream, you need:

1000 g of peeled offal;
300 ml sour cream;
60 ml of water;
head of garlic;
a bunch of parsley;
a bunch of blue basil;
vegetable oil;
spices, salt, ground black pepper - the taste.

The stomachs, cut into pieces, are fried in vegetable oil for 20 minutes over medium heat. Stir the offal from time to time so that the frying is uniform.
Garlic is chopped in a convenient way. Added to giblets. Stir, fry under a lid over low heat for 10 minutes.
Sour cream is diluted with water. Bring to a boil in another pan and simmer for 2 minutes under a quiet boil.
Pour the ventricles with garlic and sauce, season with spices. Stew under a lid over low heat, stirring occasionally, for 45 minutes.
The meat is salted. They extinguish it for another half hour.

At the end of the process, finely chopped greens are added to the dish. Leave to rest under the lid for 10 minutes. and served at the table.

Chicken stomachs in sour cream with mushrooms

Home-style delicious nutritious dish... Served separately or with a side dish of boiled rice... It takes 90 minutes to cook.

For 5 servings:

1000 chicken stomachs;
400 g oyster mushrooms or mushrooms;
200 ml sour cream;
2 onions;
a bunch of dill;
vegetable oil;
salt, nutmeg (ground) spices, seasonings to taste.

The cleaned stomachs are boiled for 2 minutes. after boiling. The water is drained along with the noise, the offal is thrown into a colander and washed with cool water.
Pour boiling water over navels, add spices, a whole onion without husks, nutmeg, garlic, laurel. Cook after boiling over low heat for 55 minutes. At the end, salt.
Cut the second onion into cubes. Fried in hot vegetable oil until transparent.
Mushrooms are washed, cut into strips (slices). Pour into a frying pan with onions. Fry over medium heat, covered for 7 minutes.
The cooked chicken navels are removed from the pan with a slotted spoon and transferred to the pan. Pour in a little broth in which they were cooked and the sauce itself. Salt and pepper.

The dish is stewed under the lid with a quiet boil for 20 minutes. Add chopped dill at the end.

Onion recipe

A simple recipe for a hearty meat dish suitable for any side dish. Cooking time is 60 minutes.

For 5 servings:

1000 g of stripped ventricles;
2 large onions;
250 ml 20% sour cream;
vegetable oil;
pepper, spices, salt, herbs - taste.

Recipe for chicken stomachs in sour cream:

Onions, cut into half rings, are fried until golden brown over medium heat in a little vegetable oil.
The navels of the chicken are cut into small pieces. Pour into the onion. Fire is reduced to a minimum.
Stew the meat under the lid in own juice 55 minutes. At the end, season with spices, salt. If the liquid evaporates during the simmering of the navels, you need to add some plain water to the pan.
The offal is poured with sour cream. Stir, wait until boiling and keep on fire for 2 minutes.

Greens are added to the sauce, if desired. Serve the dish to the table.

Stewed chicken stomachs in sour cream: a recipe for a multicooker

You can cook navels in a multicooker separately or immediately with a side dish. For example, with steamed vegetables. It's simple - the ventricles are languishing in sour cream sauce in the thicket of the device, and the vegetables are laid out on the steamer grill and cooked simultaneously with the meat gravy. Cooking time - 2 hours 40 minutes.

For 5 servings:

1000 g of navels;
300 g 20% sour cream;
125 ml of water (hot);
3 carrots;
4 onions;
pepper, seasonings, salt - taste;
rast. butter.

Coarsely chopped carrots and onions are sautéed until soft in oil, pouring into the multicooker bowl. Baking or Express mode. Time is a quarter of an hour.
Finely chopped stomachs are added to vegetables. Stir. Fry until the end of the program signals (about 20-25 minutes).
Pour the meat and vegetables with sour cream diluted with water, salt, pepper. Stir.
Simmer the dish in the "Stew" mode for 2 hours.

After the beep, the offal gravy is stirred. Chopped greens are added if desired. Serve hot.

Oven cooking method

The recipe is convenient in that it takes no more than 8 minutes to prepare the products. The rest of the processes (pickling and baking) do not require the presence of the hostess in the kitchen. The total cooking time is 1 hour and 20 minutes.

For 5 servings:

1000 g of chicken stomachs;
400 g 25% sour cream;
2 large onions;
2 cloves of garlic;
pepper, spices, salt - taste.

Recipe for chicken stomachs in sour cream in the oven:

Navels cut into medium pieces 20 min. marinated in sour cream, seasoned with salt, chopped garlic and pepper.
Cut the onion into half rings. Mixed with the ventricles.
The pickled food is transferred to a high-sided baking dish. Close with a lid or tighten with food foil.

The dish is placed in a hot (preheat to 180 degrees) oven. Bake for 50 minutes.

Chicken stomachs stewed with sour cream in pots

In ceramic pots, the giblets are incredibly soft. Thick sauce gives the meat a sweetish flavor. Prepares without much hassle. Time - 80 minutes.

For 5 servings:

1000 g of stripped navels;
2 tbsp. l. fatty homemade sour cream;
water or broth;
2 onions;
2 carrots;
20 g butter;
a large bunch of greens;
seasonings, spices, salt, pepper - taste.

Recipe:

Diced vegetables are fried in butter aldente.
The navels are cut into medium pieces. Spread in equal parts in ceramic pots.
From above, the offal is covered with a layer of vegetable fry. They put sour cream, season the dish with spices, salt.
The contents of the pots are poured with water so that the ventricles and vegetables are completely covered.
Cover the pots with lids or foil. The ventricles are baked for 60 minutes. in the oven at 180 degrees.

Sprinkle with fresh herbs before serving.

Video recipe

Stewed stomachs are very tasty not only in such a sauce, but also in tomato juice.

To shorten the cooking time and make sure the stomachs are very soft, the offal should be boiled in salted, spiced water for an hour.

Boiled navels can be stewed immediately after that, or left in the broth until a convenient time. Past heat treatment by-products are stored in the refrigerator for up to 3 days.