Many of the chicken by-products are no less useful than the poultry meat itself, but they are much cheaper. One of the popular dishes are chicken stomachs stewed with potatoes. They can be prepared according to different recipes, including sour cream, mayonnaise, tomato sauce, or just with butter. With the observance of the cooking technology, the finished dish will turn out tasty, satisfying and not too high in calories.
Technology Features
If the technology of quenching chicken gizzards is not followed, they can be bitter and tough, so that they cannot be eaten. There are several important rules to follow:
- Chicken stomachs need to be very thoroughly washed one at a time, at the same time removing the film. After they need to rinse again or, better yet, pour water, bring to a boil, drain the water. Small pebbles and sand can be found in the stomachs, and films contain bile. If any of this gets into the dish, it will be irreparably damaged.
- The time for quenching chicken stomachs depends on their size. If they are large, from domestic chickens, then they will have to be cooked for a long time - an hour or even one and a half. Offal, sold in stores, prepare faster. It will take only 40-50 minutes to cook the stomachs of chickens grown in poultry farms.
- In order to prepare the stomachs faster, they are often cut into 2-3 pieces.
The rest of the technology of quenching chicken stomachs (with or without potatoes) depends on the selected recipe.
Chicken stomachs stewed with potatoes in sour cream
Composition:
- chicken stomachs - 0.5 kg;
- potatoes - 0.5 kg;
- onions - 0, 2 kg;
- garlic - 2 cloves;
- sour cream - 100 g;
- vegetable oil - 50 ml;
- pepper mixture - to taste;
- salt - to taste;
- water - 0, 2 liters.
Method of preparation:
- Rinse the stomachs well, put in a saucepan, cover with water so that it covers them completely, bring to a boil and cook for half an hour.
- Remove the stomachs, rinse again and let them dry.
- Cut the onion into rings and fry in a cauldron or deep frying pan for 5 minutes.
- Cut the stomachs into small pieces and place them against the onions. Fry with it for a couple of minutes, then fill with water, cover with a lid and leave to stew for 10 minutes.
- Peel the potatoes, cut into large slices. Put to the stomachs.
- Mix sour cream with salt and a mixture of peppers, skipped through a press of garlic, add it to the stomachs with potatoes. Stew until potatoes are ready, removing the lid from time to time and mixing it all up.
The stomachs stewed with potatoes in sour cream are especially tender and soft. However, in the absence of sour cream mayonnaise can be used instead. The taste of the finished dish will change a little because of this, but it will still remain excellent.
Stews stewed with potatoes, onions and carrots
Composition:
- chicken stomachs - 0.5 kg;
- potatoes - 0.5 kg;
- carrots - 0, 2 kg;
- bulb onion - 0, 2 kg;
- garlic - 3 cloves;
- pepper mixture - to taste;
- salt - to taste;
- vegetable oil - how much will it take to fry;
- water - on demand;
- dill, parsley - 50 g.
Method of preparation:
- Peel the onion and cut into small pieces.
- Carrot clean, wash, finely grate.
- Heat the oil in a thick-bottomed pot or cauldron. Put onions and carrots in it, fry them for 5 minutes.
- Put the prepared offal (washed and cut into 2-3 pieces) to the onions with carrots. Season and season with salt, pour in some water, turn down the heat and simmer under the lid closed for 30 minutes.
- Peel the potatoes, cut them into relatively large chunks (about 2 cm each). Put to the stomachs. Add water if necessary. At this time, there is a desire, you can add a spoonful of sour cream or tomato paste.
- Simmer the stomachs with potatoes for 20 minutes. Remove from heat.
- Finely chop the greens and garlic, mix. Sprinkle potatoes stewed with stomachs, let the dish stand for a while under the lid closed and arrange on plates.
If desired, this dish can be made quite liquid and is like roast. In this case, it can replace the first and second at the same time.
Stomachs stewed with potatoes in a slow cooker
Composition:
- chicken stomachs - 0.5 kg;
- potatoes - 0, 7 kg;
- carrots - 100 g;
- onions - 0, 2 kg;
- tomatoes - 0, 2 kg;
- water - 0, 5-0, 75 l;
- vegetable oil - 50 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Pour oil into the container of the multicooker, put in it the by-products washed and cut into pieces.
- Turn Baking on for 10 minutes.
- Peel the vegetables.
- Cut onion into half rings, cut carrot into thin straws or grate on Korean salad dressing.
- Turn on baking mode for another 5-10 minutes.
- Peel tomatoes, peel them with boiling water. Cut the tomato pulp in small pieces, put in the bowl of the multicooker to the chicken stomachs.
- Turn on extinguish mode for 10 minutes.
- Add chopped potatoes, pour in water, season and salt. Turn on extinguishing mode for 1, 5 hours.
Before serving, sprinkle with greens. Nothing more to add to it.
Chicken stomachs stewed with potatoes and mushrooms
Composition:
- chicken stomachs - 0, 6-0, 7 kg;
- potatoes - 0, 4-0, 5 kg;
- fresh mushrooms - 0, 3 kg;
- sour cream - 50 g;
- chicken egg - 1 pc .;
- bay leaf - 2 pcs .;
- salt, black pepper powder - to taste.
Method of preparation:
- Rinse the stomachs well and cut them into several pieces, fold them into a cauldron, thick-walled pan or stew pan.
- Salt. Pepper. Add bay leaves. Fill with water so that it completely covers offal. Cook on low heat for an hour and a half.
- Cut the prepared mushrooms into not too small pieces and place them against the stomachs. Cook for another quarter of an hour.
- Cut the peeled potatoes into large cubes (approximately 2 cm each). Put it in the same pan. Simmer on low heat until cooked potatoes.
- Whip sour cream with a raw egg, pour the prepared dish with this mixture.
- Stir, after a couple of minutes, remove from heat.
This recipe will appeal to mushroom lovers.
Chicken stomachs stewed with potatoes and bell peppers
Composition:
- chicken stomachs - 0.5 kg;
- bay leaf - 5 pcs .;
- black pepper peas - 8-10;
- potatoes - 0, 8 kg;
- Bulgarian pepper - 0, 4 kg;
- onions - 0, 2 kg;
- garlic - 4 cloves;
- salt - to taste;
- vegetable oil or chicken fat - how much will go.
Method of preparation:
- Put the washed stomachs into a saucepan, cover with water, put into it a whole peeled onion, laurel leaves and pepper. Salt and boil until the stomachs are soft.
- Cut the peeled potatoes into blocks or slices, pepper and the remaining onion into half rings. Crush the garlic.
- Heat the oil or fat in a deep frying pan, put the potatoes in it and fry for 5 minutes.
- Add the onions and fry for another 5 minutes.
- Add the pepper, pour in some broth and simmer under the lid until the potatoes are ready.
- Add the ready-made offal and garlic, stir and cook it all together for 5-10 minutes.
Serve this dish best sprinkled with herbs. Sour cream mixed with a small amount of garlic passed through a press is suitable as a sauce.
Stewed with potato stomachs have a unique taste. Almost everyone likes this nourishing and healthy dish.
