Meat by-products are a little inferior in nutritional value to first-class meat, and sometimes even surpass it. They cost less, which causes some housewives to look at them with disdain. But if you know the secrets of cooking offal, the dishes from them are tasty and healthy. Chicken “navels” for a quarter consist of protein, contain many useful trace elements, fiber, they are nourishing, but at the same time not too high in calories. But they have several layers of dense muscle tissue. The cook's mistake is fraught with the fact that the dish will turn out tough and tasteless. If you know how to cook chicken stomachs correctly, they will remain soft and juicy, it will be nice to eat them.
Cooking Features
If you are going to make a delicious dish of chicken offal, you need to learn how to cook chicken stomachs so that they are soft and juicy. Half it depends on the chosen recipe. The by-products stewed in sour cream are always softer than fried or boiled in water. However, the recipe is not everything. There are several ways to cook chicken gizzards so that they are soft and tasty, regardless of the recipe you choose.
- By-products from young birds prepare faster and are more gentle than from old ones. Prefer when buying ventricles pink and small size.
- It is not possible to cook a tasty dish from stale by-products. Do not take chicken "navels" that have a dark shade and sour smell. The garlic aroma should also alert you: with its help, unscrupulous sellers are trying to disguise the unpleasant spirit of missing meat.
- Fresh and chilled meat products in the preparation remain more succulent - they prefer. If you still have to use frozen stomachs, allow them to thaw in the refrigerator. The by-products thawed without sudden changes in temperature remain more juicy than those subjected to sudden defrosting in a microwave or under hot water.
- A white film can give firmness to the stomachs. The product produced at specialized poultry farms is cleared of it, but there are instances in which it is fully or partially preserved. In this case, it must be torn off or cut off with a knife, washing the stomachs before heat treatment.
- If before cooking chicken stomachs soak for an hour or two in cold water, they will remain softer after cooking.
- The main secret of cooking soft chicken stomachs is the duration of their heat treatment. You need to cook them for at least an hour or even two if offal is taken from an old bird. After that, they are still recommended to put out. The longer you cook the stomachs, the softer they will be.
If you want to make a delicious chicken stomach meal, be patient. Long-term heat treatment will make them soft and juicy. You will give the necessary taste to offal with the help of fragrant spices, vegetables, sauce and other ingredients. Their choice depends on the specific recipe.
Chicken stomachs with onions and carrots in a pan
Composition:
- chicken stomachs - 1 kg;
- onions - 75 g;
- carrots - 150 g;
- vegetable oil - 40 ml;
- water - 0, 4 l;
- salt, pepper - to taste.
Method of preparation:
- If necessary, clean your stomachs, removing grease and internal films. Rinse them thoroughly and towel dry.
- Cut into small pieces, dividing each “navel” into about 4 parts.
- Remove the husks from the bulb, cut it into small cubes.
- Peel the carrots and chop them on a coarse grater.
- Heat the oil in a pan and put the onion in it. Over low heat, fry it until transparent.
- Add the ventricles and carrots to the onions, cover with water.
- Cover the pan with a lid and simmer offal for an hour.
- Salt, pepper and continue cooking for another 10 minutes.
One of the easiest recipes for cooking chicken ventricles allows you to get a tasty and healthy dish. It remains to cook a side dish, and a hearty dinner is ready.
Chicken stomachs in beer in a slow cooker
Composition:
- chicken stomachs - 0.5 kg;
- onions - 150 g;
- flour - 20 g;
- butter - 100 g;
- sugar - 5 g;
- Dijon mustard - 20 ml;
- beer - 0, 25 l;
- water or chicken broth - 0, 25 l;
- salt, pepper - to taste.
Method of preparation:
- Rinse chicken gizzards, dry. If they are large, cut into several pieces.
- Peel and cut onion into thin half-rings.
- Put butter cut into medium-sized slices into the multicooker bowl and run the unit for 15 minutes in the “Frying” mode. If your appliance does not have such a program, select the baking mode - the result will be identical.
- When the butter has melted completely, put onions in it. Wait until he gets a golden hue.
- Add by-products and wait for the program to finish.
- Sprinkle with flour and mix.
- Mix the beer with the broth, dilute the mustard mixed with sugar, salt and pepper with a small amount of this mixture.
- Add mustard to the stomachs, mix.
- Pour the remaining mixture of beer and broth.
- Lower the multicooker lid, activate the “Quenching” mode. Set the timer to 60-90 minutes, depending on the size of the stomachs.
Beer-welded stomachs are tender and juicy, have a savory taste and are combined with almost any side dish. To them you can apply potatoes, buckwheat, pasta, rice.
Chicken stomachs with potatoes in the oven
Composition:
- chicken stomachs - 0, 6 kg;
- potatoes - 0, 6 kg;
- onions - 100 g;
- garlic - 2 cloves;
- tomato sauce - 20 ml;
- sour cream - 60 ml;
- fresh greens (dill, parsley) - 50 g;
- hard cheese - 100 g;
- vegetable oil - as required;
- salt, spices - to taste.
Method of preparation:
- Rinse the stomachs, cover with water and place on the stove. On medium heat bring to a boil, reduce the intensity of the flame and boil for 40-60 minutes, depending on the size of the by-products. 10 minutes before readiness, you can throw bay leaves and a few black and allspice peas into the pan.
- Wash the potatoes and, without peeling, boil until half cooked.
- Cool potatoes and boiled stomachs.
- Peeled potatoes, cut into round slices.
- Cut the stomachs into plates or cubes.
- Crush the garlic with a special press, mix it with sour cream and tomato paste.
- Wash and chop greens with a knife.
- Peel and finely chop the onion.
- Thickly grease the baking dish with vegetable oil, put the potato slices into it.
- Sprinkle potatoes with onions, then chopped greens and spices.
- In the next layer, place the chicken stomachs, salt and season them, spread them with the prepared sauce.
- Preheat the oven. When the temperature in it reaches 180 degrees, put in a form with potatoes and chicken offal.
- Bake for 30 minutes, then remove from the oven and sprinkle with grated cheese.
- Return the mold to the oven for another 10 minutes.
The stomachs baked with sour cream will be soft and tender. Potatoes give the dish satiety. The cheese will cover it with an appetizing crust, making it worthy of a festive table.
Chicken stomachs with vegetables in a cauldron or saucepan
Composition:
- chicken stomachs - 0.5 kg;
- onions - 100 g;
- carrots - 100 g;
- tomato - 150 g;
- Bulgarian pepper - 0, 2 kg;
- dill - 50 g;
- soy sauce - 40 ml;
- sour cream - 40 ml;
- vegetable oil - 60 ml;
- water (for extinguishing) - 0, 2 l;
- Universal seasoning with dried vegetables - to taste.
Method of preparation:
- Fold well-washed chicken gizzards into a saucepan, cover with water and boil until soft. Remove with a slotted spoon and cool. Coarsely chop if desired. If the stomachs themselves are small, they can be left whole.
- Peel the onions and cut them in thin half rings.
- Wash the pepper, cut the stem from it, remove the seeds. Cut the vegetable lengthwise into 4 pieces and chop up with too thin straws.
- Scrape and coarsely rub the carrots.
- Dip the tomato with boiling water and remove the skin from it. Remove with a knife the seal near the stem. Tomato pulp cut into cubes about 1 cm in size.
- Heat an oil in a cauldron or a thick-bottomed saucepan and put onions in it.
- When the onion has a golden hue, add carrots to it and fry the vegetables together for another couple of minutes.
- Add pepper and tomatoes, stew for a minute or two.
- Put the ventricles. Fry them with vegetables for 5 minutes.
- Mix the soy sauce with sour cream, dilute with water and fill in the resulting liquid offal with vegetables.
- Reduce heat and simmer the ventricles with vegetables for 20 minutes.
- Add seasonings and continue to simmer for another 10 minutes, making sure that the liquid from the cauldron does not boil off completely. Add some water if necessary.
Chicken stomachs are obtained according to this recipe not only soft, but also juicy. They can be eaten without a side dish, but it is better to add potatoes or pasta. They will remain tasty, even if cooled, they can be served instead of a cold snack. If the vegetables are not pre-fried, and immediately put out with offal, you get a dietary meal.
Chicken stomachs in sour cream
Composition:
- chicken stomachs - 0.5 kg;
- chicken broth or water - 0, 25 l;
- sour cream - 0, 25 l;
- vegetable oil - 40 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- After washing and drying the chicken ventricles, cut them and fry them in hot oil for 5 minutes. Do not cover the pan at this time, it is better to make the intensity of the flame medium or even strong.
- Reduce heat and fill the ventricles with broth. Simmer them under a lid on low heat for 30 minutes.
- Salt and season offal, pour sour cream. Continue to simmer, uncovered, for another 20-30 minutes. During this time they will be very soft.
This recipe for stewed chicken ventricles can be called a classic recipe, since the housewives have been using it for a long time and many cooks prefer this simple variant.
Chicken stomachs with mushrooms
Composition:
- chicken stomachs - 0, 7 kg;
- fresh champignons - 0, 25 kg;
- onions - 0, 2 kg;
- sour cream - 0.5 l;
- chicken or mushroom broth - 0, 2 l;
- vegetable oil - 40 ml;
- salt, spices - to taste.
Method of preparation:
- Wash chicken by-products and cut them into medium-sized plates.
- Peel and cut the onion into thin half-rings.
- Wash mushrooms, blot with a towel, thinly cut.
- Mix half the sour cream with the broth. If necessary, it can be replaced with boiled water.
- Heat the butter in a deep frying pan and put onion half rings in it, fry them on medium heat for 5 minutes.
- Add chicken navels and fry them for 5 minutes with onions.
- Pour sour cream mixed with broth.
- Cover the skillet with a lid and cook the offal for half an hour.
- Salt, pepper, enter the mushrooms and the remaining sour cream, mix.
- Continue stewing under a lid for 15 minutes.
Chicken stomachs prepared according to the above recipe are especially aromatic. They like not only fans of mushrooms. Such a dish is difficult to treat without due respect. It can even be served at the festive table, and your guests will be satisfied.
Chicken stomachs in spicy sour cream sauce
Composition:
- chicken stomachs - 0.5 kg;
- sour cream - 150 ml;
- pickled cucumbers - 100 g;
- onions - 100 g;
- carrots - 100 g;
- garlic - 1 clove;
- grated horseradish - 20 g;
- grated ginger - 5 g;
- vegetable oil - as needed;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash and clean fresh vegetables.
- Grate the roots of horseradish and ginger, skip garlic through a press.
- Ventricles, washing, boil until ready in salted water. Cool them and cut into cubes.
- Grate the carrots, finely chop the onion.
- Cut the marinated gherkins in small pieces.
- In hot oil, fry the onions with carrots, add the ventricles to them and fry them for 5 minutes.
- Mix sour cream with the rest of the ingredients, pour the chicken offal into the sauce.
- Put out 10 minutes under the lid.
This chicken ventricle dish has an original savory flavor. The recipe is useful to those who like to experiment in the kitchen.
If you know how to cook chicken ventricles so that they become soft and tender, in your family menu there will always be inexpensive, but hearty, tasty and healthy dishes from these by-products.
