Chicken offal has a high nutritional value with a relatively low calorie content. Including them in your daily diet is a good idea. However, not all housewives rush to diversify the menu with these products. In particular, they consider chicken stomachs tough and tasteless, unworthy to appear on their table. In fact, it all depends on the method of cooking offal. So, chicken stomachs in sour cream are almost always tender and juicy, you just need to know and take into account several important points.
Cooking Features
If you know how to cook chicken stomachs correctly, they will become the basis of delicious dishes. Otherwise, you are unlikely to be delighted with them. Advice of experienced chefs will help you to avoid failures when cooking chicken stomachs.
- From fresh or chilled stomachs, the dish will be more succulent. However, frozen offal can be cooked delicious. The main thing is to defrost them properly so that they lose a minimum of moisture. Having thawed the stomachs in the refrigerator or at least at room temperature, you do not run the risk of getting a dry dish. But to accelerate the process, immersing offal in warm water or heating them in the microwave is unacceptable.
- Before cooking, it is necessary to thoroughly rinse the stomachs, always removing the film, fat and, most importantly, bile drips, because the dish will make them bitter. To wash the stomachs better, they can be soaked for an hour in cool water before.
- If you want the ventricles to be soft, but you don't want to constantly control how they are stewed, you can boil them beforehand and only then put them out in cream. The taste of the finished dish is not negatively affected.
- If the ventricles are not previously boiled, they need to be stewed for at least an hour and a half. After boiling for an hour, the quenching time can be reduced to 30-40 minutes.
The above rules are relevant to the preparation of chicken stomachs in any way and do not depend on the recipe. The rest of the technology may vary.
A simple recipe for chicken stomachs stewed in sour cream
Composition:
- chicken stomachs - 1 kg;
- sour cream - 0, 4 l;
- carrots - 0, 3 kg;
- onions - 0, 3 kg;
- vegetable oil - 100 ml;
- fresh parsley - 100 g;
- salt, ground black pepper - to taste.
Method of preparation:
- Rinse chicken gizzards well. If necessary, remove the film and fat, although the shop by-products are usually sold without them. Make sure that there are no traces of bile on the stomachs.
- Peel the onions and cut into half rings, preferably not thick.
- Chop peeled carrots grated with large holes.
- Pour oil into a deep frying pan and heat it.
- Put onions and carrots in butter, fry them for 5 minutes.
- Place the ventricles on the vegetables. Cook everything together for another 5 minutes.
- Salt and pepper the stomachs, pour in water so that it barely covers the stomachs. Wait until the water boils.
- Simmer the stomachs on low heat for 20 minutes at first under the lid, then the same without the lid.
- Pour sour cream, mix. Cover and simmer for another half hour. If necessary, add a little water to the stomachs that are not burnt.
Before serving, sprinkle chicken parsley stewed in sour cream with parsley, chopped with a knife. Serve potatoes or pasta as a side dish.
Chicken stomachs in sour cream in Korean
Composition:
- chicken stomachs - 1 kg;
- onions - 0, 5 kg;
- sour cream - 0, 2 l;
- soy sauce - 50 ml;
- garlic - 10 cloves;
- vegetable oil - 120 ml;
- chicken broth - 0, 25 l;
- salt, red pepper - to taste.
Method of preparation:
- Rinse the ventricles, cover with water and bring to a boil. Boil for an hour, 10 minutes prior to readiness, salting water.
- Remove the ventricles, cool and cut into strips.
- Peel the onion and cut it into thin halves of the rings.
- Heat oil in a cauldron or thick-walled pot and put onions in it. Pass it within 10 minutes.
- Add the ventricles and fry them for 5 minutes with the onions.
- Pour broth and stew on low heat for 20-30 minutes.
- Add crushed garlic and sour cream, soy sauce and pepper. Stir.
- Cover the pan with the lid and continue to simmer for another 10 to 15 minutes.
Chicken stomachs stewed in sour cream according to this recipe will surely appeal to lovers of spicy food.
Chicken stomachs in sour cream with potatoes and mushrooms
Composition:
- chicken stomachs - 0, 7 kg;
- potatoes - 0, 7 kg;
- fresh champignons - 0, 5 kg;
- onions - 0, 2 kg;
- carrots - 0, 2 kg;
- sour cream - 0, 2 l;
- chicken broth - 1 l;
- vegetable oil - how much will leave;
- bay leaf - 2 pcs .;
- salt, spices - to taste.
Method of preparation:
- Thoroughly wash the chicken stomachs and cut them into small pieces.
- Peel the potatoes, cut them into cubes of medium size.
- Heat oil in a pan and place the ventricles in it. Fry them for 10 minutes, stirring.
- Add potatoes to the stomachs and fry them together, continuing to stir periodically for another 10 minutes.
- Transfer the potatoes with the stomachs to the pan in which you are going to stew the dish. Wash and dry the pan.
- Wash, blot mushrooms with a napkin, cut them into thin plates.
- Peel the onions and cut them into thin halves of the rings.
- Chop peeled carrots on a coarse grater.
- In a clean frying pan, heat a new batch of butter, put mushrooms and onions in it. Fry them, stirring, until almost all the liquid evolved from the mushrooms evaporates.
- Add the carrots and fry for 5 minutes with it.
- Transfer the contents of the pan to the pan with the potatoes and stomachs. Stir.
- Add salt, spices, including laurel leaves, and sour cream. Pour in broth or just boiled water. Cover with a lid and set on slow fire.
- Stew your stomachs with potatoes and mushrooms in sour cream and broth for 40 minutes.
When serving, it will be good to sprinkle this dish with chopped greens. The stomachs in it are tender and soft. Mushrooms and potatoes are in perfect harmony with them. The advantage of this dish is also the absence of the need to prepare a side dish.
Chicken stomachs baked in sour cream in pots
Composition:
- chicken stomachs - 1 kg;
- sour cream - 100 ml;
- butter - 40 g;
- onions - 0, 2 kg;
- carrots - 0, 3 kg;
- fresh greens - 100 g;
- salt, spices - to taste;
- cheese (optional) - 50 g.
Method of preparation:
- Thoroughly wash the by-products, cut them into small pieces.
- Grate carrots on a fine grater.
- Chop onions finely chopped.
- Mix onions with carrots.
- In a pan, melt the butter and lightly fry the onions and carrots in it. Spread them in pots. The recipe is designed for cooking 4 servings of the dish, so you will need 4 pots.
- Spread the ventricles into the pots.
- Salt and pepper them to taste.
- Place a large spoonful of sour cream in each pot.
- Pour water into the pots so that it completely covers their contents.
- Put the pots in the oven and turn it on.
- After the temperature in the oven reaches 180 degrees, record an hour.
- After a specified time, sprinkle the contents of the pots with chopped herbs and cheese, if you decide to use it. Cheese must be finely grated before.
- Put the pots in the oven for another 10 minutes.
After the dish is ready, the pots should be allowed to cool for a while, after which they can be served. Garnish to this dish is not accepted.
Chicken ventricles baked in sour cream with prunes
Composition:
- chicken stomachs - 1 kg;
- pitted prunes - 0, 4 kg;
- yogurt - 100 ml;
- sour cream - 150 ml;
- carrots - 0, 3 kg;
- onions - 0, 2 kg;
- vegetable oil - how much will leave;
- sweet pepper - 0, 2 kg;
- salt, spices - to taste;
- chicken broth - 0, 25 l.
Method of preparation:
- Cut the washed-out ventricles into large enough pieces.
- Cut the carrots into thin slices.
- Peel onions, cut into thin half rings.
- Heat the oil in a pan, fry the onions in it for 5 minutes, then add the ventricles and fry them with the onions, stirring constantly, for 15 minutes.
- Thaw the prunes, fill it with water for 15 minutes. Drain, press out the prunes.
- Pepper wash, cut the stem. Take out the seeds. Cut the flesh into thin strips.
- Grease a deep baking dish.
- Place half of the prune on the bottom of the mold. Place the ventricles with onions on it, the pepper on them, then the remaining prunes. Top with carrots.
- Mix salt and spices with yogurt, sour cream and broth. Pour the contents of the baking dish with this sauce.
- Preheat oven to 200 degrees and send the form with the stomachs into it for 40 minutes.
The dish turns out so tasty and appetizing that it is not a shame to serve it even for a festive table.
Chicken stomachs in sour cream are soft and tender. In addition, it is a very healthy dish that is worth including in the diet.
