Chicken stomachs in sour cream in a slow cooker

Chicken stomachs - a dietary and healthy product. However, not all families prepare them often enough. The main reason is that this kind of offal has to be stewed for a very long time until soft. The problem should not worry those who have the opportunity to cook chicken stomachs in sour cream in a slow cooker. Sour cream allows you to make the stomachs tender, and a smart kitchen unit will save the hostess from having to stand at the stove for a long time and make sure that the dish does not burn.

Cooking Features

To put out chicken stomachs in a slow cooker is not difficult. However, if several important points are not taken into account, the result may not meet the expectations. The advice of experienced cooks will help deliciously prepare the ventricles in sour cream in a slow cooker.

In the shops, chicken stomachs are sold already processed, but even they contain traces of bile. When buying the same on the market bile drips can be a lot, besides on the stomachs can remain film, fat. For this reason, before cooking, offal must be washed, and very carefully, removing all that is superfluous. To better wash the stomachs, you can hold them in cool water for an hour.
Whether to slice stomachs or remain intact depends on the recipe. The cooking time will depend on it. If you quench whole chicken stomachs, it will take about one and a half to two hours; it will take about an hour to prepare the chopped stomachs.
Usually, in order for the stomachs to become softer and more quickly extinguished, they are boiled beforehand, however, when cooking in a slow cooker, it is not practical to do this - simply increase the heat treatment time.
If you first fry vegetables and chicken stomachs, and then stew them in sour cream, the dish will turn out more delicious. It would be even better if you fry these ingredients in butter, and not in vegetable oil, although you can use it.
When determining the required number of dishes from chicken gizzards for the whole family, consider that they are strongly boiled down, losing at least 30% in weight and volume. This means that only 700 grams of stew will come out of a kilogram of raw offal.
You can extinguish in sour cream both frozen stomachs, after allowing them to thaw in the refrigerator, and fresh. However, it is better to give preference to a product that has not been subjected to freezing. Gourmets argue that the stomachs that are not frozen and not thawed, are much more juicy.

The stomachs stewed in sour cream are a fairly satisfying dish, but they are usually served with a side dish. They are well combined with all kinds of cereals, including rice and buckwheat, with pasta and potatoes.

A simple recipe for cooking chicken stomachs stewed in sour cream in a slow cooker

Composition:

chicken stomachs - 1 kg;
sour cream - 0.5 l;
water - 0, 5 l;
salt, spices - to taste.

Method of preparation:

Thoroughly rinse chicken gizzards, make sure that no bile marks are left on them.
Dilute sour cream with water.
Put the stomachs in the multicooker bowl, add salt and spices, focusing on your taste.
Fill with diluted sour cream.
Lower the multicooker lid. Activate the unit by selecting the “Extinguishing” program. Set the timer to one and a half hours.
After completion of the main program, leave the stomachs for half an hour in the heating mode.

If desired, before you mix it with water and pour it into the slow cooker, you can add garlic passed through the press. Adding only 2-3 cloves of garlic will give this dish an unusual savory taste. Before serving, decorate the stomachs well with fresh herbs to make them look more appetizing.

Chicken stomachs stewed in sour cream with onions and carrots

Composition:

chicken stomachs - 1 kg;
carrots - 0, 3 kg;
onions - 0, 2 kg;
vegetable oil - 80 ml;
sour cream - 0, 2 l;
water - 0, 25 l;
salt, pepper - to taste.

Method of preparation:

Thoroughly washed chicken stomachs cut into small pieces of arbitrary shape.
Peel the carrots and chop them on a grater using the side with the largest holes.
Remove the husks from the bulbs. Cut onions into thin rings or even quarters of rings if the bulbs are large.
Pour oil into the bottom of the multicooker bowl. Start the appliance in “Frying” mode. In the absence of a program with this name, it is replaced by the program “Baking”.
A couple of minutes after the multicooker starts working, put vegetables in its bowl with butter. Cook them for 10 minutes.
Add chopped stomachs to vegetables. Cook them together with vegetables for 10 minutes using the same program.
Salt and pepper the stomachs.
Dilute sour cream with water or milk, pour multicooker into the bowl.
Lower the multicooker lid. Turn on the device in extinguishing mode. Cook on this program for 40 minutes.
After the program is completed, do not turn off the slow cooker for another 20 minutes, letting it work in the heating mode.

Chicken stomachs in this recipe are very juicy and tender, besides appetizing look. Chicken offal is generally very well combined with carrots and onions.

Chicken stomachs with mushrooms stewed in a slow cooker in sour cream

Composition:

chicken stomachs - 1 kg;
fresh champignons - 0, 8 kg;
sour cream - 0.5 l;
onions - 0, 5 kg;
garlic - 4 cloves;
fresh dill - 100 g;
salt, pepper - to taste;
butter - 80 g.

Method of preparation:

First of all, prepare chicken by-products by washing them well, peeling and cutting them into small pieces.
Wash and dry the champignons. Try not to keep them in water for a long time, so that they do not swell.
Cut the mushrooms into thin slices.
Peel the onion, cut it into small pieces.
Skip garlic through a press, mix it with sour cream, add salt and seasoning.
Finely chop the dill with a knife and put it in sour cream, mix.
Place butter in the bowl of the multicooker, cutting it into thin slices.
Turn on the device by selecting the “Frying” or “Baking” program.
When the butter has melted, put onions in the multicooker bowl. Fry it for 5 minutes.
Add mushrooms to onions. Fry them with onions, without changing the program, 10 minutes.
Put the stomachs, fry everything together for another 10 minutes.
Put sour cream sauce in a slow cooker. Mix well to evenly distribute.
Change the program, this time selecting the extinguishing mode.
Simmer the stomachs with mushrooms for 40 minutes.

Ventricles prepared according to this recipe are combined with almost any side dish. They exude a seductive aroma and look extremely appetizing. Their taste is also unlikely to disappoint anyone.

Chicken ventricles in sour cream with pickled cucumbers

Composition:

chicken stomachs - 1 kg;
pickled cucumbers - 0, 2 kg;
sour cream - 0, 3 l;
onions - 0, 2 kg;
carrots - 0, 3 kg;
ginger root - 10 g;
horseradish root - 10 g;
salt - to taste;
vegetable oil - 60 ml.

Method of preparation:

Chicken ventricles, rinsing, put the crock-pot in the bowl, cover with water so that it covers them completely, and start the machine by selecting the “Soup” program for 40 minutes.
Remove and cool the stomachs, coarsely chop.
Peel the vegetables. Grate carrots, chop onion finely.
Cut the marinated cucumbers into small pieces.
Grate the roots of ginger and horseradish.
Cucumbers and spices put in sour cream, stir.
Heat the oil in the multicooker bowl by running it in frying or baking mode. Fry the ventricles in it with onions and carrots for 15 minutes.
Fill the ventricles with sour cream sauce. Cook them on the Baking program for 30 minutes.

A dish made according to this recipe from chicken gizzards has an unusual savory taste.

Putting chicken stomachs in a sour cream in a slow cooker is a good idea. In this case, even an inexperienced hostess will be able to cook a tasty dish, while not spending a lot of effort. In addition, this delicious lunch will be quite inexpensive.