Uric ventricles are an amazing product that tastes very similar to beef.
At the same time, the cost is lower than that of meat at least twice.
From this by-product, you can cook a lot of light and laid-back meals if you use the slow cooker.
Chicken ventricles in a multicooker - general principles of cooking
Preliminary preparation of the ventricles is thorough washing and cleansing. If the byproduct is closed, then it is required to cut it and remove the inner contents. Next, remove the yellow skin. It needs to be picked up with a knife and carefully removed. Scrape off the remaining pieces. Gastric lavage is a very important moment and it should be done carefully, since there are gastroliths (stones, sand) on the inner walls. Next, the product is cut into slices or cooked entirely according to the recipe.
With what the stomachs are prepared:
• pasta;
• cereals;
• vegetables;
• mushrooms.
For filling use sour cream, mayonnaise, various ready-made sauces, tomato paste, broths or just water. Almost all spices are combined with the ventricles. You can take mixed seasonings for meat or poultry, add adjika, mustard, various greens, bay leaf.
Cooking time depends on the selected dish and program. Fry the ventricles on the program “baking” or “frying”. Quenching and boiling are carried out in the appropriate modes. If the dish is prepared with cereals, for example, rice, then use the “pilaf” program after pre-frying the ingredients.
Chicken ventricles in a multicooker with sour cream
The recipe for stewed chicken ventricles in a slow cooker, which are prepared with sour cream. The dish can be used in addition to various side dishes.
Ingredients
• 1 kg of ventricles;
• 3 spoons of butter;
• 1 carrot;
• 180 grams of sour cream;
• onion; • spices.
Cooking
1. Flush the ventricles. If they are poorly cleaned and there is a yellowish skin, then we must remove it. Cut the ventricles into pieces.
2. We shift the product to the slow cooker together with three spoons of oil.
3. Turn on the fire for 1.5 hours.
4. Shred finely vegetables, open the stomachs and add onions with carrots. Fry for about fifteen minutes.
5. Add salt to sour cream, throw a little pepper. Any mixture of seasonings for poultry or meat will do.
6. Put sour cream to the ventricles and warm up for about ten minutes.
7. If the ventricles go to a dry side dish, for example, to buckwheat, then you can pour a little broth or just dilute the sour cream with water, milk.
Chicken ventricles in a multicooker with potatoes
A wonderful second dish of chicken ventricles in a slow cooker. If you add more liquid, you get liquid stew, which is suitable for lunch.
Ingredients
• 500 grams of stomachs;
• 700 grams of potatoes;
• 2 onions;
• 1 carrot;
• 1-2 tomatoes (optional);
• 3 glasses of water;
• greens, spices;
• 40 ml of oil.
Cooking
1. The washed and prepared ventricles are cut into three parts. We launch the multicooker into the container, pour in the oil and fry in the baking mode for about ten minutes.
2. Onions, along with carrots, chop straws, send to the ventricles. Fry it.
3. Optionally, a couple of grated or sliced tomatoes can be added to the roasted vegetables.
4. Peel the potatoes. You can cut the tubers in any shape and size, but better not fine. Since the dish will be prepared long enough.
5. Add the potatoes to the slow cooker, stir, throw various seasonings, salt.
6. Fill the water. You can take any broth.
7. Close and set fire for two hours.
8. Open, add chopped greens, close again and give the ventricles with vegetables a little brew.
Chicken ventricles in a multicooker with mushrooms and sour cream
Another variation of meat dishes for different side dishes. Especially cool it is combined with buckwheat, wheat, barley porridge. But you can also serve pasta or potatoes. If there is no champignon. Then we take other mushrooms, the gifts of the forest is desirable to boil before cooking.
Ingredients
• 2 onions;
• 500 grams of stomachs;
• 400 grams of champignons;
• 250 grams of sour cream;
• 2 cloves of garlic;
• 1 tsp. dried dill;
• salt;
• oil any.
Cooking
1. Heat the butter, throw the chopped stomachs and fry on the baking program for about ten minutes.
2. Add chopped onion, fry for another five minutes.
3. We cut champignons into cubes, put them in a slow cooker, start to fry, but as soon as the juice appears, close the lid. Cooking forty minutes.
4. Mix sour cream and spices, squeeze some garlic into the pot.
5. Pour cream sauce to the stomachs, stir and set on the fire program for 40 minutes.
6. Open, sprinkle with dry dill, stir.
7. Close, let the stomachs brew before serving fifteen minutes.
Stewed chicken ventricles in a crock-pot with eggplants
A truly summer version of stewed chicken stomachs in a slow cooker with tomatoes and eggplants. The dish is light, while nourishing and very fragrant. Get two standard portions. If you need more, then simply increase the number of products.
Ingredients
• 0.3 kg of stomach;
• 0.3 kg eggplant;
• 1 onion;
• one pepper;
• one tomato;
• oil, spices.
Cooking
1. Put the sliced ventricles into the slow cooker, pour in a couple of tablespoons of oil and some water. Close, simmer for 40 minutes.
2. Cut eggplants into cubes. Fill with salt water, let them soak.
3. Add chopped onion to the stomachs. Fry for about five minutes.
4. We throw chopped peppers and eggplants, pressed from the liquid.
5. We release the tomato from the skin, cut it into cubes and throw it into the container with the rest of the ingredients. 6. All mix, salt, close.
7. Again, we put the extinguishing mode, the second time is enough 30 minutes.
8. In the finished dish of the stomach throw the chopped herbs, bay leaf.
Chicken ventricles in a multicooker with buckwheat
A simple dish of buckwheat groats with chicken ventricles. The number of products is indicated in multistacks. We measure the water strictly according to the recipe, so that the porridge is crumbly and boiled. You can add any spices.
Ingredients
• 2 cups buckwheat;
• 30 ml of oil;
• 500 grams of stomachs;
• 1 carrot;
• 3 glasses of water;
• onion;
• seasonings, herbs, salt.
Cooking
1. Clean, rinse the chicken ventricles and cut into strips. It is possible and larger, but then they will prepare longer.
2. Put in a slow cooker, fry with butter for twenty minutes.
3. Cut vegetables into straws, throw them in the ventricles.
4. All fry in a given mode for another five minutes.
5. We wash the buckwheat, sort it out, send it to the other ingredients.
6. Put the salt in the prescription water. You can add any seasoning. Mix and pour into the main dish.
7. Close, set to buckwheat mode, cook before the signal.
8. Open, throw bay leaf, greens, cover again and give just a little stand.
Chicken ventricles in a slow cooker with cabbage
The recipe is simple and cheap dishes that are cooked with white cabbage. Its advantage is low calorie. Such a cabbage with the ventricles is perfect for diet food.
Ingredients
• 1 kg of stomachs;
• 0.8 kg of cabbage;
• 0.15 kg of onions;
• 0.1 kg carrot;
• 2 spoons of butter;
• one spoon of tomato;
• seasonings.
Cooking
1. We wash the stomachs. Dry and cut into arbitrary pieces. You can chop the straw so that the product harmonizes with the cabbage.
2. Clean the carrot, three large. Onion, too, cut into strips, can be half rings. 3. Pour into the bowl a couple of spoons of oil, spread the stomachs.
4. Turn on the “Baking” mode, fry offal for 12 minutes.
5. Add onions.
6. After three minutes, throw the carrot. A little later, put the tomato. You can grate a medium tomato.
7. In total, it will take a little more than 20 minutes to grill the food, during which time you should chop the cabbage. We shift to the other ingredients.
8. Add a glass of water, spices, salt.
9. Close, put on the extinguishing program for 1 hour and 30 minutes.
Chicken ventricles in a slow cooker with rice
For the preparation of this dish, it is desirable to use coarse rice, the dish with small groats will fail. The calculation of the products goes in glasses for the multicooker.
Ingredients
• 2 glasses of rice;
• 600 grams of stomachs;
• 4 glasses of water;
• 4 spoons of butter;
• 1 onion;
• seasonings, laurel leaf, garlic clove.
Cooking
1. Cut the stomachs in half, pre-wash well and remove all unnecessary. Sent to the slow cooker.
2. Fill 5-6 spoons of water, set the program “quenching” for exactly an hour.
3. Open, throw the chopped onion and butter, fry for about ten minutes. If desired, add grated carrot.
4. Rice should be well rinsed until the water is completely transparent. We spread in capacity to the stomachs and onions.
5. Fill prescription water.
6. We throw salt, seasonings.
7. Close, install plov programs and bring to full readiness.
8. After the signal we throw bay leaf, hot garlic, on hot rice. Let it brew for half an hour so that the dish is saturated with aroma.
Chicken ventricles in a multicooker with soy sauce
For this dish the stomach must be boiled beforehand. This can also be done in a multicooker on the appropriate program; the process will take an hour. Next, the preparation will take no more than 15 minutes.
Ingredients
• 1 kg of stomachs;
• 2 onions;
• butter;
• 40 ml soy sauce;
• pepper.
Cooking 1. Boil the stomachs. Cool, then cut into small pieces.
2. Peel the onion, shred in half rings.
3. In the capacity of the multicooker pour vegetable oil, enough three spoons. Add onions and turn on frying mode.
4. As soon as the onion begins to redden, we add to it the stomachs.
5. After a couple of minutes, pour in soy sauce. It is very important to look behind the ventricles, as at this stage they can burn.
6. Pepper dish and continue to fry until onion brown.
7. Greens, other seasoning throws optional.
Chicken ventricles in a slow cooker - tips and tricks
• Chicken stomachs get more delicious if you cook them in butter or ghee. You can take a mixture with vegetable fats.
• When cooked for a long time, the chicken stomachs become soft, but even here it is important not to overdo it. If you cook a by-product for a long time, it can become tasteless and dry.
• How many ventricles to cook? After heat treatment, the product loses an average of about 30% of the mass. That is, from a kilogram about 700 grams.
• After freezing, the ventricles become stiffer and drier. It is better to cook dishes from fresh offal, it will turn out much tastier.
• If, when cooking offal, add peas in a broth, bay leaf or vegetables, the dish will be much more aromatic and tasty.
• The stomachs themselves do not contain fat and are considered a low-calorie product. You can cook different dietetic dishes with low-fat sauces, vegetables and cereals.
