Chicken stomachs are a tasty and inexpensive product.
Besides all this, it is still considered useful.
Chicken gizzards can easily be included in a diet for losing weight, since caloric content of this byproduct is low.
Chicken offal is cooked a lot of dishes, but most often they are stewed in various sauces. Juicy chicken ventricles are obtained by stewing them in sour cream.
The difficulty of making these chicken giblets is to make the stomachs soft and tender. But, knowing the principles of cooking, tricks and having on hand interesting recipes, this task will be solved without any problems and after a couple of hours on your table you will find a fragrant and tender main dish from the ventricles.
Chicken ventricles in sour cream - general principles of cooking
• Defrost chicken ventricles at room temperature.
• Flush away any remaining dirt before preparing the ventricles.
• Do not forget to remove fat deposits and film from the ventricles.
• Removes bile leaks from stomachs.
• To make the ventricles soft, boil them or pickle them beforehand.
• Hold the ventricles in cold water for two hours before cooking.
• In order for the stomachs to soften, it is necessary to cook the by-product for at least an hour.
• After cooking, the finished ventricles are fried or stewed.
Chicken ventricles in sour cream with vegetables
Ingredients:
• kilogram of chicken ventricles;
• 45 g butter;
• four Art. l sour cream;
• vegetable oil;
• pepper;
• two carrots;
• one bow;
• salt;
• greenery;
• four p. l mayonnaise.
Preparation:
1. Boil cleaned and thoroughly washed ventricles until soft and allow them to cool and randomly chop.
2. Peel the carrots with a peeler and rub into strips.
3. Remove the husks from the onion and chop it.
4. Fry vegetables in warm vegetable oil until soft.
5. Add to the carrots with onions stomachs. Put it all together for five minutes.
6. Pour sour cream into the pan, add pepper, mayonnaise and salt. Season with butter and stew for another five minutes.
7. After the elapsed time, add the chopped greens, stir and remove the pan from the stove. 8. Serve the stewed sour cream ventricles along with the fried potato slices.
Chicken stomachs in sour cream in a slow cooker
Ingredients:
• 590 g of chicken ventricles;
• salt;
• Spoon of tomato paste;
• pepper;
• bow;
• three spoons of sour cream.
Preparation:
1. Rinse the ventricles, peel off the films and place them on the bottom of the multicooker bowl.
2. Peel and cut an onion at random. Sprinkle the vegetable over the stomachs.
3. Add salt, sour cream, pepper and tomato paste to the bowl.
4. Mix the entire contents of the bowl and send it to the slow cooker. Put the usual mode "Baking" and cook the ventricles within an hour.
5. After the signal, remove the bowl and arrange the prepared dish in a plate.
6. Decorate chicken stomachs with parsley and olives.
Chicken stomachs in sour cream, stewed with potatoes and mushrooms
Ingredients:
• 660 g of chicken stomachs;
• pepper;
• 380 g of potatoes;
• salt;
• 320 g of mushrooms;
• 60 g sour cream;
• Lavrushka;
• egg.
Preparation:
1. Hold the mushrooms in water, then remove the darkened places from them. Cut the ingredient into large pieces.
2. Peel the potatoes with a peeler. Then rinse it and cut into cubes of two centimeters.
3. Rinse the stomachs, remove the bile films, rinse and cut into two parts.
4. Place the chicken ventricles in a saucepan, cover them with water, add bay leaf and cook for two hours.
5. After the allotted time, add mushrooms and salt to the ventricles. Boil for 20 minutes.
6. Then add potatoes to the pan with the mushrooms and ventricles. Boil potatoes until tender.
7. In a bowl, mix the eggs with the sour cream and pour this mixture into the pan. Mix everything and remove the finished dish from the stove.
8. Serve the dish along with tortillas and herbs.
Chicken ventricles with prunes in sour cream, baked in the oven
Ingredients:
• 1.2 kg chicken ventricles;
• 490 g of prunes;
• salt;
• low-fat yogurt;
• pepper;
• two carrots;
• half a glass of sour cream;
• spoon of vegetable oil;
• bow;
• chicken bouillon.
Preparation:
1. Soak prunes for three hours in cold water.
2. Cover the stomachs with water and clean them thoroughly. Then rinse and coarse them. 3. Peel the onions, and cut into rings or half rings.
4. Heat vegetable oil in a frying pan and put onion there. Fry the vegetable until browning, then add salt, ventricles and pepper. All together fry for 15 minutes.
5. Drain the prunes and place half in a baking dish. On top of prunes lay the fried ventricles with onions, then the remaining prunes.
6. The next layer lay out carrots peeled and cut into thin circles.
7. In a bowl, mix yogurt, sour cream and chicken broth. Pour this mixture into the form.
8. Remove the form with the ventricles and prunes in the oven, preheated to 200 degrees. Bake 40 minutes.
9. Serve this dish with a salad of fresh vegetables and a slice of white bread.
Chicken stomachs in original sour cream sauce
Ingredients:
• 530 g chicken ventricles;
• vegetable oil;
• 160 g sour cream;
• one onion;
• pepper;
• two pickled cucumbers;
• salt;
• carrot;
• centimeter of ginger root;
• garlic clove;
• two spoons of horseradish.
Preparation:
1. Purified and washed ventricles put boil in water for 40 minutes. Let them cool and then chop finely.
2. Peel the carrots and onions, and cut into slices.
3. Heat the oil in the pan, put the chopped ginger and squeezed garlic into it. Fry the ingredients a little and remove them from the oil.
4. In the same pan, place the carrots, ventricles, onions and fry them for 10 minutes.
5. Pour sour cream into the pan, add diced cucumbers, pepper, horseradish and salt. Simmer all together for 15 minutes.
6. Serve the ventricles with the sauce. Add chopped dill and garnish to the dish.
Chicken ventricles in sour cream, baked in pots
Ingredients:
• 900 g chicken ventricles;
• four onions;
• salt;
• sour cream jar;
• black pepper.
Preparation:
1. Clean the chicken ventricles from all the excess and rinse them.
2. Peel the bulbs and cut them into slices.
3. Twist in the meat grinder chicken ventricles and onions. Mix the pepper and salt.
4. To the mince from the ventricles, add sour cream, mix and spread the resulting mass in pots.
5. Put the pots in the oven and bake the dish at 200 degrees for one hour. 6. In the pots, if desired, add dried fruits, for example, prunes.
7. Serve the dish hot together with toasted slices of bread and vegetables.
Chicken stomachs in sour cream, stewed in chicken broth
Ingredients:
• 750 g chicken ventricles;
• a glass of sour cream;
• salt;
• two bows;
• allspice;
• Spoon of tomato sauce;
• black pepper;
• two glasses of chicken broth;
• vegetable oil;
• laurel leaf;
• carrot.
Preparation:
1. Clean the chicken stomachs from excess and rinse. Then fill them with water, add salt and boil over medium heat with a leaf of laurel for 50 minutes.
2. Peel the onions, and cut into large half rings.
3. Peel the carrots and grate them.
4. Heat the pan and add the vegetable oil. Fry the carrot and onion in this oil until light transparency.
5. Rinse the finished chicken stomachs again and cut them into three pieces.
6. Add the chopped ventricles in the pan to the vegetables, pour all the broth and simmer under the lid closed for a quarter of an hour.
7. After this time, add sour cream and tomato sauce, continue to simmer.
8. In another 15-20 minutes, the chicken stomachs will be ready. Add peppers and salt there too. Stir and serve.
9. Buckwheat porridge or barley will be combined with this dish.
Chicken ventricles in cream under cheese
Ingredients:
• 1.1 kg chicken stomachs;
• 0.5 liters of kefir;
• pepper;
• 160 g of cheese;
• salt;
• butter;
• spoon hop-suneli;
• green onions;
• onion;
• cilantro;
• carrot.
Preparation:
1. Put the cleaned and washed ventricles into the pan, add water and boil for one hour.
2. Slice the ventricles and place them in a container.
3. Peel the bulb with the carrots. The first cut into half rings or rings, and rub carrots through a grater.
4. Add vegetables to the container to the ventricles. Pour salt, pepper, hops-suneli there and fill it with sour cream along with kefir. Mix everything and leave to marinate for one hour.
5. Take the form for baking, put the chicken ventricles there with the marinade, sprinkle with grated cheese and pour with melted butter.
6. Cook in an oven preheated to 200 degrees for about 25 minutes. 7. Before serving, sprinkle with chopped parsley and add mashed potatoes as a side dish.
8. Cook this dish if desired.
Chicken ventricles in sour cream in Korean
Ingredients:
• 530 g of chicken ventricles;
• three onions;
• ground red pepper;
• spoon of soy sauce;
• five tablespoons of sour cream;
• salt;
• Spoon chopped cilantro;
• three spoons of sunflower oil;
• five cloves of garlic;
• chicken broth cube.
Preparation:
1. At the ventricles, remove the inner film, rinse them under running water and let them stew for 55 minutes.
2. Cut the finished ventricles into strips.
3. Peel and shred the onion. Save it in heated sunflower oil. In the same pan, add the ventricles.
4. Pour the product by broth from the chicken cube and simmer for 10 minutes.
5. Then add soy sauce, finely chopped garlic, and red pepper to the pan and mix. Simmer for five minutes.
6. Sprinkle with minced cilantro before serving.
7. Serve asparagus as a side dish. Ventricles in Korean are also combined with noodles.
Chicken stomachs in sour cream - tricks and useful tips
• When boiling the ventricles in broth, put additives to enhance the taste (bay leaf, greens, peppercorns).
• From fresh ventricles the dish turns out much tastier.
• To chicken stomachs turned out juicy sour cream is better to use fat.
• If desired, add mustard or thyme to the sour cream sauce.
• For a spicy taste, add red pepper or garlic to stewed ventricles.
• Do not digest chicken ventricles, they can get dry.
