How to cook chicken stomachs – recipes with photos. Chicken ventricles stewed, boiled or baked

The content of the article

• Cooking chicken stomachs
• Chicken Stomach Dishes
• In a slow cooker
• In the pan
• In sour cream
• With mushrooms
• Cutlets
• Soup
• How to cook chicken stomachs
• Ovens of chicken with potatoes
• Roast
• How to cook chicken stomachs to be soft

Any housewife will need information on how to cook chicken ventricles. This offal is rich in useful components, used in baby food and for weight loss. From it you can make soups, salads, broths. The second dishes from the stomachs are diverse – fried, stewed, baked.

Cooking chicken stomachs

For many housewives, a recipe informing how to cook chicken stomachs is difficult due to lack of knowledge. Processing of offal lasts a long time, because they consist of four layers of muscle and mucous tissue. Cooking them lasts from 40 minutes to an hour and a half, and then is supplemented by stewing with sour cream or frying with onions, carrots and aromatic roots.

It is recommended to cook fresh stomachs, because they are stored for no more than two days. Choosing to cook should be chilled ventricles, which are elastic, slightly moist to the touch, have a pleasant sweetish smell. No need to take slippery flabby stomachs, sour and unpleasant smelling – to make a tasty snack from them will not succeed due to stale.

If the cook bought a frozen offal, it should be defrosted in the refrigerator for 12 hours. Such a slow process will preserve the taste and nutritional properties. Before cooking, it is worth removing the gastric film, smudges of bile on the surface, rinse thoroughly with warm running water. Cook them on medium heat under a lid, adding bay leaf, black pepper peas and salt to the broth. You can use a pot, oven, pan or prepare dishes in a cauldron.

Chicken Stomach Dishes

Finding a suitable recipe for chicken stomachs will not be difficult for an experienced chef, because there are a huge number of them. The offal can be cooked, stewed, baked and fried, used solo or in combination with hearts, liver from the same chicken. Beginners can choose the right recipe or recipe with photos to help you understand the secrets of processing.

It is very tasty and quick to cook noodle soup, stew from giblets, stew them with sour cream or fry in breadcrumbs. You can bake the ventricles with cheese, make salads from fried foods. They go well with cereals and pasta; they bring satiety to vegetable soups and salads. The addition of mushrooms to the offal makes the dish more refined, and sour cream – soft and tender. A versatile product combined with many spices – herbs, allspice, dried dill and coriander.

In a slow cooker

• Cooking time: 1 hour.
• Servings Per Container: 8 Persons.
• Calorie content: 95 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

How to quickly cook chicken navels in a slow cooker will help to figure out the following recipe. Using a slow cooker helps to reduce processing time to a minimum while preserving all the benefits and nutrition. The appetizer is very hearty, soft, tender, soaked with aromas of onions and fresh carrots. You can add your favorite seasonings to the dish if you wish..

Ingredients:

• chicken stomachs – 0.75 kg;
• onions – 100 g;
• carrots – 1 pc.;
• vegetable oil – 20 ml;
• water – a glass.

Cooking method:

1. Rinse the ventricles, put on the bottom of the bowl. Add onion cubes, grated carrots, add water, salt, pepper.
2. Extinguish for 40 minutes.

In the pan

• Cooking time: 1.5 hours.
• Servings Per Container: 7 Persons.
• Calorie dishes: 98 kcal.
• Destination: for dinner
• Cuisine: author.
• Difficulty: medium.

It is very tasty to cook chicken stomachs in a pan in combination with onions, carrots and spices. Braised appetizer exudes a pleasant aroma, has a rich appetizing color and goes well with any side dish. It will be served correctly with mashed potatoes, boiled cereals or pasta in combination with sour cream or garlic sauce. If desired, you can sprinkle the dish with chopped herbs.

Ingredients:

• chicken stomachs – 0.75 kg;
• onion – 50 g;
• carrots – 1 pc.;
• vegetable oil – 20 ml;
• water – 1.5 cups.

Cooking method:

1. Finely chop the onion, fry in oil for 10 minutes until soft and transparent.
2. Cut the ventricles, add to the onion together with grated carrots, pour boiling water.
3. Simmer for one hour over low heat, salt, pepper 10 minutes before the end of cooking.

In sour cream

• Cooking time: 2 hours.
• Servings Per Container: 15 Persons.
• Calorie dishes: 107 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

How to cook chicken navel stewed sour cream, will help to find out the recipe below. This soft tender dish will not leave anyone indifferent due to the combination of the creamy taste of sour cream with carrot and onion frying. A great option for serving meat dishes to baked or boiled potatoes, legumes or cereals on the water.

Ingredients:

• chicken stomachs – 1 kg;
• onion – 2 pcs.;
• carrots – 1 pc.;
• sour cream of 30% fat – a glass;
• tomato paste – 20 ml;
• bay leaf – 1 pc.;
• allspice – 2 peas;
• broth – 400 ml;
• vegetable oil – 10 ml.

Cooking method:

1. Pour navels with water, salt, cook for an hour on low heat.
2. Fry the onion with grated carrots, chopped in half rings, until transparent, add the chopped ventricles, pour in the broth.
3. Simmer for 15 minutes over low heat, add sour cream with tomato paste, spices.
4. After half an hour remove from heat.

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 118 kcal.
• Destination: for dinner.
• Cuisine: author.
• The complexity of the preparation: simple.

Information on how to cook chicken stomachs with onions is given below in an accessible form. Proper manufacture of this by-product will help to clearly follow the instructions. The result is a hearty, aromatic appetizer, which will not cause difficulties even for beginners. Spicy pungency is achieved through the use of garlic cloves, and fried onions add softness.

Ingredients:

• chicken navels – 1 kg;
• onion – 2 pcs.;
• garlic – 3 cloves;
• water is a glass;
• vegetable oil – 20 ml.

Cooking method:

1. Fry navels in oil for 15 minutes, add chopped onion.
2. After 5 minutes, salt, pepper, add the added garlic, pour in water.
3. Simmer with the lid open until the water has completely evaporated.

With mushrooms

• Cooking time: 1.5 hours.
• Servings Per Container: 7 Persons.
• Calorie dishes: 143 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

It will turn out very tasty if you cook stewed chicken ventricles with mushrooms. As an additive, any mushrooms are suitable – ceps, chanterelles, the recipe involves taking the usual mushrooms and cut them into slices. You will get a spectacular appetizer with a pleasant mushroom aroma and increased satiety.

Ingredients:

• chicken navels – 0.7 kg;
• onion – 2 pcs.;
• champignons – 250 g;
• sour cream – a pound;
• vegetable oil – 30 ml.

Cooking method:

1. Cut the navels into pieces, chop the onion, stew the mixture in oil over low heat under the lid for an hour.
2. Salt, pepper, add mushroom plates, simmer another 10 minutes. Pour with sour cream, hold for 10 minutes, let it brew.

Cutlets

• Cooking time: 1 hour.
• Servings Per Container: 10 Persons.
• Calorie dishes: 128 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Tasty and well-fried chicken cutlets are obtained, which are distinguished by a rich aroma and a pleasant texture, come out dense, elastic. At the same time, they smell meaty. Serve them well with buckwheat, boiled rice or pasta in a sauce of tomatoes or cream and sour cream with garlic.

Ingredients:

• chicken stomachs – 1 kg;
• eggs – 2 pcs.;
• onion – 2 pcs.;
• garlic – 4 cloves;
• white bread – 30 g;
• milk – 30 ml;
• vegetable oil – 30 ml.

Cooking method:

1. Pour the bread with milk, squeeze after 5 minutes, mix with eggs, salt and pepper.
2. Combine with grinded ventricles, onions, garlic in a blender.
3. Form cutlets from minced meat, fry on both sides until golden brown..

Soup

• Cooking time: 1 hour.
• Servings Per Container: 10 Persons.
• Calorie dishes: 29 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Low-calorie and dietary soup is obtained from chicken stomachs, which will teach you to cook a recipe with a photo. It also uses liver and hearts, which gives the finished soup a rich meat aroma and taste. Serve it well with sour cream, crunchy croutons of white bread, grated with garlic. A pleasant hot broth will appeal even to children.

Ingredients:

• water – 2500 ml;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 0.2 kg;
• vegetable oil – 10 ml;
• vermicelli – 50 g;
• dried herbs – 2 g;
• garlic – 2 cloves;
• bay leaf – 1 pc.;
• navels of chicken – 100 g;
• hearts – 100 g;
• chicken liver – 100 g.

Cooking method:

1. Offal pour water, cook until half cooked – about 20 minutes.
2. Pour potato cubes, fried onion and carrot mixture, crushed garlic.
3. Salt, pepper, cook for 10 minutes over low heat.
4. Pour vermicelli, bay leaf, herbs, cook another 5 minutes.

How to cook chicken stomachs

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 114 kcal.
• Purpose: for a snack.
• Cuisine: author.
• Difficulty: medium.

For the next recipe, you need to cook chicken stomachs, in the end, turn them into a bright and fragrant salad, perfect for serving even on the festive table. It will turn out to be satisfying, colorful due to the addition of carrots, canned red beans and spices. It is better to season it with olive oil, but you can always take the usual mayonnaise or sour cream.

Ingredients:

• onion – 1 pc.;
• carrots – 1 pc.;
• red canned beans – 80 g;
• olive oil – 80 ml;
• ventricles – a pound.

Cooking method:

1. Boil the ventricles for 1.5 hours in salt water, cool directly in the broth, cut into strips.
2. Grate the carrots for cooking salads in Korean, chop the onion with thin half rings. Fry in half the oil, mix with boiled meat components.
3. Add beans, salt, pepper, season with oil.

Ovens of chicken with potatoes

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie dishes: 145 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

The following recipe with a photo will inform the chef how to cook chicken stomachs with potatoes to get a hearty hot dinner. A side dish and main course are being prepared at the same time, so the housewives will save time. The baked appetizer has a rich taste and aroma, increased nutritional value and will retain a feeling of satiety for a long time.

Ingredients:

• chicken navels – 0.6 kg;
• potatoes – 5 pcs.;
• onion – 1 pc.;
• cream 20% fat – a glass;
• garlic – 2 cloves.

Cooking method:

1. Cut the navels into slices, potato cubes, onion in half rings, crush the garlic.
2. Fold the products in a baking sleeve, salt, pepper, pour cream.
3. Cook for 45 minutes at 180 degrees.

Roast

• Cooking time: 2 hours.
• Servings Per Container: 8 Persons.
• Calorie dishes: 164 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

An excellent option for a hot dinner is the chicken ventricular roast, for which potatoes, carrots and champignons will join together. The result is an excellent, rich snack that delights all family members with a pleasant aroma and enhanced nutritional value. Such food may well be the option of treating guests who will appreciate it at the festive table..

Ingredients:

• chicken stomachs – 1 kg;
• potatoes – 1 kg;
• champignons – 0.9 kg;
• onion – 1 pc.;
• carrots – 2 pcs.;
• bay leaf – 2 pcs.;
• allspice – 3 peas;
• cream – a glass;
• water – half a liter;
• greens – a bunch.

Cooking method:

1. Cut the ventricles into 3 parts, fry over high heat until the liquid evaporates, add potato cubes, simmer for 10 minutes.
2. Add mushroom plates, onion half rings, grated carrots, stew for 5 minutes.
3. Arrange in pots, sprinkled with spices and bay cream.
4. Cover, cook an hour at 180 degrees and another 40 minutes at 150 degrees.

How to cook chicken stomachs to be soft

The main problem for all cooks is how to make chicken stomachs soft. It is answered by professionals who advise the following:

1. Tender and nutritious meat is easy to obtain with long cooking – cook for at least an hour, stew or fry in a saucepan of cream, cream or mayonnaise.
2. So that after cooking, the navels remain soft, they are cleaned, washed thoroughly and poured with cool water for 2-3 hours. After that, it will need to be drained, filled with a new portion of water to a height of just over 5 cm above the meat surface and boiled for an hour with the addition of roots and spices.
3. The stiffness of the offal gives the inner film. If shopping stomachs are bought, then it is not there, but the farmer’s option will have to be cleaned by yourself. To do this, each ventricle must be filled with cold water, make an incision with a sharp knife, shake out the contents, rinse with boiling water and remove the film. It remains only to boil, stew in beer or fry prepared offal in a batter in a pan.