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Chicken hearts and stomachs are not a daily dish, we can say that this dish is not for everybody's taste. But if you cook the offal well, you get a very tasty first, second course or salad. They can be cooked both together and separately, there are many recipes for cooking. There are more traditional ones, there are original ones. But every good housewife should know what can be made from chicken hearts and stomachs.

First meal

It should be noted that by-products are good for the body, they contain a sufficient amount of protein. They are also suitable for nutrition during a diet, with the help of which they want to lose a few pounds. They are also welcomed in the diet of people whose menu should be balanced, and for those who suffer from any chronic diseases. Many people cannot imagine their dinner without soup, and rightly so. What could be tastier and healthier than hot flavored soup! Here are some simple recipes.

You can make a delicious soup with chicken offal and mushrooms, and, if you wish, you can add different dressings to taste and other ingredients. Any kind of mushroom will work for this dish, but mushrooms are usually used as they cook very quickly and are safe. Mushrooms can be cooked only if there is one hundred percent confidence that they are suitable for food. A step-by-step recipe looks like this. First, stomachs and hearts are boiled, you can pre-cut them into smaller pieces.

If you want the meat to remain more elastic, you need to cook it for 30-40 minutes; if you want to get a softer meat, you need to cook it for at least an hour. While the by-products are boiling, mushrooms, onions and carrots are fried in a pan. After an hour of cooking by-products, mushrooms are added to them, followed by diced potatoes.

At the end, parsley, dill and green onions are added to the soup, and half an egg and a spoonful of mayonnaise or sour cream are placed on a plate.

Some, to make the soup thicker and more satisfying, boil it with barley. But then it needs to be put into the soup along with offal, it is cooked for a long time. The main thing is not to put too much of it, two or three tablespoons of cereal is enough. Another option is to replace the barley with rice or semolina.

Delicious soup is made from stomachs and hearts with buckwheat. He prepares simply. The offal is boiled for about an hour, then buckwheat is added to the pan. Meanwhile, onions and carrots are fried in a frying pan in vegetable oil. Chopped potatoes are added to the soup, followed by fried vegetables. Finally, add herbs and spices.

Pickle is also prepared with offal. The algorithm of actions is as follows. Hearts and stomachs are placed in boiling water, and after ten minutes pearl barley is added. Finely chopped pickles and tomatoes are added to carrots and onions fried in a pan. They stew all this for about ten minutes, and then put it in a saucepan, add potatoes there. The final step will be the addition of herbs and spices.

Second courses

Chicken offal is combined with many products, so hot dishes can be very varied, using various combinations. It all depends on what the fantasy tells. It's always fun to experiment.

One of the most popular recipes is ventricles and hearts stewed in sour cream. The preparation of the dish begins with the fact that you need to fry the offal so that they are slightly browned, after that they need to be poured with water and stewed until they become soft. While the by-products are being cooked, onions and carrots are fried in another container. Onions can be cut into rings, and carrots can be grated on a coarse grater. When the onion turns golden brown, add three tablespoons of sour cream to the vegetables and stew for five minutes. Then the resulting composition is laid out in a saucepan with offal, mixed well and stewed for another five minutes. Completing the preparation of the dish is sprinkled with herbs, spices are added to taste. Buckwheat porridge, boiled potatoes, pasta, and stewed vegetables can be a side dish for such a dish.

Hearts and ventricles stewed in sour cream go very well with any side dish. Cooking them is absolutely not difficult, the only drawback is the time that will have to be spent. In total, it will take at least an hour to stew, but the offal will be soft and juicy.

It is possible to cook offal with vegetables in a shorter time. To do this, you need to cut them in the form of straws, put them in a pan and fry well, then add onions, carrots, bell peppers, fry, stirring, then cut the tomatoes and also add to the total mixture, add a little soy sauce, simmer for about fifteen minutes, decorate with herbs. So a delicious dish is ready, which is also suitable for any side dish. You can change the dish a little by adding mushrooms to it, they are fried along with offal.

Shish kebabs can be made from offal. To do this, in a container, mix onions, garlic, kefir, salt, sugar, spices, for example, cardamom, turmeric, coriander. We spread the washed ventricles and hearts in this mixture. We leave to marinate for an hour. Then we string the ready-made pickled pieces onto the skewer. Between them, you can string onions, slices of tomatoes, eggplants, broccoli inflorescences. We place the skewer on the grill, where the coals are smoldering and periodically turn it over. The result is an unusually tasty and healthy dish.

On a weekend, when there is no rush and there is an opportunity to spend a couple of hours in the kitchen, there is a chance to please the family with a delicious dish - offal in pots. Prepared stomachs and hearts are cut into small pieces, fried in oil in a pan with the addition of spices and salt. The potatoes are cut into cubes or strips and placed in pots, filling the space of the container by about half. Then the remaining space is filled with fried ventricles and hearts, leaving some more room for vegetables. They are prepared like this. Onions, carrots and bell peppers are fried in a frying pan, spicy tomato sauce is added.

Vegetables are fried, and after adding the sauce, they are stewed for literally three minutes. Then spread in pots on top. Add boiling water and send the pots to the oven for forty minutes, setting the temperature to about 200 degrees. It is quite possible to treat guests with such a dish.

Salads and snacks

The choice is also rich in this type of food. It all depends on the availability of time and what products are currently in the refrigerator.

Of course, Korean salad breaks all records in popularity. And it's very simple to prepare it. The first step is to boil the stomachs for an hour. Then cut into strips. At this time, onions are pickled, placing them in vinegar with the addition of salt, pepper and sugar. Carrots are cut into long strips or grated on a special grater for spicy salads. All ingredients are mixed, vegetable oil, soy sauce are added, if necessary, additional spices. A wonderful appetizer is ready!

For those who are not very fond of spicy snacks, you can prepare a different, but no less delicious salad. To do this, chicken hearts, pre-cut into pieces, are fried in a pan. Add champignons, onions, fry everything well, then allow to cool. Transfer to another container, having previously got rid of excess oil. Add finely chopped pickled cucumbers, grate the cheese on a coarse grater, mix everything thoroughly and season with mayonnaise or sour cream. Hearty and delicious lard is ready, it is suitable both for an ordinary family dinner and for a festive table.

This salad requires a lot of preparation. For him, you will need to soak the beans in advance, preferably at night. Then it will cook faster. Beans are boiled in a separate container - stomachs and hearts. All this is mixed, fried mushrooms, finely chopped pickled cucumbers are added to them. Crackers are prepared separately. The bread is cut into cubes, sprinkled with salt and spices and fried in oil in a skillet. You can dry crackers in the oven and in the microwave. But the most delicious will be those that were cooked in a pan. There you still need to squeeze out a couple of garlic cloves. The salad is seasoned with mayonnaise and decorated with herbs. At the end, they are laid out on plates and fragrant crackers are added to each.

For information on how to cook chicken heart chops, see the next video.

Chicken hearts are becoming an increasingly popular product that is often found in the home diet, and many restaurant menus boast dishes with their participation. This popularity is due to the delicate taste of this delicacy, excellent compatibility with many other ingredients, and also surprisingly low cost. At the same time, salads, soups, and main dishes are prepared from chicken hearts.

Despite the fact that chicken hearts are an offal, they also contain useful substances and trace elements. In this case, the product is considered dietary, so you can cook it even every day, even with a strictly limited diet.

Most often, chicken hearts are stewed in sour cream. Such a dish takes a minimum of time, but it is great for a family dinner. At the same time, the hearts in such a sauce become very soft and literally melt in your mouth. For cooking, use pots, pans or a multicooker bowl. In any case, the dish turns out to be amazingly tasty and aromatic.

You can stew chicken hearts in sour cream with the addition of various ingredients. These can be side dishes or some kind of meat. So, for example, hearts are often prepared along with chicken ventricles. The most popular side dishes are potatoes, buckwheat and rice. They perfectly complement the taste of chicken hearts in sour cream, regardless of the recipe chosen. Mushrooms (mainly champignons), fresh herbs and vegetables are also added to the hearts.

Various spices and garlic are put in sour cream, flour is also used to thicken the sauce. If, on the contrary, you want more gravy, then add meat broth to the pan.

All the ingredients for this dish have a very delicate texture, which is also emphasized by the sour cream sauce. Hearts with mushrooms will turn out to be very fragrant with this composition of products, but you can also add your favorite seasonings to them. Such a delicacy is prepared very quickly, so it is perfect for a home diet. It is best to use rice as a side dish - it will accentuate the taste of the dish and quickly become saturated with a delicious juicy gravy.

Ingredients:

• 600 g of chicken hearts;
• 300 g champignons;
• 200 g sour cream;
• 2 onions;
• 1 bunch of dill;
• 1 tsp curry;
• 6 tbsp. l. vegetable oil;
• Salt pepper.

Cooking method:

1. Rinse chicken hearts, pat dry with paper towel and cut each in half.
2. Wash the mushrooms and cut into slices, chop the onion.
3. Preheat a skillet and pour half of the vegetable oil over it.
4. Fry the hearts over high heat for 10 minutes, then add salt, pepper and curry to them.
5. In the second frying pan, also heat the oil, put the mushrooms and onions on it.
6. Fry the mushrooms for 10 minutes, transfer them to the hearts.
7. Add sour cream to the same pan and mix everything well.
8. Simmer hearts with mushrooms for 7-10 minutes on low heat under a closed lid.
9. Finely chop the dill and sprinkle it on the finished dish.

Interesting from the net

All the charm of a multicooker is that it allows you to "simmer" a dish, that is, to cook it at a low temperature, which comes immediately from the bottom and from the sides of the saucepan. So all the ingredients are perfectly baked, become incredibly tender, exchange tastes and aromas with each other. This recipe can be taken as a basis for more by adding vegetables, herbs or mushrooms to the composition. In any case, all household members will remain well fed, and the culinary specialist will listen to the most flattering reviews about the prepared dish.

Ingredients:

• 500 g of chicken hearts;
• 700 g potatoes;
• 200 g sour cream;
• 1 onion;
• 30 ml of vegetable oil;
• Salt pepper.

Cooking method:

1. Cut onions into half rings, pour vegetable oil into a multicooker saucepan.
2. Switch on the "Bake" or "Fry" mode and bring the onion until golden brown (this will take about 10 minutes).
3. Add washed hearts (whole) to the onion and fry them until golden brown.
4. Season the dish with salt and pepper to taste.
5. Switch on the "Quenching" mode and continue cooking for 40 minutes with the lid closed.
6. Peel the potatoes and cut them into cubes about the same size as the chicken hearts.
7. Add potatoes to chicken hearts, stir, continue to simmer for another 40 minutes.
8. Put sour cream in a slow cooker, add a little more salt and pepper (if necessary).
9. Mix all the ingredients again and simmer the hearts with potatoes and sour cream for 10 minutes.
10. Wait for the multicooker signal and serve the finished delicacy to the table.

Both hearts and ventricles cost a mere penny, but they turn out to be amazingly tasty with the right ingredients. As a broth, you can use the water in which the hearts and stomachs were boiled. The finished dish is best served with a fresh vegetable salad, but a more filling side dish can be made if necessary. It is recommended to add offal to this dish as a whole, without cutting them into smaller pieces. This will make the taste more intense.

Ingredients:

• 500 g of chicken hearts;
• 500 g chicken ventricles;
• 500 ml of meat broth;
• 1 carrot;
• 2 onions;
• 250 g sour cream;
• 30 ml of vegetable oil;
• Greenery;
• Salt pepper.

Cooking method:

1. Rinse the ventricles and hearts, put them in different saucepans and add to each water.
2. Salt the contents of each saucepan and boil until tender over low heat.
3. Cut the onion into half rings and grate the carrots, heat the pan with vegetable oil.
4. Fry onions with carrots until golden brown, then put hearts and ventricles on them.
5. Fry everything together for another 15 minutes, stirring occasionally.
6. Pour meat broth into a pan with offal and vegetables, cover the pan with a lid, simmer for 10 minutes.
7. When the hearts and stomachs are stewed, add sour cream to them, add spices to taste.
8. Mix the entire contents of the pan well and continue cooking for another 15 minutes.
9. Chop the greens, add them to the finished dish and mix.

Now you know how to cook chicken hearts stewed in sour cream according to a recipe with a photo. Bon Appetit!

Chicken hearts in sour cream is a dish that will become a real salvation for the family budget, and households will be delighted with it! Just a few minutes are enough for all the ingredients to turn into a complete and delicious delicacy. Novice cooks can learn how to cook chicken hearts in sour cream from the following recommendations from more experienced colleagues:

• You can add any seasonings that are usually combined with chicken meat to chicken hearts in sour cream;
• If you want the dish to be not only tasty, but also acquire a rich yellow hue, add a little turmeric to it;
• You can add teriyaki sauce or soy sauce along with sour cream to stew the hearts. This will make the dish more savory;
• Fresh chicken hearts are dark red in color. Moreover, they are dense, smooth and shiny. You should pay attention to all the listed features in order to choose a quality product;
• If you bought frozen hearts, then before preparing any dish, try to get them out of the freezer in advance and defrost them at room temperature. If you use the microwave, the hearts become stiffer and lose some of their health benefits.

Stewed chicken hearts and stomachs recipe with step by step cooking.

• Type of dish: Hot meals
• Complexity of the recipe: A simple recipe
• National cuisine: Russian kitchen
• Occasion: For lunch

• Prep time: 12 minutes
• Cooking time: 2 h
• Servings: 6 servings
• Calorie count: 66 kcal

Stewed chicken hearts and stomachs will please your whole family. They are high in protein, so they are especially beneficial for the growing body. A great option for a family dinner!
If you are wondering how to cook stewed chicken hearts and stomachs, then just read this recipe. From it you will learn how to make a simple offal dish that your whole family will surely enjoy.
Servings: 6

Ingredients for 6 servings

• Chicken stomachs - 400 Grams
• Chicken hearts - 400 Grams
• Tomato paste - 2 Tbsp. spoons
• Carrots - 1 Piece
• Onion - 1 Piece
• Salt, sugar - To taste

Step cooking recipe

1. Rinse the hearts and ventricles under cool running water and dry. Peel off the films. You can use both chicken and turkey by-products. Ducklings are also good.
2. Put a frying pan on the stove, heat it over high heat. Pour unscented vegetable oil into it and put in a skillet. Fry the offal for ten minutes, uncovered.
3. Now fill the hearts and ventricles with two glasses of clean drinking water, bring it to a boil, reduce heat to low. Cover and simmer the offal until the water evaporates.
4. While the offal is stewing, take the onion, peel it off. Chop the vegetable into cubes. Peel and wash the carrots, then grate. Heat vegetable oil in a frying pan, sauté prepared vegetables on it until golden brown.
5. Then add tomato paste to the sautéed vegetables. To make the ingredients easier to mix, you can pre-dilute the tomato paste with a little water. Pour it into a skillet, simmer for three minutes.
6. Transfer the tomato with vegetables to the hearts and ventricles. Add sugar, salt, and any other favorite spices. Simmer for another ten minutes under a closed lid - and you can serve!

Enlarge chicken stomachs - 500g; sour cream - 200 ml; chicken broth - 250 ml; salt, ground black pepper - to taste; vegetable oil for frying Chicken stomachs, rinse, remove yellow films and rinse again. Cut each ventricle into 2-3 parts. Heat vegetable oil in a deep frying pan, throw in the ventricles and quickly fry until a crust appears. Then season with salt, pepper and broth. Bring broth to a boil, reduce heat, cover

chicken stomachs - 500g; sour cream - 200 ml; chicken broth - 250 ml; salt, ground black pepper - to taste; vegetable oil for frying Chicken stomachs, rinse, remove yellow films and rinse again. Cut each ventricle into 2-3 parts. Heat vegetable oil in a deep frying pan, throw in the ventricles and quickly fry until a crust appears. Then season with salt, pepper and broth. Bring broth to a boil, reduce heat, cover and

Enlarge chicken stomachs (peeled) - 600g; tomatoes - 2-3 pcs.; curry (mixture) - about 1/2 tsp; ketchup - about 100 ml; salt to taste; garlic - 1 clove; vegetable oil for frying Chicken stomachs, rinse, remove yellow films and rinse again. Boil water, salt, add bay leaf. Once the water boils, add the chicken ventricles. Bring water to a boil, reduce heat and cook until tender, about 2

chicken stomachs (peeled) - 600g; tomatoes - 2-3 pcs.; curry (mixture) - about 1/2 tsp; ketchup - about 100 ml; salt to taste; garlic - 1 clove; vegetable oil for frying Chicken stomachs, rinse, remove yellow films and rinse again. Boil water, salt, add bay leaf. Once the water boils, add the chicken ventricles. Bring water to a boil, reduce heat and cook until tender, about 2 hours. Drain

Enlarge chicken ventricles - 400g; pork (with layers of fat) - 200g; onions - 1 pc.; potatoes - 700g; salt, hops-suneli - to taste; vegetable oil to taste. Chicken and pork stomachs with layers of fat in a ratio of 2/1 total 600g. turned into minced meat and fried with onions - 1 onion. The potatoes were 700 grams. And this is how it looks after the Berner grater, width 1.5 mm and length

chicken ventricles - 400g; pork (with layers of fat) - 200g; onions - 1 pc.; potatoes - 700g; salt, hops-suneli - to taste; vegetable oil to taste. Chicken and pork stomachs with layers of fat in a ratio of 2/1 total 600g. turned into minced meat and fried with onions - 1 onion. The potatoes were 700 grams. And this is how it looks after the Berner grater, width 1.5 mm and length 4-5 cm.

Enlarge chicken ventricles (peeled) - 500g; cabbage - 2 kg; onions - 2 pcs.; salad pepper - 1 pc.; vegetable oil - 4 tbsp. l .; garlic - 3 cloves; salt - 2 tsp; saffron - 3 tsp I had guests, they came up with a name for her - "Opupennaya kale". Because with chicken navels and because it is unrealistically tasty. You will need one heavy-bottomed saucepan, or a saucepan or

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Chicken Gizzards and Hearts. Therefore, many people, especially our beloved women, sooner or later ask themselves the question:. A simple recipe was written especially for you, which briefly and clearly explains how to cook Chicken Ventricles and Hearts at home. Here, all the recipes are painted in simple understandable words, so even the most inept chef can easily cook Chicken ventricles and hearts... For this, special recipes have been created with detailed photographs and step-by-step descriptions of the cooking steps. Following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material, still do not understand, how to cook Chicken ventricles and hearts, then we suggest looking at our other recipes.

Chicken offal (especially stomachs and hearts) are very loved and popular in our country. They cost a penny, but they have a delicate taste and pleasant aroma. Of course, if you cook them correctly. A great option is stewed ventricles and hearts. You have never tasted such roast!

Ingredients

Stewed chicken hearts and stomachs recipe

Rinse chicken hearts and stomachs thoroughly in cold water, put in pots (separately), add water, salt and put on fire. Cook offal until cooked through. Cut the onion into half rings, grate the carrots on a coarse grater. Fry vegetables in vegetable oil until tender.

Add the cooked hearts and ventricles to the vegetables in a pan and simmer for 15 minutes. After the specified time, pour the broth into the pan, cover and simmer for 10 minutes. Then add sour cream, salt residues, spices to vegetables and offal. Simmer the resulting mixture for another 15 minutes.

Sprinkle the finished dish with finely chopped herbs. Serve in portions with fresh vegetables or any other side dish. The ventricles and hearts are soft, tender and very tasty. Just lick your fingers! And remember: not only the notorious peppers, suneli hops and basil can be used as a seasoning in this dish.

Use turmeric or curry! In this case, the dish will turn out to be bright, yellow and no less tasty. A little soy sauce or teriyaki sauce added to vegetables and offal during stewing will turn the dish into a true masterpiece of Asian cuisine.

Chicken offal (especially stomachs and hearts) are very loved and popular in our country. They cost a penny, but they have a delicate taste and pleasant aroma. Of course, if you cook them correctly. A great option is stewed ventricles and hearts. You have never tasted such roast!

Ingredients

Stewed chicken hearts and stomachs recipe

Rinse chicken hearts and stomachs thoroughly in cold water, put in pots (separately), add water, salt and put on fire. Cook offal until cooked through. Cut the onion into half rings, grate the carrots on a coarse grater. Fry vegetables in vegetable oil until tender.

Add the cooked hearts and ventricles to the vegetables in a pan and simmer for 15 minutes. After the specified time, pour the broth into the pan, cover and simmer for 10 minutes. Then add sour cream, salt residues, spices to vegetables and offal. Simmer the resulting mixture for another 15 minutes.

Chicken hearts in sour cream - an unusual alternative to livers Sprinkle the finished dish with finely chopped herbs. Serve in portions with fresh vegetables or any other side dish. The ventricles and hearts are soft, tender and very tasty. Just lick your fingers! And remember: not only the notorious peppers, suneli hops and basil can be used as a seasoning in this dish.

Use turmeric or curry! In this case, the dish will turn out to be bright, yellow and no less tasty. A little soy sauce or teriyaki sauce added to vegetables and offal during stewing will turn the dish into a true masterpiece of Asian cuisine.

We offer the simplest and most affordable recipes for chicken stomachs and hearts. It is believed that chicken ventricles (aka navels) and hearts are tough foods, and therefore tasteless.

But there are no wrong recipes - there are only mistakes in their execution. Step-by-step instructions with a photo are described in detail in the article.

Let's prepare chicken stomachs and hearts, stewed in sour cream, according to the classic recipe:

• calorie content per 100 g - 130 kcal;
• cooking time - 1.5-2 hours.

You need to cook such dishes a little longer than others. Therefore, you can choose a day off for them or even make delicious chicken giblets in sour cream in the country. There, and the time does not pass so quickly, and the mood is more than suitable.

Ingredients

For this dish, we need the simplest products:

• chicken ventricles and hearts - 400-500 g each;
• onions and carrots - 1 medium each;
• sour cream 10-15% fat - 3-4 tablespoons;
• salt, spices, herbs - at your discretion.

How to cook stomachs and hearts in sour cream - instructions

First, you need to quickly process both offal from excess films, fat layers and blood vessels (the last two points concern only hearts).

Immediately put the giblets (chicken stomachs and hearts) in a small saucepan or stewpan. First, fry them a little in vegetable oil to get a slight blush (literally 5 minutes on each side). And then add water and simmer for 45-50 minutes.

In the middle of stewing, add salt, pepper, bay leaves and other spices. Please note that it is better to cut the stomachs in half or even into three parts, otherwise they will stew much longer than hearts. In this case, the fire after frying should be moderate.

Now peel and chop the onion. You can use half rings or small cubes. If you cut it too finely, then there will be no onion left in the dish - it will literally dissolve when stewing.

Although you can chop it finely, but then fry it separately and add to the total mass literally 5 minutes before cooking. Fry in vegetable oil.

Now we chop the carrots (or grate them on a coarse grater) and fry with the onions. You can add it at the moment when the onion becomes a little ruddy. Do not forget to stir constantly - such vegetables will not tolerate if they are left unattended, and may even burn.

There is very little left. Once the vegetables are tender, add them to the giblets. And of course, put 3-4 tablespoons of good sour cream. We simmer for another 10 minutes.

It turned out to be a delicious dish of chicken stomachs and hearts. Even if you spent 1 hour of your precious time on it, the pleasure you get will definitely compensate for this time with interest.

Such a dish is quite self-sufficient. You can, for example, just dip fresh Georgian lavash in gravy and eat with giblets.

Although, of course, in those very 50 minutes you can cook any side dish - for example, spaghetti.

Chicken stomachs and hearts, stewed in sour cream (with spaghetti)

Or boiled potatoes with scented dill.

But in Russian taverns in the pre-revolutionary era, it was customary to serve giblets with buckwheat.

Chicken stomachs and hearts stewed in sour cream - with buckwheat

Mushrooms were certainly added to this dish, which can be stewed along with meat. They loved whites, boletus, honey agarics - in a word, what the forest is rich in.

Dishes from chicken stomachs and hearts

You can cook such dishes not from a lack of money (any part of the chicken is quite affordable), but purely out of practical interest. Chicken stomachs have a completely unusual taste and an interesting meat texture. It is made up almost entirely of protein.

Moreover, it is interesting that the ventricle cleanses our intestines from toxins and improves digestion. And the folic acid they contain rejuvenates the skin, nails and hair. And there are very few calories in the ventricles themselves - 114 kcal per 100 g.

Soup with chicken stomachs and mushrooms

So, about the soup. For cooking, we need the following products:

Ingredients

• 0.5 kg of chicken ventricles;
• 5 tablespoons of pearl barley (can be substituted with rice to speed up the process);
• 2 potatoes;
• 1 pc. onions and carrots;
• fresh champignons or other mushrooms - 300 g;
• salt, spices and herbs - at your discretion.

How to cook

1. First, cook the barley until almost ready. First, you need to soak it, or at least rinse it thoroughly. If this has not been done, it's okay, just cook then on a low boil for 45-60 minutes. And after soaking, the time is reduced by 2 times.
2. Now we lay the chicken stomachs. It turns out that they will go into boiling water, so the meat will quickly curl up. But you need to get a soft product - so we will cook from now on for at least an hour. It is better to cut them into several pieces - then we will speed up the process by 15-20 minutes.
3. There is, of course, another option - to cook the ventricles right away with pearl barley. As a result, we will receive the finished dish after about an hour - which means, again, we will save 15-20 minutes. True, the meat will turn out to be too soft: this option is not suitable for lovers of elastic products.
4. The next step is to fry the onions, carrots and mushrooms. When the vegetables are tender, pour in some water or broth and simmer over medium heat for 15 minutes.
5. We spread the frying 10 minutes until cooked, then turn off the heat and leave the soup for another 15 minutes (you can use it with herbs or finely chopped garlic, depending on your taste).
6. That's all. A delicious dietary soup is ready. Suitable for lovely ladies, weight watchers, kids, dear grandparents, and in general - all of all.

Chicken soup with stomachs and mushrooms

USEFUL ADVICE

But what about men? They need to eat thoroughly. Therefore, for calorie content, add a boiled egg, cut in half, to the soup. It will not only add satiety, but also beautify the view.

Another good option is to serve pies, pies and other delicious pastries with the soup. This again brings us closer to the traditions of the legendary Russian cuisine.

Chicken stomach and heart soup with egg

Korean style chicken ventricle salad with carrots

What kind of salad can you make from chicken stomachs? Any where meat is appropriate. The main thing is to prepare this product well. This time we will also boil it (or simmer, if we want to get a taste closer to fried meat).

Ingredients

• chicken stomachs - 300 g;
• Korean spicy carrots - 100-150 g;
• pickled onions - 1-2 pcs.
• vegetable oil to taste;
• salt and spices - at your discretion.

How to cook

1. Chicken navels are dipped in boiling water and boiled at a low boil for 45-60 minutes until the desired softness is obtained.
2. Then they take out, cool and cut into small pieces, which are suitable for a particular salad.
3. Cut the onion to taste (in half rings or slices). Then you need to hold the chopped pieces in vinegar, sugar and salt, a ratio of 14: 7: 1.
4. Next, add Korean-style carrots (this will turn out to be such an option for spicy lovers).
5. We mix everything together, we get a very good snack for an everyday or even a ceremonial table. It is also appropriate to add funchose or pickled mushrooms.

Korean chicken stomach and carrot salad

Chicken ventricle salad with rice and green peas

And here is a variant of a salad with chicken stomachs, which is more familiar to our stomach.

Ingredients

• chicken stomachs - 300 g;
• rice - half a glass;
• green peas - 100 g;
• fresh or pickled cucumber - 1 pc .;
• some mayonnaise (you can make homemade in a couple of minutes - yolk, a spoonful of vegetable oil and a couple of tablespoons of mild mustard are mixed with lemon juice using a blender).

Cooking progress

1. Cook the chicken stomachs at low boil for 45 minutes until soft, remove, cool and cut into small pieces.
2. Cook the rice loose (for this we thoroughly rinse it before cooking).
3. Cut the cucumber into cubes.
4. Next, mix all the ingredients - rice, cucumber, peas and mayonnaise.
5. And now it turned out to be a wonderful salad. More precisely, a real cold appetizer that will saturate and refresh well in hot summer.

Chicken stomach salad with rice and green peas

Of course, you can prepare other salads - for example, a semblance of Olivier or capital, which are so well suited to the festive table. So, the technology of extinguishing stomachs and hearts is clear - first they need to be fried to a blush, and then simmer at a low boil for no less than 45-50 minutes, or even an hour and a half.

It all depends on the size of the pieces, and also on the age of the bird. Since today they mainly sell chickens (after all, it takes longer to grow chickens, which means it is more expensive), it is enough to extinguish it for 1 hour.

In any case, we can always taste the "navel": 45 minutes guarantee its readiness, and if it has acquired the necessary softness, why waste precious time? It's time to go to the table!

Bon Appetit!