Many people think that only one or two dishes can be prepared from chicken stomachs. But no! They are prepared quickly and simply, there is a huge variety of recipes: salads, with sour cream, potatoes, in the oven, in a pan, in a slow cooker. And to become juicy and soft, you just need to learn how to handle them correctly. Ready?

And in fact, many of us do not pay attention to healthy offal, while chicken ventricles, or navels, as they are also called, have a rich taste and are very useful. Like all by-products, they are low in calories, but rich in various micronutrients. An undoubted plus is the fact that dishes from chicken ventricles are budget-friendly, which is very important in today's reality, will you agree?

How to cook chicken stomachs deliciously

Chicken offal - the ventricles are good because they are suitable for preparing many different dishes. What can you cook? Salads, pâté, soup, roast, stew, filling for pies, pies and pancakes, various stews - this is not a complete list of what can be created from this simple product. There is a huge variety of recipes with chicken ventricles on the Internet and it is easy to get confused in them.

I will tell you about a few that are not difficult, available to anyone, even not too experienced hostess. I hope they will add variety to your menu and please everyone without exception. The only advice is that the navels must be thoroughly cleaned of yellow films before cooking, because they can make the dish taste bitter, and rinse thoroughly. And you can get down to business.

Ventricles in sour cream in a pan - recipe

The easiest and most common way to cook the ventricles is to simply stew them in sour cream in a skillet. Despite the simplicity, the ventricles stewed in sour cream are juicy and soft. In addition, it is very easy and quick, the hostess will handle, even not very skillful in cooking. To prepare the ventricles stewed in sour cream, take:

• Chicken ventricles - 500 gr.
• Sour cream - 250 ml.
• Chicken broth - glass.
• Black pepper with salt - take to taste.
• Sunflower oil - 2 large spoons.

Cooking ventricles in sour cream:

1. Clear the ventricles from yellow films, rinse thoroughly in running water.
2. Cut each ventricle into 3-4 pieces.
3. Then heat the oil in a skillet and lay out the chopped ventricles. Fry them until golden brown.
4. When the navels are fried, fill them with chicken broth and let it boil, then turn the gas quieter, cover and simmer for at least half an hour. Chicken broth, if not, can be replaced with water, the end result will not lose anything.
5. Then everything is simple: add sour cream, salt and pepper to the dish, stir thoroughly and simmer with the lid open over low heat until the sauce thickens. It is better to take the fattest sour cream.
6. The ventricles are ready. They can be served with any side dish. For example, with pasta and rice.

Recipe for a delicious chicken ventricle salad

I propose to cook an easy and healthy salad from chicken ventricles. It can also be served as a second lunch or dinner. The salad has two options for dressing: vegetable oil or mayonnaise. You follow a diet - a salad dressed with vegetable oil will wonderfully diversify your meager menu. To prepare a salad from chicken ventricles, we take:

• Chicken stomachs - 300 gr.
• Carrots - 130 gr.
• White cabbage - 170 gr.
• Cucumber - 170 gr.
• Lemon juice - choose to taste, but do not overdo it.
• Black pepper - take to taste.
• Salt - taste.
• Sunflower oil.

Step by step salad recipe:

1. First of all, boil chicken ventricles in salted water for half an hour, after cleaning them well.
2. While the boiled ventricles are cooling, take care of the vegetables. Wash cabbage and cucumbers. Peel and wash the carrots. All vegetables must be dry.
3. Chop the cabbage thinly. Grate the carrots. Mix them together and season with a little salt.
4. Cut the cucumbers into half rings and send to the cabbage and carrots.
5. Cool the boiled chicken ventricles and cut into small pieces (I like to cut them into thin strips). Add them to vegetables.
6. Finish off our chicken navel salad with a dressing. To do this, pour a little vegetable oil into a plate with salad, if you like olive oil more, then take it. Sprinkle everything with ground pepper and salt, sprinkle with lemon juice. Vegetable oil can be substituted with mayonnaise. Mix everything and your salad is ready.

Juicy and soft ventricles in a rustic pan

I suggest you prepare the village-style ventricles with vegetables - a nutritious and easy-to-prepare dish. I warn you: the only difficulty is that you need to make sure that the liquid does not evaporate much during the stewing process and our navels remain covered with sauce all the time. Want to know how I cook? Then welcome to the article.

Take:

• Ventricles - 0.5 kg.
• Onion, sweet pepper, Bulgarian, carrot and tomato - each vegetable 1 pc.
• Soy sauce - 2 large spoons.
• Fatty sour cream - 2 large spoons.
• Vegetable seasoning to taste.
• Dill to taste.
• Sunflower oil - 3 tbsp. spoons.

Cooking navels in a pan:

1. First, clean the chicken ventricles of the films, wash and boil for 30 minutes. After the ventricles have welded and become completely soft, drain the water.
2. Then let's get to the vegetables. Peel the onion and chop finely. Wash and peel the carrots, coarsely grate. Remove the seeds from the pepper, cut it into 4 - 6 pieces and cut into strips. Wash the tomato and cut into cubes.
3. Next, heat the oil in a skillet and sauté the onions until golden brown. Add carrots to the onion and continue to fry for another 3 to 5 minutes. Place the tomatoes and peppers in a skillet and cook the vegetables for another 5 minutes.
4. After frying vegetables, put the ventricles cut into 4 pieces, pour 0.5 cups of water, add soy sauce and sour cream, sprinkle with seasoning. Stir well and simmer until tender, covered. It is important to ensure that the sauce in which the ventricles are stewed does not evaporate completely.
5. Sprinkle dill on the ventricles before serving as a second lunch or dinner. You can serve it as an independent dish, or with boiled potatoes.

How to deliciously cook chicken stomachs in a slow cooker

The miracle assistant of the multicooker has firmly entered our life. Now it is impossible to imagine a modern kitchen without this gadget. We are getting better and better at cooking in a multicooker. Dishes in it retain the maximum amount of useful properties of navels, and the cooking process, on the contrary, takes a minimum of time and effort, which we value very much.

All this applies to the ventricles cooked in a multicooker. I want to add to your piggy bank another unusual recipe for chicken navels stewed in beer. The ventricles prepared in this way will be very soft, juicy, and will acquire a gorgeous taste. So, to put out chicken gizzards in beer

Take:

• Chicken navels - 500 gr.
• Onion - 2 pcs.
• Beer - 1 glass.
• Chicken broth - 1 glass.
• Flour - 1 spoon.
• Dijon mustard, but if you do not find, then take the usual - 1 tbsp. spoon.
• Salt and black pepper, any spices - take to taste.
• Sunflower oil - 2 large spoons.
• Sugar - 1 tsp.
• Butter - 50 gr.

Step by step recipe:

1. The cooking process is extremely simple: Turn on the multicooker in the "Fry" mode, if there is no such mode, then you can use "Baking". Pour vegetable oil into a bowl, and when it warms up, add butter to it. While the oil is heating, cut the onion into rings.
2. While the onion is fried, peel the stomachs from the films, rinse them and chop finely. When the onion turns golden, pour the ventricles into the multicooker bowl, salt, add sugar and pepper, Dijon mustard, pour in beer and broth. Stir, set the "Quenching" mode for exactly 1 hour.
3. Once the ventricles are cooked, they will become juicy and very soft. Add a spoonful of flour to them and mix well. Everything! Delicious and hearty ventricles are ready!

Ventricles baked with potatoes

Potatoes and chicken navels go well together. I advise you to cook a delicious casserole of potatoes and navels, cooking is simple, but pleases everyone with its excellent taste. The big plus of this recipe is its low cost. To bake chicken gizzards with potatoes

• Chicken navels - 600 gr.
• Potatoes - 5 pieces of medium.
• Onion - 1 pc.
• Hard cheese - 100 gr.
• Universal ketchup - 1 tbsp. spoon.
• Sour cream of any fat content - 3 tbsp. spoons.
• Chives - 2-3 pcs.
• Salt, black pepper - take to taste.
• Any greens - to taste.

1. Thoroughly clean the navels, rinse and cook in slightly salted water for half an hour.
2. Cook the potatoes in their uniforms until half cooked. Then it needs to be peeled and cut into circles.
3. Coat a casserole dish with oil and place the potatoes on the bottom. Season with salt and pepper. Then sprinkle the potatoes with chopped herbs and finely chopped onions. The last layer will be the ventricles.
4. In a separate bowl, combine sour cream, ketchup and garlic, chopped in a press. Pour the resulting sauce over our future casserole, sour cream will make the navels very juicy.
5. Put our dish in a preheated oven and bake for 30 - 40 minutes. Then remove from the oven, sprinkle with grated cheese and return to the oven for another 5 minutes, no more, so that the top is slightly browned.

Well, the final point is a simple recipe for chicken ventricles. And I won't tell you which one, see for yourself. Here I am so mysterious. Be healthy and eat delicious! With love ... Galina Nekrasova.

Chicken stomachs are an offal with a very rich taste ... of beef!

It is this meat that resembles accessible, inexpensive ventricles. And smart housewives are actively using them.

The stomachs are great not only in the first or second courses.

In salads, stews, pie fillings, they are also great.

But only if you cook it right. How and how much are chicken stomachs cooked?

How and how much to cook chicken stomachs - general principles

The first thing to do is empty your stomachs. It is this process that scares many housewives, although there is nothing difficult about it. You just need to open the stomach and remove the yellow film, it is convenient to use a small knife. If this is not done, then the boiled stomachs will taste unpleasant, and the dish may taste bitter.

After cleansing, the stomachs are rinsed well with water. Then they can be cut. But since they are small, they can be used as a whole.

What does not hurt to know:

1. The stomachs themselves are denser and have more connective tissue than other parts of the chicken carcass and offal. Therefore, they always take longer to cook.

2. Frozen stomachs will be tougher after cooking. Therefore, it is better to use fresh or chilled offal.

3. As with cooking meat, skim off the foam when boiling. And it is better to do it several times. The foam will accumulate the remnants of the uncleaned film, as well as excess fat.

As in the preparation of other dishes, the addition of a variety of spices is encouraged when cooking this offal. The stomachs go well with all kinds of vegetables and cereals. They can be served with different sauces, used instead of meat in different dishes, and even added to homemade sausages. But first you need to cook them. But how?

How to boil chicken stomachs in water

The basic way to boil stomachs is simply in spiced water. After that, you can cook any dish from them, and even salads. Moreover, in salads, they will resemble beef. So how to cook chicken stomachs and how long will it take?

Ingredients

0.5 kg stomachs;

1 l. salt;

Pepper peas;

Bay leaf.

Preparation

1. Pour the washed and cleaned stomachs with clean water and send them to the stove. The product should float calmly in the liquid, pour in at least 1.2 liters into this amount.

2. When boiling, remove the foam and reduce the heat. From time to time we approach and remove the resulting foam several more times.

3. Cook the stomachs for about 40 minutes. If the chickens are young, then this time will be enough. We pierce the product with a fork and taste it. Add salt, pepper, bay leaf and let it boil for another five minutes. Ready!

4. If the chickens were not very young, then the product will be tough. We continue to cook. It may take the same amount of time.

5. We take out the prepared stomachs from the broth, cool, cut and use as directed.

How much to cook chicken stomachs in a slow cooker

A great way to cook ventricles in a slow cooker. The dish is made immediately with gravy. Suitable for any side dishes: cereals, vegetables, pasta.

Ingredients

500 grams of stomachs;

1 carrot;

1 head of onion;

2 tablespoons of tomato paste;

500 ml of water;

4 tablespoons of oil;

Preparation

1. Prepare stomachs, rinse and remove films. You can cook it whole or cut into pieces. We do it the way we like best.

2. Peel the head of the onion, cut it into small cubes.

3. Peel medium-sized carrots, three or cut into strips.

4. Pour oil into a slow cooker, put vegetables, immediately add prepared offal and tomato paste.

5. Now it's the turn of the spices. In addition to salt, you can add any pepper, rosemary, bay leaf. You can add seasoning mixtures for chicken, meat.

6. Pour in water, stir everything well.

7. Close the multicooker, set the extinguishing mode for 2 hours.

8. Open up, add greens and you're done! The stomachs will turn out to be very tender, and the sauce is rich and delicious.

How and how much to cook chicken stomachs with potatoes

Stomach with potatoes is a budget alternative to homemade roast meat. But it is prepared a little differently. How and how much are stomachs cooked for such a dish?

Ingredients

0.4 kg stomachs;

0.7 kg of potatoes;

1 carrot;

Oil and spices;

Preparation

1. Put the cleaned stomachs in a saucepan whole and boil in a liter of water for half an hour. Drain the broth, cool the stomachs and cut into pieces. It is enough to divide each into three parts.

2. While the stomachs are being prepared, you need to clean and cut all the vegetables. And also boil a kettle with water.

3. Pour a little oil into a saucepan or cauldron, fry the onion.

4. Add chopped carrots, followed by stomachs. Fry for five minutes until golden brown.

5. Add the diced potatoes.

6. And immediately pour everything with boiling water from a kettle. Salt, put pepper, cover and simmer for 20 minutes.

7. We open, try. If the potatoes are boiled, then season the dish with herbs and you're done!

How to cook chicken stomachs with onions

A variant of delicious stomachs cooked in onion and husk. Such a product can be consumed after preparation or used further for various dishes.

Ingredients

3 onion heads;

1 carrot;

1 spoonful of oil;

1 parsley root;

500 g of ventricles.

Preparation

1. Pour peeled offal with water and boil for 10 minutes. We set the water to boil separately.

2. Drain the broth from the stomachs, rinse the saucepan.

3. Clean the parsley root and carrot. Cut into large pieces by a centimeter.

4. Remove the upper husk from the onion, leave the lower one. We cut it in half, you do not need to remove the skin.

5. Heat a spoonful of oil in a frying pan and put vegetables in one layer. Put the onion with the cut side down. Fry the pieces well until brown. We transfer to the pan to the stomachs.

6. Pour boiling water over everything, send it to the stove and cook for 40 minutes.

7. 10 minutes before the end, put salt and any seasonings.

How much to steam chicken stomachs

Steam cooking is an easy and quick way to get a healthy, but also tasty dish. You can cook stomachs in any device that is at hand. And if there is nothing at all, then even a colander or sieve will do, which can be placed on a pot of boiling water and covered on top.

Ingredients

Stomachs;

Preparation

1. We cleanse the ventricles. We rinse.

2. We take a little vegetable oil and combine with any spices, be sure to salt. You can add pepper, dried herbs.

3. Pour the oil into the stomachs, stir, cover and leave to marinate for an hour. You can do this the day before and then the dish will be even tastier.

4. Put the product on a tray and steam it. But how much to cook stomachs? Usually 50 minutes is enough, but you can leave it for an hour. You can't go wrong!

How and how much to cook chicken stomachs with buckwheat

A very tasty combination is the ventricles and buckwheat porridge. But so that the dish does not turn out to be dry, you need to know how to cook a popular offal deliciously and correctly.

Ingredients

300 grams of buckwheat;

50 grams of tomato sauce;

400 grams of ventricles;

One bow head;

A little oil;

One carrot.

Preparation

1. We do preliminary cooking of the ventricles. To do this, fill the prepared product with water and cook for about half an hour. Cool, cut into several parts.

2. Heat 3-4 tablespoons of oil in a cauldron and fry the onion head. Then put the carrots, stomachs in a minute. We fry for another two minutes.

3. We wash the buckwheat, throw it into the total mass.

4. The contents of the cauldron must be salt and pepper.

5. Add boiling water. We pour so much that the water level is two fingers higher than buckwheat porridge. Cover and cook for 12 minutes.

6. Open and add the tomato sauce. Stir and leave to cook for another three minutes.

7. Turn off, but do not open. Let the dish saturate with its own vapors and cook in a cauldron.

Not everyone likes the aroma of boiled stomachs. But it's easy to fix! It is enough to add a little lemon zest or a clove star to the water.

If you need to cook the first dish from the ventricles, then it is better to cook it in the second broth. Boil the product in water for 10 minutes, then rinse it and the container, fill it with clean boiling water and cook until tender.

The stomachs are a dietary product that has a small calorie content. But on top of them there is a lot of fat. And if you follow the figure, then it is better to delete it.

In baby food, products are used that are rich in a whole range of useful components. They are also useful for those who dream of losing weight. A good housewife should know the characteristics of a product such as chicken stomachs, how to cook them and prevent toughness. They can be used to make broths, salads and soups.

Features of the selection and preparation of the product

Recipes describing how to cook chicken stomachs are difficult for novice housewives. By-products must be thoroughly processed, cleaned, since they contain several layers of mucous and muscle tissue.

They are boiled from 40 minutes to an hour and a half, after which they are stewed in sour cream or fried in a pan with onions and carrots. Fresh stomachs can be cooked as they are stored for no more than 2 days.

You need to pick up chilled giblets, which are characterized by elasticity, are moist to the touch, and have a sweetish pleasant smell. You should avoid buying slippery and too soft stomachs that smell sour. This indicates their staleness. If the hostess purchased frozen food, let it thaw in the refrigerator for 12 hours. Thanks to this measure, it will be possible to preserve their nutritional properties and taste.

Before cooking, remove the film, bile drips, wash the products with warm running water. Cook over medium heat under a lid, adding salt, bay leaf and black peppercorns to the broth. You can send products to the oven. A cauldron is also suitable.

Cooking recipes

It is not difficult to find a suitable recipe for chicken ventricles if the cook has enough experience. There are enough of them. By-products are baked, fried, stewed and boiled, cooked alone and in combination with hearts or liver. A step-by-step recipe with a photo will allow beginners to better understand this issue. To quickly and tasty cook offal, use recipes for noodle soups, stews. You can also fry them in breadcrumbs or stew them with sour cream.

Some housewives like to bake ventricles with cheese, use fried foods in salads. They go well with pasta and cereals. For satiety, add to salads and vegetable soups. If you add mushrooms here, the dish will turn out to be more refined. Sour cream gives softness and tenderness.

A versatile product that can be combined with all kinds of spices. These are allspice, coriander, herbs, dried dill.

In a slow cooker and in a pan

The process takes 1 hour. A total of 8 servings can be prepared in this way. The calorie content of one of them is 95 kcal. This dish is intended to be served for dinner. The complexity of the work is assessed as medium. This recipe will show you how to quickly cook chicken navels in a slow cooker. This technique will reduce processing time to a minimum. At the same time, nutritional value and benefits will be preserved.

You will get a soft and tender appetizer. It is nourishing, saturated with the aromas of carrots and onions. You can add any seasonings you want to the dish. You need to take:

• 0.75 kg of chicken ventricles;
• 100 g flour;
• 1 carrot;
• 20 ml of vegetable oil;
• glass of water.

First, the ventricles are washed and laid out on the bottom of the bowl. Add chopped onion cubes, grated carrots, salt, pepper and pour water. Cook in a simmering mode. The dish can be considered ready after 40 minutes. You can do the same thing only in a frying pan. In this case, it will take an hour and a half to cook. There will be 7 servings in total. The dish has a calorie content of 98 kcal and is intended to be served for dinner.

To cook the stomachs deliciously in a pan, they are combined with onions, carrots and spices. This stewed appetizer has a pleasant aroma and rich appetizing color. You can serve it with any side dish. Boiled pasta, cereals and mashed potatoes are best suited here.

From sauces, it is necessary to give preference to garlic or sour cream. Pour chopped greens onto the dish if desired. Ingredients required here:

• 750 g chicken stomachs;
• 50 g onions;
• 1 carrot;
• a few tablespoons of vegetable oil;
• one and a half glasses of water.

Finely chop the onion, fry for 10 minutes in oil, until it becomes soft and transparent. The ventricles are cut, added to the mixture of onions and grated carrots and poured over with boiling water. Stew for an hour on low heat, salt and turn off 10 minutes before the end of cooking.

Stewing in sour cream

This dish takes 2 hours. The output is 15 servings. The calorie content of the dish is estimated at 107 kilocalories. The complexity of the preparation is average. How to properly cook chicken navels stewed in sour cream will make this recipe clear.

The dish is tender and soft, it has a creamy taste, which is given to it by sour cream. Frying onions and carrots also improves the taste characteristics. This meat dish is served with boiled and baked potatoes, legumes or cereals in the water. Ingredients:

First, the navels are poured with water, salt and boiled over low heat for an hour. Fry onions, chopped in half rings, together with grated carrots. The onion should become transparent. The chopped ventricles are added and the broth is poured over. Stew over low heat for 15 minutes, add sour cream with tomato paste and spices. Remove from heat after half an hour.

With onions and garlic

It takes 1 hour to cook here. The complexity of the work is assessed as simple, and therefore it is possible to recommend the recipe for beginners. To deliciously cook chicken stomachs with onions and garlic, you must strictly follow the instructions. The ingredients are:

• 1 kg of chicken navels;
• 2 onions;
• 3 cloves of garlic;
• glass of water;
• 20 ml of vegetable oil.

Navels are fried for 15 minutes in oil, chopped onions are added. Salt and pepper after 5 minutes, sprinkle with garlic and cover with water. Extinguish with the lid open until the liquid has completely evaporated.

With different mushrooms

The calorie content of such a dish is 143 kcal. In combination with mushrooms, it is possible to obtain a very tasty dish. As an additive, you can use chanterelles, porcini mushrooms, cut into slices. This appetizer has a pleasant mushroom flavor and is satisfying. Ingredients:

• 700 g chicken navels;
• 250 g of mushrooms;
• a pound of sour cream;
• 30 ml of vegetable oil.

The navels are cut into pieces, the onions are chopped and the mixture is stewed in butter, lowering the heat to the minimum. Keep under the lid for an hour. Salt, pepper and add to mushrooms, stew for 10 minutes. Pour in sour cream and leave for 10 minutes to infuse.

Offal cutlets

Chicken stomach cutlets are delicious when fried well. They have a rich aroma and a pleasant texture. At the exit, they are elastic and dense. It is good to combine them with boiled rice and buckwheat, pasta in tomato or creamy sauce. Ingredients:

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

Pour milk over the bread and leave for 5 minutes. Squeeze, mix with eggs, add salt and pepper. Combine with onions, garlic and stomachs, ground in a blender. Cutlets are formed from the minced meat obtained, fried on both sides until golden brown.

Chicken ventricle soup

Chicken stomach soup is a dietary and low-calorie dish. It contains just 29 calories per serving. It also uses liver and hearts to add aroma and rich meaty taste. You can serve giblet soup with sour cream, grated garlic and bread croutons. Even children will like this broth. Ingredients:

Pour the offal with water, cook for 20 minutes until half cooked. Pour in diced potatoes, fried onion and carrot mixture, crushed garlic. Add salt and pepper, simmer for 10 minutes. Pour vermicelli, herbs and bay leaves. Cook for another 5 minutes. You can add other parts of the chicken to this soup, for example, the neck. You can experiment and even cook pickle or hodgepodge with giblets, or use twisted raw materials as a filling for manti.

Delicious and colorful salad

If you boil chicken stomachs, you can use them in a variety of dishes. Let's say it can be a bright and fragrant salad that will even suit a festive table. It will be hearty and tasty, as well as multi-colored due to the presence of beans, carrots and spices.

You need to fill it with olive oil, but you can always use sour cream or mayonnaise as a substitute. Ingredients for this salad:

• a pound of ventricles;
• 1 pc. carrots and onions;
• 80 g canned red beans;
• 80 ml of vegetable oil.

The ventricles are boiled for an hour and a half in salt water, cooled without removing from the broth. Cut into strips. Carrots are grated for cooking salads in Korean. Onions are chopped into thin half rings and fried in half the oil. Mixed with meat components. Add beans, add salt and pepper, season with oil.

In the oven with potatoes

Cooking chicken ventricles with potatoes allows you to get a delicious and satisfying dinner. They prepare the main course and the side dish at the same time, which saves time. The baked appetizer has a pleasant aroma and rich taste. It has increased nutritional value and keeps you feeling full for a long time. Ingredients:

• 600 g of chicken pieces;
• 5 potatoes;
• 2 cloves of garlic;
• 1 onion;
• a glass of cream 20%.

The navels are cut into pieces, the potatoes are cut into pieces, the onion is cut into half rings. The garlic is crushed. Put all the ingredients in a baking sleeve, add salt and pepper, and then pour cream. Cook at 180 degrees for 45 minutes.

Roast recipe

Medium calorie dish (164 kcal per serving). A good option for a hot dinner. This is where chicken ventricles, mushrooms, potatoes and carrots come together. Due to this, an excellent rich snack is obtained, which pleases family members with increased nutritional value and aroma.

You can also use it to treat guests who will appreciate this festive dish. Ingredients:

• 1 kg of chicken stomachs;
• a kilogram of potatoes;
• 900 grams of mushrooms;
• 2 carrots;
• 1 onion;
• a glass of cream;
• 2 bay leaves;
• three peas of allspice;
• half a liter of water;
• a bunch of greens.

The ventricles are cut into 3 parts, fried until the liquid evaporates over high heat. Add potato cubes, simmer for 10 minutes. Add mushroom plates, onion half rings and grated carrots. Stew for 5 minutes. They are laid out in pots, poured with cream and spices are sprinkled on top. Close with a lid, cook at 180 degrees for an hour, then lower the temperature to 150 degrees and cook for 40 minutes.

Methods for softening

The main problem of cooks is that they do not know how to soften boiled and fried stomachs. What do the professionals say in this case? The meat turns out to be nutritious and tender if the heat treatment has been long. This means that you need to cook them for at least an hour. The same applies to fried, stewed in cream and sour cream products.

To make the dish tasty, you need to figure out how to cook chicken stomachs so that they do not become tough. To keep the navels soft after cooking, they are cleaned, washed thoroughly and poured with cool water for 3 hours. After that, the liquid is drained and filled with a new portion of water. In terms of level, it should be 5 cm higher above the surface of offal. Cook for 1 hour with the addition of spices and roots.

The product becomes hard due to the inner film. If stomachs are bought in a store, then it is not there. But options purchased on farms will have to be cleaned on their own. To do this, each product is poured with cold water and an incision is made with a sharp knife. Shake out the contents and wash with boiling water. Remove the film. After that, all that remains is to boil, stew or fry the products in batter.

Attention, only TODAY!

Poultry stomachs can be deliciously cooked in many different ways: they make first and second courses, boil, stew, prepare cutlets, baking fillings and salads. However, in order for the future dish to turn out to be successful, it is very important to pay attention not only to the cooking process, but also to the primary processing of the offal.

How to cleanse stomachs properly?

Usually the ventricles are sold already cleaned. Having taken this offal from farms on the market, you will have to clean it yourself.

1. The stomach of a chicken consists of dense muscle tissue, from the inside it is lined with an elastic cuticle (film) and fat. To quickly remove unnecessary film, it is enough to immerse the raw product in ice water for a few minutes.
2. Then, with a sharp knife, an incision should be made in each ventricle along the intestinal opening. Then shake out its contents, rinse under cold water and pour over with boiling water.
3. After all the above manipulations, it remains only to remove the cuticle. It is enough to pick it up by the edge with your fingernail, squeeze your finger under it and the film should easily come off.
4. As soon as all the films are removed, the ventricles need to be rinsed again and you can start cooking.

How to cook chicken stomachs?

The process of cooking chicken ventricles is no different from a similar preparation of other poultry by-products. To make them soft and tasty, it takes about an hour and a half to cook chicken stomachs. The product should be placed in a bowl with cold water, put on fire and cook, periodically removing the foam formed during boiling.

To make the dish even tastier, after boiling, the stomachs can be additionally fried, stewed or baked. Below are some detailed and easy-to-follow recipes.

Stewed stomachs in sour cream

To prepare the dish you will need:

• main ingredient - chicken stomachs - 1 kg
• large onion or 2 medium heads
• carrots - 2 roots
• chicken broth - 2 cups (you can take water)
• sour cream - 400 g
• tomato paste - 3 tablespoons
• some sunflower oil
• freshly ground pepper, bay leaf and salt - at the discretion.

1. The offal must be peeled and rinsed well.
2. Then boil the chicken stomachs to keep them soft. This will take 1 or an hour and a half.
3. During this time, we prepare the rest of the products. Onions need to be peeled, washed and cut into half rings.
4. Rub the peeled carrots on a coarse grater.
5. Fry onions in vegetable oil until transparent, then add carrots to it and pass well together.
6. Cool the boiled ventricles and cut into 3 parts. Connect stomachs with frying.
7. Pour broth over the dish, season with salt and simmer for about 15 minutes. Then put tomato paste, sour cream, bay leaf and pepper, and send to simmer for another 10 minutes.

Ready! Chicken stomachs in sour cream will be accepted with a bang by all members of your family!

Gravy recipe

Making delicious chicken stomachs with gravy is a snap. This dish requires the following ingredients:

• chicken ventricles - 500 g
• can of beans in tomato
• broth - 100 ml
• onions - 2 pieces
• carrots - 1 piece
• sweet pepper - 2 pieces
• greens - 1 bunch.
• a couple of cloves of garlic
• salt and spices to taste.

You can also use dry beans in the recipe, but in this case you will have to soak them in advance overnight and boil them separately.

Let's start cooking:

1. The stomachs need to be washed and boiled until tender.
2. Peel and cut the onion into medium cubes.
3. Grate the carrots on a coarse grater.
4. Cut the Bulgarian pepper into strips.
5. Chop the dill and parsley, it is better not very finely.
6. Chop the garlic smaller with a knife.
7. Fry vegetables in sunflower oil. First, bring the onion to transparency, then add the carrots and simmer with it. Put the bell pepper last and keep it on the fire a little more.
8. Cut the boiled chicken ventricles into 3 pieces and add to the fried vegetables. Continue frying the dish for a couple of minutes.
9. Open a can of beans in tomato sauce and add to vegetables and stomachs, add half a glass of broth. You can add bay leaves.
10. Simmer covered over low heat for about 10 minutes. At the end of cooking, add spices, chopped herbs and garlic and let the dish stand for a while under the lid without heat.

Ventricles with gravy prepared according to this recipe are very juicy and aromatic. They can be served with any side dish. Such chicken stomachs with potatoes are especially tasty. If desired, potatoes can be replaced with boiled rice or pasta.

French salad with stomachs

This original, sophisticated and easy-to-prepare dish will leave no one indifferent. For it you need the following ingredients:

• raw ventricles - 600 g
• chopped walnuts - 1 faceted glass
• diced crackers, spicy - 200 g
• lettuce leaves (you can take both an iceberg and Chinese cabbage)
• spices - optional
• sunflower oil - 2 tablespoons.

1. The stomachs need to be rinsed and boiled until soft.
2. Then cool and divide each ventricle with a knife into 3 parts.
3. Fry the resulting pieces in sunflower oil and season with spices you like (pepper, dried basil, curry or suneli hops).
4. While the stomachs are fried, you need to wash and dry the lettuce leaves. Tear them with your hands and place in a deep bowl.
5. Add fried stomachs, crackers and walnuts to the greens.
6. The resulting salad can be seasoned with olive oil and lemon juice. For lovers of more nutritious and nutritious dishes, mayonnaise is also suitable.
7. The finished dish can be garnished with olives, basil or parsley leaves and served in a beautiful salad bowl.

You will learn another interesting recipe for a salad of their poultry ventricles by watching the video.

How to cook chicken ventricles with vegetables in a slow cooker?

Poultry stomachs cooked in a multicooker are especially tender and tasty.

For this dish we need:

• chicken stomachs - 800 g
• bell pepper - 3 pieces, preferably in different colors
• medium carrots - 2 pieces
• onions - 3 pieces
• tomatoes - 4 pieces
• frozen green peas - 300 g
• butter - 50 g.

Prepare, peel and wash chicken stomachs and vegetables before cooking. Then:

1. Cut raw stomachs into 3 parts and put in a multicooker bowl. Add 100 ml of water, salt and put on simmering for 40 minutes.
2. Cut the onion into half rings.
3. Carrots and tomatoes - cubed.
4. Cut the Bulgarian pepper into large slices.
5. As soon as the multicooker turns off, put all the prepared vegetables and frozen peas in it. Add a piece of butter. Put on the simmering mode for another 25 minutes.

It turns out very tasty and juicy, can be served with a side dish: with rice, pasta or with potatoes.

You will learn another recipe for cooking ventricles in a multicooker from the following video.

One of the most delicious and inexpensive offal is chicken stomachs, a very useful product, today we will analyze how to cook them deliciously.

Dishes from stomachs, in other words, from navels, are varied. We stew them in sour cream, cook in the oven, slow cooker, cook soups, even gorgeous kebabs are obtained.

How to cook navels tasty and simple, preparation

In the store, they are often sold already cut and packaged in substrates. But, you still need to rinse them, remove the remnants of the coarse skin and cut into pieces.

There are unclean stomachs on sale, these need to be cut on one side to open the navel in half. This should be done over some kind of dish, because inside is everything that the chicken pecked, grain, pebbles, grass. All this must be cleaned with a knife, then pry off the rough skin and remove it, then rinse well.

The chicken ventricle is a muscle fiber that is somewhat coarser than the rest of the meat. To make a delicious dish from them, you need to spend an hour boiling. If the navels are from elderly chickens or cockerels, then it will take all two hours to cook.

As a child, my grandmother showed me how to cook chicken stomachs correctly, so that they are softer, they need to be salted only at the very end of cooking, in about ten minutes.

The ventricles are very useful, they contain iron, a lot of vitamins, including vitamin E, even there is selenium. In dishes, they are often combined with chicken hearts and liver.

Delicious chicken navels fried with onions in a pan

The recipe is very simple, but when cooking, you can use a lot of spices, sauces, and when serving a variety of side dishes.

We will take:

• Kilo of chilled chicken navels
• Three medium-sized onion heads
• Half a glass of sunflower oil
• Liter of raw water
• Turmeric
• Dried greens
• Two lavrushka
• Ground black pepper

Cooking process:

We clean the ventricles, cut off the fat and the film, rinse and fill in a saucepan with water, set to cook. After boiling, set the fire to a minimum and cook under the lid for two hours. Add some salt ten minutes before the end.

Cut the onion with a thin feather, boiled navels into cubes. We heat the oil in a frying pan so as not to overheat, first fry the onions, then lay out the pieces of stomachs, immediately add all the spices and fry at medium temperature for fifteen minutes.

You can serve béchamel sauce and mashed potatoes to ready-made navels, it is also very tasty to give buckwheat with a spicy tomato sauce as a side dish.

Chicken stomachs recipe with sour cream

The navels cooked in sour cream are softer and juicier. There are a lot of recipe options, this one can be called classic.

We will take:

• Half a kilo of navels, can be frozen
• One hundred grams of sour cream
• Small onion
• Half a glass of chicken stock (can be substituted with water)
• Three tablespoons of sunflower oil
• Salt, pepper, spices

Cooking process:

Clean and rinse the navels, add water and boil for an hour. Let the water drain completely and cut into cubes.

Chop the onion thinner, fry with the navels. Then pour the broth, salt, season and add sour cream, in this form, put out under the lid for about fifteen minutes. Can be served with boiled rice and vegetables.

Chicken navels with vegetables in the oven

My favorite recipe because it is quick and tasty. There is no need to boil offal, and I also mix stomachs with chicken hearts, it turns out a very healthy and tasty, hearty dish.

We will take:

• Half a kilo of chicken navels
• Half a kilo of chicken hearts
• Six large potatoes
• One carrot
• Medium onion
• Three cloves of garlic
• Cooking salt
• Freshly ground pepper
• Turmeric
• Provencal herbs
• Fresh thyme leaves
• One and a half glasses of cream

Cooking process:

We clean and wash the navels, cut them into four parts. We clean the hearts of the film and ichor, cut each in half.

Cut the potatoes into medium-sized cubes or cubes, carrots into beautiful patches. Cut the onion into half rings. Press the garlic with a knife or cut into strips.

We spread vegetables and offal, season with spices, salt, mix and pour cream. Close the baking sheet tightly with foil and send it to the oven for forty minutes. After that, remove the foil and let it bake for another ten minutes.

A simple recipe for cooking chicken stomachs in a slow cooker

As you know, cooking in a multicooker is much easier and faster. In addition, the aromas of spices remain inside and the dish turns out to be much more appetizing.

We will take:

• Eight hundred grams of navels
• One medium-sized carrot
• Medium onion
• Glass of water
• Salt, white pepper, chicken seasoning

Cooking process:

Prepare the stomachs and cut into pieces, chop the onion into a thin feather, just three carrots. We put everything at once in a multicooker bowl and add spices. Cooking under the lid in the simmering mode for forty minutes. Serve deliciously with buckwheat or mashed potatoes.

Chicken giblets soup

We mix stomachs, liver and hearts in one saucepan, add fresh herbs and get an excellent soup, and very budgetary.

We will take:

• Two hundred grams of chicken navels
• Two hundred grams of hearts
• Two hundred grams of chicken liver
• Three liters of water
• Three medium potatoes
• Small onion
• Carrot
• Little Lavrushka
• Half a glass of spider web vermicelli
• A large spoonful of sunflower oil
• Common salt
• Condiments
• Fresh greens
• Hmeli-suneli

Cooking process:

Rinse the giblets and prepare for cooking. Pour cold water and boil for about forty minutes. While boiling, cut the onion with carrots into small pieces and sauté in oil.

Cut the potatoes into small cubes and pour them into the broth, after ten minutes add the frying and spices, add the vermicelli. At the very end, add the crumbled greens, let it boil and immediately turn off the soup. If desired, sprinkle the herbs directly onto the plates.

Chicken stomachs with mushrooms

The recipe is simple but delicious. Champignons can be replaced with forest mushrooms, even frozen ones, but the taste will change slightly. It turns out very tasty with porcini mushrooms.

We will take:

• Eight hundred grams of chicken navels
• Three hundred grams of champignons
• Half a liter of sour cream
• Two large spoons of butter, ghee can be
• Two medium onions
• Dried herbs, salt and pepper

Cooking process:

Peel the stomachs, rinse and cut into three parts, chop the onion into quarters, mushrooms with plastics. Fry the stomachs with onions, add a little water, lower the temperature and simmer for an hour under the lid. Then add mushrooms, spices, sour cream, stew for another twenty minutes.

Roast in pots of chicken ventricles

A real holiday recipe, although all the products are very simple. For the sake of such a taste, do not be too lazy to tinker, try it.

We take:

• Kilo of chicken navels
• Kilo of potatoes
• Kilo of fresh champignons
• Two medium carrots
• Two large onions
• Two glasses of raw water
• A glass of 20% cream
• Two lavrushka
• Fresh herbs of your choice
• Peppercorns, regular salt, herb mix for stir-fry

Cooking process:

We wash the ventricles and let the water drain, cut into four parts, cut the onion into half rings, fry everything together in a pan, then lower the temperature and put it out under the lid for half an hour.

Separately fry the mushrooms cut with plastics. We cut the potatoes as for soup, just three carrots.

Soak the pots in advance for half an hour in cold water. Put the ventricles with onions on the bottom, after that, mushrooms and carrots, potatoes on top, add spices and add spices to each, pour cream and send them to the oven for half an hour.

Chicken navels with cheese gravy

We take:

• Kilo of chicken stomachs
• A glass of sour cream
• Large onion
• One hundred grams of hard cheese, any
• Two and a half liters of water
• Two large spoons of sunflower oil
• Plain salt, pepper, turmeric, paprika

Cooking process:

We clean the stomachs, rinse and cut into three pieces each. Cook in a saucepan for an hour and a half. Cut the onion into cubes, put it together with the boiled navels in a preheated pan, fry. Add all the spices and half a glass of broth after boiling the stomachs. Then add sour cream and simmer over low heat for 10 minutes. Then add the grated cheese, mix, wait until it melts and turn off the stove.

Korean chicken navels

We will take:

• Half a kilo of navels
• Large carrots
• Seasoning for funchose
• Small onion
• 1/2 cup soy sauce
• Olive oil
• A large spoonful of sesame seeds

Cooking process:

Prepare the ventricles and boil for an hour, cut into cubes. Rub the carrots on a Korean grater, chop the onion into cubes.

Marinate the vegetables with funchose seasoning for twenty minutes. Then fry in a pan with navels for ten minutes, at the end add soy sauce. The dish can be served cold, like a salad.

Chicken navel cutlets with pumpkin

You heard right, it is the pumpkin that I add to the minced meat. This is instead of bread or potatoes. Try it, really delicious. The cutlets, by the way, turn out to be of a delicate consistency, I put them in a pan like pancakes, with a spoon.

We take:

• Half a kilo of chicken stomachs
• Two hundred grams of pumpkin pulp
• One raw egg
• Small onion
• Ground pepper
• Two cloves of garlic
• Vegetable oil

Cooking process:

The navels need to be cleaned of the film and rinsed, fat, if desired, can be left. We twist them in a food processor and put the minced meat in a bowl. We also grind the pumpkin, mix, add the egg and all the spices. It is also better to twist the onion with garlic so that it does not feel. But you can chop the onion and sprinkle it, then add it to the minced meat.

Heat the oil and fry the patties over medium heat for seven minutes on each side. You can prepare tomato sauce for them and serve with any side dish.

Chicken navels baked in the oven in kefir sauce

We will take:

• Kilo of chicken navels
• Liter of kefir 2.5%
• One medium carrot
• Small onion
• One hundred grams of hard cheese
• A large spoonful of sunflower oil
• Red and black pepper
• Turmeric
• Hmeli-suneli

Cooking process:

We wash the navels, cut into pieces. Three carrots, a chopped onion with a knife, fry everything in a well-heated frying pan and put in a mold.

Stir the spices in kefir, pour the sauce into the mold, sprinkle with grated cheese on top and bake for forty minutes.

Chicken stomach salad

Here is the last answer to the question, what else can you make delicious from chicken stomachs? A simple and delicious salad.

We take:

• Half a kilo of navels
• Two medium-sized cucumbers
• Medium carrot
• Small onion
• One hundred grams of any hard cheese
• Half a glass of walnut kernels
• Two cloves of garlic
• Lavrushka
• Mayonnaise
• Greens
• Salt pepper

Cooking process:

Boil the cleaned and washed ventricles for an hour and a half along with a whole onion, lavrushka and carrots, cut into cubes. We also cut cheese and cucumbers. Garlic with a sharp knife.

Mix everything in a bowl, add mayonnaise, sprinkle with herbs and season. Mix again, let it brew a little.