Chicken liver with sour cream sauce in a slow cooker. Cooking chicken liver with sour cream in a slow cooker

03.03.2020 Healthy eating

By-products, which are often found on store shelves stomachs, are nutritious, low in calories and low in price. And with proper preparation, the dishes from them also stand out for their unsurpassed taste. Any recipe for cooking chicken stomachs in a pan can be diversified with the help of additional products, depending on the culinary preferences of the cook.

Before you cook chicken stomachs in a pan, you should purchase:

½ kg stomachs;
onion;
250 ml sour cream;
some sunflower oil;
salt, spices and herbs.

Cooking method:

Pre-chopped onion is fried in sunflower oil.
The washed and cleaned stomachs are divided into several parts and sent to the fried onions, where they languish in their own juice for about 50 minutes under a lid.
After the specified time, the offal is salted and peppery, after which it is poured with sour cream.
After boiling, the finished dish is removed from the heat.

With potatoes in a slow cooker

A nutritious and vitamin-rich dinner can be easily prepared with:

1 kg of stomachs;
4 potato tubers;
300 g of champignons;
carrots;
bulbs;
salt, spices and sunflower oil.

The stages of creation are as follows:

The washed stomachs are cleaned of cuticles and placed in a multicooker with oil, set in the "Stew" mode with a time of 2 hours.
When the juice is released from the offal, water is added, if desired, in a volume of 150 to 500 ml.
Potatoes and carrots are cut into cubes, which are sent 1 hour later to the stomachs.
Next is an onion chopped into rings.
After 15 minutes, the mushrooms, divided into several parts, are added.
2 minutes before the sound signal, the dish is salted and mixed thoroughly.

Spicy recipe with fried onion and garlic

This nutritious stomach dish, which can be served on its own or with a side dish, is particularly flavorful thanks to the use of garlic dressing.

You will need:

1 kg of offal;
2 onions;
head of garlic;
a stack of soy sauce;
bouillon cube, spices and salt.

Cooking chicken stomachs with a piquant taste follows the following scheme:

The cleaned stomachs are boiled for about an hour, and after cooling they are cut into pieces.
Chopped onions are sautéed until golden brown, the appearance of which signals the need to add stomachs to the onion cubes.
The contents of the pan are poured with water and a diluted bouillon cube.
The garlic is passed through a press.
After 20 minutes, the dish is poured with soy sauce and garlic gruel dressing.

Delicious chicken stomachs with onions

You can deliciously fry stomachs from a minimal set of products:

offal - 300 g;
onions - 2 pcs.;
sunflower oil - for frying;
pepper, nutmeg and salt.

Step-by-step cooking instructions:

The stomachs are washed and thoroughly cleaned from the inner shell, after which they are cut into strips.
The chopped offal is sent to a pan with sunflower oil, where it is fried until golden brown for about 35 minutes.
After the specified time, onion rings are added to the chicken stomachs, which reach the ready state very quickly.
The dish is seasoned and salted at the discretion of the cook.

Korean style in a pan

The stomachs, cooked in the style of Asian cuisine, are juicy, aromatic and pungent.

In preparation, the following are used:

½ kg stomachs;
carrot;
bulb;
30 ml soy sauce;
½ head of garlic;
15 g sugar;
a pinch of salt;
20 ml vinegar;
hot ground pepper;
sunflower oil.

During cooking:

The offal is boiled in salted water for half an hour.
After cooling, the main ingredient is crushed.
The carrots are cut into strips, and the onion is cut into thin half rings.
The carrot and onion mass is sprinkled with sugar, salt, pepper, poured with vinegar and mixed well with crushed garlic.
When the stomachs are ready, the vegetable mass with liquid is fried in a pan with heated oil for about 5 minutes.
After the specified time has passed, the sauce is poured into the pan, after which the contents are stewed under the lid for another 7 minutes.
At the end, stomachs are added, which continue to simmer along with vegetables for 10 minutes.

In tomato sauce

A tasty and affordable dish, for the preparation of which it is enough to have on hand:

½ kg stomachs;
30 ml of sunflower oil and tomato paste;
a little salt, spices;
a shot of water.

When bringing the recipe to life:

The stomachs are thoroughly cleansed and chopped randomly.
Pieces are laid out in a frying pan with oil, where they are fried for about 10 minutes over high heat with constant stirring.
Next, the offal is flavored with tomato paste and immediately poured with water.
If desired, the pasta with water is replaced with tomato juice or fresh tomatoes.
The dish is stewed for about 1 hour until cooked.
Finally, the stomachs are salted and seasoned to taste.

Braised chicken stomachs with mushrooms

If you approach the process of preparing chicken stomachs correctly, then the dish will amaze with its appetizing and juiciness.

To prepare a delicious meal, you need:

600 g stomachs;
2 times less mushrooms;
bulb;
80 ml sour cream;
a piece of butter;
salt and spices.

Basic steps:

The stomachs are washed, cleansed and divided into several parts.
Pieces of offal are laid out in a frying pan with a thick bottom, where they are filled with water so that the liquid completely covers them.
After boiling, the fire decreases, and the stomachs are extinguished for about 50 minutes under a closed lid.
The onion is chopped and the mushrooms are cut into slices.
Mushrooms are fried with onions in butter until golden brown.
When all the liquid from the pan with the stomachs has evaporated, sour cream and onion-mushroom mass are placed in the container.
The dish is salted, seasoned and heated for about 7 minutes under the lid.

To prepare juicy goulash, take:

1 kg of stomachs;
carrot;
bulb;
300 ml of water;
tomato sauce;
some flour;
salt, spices.

The preparation method consists in performing the following actions:

The onion is cut into small cubes.
The root vegetable is rubbed.
The onion-carrot mass is fried in the multicooker bowl in the appropriate mode.
Washed and peeled stomachs, a little flour are laid out for fried vegetables.
After a short frying, which helps to get rid of the flour aftertaste, the dish is poured with tomato sauce and water, seasoned and salted.
The goulash is prepared for the first half hour in the "Baking" mode, which after a sound signal changes to the "Stew" program with a timer of 60 minutes.

Advice. In season, tomato sauce can be substituted for tomato pulp.

Thus, inexpensive chicken stomachs, which often catch your eye in a butcher's shop, can be cooked very tasty, knowing the basic nuances of preparing offal.

Many housewives like to use organ meats for cooking main hot dishes, because it is tasty, cheap and does not require special skills. The stomachs in the multicooker always turn out juicy and soft, and if you have not tried them yet, we recommend using one of the recipes below.

This dish can be served with any side dish of your choice, including porridge or regular pasta. Fragrant chicken ventricles are moderately elastic and have a unique taste.

What components are needed to cook stomachs in a multicooker:

chicken ventricles - 500 g;
onion - 1 pc;
carrots - 1 pc;
garlic - 2 cloves;
tomato paste - 2 tbsp l .;
soy sauce without additives - 2 tbsp. l .;
Bay leaf;
allspice;
spices to taste.

In this recipe, soy sauce completely replaces salt, but you can use both ingredients if desired.

How to make stomachs in a slow cooker:

Rinse the stomachs, remove streaks and fat. Cut into small pieces.
Coarsely chop the onion, grate the carrots.
In a multicooker bowl, heat up sunflower oil and fry the stomachs. When half of the liquid has evaporated, add the onions and carrots. Cook in Bake mode until all moisture has evaporated.
Dilute the tomato paste in 100-150 ml of water, season with salt, pepper and pour into a bowl.
Pass the garlic through a press and add to the rest of the ingredients.
Cook, stirring occasionally, for 10 minutes in Baking mode. Add more water if necessary.
After the specified time has elapsed, set the "Stew" program and cook the stomachs in the multicooker for 60 minutes. During this time, they will become very tender and soft.

Stomach with potatoes in a slow cooker

A complete and very satisfying dish will appeal to those who love simple and delicious home cooking. These stomachs in a slow cooker are especially good in winter when served with pickles and sauerkraut. The dish will instantly warm and fill the body with pleasant warmth. An excellent option for preparing a hearty dinner for a large company.

Ingredients for multicooker stomachs:

chicken stomachs - 1 kg;
potatoes - 6 pcs;
mushrooms - 300 g;
carrots - 1 pc;
onion - 1 pc;
salt, spices - to taste;
sunflower oil.

Any mushrooms can be used - champignons, oyster mushrooms, honey mushrooms, etc. For flavor, it is recommended to add at least 5-10 grams of porcini mushrooms. If you are using dried porcini mushrooms, soak them in hot water for 20 minutes, and strain the infusion and use for gravy.

This amount of ingredients is calculated for 4-5 servings.

How to cook chicken stomachs in a slow cooker:

Clean the stomachs of excess fat, streaks and rinse thoroughly with water. Very often, in poorly processed stomachs, small stones come across, which can then break a tooth. Therefore, it is important to rinse each piece thoroughly.
Cut the stomachs into small pieces or leave whole (as you like).
Heat oil in a bowl, put on the "Stew" program and set the timer for 90 minutes. Simmer stomachs in a slow cooker until the signal, stirring occasionally. Add a little water if necessary. There is no need to salt at this stage - the salt will make the stomachs harder.
When 60 minutes have elapsed, add potatoes, cut into small pieces, and grated carrots.
Cut the mushrooms into slices and place on top of the rest of the ingredients.
After the sound signal, salt and pepper the stomachs in a slow cooker, mix and leave in the "Warm up" mode for 15 minutes.
Sprinkle with fresh herbs before serving.

Stewed stomachs in a slow cooker

Lovers of aromatic sauces will love this dish. Usually, beef or pork is used to cook something like this, but if you want to save money, use chicken ventricles. A skillful and resourceful hostess will always be able to make a hearty and delicious lunch from the most common ingredients!

What products will be needed for cooking:

chicken stomachs - 600 g;
onion - 1 pc;
garlic - 2 cloves;
zira - 1 tsp;
mustard - 2 tbsp. l .;
flour - 1 tbsp. l .;
water - 250 ml;
sunflower oil;
onions, spices - to taste.

These ingredients are enough to make dinner for three.

It will take about an hour to cook.

How to make delicious multicooker stews:

Clean the stomachs of fat, rinse in cold water and chop.
Finely chop the onion, crush the garlic with a knife.
In a bowl, heat a little sunflower oil in the "Fry" mode, fry the stomachs until crusty.
Add onion, garlic, mustard, season with salt and pepper to taste, stir and cook for another 5 minutes. Remove the garlic, change the program to "Stew" and simmer the stomachs in a slow cooker for 40 minutes.
After the signal, add cumin, flour to the bowl, pour a glass of water, stir and cook in the "Heating" mode for 15 minutes. During this time, the flour will swell, and you will get a thick, aromatic sauce.

Chicken stomachs with rice in a slow cooker

We suggest you prepare an inexpensive but very tasty lunch from chicken stomachs. In a multicooker, making it easier than ever, and the whole process will take a minimum of time.

To prepare a budget lunch, you will need the following ingredients:

stomachs - 500 g;
bulgarian pepper - 1 pc;
green onions - 1 bunch;
rice - 300 g;
butter - 30 g;
salt, spices - to taste.

Making stomachs in a multicooker is very simple:

Empty stomachs from excess fat and rinse thoroughly.
Set the Baking program and fry the stomachs in a slow cooker in a little butter.
When the liquid has evaporated, add a glass of water, switch to the "Extinguishing" program and set the timer to 60 minutes.
Steam the rice by placing a suitable container over the bowl.
After the specified time has elapsed, add bell pepper, cut into small pieces, to the ventricles, salt and simmer for another 15 minutes.
Sprinkle with green onions before serving.

Stomachs in sour cream sauce in a slow cooker

Sour cream sauce makes the stomachs in a slow cooker even more tender and aromatic, so if you like juicy gravies for a side dish, we recommend preparing this particular dish. And as a side dish, you can cook even the most ordinary pasta - with this sauce they will seem like a royal treat!

What ingredients are needed to make stomachs in a slow cooker with sauce:

stomachs - 500 g;
sour cream - 250 g;
chicken broth - 1 glass;
sunflower oil;
salt, spices - to taste.

If there is no chicken stock, you can replace it with water. For more flavor, we recommend adding 10 grams of dried porcini mushrooms. Pour boiling water over them for 20 minutes, chop the pulp and add to the sauce, and strain the infusion and use instead of broth.

Method of cooking stomachs with sour cream sauce:

Clean and rinse the stomachs.
Cut each of them into 3 parts and fry in sunflower oil in the "Fry" mode until a delicious crust.
Pour broth (water, mushroom infusion) into a bowl, salt and add your favorite spices to taste.
Bring the broth to a boil, change the program to "Stew" and cook chicken stomachs in a slow cooker for 30 minutes.
Pour sour cream into a bowl, add porcini mushrooms, if cooking with them, stir and continue simmering until thickened. If you get low-fat sour cream, you can add 1-2 tablespoons of wheat flour to make the sauce viscous.

You can serve stomachs in a slow cooker with any side dish.

Crispy stomachs in a slow cooker

Almost all recipes assume that the ventricles will be soft and tender, but what if you want to crunch something for lunch? We suggest making stomachs in a slow cooker according to the recipe described below! They can be served as a second with a side dish or placed on the table as an appetizing snack.

What components are needed:

chicken stomachs - 500 g;
onions - 1 pc;
sunflower oil;
salt, spices - to taste.

If you want to spice things up, you can add finely chopped red peppers while frying.

The method for preparing crispy stomachs in a multicooker is very simple:

Clean the stomachs and rinse thoroughly.
In a multicooker bowl, heat up the sunflower oil and fry the stomachs on the "Fry" program until crusty.
Pour a glass of water into a bowl, change to the "Stew" program and simmer stomachs in a slow cooker until soft.
Cut the onion into thin half rings and add to the bowl. Continue simmering under an open lid until the liquid has completely evaporated.
When all the moisture is gone, salt and pepper the ingredients to taste, pour in a little sunflower oil, change the program to "Baking" and fry the stomachs in a multicooker until golden brown.

Stewed stomachs in a slow cooker: video recipe

An alternative way to cook stewed stomachs in a slow cooker is described in detail in the video instructions below:

How to cook chicken stomachs with potatoes in a slow cooker?

Recipe number 1. Chicken stomachs with potatoes and mushrooms in a slow cooker .

Ingredients:

Chicken stomachs (1 kg);
Potatoes (4 pcs.);
Champignons (300 g);
Carrots (1 pc.);
Bow (1 pc.);
Vegetable oil;
Salt (to taste);

Cooking process

We wash the chicken stomachs, cleanse and remove excess fat.
We place the stomachs in a multicooker bowl greased with vegetable oil. Set the “Quenching” mode for 2 hours and stir at the beginning of the quenching. We look at how much juice was released and, based on this, add water: from 0.5 to 2 glasses if desired.
After an hour of stewing, add pieces of potatoes and carrots.
Peel the onion, chop and add next.
Cut the champignons into 4-6 parts and place them on top of the ingredients in the multicooker bowl.
At the end of cooking, add salt, chicken stomachs to taste and stir.
After the sound signal, the dish can be served to the table.

Recipe number 2. Chicken stomachs with potatoes in a slow cooker .

Ingredients:

Chicken stomachs (400 g);
Onions (2 heads);
Potatoes (0.5 kg);
Water (500 ml);
Mushrooms (200 g);

Cooking process

We wash the chicken stomachs under running water, cleanse them of fat and yellow skin, once again send them under the tap and put them in a colander. After the excess liquid drains off, we cut them into several parts.
We place chicken stomachs in a multicooker bowl and fill with water. We also send the bay leaf there and turn on the device in the "Cooking" or "Stewing" mode for 1.5 hours.
Wash the vegetables and peel them. Cut the champignons into slices, onions - into small cubes, potatoes - into medium pieces.
We take out almost finished stomachs from the multicooker, drain the broth into a separate bowl.
Pour a small amount of vegetable oil into the dry thicket of the device, pour the mushrooms and fry them until a light golden color appears.
After that, we send the onion to the champignons and continue to brown until browning.
Combine onion - mushroom frying with stomachs, potatoes, broth and spices.
Mix everything thoroughly, close the multicooker and activate the "Extinguishing" mode.
After an hour, the finished dish can be served at the table.

How to cook chicken stomachs with sour cream in a slow cooker?

Recipe number 1. Chicken stomachs in sour cream .

Ingredients:

Chicken stomachs (500 g);
Sour cream (200 - 250 g);
Water (200 ml);
Salt, pepper, spices (to taste);

Cooking process

We thoroughly wash and clean the chicken stomachs, if desired, you can also cut off the fat. Cut into strips or cubes.
Put in a multicooker bowl, salt, pepper, season with spices.
Pour in sour cream and water. Add chopped onion. Mix everything thoroughly.
On a slow cooker, turn on the "Quenching" program for 1.5 hours.
When serving, decorate with lettuce leaves.

Recipe number 2. Chicken stomachs with sour cream and tomato paste .

Ingredients:

Chicken stomachs (700 g);
Bow (1 head);
Sour cream (50 g);
Tomato paste (40 g);
Salt, spices (to taste);
Vegetable oil;

Cooking process

We wash the chicken stomachs under cold running water. We remove the yellow film and excess fat.
Peel the onion and cut into small pieces. Fry in a slow cooker in baking mode for about 5 minutes.
Put the onion in a separate plate and put the whole ventricles in the multicooker bowl and fry them for about 10 minutes.
Next, fill them with water, salt, add tomato paste and spices.
We switch the multicooker to the stewing mode and cook the dish for about 1 hour.
10 minutes before the end of the program, pour the stomachs with sour cream and stir.
Bon Appetit!

How to cook chicken stomachs with mayonnaise in a slow cooker?

Recipe number 1. Chicken stomachs with mayonnaise in a slow cooker .

Ingredients:

Chicken stomachs (500 - 600 g);
Mayonnaise (3-4 tablespoons);
Salt, seasoning (to taste);

Cooking process

We wash and clean the chicken stomachs. Cut into pieces (optional). You can also cook whole stomachs in the multicooker without cutting them.
We put the prepared product in the multicooker bowl. Fill with mayonnaise. Add seasoning to taste, salt and mix everything thoroughly.
Add a little water, about 0.5 cups. Close the lid and put the steam valve in the high pressure position. We set the "Extinguishing" mode. Cooking time is average.
After the signal, we wait until the pressure is released and by turning the valve we take out the ready-made chicken stomachs and serve them to the table.

Recipe number 2. Chicken stomachs in a slow cooker .

Ingredients:

Chicken stomachs (1 kg);
Carrots (1 pc.);
Bow (1 head);
Sweet bell pepper (1 pc.);
Tomatoes (1 pc.);
Garlic (several cloves);
Water (1.5 cups);
Mayonnaise (2 tablespoons);
Salt, spices (to taste);

Cooking process

We wash chicken stomachs well under running water, cut off the fat and cut into halves.
Rub the carrots on a track, cut the onions into half rings.
Cut the bell pepper, tomato and garlic into pieces and use a blender to bring to a mushy mass.
We lower all the products into the multicooker bowl, add salt and spices to taste. We mix mayonnaise with water in such a way that there are no lumps and fill the products with the resulting sauce.
We set the "Quenching" program for 1.5 hours.
Chicken stomachs cooked in a slow cooker can be served.

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

Recipe number 1. Chicken stomachs stewed in multicooker with vegetables .

Ingredients:

Chicken stomachs (300 g);
Onion (1 pc.);
Carrots (1 pc.);
Bulgarian pepper (1 pc.);
Salt, spices (to taste);
Adjika (1 tbsp);
Water (1 glass);
Vegetable oil (3 tbsp);

Cooking process

We wash the stomachs and clean them of unnecessary films. Cut into 2 parts.
Finely chop the onion and carrot.
We turn the multicooker into the Frying / Stewing mode for 1 hour, pour in the vegetable oil and put all the ingredients. Add salt and spices. Simmer for 15 minutes.
Add water and simmer for another 45 minutes, until the stomachs are ready.
At the end, add spicy adjika and simmer for a few more minutes.
Bon Appetit!

Recipe number 2. Chicken ventricles with vegetables in a slow cooker .

Ingredients:

Chicken stomachs (500 g);
Tomatoes (1 pc.);
Carrots (1 pc.);
Onions (2 pcs.);
Refined sunflower oil (2 tbsp);
Seasoning "Khmeli - suneli" (1 tsp);
Salt (to taste);
Water (50 ml.);

Cooking process

We rinse chicken stomachs thoroughly under cold running water. We remove the fat layer of the film. Cut into strips or thin slices.
Peel and grate the carrots in Korean style or cut into thin strips.
Peel the bulbs, rinse and cut into thin half rings.
Rinse the tomato and cut into cubes or strips. Fresh tomato can also be replaced and 1-2 tbsp. pasta.
Pour sunflower oil into the multican. We spread the prepared stomachs, tomato, carrots and onions. Add "Khmeli - suneli" and salt to taste. Mix everything thoroughly.
We pour in water. Close the lid of the multicooker, and then close the steam release valve. We set the timer for 20 minutes and cook in the "Extinguishing" mode until the sound signal.
Then we release a stream of steam, open the valve and open the lid. Mix the contents again.
We spread the chicken ventricles with vegetables on portioned plates and serve.

How to cook chicken stomachs in a sauce?

Recipe number 1. Chicken ventricles in tomato-mayonnaise sauce .

Ingredients:

Chicken stomachs (300 g);
Onion (1 head);
Salt, black pepper (to taste);
Seasonings (to taste);
Tomato paste (1 tbsp);
Garlic mayonnaise (2 tablespoons);
Bay leaf (1 pc.);
Flour (1 tbsp);

Cooking process

Soak the stomachs in cold water, peel and cut into cubes.
Peel the onion and cut into half rings.
Put stomachs into the multicooker bowl, salt, pepper and add turmeric seasoning. We fry them in the "Fry" mode for 10 minutes.
Add onion, fry everything together.
We set the "Extinguishing" mode for 60 minutes. Add tomato paste, garlic mayonnaise, stir and simmer for another 15 minutes.
Add one spoonful of flour, stir.
Pour in boiled water to hide the chicken stomachs. We add bay leaves, and at the end of stewing we remove it so that there is no bitterness. Pour in the seasoning and salt the resulting broth to taste. Simmer until tender.

Recipe number 2. Chicken ventricles in sour cream cheese sauce .

Ingredients:

Chicken stomachs (500 g);
Salt, pepper (to taste);
Paprika (1 pinch);
Water (1 multi-glass);
Sour cream (150 g);
Greens (1 bunch);
Flour (1 multi-glass);
Onion (1 head);

Cooking process

We wash and dry the chicken stomachs.
Pour oil into the multicooker bowl. We put on the "Fry" mode and fry the chopped onion.
Add the stomachs and fry too.
Add flour, mix and fill with sour cream diluted with water and salt. Add spices, bay leaves.
Cooking in the "Stew - meat" mode - 40 minutes with the steam release valve closed.
Bon Appetit!

How to cook chicken stomachs with mushrooms in a slow cooker?

Recipe number 1. Mushrooms with ventricles in a slow cooker .

Ingredients:

Chicken stomachs (500 g);
Champignons (400 g);
Onions (2 heads);
Sour cream (200 g);
Boiled water (0.5 cups);
Carrots (1 pc.);
Salt, black pepper, spices (to taste);

Cooking process

Mushrooms and offal are cooked at different times, and therefore, in addition to the multicooker, you will also have to use one pan on a regular stove.
We clean the chicken stomachs, wash and cut into strips. Place in an ordinary saucepan and cook over medium heat until they are cooked.
We cut the onion as small as possible. Rub the carrots on a medium-sized grater. Place the vegetables in a bowl, pre-oiled and fry in the "Baking" mode for 10 - 15 minutes.
We wash the mushrooms, then cut them into medium-sized slices.
Add stomachs, mushrooms, sour cream, spices, salt to the bowl. Add water.
We put the multicooker on the "Stew" mode and cook for another hour.

Recipe number 2. Braised chicken stomachs with mushrooms .

Ingredients:

Chicken stomachs (600 - 700 g);
Champignons (450 g);
Onions (2 heads);
Sour cream (200 g);
Carrots (1 pc.);
Vegetable oil;
Salt, spices (to taste);

Cooking process

We clean the chicken stomachs, wash them, put them in a saucepan and fill them with water. Boil until cooked (about an hour).
Defrost the mushrooms (if they are frozen) and drain the water. We simply rinse fresh champignons and cut them together with chicken stomachs.
On a slow cooker, turn on the "Baking" mode and fry finely chopped onions and carrots grated on the track.
Add mushrooms, chicken stomachs and sour cream. Salt, pepper and stir to taste. In case it seems too thick, you can add boiled water.
We set the "Extinguishing" mode for 1 hour, but you can turn it off a little earlier.
Bon Appetit!

How to cook pilaf from chicken stomachs in a slow cooker?

Recipe number 1. Pilaf from chicken stomachs .

Ingredients:

Long-grain boiled rice (2 glasses);
Chicken stomachs (700 g);
Onions (1 head);
Carrots (1 pc.);
Pepper, salt, cumin, turmeric (to taste);
Sunflower oil;
Water (4 glasses);

Cooking process

Cut the chicken stomachs into 2-3 pieces. Rinse thoroughly and put in a frying pan. Pour in a glass of water and simmer until the liquid is completely evaporated.
Finely chop the onion, and grate the carrots on a coarse grater.
After all the water from the pan has evaporated, add sunflower oil here. We put vegetables in a pan and fry everything until half cooked.
Pour rice into the multicooker bowl. Add 1 teaspoon of salt, pepper, turmeric and caraway seeds to this.
Put the contents of the pan into a bowl and mix everything thoroughly.
Pour in 3 glasses of cold water.
Cooking in the "Groats" mode. Not even an hour will pass before you get crumbly, fragrant and very tasty pilaf.

Recipe number 2. Pilaf with chicken stomachs .

Ingredients:

Chicken stomachs (300 g);
Parboiled rice (1 cup)
Carrots (2 pcs.);
Onion (1 head);
Seasoning for pilaf (to taste);
Garlic (3 cloves);
Vegetable oil;
Salt (to taste);

Cooking process

We wash the stomachs and remove excess veins. Cut into small pieces.
We send it to the multicooker on the "Stew" mode, within 1 hour. We add some salt to the water in which the stomachs will be stewed.
Finely chop the onion and carrot.
Drain the water from the stomachs, pour carrots and onions into the bowl, add vegetable oil. Add seasoning for pilaf. We put the multicooker on the "Fry" mode and cook for 15 minutes.
After 15 minutes add rice. For 1 cup of rice, add 2.5 cups of water.
Add rice to the mixture prepared earlier.
Fill it with water and set it back on the "Fry" mode for 15 minutes. Add some salt if necessary.
Then add 3 garlic cloves. Pierce in several places (including where the garlic went). Without adding or mixing anything else, put on the "Pilaf" mode.
Thus, you can get a delicious pilaf with well-cooked and very soft ventricles.

How to cook buckwheat with chicken stomachs in a slow cooker?

Recipe number 1. Buckwheat with chicken stomachs and vegetables .

Ingredients:

Chicken stomachs (400 g);
Buckwheat (1 glass);
Bow (1 head);
Carrots (1 pc.);
Vegetable oil;

Cooking process

We wash the chicken stomachs, fill with cold water, boil until tender, after boiling, salt the broth. Do not pour out the broth.
Fry onions and carrots. Add scalded and cut stomachs. Put the washed buckwheat, fried vegetables with stomachs into the multicooker bowl.
Fill with 1 glass of broth and 1 glass of water.
On the multicooker, set the "Buckwheat" mode.
Bon Appetit!

Recipe number 2. Chicken stomachs with buckwheat in a slow cooker .

Ingredients:

Chicken stomachs (1 kg);
Onions (2 heads);
Carrots (2-3 pcs.);
Buckwheat (2 multi-glasses);
Water (4 multi-glasses);
Bay leaf (1-2 pcs.);
Vegetable oil;
Salt, pepper (to taste);

Cooking process

We wash the stomachs thoroughly.
We turn on the multicooker on the "Baking" mode, for 40 minutes. Add a little vegetable oil, lay out the prepared chicken stomachs and fry. Add salt and pepper to taste. Add chopped onions and carrots. Mix everything thoroughly.
After the chicken stomachs are fried, we transfer the multicooker to the "Stew" mode for 1 hour. Add bay leaves.
Next, put the washed buckwheat on top. Fill with water and turn on the "Buckwheat" mode (you can also put it on the "Pilaf" mode).
Using a wooden spatula, mix the buckwheat porridge with the stomachs.
Serve to the table, embellished with fresh herbs.

How to cook soup with chicken stomachs in a slow cooker?

Recipe number 1. Buckwheat soup with chicken ventricles in a slow cooker .

Ingredients:

Chicken stomachs (400 g);
Water (2 liters);
Potatoes (3 pcs.);
Carrots (2-3 pcs.);
Bow (1 pc.);
Sunflower oil;
Buckwheat (4 tablespoons);
Bay leaf;
Greens;
Salt, pepper (to taste);

Cooking process

Peel potatoes, onions and carrots.
Cut the potatoes into cubes or cubes.
Cut the onion into small cubes.
Grate the carrots.
We wash the buckwheat groats.
Pour a little sunflower oil into the multicooker bowl, add onions and carrots.
Turn on the "Fry" mode to brown the onions.
Pour water, add chicken stomachs, buckwheat, potatoes. Salt, pepper, mix well. We turn on the "Soup" mode, for 1 hour, close the lid.
15 minutes before the end of the program, open the lid, add bay leaves, finely chopped herbs. Close the lid and continue cooking until you hear a beep.
Buckwheat soup with chicken stomachs is ready!

Recipe number 2. Noodle soup with ventricles in a slow cooker .

Ingredients:

Chicken stomachs (250 g);
Potatoes (3 pcs.);
Bow (1 head);
Carrots (1 pc.);
Thin spider web vermicelli;
Salt, spices, herbs (to taste);

Cooking process

We wash the stomachs, and divide each into 2 parts. Pour vegetable oil into the bowl, activate the "Fry" mode and set it for 12 minutes.
Chop the onion, and either cut the carrots into circles, or simply rub them on a grater. We put all the vegetables in a multicooker bowl and fry.
Peel the potatoes, chop and transfer to the vegetables. Fill everything with water, add salt and your favorite spices.
We turn on the "Quenching" mode for 1 hour and close the lid.
20 minutes before readiness, open the lid, add the vermicelli and herbs and continue to cook until you hear a beep.
Bon Appetit!