Before cooking chicken navels needs to be handled correctly. When buying, pay attention to their appearance. Chicken navels (ventricles) may be sold already peeled, but sometimes they must be handled. If a yellow film envelops the navels from above, then it should be removed by prying it with a knife. In order to facilitate the cleaning process, you can pour boiling water over the product. Washed and treated navels need to be filled cold water and let it brew for an hour and a half - this will make them tender, and also shorten the cooking time.

When the navels are sufficiently infused, drain the water and let them dry. Next, cut them into small pieces or cook them whole. How and how much to cook chicken navels? We spread the ventricles in a saucepan and fill them with water so that the water is 1-2 cm higher than them; add black peppercorns and chopped carrots and onions. Then, bringing to a boil, remove the foam, cover with a lid and cook over low heat for 30-40 minutes; after which we put salt, Bay leaf and spices to taste; then boil the navels for another 10-15 minutes. After that, let them cool down for about 20 minutes. Chicken ventricles are served with tomato, mustard or sour cream and garlic sauce as well as decorate with greenery.

Cooking chicken navels in a slow cooker

We pre-process chicken navels. Then we cut into small pieces, fill with cold water and let it brew for 30-40 minutes. Then we drain the water and let them dry for 10 minutes. On coarse grater we rub the carrots, cut the onion into half rings - and together with the ventricles we put it all in a slow cooker. Then we add black there ground pepper, finely chopped garlic and 2-3 tablespoons of tomato paste (if available, can be replaced with finely chopped tomatoes).

We fill the navels with water so that it only covers them. We expose the "Quenching" mode in the multicooker for 40-60 minutes. After the end of the process, add salt and stir the food. Then we put a little bay leaf, and again put it on the "Stew" mode, but already for 10-15 minutes. Let them cool down a little. When serving, the dish can be garnished with herbs and sweet pepper rings. Please note that without preliminary soaking in water, navels should be cooked 2-3 times longer.

Cooking is clear and not troublesome, the ingredients are ordinary and inexpensive, the time is about 60 minutes. A good option for everyday family meals.

We need:

• Raw chicken stomachs - 1 kg
• Carrots - 1 large (200 g)
• White onions - 2 medium onions
• Dry coriander - 2 pinches
• Salt - 2 pinches
• Black pepper - to taste
• Bay leaf - 2 pcs.
• Drinking water - 200 ml
• Vegetable oil for frying - 3 tbsp. spoons
• Fresh parsley - 5-6 sprigs

Cooking.

• Washed in water and purified chicken ventricles add salt, sprinkle with coriander and mix well.

If you want to experiment with navels, any single seasoning for chicken will do, especially basil, thyme, and oregano (oregano). But the peppers, black and red, leave to the final stage of cooking, otherwise they can give the dish an inappropriate bitterness.

• Heat the oil in a large skillet and spread the stomachs to fry. Strong fire, without a lid, stirring regularly is the key to success. Our goal is for the ventricles to seize appetizing golden crust... Usually 10 minutes of this roast is enough.
• Reduce the heat and simmer the meat under the lid for another 25-30 minutes. If necessary, add a little water.

• During the stewing, prepare the carrots and onions for frying. Chop the onion into small cubes, and coarsely grate the carrots.
• We fry the vegetables separately, as usual for the soup frying: first add the onion to the second frying pan heated with oil, and after 1-2 minutes - the carrots. Stir and wait for the onion to become translucent.
• After half an hour of extinguishing the navels, we send them a frying, 200 ml of water, a bay leaf and simmer for another 15-20 minutes under a lid (!) Over moderate heat.

• At the very end, sprinkle the meat with chopped parsley, pepper, stir and remove from heat. Chicken stomachs - juicy and soft - ready!

Goulash with chicken stomachs in a pan

Making a recipe is very similar to the process described above. Several new ingredients will appear: bell pepper, tomatoes, tomato paste, garlic.

So, we need:

• Raw chicken stomachs - 1 kg
• Onion - 1 pc. large
• Fresh tomatoes (or in own juice) - 400 g
• Tomato paste - 2 tbsp spoons
• Bulgarian pepper - 2 pcs. medium size (red and yellow)
• Water - 2 glasses
• Flour - 1 tsp
• Granulated sugar - 1 tbsp. spoon
• Garlic - 2 tsp (granulated or chopped into small cubes)
• Salt, pepper, coriander, bay leaf
• Vegetable oil for frying

Cooking.

1. Wash chicken stomachs and cut into 3-4 parts (goulash is always prepared with small pieces of meat).
2. We heat the oil in a deep frying pan, put the ventricles and fry over high heat, not forgetting to stir. It is important to wait for a yellowish crust - 10 minutes.
3. Chop the onion and cut the pepper into medium cubes. Add vegetables to the pan. Salt, pepper, season, we practically do not diminish the fire. Stir constantly, fry for 5 minutes, so that the onion grasps with a golden crust. We make sure that the onions do not burn (!)
4. Pour one and a half glasses of water, cover with a lid, put on the smallest fire and simmer for 45 minutes (it may take an hour).
5. When the ventricles are almost ready, they become noticeably soft even when pressed with the scapula. Add chopped tomatoes, a couple of bay leaves, garlic and flour mash (100 ml of water + 1 tablespoon of sugar + 1 teaspoon of flour + tomato paste) to the pan. Bring to a boil, simmer for another 8-10 minutes and remove from heat.

Unusual and inexpensive goulash is waiting for the tasters! Offer them mashed potatoes or peas in addition. And next time replace in goulash Bell pepper- on carrots, cutting them into short strips or semicircles. Is always available vegetable can perfectly decorate a dish in such a cut.

Secrets for soft chicken stomachs

We hope we have clarified for you the question of how to cook chicken stomachs so that they are soft. There is a win-win and simple method!

There are four steps to triumph:

1. Choosing fresh navels. Pink, slightly moist, with a subtle sweetish odor. We never take a garlic-flavored product (it was processed before being sold to give artificial freshness);
2. The first 10 minutes of frying - high heat and an open pan;
3. Then simmer for about 30 minutes - covered separately from vegetables;
4. Take your time on the fire. The ventricles should be on the plate for an average of 1 hour.

Ideal prerequisites for the title of a family pet:

• Price chicken stomachs very democratic;
• low in calories - 130 per 100 grams, a useful protein has a dense interesting structure;
• You can buy the ventricles already cleaned, or clean them yourself: scald and remove the films and partitions, as our grandmothers did.

Among the many products, there are relatively inexpensive and with many useful properties chicken stomachs, in another way they are called navels in the common people.

From them it turns out great amount delicious meals.

Pretreatment of stomachs

If the purchased stomachs are uncut, then they must be cut on one side, cleaned of sand and pebbles and rinsed in water. Further, fat is removed from the outside, and a yellowish dense film is removed from the inside. In some stomachs, it exfoliates well and is removed, while in others it has to be cut off with a knife.

Chicken navels are healthy and inexpensive offal. In 100 grams of ready-made stomachs, there are 21 grams of proteins, 6.4 - fats, 0.6 - carbohydrates, and at the same time, only 130 kilocalories.

Because of this, the stomachs have dietary properties... They contain a lot of folic acid.

Their use in nutrition has a beneficial effect on strengthening the hair, and also improves the condition of the skin. Most famous dish with chicken giblets – stewed stomachs.

What else can you cook with chicken stomachs?

It turns out that many more dishes are prepared with navels:

You can even add offal to minced meat.

How much to cook?

Chicken navels are made up of four layers of hardened muscle tissue. Therefore, before cooking some dishes, for example, salads, soups, they must be cooked.

Cooking time depends on age chicken navels... Young stomachs need to be boiled for about one hour, old ones can take two hours.

Ten minutes before the end of cooking, they need to be salted. Even boiled stomachs won't be as soft as any meat. When chewing, a specific crunch is felt.

We offer for viewing a video clip in which they talk about how and how much to cook chicken offal:

Braised chicken stomachs

To extinguish navels you will need following products:

• Navels - 1 kg;
• Onion head - 3 pieces;
• Carrots - 2 pieces;
• Vegetable oil - 100 g;
• Celery root - 50 g;
• Sour cream - 100 grams;
• Seasoning for chicken - 20 g;
• Water - one glass;
• Salt;
• Lavrushka - 3 leaves.

Chop the onion and fry in oil in a pan until yellowish.

Add peeled and cut navels.

Then put the shabby carrots and celery to the giblets, pour out the water.

Close the pan and simmer for two hours. If the water evaporates, then it must be added.

10 minutes before the end, add salt, lavrushka, chicken seasoning and sour cream.

You can stew navels with the addition of various products: with mushrooms, potatoes, bell peppers, cabbage, cheese, in sour cream, mayonnaise, in various sauces.

Chicken offal with vegetables

To prepare this dish, let's take the necessary products:

• Chicken navels - 1 kg;
• Carrots - 1 piece;
• Onion head - 1 piece;
• Zucchini - 2 pieces;
• Broccoli cabbage - 200 grams;
• Seasoning for chicken - 25 g;
• Garlic - 2 cloves;
• Vegetable oil - 100 grams;
• Water - three glasses;
• Salt;
• Ground pepper - 15 g.

Cut the peeled chicken stomachs, transfer to a frying pan and fry in 75 grams of butter until crusty. In another frying pan, fry the zucchini in 25 grams of oil until yellowish, and turn off the heat.

If they are young, then simply cut them into thin semicircles. If the zucchini is mature, then, first, the peel is cut off from them, the seeds are removed, and cut into half rings.

Boil two glasses of water in a saucepan, add salt. Divide the broccoli into separate branches, place in boiling water and cook for 15 minutes.

Then drain the water and put them in a colander. Reduce heat to medium under a skillet with stomachs, add one glass of water, season with salt, cover and simmer for one hour.

After the time has elapsed, add to them shabby carrots, chopped onions, zucchini, chicken seasoning, squeezed garlic, black pepper, and simmer for 15 minutes. After the end of the time, turn off the heat, combine with broccoli and stir.

Try the recipe for cooking giblets with potatoes, which is described in the video below. Well, very tasty, you can even say that it is the best dish with chicken stomachs!

Offal with onions in a pan

To prepare stomachs according to this recipe, you will need products:

• Chicken offal - 1 kg;
• Onion head - 3 pieces;
• Vegetable oil - 100 g;
• Seasoning for chicken - 1 teaspoon;
• Bay leaf - 2 pieces;
• Water - 1 liter;
• Dried chopped dill - 1 teaspoon;
• Salt to taste.

Cut the cleaned stomachs, place in a saucepan, add 500 milliliters of water, cover and cook for two hours over low heat. If water evaporates, it must be added.

Pour 100 g of oil into a frying pan, put chopped onion and fry it until yellowish.

Put the boiled navels in a frying pan with onions. Add chicken seasoning, bay leaf, dill, salt and fry for 15 minutes.

This dish can be eaten both independently and with a variety of side dishes: with potatoes, rice, stewed cabbage, buckwheat and pearl barley porridge, horns, with spaghetti.

It turns out very tasty!

Cooking in sour cream in a slow cooker

For this dish, you must prepare the following products:

• Chicken stomachs - 0.5 kg;
• Sour cream - 250 grams;
• Onion head - one piece;
• Water - 200 milliliters;
• Lettuce and parsley - two sprigs;
• Seasoning for chicken - 25 grams;
• Salt to taste.

Cut prepared stomachs into plates and put in a slow cooker. Put peeled chopped onions on top, then salt, add seasoning for chicken, pour in sour cream and water.

Mix everything, close the lid. In the slow cooker, turn on the "Quenching" program, and set the timer for an hour and a half. Putting stewed stomachs on plates, decorate the dish with salad and parsley.

Nutritious soup

To make soup with chicken giblets, you need to prepare the following foods:

Cut the peeled chicken navels in half, put in a saucepan with boiling water and cook until tender. In a frying pan in olive oil, fry chopped onions until yellowish and shabby carrots.

Put the boiled stomachs in a colander. Put peeled and chopped potatoes, washed millet, salt in a saucepan, add water and cook until the potatoes are ready for half an hour.

Put stomachs from a colander into this saucepan, onions and carrots from a frying pan, add seasoning for soup, herbs, bay leaf, salt (if required), cover and cook over low heat for 10 minutes.

Extinguish the heat and let the soup steep for fifteen minutes.

How many good salads!

For cooking light salad you need to prepare the following products and components:

• Chicken offal - 500 g;
• Peppercorns - 1 teaspoon;
• Onion head - 2 pieces;
• Carrots - 1 piece;
• Soy sauce - 50 grams;
• Vinegar (6%) - 100 grams;
• Vegetable oil - 5 tablespoons;
• Coriander (ground) - 1 teaspoon;
• Red pepper (ground) - 1 teaspoon;
• Salt (to taste).

Cook the prepared stomachs together with lavrushka and peppercorns in a saucepan with water until cooked for one to two hours, so that they are soft.

Peel the onion, cut into half rings and pour the vinegar in a bowl for 20 minutes.

Then drain and leave in a bowl or put in a colander. Peel the carrots and rub in Korean style with straws.

Cut the boiled stomachs into thin plates and put together with onions and carrots in a deep cup, pour over all of this with soy sauce.

Put salt, red pepper and ground coriander on top in a pile.

Heat vegetable oil in a frying pan and pour into a pile of three spices. Then mix all the components of the salad well, cover with a lid and place in the refrigerator for ten hours.

You can experiment a lot with the preparation of salads. For example, add 100 grams of grated hard cheese- you get another kind of salad.

If you add 150 grams of chopped walnuts- also get a kind of salad. If you add 100 grams of boiled and chopped mushrooms, then there will be another delicious salad.

The salad can be prepared by stacking all the food in layers:

1. A layer of shabby, pre-cooked in salted water, 2 potatoes is laid down a deep salad bowl;
2. Next, a layer of boiled in salted water and chopped chicken stomachs is placed - 500 grams;
3. Top layer of two onions (cut into half rings), pre-soaked in 100 grams of 6% vinegar;
4. The next layer of shabby boiled carrots - 1 piece;
5. Cover with a thin layer of mayonnaise - 3 tablespoons;
6. Put 1 chopped ring of canned pineapple on top;
7. Insert chips in a circle along the edge of the bowl.

It is advisable to put all salads in the refrigerator for several hours after cooking. Most of the ingredients are then soaked in sauce, butter or mayonnaise and soften.

What delicious chicken legs turn out in a slow cooker! Lovely! Make sure you are here too. You will definitely come back more than once for recipes.

You can learn how to make dumpling soup in this article. And the dinner issue is resolved!

Let's sum up

To soften chicken stomachs after boiling or stewing, tap them with a hammer on a cutting board before cooking.

When boiled in unsalted water, any foods boil better, including chicken stomachs. Therefore, salt should be added 10 minutes before the end of their readiness.

A rather long cooking of chicken stomachs pays off with delicious and healthy dietary food.

Now we offer you a little rest, watch our next video and cook Filipino chicken navels.

To make chicken stomachs soft, it is necessary not only to cook them correctly, but also to clean them of unnecessary skin and fat.

Cleaning offal

The cleaning process is quite simple, it includes several sequential stages:

1. The product is immersed in ice water for 5-10 minutes.
2. Carefully cut the ventricles along the intestinal opening, clean them of sand or food debris.
3. Wash thoroughly under running water, pour in boiling water.
4. The yellow skin is carefully removed from each ventricle with a knife.
5. Rinse again.

Cooking rules

Cooking stomachs is a fairly simple and straightforward process. It is practically no different from cooking chicken hearts or other offal. They are simply placed in a saucepan, poured over with cold water and cooked over low heat for one to two hours.

Advice. During the cooking process, it is imperative to remove the resulting foam.

Simple recipes for cooking chicken stomachs: detailed instructions

Today, there are many different ways to prepare chicken stomachs. Housewives boil them, fried, stew or bake them. The recipes below will help you cope with offal at home without much effort.

Chicken ventricles in tomato-sour cream sauce

Ingredients:

• 500 g ventricles;
• 1 medium onion;
• 1 medium carrot;
• 250 ml of water or chicken broth;
• 200 ml of store or homemade sour cream;
• 50 g tomato paste;
• 50 ml of vegetable oil;
• salt, pepper to taste (you can add other favorite spices).

Cooking technology:

1. Chicken ventricles are cleaned and rinsed thoroughly under cold running water.
2. The prepared ingredient is boiled until tender (1-2 hours).
3. The onion is peeled, washed and cut into half rings.
4. Peel the carrots, wash and rub on a coarse grater.
5. Vegetables are fried in hot vegetable oil.
6. Boiled ventricles are placed in a prepared pan (if desired, they can also be chopped) and a carrot-onion mixture, everything is poured with broth.
7. The contents of the container are stewed for 15-20 minutes on low heat.
8. Add the remaining ingredients, mix thoroughly and stew for another 15-20 minutes.

The finished dish is served hot with a side dish.

Advice. Before serving, the dish can be sprinkled with fresh chopped herbs, it will give it a special uniqueness.

Tender stews with mushrooms and potatoes

Ingredients:

• 500 g of chicken stomachs;
• 3-4 potato tubers;
• 150-200 g of champignons;
• 50 ml of home or store sour cream;
• 1 chicken egg;
• salt and other spices to taste.

Preparation:

1. Mushrooms are washed with running water to remove sand and dirt, peeled, cut into large pieces.
2. The potato tubers are peeled, washed and cut into small cubes.
3. Chicken stomachs are cleared of dirt, grease and film. Cook over low heat until full readiness(bay leaf is added to the water).
4. Champignons are added to the boiled product, salted a little and cooked over low heat (for 15-20 minutes).
5. Bars of potatoes are placed in a saucepan, boiled until all the ingredients are cooked.
6. In a separate container, beat the egg with sour cream, pour the contents of the pan with the mixture, mix gently and remove it from the stove.

Ventricles stewed with mushrooms and potatoes

Stomach with vegetables

This recipe is perfect for multi-cooker cooks.

Ingredients:

• 1 kg of chicken stomachs;
• 3-4 large bell peppers;
• 2-3 medium-sized carrots;
• 3-4 medium onions;
• 5 small tomatoes;
• 350 g frozen peas or corn (you can use the "Mexican" vegetable mixture);
• 70 g butter.

Advice. Lovers savory dishes can also add chili peppers to the main ingredients.

Cooking technology:

1. The stomachs are cleaned of dirt and skin, washed thoroughly and cut into several parts.
2. Vegetables are peeled and washed.
3. The offal is put into a multicooker bowl, poured with a small amount of water (120-150 ml) and stewed for 40 minutes.
4. The onions are cut in half rings, the remaining vegetables - in large cubes.
5. Vegetables, peas (or corn) and butter are placed in the thicket with stomachs.
   The contents of the equipment are once again put on the "extinguishing" mode for 25-30 minutes.

Chicken ventricles are not only tasty and satisfying, but also very useful for the body. Soft and tender offal will become a favorite delicacy for dining table... Prepare them for your family, the household will appreciate the efforts of the hostess at the proper level. Experiment, try - everything will definitely work out!

A simple recipe for chicken ventricles: video

In this article, we will talk about how to cook stomachs. Most people prefer chicken, but we will not only touch on them, because there will certainly be people who prefer a different type of meat.

How to choose stomachs?

Well, let's start, perhaps. And yet, it is from chicken stomachs, which, by the way, are called navels by many. What does the cooking time of stomachs depend on? Good cook will say that a lot depends on how old the chicken was. That is, the first factor is the age of the chicken. Experienced chef high-quality meat will be determined by eye, but what about an ordinary man in the street? How to determine a good product does he buy or not?

If the product is packaged, then everything is simple - just look at the date of manufacture. If you buy on the market, then you have the right to request a veterinary certificate. Not a single product in major markets Catering is not complete without veterinary certificates.
Do not buy in unverified places, because chicken ventricles are a perishable product, their shelf life is no more than two days. Be careful when choosing !!!

How much to cook chicken stomachs?

And now, finally, you found a good and quality product... They brought them home, and the question arose - how to cook them. First of all, like any product, the ventricles must be rinsed, preferably with cold water. The next step, as in the preparation of any meat, is to trim the veins, fat and films. The product is ready to be placed in a saucepan. We put on fire. Foam often appears during cooking. We can delete it in a way available to us. It is more convenient, first of all, with a slotted spoon.

It is recommended to cook over low heat. The cooking time will be one and a half hours. If you are cooking in a pressure cooker, then the time is shortened. After boiling, only 30 minutes. Here I would like to note that chicken stomachs are cooked much faster. Just half an hour over low heat under the lid, and 15 minutes in a pressure cooker.

Still, let's talk more about chicken ventricles. The chicken itself is dietary product, and stomachs by-product. At the same time, tender meat has many nutrients, such as phosphorus, zinc, iron, and most interestingly vitamins E and B.

By the way, if you are lucky enough to purchase chicken ventricles, then it will take much less time to cook them. Literally 30 minutes over low heat and only 15 minutes in a pressure cooker.

Chicken acorns go well with almost any kind of side dish. Good luck with your experiments !!!

How much to cook other types of stomachs?

And we, perhaps, will tell you a little more about the preparation of beef, pork and turkey stomachs.
A beef stomach, which has another name - a scar, may not please any housewife when cooking, since the process, unlike chicken stomachs, is very laborious. Moreover, during cooking, it emits a rather specific bad smell and its cooking time is already about three and a half hours. Not every housewife will like it.

What about pork stomachs?

In general, it is not eaten directly. It is more suitable for making brawn. What is it? - a person who is uninitiated in the culinary business will ask. By and large, this is a pressed sausage, and is preparing just from pork meat, pork fat, tongues, liver and stomachs, respectively. As part of a brawn, cooking is delayed for almost 2 hours.

Well, let's talk a little about turkey

The cooking process for cooking is identical to the process described above. We pass directly to the cooking time. Turkey stomachs are boiled for 30-40 minutes, that is, even slightly less than chicken stomachs. If after cooking you want, for example, to stew stomachs with vegetables, then be prepared to spend about 20-25 minutes more before being fully cooked.
What, taste qualities people are different, so we wish you successful culinary experiments !!!

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