Meat by-products are not inferior in nutritional value to first-class meat, and sometimes even surpass it. They are cheaper, which makes some housewives look at them with disdain. But if you know the secrets of cooking offal, dishes from them turn out to be tasty and healthy. Chicken "navels" for a quarter consist of protein, contain many useful trace elements, fiber, they are satisfying, but at the same time not too high-calorie. But they have several layers of dense muscle tissue. A cook's mistake is fraught with the fact that the dish will turn out tough and tasteless. If you know how to cook chicken stomachs correctly, they will remain soft and juicy, it will be pleasant to eat them.

Cooking features

If you are going to make a delicious chicken offal dish, you need to learn how to cook chicken stomachs so that they are soft and juicy. Half of it depends on the chosen recipe. Offal stewed in sour cream is always more tender than fried or boiled in water. However, the recipe is not everything. There are several ways to cook chicken gizzards so that they are soft and tasty, regardless of the recipe chosen.

• Offal from a young bird cooks faster and is more tender than from an old one. Give preference when buying ventricles of pink color and small size.
• From stale offal to cook a delicious dish will not work. Do not take chicken "navels", which have a dark shade and a sour smell. Garlic flavor should also alert you: with its help, unscrupulous sellers try to mask the unpleasant spirit of the missing meat.
• Fresh and chilled meat products remain juicier when cooked - give preference to them. If you still have to use frozen stomachs, let them thaw in the refrigerator. Offal thawed without sudden temperature changes remains juicier than those thawed abruptly in the microwave or under running hot water.
• Hardness of the stomachs can give a white film. The product produced at specialized poultry farms is cleaned of it, however, there are specimens on which it is fully or partially preserved. In this case, it must be torn off or cut with a knife, washing the stomachs before heat treatment.
• If chicken stomachs are soaked for an hour or two in cold water before cooking, they will remain softer after cooking.
• The main secret of cooking soft chicken stomachs is the duration of their heat treatment. They need to be cooked for at least an hour or even two if the offal is taken from an old bird. After that, it is still recommended to put them out. The longer you cook the stomachs, the softer they will be.

If you want to cook a delicious dish of chicken stomachs, be patient. Prolonged heat treatment will make them soft and juicy. You will give offal the desired taste with the help of fragrant spices, vegetables, sauce and other ingredients. Their choice depends on the specific recipe.

Chicken gizzards with onions and carrots in a pan

• chicken stomachs - 1 kg;
• onions - 75 g;
• carrots - 150 g;
• vegetable oil - 40 ml;
• water - 0.4 l;
• salt, pepper - to taste.

Cooking method:

• If necessary, clean the stomachs, removing fat and internal films. Rinse them thoroughly and pat dry with a towel.
• Cut into medium-sized pieces, dividing each "navel" into about 4 parts.
• Remove the husk from the onion, cut it into medium-sized cubes.
• Peel the carrots and chop them on a coarse grater.
• Heat the oil in a frying pan and put the onion in it. Fry it over low heat until translucent.
• Add ventricles and carrots to the onion, cover with water.
• Cover the pan with a lid and simmer the offal for an hour.
• Salt, pepper and continue cooking for another 10 minutes.

One of the easiest recipes for cooking chicken ventricles allows you to get a tasty and healthy dish. It remains to cook a side dish, and a hearty dinner is ready.

Chicken stomachs in beer in a slow cooker

• chicken stomachs - 0.5 kg;
• onions - 150 g;
• flour - 20 g;
• butter - 100 g;
• sugar - 5 g;
• Dijon mustard - 20 ml;
• beer - 0.25 l;
• water or chicken broth - 0.25 l;
• salt, pepper - to taste.

Cooking method:

• Rinse chicken stomachs, pat dry. If they are large, cut into several pieces.
• Peel and cut the onion into thin half rings.
• Put the butter cut into medium-sized slices into the multicooker bowl and start the unit for 15 minutes in the “Frying” mode. If your device does not have such a program, select the baking mode - the result will be identical.
• When the butter has melted completely, put the onion in it. Wait until it turns golden.
• Add offal and wait for the program to complete.
• Sprinkle with flour and stir.
• Mix beer with broth, dilute mustard with sugar, salt and pepper with a small amount of this mixture.
• Add mustard to the stomachs, stir.
• Pour in the remaining beer and broth mixture.
• Lower the lid of the multicooker, activate the "Extinguishing" mode. Set the timer to 60-90 minutes, depending on the size of your stomachs.

Stomachs boiled in beer are tender and juicy, have a piquant taste and are combined with almost any side dish. They can be served with potatoes, buckwheat, pasta, rice.

Chicken gizzards with potatoes in the oven

• chicken stomachs - 0.6 kg;
• potatoes - 0.6 kg;
• onions - 100 g;
• garlic - 2 cloves;
• tomato sauce - 20 ml;
• sour cream - 60 ml;
• fresh herbs (dill, parsley) - 50 g;
• hard cheese - 100 g;
• vegetable oil - as needed;
• salt, spices - to taste.

Cooking method:

• Rinse the stomachs, fill with water and put on the stove. Bring to a boil over medium heat, reduce flame intensity and simmer for 40-60 minutes, depending on the size of the offal. 10 minutes before readiness, you can throw a bay leaf and a few peas of black and allspice into the pan.
• Wash the potatoes and, without peeling, boil until half cooked.
• Cool potatoes and boiled stomachs.
• Peel the potatoes, cut into round slices.
• Cut the stomachs into plates or cubes.
• Crush the garlic with a special press, mix it with sour cream and tomato paste.
• Wash and chop the greens with a knife.
• Peel the onion and finely chop.
• Grease a baking dish thickly with vegetable oil, put potato slices in it.
• Sprinkle potatoes with onions, then chopped herbs and spices.
• Put the chicken stomachs in the next layer, salt and season them, grease with the prepared sauce.
• Preheat the oven. When the temperature in it reaches 180 degrees, put in it a form with potatoes and chicken offal.
• Bake for 30 minutes, then remove from oven and sprinkle with grated cheese.
• Return the mold to the oven for another 10 minutes.

Stomachs baked under sour cream will turn out soft and tender. Potatoes will add satiety to the dish. Cheese will cover it with an appetizing crust, making it worthy of a festive table.

Chicken gizzards with vegetables in a cauldron or pan

• chicken stomachs - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• tomato - 150 g;
• bell pepper - 0.2 kg;
• dill - 50 g;
• soy sauce - 40 ml;
• sour cream - 40 ml;
• vegetable oil - 60 ml;
• water (for extinguishing) - 0.2 l;
• universal seasoning with dried vegetables - to taste.

Cooking method:

• Place well-washed chicken stomachs in a saucepan, cover with water and boil until soft. Remove with slotted spoon and cool. Cut coarsely if desired. If the stomachs themselves are not large, they can be left whole.
• Peel the onion and cut into thin half rings.
• Wash the pepper, cut off the stalk, remove the seeds. Cut the vegetable lengthwise into 4 parts and cut into not too thin strips.
• Scrape and coarsely grate the carrots.
• Pour boiling water over the tomato and remove the skin from it. Remove the seal near the stem with a knife. Cut the tomato pulp into cubes about 1 cm in size.
• In a cauldron or thick-bottomed pan, heat the oil and put the onion in it.
• When the onion turns golden, add the carrots to it and fry the vegetables together for a couple more minutes.
• Add peppers and tomatoes, simmer for a minute or two.
• Put down the stomachs. Saute them with vegetables for 5 minutes.
• Mix soy sauce with sour cream, dilute with water and pour the offal with vegetables with the resulting liquid.
• Reduce the heat and simmer the ventricles with vegetables for 20 minutes.
• Add seasonings and continue to simmer for another 10 minutes, making sure that the liquid from the cauldron has not boiled away completely. Add some water if necessary.

Chicken stomachs are obtained according to this recipe not only soft, but also juicy. They can be eaten without a side dish, but it is better to supplement them with potatoes or pasta. They will remain delicious even if they cool down, they can be served instead of a cold snack. If the vegetables are not pre-fried, but immediately stewed together with offal, you get a dietary dish.

Chicken gizzards in sour cream

• chicken stomachs - 0.5 kg;
• chicken broth or water - 0.25 l;
• sour cream - 0.25 l;
• vegetable oil - 40 ml;

Cooking method:

• After washing and drying the chicken ventricles, cut them and fry for 5 minutes in hot oil. Do not cover the pan at this time with a lid; it is better to make the intensity of the flame medium or even strong.
• Reduce the heat and pour the broth over the ventricles. Simmer them covered over low heat for 30 minutes.
• Salt and season offal, pour sour cream. Continue to simmer, uncovered, for another 20-30 minutes. During this time, they will become quite soft.

This recipe for stewed chicken ventricles can be called a classic, as housewives have been using it for a long time and many chefs prefer this simple option.

Chicken gizzards with mushrooms

• chicken stomachs - 0.7 kg;
• fresh champignons - 0.25 kg;
• onions - 0.2 kg;
• sour cream - 0.5 l;
• chicken or mushroom broth - 0.2 l;
• vegetable oil - 40 ml;
• salt, spices - to taste.

Cooking method:

• Wash the chicken offal and cut them into medium-sized plates.
• Peel and cut the onion into thin half rings.
• Wash the mushrooms, blot with a towel, cut thinly.
• Mix half of the sour cream with the broth. If necessary, it can be replaced with boiled water.
• Heat the oil in a deep frying pan and put the onion half rings in it, fry them over medium heat for 5 minutes.
• Add chicken navels and fry them for 5 minutes along with onions.
• Pour in sour cream mixed with broth.
• Cover the pan with a lid and simmer the offal for half an hour.
• Salt, pepper, add mushrooms and the remaining sour cream, mix.
• Continue to simmer covered for 15 minutes.

Chicken stomachs prepared according to the above recipe are especially fragrant. Not only mushroom lovers will like them. It is difficult to treat such a dish without due respect. It can even be served at the festive table, and your guests will be satisfied.

Chicken gizzards in spicy sour cream sauce

• chicken stomachs - 0.5 kg;
• sour cream - 150 ml;
• pickled cucumbers - 100 g;
• onions - 100 g;
• carrots - 100 g;
• garlic - 1 clove;
• grated horseradish - 20 g;
• grated ginger - 5 g;
• vegetable oil - as needed;
• salt, black ground pepper - to taste.

Cooking method:

• Wash and clean fresh vegetables.
• Grate the roots of horseradish and ginger, pass the garlic through the press.
• The ventricles, washed, boil until tender in salted water. Let them cool and cut into cubes.
• Grate the carrots, finely chop the onion.
• Cut the pickled gherkins into small pieces.
• Fry the onions and carrots in hot oil, add the ventricles to them and fry them for 5 minutes.
• Mix sour cream with the rest of the ingredients, pour chicken offal with the resulting sauce.
• Simmer for 10 minutes covered.

This dish of chicken ventricles has an original spicy taste. The recipe is useful for those who like to experiment in the kitchen.

If you know how to cook chicken stomachs so that they become soft and tender, your family menu will always have inexpensive, but hearty, tasty and healthy dishes from these offal.

Stewed chicken stomachs: recipe

Stomach stewed with vegetables

800 g of chicken ventricles; - 4 medium onions; - 1 medium carrot; - salt, pepper, favorite spices; - vegetable oil.

First you need to clean the ventricles, remove the hard yellow film that is inside.

To better remove the inner film, it should be poured over with boiling water.

After removing the excess from the navels, rinse them thoroughly and cut each ventricle into several parts, then rinse everything again in water.

Now you can start extinguishing the ventricles. Well washed, they need to be put in a dry frying pan to evaporate excess moisture.

It's time to add vegetable oil: you need to pour in a small amount of it, just for frying. Onions should be peeled and finely chopped, add to the ventricles. After a couple of minutes, add the carrots, grated on a coarse grater, here. After the vegetables have become soft, it is necessary to pour a glass of water into the total mass.

Next, reduce the fire and leave to simmer. Since the chicken stomach is quite dense in structure due to the fact that you have to digest roughage, stewing can take up to 2 hours in time. The dish may be cooked faster if the birds from which these ventricles were extracted were young. Readiness is determined by taste, the navels should be soft and tender.

Add salt, pepper and your favorite spices at the end of the process along with your favorite seasonings. As a side dish, you can cook mashed potatoes, cook rice or a river.

Chicken gizzards stewed in a slow cooker

Chicken offal is practically in no way inferior to meat. The ventricles contain a large amount of protein, a lot of iron, zinc, folic acid and polyunsaturated acids. Cooking them in a slow cooker has now become available for housewives. The recipe for stewed ventricles for such an assistant is described below. For him you will need:

1 kg of stomachs; - 1 carrot; - 1 onion; - 2–3 tbsp. spoons of sour cream; - ½ cup of water; - salt and spices to taste.

Rinse chicken navels, remove fat and excess films from them.

In such fat, as a rule, there is a lot of garbage that was in the stomach

Peel the listed vegetables, finely chop the onion, and grate the carrots. On the set “Baking” mode, fry them for 10 minutes. After this time, add the ventricles cut into several parts, salt and pepper to taste, half a glass of water and a few tablespoons of sour cream into the multicooker bowl.

Cooking offal before stewing is not required. Mix all the ingredients, turn on the “Extinguishing” mode and set the time indicator to 2 hours. In order for the navels to melt directly in your mouth, you need to stew longer. You can serve this dish with any side dish.

Today I want to show you how to cook, but before that I want to say a few words about this great and healthy product. Nowadays, on the shelves of every supermarket you can find chicken ventricles or navels, as they are also called. At the same time, many housewives bypass them, either do not know what to cook from them, or think that they are not tasty.

In fact, a lot of delicious dishes can be prepared from chicken ventricles or navels. For example, you can cook soup, borscht with them, use them together with minced chicken, as a filling for pies, rolls, pies, stew in a pan or bake in the oven, cook delicious meat pate or homemade liver.

Dishes from chicken ventricles can be found in many cuisines of the world. Bright and well-known dishes include perlotto with chicken ventricles and tomato sauce, kuchmachi - a dish of Georgian cuisine, French confit from chicken ventricles, in Korean cuisine - boiled chicken ventricles marinated in a spicy sauce.

How to choose chicken ventricles for cooking is a widespread question among housewives, because the taste of the finished dish will depend on the degree of their freshness. Firstly, fresh chicken ventricles do not have any specific smell and smell exactly the same as fresh chicken. So feel free to sniff them before buying. Fresh chicken navels look elastic and moist, navels that have been lying in the window for a long time become weathered and wrinkled.

Stewed chicken ventricles, step by step recipe with photos of which I want to show you today - albeit a simple, but very tasty dish.

Ingredients:

• Chicken ventricles - 300 gr.,
• Sour cream 20% fat - 100-150 ml.,
• Carrots - 2 pcs.,
• Onion - 1 pc. small size
• Bay leaf - 1-2 pcs.,
• Salt - to taste
• Black pepper - a pinch
• Sunflower oil.

Chicken ventricles in sour cream - recipe

Before cooking, chicken ventricles must be washed with cold water.

Boil chicken ventricles for 15 minutes. Throw the finished boiled ventricles into a colander. Pour cold water over. Once the water has drained, place them on a cutting board. Cut into two pieces.

Now you can move on to preparing the vegetables. Chop the onion into small cubes.

Chop the carrot on a fine grater.

Put a frying pan with a small amount of sunflower oil on the stove. As soon as it becomes hot, put vegetables on it - with onions.

Spasser them for about 5 minutes. As soon as they become soft, put the chicken ventricles on top of them.

Immediately after them, add sour cream.

Salt the dish to taste and pepper.

In order not to kill the creamy taste of stewed chicken navels in sour cream, it is advisable not to abuse the spices, although this is not for everyone. Mix chicken navels with vegetables and sour cream. Add half a glass of water. Cover with a lid, simmer the chicken ventricles for about 15-20 minutes. The longer they are stewed, the softer they will turn out, but at the same time, the gravy from onions, carrots and sour cream will become thicker.

Shift ready chicken ventricles stewed in sour cream with onions and carrots on a plate. Serve with the main side dish until they have cooled down. Enjoy your meal. I would be glad if you liked this recipe for chicken ventricles in sour cream and come in handy. This recipe can also be made

Begin. The most important thing is to be patient, as cooking will take 1.5-2 hours.

Thoroughly clean the chicken stomachs from the yellow film, cut off the fat and rinse under running water. We cut the washed stomachs into 3-4 parts.

Fill with water and keep in water for 20 minutes.

After 3-5 minutes, turn off the fire, transfer the chicken ventricles to a colander, rinse well under running water.

Wash the pan and put the stomachs into it again. We also put a bay leaf and 4-5 black peppercorns there, fill it with water (the water should be 2-3 cm above the ventricles) and cook from the moment of boiling for 40-50 minutes over low heat. For now, you can forget about them.

In the meantime, cut the onion into thin half rings, and then into 4 more parts.

Saute the onion in vegetable oil until transparent.

Grate the carrots on a medium grater.

Add it to the onion and pass it a little.

After 40-50 minutes, as the stomachs are cooked, add the sautéed vegetables to the pan with the ventricles. We mix.

Also add tomato paste to the pot. Stir and simmer chicken stomachs with vegetables over low heat for another 30 minutes.

While the chicken ventricles continue to stew, we will prepare the sauce. Finely chop the garlic clove and herbs.

Take a bowl and pour 1 tablespoon of flour into it.

Dilute flour with 5-7 tablespoons of broth from a pan with chicken ventricles.

Add 2 tablespoons of sour cream and mix well.

Now add garlic to this mixture.

Add salt, ground black pepper and any seasoning that you like (I have suneli hops).

We mix everything thoroughly.

After 30 minutes, as the chicken ventricles are stewed with vegetables, we gradually introduce the sauce into the pan.

Add greens to the pot.

Stir and turn off after boiling.

So the chicken stomachs with sauce are ready. To be honest, they are faster to cook than to describe the cooking process. But I assure you, this is a very tender and tasty dish.

Tender chicken ventricles can be served as a separate dish, and with horns or mashed potatoes.

Bon appetit everyone!

Chicken navels ... Of course, it sounds a little not appetizing, because few people know that navels are ordinary chicken stomachs. A real delicacy and one of the favorite dishes of avid gourmets. The ability to cook chicken navels will be appreciated by men, since, basically, they are connoisseurs of dishes from various offal. And any housewife will be able to cook delicious chicken navels the first time, because they are very easy to prepare. Don't be afraid to try this delicacy, as everyone who cooked navels once now includes them in their diet.

Tender chicken navels stewed in sour cream
You can experiment with chicken navels as you like: just fry, stew with vegetables or gravy, cook soup from them. Navels are very tasty if you stew them in sour cream sauce. For 4 servings of these navels you will need:

• chicken navels - 600 gr;
  
• onions - 1-2 pcs;
  
• sour cream 15% - 300 gr;
  
• hard cheese - 50 gr;
  
• parsley, dill - 3 branches each;
  
• garlic - 2 cloves;
  
• salt and pepper.
  

To cook chicken navels in sour cream, you need:

1. Rinse the stomachs with running water and clean from the film. If you leave it, then the stomachs will be bitter.
   
2. Cut each into two or four pieces.
   
3. Fold the prepared navels into a preheated pan, previously greased with vegetable oil, and simmer over low heat for about 20 minutes.
   
4. Peel the onion and cut it into quarter rings.
   
5. After 20 minutes, add the onions to the navels and simmer them together under the lid for another half hour.
   
6. Only after this, the navels can be tested for readiness. If they are harsh, then continue to simmer them for another 10-15 minutes.
   
7. As soon as the stomachs become soft, you need to add sour cream, finely chopped greens, squeezed garlic and grated cheese to them.
   
8. Salt and pepper to taste, mix everything and simmer until the sour cream begins to gurgle.
   

The dish will turn out very tender and tasty if you cook chicken navels according to this recipe. Anything can be served as a side dish for chicken navels: mashed potatoes, stewed or fresh vegetables, rice, regular boiled potatoes, buckwheat or barley.

Aromatic chicken navel soup with noodles
Chicken navel soup tastes like a masterpiece. To prepare soup in a three-liter saucepan, we need:

• chicken navels - 400 gr;
  
• one large onion;
  
• carrots - 1 pc;
  
• small noodles - 2 handfuls;
  
• potatoes - 2-3 pieces;
  
• greens: parsley, dill, green onions;
  
• salt, pepper, lavrushka - to taste.
  

You can cook chicken navels as a soup as follows:

1. Rinse the navels, peel off the film and rinse again.
   
2. Cut them into 2 or 4 parts, put them in a saucepan and cover with cold water.
   
3. Water with stomachs should be brought to a boil and drained, and then the stomachs should be washed.
   
4. Pour them again with cold water, bring to a boil, add the peeled onion and cook under the lid over low heat for an hour.
   
5. While the stomachs are cooking, you can prepare vegetables: grate the carrots on a coarse grater, cut the potatoes into cubes.
   
6. When the navels are cooked, the onion can be taken out.
   
7. Add potatoes, carrots to the broth and cook for another 15 minutes.
   
8. Pour the noodles into a hot dry frying pan and fry it until golden brown.
   
9. A couple of minutes before the soup is ready, you need to pour the noodles into the broth, add finely chopped greens, salt and pepper.
   
10. After that, the soup must be covered with a lid and turn off the fire under it.
    
11. The soup should brew for another 10-15 minutes.
    

Soup from chicken navels turns out to be very fragrant, tender and rich.

Chicken navels are very healthy, they contain a lot of protein and iron. In addition, the calorie content of the stomachs is very low, only 94 calories per 100 grams of product. Therefore, even children and those who are on a diet can cook chicken navels.