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 can be cooked from chicken ventricles or navels. delicious meals. 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 a delicious meat pate or homemade liverwort.

Dishes from chicken ventricles can be found in many cuisines of the world. to bright and famous dishes include perlotto with chicken ventricles and tomato sauce, kuchmachi - a dish Georgian cuisine, French confit from chicken ventricles, in Korean cuisine- boiled chicken ventricles marinated in 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 looking firm and moist, navels that are already long time lay on the window, weathered, become shriveled.

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 cold water.

Boil chicken ventricles for 15 minutes. Finished boiled ventricles throw it in a colander. Pour cold water over. After the water drains, put them on cutting board. Cut into two pieces.

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

On the fine grater chop the carrot.

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 interrupt creamy taste stewed chicken navels in sour cream, it is advisable not to abuse spices, although this is not for everybody. 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. Good appetite. 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

The so-called chicken "navels" are not only a figure-friendly product, but also a source of the most valuable trace elements necessary for a person. Many housewives do not buy an offal just because they don’t know how to cook. In order to have soft “navels”, you need to try, and here you won’t be able to cook anything good without certain knowledge. However, the good news is that nothing complicated is required from the cook, only attentiveness and patience.

Offal cooking rules

The first task of the culinary specialist is to choose the right raw materials so that they are soft and juicy, it will not work from a deliberately poor-quality source material. Freshness is determined not only by the smell, in which there should not be the slightest suspicious notes, but also by palpation. The "navels" should be elastic and slightly moist. Dry or wet stomachs that collapse when pressed should not be taken, not to mention sticky ones.

If the offal was frozen, it must be defrosted in advance - in the evening, put the package down in the refrigerator. Yes, for a long time, but at the exit the dish will be tastier and will not lose any useful qualities.

Usually the offal is sold already prepared for processing. However, it will not be superfluous, before cooking (so that they are soft and not bitter), check the quality of cleaning. Often on the widest side of the "navel" there remains a hard greenish skin, which must be removed. If this is not done, ready meal will give bitterness. This film is easily removed, but if it does not give in, the stomach must be scalded, and it will be removed without difficulty.

The main key to success in practical solution question how to cook chicken stomachs soft and juicy - long cooking. Before it, it is better to fill them with cool water and leave for one and a half to two hours. The “navels” should be cooked for at least an hour if you cook them not whole, but cut. If an uncut offal is cooked, it will take 1.5-2 hours to soften it.

Delicious giblets

The easiest way to cook chicken stomachs so that they are soft is with sour cream. Inspected, cleaned (if necessary) and washed, they are poured with water five centimeters above the level of the “navels” and boiled - for a long time until they are easily pierced with a fork. During this time, you can prepare the marinade: push four garlic cloves, mix six tablespoons of soy sauce, half a spoonful of black pepper and a little cumin. In this composition, the stomachs should lie down for about half an hour, the portion is enough for a kilogram of offal. In vegetable oil, chopped onion is allowed to light brown, “navels” are poured into it and sauce is poured in, tomato paste (two spoons) and sour cream in a volume of 150 grams are added. Salt - to taste, but be careful: soy sauce salty on its own. After a third of an hour of stewing, the dish is eaten with great appetite.

Unforgettable pate

Pate is the surest way to cook chicken gizzards so that they are tender. The recipe is multi-step, but the appetizer is lush and tender. A kilogram of "navels" is boiled for two hours with three bay leaves, salt and five peppercorns. Upon reaching the softness of the by-product, it is filtered through a colander, finely chopped and fried in butter. Two spoons of cognac are poured next; stomachs are stewed for five minutes. In a separate pan, large slices of three onions and two grated carrots are allowed. To them is added ground pepper, a spoonful of sugar and a little salt, after which the contents of both pans are combined. Together, the components are stewed for approximately ten minutes. finished products they make their way with a blender until smooth, laid out in a container, and the pate cools. If you intend to serve it in molds, the top is poured with melted butter; if you are going to spread, add the oil to the blender along with the rest of the ingredients.

Pickled ventricles

From the "navels" you can concoct a great snack, which will be "at court" even on holidays. A pound of offal is boiled, taking into account all the subtleties discussed when considering the question of how to cook chicken stomachs so that they are soft. Of the spices in the broth, only salt is laid. The "navels" are removed with a slotted spoon and set aside to cool. Next step- cutting them into strips. Half rings of a medium onion, half a teaspoon are poured into the same bowl powdered sugar(not sand!) And a spoonful of soy sauce is poured. In a thick-bottomed vessel it is heated vegetable oil(half a glass) and poured into a salad bowl so that all stomachs are covered. Finishing touch: a quarter cup of 5% vinegar is poured, garlic (six cloves) is pressed through and chopped parsley is poured. Night of infusion - and the snack is ready.

Perigord salad

Périgord is a French locality famous for its foie gras, wine and salad, which tourists remember fondly for a long time. The French have their own opinion on how to cook chicken stomachs so that they are soft: they fill them with melted water and slowly stew for two hours. As a result, the "navels" become, as it were, jerky. Very tasty, but fatty, and it is not always possible to get fat. Therefore, we offer an adapted recipe.

Two hundred grams of ventricles, salted and peppered, are fried in butter until golden, topped up with water and stewed until soft, for an hour. Leaf salad cut or torn rather large, ten walnuts disassembled, the cores break (also not crumbly). Two tomatoes are cut into slices. For the sauce, three tablespoons of oil are mixed, preferably walnut, but you can take any vegetable; in the volume of a tablespoon and a small spoon All other components are laid out on the leaves in a plate (“navels” should still be warm) and watered with dressing.

How to cook chicken stomachs so that they are soft: step by step, with photos

"Bird's Nests"

From chicken stomachs it is easy to cook a full-fledged, very tasty and appetizing dish, which will be appropriate for both breakfast and dinner. For him, several large champignons finely chopped, two onions are chopped in half rings, and the middle carrot is rubbed coarsely. All this together is sautéed under the lid for about ten minutes. Then properly processed and chopped “navels” are poured into the vegetables. At the same stage, half a glass of cream or milk is poured in, and the filling is stewed for three quarters of an hour. While the process is in progress, spaghetti is cooked, preferably “balls”, merged and seasoned butter. They are laid out on a baking sheet in nests, the filling is placed in the middle. Each element is sprinkled with grated cheese, and for 10-15 minutes the oven sheet is hidden in a preheated oven.

Great Dinner

Many people cannot imagine a table without potatoes. Any is suitable - boiled, baked, fried, if only it was. For such, a very suitable way is how to cook chicken stomachs so that they are soft, with potatoes: very tasty, satisfying enough, but without excess calories. First, naturally, “navels” in the amount of a kilogram are boiled until they are easily pierced, which will take from an hour to an hour and a half. If you skip this step and stew them right away with the tubers, then the offal will be hard, and the potatoes will turn into a mess. Seven hundred grams of tubers are peeled and cut into large cubes. The onion is chopped into squares, the carrot is rubbed. Vegetables (without potatoes) are fried in sunflower oil until golden brown, then three spoons are laid out to them tomato paste, and they stew a little more. Potatoes mixed with stomachs are laid out in a thick-bottomed pan, filled with water (without excess, enough to cover the food) and boiled until the tubers are ready. Shortly before the end, frying, seasonings and spices are added.

Fans of strong potatoes can fry them to a crust before stewing. True, the dish will turn out to be more high-calorie.

Multicooker fans

What modern kitchen equipment is good for is a serious relief of cook's work, since it is easier to cook chicken stomachs so that they are soft in a slow cooker than on a conventional stove, and requires less hassle. Onions are cut either in half rings or squares, as you prefer. Raw stomachs crumble into thin slices. All this is put into a bowl and filled with water - sparingly, a centimeter above the level. In a slow cooker, water does not evaporate, so you won’t need much liquid. The extinguishing mode is set for two hours; a quarter of an hour before the signal, half a glass is introduced into the bowl cold water in which a spoonful of flour, salt and spices are well mixed. This will make the gravy thicker and more flavorful.

By-products are not to everyone's taste. Many prefer to squeamishly throw away the contents of the animal's womb, and avoid such goods in stores. But the number of people who consider these products a delicacy is also large.

After all, at proper processing they become really tasty, tender and healthy. In particular, we are talking about chicken stomachs, or as they are popularly called "navels".

What's the use?

Approximately ¼ chicken stomachs consist of animal protein, in addition, their composition is rich in fiber, which improves the digestive functions of the body, ash - a natural sorbent, as well as weight beneficial trace elements(potassium, phosphorus, zinc, iron, copper). Among the list of vitamins, folic, ascorbic, pantothenic acids, riboflavin can be distinguished.

All of the above makes chicken gizzards incredibly beneficial for:

• increased appetite;
• stimulation of the digestive process;
• improving the function of natural bowel cleansing;
• hair strengthening;
• improving the condition of the skin;
• maintaining the barrier functions of the body.

Folic acid and vitamin B9 are involved in the processes of cell growth and division, tissue formation, therefore this product Recommended for pregnant women and young children.

Most useful properties preserve stewed chicken gizzards that have been cooked with little oil and water.

Calorie content and composition

For all their benefits, chicken stomachs are considered dietary product, the calorie content of which ranges from 130 to 170 kcal per 100 g of product.

Cleaning process

Chicken navels consist of muscle tissue, covered with a fatty layer on top, as well as an elastic membrane that serves to protect the internal cavity from damage. Stomachs go to stores mostly in a cleaned form, but if you are “lucky” to buy an uncleaned stomach, get ready for a rather complicated and meticulous work.

Advice! The cleaning process will go faster if the stomachs are pre-soaked in ice water.

Cleaning is carried out according to the following algorithm:

• lay out the product on a cutting board;
• through the opening of the esophagus we divide it along;
• re-wash the stomach;
• remove the elastic membrane by prying it with your fingers;
• delete adipose tissue from the inside.

Chicken gizzards in sour cream - step by step recipe with photo

Chicken stomachs are very useful product and extraordinarily tasty too. Perfect for chicken navels family table. They can be prepared with this simple and quick recipe. Ideally, stewed chicken gizzards in sour cream are good to serve with your favorite side dish. But, also this dish will be a great separate treat. Any hostess can handle simple process cooking an economical dinner, because chicken stomachs are a cheap product.

Cooking time: 1 hour 35 minutes

Quantity: 6 servings

Ingredients

• Chicken gizzards (navels): 1 kg
• Onion: 80 g
• Carrot: 80 g
• Sour cream 15%: 100 g
• Greens (parsley): 10 g
• Salt: 7 g
• Bay leaf: 2 pcs.
• Vegetable oil: for frying

Cooking instructions

How to cook delicious chicken stomachs in a slow cooker

Chicken gizzards cooked in a slow cooker - great dish for dinner or lunch. So they are especially soft and tender, and the effort for their preparation should be minimal.

Helps spice up the dish spicy sauce Chile. If such an additive is not to your taste, replace it with traditional tomato paste.

Required Ingredients:

• 0.5 kg of chicken navels;
• ¾ st. water;
• 2 onions;
• 3 tbsp sour cream;
• 50 ml chili sauce;
• salt, spices.

Cooking order tender chicken stomachs:

1. We wash and, according to the above mechanism, clean the offal, cut it into strips.
2. Finely chop the onion, fry on the “Baking” mode in oil.
3. After 5-7 min. attach the navel to the bow.
4. After another 5 minutes, add sour cream, water and sauce to the navels, season with spices and add.
5. We switch to "Extinguishing", we set the timer for 2 hours. Stir a couple of times during this time.

Recipe for stewed chicken stomachs in a pan

Required Ingredients:

• 1 kg offal;
• 2 onions;
• 1 carrot;
• 200 g sour cream;
• 100 g of tomato paste;
• 2 liters of water;
• salt, spices.

Extinguishing order chicken navels in a pan:

1. Defrost naturally stomachs, wash and clean them as described above.
2. We put all the offal in a saucepan, pour 1.5 liters of water, salt and bring to a boil, reduce the intensity of the flame and continue cooking for another hour.
3. Drain the liquid, let the offal cool.
4. Rinse with cold water and cut each navel into several pieces.
5. Cut the peeled onions into quarter rings.
6. Rub the peeled carrots on a medium grater.
7. We make onion-carrot fry in hot oil.
8. We attach the stomachs to the vegetables, fill everything with half a liter of water, simmer for a quarter of an hour under the lid.
9. After the specified time, add sour cream, Bay leaf, season with spices and add.
10. Continue simmering for half an hour.

Fried chicken gizzards - a spicy recipe

The combination will add piquancy to this dish. delicious sauce with fried onion and garlic.

Required Ingredients:

• 1 kg offal;
• 2 onions;
• 5 garlic cloves;
• 40 ml soy sauce;
• Bouillon cube.
• Salt, spices.

Cooking order spicy chicken stomachs:

1. We boil the washed and cleaned stomachs for about an hour in salted water, in the process we do not forget to remove the foam.
2. Drain the liquid, cool and cut into arbitrary pieces.
3. Fry the onion in hot oil until golden brown, add the stomachs.
4. Dissolve in water bouillon cube, pour it into the offal, stew for 20 minutes, after which we introduce soy sauce and garlic passed through the press. We continue to simmer for another quarter of an hour.
5. An excellent side dish for spicy navels will be mashed potatoes or fig.

This dish will appeal to those who love chicken stomachs and not only. Sauteed with onions, garlic and sauce - they just beg to be eaten! The dish is combined with a potato or rice side dish.

How to cook chicken stomachs in the oven

Required Ingredients:

• 1 kg offal;
• 1l natural yogurt or kefir;
• 0.15 g of cheese;
• 1 onion;
• 1 carrot;
• salt, pepper, herbs.

Cooking order chicken navels baked in the oven:

1. We clean and boil offal until cooked.
2. Let them cool, chop coarsely and put in a deep bowl.
3. Cut the peeled onion into half rings, rub the carrots on a medium grater.
4. We attach vegetables to the navels, add salt, spices, pour kefir, mix and let marinate for about an hour.
5. Put the navels together with the marinade in a baking dish, crush with cheese, pour with melted butter, put deep into the heated oven. After 20 minutes, we take out and crush with herbs.

How to cook chicken stomachs with potatoes

Required Ingredients:

• 0.6 kg offal;
• 1 onion;
• 1 carrot;
• 0.6 kg of potatoes;
• 2 garlic cloves;
• salt, spices, herbs.

Cooking steps:

1. As in all previous recipes, we prepare the stomachs (wash, clean, cook, chop).
2. We heat in a cauldron or thick-walled pan oil, on it we pass finely chopped onions.
3. Add grated carrots to the onion. We continue to pass them together for about 5 minutes.
4. Add prepared navels to vegetables, sprinkle with dry spices, add salt, reduce the intensity of the flame, pour in some water and simmer for about a quarter of an hour.
5. We put chopped peeled potatoes to the stomachs, if necessary, add water.
6. Sprinkle the finished dish with herbs and garlic.

Delicious chicken gizzards with onions

Required Ingredients:

• 0.3 kg offal;
• 2 onions;
• 1 carrot;
• salt, bay leaf, spices.
• chicken stomachs. 300 gr.

Cooking order:

1. Three carrots on a grater, cut the onion into half rings, fry them in hot oil.
2. Remove the roast from the pan.
3. Boil the cleaned stomachs for an hour in salted water with bay leaf, cool them and cut into arbitrary pieces.
4. We fry the stomachs in the same pan where we prepared the frying.
5. We spread the finished offal on a plate, sprinkle them on top with our frying, if desired, sprinkle with finely chopped greens.

Chicken gizzard salad

Eat light and delicious salad from chicken thighs.

Required Ingredients:

• 0.5 kg offal;
• 0.1 kg Korean carrot;
• 0.1 kg of cheese;
• 2 cucumbers;
• 1 carrot and onion;
• laurel leaf;
• 50 g nuts (walnuts, almonds or pine nuts);
• mayonnaise, herbs.

Cooking order chicken navel salad:

1. Boil the stomachs for several hours with onions, raw carrots, bay leaf, salt and allspice.
2. Cool the boiled offal and cut into portioned cubes;
3. Dice cucumbers and cheese.
4. We skip the garlic through the press. We chop greens.
5. We combine all the ingredients, mix, grease with mayonnaise and crush with chopped nuts.

chicken stomach soup recipe

Looking to spice up your lunch menu? Then we advise you to pay attention to the recipe below.

Required Ingredients:

• 0.5 kg offal;
• 1 medium carrot and onion;
• 5-6 potato tubers.
• 1 processed cheese;
• 3 garlic cloves;
• a bunch of greens;
• bay leaf, salt, spices.

Cooking order soup with chicken offal:

1. We wash and thoroughly clean the navels, fill them with water, after 5 minutes. after boiling, drain the water, fill it again with water, reduce the intensity of the flame to a minimum.
2. As the foam forms, remove it, add bay leaf, salt, peppercorns to the broth.
3. After about an hour, we fall asleep finely chopped potatoes, grated carrots.
4. Fry the onion in hot oil with spices, add to the onion. If desired, you can use a slotted spoon to get the stomachs out of the broth and fry them along with the onions.
5. We return the stomachs together with the onion frying to the broth, wait for the potatoes to be ready, add the grated processed cheese, cook for another quarter of an hour.
6. We check the taste of the salinity of our first course, if necessary, add a little.
7. For cooking delicious dressing for soup, mix chopped garlic, chopped herbs and sour cream.

Original recipe - Korean style chicken gizzards

Anyone who likes spicier will definitely like chicken navels cooked according to the scheme described below. As a result, we get an interesting, fragrant delicacy that can surprise guests and loved ones.

Required Ingredients:

• 1 kg offal;
• 2 large carrots;
• 3 large onions;
• 3 garlic cloves;
• 1 tbsp food vinegar;
• 50 ml soy sauce;
• 100 ml grows. oils;
• 2 tbsp rock salt;
• ½ tsp spices for Korean carrots;
• ¼ tsp black pepper, paprika and coriander.

Cooking steps spicy chicken stomachs:

1. We wash and thoroughly clean the navels, boil them in salted water for about an hour.
2. Drain the broth and let the offal cool, cut them into strips or arbitrary pieces.
3. We chop the onion in half rings, pass it to transparency in hot oil.
4. We rub the carrots on a nozzle for Korean carrots or on a coarse grater.
5. We combine onion with navels in a separate container, stir, add chopped garlic, food vinegar, soy sauce, all cooked seasonings.
6. Heat the oil in a frying pan, pour it onto the mass created in the previous step. If needed, add additional salt and pepper.
7. We send the cooked dish to the refrigerator for a couple of hours.
8. You can store the resulting snack for about a week, but only in the refrigerator.

The main difficulty that culinary specialists have when preparing chicken stomachs is how to achieve their softness. Professionals advise to do the following:

1. Frozen navels are thawed in vivo, it is advisable to do this in the evening, transferring the package to the refrigerator.
2. Give it some tenderness nutritious product prolonged heat treatment. Boil, stew or fry in sour cream or cream sauce followed by at least an hour.
3. Before cooking, in order for the dish to be soft, after thorough cleaning, it must be poured with cool water for at least a couple of hours. When this time is up, pour a new portion of water and boil for about an hour with the addition of salt, spices and roots.
4. Even when buying a cleaned version of the stomachs, they should be inspected for the presence of remnants of a tough skin.

Fry chicken stomachs over medium heat under a lid.

How to fry chicken stomachs

Products
Chicken stomachs - 1 kilogram
Onion - 1 head
Garlic - 3 teeth
Salt - 1 heaping teaspoon
Vegetable oil (sunflower or olive) - 50 milliliters

How to cook chicken stomachs in a pan
1. 1 kilogram of frozen chicken stomachs must be thawed before cooking. The day before cooking, put the stomachs in a container and refrigerate.
2. Clean the thawed stomachs from films and fatty deposits, then rinse thoroughly in cold water.
3. Peel 1 onion, cut off the rhizome and rinse with cold water. Cut the onion into small cubes with a side of 0.5 centimeters.
4. Chop 3 cloves of garlic with a knife.
5. Put the pan on high heat, add vegetable oil, heat the pan for 1.5 minutes.
6. Put chicken stomachs on a hot pan and fry for 20 minutes. 7. Stir occasionally during frying.
8. Add chopped onion and garlic to the stomachs, salt.
9. Fry chicken stomachs for another 10 minutes.

How to stew soft chicken stomachs

Products
Chicken stomachs - 1 kilogram
Onions - 2 large
Carrot - 1 large
Sour cream - 1.5 cups
Tomato paste - 3 tablespoons
Water - 8 glasses
Bay leaf - 1 piece
Black ground pepper - to taste
Allspice - 2 peas
Salt - 1/3 tablespoon
Vegetable oil - 1 tablespoon

How to cook stewed stomachs in a frying pan
1. Frozen chicken stomachs (1 kilogram) must be thawed before cooking: one day before cooking, put the stomachs in a container and refrigerate.
2. Separate films and fatty deposits from thawed stomachs, then rinse thoroughly in cold water.
3. Fold the stomachs into a saucepan, pour 6 cups of cold water, add salt.
4. After boiling water with meat, reduce the power of the burner to medium.
5. In the process of cooking, remove the foam that has formed, boil the stomachs for 1 hour.
6. Drain the liquid, cool the stomachs.
7. Rinse boiled chicken stomachs with cold water. Cut into 4 pieces each of the stomachs.
8. Peel 1 onion, cut off the rhizome, rinse with cold water and cut into half rings 0.5 cm thick.
9. Rinse 1 carrot with water, peel and grate on a coarse grater.
10. Heat the pan for 1 minute, add vegetable oil.
11. Put the onions and carrots in the pan, fry for 5 minutes, stirring occasionally.
12. Add chopped stomachs to the pan, pour 2 cups of water.
13. Cover and simmer over low heat for 15 minutes.
14. Add 1 cup of sour cream and 1 tablespoon of tomato paste to the meat, mix.
15. Add black ground pepper, allspice and bay leaf.
16. Stew chicken stomachs on low heat under the lid for 30 minutes.

Calories: Not specified
Cooking time: Not specified

Not all housewives pay attention to unattractive frozen chicken stomachs in the store, but in vain, because you can cook delicious dishes from them. meat dish! If your household is too scrupulous about the dishes on offer, just don't say that these are chicken stomachs. And when the first test is successful, the composition of the ingredients will no longer matter.

I’ll warn you right away: stewed chicken stomachs are prepared simply, but long enough. If you plan to serve this dish for dinner, then you need to start cooking 2-3 hours in advance.

So what to cook from chicken stomachs? Now we will simply stew them with vegetables, or you can stuff them with mushrooms, cook from chicken stomachs and make a great salad, or make them chopped meat for pancakes - it turns out very tasty!

What ingredients do we need for stewed chicken stomachs?

- chicken stomachs - 1 kg,
- bow - 1 pc. medium size,
- carrots - 1 pc. large,
- salt - to taste (about a couple of pinches),
- spices - to taste,
- mustard - 2 tsp, if it is not spicy or 1 tsp, if you have spicy mustard,
- sunflower oil- for frying.

Recipe with photo step by step:

If you bought frozen stomachs, then the first thing to do is to defrost them.

Now you need to wash them. Please don't ignore this moment. When you start washing them, you will see how much garbage there is. Not only small pebbles and dry grass come across, but also husks from seeds. So you need to rinse and clean the ventricles quite carefully. And there is a simpler solution - to buy already cleaned stomachs.

I do it like this. I put it in the sink and under running water I clean it well and wash out each ventricle, and I also remove the fat that is on them.

This is what chicken stomachs “washed” and cleaned of garbage look like.

Now they need to be cut. Each I cut into 4 parts, according to the recipe for stewed chicken ventricles. Experiment with the size, you may like finely chopped meat more or vice versa large pieces(then you do not need to cut them at all).

After they are cut, put them in a pan, put on slow fire and under closed lid we start simmering. You will see how liquid will begin to stand out from the stomachs (moreover, quite a lot) while they are stewed in their own juice.

When the liquid is gone, just add boiling water so that it covers the ventricles almost completely.

Add finely chopped carrots and onions and simmer again under a closed lid for about 1.5 hours. By the way, carrots can be grated, and at this stage it is advisable to salt the dish - throw a couple of pinches of salt.

Many people ask: how to cook chicken stomachs so that they are soft? The answer is simple - put them out for a long time, that's the whole secret! While cooking the ventricles, be guided by the situation, maybe after the water boils away, you will have to add a little more liquid to the pan (just add more water and simmer until tender).

And how to determine the readiness of meat? It should be soft and pierce well with a fork. If the stomachs are hard, then they are not yet ready.

At the final stage of cooking, taste the meat for salt, you may need to add a little more salt. Add spices to taste and mustard. Tip: add mustard at the end of cooking, stir the chicken stomachs and remove the pan from the heat.

That's all! Now our stewed chicken ventricles are completely ready!

P.S. You can also add at the end of cooking