Chicken gizzards are a tasty and healthy offal and are widely used in cooking. Pates are prepared from them, used to make salads, served as a hot dish with a side dish or as an independent meal. Despite this, many housewives are rather distrustful of the stomachs, considering them to be too dry and sinewy.

However, such culinary incidents occur as a result of poor preparation and improper preparation of offal. Stomach frying is also no exception, and often with an inept approach they really turn out to be “rubber”. In order for the dish to turn out delicious and not cause disappointment from wasted time and effort, you just need to learn how to cook it.

Criterias of choice

In order for fried ventricles to turn out tasty and healthy, they need to be chosen correctly. First of all, it is necessary to pay attention to their smell - a fresh offal has a sweetish, non-rejectionable aroma. If the ventricles smell bad, then you should not hope that the smell will disappear during heat treatment. In such a product, most likely, irreversible biological processes have already begun, so you should never buy it.

The second criterion for choosing stomachs is their appearance. Ideally, the product should have a rich pink color and be slightly moisturized. If the stomachs look rather dry, then most likely the storage conditions have been violated, as a result of which the product has lost a lot of moisture.

If the offal is sold chilled, then you need to pay attention to the expiration date, which in this case is only 48 hours. It is also not recommended to purchase pickled stomachs. This is due to the fact that very often unscrupulous sellers try to mask the unpleasant smell of an expired product with a marinade.

Therefore, no matter how appetizing pickled ventricles look, it is better to refuse to purchase them.

Features of preparation

Most chicken stomachs are sold already peeled. However, factory machining is often not enough. Poorly cleansed stomachs begin to taste bitter, have an unpleasant aftertaste and are badly chewed. It is for this reason that they need to be carefully prepared before frying. Stomachs should be cleaned as follows: first of all, they should be washed in cool water, cut lengthwise and manually cleaned of a hard film.

Then you need to carefully remove the fat located on the inside of the ventricles. If there are difficulties with the separation of the yellow fatty film and it cannot be torn off in any way, then in this case it is necessary to pour boiling water over the stomachs and quickly drain the water. After this procedure, the fatty films should separate without difficulty. After the film is finished, you need to remove the small cartilages and rinse the stomachs again with warm running water. Immediately before frying, they must be placed in a saucepan, poured with plenty of water, salted and simmered for an hour.

Frying methods

There are several ways to fry chicken ventricles. Each of them requires minimal costs and allows you to get a tasty and healthy dish at the end.

Fried gizzards with onions

To prepare this dish you will need the following ingredients:

• half a kilogram of offal;
• 4 large spoons of vegetable oil;
• 1-2 medium onions;
• one large carrot;
• salt and spices.

The technology for preparing stomachs with onions is quite simple. To do this, cut the pre-peeled and cooked ventricles into thin strips, spread them on a heated frying pan, add onion chopped into large rings and carrots grated on a coarse grater. Then the contents of the pan are salted and peppered, then put on fire and covered with a lid. Roast the stomachs for 10-15 minutes until the carrots and onions give juice.

Then spices are added in the form of basil, thyme, oregano, or any other seasoning for chicken. After that, the ventricles are stewed in the resulting juice until fully cooked. Done right, the result is a tasty and soft dish that can be used as an addition to rice, potatoes, or pasta.

To make the dish even juicier and richer, it is poured over with sour cream and ginger sauce. To do this, take:

• 200 g sour cream;
• two pickled cucumbers;
• two large spoons of horseradish;
• 50 g fresh ginger or 1 tsp. dry product;
• salt and pepper to taste.

Then finely chopped cucumbers, chopped ginger and horseradish are added to the stomachs freshly fried with onions and carrots. Then close the pan with a lid, simmer for 3-5 minutes, then add sour cream and cook for another 10 minutes. With strict observance of the sequence and proportions, the ventricles will strongly resemble mushrooms in taste.

Fried ventricles with garlic

To prepare them you will need:

• 1 kg offal;
• one medium-sized bulb;
• three cloves of garlic;
• vegetable oil;
• salt and pepper.

Vegetable oil is poured into a cast iron pan and put on fire. After it warms up, add pre-cleaned and washed ventricles and fry them over moderate heat under a lid for 30-40 minutes. In the process of frying, the stomachs must be stirred, and finely chopped onion and garlic are added 10 minutes before cooking. The prepared dish is served at the table as an addition to any side dish or as a separate dish, placed on a large lettuce leaf. It is undesirable to reheat ready offal - from this they can lose their juiciness and become more rigid.

Fried ventricles with mushrooms

To prepare this dish you will need:

• 1 kg offal;
• 450 g of champignons;
• 5 g Tabasco sauce;
• 10 g turmeric;
• two large onions;
• 120 ml vegetable or olive oil;
• 3 cloves of garlic;
• a bunch of dill;
• salt and black ground pepper.

First of all, a large pot is filled with water and put on fire. After boiling, cleaned and washed ventricles are placed there and boiled for an hour and a half. There is no need to salt the water.

Cooked offal is thrown into a colander and left to cool. At this time, the washed and peeled champignons are cut into small cubes, dipped in a frying pan with hot oil, fried until cooked and laid out on a plate. Then they clean and cut the onion in half rings, pour it into a heated frying pan, add vegetable oil, add the stomachs and fry under the lid for 5 minutes.

Then mushrooms are poured into the stomachs, salted, ground pepper and Tabasco sauce are added, mixed thoroughly, covered with a lid and cooked for another 3-5 minutes. If necessary, vegetable oil is added again. Then put turmeric, chopped or garlic through a press into the pan and simmer for another 7 minutes. After that, green dill is finely cut, added to the stomachs and stewed for another 2-3 minutes.

Serve the dish on the table immediately after preparation. It is not recommended to allow it to cool and reheat. As a side dish, you can use any cereals, mashed potatoes and pasta. This dish goes very well with a creamy or sour cream sauce.

Fried ventricles in batter

For this recipe you will need:

• a glass of vegetable oil;
• 30 ml brandy;
• one egg;
• 5 large spoons of flour;
• 1/4 cup milk;
• 1 large spoon of grated ginger;
• 50 ml soy sauce;
• two small spoons of mustard;
• 200 g cream;
• 3-4 cloves of garlic;
• 0.2 kg of frozen broccoli;
• half a kilogram of offal;
• salt, spices, parsley;
• 1 st. l. butter.

Fried, with onions - a fragrant and satisfying dish. We offer you several recipes with different ingredients. Choose any option - and you can start cooking. The main thing is to follow the instructions. And then everything will work out for the best.

Fried chicken stomachs (with onions) in a slow cooker

Required Ingredients:

• 50 ml of mayonnaise;
• medium bulb;
• a bunch of dill;
• garlic - a couple of cloves;
• potatoes - 0.5 kg;
• spices;
• 300 g of chicken stomachs (boiled);
• 30 ml refined oil.

Practical part:

Fried chicken stomachs (with onions in sour cream): recipe with photo

Grocery set:

• 1 st. l. flour and mayonnaise;
• medium carrot;
• spices;
• 1 kg of chicken stomachs;
• bulbs - 2 pcs.;
• some refined oil;
• sour cream - 2 tbsp. l.

Cooking instructions

Step #1 Where do we start? We take out the chicken stomachs from the package, rinse with water and clean from the films. Cut into pieces (medium). We send them to the pan. Cook for 30-40 minutes.

Step #2 Peel and chop the onion. And we pass the carrots through a large grater.

Step #3 Place the onion slices into the hot skillet. Fry using oil. After a couple of minutes, add the grated carrots. Then lay out the chicken stomachs. Pour some broth into the pan. We are waiting for the moment of boiling.

Step #4 It remains to put sour cream, spices and mayonnaise in the dish. Salt. We mix. We mark 2-3 minutes. Then add flour. Although this is optional. Fried chicken stomachs (with onions in sour cream) are ready to serve and further use. As a side dish, boiled rice, pasta and mashed potatoes are suitable for this dish.

simple recipe

Grocery list:

• soy sauce - 2 tbsp. l.;
• 250 g of onion (bulb);
• 5 cloves of garlic;
• 1 kg of chicken stomachs;
• spices.

Cooking:

1. Let's start with the processing of the main ingredient - the stomachs. We clean them from films, rinse in running water. Cook in slightly salted water. It will take no more than 30-40 minutes. We shift the stomachs to a plate. When they cool down a bit, cut into pieces.
2. Put the chopped onion into the saucepan. Fry using a minimum of oil. Add chopped garlic with a knife. We mix. Dissolve the bouillon cube in a glass of water. Then pour it into a saucepan.
3. Our dish should boil a little. Now you can fall asleep pieces of chicken stomachs. Let's take 10 minutes. How much time is enough for the ingredients to be well stewed. At the end of the cooking process, pour soy sauce into the saucepan in the right amount. Spicy food lovers can also add more garlic. The main thing in this case is not to overdo it. The dish should be stewed for another 10 minutes with the lid closed. Fried chicken stomachs with onions are juicy and appetizing. The taste of this dish will be appreciated by your household.

Finally

Fried chicken stomachs with onions are a great option for a budget lunch or dinner. You do not need a lot of food and free time.

Any hostess will need information on how to cook chicken ventricles. This by-product is rich in useful components, it is used in baby food and for weight loss. You can make soups, salads, broths from it. The main dishes from the stomachs are varied - roast, stewed, baked.

Cooking chicken stomachs

For many housewives, a recipe that informs how to cook chicken stomachs is difficult due to a lack of knowledge. The processing of offal takes a long time, because they consist of four layers of muscle and mucous tissue. Their cooking lasts from 40 minutes to an hour and a half, and then is complemented by stewing with sour cream or roasting with onions, carrots and fragrant roots.

It is recommended to cook fresh stomachs, because they are stored for no more than two days. Chilled ventricles should be chosen for cooking, which are elastic, slightly moist to the touch, and have a pleasant sweetish smell. There is no need to take slippery flabby stomachs, sour and unpleasantly smelling - it will not be possible to cook a delicious snack from them due to staleness.

If the cook bought a frozen offal, it should be defrosted in the refrigerator for 12 hours. This slow process will preserve the taste and nutritional properties. Before cooking, it is worth removing the gastric film, bile smudges on the surface, rinse thoroughly with warm running water. Cook them over medium heat under a lid, adding bay leaves, black peppercorns and salt to the broth. You can use a pot, oven, frying pan or cook dishes in a cauldron.

Dishes from chicken stomachs

Finding a suitable recipe for chicken stomachs is not difficult for an experienced chef, because there are a huge number of them. Offal can be boiled, stewed, baked and fried, used solo or in combination with hearts, liver from the same chicken. For novice cooks, it’s right to choose a step-by-step recipe or a recipe with photos that will help you understand the secrets of processing.

It is very tasty and quick to cook offal, stew, stew them with sour cream or fry them in breadcrumbs. You can bake ventricles with cheese, make salads from fried foods. They go well with cereals and pasta, they bring satiety to vegetable soups and salads. The addition of mushrooms to the by-product makes the dish more refined, and sour cream - soft and tender. The versatile product is combined with many spices - herbs, allspice, dried dill and coriander.

In a slow cooker

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 95 kcal.
• Destination: for lunch.
• Cuisine: author's.

How to quickly cook chicken navels in a slow cooker, the following recipe will help you figure out. Using a slow cooker helps to reduce processing time to a minimum while maintaining all the benefits and nutritional value. The appetizer turns out to be very satisfying, soft, tender, saturated with the aromas of onions and fresh carrots. You can add your favorite seasonings if you wish.

Ingredients:

• chicken stomachs - 0.75 kg;
• onion - 100 g;
• carrots - 1 pc.;
• vegetable oil - 20 ml;
• water is a glass.

Cooking method:

1. Rinse the ventricles, put on the bottom of the bowl. Add onion cubes, grated carrots, pour water, salt and pepper.
2. Cook in simmer mode for 40 minutes.

in a frying pan

• Servings: 7 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for dinner
• Cuisine: author's.
• Difficulty of preparation: medium.

It is very tasty to cook chicken stomachs in a pan in combination with onions, carrots and spices. The stewed appetizer exudes a pleasant aroma, has a rich appetizing color and goes well with any side dish. It will be correct to serve it with mashed potatoes, boiled cereals or pasta in combination with sour cream or. If desired, you can sprinkle the dish with chopped herbs.

Ingredients:

• chicken stomachs - 0.75 kg;
• onion - 50 g;
• carrots - 1 pc.;
• vegetable oil - 20 ml;
• water - 1.5 cups.

Cooking method:

1. Finely chop the onion, fry in oil for 10 minutes until soft and transparent.
2. Cut the ventricles, add to the onion along with grated carrots, pour boiling water.
3. Simmer on low heat for an hour, salt and pepper 10 minutes before the end of cooking.

in sour cream

• Cooking time: 2 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 107 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook sour cream stewed chicken navels correctly will help you find out the recipe below. This soft tender dish will not leave anyone indifferent due to the combination of the creamy taste of sour cream with carrot-onion frying. An excellent option for serving a meat dish with baked or boiled potatoes, bean or cereal porridges on the water.

Ingredients:

• chicken stomachs - 1 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• sour cream 30% fat - a glass;
• tomato paste - 20 ml;
• bay leaf - 1 pc.;
• allspice - 2 peas;
• broth - 400 ml;
• vegetable oil - 10 ml.

Cooking method:

1. Fill the navels with water, salt, cook for an hour over low heat.
2. Fry the onion chopped in half rings with grated carrots until transparent, add the chopped ventricles, pour in the broth.
3. Simmer for 15 minutes over low heat, add sour cream with tomato paste, spices.
4. Remove from heat after half an hour.

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 118 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: simple.

Information on how to cook chicken gizzards with onions is given below in an accessible form. Correctly following the instructions will help to make this by-product correctly. The result is a hearty aromatic snack that will not cause difficulties even for novice cooks. Spicy sharpness is achieved through the use of garlic cloves, and fried onions add softness.

Ingredients:

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

Cooking method:

1. Fry the navels in oil for 15 minutes, add the chopped onion.
2. After 5 minutes, salt, pepper, add the added garlic, pour in the water.
3. Simmer with the lid open until the water has completely evaporated.

With mushrooms

• Cooking time: 1.5 hours.
• Servings: 7 persons.
• Calorie content of the dish: 143 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

It will turn out very tasty if you cook stewed chicken ventricles with mushrooms. Any mushrooms are suitable as an additive - ceps, chanterelles, but the recipe involves taking the usual champignons and cutting them into slices. You will get a spectacular snack with a pleasant mushroom aroma and increased satiety.

Ingredients:

• chicken navels - 0.7 kg;
• onions - 2 pcs.;
• champignons - 250 g;
• sour cream - half a kilo;
• vegetable oil - 30 ml.

Cooking method:

1. Cut the navels into pieces, chop the onion, simmer the mixture in oil over low heat under a lid for an hour.
2. Salt, pepper, add mushroom plates, simmer for another 10 minutes. Pour sour cream, hold for 10 minutes, let it brew.

cutlets

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Delicious and well-fried cutlets from chicken stomachs are obtained, which are distinguished by a rich aroma and pleasant texture, come out dense, elastic. At the same time, they have a meaty smell. It is good to serve them with buckwheat, boiled rice or pasta in a sauce of tomatoes or cream and sour cream with garlic.

Ingredients:

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

Cooking method:

1. Pour milk over the bread, squeeze it out after 5 minutes, mix with eggs, salt and pepper.
2. Combine with ventricles ground in a blender, onion, garlic.
3. Form cutlets from minced meat, fry on both sides until golden brown.

Soup

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 29 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

A low-calorie and dietary chicken stomach soup is obtained, which the recipe with a photo will teach you how to cook. It also uses liver and hearts, which gives the finished soup a rich meaty aroma and taste. It is good to serve it with sour cream, crispy white bread toasts, rubbed with garlic. A pleasant hot broth will appeal even to children.

Ingredients:

• water - 2500 ml;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 0.2 kg;
• vegetable oil - 10 ml;
• vermicelli - 50 g;
• dried greens - 2 g;
• garlic - 2 cloves;
• bay leaf - 1 pc.;
• chicken navels - 100 g;
• hearts - 100 g;
• chicken liver - 100 g.

Cooking method:

1. Pour the giblets with water, cook until half cooked - about 20 minutes.
2. Pour potato cubes, fried onion-carrot mixture, crushed garlic.
3. Salt, pepper, cook for 10 minutes over low heat.
4. Pour vermicelli, bay leaf, herbs, cook for another 5 minutes.

How to boil chicken stomachs

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 114 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

For the next recipe, you will need to boil chicken stomachs in order to eventually turn them into a bright and fragrant one, perfect for serving even on a festive table. It will turn out hearty, colorful by adding carrots, canned red beans and spices. It is better to fill it with olive oil, but you can always take the usual mayonnaise or sour cream.

Ingredients:

• onion - 1 pc.;
• carrots - 1 pc.;
• red canned beans - 80 g;
• olive oil - 80 ml;
• ventricles - half a kilo.

Cooking method:

1. Boil the ventricles for 1.5 hours in salt water, cool directly in the broth, cut into strips.
2. Grate the carrots for cooking salads in Korean, chop the onion into thin half rings. Fry in half the oil, mix with boiled meat components.
3. Add beans, salt, pepper, season with oil.

Chicken ventricles with potatoes in the oven

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 145 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

The following recipe with a photo will inform the cook how to cook chicken stomachs with potatoes for a hearty hot dinner. At the same time, a side dish and a main course are prepared, so that the housewives will save time. The baked snack will be distinguished by its rich taste and aroma, increased nutritional value and will keep you feeling full for a long time.

Ingredients:

• chicken navels - 0.6 kg;
• potatoes - 5 pcs.;
• onion - 1 pc.;
• cream 20% fat - a glass;
• garlic - 2 cloves.

Cooking method:

1. Cut the navels into slices, cut the potatoes into cubes, onion into half rings, crush the garlic.
2. Fold the products in a baking sleeve, salt, pepper, pour cream.
3. Cook for 45 minutes at 180 degrees.

Roast

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 164 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

An excellent option for a hot dinner is roast chicken ventricles, for which potatoes, carrots and champignons are combined together. The result is an excellent rich snack that delights all family members with a pleasant aroma and increased nutritional value. Such food may well become an option for treating guests who will appreciate it on the festive table.

Ingredients:

• chicken stomachs - 1 kg;
• potatoes - 1 kg;
• champignons - 0.9 kg;
• onion - 1 pc.;
• carrots - 2 pcs.;
• bay leaf - 2 pcs.;
• allspice - 3 peas;
• cream - a glass;
• water - half a liter;
• greens - a bunch.

Cooking method:

1. Cut the ventricles into 3 parts, fry over high heat until the liquid evaporates, add potato cubes, simmer for 10 minutes.
2. Add mushroom plates, onion half rings, grated carrots, simmer for 5 minutes.
3. Arrange in pots, sprinkle with spices and fill with cream.
4. Close the lid, cook for an hour at 180 degrees and another 40 minutes at 150 degrees.

How to cook chicken stomachs so that they are soft

The main problem for all cooks is how to make chicken stomachs soft. It is answered by professionals who advise the following:

1. Tender and nutritious meat is easy to get with long heat treatment - cook for at least an hour, stew or fry in a sauce of sour cream, cream or mayonnaise.
2. To keep the navels soft after cooking, they are cleaned, washed thoroughly and poured with cool water for 2-3 hours. After that, it will need to be drained, poured with a new portion of water to a height of just over 5 cm above the meat surface and boiled for an hour with the addition of roots and spices.
3. Rigidity to an offal is given by an internal film. If shop stomachs are bought, then it is not there, but the farm version will have to be cleaned on its own. To do this, each ventricle must be filled with cold water, make an incision with a sharp knife, shake out the contents, rinse with boiling water and remove the film. It remains only to cook, stew in beer or fry prepared offal in a pan.

Video

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. The garlic aroma 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 proper 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.

7 recipes for delicious chicken stomachs. Very cheap and very tasty.

CHICKEN STOMACH QUICKLY

500 gr chicken stomachs
2 onions
3 tbsp vegetable oil
½ teaspoon of soda
spices to taste
salt.

Rinse and dry the navels. Finely chop the onion, put it in a cauldron with heated oil, fry until browned. Add the stomachs to the onion, fry until juice is released, add soda (soda is added when cooking sinewy, dry meat, stomachs, offal to speed up the cooking process, while the meat turns out tender, juicy) - the sauce will foam when the foam comes off, add spices, salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and pouring boiling water so that it constantly covers the ventricles.
Cook the dish until the ventricles are soft. For many, chicken stomachs taste like mushrooms, if you combine them with mushrooms, then this feature of perception, if any, will increase even more, and it will turn out even tastier.

STEW WITH MUSHROOMS AND POTATOES CHICKEN VENTRICLES

650 gr chicken stomachs
400 gr potatoes
300 gr any fresh mushrooms
50 gr sour cream
1 egg
Bay leaf
salt, pepper to taste

Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 parts, pour water, put the laurel and boil for 2 hours until soft.
Add mushrooms to the prepared stomachs, salt, bring to a boil, reduce the heat and boil for 15 minutes, put the potatoes and cook until tender.
Mix sour cream with an egg, pour the mixture into a saucepan, mix, remove it from the stove.

CHICKEN VENTRICLES STEWED IN SOUR CREAM

1 kg chicken stomachs
50 gr butter
2 carrots
2 onions
4 tbsp mayonnaise
4 tbsp. spoons of sour cream
vegetable oil
black pepper, herbs, salt - to taste

Boil the stomachs until soft, let cool and chop. Grate the carrots, chop the onion, fry the vegetables in oil until half cooked.
Add the stomachs to the vegetables, stew for 5 minutes, pour in the sour cream, put mayonnaise, pepper and salt, season with butter, then simmer for another 5 minutes, add chopped herbs, mix, remove from the stove.

CHICKEN VENTRICKS IN ORIGINAL SOUR CREAM SAUCE

500 gr chicken stomachs
150 gr sour cream
2 pickled cucumbers
1 bulb
1 carrot
1 garlic clove
0.5 cm fresh ginger root
2 tbsp horseradish

black pepper
vegetable oil
salt.

Boil the stomachs in salted water for 40 minutes, let cool, finely chop. Peel and cut the carrots and onions into small cubes. Heat vegetable oil in a frying pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring.
Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer over medium heat for another 10 minutes.

PILAF WITH CHICKEN VENTRICLES

300 gr chicken stomachs
2 garlic cloves
5 cups long grain rice
1 tomato
1 bell pepper
1 small eggplant
1 onion
black pepper, salt to taste
vegetable oil

Boil the stomachs with plenty of water, salt the broth to taste, remove them from the broth and chop.
Grind garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, sweet pepper, fry for 3 minutes, put not coarsely chopped tomato, ventricles, pepper and salt, pour in the broth left from the stomachs, add washed rice, cover with a lid and cook the dish for 3 minutes over high heat, then 7 minutes over medium, then at a minimum until the rice is ready. If necessary, add broth.

VENTRICLES IN BEER

1 kg ventricles
0.5 l light beer
1 head of onion
60 gr butter
2 tbsp. spoons of mayonnaise
ground black pepper
spices

We clean a kilogram of chicken ventricles, wash, cut in half. Pour odorless vegetable oil into a frying pan, ventricles there, fry.
10-15 minutes pass, we take 0.5 bottle of light beer, a glass for ourselves, the rest - into the ventricles))) We simmer for 30-40 minutes on a slow flame.
Add a lot of onion, cut into half rings, (if there is leftover beer), 60 grams of butter, 2 tablespoons of fat 67% mayonnaise, ground black pepper, a little saffron or curry, favorite spices, and forget for another half an hour.
When you want to eat a frying pan, turn off the gas, sit near the stove for about 15 minutes.

We love pasta and buckwheat, but any side dish can be - boiled potatoes, mashed potatoes, pea puree ...

OPTION 2
First I fried the onion (I love the taste of fried onions), and then I added the stomachs. And instead of mayonnaise, I put a little flour for the thickness of the sauce. It turned out great! Beer in the finished dish is not felt, but the sauce gives a special, original taste.

Girls, try it, it's delicious! And men generally go crazy!

STEWED CHICKEN STOMACH WITH VEGETABLES

1 kg ventricles
1 glass of broth
1 carrot
1 onion
1 zucchini
1 bell pepper
1 clove of garlic
200 gr broccoli
black pepper
spices

Thoroughly clean and rinse one kilogram of chicken ventricles in running water. In a deep frying pan, heat one tablespoon of vegetable oil, add the ventricles, add a little salt and quickly fry over high heat until golden brown.
Then add one glass of chicken broth or water and simmer the ventricles under the lid over medium heat for half an hour.
In the meantime, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked for 5 minutes after boiling.
After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add zucchini and sweet peppers, mix thoroughly again, and simmer, stirring, for another 15 minutes.
Then add boiled broccoli and one minced garlic clove, mix gently and simmer everything together over low heat under the lid for another 5-7 minutes until tender.
Remove from heat and let steep for 10 minutes.
Sprinkle with finely chopped spicy herbs before serving.