Chicken by-products have a high nutritional value with a relatively low calorie content. Including them in your daily diet is a good idea. However, not all housewives are in a hurry to diversify the menu with these products. In particular, they consider chicken stomachs tough and tasteless, unworthy to appear on their table. In fact, it all depends on how the offal is prepared. So, chicken stomachs in sour cream almost always turn out to be tender and juicy, you just need to know and take into account a few important points.

Cooking features

If you know how to cook chicken stomachs correctly, they will become the basis of delicious dishes. Otherwise, you are unlikely to be delighted with them. The advice of experienced chefs will help to avoid failures when cooking chicken stomachs.

• Fresh or chilled stomachs will make the dish more juicy. However, frozen by-products can also be cooked deliciously. The main thing is to defrost them correctly so that they lose a minimum of moisture. Having given stomachs to thaw in the refrigerator or at least at room temperature, you do not risk getting a dry dish as a result. But to speed up the process by immersing the offal in warm water or heating them in the microwave is unacceptable.
• Before cooking, the ventricles must be thoroughly rinsed, be sure to remove the film, fat and, most importantly, bile streaks, since they will make the dish bitter. To wash the stomachs better, they can be soaked for an hour in cool water before that.
• If you want the ventricles to be soft, but you don’t want to constantly control how they are stewed, you can boil them first, and then stew them in sour cream. This will not negatively affect the taste of the finished dish.
• If the ventricles have not been previously boiled, they need to be extinguished for at least an hour and a half. After boiling for an hour, the stewing time can be reduced to 30–40 minutes.

The above rules are relevant when preparing chicken stomachs in any way and do not depend on the recipe. The rest of the technology is subject to change.

A simple recipe for chicken stomachs stewed in sour cream

• chicken stomachs - 1 kg;
• sour cream - 0.4 l;
• carrots - 0.3 kg;
• onions - 0.3 kg;
• vegetable oil - 100 ml;
• fresh parsley - 100 g;
• salt, ground black pepper - to taste.

Cooking method:

• Rinse chicken stomachs well. Remove the film and grease if necessary, although the store usually sells offal without them. Make sure there are no traces of bile on the stomachs.
• Peel the onion and cut into half rings, preferably not thick.
• Chop the peeled carrots on a coarse grater.
• Pour oil into a deep frying pan and heat it up.
• Put the onions and carrots in the oil, fry them for 5 minutes.
• Put the ventricles to the vegetables. Cook everything together for another 5 minutes.
• Salt and pepper the stomachs, pour in water so that it barely covers the stomachs. Wait for the water to boil.
• Simmer the stomachs over low heat, first for 20 minutes under the lid, then the same without the lid.
• Pour in sour cream, stir. Cover and simmer for another half hour. If necessary, you can add a little water to prevent the stomachs from burning.

Before serving, sprinkle chicken stomachs stewed in sour cream with parsley, after chopping it with a knife. Serve potatoes or pasta as a side dish.

Chicken stomachs in Korean style sour cream

• chicken stomachs - 1 kg;
• onions - 0.5 kg;
• sour cream - 0.2 l;
• soy sauce - 50 ml;
• garlic - 10 cloves;
• vegetable oil - 120 ml;
• chicken broth - 0.25 l;
• salt, red pepper - to taste.

Cooking method:

• Flush the ventricles, cover with water and bring to a boil. Cook for an hour, adding some salt water 10 minutes until tender.
• Remove the ventricles, cool and cut into strips.
• Peel the onion and cut it into thin ring halves.
• Heat oil in a cauldron or thick-walled saucepan and put onions in it. Pass it for 10 minutes.
• Add the ventricles and fry them for 5 minutes along with the onions.
• Pour in broth and simmer over low heat for 20-30 minutes.
• Add crushed garlic and sour cream, soy sauce and pepper. Stir.
• Cover the skillet with a lid and simmer for another 10-15 minutes.

Chicken stomachs, stewed in sour cream according to this recipe, will certainly appeal to lovers of spicy food.

Chicken stomachs in sour cream with potatoes and mushrooms

• chicken stomachs - 0.7 kg;
• potatoes - 0.7 kg;
• fresh champignons - 0.5 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• sour cream - 0.2 l;
• chicken broth - 1 l;
• bay leaf - 2 pcs.;
• salt, spices - to taste.

Cooking method:

• Rinse chicken stomachs thoroughly and cut them into small pieces.
• Peel potatoes, cut into medium cubes.
• Heat oil in a skillet and put the ventricles in it. Fry them for 10 minutes, stirring.
• Add the potatoes to the stomachs and fry them together, continuing to stir occasionally for another 10 minutes.
• Transfer the potatoes with stomachs to the saucepan in which you are going to simmer the dish. Wash and dry the pan.
• Wash, blot the mushrooms with a napkin, cut them into thin plates.
• Peel the onion and cut into thin rings.
• Chop the peeled carrots on a coarse grater.
• Heat a new batch of oil in a clean skillet, add mushrooms and onions to it. Fry them, stirring occasionally, until almost all the liquid released from the mushrooms has evaporated.
• Add carrots and fry with them for 5 minutes.
• Transfer the contents of the skillet to the pot with the potatoes and stomachs. Stir.
• Add salt, spices, including laurel leaves, and sour cream. Pour in broth or just boiled water. Cover and place over low heat.
• Simmer stomachs with potatoes and mushrooms in sour cream and broth for 40 minutes.

When serving, it will be good to sprinkle this dish with chopped herbs. The stomachs in it are tender and soft. Mushrooms and potatoes are in perfect harmony with them. The advantage of this dish is also that there is no need to prepare a side dish.

Chicken stomachs baked in sour cream in pots

• chicken stomachs - 1 kg;
• sour cream - 100 ml;
• butter - 40 g;
• onions - 0.2 kg;
• carrots - 0.3 kg;
• fresh herbs - 100 g;
• salt, spices - to taste;
• cheese (optional) - 50 g.

Cooking method:

• Wash the offal thoroughly, cut them into small pieces.
• Grate the carrots on a fine grater.
• Finely chop the peeled onion.
• Mix onions with carrots.
• Melt the butter in a skillet and lightly fry the onions and carrots in it. Divide them into pots. The recipe is for 4 servings, so 4 pots are required.
• Distribute the ventricles in the pots.
• Season them with salt and pepper to taste.
• Put a large spoonful of sour cream in each pot.
• Pour water into the pots to completely cover the contents.
• Place the pots in the oven and turn it on.
• After the temperature in the oven reaches 180 degrees, mark the hour.
• After the indicated time, sprinkle the contents of the pots with chopped herbs and cheese, if you decide to use it. The cheese must be finely grated before this.
• Place the pots in the oven for another 10 minutes.

After the dish is ready, the pots need to be allowed to cool slightly, after which they can be served. Garnish for this dish is not accepted.

Chicken ventricles baked in sour cream with prunes

• chicken stomachs - 1 kg;
• pitted prunes - 0.4 kg;
• yogurt - 100 ml;
• sour cream - 150 ml;
• carrots - 0.3 kg;
• onions - 0.2 kg;
• vegetable oil - how much will it take;
• sweet pepper - 0.2 kg;
• salt, spices - to taste;
• chicken broth - 0.25 l.

Cooking method:

• Cut the washed ventricles into large enough pieces.
• Cut the carrots into thin slices.
• Peel the onion, cut into thin half rings.
• Heat the oil in a frying pan, fry the onion in it for 5 minutes, then add the ventricles and fry them together with the onion, stirring constantly, for 15 minutes.
• Steam the prunes by pouring water over it for 15 minutes. Drain the water, squeeze the prunes.
• Wash the pepper, cut the stalk. Take out the seeds. Cut the pulp into thin strips.
• Grease a deep baking dish.
• Place half of the prunes on the bottom of the mold. Put the ventricles with onions on it, pepper on them, then the remaining prunes. Place the carrots on top.
• Combine salt and spices with yogurt, sour cream and broth. Pour the sauce over the contents of a baking dish.
• Preheat the oven to 200 degrees and send the mold with the stomachs into it for 40 minutes.

The dish turns out to be so tasty and appetizing that it is not a shame to serve it even to the festive table.

Chicken stomachs in sour cream are soft and tender. In addition, this is a very healthy dish that makes sense to include in the diet.

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How to cook deliciously chicken ventricles? It is to this question that we will try to answer you today. Chicken stomachs, or as the people simply call them "navels", must be subjected to a longer heat treatment, as a result of which they become very soft and juicy. Sour cream sauce with the addition of hard cheese gives them a spicy, creamy taste, which makes this dish a worthy addition to any side dishes of potatoes, cereals or pasta. By stewing the ventricles in such a gravy, their specific aroma disappears, which some do not like. A good reason to consume them is the fact that they are very useful, they are high in protein, folic acid, iron and vitamins. Eating them is beneficial for strengthening hair and nails and for the digestive tract. Diversify your diet by cooking according to our step-by-step recipe with photo chicken ventricles with sour cream cheese gravy.

Ingredients for making chicken ventricles in sour cream cheese sauce

Cooking step by step with a photo of chicken ventricles in sour cream cheese sauce

1. Clear chicken ventricles from films, remove fat. Cut them into two or three pieces, if desired.
   
2. Rinse chicken stomachs well in water several times. Put them in a saucepan of cold water and put them on fire. Bring them to a boil and cook until soft, 1.5-2 hours.
   
3. Peel and then wash the onion and cut into cubes.
   
4. Put the onions in a preheated frying pan with butter and fry them until golden brown, the heat should be medium.
   
5. Drain the broth from the chicken ventricles and add them to the fried onions.
   
6. At this point, you can salt and pepper the dish, add curry.
   
7. In a frying pan to the ventricles, add 0.5 cups of broth or water and sour cream, mix.
   
8. Simmer the stomachs in sour cream for 10 minutes over low heat.
   
9. Grate hard cheese on a coarse grater.
   
10. Add the grated cheese to the ventricles in a skillet, it will melt and add thickness and flavor to the gravy.
    
11. Darken the ventricles in the sour cream cheese gravy for 5 minutes and turn off the heat to soak the cheese flavor.
    

Serve chicken gizzards with gravy with any side dishes, with them any dish will acquire a piquant taste and aroma. Bon Appetit!

Many people neglect chicken giblets, and in vain. So, for example, stewing chicken ventricles in sour cream sauce with onions and carrots, you can get a tasty, budgetary and light meat dish.

Thoroughly wash the chicken ventricles in cool water and remove excess yellowish films.

Place the giblets in a saucepan, cover with cold water and put on fire. When the water boils, remove the foam, add bay leaves and black allspice peas. Cook for 20-25 minutes over moderate heat.

Finely chop the onion head.

Cut the carrots into small pieces.

Pour 40 ml of vegetable oil into the pan, heat and fry the onions until transparent, stirring for 5 minutes.

Add carrots, continue to fry over medium heat, about 5-7 minutes.

Add boiled ventricles. Fry, stirring occasionally, for about 7-8 minutes.

Add 3 tablespoons of sour cream, salt, black pepper and seasonings to taste to the meat (I have basil). Stir, pour in 50-70 ml of water, cover with a lid. Simmer for 15 minutes.

Ready chicken ventricles, serve with fried or boiled potatoes, sprinkle with fresh, finely chopped herbs.

Another photo of chicken ventricles stewed in sour cream.

Bon Appetit!

The value of chicken giblets in homemade food is underestimated by many. Housewives most often prefer to cook shins, thighs, breasts, forgetting to introduce dishes from chicken liver, ventricles, and hearts into the daily menu. Try stewed chicken stomachs with sour cream at least once in your family. Believe me, your household will be delighted with such a dish, so cook more immediately and offer an addition.

By the way, the broth formed during the cooking of the ventricles can be safely used for making soups, cream soups and sauces. So there is only one benefit from cooking chicken ventricles in sour cream. Yes, and these offal in the store and in the markets are cheaper than pure, boneless chicken meat.

Taste Info Second: sub-products

Ingredients

• Chicken stomachs - 500 g;
• Onion - 1 large or 2 small onions;
• Sour cream - 150 grams;
• Salt to taste;
• Bay leaf - 1 leaf.

How to cook delicious chicken stomachs in sour cream

The ventricles must be well rinsed, cleaned of films. You can chop them finely, but you can cook them whole in this dish.

Put the ventricles in a deep saucepan, fill them with boiling water, salt, put the bay leaf and cook for half an hour.

Peel the onions, chop finely, send them to fry in a pan.

When the onions turn clear, add the boiled stomachs and fry everything together.

Put the sour cream on them. If the sour cream is very thick, dilute it a little with water or broth, which is obtained after boiling the offal.

Chicken ventricles must be stewed in sour cream for 20 minutes.

When serving, garnish the finished dish with chopped green onions and hot peppers.

Chicken stomachs in sour cream are good both as an independent dish and with a side dish. These offal go well with boiled rice and buckwheat.

Chicken stomachs with sour cream can be cooked not only on the stove, but also in a slow cooker. In this case, the technological process will be slightly different. Pour some oil into the multicooker, turn on the "Fry" mode, give the bowl the opportunity to warm up. Put finely chopped onion in a multicooker, fry it lightly. Then add the ventricles, sour cream, spices, set the "Stew" mode and set the time - 40 minutes. In a slow cooker, sour cream sauce may not evaporate and remain liquid. In this case, you need to add a teaspoon of flour to the stomachs and only then start stewing.

White sauce for stewing chicken stomachs can be not only purely sour cream.

There are several options for sauces:

• cream sauce (add 10% cream to sour cream or instead of it);
• sour cream-tomato sauce (mix sour cream with a tablespoon of tomato paste);
• yogurt sauce (instead of sour cream, use natural sugar-free yogurt in the dish).

If your family is skeptical about chicken offal, then you can "refine" the taste of the dish. For example, also fry mushrooms with onions. Banal mushrooms, pre-cut into slices, are best suited to the ventricles. The mushroom taste will perfectly set off the creamy taste of sour cream and the meaty taste of the ventricles.

In addition to onions, you can also use other vegetables in this dish - carrots, chopped into cubes, and bell peppers, chopped into strips. Combination with zucchini will be very neutral for chicken ventricles. The diced vegetable will dissolve in the sauce when stewed and gives it a velvety texture.

It is good to cook chicken ventricles in sour cream with a minimum of spices, but nevertheless, you can add "peppercorn" to the dish. Curry or turmeric can be added during the stewing stage to add a golden orange hue and characteristic flavor to the sauce. Or you can limit yourself to adding a mixture of 4 or 5 peppers.