How to cook chicken stomachs

Rinse the chicken stomachs under warm water, then dry them. Cut off excess fat, veins and various films from chicken stomachs. Now you can put them in a saucepan with cold water and put them on the fire to cook. Young chicken stomachs will cook much faster than old ones. The longer you cook chicken stomachs, the softer and softer they will be.

How much to cook?
Cooking time for chicken stomachs is 1.5 hours over low heat and with the lid closed. During cooking, a foam will form, which will need to be removed periodically.
Chicken stomachs can also be cooked in a skillet, then your cooking time will be halved. The duration of cooking is 30 minutes after the water boils. It is recommended to store the stomachs for no more than 2 days.

In stores, it is better to buy stomachs not frozen, but chilled, in this form they retain more useful properties. The structure of the stomach in a chicken consists of four muscle layers directed in different directions. Before cooking, be sure to wash the stomachs, remove fat and film. The beneficial properties of stomachs include B vitamins, vitamin E, trace elements (zinc, phosphorus, potassium, iron), as well as folic acid. The energy value of the meat product is 130 kcal per 100 grams.

How to cook chicken stomachs

Boiled buckwheat is perfect for garnish with this dish. It turns out very tasty and satisfying. We have to:

1. Chicken ventricles - 400 grams

2. Ketchup or tomato paste - 1 piece

3. Buckwheat - 150 grams

4. Onions - 1 piece

5. Vegetable oil

6. Salt, pepper - to taste

Remove the fat from the ventricles and remove the foil, cut into medium-sized pieces on a plank. We put a pot of water on the fire, add the ventricles and bring to a boil. Add salt and cook after boiling for 25 minutes.

We put another pot of water on the fire, bring to a boil, salt and add. Cook for 15 to 20 minutes.

Preheat the pan, add vegetable oil and lay out the cooked ventricles. Cook for 5 minutes, after that, lay out the fried chicken stomachs, finely chopped onion and simmer for 10 minutes.

Dissolve tomato paste in a little water, then pour into a frying pan with ventricles and let simmer a little. Then add buckwheat, add spices and mix everything. Bon Appetit!

How much to cook chicken navels? The answer to this question is very simple - from 50 minutes to 1.5 hours. And how to cook chicken navels, you will learn from the step-by-step instructions posted on this page below.

How to cook chicken navels

1. Chicken navels (or chicken ventricles) are found on the market both peeled and not peeled. If you have purchased belly buttons with a yellow film and veins, then they must be cut off with a sharp knife before cooking. To make it easier to cleanse the ventricles, you can pour boiling water over them. We thoroughly rinse the cleaned chicken navels and put them in a container with cold water for 30-40 minutes, or if time permits, even an hour and a half. After cooking, navels pre-soaked in cold water will have a more delicate taste and the cooking time will take much less.
2. Then drain the water and let the navels dry a little. At this stage, the navels can be cut into smaller pieces or left to boil whole. Fill the navels with water so that it is 1-2 cm above the level of the navels. You can immediately add black peppercorns, carrots and onions cut into pieces to the water. Place a saucepan on a fire and bring the water to a boil. 5-10 minutes after boiling, remove the foam from the surface with a slotted spoon and reduce the heat. If the saucepan is not yet covered, do it and continue cooking for 30-40 minutes. If you cook chicken navels without presoaking, the cooking time increases to one and a half hours. Add salt, bay leaf, and other spices to the saucepan. After 10-15 minutes, remove the dish from the heat, but do not open the lid - let the navels cool for about twenty minutes. Remove the cooled chicken navels from the pan, garnish with herbs and serve with mustard, sour cream-garlic or tomato sauce.
3. For convenience, when cooking chicken navels, you can use the countdown timer on our website and continue working at the computer. Timer beep and pop-up will warn you that the set time has expired. It is also worth noting that you will hear the sound signal only on a computer equipped with sound speakers (speakers).

How to cook chicken navels in a slow cooker

1. Soak the previously peeled and cut chicken navels in cold water for 30-40 minutes. We drain the water and let the navels dry for ten minutes without water. We put the navels, carrots grated on a coarse grater and onions cut into half rings into a multicooker container. Add black ground pepper, finely chopped garlic and 2-3 teaspoons of tomato paste. In season, you can replace tomato paste with finely chopped tomatoes.
2. Add such an amount of water to the multicooker container so that the navels are slightly covered with it. We close the multicooker, set the stewing mode for 40-60 minutes and press the start button. After the signal sounded that the time is up, open the multicooker, add salt and stir the dish. We put a few bay leaves in a container and set the stewing mode for another 10-15 minutes. At the end of the multicooker work, leave the navels to cool slightly inside the multicooker and only then serve, decorated with finely chopped herbs and rings of fresh bell pepper. If the navels were not pre-soaked, then they cook 2-3 times longer.

How much to cook chicken navels step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Hello, my dear cooks! Not everyone considers offal a delicacy. There are even those who treat them with disgust.

But with proper processing, such an ingredient can be used to prepare an exquisite and unusual dish.

For this you just need to know a few secrets. How to cook chicken stomachs delicious - I'll tell you in today's review.

Did you know that chicken ventricles are rich in useful components and therefore are recommended for baby food and for weight loss.

Among the vitamins, it is worth noting folic, ascorbic acid and riboflavin.

1. Increased appetite.
2. Stimulating digestive processes.
3. Improving the condition of the skin, etc.
4. Feature improvements.

Most of the useful components are retained when stewing a dish.

Preparation

Before figuring out what can be prepared from offal, it is worth learning how to properly and quickly prepare this component.

You can buy already cleaned navels in the store, but it also happens that you have to perform this unpleasant procedure yourself.

To do this more simply - you need to soak the product in very cold water.

Then the cleanup is done like this:

1. On a cutting board, through the opening of the esophagus, the stomach must be divided along and rinsed well again.
2. The elastic film can be removed by prying it slightly with your fingers.
3. From the inside, adipose tissue is removed.

There are certain features of the preparation of this product.

For example, so that the stomachs are soft, you need to cook for 40 minutes, and then stew or fry with carrots, onions and sour cream.

You only need to cook fresh offal, since it can be stored for no more than two days.

Choose chilled food that is firm and moist to the touch.

Frozen stomachs should be thawed in the refrigerator for about 12 hours. This will preserve the nutritional properties and flavor of the product.
To make the by-products soft, they need to be cooked over medium heat under a lid.

At the same time, pepper, salt and bay leaf should be added to the broth. Juicy navels are obtained by baking or stewing.

You can watch the video how to make a delicious dish. You can also find a recipe with a photo, where the process of preparing a delicious meal is shown step by step.
The ventricles go well with pasta and.

Adding them to salads or soups will add satiety. Many spices are suitable for such a versatile product - allspice, coriander, herbs and dried dill.

Chicken stomachs: recipes

Consider different cooking recipes.

The classic way of cooking

Here's a simple recipe for the latter.

To prepare it you will need the following components:

• 2 onions;
• half a kilogram of chicken stomachs;
• 3 tablespoons of vegetable oil;
• half a teaspoon of baking soda;
• salt and spices.

You can cook this dish in a frying pan or in a cauldron.

Here are the basic steps for this recipe:

1. The navels need to be washed and dried, the onion should be finely chopped.
2. The onion is laid out in a cauldron with heated oil and browned.
3. Then stomachs are added, as soon as the juice is released - add soda.
4. After the foam is gone, add spices and salt. Cover the container with a lid and simmer. At the same time, stir periodically and top up with boiling water. It is important that the water covers the stomachs.

For such a dish, you can use hearts, as well as add mushrooms, which will make the taste more pleasant.

Vegetable recipe

Chicken stomachs can be cooked along with vegetables.

Prepare the following foods:

• 1 kg of the main offal;
• sunflower oil;
• 1 carrot;
• 1 onion;
• 200 grams of broccoli;
• 1 zucchini;
• 1 bell pepper.

Cooking consists of the following stages:

1. In a frying pan, you need to heat a spoonful of oil and add the washed stomachs there. Then fry them until crusty.
2. Add water or a glass of broth and simmer covered over medium heat for half an hour.
3. Prepare your vegetables. Cut the onion into half rings, carrots into strips, zucchini into bars, pepper into strips.
4. Disassemble the broccoli into inflorescences and boil in salted water for 5 minutes after boiling.
5. After half an hour of stewing stomachs, you need to add carrots, onions and spices to them. Simmer for 10 minutes, then add bell peppers and zucchini. After that, you need to extinguish for another 15 minutes.
6. Then add broccoli and minced garlic clove. Stir all the ingredients and simmer for another 6-7 minutes until tender.

Before serving, the dish should stand a little and sprinkle with herbs. You can cook such a dish or use a chicken heart or, which will also turn out delicious.

With potatoes

You can make a dish with potatoes from simple products.

To do this, you need the following products:

• 700 grams of the main ingredient;
• 450 grams of potatoes;
• 350 grams of mushrooms;
• 50 grams of sour cream;
• egg;
• pepper, salt and bay leaf.

To prepare such a dish in sour cream, you must perform the following steps:

1. Cut the potatoes into cubes and coarsely cut the mushrooms.
2. Remove the muscle membranes from the stomachs and cut them into several pieces.
3. Pour the offal with water, put the lavrushka and cook until soft for 2 hours.
4. Add mushrooms, bring to a boil and simmer for 15 minutes.
5. Then add the potatoes and cook until tender.
6. Stir the sour cream with the egg and pour this gravy into a saucepan.

Multicooker recipe

You can prepare a delicious meal in the Redmond multicooker. It can be served with a variety of side dishes.

The recipe assumes the presence of the following dishes:

• 1 kg of stomachs;
• 1 carrot;
• 3 tablespoons of oil;
• a glass of sour cream;
• bulb;
• spices.

Cooking consists of the following steps:

1. The ventricles are cut into pieces.
2. Then the product is transferred to a multicooker along with three tablespoons of oil and the stewing mode is turned on for an hour and a half.
3. Vegetables should be finely chopped, add onions and carrots and fry for 15 minutes.
4. Add salt, pepper and seasoning to the sour cream.
5. Boil the ventricles in the sauce for about 10 minutes.

If it's dry, you can add a little milk or water to the gravy. This recipe can also be cooked in the oven.

In korean

Try an unusual Korean dish.

To do this, you need to prepare the following components:

• 500 grams of stomachs;
• 1 onion;
• 2-3 tablespoons of vegetable oil;
• 1 tbsp ;
• paprika, garlic, coriander, salt and fresh herbs.

The cooking process includes the following steps:

1. Pour the offal with water and bring it to a boil. Then add salt and cook for an hour and a half.
2. Cut the boiled stomachs into thin slices.
3. Chop the garlic and place it on top of the offal.
4. Then add different types of pepper and coriander to the stomachs.
5. Cut the onion into thin half rings and marinate it in sugar and vinegar.
6. Then squeeze the onion and add to the rest of the ingredients.
7. Finally, pour the mixture with hot oil. To do this, the oil must be strongly heated in a skillet, and then poured into a salad.

Wait for the dish to cool down and then put it in a cold place for 3-4 hours. This dish is suitable, cooked in any form.

The appetizer can be placed on tartlets or fresh bread.

Recipe with original sour cream sauce

Chicken stomachs can be paired with different types of sauces. Alternatively, you can prepare an unusual sour cream sauce.

For this recipe, prepare the following foods:

• 500 grams of stomachs;
• 160 grams of sour cream;
• 2 pickled cucumbers;
• 1 onion, carrot and garlic clove;
• 2 tablespoons of horseradish;
• 0.5 cm fresh ginger;
• vegetable oil.

And here's how to cook this dish:

1. Boil the stomachs in salted water for 40 minutes and chop them finely.
2. Dice the onion and carrots into small cubes.
3. Put chopped ginger in a frying pan and fry with finely chopped garlic. After that, fry the stomachs, carrots and onions in the same oil for 10 minutes.
4. Then sour cream, finely chopped cucumbers and horseradish are added to the mixture. You need to simmer for another 10 minutes.

Unusual pilaf

The original pilaf is also worth trying.

To prepare it, you will need the following products:

• 300 grams of offal;
• 2 cloves of garlic;
• 1.5 cups;
• 1 eggplant, onion, tomato and bell pepper.

The cooking process consists of the following stages:

1. Boil the stomachs in a large amount of water, and then take them out and cut them.
2. Fry the garlic in oil, then add the grated carrots, chopped onions, peppers and eggplant and fry for another 3 minutes.
3. Then put the tomato, ventricles, pour in the broth and pour in the washed rice.
4. First you need to simmer for 3 minutes over high heat, and then 8 minutes on medium, and then until cooked on a minimum. And all this under a closed lid.

Whichever dish you choose, be sure to rinse and clean the product well.

The taste and smell of the resulting dish depends on this. If you have any interesting recipe, then write it in the comments.

Do not forget to share interesting information with your friends and see you soon!

Chicken stomachs are a tricky offal to cook. But if you process them correctly, in the end you will be able to serve very tender and juicy meat to the table. Here are some tips on how to cook delicious chicken stomachs.

Secrets for soft chicken stomachs

In order for the dish to turn out to be successful, first of all, you need to choose the right offal. It should be free of yellowness, bruising and dark spots. Fresh high-quality poultry stomachs are non-sticky, keep their shape perfectly and have a pleasant sweetish smell.

Proper defrosting of the product will help to make the treat soft.

1. First, the frozen stomachs are laid out on the bottom shelf of the refrigerator for the whole night.
2. Then their defrosting continues at room temperature. It is not recommended to use an oven or microwave for this.
3. The thawed product is washed well with running water and dried with paper towels.

Processing and cooking chicken stomachs

To prepare a delicious delicate dish, it is important to properly process and cook the discussed offal. It will be useful for housewives to know some tricks of ventricular cleansing.

How to clean properly?

When the offal is thawed, it needs to be peeled. Some extra parts on the ventricles can completely ruin the taste of the finished dish. For example, bile must be cut off from them, even the smallest remains of it.

Chicken stomachs get rid of the outer film as well. The manufacturer keeps it on the product so that it retains its presentation.

How much to cook to be soft?

How much to cook chicken ventricles until soft depends on many factors. For example, from the age of the bird. The stomachs from older chickens are larger and darker in color. It is better to refuse to buy them or be ready for a very long cooking of the product. On average, meat becomes soft after 50 minutes in boiling water.

After all the preparatory stages, the stomachs are filled with boiling water. In a saucepan, its level should be 5 - 6 cm above the layer of offal. After boiling again, the foam is removed from the surface of the water, and the cooking continues on a low heat.

Soft and delicious chicken stomachs in a slow cooker

Ingredients: a pound of ventricles, onion, favorite seasonings, 40 ml of soy sauce, 3 tbsp. l. tomato paste.

1. Prepared chicken navels are cut into medium pieces.
2. The onion is peeled, washed, cut into half rings.
3. The ingredients from the previous steps are sent together into a deep bowl, poured over with soy sauce. Any suitable seasonings selected are added to these. Since the soy sauce is very salty, no additional salt is required.
4. The mass is left to marinate for at least half an hour.
5. The contents of the bowl are poured into the bowl of the smart pot. In the "Fry" program, the dish is cooked for 7 - 8 minutes.
6. Next, tomato paste is transferred to the container. A little water can be added if necessary.
7. In a program designed for stewing, chicken stomachs languish in a slow cooker for 50 - 55 minutes.

If after the indicated time the meat turns out to be harsh, you can extend the cooking process by another 17 - 20 minutes.

How to fry with onions and carrots in a pan?

Ingredients: 720 g chicken stomachs, 2 pcs. onions, pickled cucumbers and carrots, 110 ml of purified water, salt, 2 tooth. garlic, black pepper.

1. The peeled offal is cooked in salted boiling water for about an hour. Further, the stomachs cool down.
2. The carrot is rubbed coarsely, the onion gets rid of the husk and is cut into thinnest half-rings.
3. First, large pieces of garlic are fried in hot oil. Then it is removed from the pan, and the rest of the vegetables are cooked in the remaining fat until golden brown. They salt and pepper.
4. Water is poured into the pan, a straw of pickled cucumber, strips of boiled stomachs are added.
5. The contents of the container are stewed for about half an hour.
6. When the liquid has evaporated, you need to fry the food for a couple of minutes.

The finished treat can be served hot right in the pan.

Stewed in sour cream

Ingredients: a pound of chicken stomachs, salt, bay leaf, 2 small onions, 160 g of fat sour cream, spices.

1. The offal is well washed, gets rid of all that is superfluous.
2. Then the stomachs are poured with boiling water, salted and boiled for about half an hour.
3. Finely chopped onion is fried in hot oil until transparent.
4. Straws of boiled stomachs are laid out to it. The food is fried together for 6 to 7 minutes.
5. Sour cream is laid on top of the meat and vegetables. If it is very thick, you can add a little water or broth left over from boiling navels.
6. The dish is stewed under the lid for another 20 - 25 minutes.

Sprinkle the finished treat with chopped green onions. You can add hot pepper to taste.

Korean chicken navels

Ingredients: 780 g offal, 2 large fresh carrots, 3 large onions, 3-4 teeth. garlic, 1 tbsp. l. vinegar (9%), 4 tbsp. l. soy sauce and refined oil, 2 small. tablespoons of salt, a pinch of red and black pepper, ½ tsp. ground coriander and Korean carrot seasoning.

1. The stomachs are well washed, cleaned, cut in half.
2. Under a lid over medium heat, the meat is cooked for a little less than an hour. The liquid is immediately salted.
3. Then the broth is drained, and the stomachs are left to cool.
4. The meat is cut into strips.
5. The onion is peeled and chopped with long thin feathers, after which it is lightly fried in hot oil. However, it should remain slightly crispy.
6. The carrot is rubbed with a grater with a special Korean nozzle.
7. The prepared ingredients are combined in a deep bowl, all other ingredients from the recipe are added to them, except for oil and black pepper. The garlic is preliminarily passed through a press.
8. The oil with black pepper is brought to a boil and then poured onto the mixed food.
9. The appetizer is salted, transferred to a plastic container and sent cool for 2 - 3 hours.

Ready-made Korean-style chicken navels are perfectly stored in the refrigerator for about a week.

Roast baked in the oven

Ingredients: a pound of chicken navels, 8 medium potatoes, 2 carrots, onion, a large spoonful of spicy adjika and tomato paste, a pinch of ground thyme, sweet paprika and coriander, salt.

1. Peeled defrosted meat is finely chopped and then poured into a frying pan. All seasonings and salt are added to the ventricles at once. They are fried until golden brown with frequent stirring.
2. The potatoes are peeled, cut into cubes, immediately salted and laid out on the bottom of the baking pots. The vegetable should be about half full.
3. The stomachs are the second layer.
4. Further, there are thin half-rings of onions, fried in the oil remaining from the by-products until golden brown.
5. Rub the carrots finely and cook in the same pan with adjika and tomato paste for softness.
6. The resulting mass is laid out on the bow.
7. The contents of the pots are filled with water.

Under the lids, the stomachs are stewed in the oven for 40 - 45 minutes at 200 degrees. For another 10 - 15 minutes, cooking continues without the lids.

Braised chicken stomachs with potatoes

Ingredients: a pound of offal, the same amount of potatoes, onion, 2 tbsp. l. lard, 3 bay leaves, 2 pinches of salt.

1. Prepared chicken navels are randomly cut and, together with half-rings of onions, are sent to simmer under a lid for 80 minutes.
2. In the process, you need to add water to the pan as the liquid evaporates.
3. When the stomachs are softened, you can add salt, seasonings, and mushroom flakes.
4. After another 8 - 9 minutes, sour cream is transferred to the pan.

It remains to torment the treat for 10 - 12 minutes. Before serving for dinner, chicken stomachs in sour cream with mushrooms are well infused under the lid.

Stew in tomato-sour cream sauce

Ingredients: a kilo of ventricles, 180 g of onions, 2 carrots, 4 tbsp. l. tomato paste, half a cup of medium-fat sour cream, salt, a pinch of dried basil, 3 tbsp. water, dry garlic.

1. Prepared chicken navels are finely cut and cooked for an hour.
2. The carrots are rubbed coarsely, the onions are crumbled smaller. Vegetables are fried until golden brown in hot oil.
3. Straws of boiled stomachs and all other products from the recipe are sent to the pan.

The dish is stewed under the lid for 20 - 25 minutes over medium heat.

They contain a large amount of complete animal protein, vitamins, trace elements and connective tissue, which is the very collagen that is so necessary to maintain youthful skin.

And at the same time, their cost is quite affordable.

Of course, due to the significant content of cholesterol, nutritionists do not recommend constantly eating by-products.

But if you don't diversify the menu with them too often, then there will be nothing but benefit from this.

The taste of cooked chicken ventricles in various dishes largely depends on how well they were cooked. It can be soft and juicy meat pieces that melt in your mouth, or it can be something that is difficult to chew, resembling rubber. This article is about how to cook chicken stomachs correctly, as well as all the features of their preparation.

Boiling rules for chicken ventricles

If you follow these simple rules, then everything will work out the first time!

1. Basic the key to successful cooking is the correct choice of product... Chilled (not frozen) pink ventricles should be chosen that are fresh in appearance and smell.
2. If, after all, a frozen product is available, you need to take care of defrosting in advance by moving it from the freezer to the refrigerator 8-10 hours before cooking. As a last resort, you can use a microwave to defrost.
3. Before you start cooking, you must rinse each stomach with running water, cleanse of fat, hard inner film(if any) or from its remains.
4. Having put the prepared offal in a saucepan, you need to fill them with cold water 5-7 cm above the level and put on high heat.
5. After boiling, remove the foam, reduce heat and simmer under a quiet boil.
6. Half an hour before readiness, you need to add a peeled onion to the pan, and 5-10 minutes before turning off the heat, throw black pepper and a laurel leaf into the broth. In addition to this minimum, you can add other vegetables, herbs, spices for meat dishes to taste.

As with cooking any meat, it is recommended to salt the water in which chicken stomachs are boiled in 3-5 minutes. to the end, it depends on how long the chicken stomachs are cooked and whether they will be soft.

How long to cook chicken stomachs, decide for yourself. If this is just a preliminary boiling and then you will fry, bake or stew them, boil them until half cooked. For salads, for example, it is best to cook until soft.

How much to cook until soft?

So how much to cook chicken stomachs until tender so that they become soft and can be eaten without further cooking?

The answer will depend on two factors:

• age of chickens;
• the device in which the product is cooked.

By-products from old poultry need to be cooked longer, their boiling time can reach 1.5-2 hours. They can be distinguished by their dark color and larger size. The stomachs of young chickens are lighter and smaller, they reach softness within 40 minutes after boiling.

The above cooking times are valid when using a conventional stove and pan, but if other devices are used - a steamer, a pressure cooker, a multicooker, then the cooking time will be different.

A pressure cooker will cope with the task approximately 1.5-2 times faster, a multicooker is about the same, but a double boiler for the same work will take 20 minutes longer than a conventional stove with a saucepan.

But the surest indicator in determining the readiness of a product is not a clock or a timer, but a fork and knife, as well as your own teeth.

During the cooking process, determine the degree of doneness by pricking the chicken stomachs with a fork, take out the pieces and taste them so that they are soft, so you can't go wrong how much to cook.

How long should the ventricles be cooked before frying?

Due to the presence of connective tissue, only hot cooking is indispensable for cooking chicken ventricles.

To achieve the required softness, either braising or pre-boiling is required before frying.

Determining how much to cook chicken stomachs before frying is easy.

It is necessary that in total the time of pre-boiling and subsequent frying is about the same as they are boiled until soft.

That is, if we plan to fry for 10 minutes, then we finish the boiling process in 10 minutes. until ready. It may seem daunting at first, but over time you can learn to do it flawlessly.

• Boiled ventricles are an excellent substitute for beef, chicken fillet, boiled sausage in all recipes for meat salads, for example, replace chicken with them in any one. They are not inferior in taste, and even surpass these more expensive products in terms of tenderness of structure, but only on condition that they were cooked correctly.
• When processing offal, you need to ensure that they do not have yellow-green stains from bile. If found, it is recommended to carefully cut these places with a sharp knife. Otherwise, the finished product will taste bitter.
• Don't cut chicken stomachs into pieces before cooking. Boiled whole, they will be much juicier. For frying, for salads and snacks, it is better to cut whole boiled stomachs; only for stewing, you can cut a raw product.
• After the end of cooking, the ventricles from the broth do not need to be removed immediately. Hot, they will wind up, their surface will lose its tenderness. It is better to wait until the broth has cooled down, and only then remove the contents with a slotted spoon.
• The resulting broth can be used to prepare delicious soups and sauces.... The quality of the broth will be better if, after boiling, drain the boiling water and, re-filling the chicken stomachs with cold water, continue cooking.
• Those who have read this article now know how much to cook chicken stomachs, and how to do it according to all the rules. Good luck to everyone in the culinary field!

Useful video

This video shows how to properly cook chicken stomachs until cooked and how to clean them:

Recently, dishes with chicken stomachs have become increasingly popular. And this is not at all surprising, because properly cooked by-products are not only very tasty, but also contain a minimum amount of calories, so they can be eaten even during a diet. Also, chicken stomachs contain a large amount of beneficial trace elements and have an interesting taste.

How to cook chicken stomachs so they are soft?

If you decide to cook some kind of dish from chicken stomachs, first you need to know how to choose them. When buying offal, pay special attention to their freshness. Chilled stomachs are very tasty and soft, while their shelf life is no more than 48 hours.

Before buying, you need to not only smell, but also touch the stomachs. Fresh offal should be slightly moist, firm and have a pleasant, slightly sweet aroma. In the event that the store offers you very flabby, soft, how many stomachs that have an unpleasant sour smell, it is best to refuse to buy, since you cannot prepare a tasty dish from stale offal.

Before proceeding directly to the preparation of dishes with chicken stomachs, they must be properly prepared. If you purchased a frozen product, then you must defrost it in advance - place it in the lower compartment in the refrigerator and leave for about 10 hours. Of course, this defrosting process is very slow, but it makes it possible to fully preserve all the nutritional and taste qualities of offal.

Quite often, a thin film remains on the inside of the stomachs, which must be removed without fail. Then carefully inspect the product to ensure that no bile drips remain on it. If some of the pieces have yellowish bile streaks, you need to carefully cut them off. The fact is that even a small amount of bile can completely ruin the taste of the whole dish, which will be very bitter. As soon as the process of cleansing the ventricles is completely completed, they must be thoroughly rinsed under running warm water.

As a rule of thumb, to prepare more appetizers and salads, you will need to use boiled chicken stomachs. If you decide to boil offal to make them juicy, soft and tender, you must follow a few simple rules for their preparation. The washed and cleaned ventricles must be transferred to a deep bowl, then filled with clean water (cool) and left for 2-3 hours.

After the specified time, the water is drained, and the ventricles are washed again and transferred to a saucepan with a double bottom. Fill the offal with hot water so that it completely covers them and is about 5 cm above their level. The saucepan is placed over high heat and brought to a boil. Then the foam that appears is removed, the fire is screwed on a little and the pan is covered with a lid. The ventricles are boiled for about 20 minutes, then a couple of black peppercorns and bay leaves are added, the broth is salted to taste. Everything is cooked together for another 20 minutes, then the pan is removed from the stove and the stomachs are left to cool in the broth.

How much chicken offal should you cook?

Cleaned and well-washed chicken ventricles should be boiled in lightly salted water until tender. After about 20-30 minutes, they are removed from the saucepan using a slotted spoon and can be used to prepare various dishes. Stewed chicken ventricles are very tasty, tender and quite satisfying.

During the preparation of these offal, a wide variety of spices and seasonings can be used, since the stomachs perfectly absorb the taste and aroma of the spices. An ideal side dish for stewed ventricles will be various cereals, potatoes, and pasta.

To prepare some dishes, chicken stomachs do not need to be boiled, but in this case, the cooking time will take about an hour. All ingredients must be stewed until the product is fully cooked. During cooking, it is necessary to periodically add water in small portions.

Chicken stomach soup: recipes

Chicken stomach soup is a very tasty and satisfying dish traditionally seasoned with noodles and potatoes. To add spice to the dish, tomato and mustard are added during cooking.

Vermicelli soup

Composition:

1. Ground pepper - to taste
2. Mustard - 1 tbsp l.
3. Salt - 1-1.5 tsp.
4. Vermicelli - 3 tbsp. l. (3 handfuls)
5. Basil, oregano, parsley, dill - to taste
6. Potatoes - 3 pcs.
7. Tomatoes - 1 pc.
8. Onions - 1 pc.
9. Carrots - 1 pc.
10. Chicken stomachs - 600 g

Preparation:

• First, we prepare the ventricles - clean and wash thoroughly with plenty of warm water.
• We put a saucepan on the stove and pour water into it, as soon as the liquid boils, lay out the prepared ventricles.
• Boil the broth under a closed lid over low heat for 50-60 minutes, periodically removing the foam.
• While the broth is boiling, we prepare the vegetables - peel the carrots and onions. Cut the onion into small cubes. Grind the carrots on a grater (coarse).
• We put a frying pan on the stove, heat it up, pour a small amount of vegetable oil and lay out the prepared vegetables. We immediately season the vegetables with a pinch of salt, as they should have time to let the juice flow.
• Fry vegetables over low heat for about 10 minutes, stirring occasionally so as not to burn.
• Then add the tomato, cut into small cubes beforehand, to the vegetables, mix and fry everything together for about 5 minutes more.
• Peel potatoes and cut into thin strips.
• While the broth is cooking, leave the potatoes in cold water, otherwise it will darken.
• After about an hour of cooking the chicken ventricles, put the sautéed vegetables in a saucepan, put the potatoes.
• Cook the soup with potatoes for about 10 minutes, then lay out the noodles and cook all together for 7 minutes, until the noodles are completely ready.
• Almost at the very end of cooking, add salt, mustard, pepper and dry herbs.
• Vermicelli soup with chicken stomachs is completely ready, you can serve it to the table with the addition of mayonnaise or sour cream.

Buckwheat soup

Composition:

1. Black pepper - to taste
2. Bay leaf - 1 pc.
3. Green onions - 1 bunch
4. Buckwheat - 3.5-4 tbsp. l.
5. Salt - 1 pinch
6. Sunflower oil - 3-4 tbsp l.
7. Carrots - 1 pc.
8. Purple onion - 1 pc.
9. Sweet yellow onion - 1 pc.
10. Potatoes - 3-4 pcs.
11. Water - 1.7-2 liters.
12. Chicken stomachs - 400-420 g

Preparation:

• We wash the stomachs in warm water, cleanse, wash again and cut into small cubes.
• Transfer the prepared offal into a deep saucepan and fill it with water (cold). We put the pan on the stove and let the liquid boil. Cook the stomachs for about 20 minutes, after boiling the water.
• While the ventricles are being prepared, peel the potatoes and cut them into not very large cubes.
• Peel the onions and carrots and rinse with cold water.
• Wash the pepper and remove the seeds.
• Chop carrots, peppers and onions.
• We put a frying pan on the stove, heat it up and pour in a little vegetable oil.
• As soon as the oil is hot, lightly fry the carrots and onions in it until the vegetables acquire a pleasant golden hue. Then turn off the stove and remove the pan from the stove.
• Add a little salt to the broth with the ventricles.
• Put the potatoes in a saucepan with broth and let it boil.
• As soon as the broth starts to boil, tighten the fire and boil for about 10 minutes more.
• We wash the buckwheat with cold water and add to the saucepan.
• Let the soup boil and cook until the buckwheat and potatoes are fully cooked.
• As soon as the buckwheat and potatoes are completely cooked, add the vegetable fry to the soup, cook for about 5 minutes.
• Remove the pan from the stove, then add the pre-washed and chopped green onions, bay leaves and peppers to the soup.
• After about 10 minutes, remove the bay leaf and you can serve the soup to the table.
• The soup turns out to be very tasty after a few hours, when it is well infused.
• If desired, you can serve the soup with the addition of a few tablespoons of sour cream.

It is difficult to unequivocally answer the question of how much to cook chicken stomachs, because the duration of processing depends on a number of factors. If the navels (popular name for chicken ventricles) of mature hens are processed for 1.5 hours in a saucepan and 30 minutes in a pressure cooker, then the offal obtained from young birds and chickens will reach readiness in 30 and 15 minutes, respectively. And before frying them, it is enough to boil them all 10 minutes... It is even more important to know how to process frozen or chilled ventricles before cooking so that they become not only edible, but also tasty.

Mandatory pretreatment of the ventricles

Finished chicken navels have a delicate flavor and soft texture, but initially they are even more dense than poultry fillets. To bring them to this state, you should spend a little time on pre-processing:

• Defrost the frozen product in the refrigerator or cold water. We rinse it thoroughly with warm water and proceed to cleaning.
• We inspect the surface of the element, cut it along one of the sides (but do not cut it into halves), turn it out. We remove all the contents and remove the thick yellow film.

Tip: When choosing a by-product, special attention should be paid to the amount of fat. If there is a lot of it, then after processing the product can lose up to half of its weight. It is better to initially give preference to already purified components.

• Now we rinse the component, changing the water several times, making sure that the yellow film is nowhere left. In this case, we cut off the fat and all excess from the surface of the offal. Before boiling chicken stomachs, they should be soaked in cold water for 30-40 minutes in order to surely get rid of the sand with which bird navels are often filled.

It is worth considering that it is not so easy to purchase a good frozen product, and it is almost impossible to assess its quality by external signs. Better to buy chilled ventricles, clean by hand, and freeze yourself.

How to properly cook chicken ventricles?

If you want really soft and tender chicken navels, you should use a pressure cooker. This approach will not only bring the product to the desired state faster, but also do it in the most gentle way. And you won't have to follow the process. In the event that this device is not at hand, you can also use a regular saucepan.

• Cut the ventricles into halves, or put them whole in a suitable container. Now they need to be filled with water, completely hiding the product.
• We put the container on the stove and bring the contents to a boil using maximum heat. After that, we reduce the heat to a minimum, remove the foam, cover the container with a lid.
• In order not to guess about the processing time, we act according to a proven scheme. First, we keep the product in boiling water for 40 minutes, check its quality by piercing it with a toothpick or fork. If the products are still tough, wait for the next 40 minutes. And so, until the component reaches the desired degree of readiness.
• It remains to throw the boiled navels in a colander, let the liquid drain, occasionally stirring the mass, and you can use it as directed.

When it is required that the workpieces are already salty, by the time of the end of cooking, they are salted directly in boiling water. But it is better to postpone this moment and add salt to an already fully boiled dish, this will preserve its juiciness.

How is chicken stomach soup cooked?

Making chicken navel soup is pretty simple. To achieve purity of taste and a minimum of unnecessary notes, you need to act according to the following scheme:

• For 500 g of pre-processed raw navels, take a couple of large potatoes, one onion and one carrot, one bell pepper, a little vegetable oil and salt.
• We cut the navels into halves, put them in cold water and put them on fire. Add a little salt, cook the product over medium heat, covered for 40 minutes.
• At this time, we clean all the vegetables. Cut the pepper into strips, three carrots on a grater, chop the potatoes into cubes, finely chop the onion.

• First, fry the onion in heated vegetable oil, add carrots to it after 5 minutes, and after another 5 - pepper. We simmer all this for another 10 minutes.
• Add potatoes to the navels boiled until almost ready, after 10 minutes of boiling all the fried vegetables. After another 10 minutes, we check all the ingredients for readiness and turn off the dish.
• It is worth considering that if you have to use not very fresh ventricles, the time of their boiling will have to be increased. Only when they are almost ready, you can add the rest of the components.

Already boiled navels can be stored in the refrigerator for no more than 3 days. Therefore, if there is no intention to immediately use the offal, it is better to freeze it fresh. Then he will be able to lie in the freezer for up to 3 months without losing its original characteristics.

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Chicken ventricles are not as popular as the usual chicken fillet, since not many people know their beneficial properties, that they contain a lot of protein and almost no fat, but nevertheless they are often boiled for a side dish and used to make delicious broths, therefore, in In this article, we will consider how correctly and how much you need to cook chicken stomachs until tender, so that they are soft and tasty.

How much to cook chicken stomachs until tender?

The cooking time of chicken stomachs directly depends on the age of the hens, for example, chicken ventricles can be cooked 3 times faster than the stomachs of an adult chicken. Let's take a closer look at how much to cook chicken stomachs so that they are soft:

• Cooking in a saucepan. In a saucepan, chicken stomachs must be boiled for 15-20 minutes, if these are the ventricles of young hens or chickens, or within 45-90 minutes after boiling water, if the stomachs of adults and old hens are boiled.
• Before frying. Before frying, the chicken ventricles should be boiled for 10-15 minutes less than with conventional cooking in a saucepan until tender.

Having learned how long it takes to cook chicken stomachs, take a closer look at the cooking process itself, so that the ventricles are soft, juicy and tasty.

How to cook chicken stomachs in a saucepan?

In order to properly cook chicken ventricles, you need to know a few secrets of their preparation, using which you can prepare a delicious and delicate dish:

• If the stomachs have been frozen, the first step is to defrost them in advance at room temperature or in the refrigerator, or place them in the microwave.
• We thoroughly wash the thawed and fresh ventricles in cold running water, then carefully cut them off (carefully cut off the film, the remnants of fat and hard veins from them, while they can be cut in half before cooking).
• Rinse the cut chicken stomachs again in cold water and put them in a saucepan and fill them with cold water, so that the water level is several centimeters above the ventricles.
• We put the pan on high heat and bring to a boil, after which we remove the resulting foam from the surface of the water, and also add spices (bay leaf, black and allspice peas) to the broth, and you can also add a whole peeled onion and carrots so that stomachs and broth after them were more tasty and aromatic.
• We reduce the heat so that the water does not boil very much and cover the pan with a lid loosely, cook the ventricles for 15-90 minutes (depending on the type of purchased chicken stomachs) until fully cooked.
• Periodically we check the ventricles for readiness, taking out and cutting one piece (if the meat is already soft and tender, then it means they have already been cooked). The cooked ventricles must be transferred to a colander so that water can be drained from them and cooled to room temperature before use.

Note: it is better to salt chicken stomachs at the end of cooking (5-10 minutes before the end of cooking) so that they are juicier and softer.

In conclusion to the article, it can be noted that knowing how best and how long to cook chicken ventricles in a saucepan, you can cook them deliciously with your favorite side dish or cook a fragrant and light chicken broth that your family will definitely like. We leave our feedback and useful tips on how to cook chicken stomachs so that they are soft and juicy in the comments to the article and share it on social networks if it was useful to you.

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

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

Cooking chicken navels in a slow cooker

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

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