Chicken stomachs, which are colloquially for some reason affectionately called the navels, are an excellent nutritious dish - healthy and low-calorie. Golden carrot chips, fried in fresh butter, give a mild, sweet taste and make the dish especially delicious. Introducing a spoonful of flour into the frying, you can slightly thicken the gravy.

The elastic meat pulp, for which these miniature by-products are so fond, should be boiled until fully cooked before the introduction of the potatoes. Stewed with potatoes in a fragrant transparent broth, they become a wonderful diet food suitable for both children and adults.

Ingredients

• chicken stomachs 600 g
• potatoes 3-4 pcs.
• onions 1 pc.
• carrots 1 pc.
• ground black pepper
• bay leaf 1-2 pcs.
• cooking oil
• water 500-600 ml

Cooking

  1. To prepare a meal, buy fresh stomachs that have not been frozen. Move them to a colander and rinse thoroughly. Review each ventricle so that there are no cleared places left. Move to the cauldron. Pour cold water so that the liquid completely covers the navels and set on a stove over high heat. After boiling, cook for 5 minutes over medium heat.

  2. Fold the navels into a colander. Rinse with running water from the foam and be sure to rinse the cooking container. Move the stomachs back to the cauldron, pour clean water and send again to the stove. From the moment of boiling, make the fire small and cook for 40-50 minutes until the stomachs are soft. After 40 minutes, pierce the stomachs with a knife, if they are easily pierced, then you can add the following ingredients.

  3. Peel the carrots with onions. Rinse and dry the vegetables. Dice the onion, grate the carrot on a coarse grater. Sauté the prepared vegetables over low heat for 4-5 minutes.

  4. Prepare the potatoes. Clean and rinse. Cut into pieces. When the stomachs are soft, add the potatoes. Stir and simmer 15-25 minutes after boiling.

Chicken stomachs are a very healthy and affordable product. From them you can make a lot of delicious and satisfying dishes. They are added to salads, soups, pastes and basics. After reviewing today's publication, you will learn how to cook potatoes with chicken stomachs.

Sour cream option

This recipe is interesting in that it implies the use of small portioned pots and simple inexpensive products. according to this technology, it turns out very juicy and fragrant. Therefore, your family will surely like it. Before starting the process, make sure that your kitchen has:

• 400 grams of chicken stomachs.
• Medium carrots.
• 5-6 potato tubers.
• Large onion head.
• A glass of sour cream.
• 5-6 cloves of garlic.

So that the potato with chicken stomachs you cooked, the photo of which can be viewed a little lower, does not turn out to be fresh and tasteless, you need to store a little salt and ground pepper in advance. In addition, fresh herbs are often added to this dish.

Step-by-step technology

First of all, you need to do the main ingredient. Unfortunately, not all stores sell already cut stomachs. If you got just such a product, then it should be pre-processed. The stomachs are cut on one side, cleaned of sand and small stones and washed with cool water. Then a dense yellowish film is removed from the inside of the product, and the outside is freed from fat.

The offal prepared in this way is poured with cold filtered water, brought to a boil and boiled for forty minutes. While they are on the stove, you can do vegetables. They are washed, peeled and crushed. Half the onion rings are slightly fried in a pan greased with any vegetable oil, and after a couple of minutes, coarsely chopped carrots are added there. After it, pieces of potatoes, cooked offal, pepper and salt are laid out in a pan. All is well mixed and poured with sour cream, into which chopped garlic and chopped greens are already added.

After a couple of minutes, the contents of the pan are laid out in portioned pots. They add very little drinking water there and send them to bake. Cook the chicken stomachs with potatoes in the oven for fifty minutes. After that, they are immediately served at the table with fresh brown bread and any pickles.

Option with mushrooms

According to this recipe, you can relatively quickly cook a delicious and nutritious home-made roast. Of course, you have to play a little with offal, but the result is worth the effort. So that your family can try with potatoes, you need to go to the nearest store in advance and purchase all the necessary ingredients. This time you should have at hand the following products:

• A pound of potatoes.
• 400 grams of chicken stomachs.
• A pair of onions.
• 200 grams of mushrooms.
• 500 milliliters of drinking water.
• A clove of garlic.

As additional ingredients, vegetable oil, salt, bay leaves and ground pepper are usually used.

Process description

Chicken offal, previously cleaned of excess fat, washed with cool water and put in a colander. After that, they are cut into several parts and sent to a slow cooker. Filtered water is poured there and a bay leaf is thrown. Prepare chicken stomachs in the "Stew" mode for at least one and a half hours.

At the end of the program, the offal is removed from the device, and the broth is poured into a separate bowl. Then, in a previously washed and greased with vegetable oil bowl of the multicooker, lay the cut mushrooms and fry them until they turn golden. After that, chopped onions are added to them and continue to cook, not forgetting to constantly stir. After a few minutes, the chicken ventricles and chopped potatoes are sent to the slow cooker. All this is salted, pepper and poured with a small amount of broth. The appliance is covered and the “Extinguishing” mode is activated. After about forty minutes, the potato with chicken stomachs will be completely ready for use.

Option with tomatoes

Properly obtained are very soft and tasty. In order to feed your family a hearty meal, you should inspect the contents of your own refrigerator in advance and, if necessary, buy the missing products. Before you start preparing a dish such as stomachs, make sure that you have in your arsenal:

• Large ripe tomato.
• A kilo of chicken stomachs.
• 10 potato tubers.
• Medium onion.
• 800 milliliters of filtered water.
• Large carrots.

Plus everything else, you will need salt, fresh herbs, spices and bay leaves. Thanks to these ingredients, the dish will acquire a special taste and aroma.

Chicken Stomachs: Recipe

Offal stewed with potatoes are prepared quite simply. First, the offal is soaked, and then boiled in slightly salted water for an hour. In a separate pan, peeled and chopped potatoes are laid out. It is poured with water, salted and sent to the stove.

In a pan, the bottom of which is smeared with sunflower oil, put chopped onions and fry until light golden hue. After that, coarsely grated carrots are added to it and continue to cook, not forgetting to stir occasionally. After a few minutes, the chicken ventricles, cooked and cut into medium pieces, are sent to the pan with vegetables. After they are slightly browned, they, along with onions and carrots, are laid out in a pan with boiling potatoes. And in a freed pan add slices of tomato and simmer them over minimal heat for several minutes. After that, they are combined with the rest of the ingredients.

Shortly before removal from the stove, a bay leaf is placed in a pan. All mix well and simmer for about five minutes. Served hot potato with chicken stomachs. If desired, immediately before serving, sprinkle with chopped herbs.

Stewed potatoes with chicken stomachs (navels) are a great option for a delicious dinner. Due to its low fat content and a large number of beneficial substances, stomachs are even used in dietary nutrition. To reduce the calorie content when extinguishing, you can do only water, without adding sour cream or mayonnaise. The total cooking time is about 2 hours.

Attention!  With improper handling and stewing, chicken stomachs have a specific smell, become bitter, hard and tasteless. Strictly follow the procedure described in the recipe. With sour cream, the dish is softer than with mayonnaise.

Ingredients:

• potatoes - 600 grams;
• chicken stomachs - 500 grams;
• onions - 1 piece;
• garlic - 2 cloves;
• sour cream (mayonnaise) - 100 grams (optional);
• water - 200 ml;
• vegetable oil - 50 grams (for frying);
• pepper, other spices to taste;
• salt to taste.

Gastric Potato Recipe

1. Rinse the chicken stomachs thoroughly under running water one at a time so that no small stones and sand remain in the folds. Remove film (if any) that contains bile. If at least part of the film remains, the dish will turn out bitter.

2. Cut large stomachs into 2-3 parts, put in a pan and fill with water (should completely cover the meat). Boil. Stomachs of domestic chickens cook over medium heat for 45-50 minutes, convenience foods - 30 minutes.

3. Drain the broth, rinse the stomachs again with running water, then dry on paper towels to remove excess moisture.

4. Onion cut into rings.

5. Heat a deep skillet or cauldron with vegetable oil. Fry the onion over medium heat for 4-5 minutes until golden brown.

6. Grind the stomachs into small pieces and add to the onion. Fry for 2-3 minutes, then fill with water, cover and simmer for 10 minutes.

7. Peel potatoes, wash, cut into large slices. Add potato slices to the stomachs.

8. Mix sour cream (mayonnaise), salt, pepper, spices and squeezed garlic.

To reduce calorie content, sour cream can be replaced with 100 ml of ordinary water.

9. Pour the resulting sauce into potatoes with chicken stomachs. Stew until the potatoes are ready (it will be easily pierced with a fork or knife), periodically opening the lid and stirring.

10. Serve the finished dish hot; you can sprinkle with chopped herbs. It goes well with salads.

Many of the chicken offal is no less useful than the poultry meat itself, but it is much cheaper. One of the popular dishes is chicken stomachs stewed with potatoes. They can be prepared according to various recipes, including sour cream, mayonnaise, tomato sauce or just with butter. Subject to the cooking technology, the finished dish will turn out to be tasty, hearty and not too high in calories.

Technology features

If chicken stewing technology is not followed, they may turn out to be bitter and harsh, so they will be impossible to eat. Several important rules must be observed:

• Chicken stomachs must be washed very thoroughly one at a time, while removing the film. After they need to be washed again or, better yet, add water, bring to a boil, drain the water. Small pebbles and sand may come into the stomachs, and the films contain bile. If at least one of this gets into the dish, it will be irreparably damaged.
• The quenching time of chicken stomachs depends on their size. If they are large, from domestic chickens, then they will have to cook for a long time - an hour or even a half. Offal, sold in stores, cooks faster. To prepare the stomachs of chickens grown in poultry farms, it will take only 40-50 minutes.
• To prepare the stomachs faster, they are most often cut into 2-3 parts.
    Otherwise, the technology for stewing chicken stomachs (with or without potatoes) depends on the recipe selected.

Chicken stomachs stewed with potatoes in sour cream

• chicken stomachs - 0.5 kg;
• potatoes - 0.5 kg;
• onions - 0.2 kg;
• garlic - 2 cloves;
• sour cream - 100 g;
• vegetable oil - 50 ml;
• a mixture of peppers to taste;
• salt to taste;
• water - 0.2 l.

Cooking method:

• Rinse the stomachs well, put them in a saucepan, fill with water so that it completely covers them, bring to a boil and cook for half an hour.
• Take out the stomachs, rinse again and let them dry.
• Cut the onion into rings and fry in a cauldron or deep pan for 5 minutes.
• Cut the stomachs into small pieces and put to the onion. Fry with it for a couple of minutes, then fill with water, cover and let simmer for 10 minutes.
• Peel the potatoes, cut into large slices. Put to the stomachs.
• Mix sour cream with salt and a mixture of peppers, garlic, passed through a press, add it to the stomachs with potatoes. Stew until the potatoes are ready, occasionally removing the lid and mixing everything.

The stomachs, stewed with potatoes in sour cream, are especially tender and soft. However, in the absence of sour cream, mayonnaise can be used instead. The taste of the finished dish will change a little because of this, but it will still remain excellent.

Stomachs stewed with potatoes, onions and carrots

• chicken stomachs - 0.5 kg;
• potatoes - 0.5 kg;
• carrots - 0.2 kg;
• onions - 0.2 kg;
• garlic - 3 cloves;
• a mixture of peppers to taste;
• salt to taste;
• vegetable oil - how much it will take to fry;
• water - as needed;
• dill, parsley - 50 g.

Cooking method:

• Peel the onion and cut into small pieces.
• Peel the carrots, wash, grate finely.
• Heat oil in a thick-bottomed pan or cauldron. Put onions and carrots in it, fry them for 5 minutes.
• Prepared offal (washed and cut into 2-3 parts) put onion with carrots. Season and salt, add a little water, reduce heat and simmer for 30 minutes under a closed lid.
• Peel the potatoes, cut them into relatively large pieces (approximately 2 cm). Put to the stomachs. Add water if necessary. At this time, there is a desire, you can add a spoonful of sour cream or tomato paste.
• Stew the stomachs with potatoes for 20 minutes. Remove from heat.
• Finely chop the herbs and garlic, mix. Sprinkle the potatoes stewed with the stomachs, let the dish stand for a while under the closed lid and arrange on plates.

If desired, this dish can be made quite liquid and eat like roast. In this case, it can replace the first and second at the same time.

Stomachs stewed with potatoes in a slow cooker

• chicken stomachs - 0.5 kg;
• potatoes - 0.7 kg;
• carrots - 100 g;
• onions - 0.2 kg;
• tomatoes - 0.2 kg;
• water - 0.5-0.75 l;
• vegetable oil - 50 ml;

Cooking method:

• Pour oil into the capacity of the multicooker, put in it washed and sliced \u200b\u200boffal.
• Turn on the “Baking” mode for 10 minutes.
• Peel the vegetables.
• Cut the onions in half rings, cut the carrots into thin strips, or grate them for Korean salads.
• Turn on the baking mode for another 5-10 minutes.
• Peel the tomatoes by sprinkling them with boiling water. Cut the tomato pulp into small pieces, put in the bowl of the multicooker to the chicken stomachs.
• Turn on the extinguishing mode for 10 minutes.
• Add chopped potatoes, pour in water, season and salt. Turn the quench mode on for 1.5 hours

Before serving, you can sprinkle the dish with herbs. You do not need to add anything else to it.

Chicken stomachs stewed with potatoes and mushrooms

• chicken stomachs - 0.6-0.7 kg;
• potatoes - 0.4-0.5 kg;
• fresh mushrooms - 0.3 kg;
• sour cream - 50 g;
• chicken egg - 1 pc.;
• bay leaf - 2 pcs.;
• salt, black pepper - to taste.

Cooking method:

• After washing the stomachs well and cutting them into several parts, fold them into a cauldron, thick-walled pan or stewpan.
• Salt. Pepper. Add bay leaves. Pour water so that it completely covers the offal. Cook over low heat for an hour and a half.
• Prepared mushrooms cut into not too small pieces and lay to the stomachs. Cook another quarter hour.
• In large cubes (approximately 2 cm), cut peeled potatoes. Put it in the same pan. Simmer over low heat until potatoes are cooked.
• Beat sour cream with a raw egg, pour the mixture into the prepared dish.
• Mix, remove after a couple of minutes from the stove.

This recipe will appeal to lovers of mushrooms.

Chicken stomachs stewed with potatoes and bell peppers

• chicken stomachs - 0.5 kg;
• bay leaf - 5 pcs.;
• black pepper peas - 8-10 pcs.;
• potatoes - 0.8 kg;
• bell pepper - 0.4 kg;
• onions - 0.2 kg;
• garlic - 4 cloves;
• salt to taste;
• vegetable oil or chicken fat - how much will go.

Cooking method:

• Put the washed stomachs in a pan, fill with water, put in it a whole peeled onion, laurel leaves and pepper. Salt and cook until the stomachs are soft.
• Cut the peeled potatoes into blocks or slices, pepper and the remaining onion - in half rings. Crush the garlic.
• Heat oil or fat in a deep frying pan, put potatoes in it and fry for 5 minutes.
• Add onions and fry for another 5 minutes.
• Add pepper, pour in a little broth and simmer under the lid until the potatoes are ready.
• Add the prepared offal and garlic, mix and simmer all together for 5-10 minutes.

Serve this dish is best sprinkled with herbs. As a sauce, sour cream mixed with a small amount of garlic passed through a press is suitable.

Stomachs stewed with potatoes have a unique taste. Almost everybody likes this hearty and healthy dish.

Chicken stomachs are a full-fledged meat offal with a characteristic taste and dense structure, containing animal protein, and many other useful substances, vitamins, trace elements. The fat content in this low-calorie product is minimal, which allows it to be used in dietary nutrition. Chicken stomachs are usually cooked or stewed. Currently, in retail chains you can buy peeled chicken stomachs of poultry grown industrially. Such a product is prepared within 40-50 minutes. The stomachs of domestic chickens can cook up to 1.5 hours (depending on the age of the bird); they must first be cleaned of the film.

Chicken stomachs with potatoes

Ingredients:

• chicken stomachs - about 600 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• potatoes - about 500-600 g;
• garlic - 2 cloves;
• dry spices to taste;
• salt;
• vegetable oil (or melted chicken fat) - about 30 g;
• different greens (parsley, dill, etc.).

Cooking

Chicken stomachs thoroughly washed.

In a cauldron or stewpan, heat oil or fat. We assassinate finely chopped onions until the shade changes. Add the carrots chopped on a coarse grater. We pass everything together, stirring with a spatula, for 4-5 minutes, add stomachs and dry spices. Slightly add, mix and reduce the heat. Stew under the lid, stirring occasionally, if necessary, you can add a little water. 15-20 minutes before cooking, lay potatoes, sliced \u200b\u200brelatively large. If necessary, add more water and simmer until tender.

Turn off the heat and season with crushed garlic and ground black pepper. Serve sprinkled with chopped herbs. You can add a little sour cream.

Potatoes with chicken stomachs are a simple and satisfying dish for weekdays.

Chicken Stew Potatoes

Ingredients:

• chicken stomachs - about 500 g;
• bay leaf - 5 pcs.;
• peppercorns - 5-8 pcs.;
• onions - 2 pcs.;
• potatoes - 8-9 pcs. medium size;
• sweet red pepper - 2 pcs.;
• garlic - 2-4 cloves;
• dry spices;
• some vegetable oil or chicken fat;
• salt;
• greens are different.

Cooking

Boil thoroughly washed and peeled chicken stomachs until cooked in a pan with a whole onion without husks, with parsley and peas. Filter the broth, you can cook soup from it. We remove the stomachs and, if you want, cut them arbitrarily.

In a deep frying pan, heat the fat or oil. Chop potatoes and onions. We first lay the potatoes, fry for 5 minutes, stirring, add the onions. Cook for 5 minutes, then add a little broth. Cut pepper into short strips and add. Stew until the potatoes are cooked under the lid. In the final, add the stomachs and garlic, season with spices and salt. Mix and serve, sprinkled with chopped herbs. Stewed potatoes with boiled chicken stomachs are also delicious.

Can't imagine a menu without your favorite offal? Then try the recipes and.