I confess right away that I am not an offal lover, and I acquired the chicken’s stomachs in the supermarket by chance. Apparently, they were conveniently lying on the counter or their price tag was noticeable. In general, I don’t know how I became the proud owner of this product, but it appeared on the shelf in our refrigerator. I really like experimenting in the kitchen, though there is almost no time for this. Therefore, I decided to find a simpler recipe so that the dish was prepared with my minimum participation. The necessary information was found quickly enough in the book "Russian Cuisine". The dish was called " Chicken stomachs , stewed in sour cream with onions." Actually the whole composition of the dish fit in the title, it remains only to tell in detail how it is prepared.
The most difficult thing in preparing the stomachs of chicken and turkey is their preparation. Rinse the product thoroughly and remove the yellow-green film. To prepare the stomachs faster, they can be cut into several parts.
After we prepared the offal, chop the onions. I have to say right away that you can put it in this dish without regretting it, just don’t ruin the taste. Pour oil into a stewpan or deep frying pan, put onions and lightly fry. After that, lay out the peeled and cut stomachs, add water and close the lid. Stew until the stomachs become soft. To prevent the dish from burning, set the fire to a minimum immediately after the water boils. At the very end, add sour cream, pepper, salt. Stewed chicken stomachs are ready to eat, it remains only to sprinkle the dish with herbs.
Approximate distribution of products: stomachs 600 g, sour cream thick 100 g, vegetable oil 30 g, onion 3 heads.
It should be noted that the dinner was a success, and in the refrigerator there was still half a kilogram of chicken offal. Therefore, after a couple of days, I decided to repeat the experiment and cooked the chicken stews, but with the addition of mushrooms - champignons. Put them in about 30 minutes before the end of cooking. Onions, by the way, also replaced with their favorite leek. Unlike his close relative, he does not make me cry. On average, stomachs cook from forty minutes to two hours, depending on the quality of the product.
For cooking you will need: stomachs 500 - 600 g, mushrooms 300 g, leek 2 stalks, oil, pepper, salt, dried parsley.
After looking through the recipes, I came to the conclusion that you can cook stewed chicken stomachs according to the same recipes as meat. For example, with carrots, onions and tomatoes, potatoes.
I will not misinform you, telling that stewed chicken stomachs are an inexpensive and dietary dish. It’s just the opposite. Offal contains more fat than meat, and the stomachs of turkey or chicken often cost more than the poultry itself. However, the dishes turned out so delicious that you can close your eyes to these shortcomings. In addition, this product has another quite valuable property, which is very beneficial for a busy housewife. Its preparation does not require much effort and special culinary skills.
I must say that a stew is not all that can be prepared from the stomachs. Among the huge list of recipes, I met not only main dishes, but also salads. I cite two of them as an example of the universality of this product.
In order to cook this salad, you need a couple of boiled eggs, chicken stomachs (boiled and peeled) - 500 g, mayonnaise 100 g, pickled cucumbers of medium size 2 pcs, onions - 1 head, potatoes - 2 pcs.
We cut all the ingredients into cubes, thinner the chicken ventricles, put them in a salad bowl, pepper, salt, pour mayonnaise, sprinkle with chopped herbs. Delicate, spicy salad of the stomachs is ready.
For lovers of spicy, you can recommend a salad of Korean carrots and chicken stomachs. Carrots, in order to speed up the culinary process, take the finished one. For a more refined taste, add grated celery and a sour apple to the salad. The proportions in this dish are not so important, choose the amount of ingredients to your taste. Dressing and spices are not required, as the finished Korean carrots already contain oil, pepper and salt.
Good appetite!