Everyone probably loves fried in the oven or boiled bird. But only a few, besides a white breast or juicy thighs, love offal: chicken stomach, heart or liver. And this is explained by the fact that not everyone cooks dishes using offal. And in vain, because you can surprise your loved ones with new extravagant tastes. Try making barbecue using chicken stomachs. The photo shows how an unusual dish looks appetizing. This article also describes the recipe for spicy gutting vegetable stew . Experiment using optional ingredients and your favorite seasonings.
Cooking kebab. First recipe
Offal not always sold in supermarkets is taken from young chickens. This means that the product will be harsh. Therefore, before frying, it is better to boil the chicken stomach or simmer it until almost ready. Take a kilogram of fleshy stomachs and, without cutting them, fill with broth or water with the addition of any tomato sauce. Cooking time depends on the stiffness of the product. It may take from half an hour to an hour and a half. Mix boiled stomachs with one chopped onion, salt, pepper and three tablespoons of lemon juice and leave to marinate for an hour. Then fry over steaming coals.
Cooking kebab. Second recipe
If you use a young chicken stomach, then no preliminary preparation is required. You can immediately, without boiling, fry the meat pieces over a fire. To do this, place whole or halved chicken stomachs (1 kg) in a marinade, which is prepared from a glass of pomegranate juice, chopped herbs (parsley, cilantro, onion), a mixture of different peppers and salt (on the eye). Lay products in layers, pressing down a little. Put the mass in the refrigerator overnight. When removing from the marinade, string on skewers and sauté until browned.
How to cook chicken hearts and stomachs . Stew Recipe
Products:
- a pound of chicken liver;
- a pound of stomachs and hearts;
- two onions;
- three fresh tomatoes;
- two minced cloves of garlic;
- a bunch of green onions;
- tea. a spoonful of soy sauce;
- two table. tablespoons of vegetable oil;
- juice of half a lemon;
- a third of a glass of water;
- hot ground pepper;
- one tea. a spoon of ketchup;
- salt.
Cooking
Chicken stomach and heart finely chop and fold in one bowl. The liver, crushed much larger, is placed in another. Squeeze lemon juice in both containers. Mix well and let stand for no more than ten minutes. Drain the liquid from the stomachs and hearts, put in a pan and simmer over low heat, seasoning with soy sauce and tomato ketchup diluted in water. After thirty to forty minutes, pour the liver and chopped vegetables into the mass, seasoning with salt and spices. The dish should be cooked over moderate heat to avoid boiling the sauce and frying. You can cover the pan with a lid. After tasting, add other spices. After half an hour stew, the dish should be ready. Serve with boiled pasta or rice.