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. A dish prepared using this technology is very juicy and aromatic. 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 you cooked potatoes with chicken stomachs, the photo of which can be viewed below, does not turn out to be fresh and tasteless, you need to pre-store a little salt and ground pepper. 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.
Giblets prepared in this way are poured into 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. There they add a little bit of drinking water and send to bake. Cook the chicken stomachs with potatoes in the oven for fifty minutes. After that, they are immediately served at the table, along with fresh brown bread and any pickles.
Option with mushrooms
According to this recipe, you can relatively quickly cook a delicious and nutritious homemade roast. Of course, you have to play a little with offal, but the result is worth the effort. For your family to be able to try the chicken stomachs stewed 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 recline 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 prepared chicken giblets 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 stewed potatoes with chicken 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. Peeled and chopped potatoes are spread in a separate pan. 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 free 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 put 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.