Chicken stomachs: cooking, recipes

Cooking chicken stomachs attracts few housewives. It is believed that this offal is used only in cases where there is not enough money for meat. This is a very erroneous opinion. There are original recipes according to which cooked chicken stomachs will become a delight and will appeal to all family members and guests at the celebration.

In sour cream

This dish will require a minimum of funds and a little time for cooking:

• For it, 600 g of stomachs must be washed well and cleaned.
• Send them to a pot of cold water and put on fire, then bring to a boil and cook for another hour.
• At this time, peel one large onion and chop finely.
• Put a frying pan with vegetable oil on the fire. And send cooked stomachs and onions into it.
• Fry the mass until a rosy color appears, adding salt and spices to it. As the recipe says, cooking chicken stomachs in a pan takes 15-20 minutes.

• After that, 0.5 liters of broth in which offal was cooked should be added to it. And after 20 minutes add a glass of low-fat sour cream and simmer another 20 minutes.

Serve cooked chicken stomachs with any garnish. They are tasty in the warm form.

There is another recipe for making chicken stomachs in sour cream:

1. For cooking, you need to process 450 g of offal. They are cut into 4 parts and sent to the pan.
2. The onion is chopped into a small cube and fried in a pan with the addition of 3 cloves of chopped garlic. Then frying is sent to the pan to the stomachs.
3. Sour cream (200 g) should be mixed in a pan with 50 ml of water and bring to a boil. This sauce is poured into a mass in a pan. The dish is stewed for 50 minutes over low heat. And at the end, a bunch of finely chopped greens is poured there.

It is unnecessary to cook a dish for the future, because even in the refrigerator, greens in sour cream sauce will turn sour.

In Georgian

This recipe for cooking chicken stomachs in a pan is suitable for thrifty housewives:

• For it you will need 0.5 kg of offal, which should be washed, scrubbed and cut in half.
• Then the stomachs are set on fire in a pan with cold water and boiled for 50-60 minutes. Then they are thrown back into a colander and washed.
• 1-2 onions are chopped finely and sent together with offal to the pan.
• The mass is fried with spices for at least 15 minutes.

At this time, you can begin to prepare the sauce. For it, you need to press through a press 2-3 cloves of garlic and salt it. Then pour a glass of broth in which the stomachs were boiled.

The finished dish is served hot with sauce in a separate bowl.

With vegetables

This step-by-step recipe for cooking chicken stomachs will help diversify your daily menu. To prepare it you will need:

• offal 0.5 kg;
• 1 onion and carrot;
• sweet pepper 1 pc.;
• spice;
• vegetable oil;
• tomatoes or tomato paste.

1. First you need to process the stomachs. They are well washed several times under running water and cleaned.
2. Then they vertically need to be cut in half.
3. Offal set to cook in a saucepan over medium heat for 50 minutes.
4. At this time, you can do cooking vegetables. All of them are cleaned and cut into large half rings.
5. Vegetables are set to fry in vegetable oil until soft.
6. Then they add cooked chicken stomachs.
7. The dish must be salt and pepper.
8. At the end of cooking, tomato or 1 tbsp. l tomato paste.

Chicken stomachs: multicooking recipe

Almost all recipes with chicken stomachs are notable for their low cost. This dish is no exception:

• For it, you need 500 g of offal to clean and cut into 4 parts.
• Cut one large onion into a small cube and fry in a pan or in a bowl multicooker in vegetable oil. After 5 minutes, the stomachs are sent there for another 10 minutes.
• At this time, 5-6 potatoes are peeled and cut into large slices. Fry together with potatoes sent to the slow cooker and fill it with water so that the mass is completely covered with it.
• The dish is salted and pepper to taste.

The cooker lid is tightly closed and put out the "Extinguishing" mode for 1 hour. Before serving, you can sprinkle the dish with chopped herbs.

Korean Chicken Stomach Recipe

This cuisine has spicy flavors and original ingredients. Snacks from various offal are very popular in this country.

The Korean recipe for chicken stomachs has become one of our hostesses' favorites. To prepare, you must purchase in advance:

• 500 g of offal;
• 1 carrot and onion;
• soy sauce;
• garlic and spices.

The recipe uses coriander, red and black pepper.

1. Chicken stomachs are put to boil for half an hour. Vegetables are processed at this time.
2. Onions are cut in half rings, carrots - in cubes. Vegetables season with salt and all spices in a good pinch, squeeze well with your hands and set to marinate in 2 tbsp. l vinegar.
3. Vegetables are sent to a pan with vegetable oil and fried for 10 minutes. Juice is not drained from them. Stomachs with three tablespoons of soy sauce are also sent here.
4. They stew the whole mass for about 20 minutes. The dish is left to cool completely. You can add sesame seeds to it if desired.

Serve it as a snack or with any side dish as the main one.

Bean Salad

First you need to prepare all the required ingredients:

• 400 g of stomachs;
• 1 can (250 g) canned beans;
• one onion and one carrot.
  

1. The offal is cleaned and boiled for 1.5 hours in salted water.
2. Then let them cool and cut into cubes.
3. Onions are chopped into thin half rings. Carrots are rubbed on a nozzle for making Korean salad.
4. Vegetables are fried in vegetable oil until soft. They are transferred to a bowl and sent to their stomachs.
5. Beans from a can are washed in a colander and sent to the total mass.

Salad and season with pepper. It can be seasoned with vegetable oil or mayonnaise. It is only worth doing this in a minimal amount so that the dish is not too fat.

Oven cutlets and stomachs

If you need to quickly cook a hearty dinner, then cooking chicken ventricles according to this recipe will not cause you any problems and will certainly please the whole family:

• First you need to rinse offal and cut them into 4-5 parts.

• The stomachs are ground into minced meat in a blender. One peeled onion is sent there. The mass should not be mushy.
• One egg is added to it.
• Minced meat is salted, pepper and knead well.
• Cutlets are laid out with a tablespoon in a heated pan with sunflower oil. They are fried from two sides to a crust and served with any side dish.

There is another easy way to cook chicken stomachs that will help you cook dinner in 40 minutes:

• You need to clear 1 kg of stomachs and pour over boiling water.
• Onions and carrots are cut into thin half rings.
• In 1 liter of kefir add a variety of spices that are used in the home kitchen.
• This sauce is poured with all the other ingredients and left for 20 minutes to soak.
• The whole mass is sent to a high baking dish, sprinkled with grated sausage cheese (150 g) on ​​top and sent to the oven for 35 minutes.

The dish is served hot. If desired, you can sprinkle it with chopped greens on top.

Pilaf

This recipe uses chicken stomachs cooked in a pan. This pilaf cannot be called traditional, but the hostess can help out the dish when there is no meat in the house, and the family needs to be fed a hearty dinner:

1. Chicken stomachs (0.4 kg) are cleaned, cut into 4 parts and put to boil for 30 minutes.
2. At this time, peeled carrots are rubbed on a large nozzle or cut into thin sticks.
3. Onions finely chopped, and 2-3 cloves of garlic are crushed with a knife. All vegetables are sent to a frying pan with vegetable oil and passaged for 10 minutes.
4. Then offal is added here and sautéed for another 15 minutes.
5. A pan with a thick bottom is placed on the fire, pouring 1.5 liters of water into it. After boiling, rice (400 g) and frying are added to it. Here you can add seasonings for the preparation of pilaf.
6. The dish is cooked over low heat without stirring - in this case, the grains of rice will not stick together.

Pilaf is served hot. It can be perfectly stored in the refrigerator for 1-2 days. And before the next serving, pilaf is heated in a pan or in the microwave.

Pate

Cooking chicken stomachs according to this recipe will help to make an original snack on the festive table and a delicious putty for sandwiches for every day:

• The stomachs (450 g) are thoroughly washed and cut off all excess films. Cut into 4-6 parts. Chicken hearts (450 g) are treated in the same way.
• Offal is sent to a pot of water, where they are boiled for 2 hours. There you must constantly add water so that it does not completely boil away.
• One large onion is finely chopped. Carrot tinder on a large nozzle.
• Vegetables are fried in butter.
• Boiled offal is sent here after 10 minutes. The mass is fried for 20 minutes with the addition of spices loved by the hostess.

• Now all these ingredients are whipped with a blender. Density can be adjusted using broth. Paste can be beaten to a uniform consistency or leave small grains.

Slices of fresh bread or croutons should be served with it. Sandwiches can be decorated on top with a small sprig of parsley. Such an appetizer will be a great option for receptions or a quick snack at work.