Chicken stomachs, a recipe with photos of which will be presented below, can be fried, boiled, and baked. However, such an offal is obtained in a stewed form along with vegetables and gravy tastier and more useful than anything else.
The recipe for chicken stews stewed in a saucepan
Necessary products for the dish:
- freshly frozen chicken stomachs - 1 kg;
- small bulbs - 2 pcs.;
- fresh large carrots - 1 pc.;
- bell pepper of any color - 1 pc.;
- dry white wine - 7 large spoons;
- wheat flour - 1 large spoon;
- black pepper (peas) - 8 pcs.;
- table salt - to taste;
- bay leaf - 3 pcs.
Offal Processing:
Braised chicken ventricles are much tastier with fresh offal. If you could not get chilled meat , then fresh-frozen is also quite suitable. It must be put in a bowl and thawed completely. Next, the offal should be washed, cleaned of any kind of films and other elements, and then pour with ordinary drinking water and soak for 30 minutes. After that, chicken stomachs are recommended to be cut into 4 parts. Although some housewives prefer to cook such meat in its entirety.
Vegetable Processing:
Braised chicken ventricles can be cooked with a variety of vegetables. For example, in this recipe only onions, bell peppers and carrots are used. All listed products must be washed, peeled and chopped into small cubes (carrots can be grated on a large grater).
Heat treatment of the dish:
Prepared and shredded ventricles should be placed in a pan, pour them with ordinary drinking water in the amount of 3 full glasses. Next, the offal with broth must be salt, bring to a boil and cook for 21 minutes.
After the stewed chicken ventricles become slightly softer, chopped onions, chopped bell pepper and grated carrots should be added to them. Mix meat with vegetables, season with black pepper (peas) and broken bay leaves. Thus, the offal must be stewed for 37-45 minutes. The readiness of a dish can be determined by sampling vegetables or a piece of stomach. If they are soft enough, then you can safely add to them an aromatic mixture made of dry white wine and wheat flour.
After boiling the broth with offal and vegetables for another 1-3 minutes, it should be removed from the heat and proceed to the preparation of any side dish.
Proper serving
Tasty and fragrant stewed chicken ventricles are recommended to be served for dinner with a hearty side dish. As it can be used spaghetti, pasta, mashed potatoes, buckwheat porridge, boiled rice, etc. Also, with such a dish, you should make a salad of shredded greens, vegetables and olives, seasoned with sunflower oil.
Helpful advice
For lovers of spicy and flavorful meat, chicken ventricles are recommended to first be fried in a pan together with hot pepper, and only then add to them all processed vegetables and drinking water. The dish will get a richer taste and become a little more caloric.