Chicken ventricles are a product that is rarely used in cooking. Many do not consider it necessary to use precisely the ventricles or hearts, preferring other parts of the chicken to them.
However, from this product you can cook delicious and healthy dishes. In addition, in order to save time, you can use recipes for a multicooker. So the finished dish will be not only hearty, but also healthy.
What products will be required
The recipe (with photo) of chicken stomachs in a slow cooker is presented in this article. To begin with, we will determine the set of products that we need:
- 1 kilogram of ventricles.
- 2 onion heads.
- 2 carrots.
- 1/2 teaspoon black pepper.
- 1 teaspoon of salt.
- 150 milliliters of water.
Step cooking
Using this recipe for chicken stomachs stewed in a slow cooker, you can quite easily cook a dish.
First you need to prepare the stomachs, rinse them. Then, in order to easily separate the films, they need to be placed in the freezer for ten minutes. Then, having cleared the films, add water and salt for thirty minutes. After soaking, the unpleasant odor disappears completely in the stomachs. Now they need to be washed and cut into pieces.
Further, according to the recipe for chicken stomachs, in a cooker cooked, you need to prepare the remaining products. Peel the carrots, wash them under running water and rub through a grater. Separate the onion from the husk, wash and chop in small cubes. The next thing to do is to combine all the prepared products in one dish. Sprinkle with salt, ground pepper and stir. Place chicken stomachs in a slow cooker.
Stewing stomachs
Pour 150 milliliters of water into the multicooker bowl and mix all the products together again. To add a special flavor, you can also add your favorite spices. Close the lid and set the "Extinguishing" mode, set the time to 90 minutes. Chicken stomachs in a slow cooker are stewed until cooked with carrots and onions. After the set time, it is advisable to check that the meat is soft. You need to try a piece and make sure that it is easily chewed.
Then distribute the chicken stomachs stewed in the multicooker into bowls and serve for dinner. Juicy and soft, they go well with potatoes, pasta, and vegetable salad will be appropriate. Such a dinner will be appreciated.
Chicken stomachs in sour cream cooked in a slow cooker
Essential Ingredients:
- 1 kilogram of chicken ventricles.
- 300 grams of sour cream.
- 2 cups white flour.
- 2 onions.
- A teaspoon of paprika.
- A bunch of fresh parsley.
- Half a liter of water.
- 2 pinches of pepper.
- A pinch of salt.
- 2 bay leaves.
- 30 milliliters of oil.
Cooking according to the recipe
For those mistresses who have just purchased this kitchen unit, we suggest using a proven recipe and cooking chicken stomachs in a slow cooker with sour cream.
You can’t use them without preliminary preparation, you need to remove the film from each and rinse. The unpleasant odor will go away if the stomachs are put in a bowl of chilled water, pour in a little salt, mix and leave for thirty to forty minutes. Then be sure to rinse and cut into pieces.
Next, you need to peel the onion, wash it under running water and chop. Pour oil into the bowl and, turning on the "Frying" mode, heat up. Put chopped onions in a multicooker and fry until transparent. Put slices of stomachs to it, mix and fry for about 10 minutes. After that pour wheat flour into the bowl and stir it with sauteed stomachs.
Then pour boiled water and put sour cream, add salt, paprika, lavrushka and pepper. Stir all products and close the lid. To prepare the stomachs, select the "Extinguishing" mode, and set the timer for 40 minutes. In this case, the valve for releasing steam must be closed. After the signal about the end of the preparation of chicken stomachs in sour cream (in a slow cooker), carefully open the lid. Arrange them hot on plates. Garnish with fresh parsley leaves and serve at the dinner table.
Chicken stomachs stewed with vegetables in a slow cooker
Grocery list:
- 1 kilogram of fresh ventricles.
- 1 green or red bell pepper.
- 2 medium-sized carrots.
- 2 medium tomatoes.
- 1 hot pepper.
- 1 tablespoon of mayonnaise.
- 2 tablespoons of white flour.
- 4 cloves of garlic.
- Half a bunch of dill.
- A spoon of tomato.
- 100 milliliters of soy sauce.
- A teaspoon of pepper.
- 2 bay leaves.
- Half a bunch of parsley.
- Half a spoonful of salt.
- 50 milliliters of oil.
Cooking process
Before placing chicken stomachs in a slow cooker, they must first be prepared in stages. First you need to remove existing films from them and wash them under the tap. Then, so that the chicken stomachs do not emit an unpleasant odor, they must be soaked in salted cold water for about thirty minutes. Then completely rinse the chicken stomachs and cut into small pieces. To speed up the preparatory process, during the time that the stomachs are soaked in salt water, you can prepare all the vegetables.
The first thing to do is wash them well. Next, peel the onions and chop them into cubes. Peel the carrots, rinse and cut into very thin strips. Divide the red fleshy bell pepper into two parts, having cleaned the seeds and cut the partitions, cut into thin strips. Grind ripe tomatoes in large cubes. Rinse well with fresh herbs and chop. Grind the cloves of garlic.
All the ingredients for cooking vegetables and chicken stomachs in the multicooker are prepared and you can start the heat treatment process. Turn on the slow cooker and set the "Frying" mode. Add oil. After warming, put onions and carrots in the bowl. Stir, fry until the onions become clear, add chopped garlic. Stir and continue the frying process until the vegetables are browned.
Then lay the chicken stomachs in the vegetables, mix again and fry for 10 minutes. Next, pour the sauce into the multicooker bowl and simmer for exactly five minutes. Then add the tomatoes and sweet bell pepper, mix and fry for another five minutes. The last in the bowl of the multicooker is to send tomato, wheat flour, mayonnaise, chopped dill and parsley leaves, bay leaves and all the spices according to the recipe.
Having mixed all the ingredients properly, you need to close the slow cooker. The mode must be changed to “Extinguishing” and simmer for 30 minutes with the valve closed. After shutting down the unit and let the valve relieve pressure. Thanks to stewing in a slow cooker, the stomachs become tender and very juicy. Vegetables add flavor, and spices add pungency. Arrange on plates and serve for dinner with boiled rice and fresh vegetables. Garnish can be any.
Chicken stomachs cooked with rice in a slow cooker
The list of ingredients:
- A glass of long rice.
- 0.5 kilograms of fresh ventricles.
- Half a spoonful of paprika.
- Half a liter of water.
- 1 bay leaf.
- A pinch of pepper.
- 2 pinches of salt.
Step by step recipe
In order to get a tasty and healthy dish from chicken stomachs and rice as a result of cooking, first clean the stomachs of the films, if any. Then rinse well and dip them in a bowl of salted cold water for twenty-five to thirty minutes. Wash the chicken stomachs thoroughly and cut into two parts. Place the prepared halves in the multicooker bowl and pour in a glass of hot boiled water. Salt a little and close the lid.
Cook the stomachs in the "Stew" mode for 60 minutes. While stomachs are being cooked in a slow cooker, it is necessary to carefully sort the rice grains. Remove spoiled, and with them all present garbage. Then the rice should be washed in several waters until it remains clean. After an hour, open the lid of the multicooker and pour well-washed rice into its bowl.
It is also necessary to pour a second glass of boiling water and add all the spices indicated in the recipe. Gently mix everything and close the lid and in the “Pilaf” mode continue cooking for another thirty minutes. Leave the chicken stomachs with rice to sweat under a closed lid for about another twenty minutes. Then you can spread the fragrant friable rice with tender and soft chicken stomachs on plates and treat your loved ones with a tasty and satisfying dinner. The finished dish can be additionally decorated with greens.
Using these recipes, you can easily and quickly prepare delicious dishes from the ventricles. And the fact that everything will languish and stew in a slow cooker will only help to keep as many useful substances in the products themselves.
According to the above recipes, you can cook as simple as ventricles, which can subsequently be served with potatoes, pasta or cereals, and immediately create a full-fledged dish. To do this, it will be enough to add vegetables or rice. It all depends on the available ingredients and personal preferences.