Including in a wide variety of recipes you can not only filet, thighs, chicken legs and liver. For the preparation of many tasty and hearty dishes, you can use chicken stomachs. They can become the basis for pilaf, meatballs, soup, casseroles and stews.
Chicken stomachs: recipe in sour cream
Product Composition:
- Chicken stomachs - 1.2 kg.
- Sour cream - one glass.
- Meat broth - one glass.
- Onion - two pieces.
- Oil - 6 tbsp. l
- Ground pepper - at the end of the knife.
- Salt is a teaspoon.
Step cooking
Using a recipe for chicken stomachs in sour cream, you can cook a delicious and satisfying dish for the whole family.
Step 1. First, the stomachs must be cleaned of the inner film, and then well washed under the tap.
Step 2. Place the prepared chicken stomachs in a pan, pour water and close the lid. Boil until cooked for 50-60 minutes over low heat.
Step 3. After cooking, pour the broth from the pan into a separate bowl, and put the stomachs in a hot pan with vegetable oil. Fry for seven to ten minutes, not forgetting to interfere periodically.
Step 4. Separate the onion heads from the husks, rinse and cut into small pieces. Add onions to the pan, sprinkle with ground pepper, salt and mix well all the ingredients for the dish according to the recipe for chicken stomachs in a pan.
Step 5. Continue frying for about 12-15 minutes. Then add the last ingredients, following the recipe for chicken stomachs with sour cream. Pour a glass of meat broth, and put a glass of thick fat sour cream.
Step 6. Once again, stir well and cover with a lid, simmer for fifteen minutes. Then, still hot, the recipe for chicken stews cooked in sour cream is laid out on plates and served for dinner with any side dish to your taste.
Chicken stomachs with boiled rice
Essential Ingredients:
- Chicken stomachs - 1.5 kg.
- Rice - 0.5 kg.
- Onion - four pieces.
- Tomato - 100 g.
- Garlic - six cloves.
- Butter - 5 tbsp. l
- Ground pepper - two pinches.
- Salt is a tablespoon.
- Water - two liters.
- Tomatoes - five pieces.
How to cook stomachs with rice
To make the dish tasty at the end, we will use the chicken ventricular recipe for preparing it, a photo of which can be found below. And you need to start, as in any other recipe, from the fact that the film is removed from the stomachs and thoroughly rinsed. In cleaned form, put them in a pan and pour cold water from the tap. Put the pan on the fire and cook in slightly salted water from fifty minutes to one hour. Then drain the water from the pan.
Further, following the step-by-step recipe for chicken stomachs, separate onions and garlic heads from the husks. Rinse and grind in small cubes. Then put the butter in a pan and place it on the fire, heat it well. When the oil warms up, pour pieces of onion into the pan and fry for three to five minutes. The next ingredient to put in the pan is a tomato. Stir with onion and fry for another five minutes.
Add finely chopped pieces of garlic to the fried onion and tomato. Mix again and after five minutes put the boiled chicken stomachs. Salt the contents of the pan and pepper, and also following the recipe for stewed chicken stomachs, pour in about 150-200 ml of broth. Stir well, cover with a lid and, reducing the heat, simmer for 45-55 minutes, until the stomachs become soft.
At this stage, you must turn on the oven and begin to prepare the rice. You need to take a deep frying pan with a removable handle and glow it over a fire. Put three tablespoons of butter, melt and pour out pre-washed rice of long varieties. Pour the broth into the pan so that the liquid covers it by one and a half centimeters. Sprinkle with salt and mix.
Place the pan in the oven and cook the rice tightly closed for 30-40 minutes at a temperature of 180 degrees. Once the recipeed chicken stomachs and rice are ready, the dish can be served. Put a portion of boiled friable rice in the middle of the plate. Around spread the stewed chicken stomachs, on top of which spread the quarters of red ripe tomato. A tasty and hearty dish is ready to serve.
Homemade delicious chicken stomach patties
Grocery list:
- Chicken stomachs - 1 kg.
- White bread - 150 g.
- Eggs - two pieces.
- Milk - 100 ml.
- Onion - one small head.
- Ground red pepper - three pinches.
- Sunflower oil - 150 ml.
- Salt is half a teaspoon.
Cooking process
To start cooking homemade patties, you need to cut white bread into small pieces. You can not delete the crust. Put the pieces in a small bowl and pour them with milk. The bread should swell well, so for now, put it aside and start preparing the remaining ingredients. Based on the recipe for preparing chicken stomachs, they need to be separated from the inside of the film. Then wash it well, removing all the dirt, put the stomachs in the bowl of a food processor.
Next, peel the onions and place it in the bowl. Grind the stomachs with onions in a combine to the state of mincemeat. Transfer the minced meat to a deep bowl. Squeeze the white bread swollen in milk and put in a bowl with minced meat. Here, beat the chicken eggs, sprinkle to taste red pepper, salt and mix thoroughly all the ingredients. The minced meat prepared according to the recipe for chicken stomachs is ready.
First, pour oil into a pan and put on fire. Stuffing from chicken stomachs will be softer, so when the oil is sufficiently warmed up, it is better to spread it in a pan with a tablespoon. Fry the patties on one side and on the other hand until golden brown. Based on the recipe for chicken stomachs, you can cook delicious and satisfying cutlets. As a side dish, mashed potatoes and fresh vegetables are good.
Chicken stomach pearl barley soup
The list of ingredients:
- Chicken stomachs - 1 kg.
- Barley - one glass.
- Water - five liters.
- Carrots are one big thing.
- Salt is a dessert spoon.
- Onion - one head.
- Oil - 30 ml.
Step by step recipe
The recipe for chicken stomach with pearl barley is simple. Exactly following the instructions, in the end you can get a very tasty and rich first course.
Step 1. Initially, it is necessary to sort out pearl barley and rinse well. Since barley is cooked for a rather long time, it is necessary to place it in a small bowl, pour cold water and leave to soak for several hours, and preferably at night. So, you can quickly cope with the cooking process.
Step 2. Separate the chicken stomachs from the films, wash under running water, and then cut into small pieces. Then fill the pan with water and lower the chopped chicken stomachs into it. Put on the fire and after boiling, removing the foam with a slotted spoon, cook the stomachs, covering the pan with a lid, for at least an hour. They should be cooked to a soft state.
Step 3. Next, according to the recipe, dishes from chicken stomachs need to be cleaned, washed carrots and onions. It is advisable to wipe the carrot through a grater, and chop the onions in small pieces. Stew chopped carrots and onions in a pre-heated pan with vegetable oil for about ten minutes, as soon as the carrots become lighter, you can turn off the fire.
Step 4. After the recipe used for preparing chicken stomachs with pearl barley, the chopped stomachs were cooked to softness and soaked for the required time, the croup should be combined. Add pearl barley to the pot with stomachs boiling over low heat and cook until the cereal is cooked.
Step 5. Then put the carrots and onions fried until soft out of the pan. Salt the soup, and you can also supplement the taste with other spices to your liking. Stir and cook after boiling for literally another five minutes. Then turn off the fire, cover and let it brew for fifteen to twenty minutes.
Step 6. Pour a delicious soup of chicken stomachs and pearl barley into portions and serve for dinner, preferably with brown bread.
Chicken stomachs cooked with potatoes
Required Products:
- Chicken stomachs - one kilogram.
- Potatoes - two kilograms.
- Ground pepper - a quarter teaspoon.
- Sweet paprika - a tablespoon.
- Onion - four pieces.
- Salt is a dessert spoon.
- Dill is half the beam.
- Oil - 0.5 cups.
Cooking potatoes with chicken stomachs
The process of preparing this tasty and satisfying dish you need to start with the fact that in turn prepare the products that make up its composition. First you need to clean the stomachs from the film and all the dirt, wash them well and put them in a colander, leave excess water to drain. Then, on a cutting board, cut them into medium-sized pieces.
Peel the potato tubers, rinse and cut into cubes. Fold the potato slices in any dish and completely pour cold water. The onion heads must also be peeled, washed under the tap and chop in half rings. The ingredients included in the recipe for chicken stomachs with potatoes are ready.
Now you need to take a large frying pan and, pouring oil into it, heat it well over high heat. After the oil pan is heated, the first to put pieces of chicken stomachs in it. Reduce heat and simmer for about ten to fifteen minutes. Then the second in the pan to send chopped onions chopped in half rings. Stir and simmer until the onion is golden brown.
Next, spice, stewed stomachs and onions sprinkled with salt, ground pepper, as well as a tablespoon of sweet paprika. Mix well, boil water separately in the kettle and pour the contents of the pan so that the water is three centimeters above the meat. Cook stomachs under covered water for about half an hour. Then drain the water from the dishes with potatoes and transfer it to the pan.
If necessary, you can add boiling water so that the potatoes with chicken stomachs are completely covered with water. You can also add salt to your taste. After mixing all the ingredients well, bring to a boil. Then reduce the heat to a minimum, cover and simmer until the potatoes and hearts are ready. When the chicken stomachs and potatoes become soft, sprinkle them with finely chopped fresh dill.
Continue to simmer for about another ten minutes and remove the pan from the heat. Once hot, put the stewed chicken stomachs with potatoes into the cooked portioned dishes. And serve a delicious, fragrant and nutritious dish with freshly washed vegetables for lunch or dinner.
Chicken stomach stew with vegetables
List of ingredients:
- Chicken stomachs - 1.5 kg.
- Bell pepper - four pieces.
- Salt is a dessert spoon.
- Dill - one bunch.
- Onions - two pieces.
- White cabbage - one fork.
- Sweet paprika - a tablespoon.
- Carrots - four pieces.
- Caraway seeds - a dessert spoon.
- Oil - 50 ml.
Recipe
Using a proven recipe for delicious chicken stomachs, you can cook such a healthy and satisfying dish that will appeal to all family members. And you need to start with the meat ingredient. Chicken stomachs must be separated from the dirty inner film. Then rinse thoroughly under the tap and, cutting each stomach into four pieces, lower it into a pot with salted cold water.
Put on a large fire, bring to a boil, not forgetting to remove the foam formed during this. Reduce heat and cook for 60 minutes until the stomachs are ready. Cooking time should be used to prepare vegetables. In white cabbage, cut off the extreme leaves and cut into squares, no larger than two centimeters. It is advisable to take bell peppers in two colors: red and green. Wash it, cut lengthwise into two parts, peel from seeds and partitions and cut into strips.
Peel the carrots, using a special knife, rinse and rub through a grater. Onions also peel, rinse and chop thin rings. Rinse fresh dill, shake and chop. Almost all the ingredients for the stew are prepared, and you can start cooking them. Further, in accordance with the recipe for chicken stomachs, the photo of which can be seen above, it is necessary to take the pan, pour oil into it and place it on a fire for heating.
When the oil has warmed up well, first put the onion rings into the pan. Fry shortly until golden brown and immediately add the grated carrots. Continuing to stir, fry for three to four minutes, no more, and remove from heat. Separately, in a saucepan placed on a fire (preferably with a thick bottom), heat the oil to the desired temperature. Then put chopped cabbage into it. Fry, constantly stirring, for five to seven minutes and pour in one glass of broth from the cooked stomachs.
Here, in the pan, place the bell pepper, chopped into strips and stewed in a pan carrots and onions. Add caraway seeds and paprika, mix well and simmer for ten minutes. Then put the boiled chicken stomachs to the stewed vegetables, add quite a bit of broth, cover with a lid and simmer over low heat until the cabbage is ready. Sprinkle about ten minutes before turning off chopped dill. Ragout of vegetables and chicken stomachs is ready.