Most housewives rarely cook chicken offal. In their opinion, this process is unreasonably complicated and time-consuming. However, they lose sight of the fact that bird offal is very useful and contain a minimal amount of calories. For example, chicken stomachs, the recipe of which you will learn from today's article, often become the basis for creating delicate dishes served with various sauces.
General recommendations
Those who think that bird offal is almost impossible to spoil are deeply mistaken. In reality, everything is much more complicated than it might seem at first glance. If stewed improperly, chicken stomachs with potatoes, the recipe of which will be discussed later, will taste more like stretching gums. To make a delicate and tasty dish, you need to remember a few simple rules.
Before proceeding with the preparation of this product, it is advisable to soak it in boiled cold water. After that, it must be thoroughly washed and cut into relatively small pieces. These simple manipulations will save time stewing or frying.
To create a full-fledged dish, chicken stomachs can be combined with vegetables or cereals. They also go well with all kinds of sauces and seasonings.
Chicken stomachs with potatoes in a slow cooker: product list
It should be noted that the preparation of this dish will take a lot of time. But the result will pleasantly surprise you. Before starting this troublesome process, you should make sure that your kitchen contains:
- 400 grams of chicken stomachs.
- Two onions.
- A pound of potatoes.
- 500 milliliters of water.
- 200 grams of mushrooms.
In order for you to get really tender chicken stomachs, the recipe for which you will learn right now, the above list needs to be supplemented with salt, black pepper, bay leaf and vegetable oil. It is important that the latter is odorless. If desired, you can add a couple more cloves of garlic.
Sequencing
First you need to do the preparation of the main ingredient. Before preparing chicken stomachs with potatoes, they wash the giblets in cool running water, clean them of fat and yellow skin, send them under the tap again and lay them in a colander. After excess fluid drains from them, they are cut into several parts.
Giblets prepared in this way are placed in a multicooker bowl and poured with water. A bay leaf is sent there and the device is turned on in the “Cooking” or “Extinguishing” mode. Cooking time depends on the power and model of your household appliances. On average, this process takes about an hour and a half.
To make gentle and delicious chicken stomachs with potatoes in a slow cooker, you should cook them almost until done. Otherwise, they will not have time to soften simultaneously with the rest of the components.
Now it's time to get vegetables. They are washed and peeled. Mushrooms are cut into slices, onions into small cubes, and potatoes into medium slices. Almost finished stomachs are removed from the multicooker, draining the broth into a separate bowl.
A small amount of high-quality vegetable oil is poured into a dry clean bowl of the device, mushrooms are poured out and fry them until a light golden color appears. After that, onions are sent to the mushrooms and continue to passer until browned. Then onion-mushroom frying is combined with stomachs, potatoes, broth and spices. All mix thoroughly, close the slow cooker and activate the "Extinguishing" mode. After an hour, the finished dish can be served at the table.
Stewed chicken stomachs (with potatoes and vegetables): list of ingredients
It should be noted that four servings will be obtained from the following quantity of products. In order not to interrupt the process of running around the shops, you should pre-stock the necessary components. The following products should be at your disposal:
- A pound of stomachs.
- 800 grams of potatoes.
- One large onion.
- Three ripe tomatoes.
- Two tablespoons of sour cream.
Of the additional products, you will need a small amount of quality vegetable oil, ground pepper, salt and a couple of cloves of garlic.
Process description
Above, we have already considered how to cook chicken stomachs with potatoes in a slow cooker, so in this recipe we suggest to do without this device. The giblets are thoroughly washed, cleaned and dried. While excess fluid drains from them, you can do vegetables. Potatoes and onions are cut into small cubes. The last component is sent to a stewpan, greased with vegetable oil, and fried until transparent. After that, garlic and stomachs passed through a press are sent to it.
Five minutes later, put potatoes, chopped and peeled tomato and sour cream in a stew-pan filled with onion-garlic frying and giblets. All salt, pepper, mix, pour a little water, bring to a boil and cover. Stomachs with vegetables are stewed over medium heat for forty minutes. At the end of this time, the dish is decorated with greens and served to the table.
Another option
This dish is interesting because pre-cooked offal is used for its preparation. In your kitchen should be:
- 300 grams of boiled stomachs.
- A pound of potatoes.
- One onion.
- 50 milliliters of sour cream.
In addition, the list must include dill, vegetable oil, a couple of cloves of garlic, pepper and table salt. If desired, sour cream can be replaced with mayonnaise.
A little sunflower oil is poured into the multicooker bowl, heated, and pre-cooked potatoes are added. It is fried until golden brown. As a rule, this takes about half an hour. After this time, chopped onions and boiled offal are also sent there. After a few minutes, add sour cream, garlic and spices to them, mix well and cover. Then turn on the device in the "Extinguishing" mode and leave for fifteen minutes. After a quarter of an hour, chicken stomachs with potatoes, cooked in a slow cooker, can be served.