The so-called chicken "navels" are not only a product sparing the figure, but also a source of the most valuable trace elements needed by humans. Many housewives do not buy offal just because they do not know how to cook chicken stomachs. To be soft, "navels", you must try, and here, without certain knowledge, nothing good can be cooked up. However, the good news is that nothing complicated will be required from the cook, only attentiveness and patience.
Offal cooking rules
The first task of the culinary specialist is to choose the right raw materials, as cooking chicken stomachs so that they are soft and juicy does not work out of obviously low-quality source material. Freshness is determined not only by smell, in which there should not be the slightest suspicious notes, but also by palpation. Navels should be resilient and slightly moist. Dry or wet stomachs that fail when pressed should not be taken, not to mention sticky ones.
If the offal was frozen, it should be defrosted in advance - from the evening put the package down in the refrigerator. Yes, for a long time, but at the exit the dish will be tastier and will not lose any useful qualities.
Usually the offal is sold already prepared for processing. However, before preparing chicken stomachs (so that they are soft and not bitter), it will not be amiss to check the quality of cleaning. Often on the widest side of the "navel" remains a tough greenish skin, which must be removed. If this is not done, the finished dish will give bitterness. This film is removed easily, but if it does not give in, the stomach must be scalded, and it can be removed without difficulty.
The main guarantee of success in the practical solution of the question of how to make chicken stomachs soft and juicy is long cooking. Before it is better to fill them with cool water and leave for one and a half to two hours. "Navels" should be cooked for at least an hour, if you cook them not whole, but cut. If not cooked offal is cooked, it will take 1.5-2 hours to soften it.
Delicious giblets
The easiest way to cook chicken stomachs to be soft is with sour cream. Examined, cleaned (if necessary) and washed, they are poured with water about five centimeters above the level of the "navels" and boiled for a long time until they are easily pierced with a fork. During this time, you can cook marinade: squeeze four garlic cloves, mix six tablespoons of soy sauce, half a spoon of black pepper and a little caraway seeds. In this composition, the stomachs should lie down for about half an hour, the portion is enough for a kilogram of offal. The chopped onion is allowed in light oil until light brown, the navels are poured into it and the sauce is poured, tomato paste (two tablespoons) and sour cream in the amount of 150 grams are added. Salt is to taste, but carefully: soy sauce is salty on its own. After a third of an hour of stewing, the dish is eaten with great appetite.
Unforgettable Pate
Pate is the most reliable method of making chicken stomachs so that they are soft. The recipe is multi-approach, but the snack turns out to be magnificent and tender. A kilogram of navels is cooked for two hours with three bay leaves, salt and five peas of pepper. When the by-product reaches softness, it is filtered off through a colander, cut into small amounts enough and fried in butter. Next two spoons of cognac are poured; the stomachs are stewed for about five minutes. Large slices of three onions and two grated carrots are allowed in a separate frying pan. Ground pepper, a spoonful of sugar and a little salt are added to them, after which the contents of both pans are combined. Collectively, the components are stewed for about ten minutes. Finished products are punched by the blender until smooth, laid out in a container, and the paste is cooled. If you intend to serve it in molds, the top is filled with melted butter; if you are going to spread, add the oil to the blender along with the rest of the ingredients.
Pickled ventricles
From the "navels" you can cook up a great snack, which will be "to the court" even on holidays. A pound of offal is boiled, taking into account all the subtleties discussed when considering the issue of how to cook chicken stomachs so that they are soft. Of the spices in the broth, only salt is laid. "Navels" are taken out by a slotted spoon and set aside to cool. The next step is to cut them into strips. Half the rings of the middle onion, half a teaspoon of powdered sugar (not sand!) Are poured into the same bowl and a spoon of soy sauce is poured. In a thick-bottomed bowl, vegetable oil (half a cup) is heated and poured into a salad bowl so that all the stomachs are covered. The final touch: a quarter cup of 5% vinegar is poured, garlic (six cloves) is pressed in and chopped parsley is poured. The night of insisting - and the snack is ready.
Perigord salad
Perigord is a French area famous for its foie gras, wine and salad, which tourists remember for a long time with fondness. The French have their own opinion on how to cook chicken stomachs so that they are soft: they fill them with melted goose fat and slowly stew for two hours. As a result, the "navel" becomes as if dried. Very tasty, but greasy, and getting fat is not always possible. Therefore, we offer an adapted recipe.
Two hundred grams of ventricles, salted and pepper, are fried in butter until golden, topped up with water and stewed until soft, for an hour. Leaf lettuce is cut or torn quite large, ten walnuts are taken apart, the kernels break (also not crumbs). Two tomatoes are cut into slices. For the sauce, three tablespoons of oil are mixed, preferably peanut butter, but you can take any vegetable; balsamic vinegar in the amount of a tablespoon and a small spoon of Dijon mustard. All other components are laid out on leaves in a plate (navels should be still warm) and watered with dressing.
How to cook chicken stomachs to be soft: step by step, with photo
- The first step will be already familiar: boiling a kilogram of cleaned and washed navels in salted water for about an hour.
- A quarter kilogram of mushrooms or forest mushrooms is cut and fried almost until cooked.
- When the stomachs have reached the planned softness, the broth is expressed from them, and the offal itself is cut and poured out to mushroom roasting.
- In a large cup mixed half a glass of sour cream, spices of the choice of the hostess, chopped garlic - cloves 3-4. If it turns out a little thick or not enough volume, you can add up to half a glass of water.
- The mixture pours the contents of the saucepan and stews for a quarter of an hour.
Bird Nests
From chicken stomachs it is easy to prepare a full, delicious and appetizing dish, which will be appropriate as breakfast and dinner. For him, several large champignons are finely chopped, two onions are chopped in half rings, and the average carrot is rubbed coarsely. All this together is passerged under the lid for about ten minutes. Then properly processed and chopped navels are poured into the vegetables. At the same stage, pour a half glass of cream or milk, and the filling is stewed for three quarters of an hour. While the process is going on, spaghetti is cooked, preferably “balls”, merged and seasoned with butter. They are laid out on a baking sheet with nests, the filling is placed in the middle. Each element is sprinkled with grated cheese, and for 10-15 minutes the oven leaf is hidden in a preheated oven.
Great dinner
Many people cannot imagine a table without potatoes. Any good - boiled, baked, fried, if only it were. For such people, the way how to cook chicken stomachs to be soft, with potatoes is very suitable: very tasty, hearty enough, but without excess calories. First, of course, “navels” in the amount of a kilogram are cooked until they are easily pierced, which will take from an hour and a half. If you skip this step and stew them immediately with tubers, then the offal will be solid, and the potatoes will turn into a mess. Grams of seven hundred tubers are peeled and cut in large cubes. The onion is chopped into squares, carrots are rubbed. Vegetables (without potatoes) are fried in sunflower oil until golden, then three tablespoons of tomato paste are laid out to them, and they are stewed a little more. The potato mixed with stomachs is laid out in a thick-bottomed pan, poured with water (without redundancy, enough to cover the food) and cooked until the tubers are ready. Shortly before the end, frying, seasonings and spices are added.
Fans of strong potatoes can fry them until crust before stewing. True, the dish will turn out to be more high-calorie.
Multicooking Fans
What is good about modern kitchen equipment is the serious relief of cook work, since preparing chicken stomachs to be soft is easier in a slow cooker than on a conventional stove and requires less hassle. Onions are cut either in half rings or squares, as you like more. Raw stomachs are crumbled into thin slices. All this is put into a bowl and filled with water - sparingly, a centimeter above the level. In a slow cooker, water does not evaporate, so that a lot of liquid is not needed. Extinguishing mode is set for two hours; a quarter of an hour before the signal, half a glass of cold water is introduced into the bowl, in which a spoon of flour, salt and spices are well mixed. This will make the gravy thicker and more aromatic.