Chicken stomachs are often called "navels" - mainly because of the bizarre shape they have after cooking. Some housewives are scared by the specific smell, so they do not use this offal. In fact, knowing how to cook chicken ventricles, you can make a fragrant and satisfying second or rich rich broth.
This offal is used in salads, second or first courses. For example, you can use the following recipe. In order to cook chicken stomachs in mayonnaise sauce, you need half a kilogram of offal, onion, carrots, half a glass of milk and spices. Vegetables are peeled and cut into small cubes. The stomachs are cut in half. In a hot pan, pieces of meat are fried with onions and carrots. After a few minutes, milk is poured, a couple of tablespoons of mayonnaise is put. The dish is salted, peppered, covered with a lid. On low heat, the offal is stewed for about an hour until cooked.
Those who are interested in how to cook chicken ventricles may find the following recipe useful . The offal is prepared: washed under water, if necessary, cleaned. Treated stomachs are soaked in cold water for half an hour. It is necessary that they cook faster and have a more delicate taste.
The medium-sized onion is peeled, cut into half rings. Carrots are rubbed on a coarse grater. Before preparing the chicken’s stomachs, the water in which they were located should be poured, and the by-product should be filled with boiling water. Next, the dish is put on medium heat and stewed until soft. This may take 30-40 minutes. Shortly before the end of cooking, the stomachs need to be salted, add a little pepper. After that, the "navels" are taken out, cooled.
In a small amount of butter, onions are passivated. When it becomes transparent, carrots are added to it. On medium heat, vegetables are fried for several minutes. Then a spoonful of flour is added to them and the broth in which the stomachs were prepared is gently poured. The liquid must be constantly stirred so that no lumps form.
The cooled offal is cut into strips, laid out in a pan. Here, 1-2 tablespoons of sour cream are added. All ingredients are stewed for 10 minutes. This simple recipe that describes how to cook chicken ventricles proves once again that with a minimum of effort, you can make a gorgeous second course. As a side dish, it is recommended to serve it with friable rice and boiled potatoes.
There are recipes that tell you how to cook chicken ventricles as a first course. For example, there are places in which home-made noodles with this offal must be cooked on the second day of the wedding. To do this, navels with a whole onion and carrots are boiled for about an hour over medium heat. After this, the broth must be filtered. The liquid is again brought to a boil, thinly sliced noodles are placed in it. The dish is salted, slightly peppered, left on the fire for 2-3 minutes. Finely chopped greens are added at the end of cooking. The soup is infused for half an hour, after which it is served on the table.