By-products are preferred not only because of the low price, but also because of their benefits and the ability to prepare delicious culinary dishes. Any chicken stomach dishes are healthy due to their high protein, folic acid, iron and vitamins content. Their use in food allows you to improve the structure and condition of hair or nails, normalize the intestinal microflora and, thus, get rid of dysbiosis in both children and adults. Proven recipes will help to properly prepare healthy dishes from chicken stomachs. These are soups, salads and snacks, as well as main dishes.
Recipe 1
Using various healthy vegetables and seasonings in recipes, you can cook wonderful dishes from chicken stomachs, for example, with Brussels sprouts. To do this, you need the following products:
- ½ kg of chicken stomachs;
- ½ kg of Brussels sprouts in salted water is boiled;
- 2 tablespoons vegetable oil;
- 1 glass of water (boiled water, may be slightly cooled);
- 1 teaspoon dill, finely chopped;
- 1 tablespoon parsley, finely chopped;
- salt;
- pepper;
- ½ cans of pitted black olives.
The stomachs are washed, cleaned and laid out in a stewpan with warmed vegetable oil. Fry until color changes, season with salt and pepper. Pour in water, stew until cooked on very low heat, about 2 hours. Add Brussels sprouts and stew all together for 5 minutes. Sprinkle with dill, mix, stew for a minute. Spread on a plate, decorated with olives and parsley.
Recipe 2
In a creamy sauce, usually prepare a variety of meat or fish dishes, including dishes from chicken stomachs. Ingredients for Chicken Stomachs Cooked in Creamy Sauce:
- 700 g of chicken stomachs;
- 2 tablespoons of vegetable oil;
- salt;
- pepper;
- basil;
- 1 tablespoon butter;
- 1 teaspoon of tea flour;
- boiled water optional;
- 200 ml nonfat cream.
Chicken stomachs are washed, cut in half, fried (using a stewpan) in a small amount of vegetable oil until browned. Pour boiled water so that it almost covers the chicken ventricles, stew under a lid on a small fire for about an hour. Season with pepper and salt. At the end of the quenching, there should be almost no liquid. In a large pan, fry flour without cream and butter until creamy, add butter, fry for a minute, stir all the time. Cream is poured into a thin stream while continuing to stir. When the mass becomes homogeneous, pour the sauce into a pan with stomachs, add basil. Stew for another minute, stirring. Served on lettuce with vegetables
Recipe 3
You can make a great chicken stomach salad. If they are boiled in advance, then the cooking time will be minimal. For a salad you will need:
- 250 g of chicken stomachs;
- 1 onion;
- 2 pickled cucumbers;
- 1 carrot;
- 1/3 cup mayonnaise;
- salt;
- pepper.
Chicken stomachs are boiled, after they have cooled, cut into strips. Carrots with onions are fried until golden brown. Cucumbers cut into strips. Mix all the ingredients. Season with pepper and salt, season with mayonnaise, transfer to a salad bowl. Tasty salad is ready!
Recipe 4
A wonderful chicken stomach soup can be made from the following foods:
- 0.5 kg of chicken ventricles;
- 1 glass of pearl barley is sorted and washed;
- 1 onion, cut into cubes;
- 1 carrot, rubbed on a coarse grater;
- 2.5 liters of water;
- salt;
- Red pepper;
- vegetable oil for frying.
Chicken ventricles are cleaned of films and washed. Cut into 4 parts. Barley is washed, poured with water and set aside. Cold water with ventricles and onion is brought to a boil over low heat, descaled, boiled for at least an hour or until the ventricles are ready. Heat the oil in a frying pan, fry the onions until transparent, spread the carrots, stew until they brighten. Drain the water from the barley, add the cereal to the soup. Cook until the pearl barley is ready, spread the carrots with onions in the soup, season with salt and pepper, after boiling, remove from heat and pour on plates.