Dishes from chicken stomachs and hearts are very popular. They are able to diversify the menu and make new taste notes. They are also loved for the fact that with their help you can cook a large number of dishes. After all, they can be stewed, boiled, fried, stuffed and added to salads.
Why chicken stomachs and hearts are so popular
Since ancient times, men have preferred to eat the hearts of animals killed by them. It was believed that the warrior who had eaten this part of the spoils receives all its strength, health and power.
However, in the modern world they are highly popular because of their taste and affordability. Many people prefer to buy chicken stomachs and hearts because of their low cost.
There are many simple recipes for chicken stomachs and hearts. However, when preparing them, it should be remembered that chicken offal is quite fatty, and therefore dishes can be prepared without adding oil. At the same time, they are nutritious and nutritious.
How to choose quality hearts
To prepare delicious dishes from chicken stomachs and hearts, you need to know how to choose a fresh and not spoiled product.
- It is best to give preference to not frozen offal.
- They should be red or dark red without extraneous stains and colored veins.
- The smell of offal is the same as that of chicken carcass. If there is an extraneous or pungent odor, then the purchase should be abandoned.
- In a frozen product, you must first pay attention to the expiration date and date of packaging.
- The package should not have a lot of ice, and its contents should not be frozen in one large piece. Buying such an offal is not worth it, because this suggests that it has been repeatedly frozen.
Properly selected ingredients will make it possible to prepare a delicious dish of chicken stomachs and hearts.
The benefits of chicken offal
When these parts of birds are consumed, the body receives the necessary nutrients. These include:
- magnesium;
- iron;
- phosphorus;
- cobalt;
- manganese;
- molybdenum;
- chromium;
- zinc;
- copper.
Even in the ventricles and hearts contains a large number of vitamins: PP, B 6 , B 12 , B 1 and B 2 , as well as vitamin A.
Recipes
There are a large number of recipes for dishes from chicken stomachs and hearts. They can be cooked in a slow cooker, stewed or baked in the oven. On the menu, many housewives have a recipe for poultry by-products baked in sour cream or cream. Such a treat turns out to be very fragrant, tasty and delicate.
Ventricles and hearts baked in sour cream
The recipe for a delicious dish of chicken stomachs and hearts contains the following list of ingredients:
- 600 g of chicken hearts;
- 600 g of chicken ventricles;
- 50 g butter (butter);
- 100 g of sour cream with a fat content of 15 or 20%.
Of the spices you will need salt and a mixture of dried saffron with paprika.
- Offal is thawed and washed. If necessary, fat is cut from them.
- Prepared hearts with stomachs are fried in a cauldron without adding oil for 10 minutes.
- After they add oil and sour cream. Everything is thoroughly stirred and stewed for 6 minutes.
- When a sufficient amount of juice is released, spices are added, and the pan moves into the oven, heated to 200 degrees.
The dish should be in it for about 35 minutes. After the expiration of time, it is removed and served on the table. If necessary, 5 minutes before cooking, treat can be sprinkled with a small amount of crushed cheese.
The taste of the dish is pronounced creamy. It goes well with mashed potatoes or boiled rice.
Offal in a slow cooker with vegetables
To prepare a dish of chicken stomachs and hearts in a slow cooker, you will need:
- 450 g of the ventricles;
- 550 g of hearts;
- 90 g of onions;
- 7 g of fresh garlic;
- 25 ml of sunflower oil;
- 30 g of tomato paste;
- 1 small bunch of dill and parsley.
From spices you need to prepare salt, black pepper and bay leaf.
- Stomachs and hearts are transferred to a bowl, filled with water (cold) and aged 50 minutes.
- After the lapse of time, the water drains, and the offal is washed and cleaned of films and fat.
- After that, they are cut into thin strips.
- Onions and garlic are peeled, washed, onions are cut into rings or half rings, depending on size, and garlic is chopped into gruel.
- Carrots are peeled, washed and chopped with a straw.
- In the bowl of the multicooker, the oil is heated on the "Frying" program.
- It fry carrots with onions and garlic for 7 minutes.
- After offal is transferred to the bowl, and everything is roasted for another 8 minutes with constant stirring.
- Then, tomato paste, pepper, bay leaves and salt are added to the bowl. Topped up with 100 ml of purified water.
- The mode switches to "Extinguishing", and everything is prepared for another 2 hours.
During cooking, check the amount of water a couple of times. If it boils, then it should be added.
After the time has expired, the dish can be removed from the bowl and laid out on portioned plates. Decorated with fresh herbs. This treat goes well with buckwheat and potatoes.
Skewers from ventricles and hearts
Such a dish of chicken stomachs and hearts will be an excellent alternative to a simple barbecue. To prepare it, you will need:
- 700 g of hearts;
- 700 g of stomachs;
- 200 g Carmen onions;
- 30 g of garlic;
- 20 g of turmeric;
- 10 g of coriander;
- 30 g of ginger;
- 20 ml of sunflower oil.
Of spices you need salt and sugar. If necessary, add a small amount of black pepper.
- Chicken offal is thawed and prepared for future use.
- The onion is peeled and cut into small cubes.
- Garlic is peeled and crushed through a press into gruel.
- Vegetables are placed in a deep bowl with chopped ginger and grind with a submersible blender to a homogeneous consistency.
- Then sugar, turmeric, coriander, salt are added to the mass and everything is mixed.
- The prepared mixture is transferred to the by-product pan, everything is mixed and aged for 30 minutes.
- Wooden skewers are soaked in cold water, and then hearts and stomachs are stringed on them in turn.
Preparing a dish on the grill over the heat from the coals. They must be periodically turned over and languished until fully prepared. Time depends on the strength of the heat.
When stringing offal, they can be alternated with pieces of vegetables. For example, eggplant, zucchini, potatoes, cauliflower and cherry tomatoes are well suited for this. Still with skewers, you can cook asparagus on the grill.
Offal Buckwheat Soup
To prepare such a dish from chicken stomachs and hearts, you will need the following set of products:
- 300 g of potatoes;
- 100 g carrots;
- 80 g of onions;
- 60 g of buckwheat;
- 150 g chicken hearts;
- 250 g of chicken stomachs;
- 20 g of sunflower oil;
- 1 small bunch of greenery.
Of the spices you will need salt and black chopped pepper.
- Potatoes are peeled, washed and cut into medium-sized cubes.
- About 2 liters of water are poured into the pan and brought to a boil. Potatoes are placed in it and cooked.
- Carrots with onions are peeled and chopped, and then transferred to a pan.
- Buckwheat is moved and washed in running water.
- It is added to vegetables and boiled.
- At this time, the stomachs with hearts are washed, cleaned of film and fat, cut into small pieces and fried in a pan in sunflower oil.
- After the offal is fried, they are transferred to the pan, and everything is cooked for another 8 minutes.
The soup is ready, it can be poured into portioned plates and decorated with fresh herbs.
To make everything beautiful, you should use recipes from chicken stomachs and hearts with a photo. So you can see in advance how the dish will look on the table.
Stomachs and hearts in pots
Pot roast turns out to be very nutritious and tasty, but in order to cook it, the following products are needed:
- 450 g of chicken ventricles;
- 400 g of stomachs;
- 500 g of potatoes;
- 200 g of carrots;
- 150 g of onions;
- 30 ml of tomato paste;
- 200 g of bell pepper;
- 20 ml of acute adjika.
Of spices you need salt, black or red pepper. You will also need dried basil (chopped), thyme and coriander.
- Offal is thawed, washed and cleaned of grease and films.
- Then they are cut into small cubes or strips.
- In oil heated in a pan, they are fried until golden brown with salt, pepper and other spices.
- Potatoes are washed, peeled and cut into medium-sized cubes at this time.
- After it is laid out in pots, covering half the space, and then sprinkled with a small amount of salt.
- Ready offal is laid out on a potato in a small layer.
- The onion is peeled and cut into half rings, which are cut in half.
- In oil from ventricles and hearts, onions are fried until golden brown, and then laid out on offal in pots.
- Carrots and peppers are peeled and chopped with small cells. Fried in a pan with tomato paste, adjika and bell pepper.
- The resulting mixture is laid out in the last layer in pots, and everything is poured with boiling water so that the contents are almost completely hidden.
- Then they are placed in a preheated oven to 220 degrees and cooked for 35 minutes.
After that, they can be removed and served. Decorating the roast is best with fresh herbs. This dish of chicken stomachs and hearts in pots is perfect for treating guests and will complement the main menu on the festive table.
Such treats are very tasty, fragrant and nutritious, besides, offal is quite cheap. With their help, you can diversify the menu and pleasantly surprise relatives and friends.