Chicken stomachs are often undeservedly forgotten. But this is a very nutritious and original product! You can boil them or stew, slightly fried, in all kinds of sauces. And for example, chicken stomachs with buckwheat are a full and low-calorie version of dinner. You can also cook a delicious first course.
A simple family recipe
The easiest option is to cook both products separately. For this buckwheat recipe with chicken stomachs, you need to take the following ingredients:
- 400 grams of stomachs;
- 150 grams of cereal;
- a small onion head;
- a couple of tablespoons of tomato paste;
- some vegetable oil for frying ingredients;
- spices to taste.
Chicken stomachs are cleaned of the film, cut into large pieces. Put in boiling water, after boiling again, boil for about 25 minutes. Water is slightly salted. Buckwheat is cooked until cooked.
Peel the onion, cut into thin half rings. Vegetable oil is heated in a pan, ventricles are sent there, draining the excess fluid first. Stew for about five minutes under the lid.
Add onions, mix again. Tomato paste is diluted in water and poured to the stomachs. They stew for another ten minutes under the lid, after which they add the cereal.
Braised chicken stomachs with buckwheat are cooked for another five minutes, then seasoned to taste. Serve hot.
Tasty Roast with Buckwheat
This is a very simple recipe, the result is a hearty and rich dish. For such a tasty and uncomplicated option, you need to take:
- 300 grams of stomachs;
- 1.5 cups cereals;
- middle head of onion;
- one small carrot;
- some vegetable oil.
For this recipe for braised chicken stomachs with buckwheat, you need to take a pan with a thick bottom and walls, then the ingredients will languish, passing on to each other their taste and aroma.
Stomachs are washed, cut off excess fat. Cut into two parts. At the bottom of the pan, pour a little vegetable oil. They lay their stomachs, stew them. First, they will release the juice, after its evaporation, you need to add a little water. Prepare the stomachs until soft.
Peel and cut the onion in half rings. Carrots are cut with cubes or tinder on a coarse grater. Lay on stomachs, add salt, stew for another twenty minutes under the lid.
After pouring water, bring it to a boil. The cereals are thoroughly washed and put in a pan. Cook until the cereal is ready.
Stomachs in a slow cooker
You can cook chicken stomachs with buckwheat in a slow cooker. To do this, take the following ingredients:
- two multi-glasses of buckwheat;
- 500 grams of stomachs;
- three multi-glasses of water;
- a tablespoon of butter;
- as much vegetable;
- middle head of onion;
- one small carrot;
- a teaspoon of dried bell pepper or paprika;
- some dried celery;
- salt and pepper.
The stomachs are washed, fat is cut, a film is removed. Cut in large pieces, you can just cut in half. Stomachs are soaked in cold water for about twenty minutes, then they are washed under running water and dried.
Peel onions and carrots. The first is cut in half rings, and carrots are crushed on a coarse grater.
Put both types of oil in the multicooker bowl, include the “frying” program. Stomachs are added and cooked for about fifteen minutes, stirring occasionally. Add vegetables and spices, mix the ingredients and cook for another five to ten minutes.
Lay pre-washed cereals, pour water. Cook in the "Buckwheat" mode for about fifty minutes. You can decorate the finished dish with fresh herbs.
An interesting recipe with tomato paste
This recipe for chicken ventricles with buckwheat also suggests the presence of a slow cooker. For him you need to take:
- 500 grams of stomachs;
- half a glass of buckwheat;
- a small onion head;
- half a large carrot;
- a teaspoon of tomato paste;
- salt and pepper to taste.
First, peel the vegetables, cut them into small cubes. Send into the bowl of the multicooker in the mode of "frying" for ten minutes. You can add a little vegetable oil.
After they put the washed and sliced stomachs, put out in the same mode for about five minutes. After adding spices and tomato paste. Cook for another ten minutes.
Set the slow cooker in the "Extinguishing" mode for 1.5 hours. After about an hour, washed cereal is added.
If the liquid in the multicooker is small, then add water. When served, garnish with fresh herbs. This dish goes well with vegetable salads.
Tasty dish in pots
This option allows you to get a tasty and nutritious dish of buckwheat. To prepare chicken stomachs with buckwheat in pots, you need to take the following ingredients:
- 500 grams of stomachs;
- a small onion head;
- 1.5 cups of buckwheat;
- one medium-sized carrot;
- 100 ml sour cream;
- 50 grams of butter;
- some fresh herbs;
- spices to taste.
As spices, nutmeg or paprika are perfect. But you should use them with caution so as not to interrupt the taste of the ingredients.
How to cook an original dish?
First, clean the vegetables. Carrots are either chopped into small sticks or rubbed on a coarse grater. Onions are chopped into thin half rings. Butter is heated in a pan. Add vegetables, fry them for eight minutes.
Take two pots. Vegetables are laid at the bottom. The stomachs are washed, cleaned, cut into small pieces. Stacked on vegetables. The cereal is washed several times, after it is placed on the stomachs.
Sour cream, diluted with two glasses of water, thoroughly stirred. Pour the mass into buckwheat. Sprinkle finely chopped greens on top. Chicken stomachs with buckwheat are baked for forty minutes at a temperature of 200 degrees. You can serve this dish in pots, or you can put it in portioned plates.
Buckwheat with mushrooms and chicken stomachs
This is a rather interesting and spicy recipe, a lot of ingredients are needed. For this hearty and tasty dish you need to take the following ingredients:
- kilogram of stomachs;
- two glasses of buckwheat;
- a glass of dried mushrooms;
- onion head;
- one carrot;
- an incomplete teaspoon of salt;
- Bay leaf;
- two teaspoons of dried herbs, better than basil and dill;
- a teaspoon of your favorite seasoning.
Stomachs are washed, the skin is removed, excess fat is cut off. Pour water into the pan, add stomachs. No salt needed. After boiling, remove the foam, reduce the fire, cover the pan with a lid.
In a pan with thick walls (for example, goose meat), pour the broth and lay the stomachs. Add finely chopped vegetables. Lay the dried mushrooms. Seasonings are added, including bay leaf.
Buckwheat groats are washed several times, after which they are placed in the same container. If necessary, add more water. As a result, the liquid should cover the ingredients for about two fingers.
Put the container in the oven for forty minutes. The temperature is maintained at 180 degrees. Look at readiness. If necessary, keep another ten minutes. Allow the dish to brew in the oven turned off. When served, garnish with chopped parsley or green onions.
Tasty buckwheat soup
Many don’t even know how delicious buckwheat soup is! And here, chicken stomachs also come to the rescue. To prepare the first dish you need to take:
- one hundred grams of cereal;
- 400 grams of stomachs;
- middle head of onion;
- seven potato tubers;
- one small carrot;
- a pair of bay leaves;
- salt and pepper;
- cooking oil for frying;
- some fresh herbs for decoration.
Such a soup of chicken ventricles with buckwheat is a wonderful combination of taste and benefits. Buckwheat perfectly reveals its taste in soups. Often they are cooked in strong meat or chicken broths. The stomachs give the dish a special taste. In addition, this ingredient is extremely beneficial. You can also put your favorite spices in the soup.
How to cook chicken stomachs with buckwheat in soup?
First of all, they clean their stomachs: they cut off excess fat, remove the skin. Pour the ingredient with cold water, wait for the liquid to boil. Water is drained immediately afterwards, a new one is added, slightly salted. Boil until the stomachs are soft.
Peel onions and carrots, cut into arbitrary pieces. In an odorless vegetable oil, both ingredients are fried until they are soft. Croup is washed several times. Potatoes are peeled and cut into small cubes.
Groats and potatoes are added to the stomachs, stirred. After put the fried vegetables, spices and bay leaf.
Cook until all ingredients are cooked. Before serving, chopped greens are poured into each plate, and the bay leaf is removed.
Dishes with cereals are tasty and healthy. So, using chicken stomachs, you can significantly expand your menu. The combination of buckwheat and this meat ingredient is interesting and nutritious. These products are often supplemented with vegetables, usually onions and carrots. Buckwheat is cooked on the stove, in the oven or in a slow cooker. You can also cook delicate soup with cereals and stomachs.