Cooking chicken stomachs in sour cream step by step recipe. Preparation of the main ingredient
Chicken gizzards are delicious and inexpensive product.
In addition to all this, it is also considered useful.
Chicken stomachs can be easily included in the diet for weight loss, as the calorie content of this by-product is low.
From chicken giblets prepare a lot of dishes, but most often they are stewed in variety of sauces. Juicy chicken ventricles are obtained by stewing them in sour cream.
The difficulty in cooking these chicken giblets is to make stomachs soft and tender. But, knowing the principles of cooking, tricks and having at hand interesting recipes, this task will be solved without any problems and in a couple of hours you will have a fragrant and gentle second stomach dish.
Chicken ventricles in sour cream - general principles of cooking
Defrost chicken ventricles room temperature.
Before cooking, rinse the ventricles from the remaining dirt.
Do not forget to remove fatty deposits and film from the ventricles.
It will remove bile smudges from the stomachs.
To make the ventricles soft, boil or marinate them first.
Before cooking, hold the ventricles in cold water two hours.
In order for the stomachs to soften, it takes at least an hour to cook offal.
After cooking, the finished ventricles are fried or stewed.
Chicken ventricles in sour cream with vegetables
Ingredients:
Kilogram chicken ventricles;
45 g butter;
Four st. l. sour cream;
Vegetable oil;
Two carrots;
One bow;
Four s. l. mayonnaise.
Cooking method:
1. Boil the cleaned and thoroughly washed ventricles until soft, let them cool and cut randomly.
2. Peel the carrots with a vegetable peeler and grate into strips.
3. Remove the husk from the onion and chop it.
4. Fry the vegetables in hot vegetable oil until soft.
5. Add the stomachs to the carrots and onions. Simmer everything together for five minutes.
6. Pour sour cream into the pan, add pepper, mayonnaise and salt. Fill the dish butter and simmer for another five minutes.
7. After the elapsed time, add chopped greens, mix and remove the pan from the stove.
8. Serve ventricles stewed in sour cream along with fried potato slices.
Chicken stomachs in sour cream in a slow cooker
Ingredients:
590 g of chicken ventricles;
Spoon tomato paste;
Three tablespoons of sour cream
Cooking method:
1. Rinse the ventricles, remove the films and place them on the bottom of the multicooker bowl.
2. Peel and randomly chop the onion. Sprinkle the vegetable over the stomachs.
3. Add salt, sour cream, pepper and tomato paste to the bowl.
4. Mix all the contents of the bowl and send it to the slow cooker. Set the normal "Baking" mode and cook the ventricles for an hour.
5. After the signal, remove the bowl and arrange the finished dish on plates.
6. Decorate the chicken stomachs with parsley and olives.
Chicken gizzards in sour cream stewed with potatoes and mushrooms
Ingredients:
660 g of chicken stomachs;
380 g potatoes;
320 g mushrooms;
60 g sour cream;
Lavrushka;
Cooking method:
1. Hold the mushrooms in water, then remove the darkened places from them. Cut the ingredient into large pieces.
2. Peel the potatoes with a vegetable peeler. Then rinse it and cut into cubes of two centimeters.
3. Rinse the ventricles, remove the bile films, rinse and cut into two parts.
4. Put the chicken ventricles in a saucepan, fill them with water, add Bay leaf and cook for two hours.
5. After the allotted time, add mushrooms and salt to the ventricles. Boil 20 minutes.
6. Then add potatoes to the pan with mushrooms and ventricles. Boil until potatoes are cooked.
7. In a bowl, mix the eggs with sour cream and pour this mixture into the pan. Mix everything and remove the finished dish from the stove.
8. Serve the dish along with tortillas and herbs.
Chicken ventricles with prunes in sour cream, baked in the oven
Ingredients:
1.2 kg of chicken ventricles;
490 g prunes;
Two carrots;
Half a glass of sour cream;
Spoon vegetable oil;
Chicken bouillon.
Cooking method:
1. Soak prunes for three hours in cold water.
2. Fill the stomachs with water and clean thoroughly. Then rinse them and chop coarsely.
3. Peel the onion and cut into rings or half rings.
4. Heat the vegetable oil in a frying pan and put the onion there. Fry the vegetable until browned, then add salt, ventricles and pepper. Roast everything together for 15 minutes.
5. Dry the prunes and put half in a baking dish. Place the ventricles fried with onions on top of the prunes, then the remaining prunes.
6. Lay out the peeled and thinly sliced carrots in the next layer.
7. In a container, mix yogurt, sour cream and chicken broth. Pour this mixture into the mold.
8. Remove the form with the ventricles and prunes in the oven, heated to 200 degrees. Bake 40 minutes.
9. Serve this dish with a salad of fresh vegetables and a slice white bread.
Chicken gizzards in original sour cream sauce
Ingredients:
530 g of chicken ventricles;
Vegetable oil;
160 g sour cream;
One bulb;
Two pickled cucumbers;
Carrot;
A centimeter of ginger root;
garlic clove;
Two spoons of horseradish.
Cooking method:
1. Put the cleaned and washed ventricles to boil in water for 40 minutes. Let them cool and then chop finely.
2. Peel the carrots and onions and cut into pieces.
3. Heat oil in a frying pan, put chopped ginger and squeezed garlic into it. Slightly fry the ingredients and remove them from the oil.
4. In the same pan, put carrots, ventricles, onions and fry them for 10 minutes.
5. Pour sour cream into the pan, add diced cucumbers, pepper, horseradish and salt. Simmer everything together for 15 minutes.
6. Serve the ventricles with the sauce. Add chopped dill and garnish to the dish.
Chicken ventricles in sour cream, baked in pots
Ingredients:
900 g of chicken ventricles;
Four bulbs;
Bank of sour cream;
Black pepper.
Cooking method:
1. Clean the chicken ventricles of all excess and rinse them.
2. Peel the bulbs and divide into slices.
3. Twist chicken ventricles and onions in a meat grinder. Pepper and salt the resulting mixture.
4. Add sour cream to the minced meat from the ventricles, mix and spread the resulting mass into pots.
5. Put the pots in the oven and bake the dish at 200 degrees for one hour.
6. If desired, add dried fruits, for example, prunes, to the pots.
7. Serve hot with toasted bread slices and vegetables.
Chicken gizzards in sour cream stewed in chicken broth
Ingredients:
750 g of chicken ventricles;
A glass of sour cream;
two bows;
Allspice;
A spoonful of tomato sauce;
Black pepper;
Two glasses chicken broth;
Vegetable oil;
Laurel leaf;
Carrot.
Cooking method:
1. Clean chicken stomachs from excess and rinse. Then fill them with water, salt and cook over medium heat with a bay leaf for 50 minutes.
2. Peel the onion and cut into large half rings.
3. Peel the carrots as well, and grate.
4. Heat the pan and pour in the vegetable oil. Fry carrots and onions in this oil until lightly translucent.
5. Finished chicken stomachs rinse again and cut into thirds.
6. Add chopped ventricles to the pan with vegetables, fill everything with broth and simmer under a closed lid for a quarter of an hour.
7. After this time, add sour cream and tomato sauce, continue to simmer.
8. After another 15-20 minutes, the chicken stomachs will be ready. Add peppers and salt to it. Mix and serve.
9. With such a dish will be combined buckwheat or barley.
Chicken ventricles in sour cream with cheese
Ingredients:
1.1 kg of chicken stomachs;
0.5 l of kefir;
160 g of cheese;
Butter;
A spoonful of hops-suneli;
Bulb onions;
Carrot.
Cooking method:
1. Place the cleaned and washed ventricles in a saucepan, add water and cook for one hour.
2. Cut the ventricles and put them in a container.
3. Peel the onion along with the carrots. Cut the first into half rings or rings, and grate the carrots through a grater.
4. Add vegetables to the container to the ventricles. Pour salt, pepper, suneli hops there and pour everything with sour cream along with kefir. Mix everything and leave to marinate for one hour.
5. Take a baking dish, put the chicken ventricles there along with the marinade, sprinkle everything with grated cheese and pour over the melted butter.
6. Cook in an oven preheated to 200 degrees for about 25 minutes.
7. Before serving, sprinkle the dish with chopped parsley and add as a garnish mashed potatoes.
8. If desired, cook this dish in pots.
Chicken ventricles in Korean sour cream
Ingredients:
530 g of chicken ventricles;
Three heads of onions;
Ground red pepper;
A spoonful of soy sauce;
Five tablespoons of sour cream;
A spoonful of chopped cilantro;
Three tablespoons of sunflower oil;
Five cloves of garlic;
Chicken broth cube.
Cooking method:
1. At the ventricles, remove the inner film, rinse them under running water and put to cook for 55 minutes.
2. Cut the finished ventricles into strips.
3. Peel and chop the onion. Spasser it in heated sunflower oil. In the same pan, add the ventricles.
4. Pour the offal with broth from chicken cube and simmer for 10 minutes.
5. Then add to the pan soy sauce, finely chopped garlic, red ground pepper and stir. Simmer the ingredients for five minutes.
6. Sprinkle with chopped cilantro before serving.
7. Serve boiled asparagus as a side dish. Korean ventricles are also combined with noodles.
Chicken gizzards in sour cream - tricks and tips
When cooking the ventricles in the broth, put additives to enhance the taste (bay leaf, herbs, peppercorns).
From fresh ventricles, the dish turns out much tastier.
To make chicken stomachs juicy sour cream better to use oily.
Add mustard or thyme to the sour cream sauce, if desired.
For spicy taste add to stewed ventricles red pepper or garlic.
Do not overcook the chicken ventricles, they may turn out dry.
In sour cream, you can serve for dinner just like that, and with any side dish. It should be noted that the presented dish is prepared quite easily. The main thing for this is to purchase fresh or frozen chicken stomachs. In sour cream, they are stewed for a short time. However, before that, they should be pre-heat-treated. But first things first.
We make a delicious and nutritious lunch for the whole family
Many housewives know recipes for chicken stomachs in sour cream. After all, residents of our state quite often eat such an offal. It should be noted that there is nothing complicated in preparing such a dish. In order for you to be convinced of this statement yourself, we will present its detailed recipe.
So, recipes for chicken stomachs in sour cream require the use of the following products:
- carrots are very juicy and large - 1 pc.;
- sour cream high fat- 4 large spoons;
- settled drinking water - a couple of glasses;
- deodorized oil - 55 ml.
Preparing the Components
Before cooking chicken stomachs in sour cream, they must be thawed (if required), and then put in a colander and rinsed alternately in warm water. In the process of this, the by-product must be cleaned of various films and other undesirable elements without fail. Finally, the chicken stomachs must be chopped into small pieces.
Pre-roasting of components
Before stewing chicken stomachs in sour cream, they need to be fried a little in oil. For this vegetable fat Pour into a saucepan and heat well. Next in hot pan it is necessary to lay out the chopped ventricles and deprive them of moisture as much as possible. After the water has evaporated from the dishes, grated carrots and chopped onions must be added to the offal. Fry these ingredients without a lid until lightly browned.
Extinguishing process
After the main ingredients are fried (about 20 minutes), they should be poured into drinking water, add iodized salt and ground pepper. After mixing the products, they need to be closed and stewed for half an hour. During this time chicken offal should be as soft as possible. After that, you should put to it thick sour cream high fat content and chopped greens. Having again covered the pan with a lid, the dish must be kept on fire for about 8-12 minutes, and then immediately removed from the stove.
Serving guests a delicious chicken offal dish
No one will argue with the fact that chicken stomachs in sour cream are very satisfying and nutritious dish which goes well with absolutely any side dish. It can be served to the table with pasta and mashed potatoes, boiled groats etc. In addition to such a dinner, it is desirable to present vegetable salad and a slice of fresh bread.
How delicious to cook chicken stomachs?
Such products stewed in sour cream are very fragrant and satisfying. To cook them at home, we need the following products:
- large sweet bulbs - 2 pcs.;
- frozen or fresh chicken stomachs - about 800 g;
- fat cream - 100 ml;
- ground pepper, herbs and iodized salt - apply to taste and desire
- high-fat sour cream - 2 large spoons;
- settled drinking water - 1 glass;
- small garlic - 2 cloves.
Component processing
Before you start to extinguish the offal on the stove, it should be rinsed well in warm water, and also cleaned of inedible elements in the form of films, etc. Next, chicken stomachs need to be chopped. Although many housewives often cook them in their entirety. We do not recommend doing this, since in this case you will have to stand at the stove much longer.
After processing the offal, you should proceed to the preparation of the vegetable. To do this, the onion must be peeled and cut into half rings. As for garlic, prepared cloves should simply be crushed or grated.
Heat treatment
After chopping chicken ventricles and bulbs, you need to go to their heat treatment. To do this, these products need to be put in a saucepan, pour water into them and bring to a boil. After boiling, the fire must be reduced and the dish simmered under the lid for about half an hour.
After the specified time, practically ready chicken ventricles should be poured heavy cream, put sour cream, salt and ground pepper. After mixing the ingredients, they must be boiled and cooked over low heat for about ¼ hour. In conclusion, chopped greens and crushed cloves of garlic should be added to the products. In this composition, it is recommended to mix the dish, remove it from the stove and insist under a tightly closed lid for ¼ hours.
By the way, if it seemed to you that the sour cream sauce turned out to be too liquid, then you can add an additional ½ spoon to it light flour. At the same time, it is recommended to add the presented product through a sieve so that lumps do not form in the broth.
We serve rich sour cream sauce with chicken offal to the dinner table
As you can see, chicken stomachs with sour cream do not require a long stay in the kitchen, as well as the use of any rare or very expensive products. In this regard, the presented dish can be prepared at least every day. Serve it to dining table recommended with a side dish (for example, pasta or mashed potatoes) or just like that, with slices of fresh bread.
If you want to get more fragrant chicken ventricles, then during their stewing, you should add a mixture of any spices and seasonings to them. Also, some housewives use not only sour cream or cream, but also tomato sauce to prepare the presented dish. It makes goulash richer and more delicious.
Chicken ventricles in sour cream great dish for lovers chicken giblets. In my family, chicken stomachs have always been cooked exclusively stewed with onions, but after trying this recipe with sour cream, this recipe has become traditional for my family. Chicken stomachs are soft, tasty and very fragrant. The juice released during stewing of the stomachs is mixed with sour cream and forms a very tasty sauce.
Compound:
- Chicken ventricles - 800 g
- Sour cream - 200-250 g (any fat content)
- Onion - 1 pc.
- Flour - 1 tbsp. spoon
- Salt - to taste (about 1 teaspoon)
- Ground pepper - to taste
- Dried herbs - to taste, of your choice (I added parsley and dill)
Cooking:
The hardest part of cooking this dish is the preparation of the ventricles for frying. Chicken stomachs must be thoroughly washed, cleaned of the remaining films and cut. You can cut the stomachs however you like. However, for my taste, the stomachs should be cut into medium pieces, so that they are well saturated with the sauce and do not look like porridge in the finished dish.
Peel the onion and cut into small cubes. Heat a small amount of sunflower oil in a frying pan and add the onion. Fry the onion until translucent and golden color for 10-15 minutes over low heat. Stir occasionally to keep the onion from burning.
When the onion is ready, increase the fire to the maximum and put the ventricles in the pan. Fry the stomachs until a slight color change, they should lighten a little.
Then reduce the fire to a minimum, cover the pan with a lid and simmer the stomachs for 50 minutes. Juice will stand out from the stomachs, in which they will be stewed.
After 50 minutes, add sour cream, salt, pepper and dry herbs to the stomachs. Before adding sour cream to the stomachs, be sure to mix it with ¾ cup of hot boiled water so it doesn't curl up while cooking.
Mix everything thoroughly, cover and simmer for another 5 minutes. After 5 minutes, chicken stomachs with sour cream are ready. Serve them hot with any side dish of your choice, rice or pasta are great.
Also, chicken stomachs stewed in sour cream can be used as a filling for pancakes or pies. For example, it will great pie, if on shortbread dough put chicken stomachs in sour cream, and then sprinkle them with cheese. If you use the ventricles as a filling, then add 1 tbsp. a spoonful of flour before adding sour cream, so that the filling is thicker. Experiment and share your experience.
Bon appetit!
You can watch the funny video below:
As a child, when my mother bought chicken at the market, the children always got the guts. The most delicious was, of course, the navel. But he was alone and seemed like a real delicacy. And today, go to any butcher shop - here they are, navels, a childhood dream. Cheap and available.
Chicken gizzards in sour cream - recipe
Many consider offal to be a secondary food, and completely in vain, because in terms of nutritional value they are in no way inferior to meat, and in terms of the content of vitamins and minerals often surpassed. Someone will say - a long time to mess around. Yes, the navels should be kept on fire for a longer time than, for example, chicken fillet and it's not a dish on hastily. But this is where all the difficulties end. Chicken stomachs in sour cream are simple, tasty, extraordinary, and also “cheap and cheerful”. But neither you nor your loved ones will definitely remain angry after you taste this tender dish.
Ingredients:
- chicken stomachs (navels) - 500 g;
- onion - 2 pcs.;
- carrots - 1 pc.;
- sour cream - 200 g;
- parsley - 1 bunch;
- oil for frying;
- salt, ground black pepper - to taste.
Cooking
In the store, chicken stomachs are sold already peeled from the green-brown film. But if you're unlucky, you'll have to do it yourself. To make it easier, scald the navels with boiling water and easily remove the film, remove excess fat. We wash the stomachs well. If large, cut in half.
Cut the onion into half rings, fry in a deep frying pan until golden brown. Add shabby to coarse grater carrots, hold for another 2-3 minutes.
Add chicken stomachs to the same pan, fry over high heat for 5 minutes. Salt and pepper. Fill everything with water so that the navels are completely hidden. Close the lid and simmer for small fire 20 minutes.
We open the pan, add fire and wait for almost all the water to boil away. Now add sour cream. And you can also put a handful of forest dried mushrooms- chanterelles, white. The taste and aroma will become much richer. Fresh champignons, cut into slices, are also suitable.
We mix everything, close and again simmer the stomachs for half an hour over low heat. Add finely chopped parsley and remove the pan from heat. Ready meal let it brew for another 15 minutes, then the navels will become quite soft.
Stewed chicken stomachs in sour cream
Chicken stomachs with sour cream according to this recipe are very tender, with a slight creamy taste. And the whole secret is to properly clean and boil the navels.
Ingredients:
- chicken stomachs - 1 kg;
- carrots - 2 pcs.;
- onion - 2 pcs.;
- sour cream - 2/3 cup;
- oil for frying;
- salt, pepper, seasonings - to taste.
Cooking
Prepared (cleaned and washed) stomachs are laid out in a deep frying pan or goose. Fill with water to completely cover them. Salt, close the lid, let it boil. Now we fasten the fire and cook for an hour.
We try. If the chicken stomachs have become soft - take them out, if they are hard - we simmer some more. We cut the navels into strips. We will need about 1/3 cup of broth to cook the stomachs, but the rest should not be poured out! On the broth, you can cook a wonderful pickle, any porridge or sauce. And if now there is no time to mess around - freeze, the broth in the household is always useful.
Cut the onion into half rings, cut the carrots into strips. We pass vegetables on a separate 
frying pan with a small amount butter, do not fry.
We combine the chopped stomachs, onions and carrots in the goose. Stir sour cream and broth (1/3 cup), add a little black pepper, your favorite spices (curry is perfect). You can put another half a teaspoon of flour - for those who like thick gravy. Pour the sour cream mixture into the goose, and simmer the navels over low heat for about 10 minutes. Stir continuously so that the sauce does not burn.
Chicken gizzards with sour cream are served warm. Great for this dish. any will do garnish: braised cabbage, pasta, rice, buckwheat or mashed potatoes. Enjoy!
Onion - 1 pc.
Sour cream - 100 ml.
Bay leaf - 2 pcs.
Black ground pepper - to taste.
Black allspice- 5-6 pcs.
Vegetable oil - 40 ml.
Cooking instructions
neglected by many chicken giblets, and completely wrong. So, for example, by extinguishing chicken ventricles in sour cream sauce with onions and carrots, you can get a tasty, budget and light meat dish.
Wash chicken ventricles thoroughly in cool water and clean from excess yellowish films.
Put the giblets in a saucepan, pour cold water and put on fire. When the water boils, remove the foam, add the bay leaf and black allspice peas. Cook for 20-25 minutes over moderate heat.
Finely chop the onion head.
Cut carrots into small sticks.
Pour 40 ml of vegetable oil into a frying pan, heat and fry onion until transparent, 5 minutes, stirring.
Add carrots, continue to fry over moderate heat, about 5-7 minutes.
Add boiled ventricles. Fry, stirring occasionally, about 7-8 minutes.
Add 3 tablespoons of sour cream, salt, ground black pepper and seasonings to taste to the meat (I have basil). Stir, pour in 50-70 ml of water, cover with a lid. Simmer for 15 minutes.
Ready chicken ventricles, serve with fried or boiled potatoes, sprinkled with fresh, finely chopped, herbs.
Another photo of chicken ventricles stewed in sour cream.
www.iamcook.ru
Chicken navels recipe stewed in sour cream
Chicken gizzards, which belong to the category of offal, are no less valuable than chicken meat, because they contain all the same substances. They are rich in B vitamins, contain high quality protein and fatty acid, including folic acid. But, often many housewives, unlike chicken liver navels are deprived of attention.
The main reason for this is the duration of their preparation. For the preparation of many dishes, they are pre-boiled in salted water. Boiled chicken stomachs are a bit dry, but if you stew them with vegetables, make gravy with them, use them to make pickle, red borscht - this is a completely different matter. I often cook stewed chicken stomachs in sour cream. Try and you cook them according to this recipe.
- Chicken gizzards (“navels”) – 300g
- Onion - 1 piece of medium size
- Sour cream - 300g
- Vegetable oil (for frying)
- dill greens (for decoration)
Stewed chicken stomachs in sour cream - recipe.
Inside chicken stomachs there may be sand, pebbles and other objects that chickens swallow to improve food digestion. Therefore, before you start cooking, chicken “navels” must be washed very thoroughly. In the store you can buy “navels” already cleaned, but unpeeled, covered with a film are also often found.
If you purchased uncleaned ventricles, then you must definitely remove the yellow film.
Firstly, the film is inedible, and secondly, it adds bitterness to the dish. It is not very difficult to remove the film, but it is much easier to do this if you scald the ventricles with boiling water. After this procedure, the film is separated very easily. So, we clean all the “navels” from the films and again rinse very thoroughly.
We throw the ventricles into pre-salted boiling water and cook for an hour.
The longer the “navels” are boiled, the more tender and softer they become. If the stomachs are “not young”, then the cooking time must be extended by another hour. Do not rush to pour out the broth, after cooking, it will still be useful to us. Cool the boiled ventricles a little and cut into small pieces (one navel into three parts).
Then finely chop one medium-sized onion.
On preheated and lubricated sunflower oil frying pan, spread the chopped “navels” and onions.
Fry lightly until the onion turns golden brown.
The next step is to add sour cream and a little broth left after cooking the “navels”, add a pinch of salt.
Mix everything and fry for another 5 minutes.
Our chicken stomachs in sour cream ready. We decorate it with dill and serve to the table with a side dish.
www.fun4child.ru
Chicken navels in sour cream
Do you want to know how to make chicken navels in sour cream so that they turn out soft, juicy and very tasty? Then focus all your attention on this recipe, with detailed instructions and photos.
INGREDIENTS
- Navels 600-700 Grams
- Bulb 1-2 Pieces
- Carrots 1-2 Pieces
- Sour cream 200 grams
- Tomato sauce 2 tbsp. spoons
- Broth 300 ml
- Bay leaf 1 piece
- Allspice 2-3 Pieces
- Salt 1 Pinch
- Pepper 1 Pinch
- Vegetable oil 1-2 tbsp. spoons
1. To get a truly tender dish, chicken navels must first be boiled. To begin with, of course, they should be washed and cleaned. Then send to the pan and pour water. After boiling, salt the water a little and cook over low heat for about 45-60 minutes.
2. The recipe for cooking chicken navels in sour cream moves on when the cooked offal has already cooled slightly (they can be doused with cold water and rinsed). Navels must be dried and cut small pieces, about 3 parts.
3. Peel and cut the onion into half rings or cubes. You definitely can’t spoil such a dish with vegetables, so you can safely take two medium onions.
4. Wash, peel and grate the carrots. You can also use other vegetables if you like. bell pepper, For example.
5. Pour a little oil into the pan and send the vegetables there. They need to be fried over medium heat until soft. This process will take about 10 minutes.
6. Now you can add the navels to the vegetables and pour in about 200 milliliters of water or broth. Bring to a boil and reduce heat. Simmer for 10-15 minutes.
7. At the last stage, you can salt and pepper the dish to taste. Put sour cream and a little tomato sauce for color in the pan (you can replace it with 1 tablespoon of tomato paste). Add bay leaf, allspice and other seasonings as desired. Under a closed lid, simmer chicken navels in sour cream at home for about 20 minutes. Then offal can be tasted and, if necessary, left to stew for another 15-20 minutes.
povar.ru
Chicken navels in sour cream
Preparing the necessary ingredients
If you follow the recipe exactly, you can end up with a dish that tastes no different from meat stew. This is how much sour cream acids change the texture of chicken and make hard, crispy ventricles much softer. But you don't have to get ahead of yourself. First we prepare everything necessary ingredients, This:
Ingredients
- 600 g chicken navels
- 2-3 sprigs of dill and parsley (from each)
- 1 PC. Luke
- 300 g sour cream
- 50 g hard cheese
- 1 garlic clove
- pepper and salt
This amount of ingredients will be enough to make 4 generous portions of the dish. Most of the ingredients should be present in the house of every housewife. If something is missing, run to the store and go back to study the phased implementation of the recipe.
Step by step cooking chicken navels
Delicious chicken stomachs are prepared as follows:
- First of all, all small navels must be thoroughly rinsed under the tap and cleaned of the film. If this is not done, then ready-made they will give bitterness. It is much easier to remove the upper film after washing if the stomachs are first placed in boiling water for 3-5 minutes.
- Each navel is cut horizontally in length into 2 pieces (cut with a knife only once). Left large pieces are more like meat.
- The pan is poured with sunflower oil and placed on slow fire. When the oil warms up well, all the navels are thrown into the pan. Here they will be stewed for about 15 minutes, from time to time we mix the navels so that they do not burn and are fried evenly.
- Bye main ingredient fried, cut the onion into a quarter of the ring, after about 5 minutes. after the start of frying the ventricles, add them to the pan. Salt and pepper it all right away.
- The onion softens, and we proceed to grind all the other ingredients. Finely chop the greens and garlic, rub the cheese on a fine grater.
- It should have been 15 minutes by now. time after the start of frying the navels. We taste them, it should already be tasty, and the chicken has apparently already become softer. If so, add all the chopped ingredients to the pan, and pour them with sour cream.
- Now the dish needs to be stirred all the time and simmer over low heat until the sour cream begins to boil, which will take another 10-12 minutes.
After this time, chicken navels in sour cream are ready. Anything is suitable for garnishing our delicacy, whether it is potato fillet, rice, buckwheat or stew from stewed vegetables. Although eating our sour ventricles is no less tasty, just eating them with bread. Important point: when buying navels, make sure that their expiration date does not exceed 2 days. Fresh ventricles are always monophonic, without admixtures of uncharacteristic colors or mucus. Before buying, it is better to consider a photo of the “correct” stomachs so as not to endanger your family.
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