How to boil chicken stomachs. How to stew soft chicken stomachs

It is difficult to unambiguously answer the question of how much to cook chicken stomachs, because the duration of processing depends on a number of factors. If the navels (the popular name for chicken ventricles) of mature chickens are processed for 1.5 hours in a saucepan and 30 minutes in a pressure cooker, then the offal obtained from young birds and chickens will reach readiness in 30 and 15 minutes, respectively. And before frying, it is enough to boil them all 10 minutes. It is even more important to know how to process frozen or chilled ventricles before cooking so that they become not only edible, but also tasty.

Mandatory ventricular pretreatment

Ready-made chicken navels have a delicate taste and soft texture, but initially they are even denser than poultry fillets. To bring them to this state, you should spend a little time on pre-processing:

Defrost the frozen product in the refrigerator or cold water. Rinse it thoroughly with warm water and proceed to cleaning.
We examine the surface of the element, cut it along one of the sides (but do not cut it into halves), turn it inside out. We remove all the contents and remove the dense yellow film.

Tip: When choosing an offal, special attention should be paid to the amount of fat. If there is a lot of it, then after processing the product can lose up to half of its weight. It is better to initially give preference to already cleaned components.

Now we wash the component, changing the water several times, we make sure that there is no yellow film left anywhere. In this case, we cut off the fat and everything superfluous from the surface of the offal. Before boiling chicken stomachs, they should be soaked for 30-40 minutes in cold water in order to get rid of the sand, which is often filled with bird navels.

It is worth considering that it is not so easy to purchase a good frozen product, and it is almost impossible to evaluate its quality by external signs. It is better to buy refrigerated ventricles, manually clean and freeze them yourself.

How to cook arodnoe chicken ventricles?

If you want to get really soft and tender chicken navels, you should use a pressure cooker. This approach will not only bring the product to the desired state faster, but also do it in the most gentle way. And you don't have to follow the process. In the case when this device is not at hand, you can use a regular pan.

We cut the ventricles into halves, or put them in a suitable container as a whole. Now they need to be filled with water, completely hiding the product.
We put the container on the stove and bring the contents to a boil, using the maximum fire. After that, we reduce the heat to a minimum, remove the foam, cover the container with a lid.
In order not to guess at the processing time, we act according to a proven scheme. First, we keep the product in boiling water for 40 minutes, check its quality by piercing it with a toothpick or fork. If the products are still hard, wait the next 40 minutes. And so on, until the component reaches the desired degree of readiness.
It remains to throw the boiled navels into a colander, let the liquid drain, occasionally stirring the mass, and can be used for its intended purpose.

When it is required that the blanks are already salted, by the time the cooking is completed, they are salted directly in boiling water. But it is better to wait a little with this moment and add salt to an already fully boiled dish, this will preserve its juiciness.

How is chicken stomach soup cooked?

Making chicken noodle soup is pretty easy. To achieve purity of taste and a minimum of extra notes, you need to act according to this scheme:

For 500 g of pre-processed raw navels, we take a couple of large potatoes, onions and carrots, one bell pepper, a little vegetable oil and salt.
We cut the navels into halves, put them in cold water and put on fire. Add a little salt, cook the product over medium heat under the lid for 40 minutes.
At this time, we clean all the vegetables. Cut the pepper into strips, three carrots on a grater, chop the potatoes into cubes, finely chop the onion.

First, fry the onion in hot vegetable oil, after 5 minutes add carrots to it, after another 5 - pepper. Let it all simmer for another 10 minutes.
Add potatoes to the navels boiled almost to readiness, after 10 minutes of boiling all the fried vegetables. After another 10 minutes, we check all the components for readiness and turn off the dish.
It is worth considering that if you have to use not very fresh ventricles, their boiling time will have to be increased. Only when they are almost ready, you can add the remaining components.

Already boiled navels can be stored in the refrigerator for no more than 3 days. Therefore, if there is no intention to immediately use the offal, it is better to freeze it fresh. Then he will be able to lie in the freezer for up to 3 months without losing his original characteristics.

Chicken gizzards is an affordable product from which you can cook delicious dishes according to simple recipes. The recipe for cooking chicken stomachs should be in every housewife. After all, dishes from the stomachs are low in calories and affordable.

Even children who do not like dishes with offal are happy to eat chicken ventricles stewed in a pan with spices and vegetables. Also chicken stomach recipes women will like it, because the calorie content of the stomachs is relatively small.

So, let's figure out how to cook chicken stomachs deliciously and simply in sour cream according to the classic recipe, and also consider a few more equally tasty and simple dishes in a pan, in a slow cooker, oven and pots.

Stewed chicken stomachs in a pan in sour cream - a simple recipe

Chicken stomachs stewed in sour cream are delicious and tender. This recipe for chicken stomachs is very simple. The finished dish goes well with a side dish of mashed potatoes or buckwheat and is sure to please both adults and children.

To make the ventricles soft, they must first be boiled in lightly salted water with spices for at least an hour. Also, before cooking, it is necessary to remove the film, fat from chicken stomachs, thoroughly clean them from dirt and bile.

Russian kitchen
Chicken gizzards
Cooking time 20 min.
6 servings
1 200 g

Ingredients

Chicken stomachs - 1 kg;
Sour cream - 150 g;
Carrots - 2 pcs;
Butter - 30 g;
Onion - 1 pc;
Vegetable oil - for frying;
Garlic - 1 clove;
Salt, sugar - to taste;
Pepper, bay leaf;
Greenery.

Cooking

Chicken stomachs are thoroughly cleaned of film, dirt, and fat deposits are cut off. We leave it in cold water for 30 minutes, after which we drain the water, fill it with new water and put it on fire. After boiling water, add allspice, bay leaf and a little salt. Cover with a lid and cook for at least an hour over low heat.
We clean the carrots and three on a medium grater.
We cut the onion into cubes, chop the garlic into small pieces (do not squeeze, but cut).
Drain the water from the chicken stomachs and cut them into small pieces.
Fry the onion in vegetable oil until golden brown. Then add carrots and chopped garlic. Lightly fry.
Add chopped ventricles to the pan with vegetables and simmer for about five minutes.
Add sour cream (you can combine ½ sour cream and ½ mayonnaise, it will be even tastier), about 1/3 cup boiled water, ground pepper and salt. If the sour cream is too sour, you can add a little sugar to taste the dish.
Add butter to the pan, which will make the sauce more tender in taste. Simmer for about 5 more minutes.
We cut the greens (parsley, dill) and fall asleep in the pan. Simmer for a couple of minutes under the lid and remove from the stove.

Ready-made chicken stomachs in sour cream are an excellent and inexpensive dish for an everyday table. After cooking, they turn out to be quite soft and tasty and go well with any side dishes for meat.

Chicken gizzards stewed with mushrooms in sour cream

Dishes from chicken stomachs are nutritious, healthy and tasty. The main requirement for the preparation of ventricles is long-term heat treatment, i.e. pre-boiling and quenching. Thanks to this, the stomachs become softer and juicier. Vegetables, such as mushrooms, carrots and onions, will also help to shade their taste.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
6 servings
1 200 g

Ingredients

Chicken stomachs - 700 g;
Fresh champignons - 400 g;
Sour cream - 5 tbsp. spoons;
Onion (large) - 1 pc;
Carrots (large) - 1 pc;
Vegetable oil;
Garlic - 1 clove;
Salt, sugar, ground pepper - to taste;
Bay leaf, peppercorns;
Butter - 30 g;
Greens - to taste.

Cooking

We clean the chicken stomachs, rinse and boil for about an hour in water with the addition of lavrushka and allspice.
Peel the mushrooms and cut into small pieces.
We fry the mushrooms in a pan so that moisture is gone from them, after which we remove them in a separate plate.
We cut the onion into cubes, rub the carrots on a coarse grater. Chop the garlic with a knife into small pieces.
We drain the water from the ventricles and cut them into small pieces.
Fry the onion in a frying pan, then add the carrots, garlic and fry a little more.
Pour boiled chicken stomachs into the pan, add sour cream and a little boiled water so that the sauce becomes more liquid and does not burn. Add salt, pepper to taste, and sugar if needed. You can also use chicken spices.
Simmer the ventricles over low heat for about 5 minutes.
Pour champignons, finely chopped greens into the pan and simmer under the lid for about 10 minutes.

The finished dish can be served on its own or with a side dish. Chicken gizzards stewed with mushrooms go well with boiled potatoes or pasta.

Stewed chicken stomachs in a slow cooker

The slow cooker has long simplified the lives of many housewives and made the process of cooking meat dishes even more comfortable and simple. This recipe for stewed chicken stomachs in a slow cooker with sour cream is designed for those who value their time and strive to cook delicious and healthy dishes.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
4 servings
1000 g

Ingredients

Chicken stomachs - 700 g;
Sour cream - 4 tbsp. spoons;
Onion - 1 pc;
Carrots - 1 pc;
Tomato paste - 1 tbsp. spoon;
Salt, sugar - to taste;
Bay leaf, allspice;
Butter - 25 g.

Cooking

We heat the slow cooker in the frying mode and add a little vegetable oil.
We clean the stomachs from the film and dirt, rinse and put on the bottom of the multicooker bowl.
Cut the onion into cubes and add to the stomachs.
Three carrots on a coarse grater or cut into cubes and send to a slow cooker.
We transfer the slow cooker to the stewing mode, add sour cream, tomato paste, butter and a little boiled water.
Salt, add pepper, bay leaf, a little sugar (sugar removes excess acid from tomato paste and sour cream). Simmer for an hour with the lid closed.
Let's taste the stomachs. Add salt and sugar if necessary. If the stomachs are still too hard, you can increase the stewing time by another half an hour.

We lay out the finished dish on plates and serve to the table. You can sprinkle chicken ventricles with chopped parsley or other herbs.

How to bake chicken stomachs in pots in the oven with potatoes

Baked chicken stomachs with potatoes in sour cream can be cooked in clay pots in the oven. This dish is very flavorful and satisfying. Chicken ventricles become soft and tasty.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
6 servings
2 200 g

Ingredients

Chicken stomachs - 600 g;
Onions - 2 pcs;
Sour cream - 250 g;
Potato - 1 kg;
Carrots - 2 pcs;
Garlic - 1 clove;
Salt - to taste;
Peppercorns, bay leaf.

Cooking

We wash the chicken stomachs, remove fat and films. Boil in water with spices for about an hour.
Peel potatoes and cut into cubes. Put in pots.
Cut the onion into cubes, rub the carrots on a coarse grater.
Fry the onion in a pan until golden brown, add carrots and chopped garlic.
Cut the chicken ventricles and add to the pan with vegetables. Fry for about 5 minutes and add sour cream, bay leaf, pepper and salt to taste. Simmer over low heat for about 10 minutes. If the sauce is too thick, pour a little boiled water.
We spread the chicken ventricles with sauce in pots on top of the potatoes. If necessary, pour boiled water so that it covers the potatoes.
Cover the pots with a lid and put in the oven. Bake potatoes with chicken stomachs until potatoes are ready.

We take out the pots with stomachs from the oven and serve. If desired, you can sprinkle the hot dish on top with chopped parsley or dill, cover the pots with lids and let stand for a couple of minutes so that the greens are steamed and make the potatoes even more fragrant.

Chicken gizzards - a recipe for cooking in a pan

The easiest way to cook chicken stomachs is to fry them in a pan. The recipe for this dish will not cause difficulty even for novice housewives. Ready-made stomachs are tasty, fragrant and soft.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Preparation time: 60 minutes.
Cooking time 30 min.
3 servings
600 g

Ingredients

Chicken stomachs - 700 g;
Onion - 2 pcs;
Carrot - 1 pc;
Vegetable oil - 100 g;
Salt - to taste;
Spices - to taste.

Cooking chicken stomachs in a pan:

Boil the chicken stomachs in salted water for about an hour.
Cut the boiled stomachs into small pieces and fry in vegetable oil in a pan.
Cut the onion into half rings and add to the stomachs. We fry together.
Add coarsely grated carrots. Fry, salt and pepper the dish.
Add a little water or broth, if desired, you can also add sour cream or tomato paste.
Cover the pan with a lid and simmer the dish for about 20 minutes.
We add spices, for example, coriander, basil or ready-made prefabricated spices for meat, cover with a lid and simmer until the stomachs are ready.

The finished dish is very tasty and fragrant. Chicken ventricles become soft, and spices and onions give them new flavor notes. Bon appetit!

Chicken gizzards baked in the oven with vegetables and cheese

Potato casserole with chicken stomachs, vegetables and cheese turns out to be a delicious independent dish that is suitable for everyday and festive tables. The dish is fairly easy to prepare. This will require the simplest and most inexpensive ingredients and a little free time.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 90 minutes.
Preparation time: 60 minutes.
Cooking time 30 min.
6 servings
1 800 g

Ingredients

Potato - 1 kg;
Chicken stomachs - 600 g;
Large tomato - 1 pc;
Onion - 1 pc;
Hard cheese - 150 g;
Mayonnaise;
Sel, pepper, bay leaf - to taste.

Cooking

Clean chicken stomachs from films, bile and fat, boil in salted water with bay leaves and sweet peas. Cut into small strips.
Peel potatoes and cut into slices.
Onion cut into half rings.
Lubricate the baking dish with vegetable oil, lay out a layer of potatoes, salt and spread with mayonnaise.
Place the chicken stomachs on top of the potatoes and coat with mayonnaise.
Put a layer of onions on the stomachs.
Lay out the potatoes again with the next layer and coat with mayonnaise. Salt, pepper to taste.
Cut the tomato into slices and spread on top of the potatoes.
Grate the cheese and cover the dish. Top with herbs or spices as desired.
We put the potatoes with the stomachs in the oven and bake until the potatoes are ready.

We take out the dish and serve it to the table. If desired, mayonnaise can be replaced with sour cream, add spices for potatoes. The finished casserole is not only tasty, but also beautiful. It can be prepared for a festive table or to please your loved ones with a new dish.

Chicken stomachs in Korean - tasty and simple

This recipe for cooking chicken stomachs will appeal to lovers of spicy dishes. Korean-style stomachs are distinguished by their spicy taste and extraordinary aroma of spices and spices. Delight your loved ones with an unusual and very interesting dish.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
6 servings
1 200 g

Ingredients

Chicken stomachs - 1 kg;
Carrots - 2 pcs;
Soy sauce - 3 tbsp. spoons;
Garlic - 3 cloves;
Onions - 3 pcs;
Vinegar - 1 tbsp. spoon;
Vegetable oil - 4 tbsp. spoons;
Ground pepper - ¼ teaspoon;
Salt - to taste (about 2 teaspoons);
Ground paprika - ¼ l. spoons;
Ground coriander - ½ teaspoon.

Cooking

Chicken stomachs are cleaned of fat and films. Boil in salted water for about an hour.
Remove the stomachs from the broth, let cool, then cut into small pieces.
Peel the onion and cut into thin half rings.
We rub the carrots on a coarse grater. It is advisable to use a nozzle for Korean carrots.
Lightly fry the onion in a frying pan so that it remains transparent and slightly crunchy.
In a bowl, mix onions, carrots and chicken stomachs, squeeze garlic through a press from above. Add spices (except ground pepper), salt, soy sauce and vinegar. You can also use ready-made seasoning for Korean carrots.
In a frying pan, heat the vegetable oil, add ground pepper to it and bring to a boil. Pour the oil into a bowl so that it gets on the garlic and spices, which will then add more flavor to the dish.
Mix all ingredients thoroughly and taste. If desired, you can still salt or pepper, adjust the acidity with a pinch of sugar.
Place the dish in a glass container and leave in a cold place for several hours.

The recipe for marinated chicken gizzards is surprisingly simple. At the same time, the finished dish turns out to be very tasty and tender, goes well with various. You can even prepare pickled ventricles for a festive table. They will be a great alternative and will surely please your guests.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
4 servings
2 200 g

Ingredients

Chicken stomachs - 500 g;
Garlic - 5 - 6 cloves;
Onion - 1 pc;
Vinegar - 30 g;
Sunflower oil - ½ cup;
Allspice - 1/5 teaspoon;
Sugar - 2/3 tsp;
Soy sauce - 1 tbsp. spoon;
Parsley - to taste;
Salt - 1 teaspoon.

Cooking

We clean the chicken ventricles and cook until tender (about an hour) in salted water. Throw in a colander and leave to cool.
Cut the stomachs into strips and place in a bowl.
Peel the onion and cut into half rings. Add to stomachs.
Pour soy sauce into a bowl, salt, pepper and add sugar. Squeeze the garlic through a press.
We heat the vegetable oil in a frying pan and carefully pour it over the stomachs.
Add chopped herbs, vinegar and a couple of tablespoons of boiled water. We taste, if necessary, add more salt, vinegar or sugar if the dish is too sour for you.
We place the ventricles in the refrigerator for several hours so that they are thoroughly marinated.

The finished dish is tender and tasty. Marinated chicken stomachs become soft and fragrant. You can serve them on the table in a salad bowl. If desired, you can sprinkle sesame seeds on top or add a couple of drops of sesame oil - it will be even tastier!

Chicken gizzards in tomato sauce

Chicken gizzards with tomato sauce go well with buckwheat, mashed potatoes or pasta. Sweet and sour tomato sauce sets off the taste of the ventricles well, making them nutritious and tender. This dish is prepared quite quickly. At the same time, it is perfect for everyday table and even children will like it.

Recipe author: Lev
Russian kitchen
Meat dishes
Chicken gizzards
Total cooking time: 80 minutes.
Preparation time: 60 minutes.
Cooking time 20 min.
4 servings
1000 g

Ingredients

Chicken stomachs - 600 g;
Onion - 1 pc;
Carrot - 1 pc;
Garlic - 2 cloves;
Tomato juice - 500 g;
Salt, sugar - to taste;
Bay leaf - 2 pcs;
Allspice - 6 pcs;
Basil, other spices - to taste;
Vegetable oil;
Butter - 30 g.

Cooking

We wash the chicken stomachs, clean them from films and fat. Boil for about an hour in water with salt, bay leaf (1 leaf) and allspice (3 peas).
When the ventricles become soft enough, drain the water and let them cool. After cooling, cut them into pieces.
Peel the onion and cut into cubes.
We clean the carrots and rub on a coarse grater.
Cut the garlic with a knife into small cubes.
Fry the onion in vegetable oil until golden brown, add carrots and garlic.
Add sliced stomachs. Fry for a couple of minutes.
Pour the tomato sauce into the pan, add a little boiled water to make the sauce more liquid. Throw in the remaining bay leaf and allspice. Optionally, you can add basil or other spices for meat. Simmer for about five minutes.
Add butter to the sauce, which will make its taste softer and more tender. Salt and add a little sugar to taste. Sugar removes excess acid from tomato juice and makes the sauce even tastier.
Stew the stomachs for about five more minutes.

The finished dish is tasty and tender. Chicken ventricles in sweet and sour tomato sauce is a great alternative to stew and goes well with mashed potatoes, buckwheat or pasta.

How to cook delicious chicken stomachs in a pan

To make chicken stomachs soft and tasty, you should follow a few basic rules for their preparation:

before cooking, the ventricles must be thoroughly cleaned of dirt, film and fatty growths;
boil chicken stomachs for at least an hour over low heat in lightly salted water;
to give a pleasant taste to the stomachs, various spices and vegetables can be added to the water during cooking, for example, bay leaf, allspice, spices for meat, onions, carrots, parsley;
fat sour cream sauce is well suited for chicken stomachs. In the process of quenching, the ventricles become softer and juicier;
chicken stomachs will become softer if you hold them for a couple of hours in cold water before cooking;
the ventricles themselves are not very tasty, so after cooking they are usually stewed in various sauces, for example, sour cream or tomato with spices and spices.

Before cooking, chicken navels must be properly processed. When buying, pay attention to their appearance. Chicken navels (ventricles) can be sold already peeled, but sometimes they have to be processed by yourself. If a yellow film envelops the navels from above, then it should be removed by prying with a knife. In order to facilitate the cleaning process, you can pour boiling water over the product. Washed and processed navels need to be poured with cold water and let it brew for an hour and a half - this will make them tender and also reduce cooking time.

When the navels are sufficiently infused, drain the water and let them dry. Next, cut them into small pieces or cook them whole. How and how much to cook chicken navels? We spread the ventricles in a saucepan and fill it with water so that the water is 1-2 cm higher than them; add black peppercorns and chopped carrots and onions. Then, bringing to a boil, remove the foam, close the lid and cook over low heat for 30-40 minutes; then put salt, bay leaf and spices to taste; then boil the navels for another 10-15 minutes. Then let them cool for about 20 minutes. Chicken ventricles are served with tomato, mustard or sour cream and garlic sauce, and are also decorated with herbs.

Cooking chicken navels in a slow cooker

Chicken navels are pre-processed. Next, cut into small pieces, pour cold water and let it brew for 30-40 minutes. Then drain the water and let them dry for 10 minutes. On a coarse grater, we rub the carrots, cut the onion into half rings - and together with the ventricles we put it all in the slow cooker. Then add black ground pepper, finely chopped garlic and 2-3 tablespoons of tomato paste (if available, you can replace with finely chopped tomatoes).

Fill the navels with water so that it only covers them. We set the "Extinguishing" mode in the multicooker for 40-60 minutes. After the end of the process, add salt and mix the food. Then we put a little bay leaf, and again put it on the “Extinguishing” mode, but for 10-15 minutes. Let them cool down a bit. When serving, the dish can be decorated with herbs and sweet pepper rings. Please note that without pre-soaking in water, the navels should be cooked 2-3 times longer.

Defrost the frozen product in the refrigerator or cold water. Rinse it thoroughly with warm water and proceed to cleaning.
We examine the surface of the element, cut it along one of the sides (but do not cut it into halves), turn it inside out. We remove all the contents and remove the dense yellow film.

Tip: When choosing an offal, special attention should be paid to the amount of fat. If there is a lot of it, then after processing the product can lose up to half of its weight. It is better to initially give preference to already cleaned components.

Now we wash the component, changing the water several times, we make sure that there is no yellow film left anywhere. In this case, we cut off the fat and everything superfluous from the surface of the offal. Before boiling chicken stomachs, they should be soaked for 30-40 minutes in cold water in order to get rid of the sand, which is often filled with bird navels.

We cut the ventricles into halves, or put them in a suitable container as a whole. Now they need to be filled with water, completely hiding the product.
We put the container on the stove and bring the contents to a boil, using the maximum fire. After that, we reduce the heat to a minimum, remove the foam, cover the container with a lid.
In order not to guess at the processing time, we act according to a proven scheme. First, we keep the product in boiling water for 40 minutes, check its quality by piercing it with a toothpick or fork. If the products are still hard, wait the next 40 minutes. And so on, until the component reaches the desired degree of readiness.
It remains to throw the boiled navels into a colander, let the liquid drain, occasionally stirring the mass, and can be used for its intended purpose.

Making chicken noodle soup is pretty easy. To achieve purity of taste and a minimum of extra notes, you need to act according to this scheme:

For 500 g of pre-processed raw navels, we take a couple of large potatoes, onions and carrots, one bell pepper, a little vegetable oil and salt.
We cut the navels into halves, put them in cold water and put on fire. Add a little salt, cook the product over medium heat under the lid for 40 minutes.
At this time, we clean all the vegetables. Cut the pepper into strips, three carrots on a grater, chop the potatoes into cubes, finely chop the onion.

First, fry the onion in hot vegetable oil, after 5 minutes add carrots to it, after another 5 - pepper. Let it all simmer for another 10 minutes.
Add potatoes to the navels boiled almost to readiness, after 10 minutes of boiling all the fried vegetables. After another 10 minutes, we check all the components for readiness and turn off the dish.
It is worth considering that if you have to use not very fresh ventricles, their boiling time will have to be increased. Only when they are almost ready, you can add the remaining components.

Cooking is understandable and a little troublesome, the ingredients are ordinary and inexpensive, the time spent is about 60 minutes. A good option for everyday family meals.

We need:

Raw chicken stomachs - 1 kg
Carrot - 1 large (200 g)
White onion - 2 medium sized onions
Dry coriander - 2 pinches
Salt - 2 pinches
Black pepper - to taste
Bay leaf - 2 pcs.
Drinking water - 200 ml
Vegetable oil for frying - 3 tbsp. spoons
Fresh parsley - 5-6 sprigs

Cooking.

We add the washed and cleaned chicken ventricles, sprinkle with coriander and mix well.

If you want to experiment with navels, any single seasoning for chicken is suitable, first of all - basil, thyme and oregano (oregano). But peppers, black and red, leave at the final stage of cooking, otherwise they can give the dish an inappropriate bitterness.

Heat the oil in a large frying pan and lay out the stomachs to fry. A strong fire, without a lid, stirring regularly is the key to success. Our goal is for the ventricles to seize with a delicious golden crust. Usually 10 minutes of such roasting is enough.
Reduce the heat and simmer the meat under the lid for another 25-30 minutes. If necessary, add a little water.

During the stew, prepare carrots and onions for frying. Chop the onion into small cubes, and grate the carrots into large pieces.
Fry the vegetables separately, as usual for soup frying: first add onion to the second frying pan heated with oil, after 1-2 minutes - carrots. Stir and wait for the onion to become translucent.
After half an hour of quenching the navels, we send the frying to them, 200 ml of water, bay leaf and, under the lid (!) On moderate heat, simmer for another 15-20 minutes.

At the very end, sprinkle the meat with chopped parsley, pepper, mix and remove from heat. Chicken gizzards - juicy and soft - ready!

Goulash with chicken stomachs in a pan

Preparing a recipe is in many ways similar to the process described above. Several new ingredients will appear: Bulgarian pepper, tomatoes, tomato paste, garlic.

So, we will need:

Raw chicken stomachs - 1 kg
Bulb - 1 pc. large
Fresh tomatoes (or in their own juice) - 400 g
Tomato paste - 2 tbsp. spoons
Bulgarian pepper - 2 pcs. medium size (red and yellow)
Water - 2 glasses
Flour - 1 teaspoon
Sugar sand - 1 tbsp. spoon
Garlic - 2 teaspoons (granulated or chopped into a small cube)
Salt, pepper, coriander, bay leaf
Vegetable oil for frying

Cooking.

My chicken stomachs and cut into 3-4 parts (goulash is always prepared with small pieces of meat).
We heat the oil in a deep frying pan, put the ventricles and fry over high heat, not forgetting to stir. It is important to wait for a crust with a yellowish tint - 10 minutes.
Chop the onion and cut the pepper into medium cubes. Add vegetables to the pan. Salt, pepper, season, practically do not reduce the fire. Stirring constantly, fry for 5 minutes so that the onion grabs a golden crust. We make sure that the onion does not burn (!)
Pour one and a half glasses of water, cover with a lid, transfer to the smallest fire and simmer for 45 minutes (may take an hour).
When the ventricles are almost cooked, they become noticeably soft even when pressed with a spatula. Add chopped tomatoes, a couple of bay leaves, garlic and flour mash (100 ml of water + 1 tablespoon of sugar + 1 teaspoon of flour + tomato paste) to the pan. Bring to a boil, simmer for another 8-10 minutes and remove from heat.

Unusual and inexpensive goulash is waiting for tasters! Offer them mashed potatoes or peas in addition. And next time, replace sweet peppers in goulash with carrots, cut into short strips or semicircles. An always available vegetable can perfectly decorate a dish in such a cut.

Secrets for soft chicken stomachs

We hope we have clarified for you the question of how to cook chicken stomachs so that they are soft. A win-win and simple method exists!

There are four steps to success:

We choose fresh navels. Pink, slightly moist, with a subtle sweet smell. We never take a product with the aroma of garlic (it was processed before selling to give artificial freshness);
The first 10 minutes of frying - high heat and an open pan;
Then simmer for about 30 minutes - under the lid separately from vegetables;
Do not spare time on fire. The ventricles should be on the plate for an average of 1 hour.

Ideal prerequisites for the title of family pet:

The price of chicken stomachs is very democratic;
contains few calories 130 per 100 grams, and a useful protein has a dense interesting structure;
You can buy the ventricles already cleaned, or clean them yourself: scald and remove films and partitions, as our grandmothers did.

How to boil chicken stomachs. How to stew soft chicken stomachs

Mandatory ventricular pretreatment

How to cook arodnoe chicken ventricles?

How is chicken stomach soup cooked?

Stewed chicken stomachs in a pan in sour cream - a simple recipe

Ingredients

Cooking

Chicken gizzards stewed with mushrooms in sour cream

Ingredients

Cooking

Stewed chicken stomachs in a slow cooker

Ingredients

Cooking

How to bake chicken stomachs in pots in the oven with potatoes

Ingredients

Cooking

Chicken gizzards - a recipe for cooking in a pan

Ingredients

Cooking chicken stomachs in a pan:

Chicken gizzards baked in the oven with vegetables and cheese

Ingredients

Cooking

Chicken stomachs in Korean - tasty and simple

Ingredients

Cooking

Ingredients

Cooking

Chicken gizzards in tomato sauce

Ingredients

Cooking

How to cook delicious chicken stomachs in a pan

Cooking chicken navels in a slow cooker

Goulash with chicken stomachs in a pan

Secrets for soft chicken stomachs

You might be interested:

Categories

Latest Articles

Advertising