Cutlets from chicken stomachs and hearts recipe. Recipe: Cutlets from chicken stomachs - "tender"

Chicken stomachs contain complete animal protein, they contain a lot of potassium, phosphorus, zinc, iron, selenium, as well as folic acid, vitamins E, PP and B vitamins. Unfortunately, they have a lot of cholesterol (240 mg / 100 g of weight).

Cutlets are a simple recipe, but the preparation is, of course, longer than the preparation of cutlets from meat fillet. Another thing is that low fat content and a high amount of protein justify them.

Products

• Chicken gizzards, peeled - 470 g
• Small onion - 50 g
• Egg - 1 piece
• Soy flour - 40 g
• Dry spices (for meat) - half a teaspoon

Cooking cutlets

1. In chicken stomachs, it is necessary to cut out the middle - white cartilage tissue. The cat will thank you. After cutting out the cartilage, from 470 g of stomachs, exactly 400 g remained.
2. Scroll the stomachs in a meat grinder, using the smallest grate, twice. The smaller the stuffing, the better.
3. Finely chop the onion.
4. Mix minced meat, onion, egg, salt, spices in a bowl.
5. Form cutlets and roll them in flour or, for example, in bran.
6. Fry in a preheated pan with a drop of oil, over low heat, the longer the process drags on, the better. Therefore, it is advisable to use a pan with a thick bottom.
7. Serve with roasted or steamed vegetables.

Cutlets are obtained with a specific taste. If you like offal, check out cutlets.

The secret to cooking cutlets from chicken stomachs is in very fine minced meat! In general, stomachs take a long time to prepare. If you cook them, then at least 2 hours, so that they become softer.

Cutlets usually cook faster. But if you do not cut off the connective tissue, or grind it poorly in a meat grinder, then the cutlets will crunch. This did not happen to me, because I scrolled the minced meat twice into a very fine grid.

Without flour, on eggs alone, cutlets from chicken stomachs will not work - not the same consistency, unlike minced meat. Therefore, I use flour, but the lowest carbohydrate is soy. It does not affect the taste of the meatballs in any way. If you can afford it, use regular wheat flour. Just do not try to replace the flour with bran (who is on the Dukan diet) - the cutlets will fall apart.

Nutritional value of products per 100 g of weight:

Products	Squirrels	Fats	Carbohydrates	kcal
Chicken gizzards	17,7	2,1	0	92
Bulb onions	1,4	0,2	8,2	41

Chicken giblets make tender, healthy cutlets. After all, it is a product enriched with protein. The liver contains a high content of vitamin A, which improves the functioning of the visual apparatus. In hearts, in addition to a large amount of protein, there are also many trace elements such as magnesium, potassium, and iron. The ventricles, or as they are often called, the navels are great for stimulating digestion. Please note that rooster giblets contain a lot of cholesterol, 292 ml / 100 grams of product. But the fat in chicken giblets is even less than in beef liver.

Ingredients:

Chicken giblets- 1 kg

Bulb onions- 2-3 heads

Garlic- 3-4 cloves

Eggs- 2 pieces

Flour- 0.5-1 glass

Salt

How to cook chicken cutlets

1 . Clean the hearts from fatty films, rinse along with the liver and other offal.

2 . The ventricles - navels for cooking cutlets must first be separated from the film - membrane. This can be done by pulling on the film or simply cutting out the flesh with a knife.

The first option is better, since there is less waste, and the film can be dried and used as a cure for dysbacteriosis.

3 . Peel onion and garlic. Cut into large pieces to fit in the meat grinder receiver.

4 . Twist in a meat grinder or chop the offal, onion and garlic in a food processor.

5 . Add 2 eggs to the minced meat. Mix.

Don't forget to wash the eggs before you beat them in.

6 . Next, gradually add the flour and mix the minced meat for cutlets. It should be as thick as the pancake mix in the video.

7 . In a heated frying pan with vegetable oil, spread cutlets - pancakes with a spoon. Fry under a lid over medium heat until golden brown on both sides.

Delicious offal cutlets are ready

Bon appetit!

Chicken offal cooking and storage rules

Pay attention to the expiration dates, the date of manufacture. Chilled hearts, stomachs and livers are stored for no more than 4 days. It is they who are best suited for making cutlets, because after defrosting, the products lose some of their useful properties. But if they are frozen, then offal can be stored in the freezer for up to 4 months.

Purchase chicken offal for cutlets only in factory packaging. By law, it is forbidden to sell them by weight, since there is a high probability of infection with salmonellosis. In factories, by-products undergo a lot of checks and are safe for health. However, to insure even more, you need to heat the offal to 100 degrees when cooking.

If you are boiling offal that you recently took out of the freezer, be sure to defrost it first. If you put iced foods in the water, the water around will boil, and the offal will not warm up to the desired temperature. You can defrost by simply immersing the package in water for 1 hour.

Chicken hearts must be cleaned of blood and fat before cooking cutlets, as this serves as a pathogenic zone for harmful microorganisms. It is better to cut the hearts in half before cooking any dishes so that when exposed to high temperatures, fat is rendered. In addition, chopped chicken hearts cook faster and retain a maximum of useful substances, for example, in cutlets. In the store, pay attention to the color of the offal, it should have a shade of meat (not light pink, but dark red).

Hearts - speed up the metabolism in the body, because they contain a large amount of protein. They are useful for those who want to lose weight, because they contain only 134 kilocalories per 100 grams of product. Myoglobin, which gives chicken hearts their red color, contains rapidly absorbed iron. In combination with protein, iron perfectly increases hemoglobin.

Video recipe from chef Ilya Lazerson

"How to cook chicken offal for soup recipe"

Cutlets from chicken stomachs should be fried over high heat until golden brown on both sides for 2 minutes, and then 10-15 minutes under a lid over moderate heat.

How to cook chicken cutlets

Products
Chicken stomachs - 700 grams
Egg - 1 piece
Onion - 1 piece
White bread - 2 slices
Milk or water - 1 cup
Breadcrumbs - half a cup
Salt, spices - to taste

How to fry chicken cutlets
1. Place 2 white bread crumbs in a bowl of milk or water and mash them a little with a fork. Set aside to swell for 10 minutes.
2. Scroll through a meat grinder 700 grams of chicken stomachs.
3. Finely chop the onion and mix it with minced meat and bread.
4. Beat the egg and also add to the minced meat. Salt to taste, season with pepper and spices and mix again.
5. Moisten your hands with water and fashion small meatballs from minced meat, then roll each in flour or breadcrumbs to get a beautiful crust.
6. Quickly fry the cutlets on both sides in a hot frying pan in vegetable oil. As soon as a golden crust appears, immediately pour water into the pan so that it reaches half the height of the cutlets. Cover with a lid and simmer for another 10-15 minutes. Cutlets are ready!

Cutlets with stomachs and potatoes

Products
Chicken stomachs - 500 grams
Onion - 1 piece
Garlic - 1-2 cloves
Potatoes - 1-2 pieces
Egg - 1-2 pieces
Breadcrumbs
Salt, pepper - to taste

How to fry cutlets with stomachs and potatoes
1. Peel 500 grams of chicken stomachs and chop in a meat grinder along with 1-2 cloves of garlic and an onion cut into slices.
2. Grate 1-2 boiled potatoes on a coarse grater and mix with minced meat. Add beaten eggs, salt, pepper and mix again.
3. Fashion cutlets from minced meat, roll in breadcrumbs and fry in a heated frying pan until cooked.

With knowledge of the matter, dishes from chicken stomachs can be turned into real culinary masterpieces, which are not inferior in taste to other more refined dishes. The main task is to make the offal soft, tender and harmoniously complement it with relevant products.

What to cook from chicken stomachs?

Recipes from chicken stomachs can be very diverse and involve the design of dishes of various purposes, each of which is worthy of attention in its own way.

1. The first hot dishes from chicken stomachs are rich, tasty and are a great alternative to classic meat broth soups.
2. Chicken stomachs can be stewed in various sauces on a tomato, sour cream or other basis with the addition of vegetables, mushrooms and aromatic seasonings, spices, herbs.
3. Many salads and appetizers prepared with the participation of stomachs amaze with excellent taste and nutritional characteristics.

Chicken gizzard salad

A delicious dish of chicken stomachs, decorated in the form of a salad, can be served as an appetizer for a feast or cooked as a meal or dinner. The main thing is to wash the product well before cooking, washing off all impurities and boil it for a long time, adding spices and spices to the water if desired.

Ingredients:

• chicken stomachs - 500 g;
• carrots and onions - 1 pc.;
• canned beans - 1 can;
• garlic - 1 clove;
• salt, pepper, mayonnaise.

Cooking

1. Prepared stomachs are boiled in water for 1.5-2 hours, cut.
2. Onion and carrots are sautéed in butter, garlic is added at the end, mixed, and allowed to cool.
3. Mix the ingredients with beans, salt, pepper, season with mayonnaise.

Chicken stomach soup - recipe

It turns out rich and perfectly satisfies hunger without harm to the figure. You can cook hot in any vegetable composition, replacing some components with others or adding new ones. Hard or processed cheese, added directly to the plate when serving or at the end of cooking, will emphasize the taste of the dish especially harmoniously.

Ingredients:

• chicken stomachs - 500 g;
• carrots and onions - 1 pc.;
• potatoes - 3 pcs.;
• sweet pepper and tomato - 1 pc.;
• celery stalk - 1 pc.;
• vegetable oil - 2 tbsp. spoons;
• salt, spices, herbs, cheese.

Cooking

1. The stomachs are rinsed, cut, filled with water, allowed to boil, drained and set to boil in clean water.
2. After 1.5 hours, potato cubes, sautéed onions with carrots are laid.
3. After 10 minutes, chopped celery, bell pepper and tomato are added, seasoned hot to taste, if using processed cheese, put it in.
4. Boil the dish for a couple of minutes, flavored with herbs.

Chicken stomach cutlets - recipe

With proper preparation, cutlets from chicken stomachs turn out to be no less tasty than a classic minced meat dish. After frying, the products are additionally stewed with the addition of water or broth under the lid for an hour, which gives them the desired delicate taste and soft juicy structure.

Ingredients:

• chicken stomachs - 1 kg;
• large onion - 1 pc.;
• egg - 1 pc.;
• garlic - 1 clove;
• flour - 100 g;
• vegetable oil - 100 ml;
• salt pepper.

Cooking

1. The stomachs are washed, relieved of films and tendons.
2. The product is twisted together with onions and garlic in a meat grinder and mixed with an egg, seasoned with pepper and salt to taste.
3. Prepare blanks, roll them in flour and fry in oil on high heat on both sides.
4. They put the products in a cauldron or stewpan, pour in hot water or broth and simmer under the lid for about an hour.

Heh from chicken stomachs in Korean

Dishes from chicken stomachs can be the most unexpected. So, for example, the implementation of the following recipe will make it possible to enjoy a meat appetizer with a Korean accent. Its piquant moderate sharpness, amazing aroma deserves the highest praise and serving not only for a meal on weekdays, but also for a festive table.

Ingredients:

• chicken stomachs - 1 kg;
• onions and carrots - 2 pcs.;
• egg - 1 pc.;
• garlic - 4-5 cloves;
• soy sauce - 4 tbsp. spoons;
• vinegar 9% - 2 tbsp. spoons;
• salt pepper.

Cooking

1. Preparing an appetizer from chicken stomachs is elementary. The prepared product is boiled for 1.5 hours, cut into strips.
2. Onions and carrots are sautéed in oil and mixed with sliced.
3. Add garlic, dressing ingredients, mix.
4. After 10 hours, heh from chicken stomachs will infuse and be ready.

Chicken gizzard goulash with gravy

Like all dishes made from chicken stomachs, goulash requires a long heat treatment. In total, the process of extinguishing the product will take at least one and a half hours. The composition of the gravy can be supplemented if desired with sour cream, other vegetables and spices. As a side dish, you can serve rice, potatoes, porridge or pasta.

Ingredients:

• chicken stomachs - 1 kg;
• onions and carrots - 1 pc.;
• water - 350 ml;
• flour - 1 tbsp. spoon;
• tomato sauce - 1 cup;
• laurel - 2 pcs.;
• vegetable oil - 2 tbsp. spoons;
• salt, pepper, spices.

Cooking

1. They begin to cook goulash from chicken stomachs after preliminary preparation of the original product.
2. Fry onions, carrots, add stomachs, brown.
3. Pour in water, add sauce with flour, season the mass to taste, cover with a lid and simmer over low heat.
4. After 1.5-2 hours, the gravy from chicken stomachs will be ready.

Pilaf from chicken stomachs in a slow cooker

From the following recipe you will learn from chicken stomachs. A slow cooker will simplify the process and make sure that the meat component is soft and the rice crumbly and fragrant. If desired, you can increase the amount of onions and carrots and add other relevant spices, aromatic herbs and spices.

Ingredients:

• chicken stomachs - 800 g;
• onions and carrots - 1 pc.;
• water - 3 glasses;
• rice - 1 cup;
• turmeric and zira - 2 pinches each;
• vegetable oil - 120 ml;
• salt pepper.

Cooking

1. The stomachs are cut, placed in a bowl, a glass of water is poured in and the “Extinguishing” is turned on for 1.5 hours.
2. Next, the moisture is evaporated on “Baking”, oil, chopped onions and carrots are added and fried for 20 minutes.
3. Pour in rice, spices, pour in 2 cups of boiling water, switch the device to the “Pilaf” mode.

Shish kebab from chicken stomachs on the grill

As a rule, dishes made from chicken stomachs are boiled or stewed for a long time and tediously to get rid of the rubbery, hard taste of the original product. However, in the case of barbecue, prepared from it, everything is completely different. Pre-marinating will help soften the taste, after which a long heat treatment is not required.

Ingredients:

• chicken stomachs - 1 kg;
• onions - 2-3 pcs.;
• Bulgarian sweet pepper - 2-3 pcs.;
• lemon - 1 pc.;
• salt pepper.

Cooking

1. The washed stomachs are dried, salted, peppered, put in a container.
2. Add chopped onion, pepper, lemon juice, mix, leave for 2-6 hours.
3. Stomachs are strung on a skewer, alternating with onions and peppers.
4. Roast chicken stomach skewers over smoldering coals for 15 minutes.

Stuffing for chicken pies

Minced chicken stomachs can be used not only for making cutlets. Based on it, you can make a tasty and appetizing filling for baking, which can be used in its pure form or supplemented with boiled rice, grated cheese, stewed cabbage, fried mushrooms or mashed potatoes.

Ingredients:

• chicken stomachs - 1 kg;
• onions and carrots - 2 pcs.;
• garlic - 2 cloves;
• vegetable oil - 3 tbsp. spoons;
• salt, pepper, herbs.

Cooking

1. The stomachs are boiled for 1.5 hours, twisted in a meat grinder.
2. Sauté the onions and carrots in butter until soft, add the twisted mass and fry everything together for 5 minutes.
3. Season the filling with salt, pepper, garlic, mix, heat for a minute, cool.

Chops from chicken stomachs

If you still have not decided what to cook from chicken stomachs for the second, use the following recipe and fry from them. Their preparation will take more time than usual, but the result will please you with a mild and harmonious taste. You can serve boiled potatoes or vegetables as a side dish.

Step-by-step recipes for chicken stomach cutlets with vegetables and gravy, in a slow cooker and on the stove, with eggs, bread, semolina

2017-12-28 Marina Vykhodtseva

Grade
prescription

12199

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

6 gr.

carbohydrates

6 gr.

135 kcal.

Option 1: Classic chicken gizzard cutlets

The taste of the ventricles is very different from chicken and even somewhat reminiscent of beef, and they also cook for a long time. That is why cutlets from them need to be made a little differently. Here is a classic recipe with stewing in plain water. There are a lot of cutlets from the ventricles, they are affordable and very tasty.

Ingredients:

• 1 kg of ventricles;
• 150 g of onion;
• 1 egg;
• 50 ml of oil;
• 200 g of water;
• 2 cloves of garlic;
• 100 g flour;
• salt.

Step by step recipe for chicken cutlets

The ventricles must be completely thawed. Then we wash, remove the yellow films and tendons. If you do not like the smell, you can soak for several hours in water with spices (laurel, pepper, lemon peels). We pass through a meat grinder.

We chop the onions, add to the minced meat from the stomachs. Immediately put the egg, salt. We squeeze out a couple of cloves of garlic, but you can cook cutlets without it. Stir the minced meat, pour a spoonful of flour into it, everything else will be used for breading.

We form cutlets of medium size. Dust with the remaining flour. We give the shape of meatballs, that is, flatten.

We heat the vegetable oil, put the cutlets from the ventricles in one layer, fry until a crust, it is not necessary to cover. Still, this technique will not bring them to full readiness.

Transfer the patties to a saucepan with a tight lid. Add a glass of water. Cover, simmer over low heat for at least half an hour. During this time, all the liquid will be absorbed. In order for the top cutlets to also reach readiness, it is advisable not to remove the lid and not to peek into the pan.

To stew cutlets, it is best to use a thick-walled pan in which the heat is evenly distributed. You can take a good saucepan or cast iron cauldron.

Option 2: A quick recipe for chicken gizzard cutlets in the oven

The active cooking time for such cutlets is about 15 minutes. If you have an electric meat grinder or combine at home, the process is simplified. For baking and stewing dishes in the oven, you will need a baking sheet with high sides about five centimeters and a piece of foil.

Ingredients:

• 1 kg of ventricles;
• onion head;
• 3 slices of bread;
• egg;
• salt and other spices;
• 2 tablespoons of oil;
• 2 spoons of crackers.

How to quickly cook cutlets from chicken ventricles

We wash, clean from films and all excess ventricles. We cut sinewy seals without meat. Peel and cut the onion. We scroll the stomachs through a meat grinder twice. It is enough to scroll the bulb once.

Soak the bread in cold water. As soon as it softens, wring out, transfer to minced meat. At the same stage, we break the egg, put spices and crackers. Mix everything thoroughly and form cutlets of any shape and size.

Pour a couple of tablespoons of oil into the bottom of a dry form, spread over the surface. Lay out cutlets. We put the form in the oven. It should already be heated to 220 degrees.

We bake cutlets for a quarter of an hour, they just need to grab and get stronger. Then we take it out and fill it with hot water so that the liquid almost covers them. You can use tomato juice instead of plain water.

Stretch a piece of food foil over the mold. We press the edges. We return the form to the oven, reduce the temperature to 160 degrees and you can forget about the dish for an hour. During this time, the cutlets will be baked, soaked in juice.

If there is a baking sheet with a lid (form) at home, then the foil is not needed. Cutlets from the ventricles just cover and bring to readiness under the lid.

Option 3: Multicooker Chicken Stomach Cutlets

To extinguish cutlets, a multicooker will be used, which does not require close attention and control. Cutlet mass is prepared with the addition of semolina. If suddenly the minced meat turns out to be watery, then you can pour more on a spoon. The cutlet mass will need to stand a little. We choose spices to your taste, garlic can be omitted if desired.

Ingredients:

• 800 g stomachs;
• 4 tablespoons of oil;
• 2 cloves of garlic;
• 4 tablespoons of semolina;
• large egg;
• 2 onions;
• 300 ml of water.

How to cook

Twist the stomachs through a meat grinder. Chop onion and garlic. Connect with the stomachs, add a large egg to them and add spices, stir, only after that we introduce semolina. At first glance, the minced meat may seem liquid, so it is, leave it for half an hour so that the cereal swells. Be sure to cover the bowl.

Stir the minced meat again and sculpt cutlets. They can be immediately fried or rolled in flour, as you like. We spread it in oil, fry until a crust alternately on each side, transfer to a slow cooker.

We throw a pinch of salt into the prescription water, dissolve and immediately close the cutlets. You can throw a few peppercorns for flavor or put a piece of bay leaf on top. Close the multicooker, set the extinguishing mode for an hour.

During the stewing, cutlets will absorb almost all the water, so you should not add a lot of salt or a large amount of spices to it. Laurel and peppercorns are also added sparingly so as not to get too strong an aroma.

Option 4: Chicken gizzard cutlets with vegetable gravy

These chicken gizzard patties are cooked with a rich vegetable gravy. They go well with all kinds of side dishes from pasta to any cereals and potatoes. Tomatoes are needed for gravy, you can use tomato sauce or pasta diluted with water in this recipe.

Ingredients:

• 1 kg of stomachs;
• 3 onions;
• 120 g of white bread (loaf);
• 2 carrots;
• egg;
• oil for frying;
• 350 g of tomatoes;
• 5 tablespoons of flour;
• herbs, spices;
• bell pepper.

Step by step recipe

We twist one onion head into minced meat along with the ventricles. Add to them soaked, but squeezed bread. We lay the egg, stir, form cutlets. Roll them in flour, it should take about three tablespoons. We spread it in heated oil, brown it first on one side, then fry the cutlets from the stomachs on the other side.

Cut the remaining onion heads, fry in oil. We chop the carrots, add. As soon as the vegetables are fried together, spread the flour to them, stir quickly.

Grind tomatoes with a blender or rub, pour over vegetables with flour, simmer for a couple of minutes. Add 700 ml of boiling water, mix. Simmer the sauce for a minute, after boiling, put the spices.

We spread cutlets in a saucepan in layers, pouring sauce with vegetables. Bulgarian pepper cut into small cubes. Sprinkle the dish. Close the pot, let it simmer. Cook cutlets from the stomachs for 40 minutes over low heat.

It is desirable to soak the bread in milk, but not necessary. You can do this in ordinary water or in broth, the difference is not very noticeable. It is better to pay attention to its freshness, or rather callousness. Too soft and recently cooked bun after soaking can become slippery, it is unsuitable for cutlets.

Option 5: Cutlets from chicken stomachs and hearts

Delicious cutlets are obtained not only from the ventricles, but also from chicken hearts. Better yet, combine them in one dish. Hearts also take a long time to prepare, no need to be afraid of overdoing them.

Ingredients

• 500 g stomachs;
• 300 g of hearts;
• egg;
• 3 spoons of semolina;
• 2 onion heads;
• 70 ml of oil;
• 3-4 tablespoons of flour;
• 1.5 st. broth;
• spices.

How to cook

Wash the ventricles, cut off everything superfluous from them. We remove the vessels from the hearts, press each one and squeeze out a blood clot. Or just cut lengthwise and rinse inside. We twist these ingredients twice through a meat grinder.

Finely chop the onions, add to the minced meat from the stomachs and hearts. Immediately put the egg, fall asleep semolina. Add spices to your liking. Mix well, leave the cutlet mass for fifteen minutes.

We sculpt cutlets of arbitrary shape and size, but identical to each other. Roll in flour. Put in warm vegetable oil. For frying, refined products are used. Brown on both sides.

Pour the cutlets with salted broth, cover. Bring to a boil, then lower the heat and simmer for about an hour. You can try in 30-40 minutes, perhaps they will be ready.

Cutlets from the ventricles can be cooked with different additives: carrots, mushrooms, cabbage, chicken or meat. If you do not form minced meat from ground offal, but simply fry it in a pan, you will get an excellent filling for pies.