Chicken navels in sour cream. Chicken offal in a slow cooker with sour cream

Skillful housewives rarely pay attention to chicken stomachs, but in vain! These by-products are tasty and not high-calorie meals. For example today's recipe chicken ventricles in sour cream stewed in a cauldron. And this dish will be incredibly budget. Please note that if you are preparing chicken ventricles in sour cream for the Dukan diet, then it is not advisable to use broth and sour cream. Sour cream will have to be replaced low-fat yogurt and do not stew in it for a long time, but simply warm it up at the end of cooking, as in.

Ingredients for chicken stomachs cooked in sour cream sauce:

• Chicken gizzards- 500 g;
• Salt - 1/3 tbsp. l. (without slide);
• Parsley greens (can be mixed with dill) - 8 branches;
• A mixture of peppers - 5 peas;
• Bay leaf - 3 pcs.;
• Allspice - 2 peas;
• Sour cream - 3 tbsp. l.;
• Onions - 2 heads (not large);
• Carrot - 1 pc. (medium size).
• Vegetable oil - 1 - 2 tbsp. l.;
• Meat broth or water - 70 ml.

How to cook chicken ventricles in stewed sour cream:

1. The store usually sells already processed by-products. There is no food residue on them, no yellow films, as on homemade meat. But if you managed to get so many stomachs from domestic chickens, then they need to be cleaned very carefully, and each one separately.
Cleaned, washed chicken stomachs pour boiling water and put to boil on fire. Determine the amount of boiling water yourself. Water should cover the meat and exceed its level by at least a centimeter.
Salt, two bay leaves and allspice We will need it for the cooking process. Send it all to the pan. Just make sure you leave a pinch of salt for the vegetables. If there is foam, be sure to remove it.
Note: You need to cook chicken stomachs from the 1st hour of time. And this time will depend on the origin and size of the by-product itself. After the meat has been cooked for an hour, try it. If still tough, cook longer.

2. In the meantime, your hands are free, which means that you can peel and chop the onion with carrots. There are no rules for the recipe for chicken stomachs in sour cream, only if you want the finished dish to look beautiful, then you need to cut the same. That is, if you chop the onion into cubes, then chop the carrots as well. Well, if you rub the carrots, then it is quite possible to cut the onion into not long, small strips. By the way, the same rule applies to .

3. Send the oil to the cauldron, heat it a little on the fire and add the vegetables. Simmer the vegetables until they are soft. At least five minutes, do not fry as for a beef liver filling.

4. In the meantime, chop the greens and boiled navels. In winter, you can use dried herbs, namely dill, basil, marjoram, parsley. At your choice.

5. Add the rest of the salt to the vegetables, Bay leaf, grind a mixture of peppers.
Slightly fry the stomachs with vegetables.

6. Add sour cream, herbs and water to the cauldron 5 minutes after the chicken stomachs.

We will simmer chicken ventricles in sour cream in a cauldron for another 15 minutes under the lid. Ready gravy offal can be served with any porridge, potatoes or as a separate independent dish.

Chicken gizzards- This available product from which you can prepare delicious dishes By 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 classic recipe, and also consider a few more equally tasty and simple meals 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

1. Chicken stomachs are thoroughly cleaned of film, dirt, and fat deposits are cut off. We leave 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.
2. We clean the carrots and three on a medium grater.
3. Dice the onion, chop the garlic small pieces(do not squeeze, namely cut).
4. Drain the water from the chicken stomachs and cut them into small pieces.
5. On vegetable oil fry the onion until golden color. Then add carrots and chopped garlic. Lightly fry.
6. Add chopped ventricles to the pan with vegetables and simmer for about five minutes.
7. 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.
8. Add to skillet butter, which will make the sauce more tender in taste. Simmer for about 5 more minutes.
9. 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 excellent and an inexpensive dish For 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 the ventricles is a long 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

1. We clean the chicken stomachs, rinse and boil for about an hour in water with the addition of lavrushka and allspice.
2. Peel the mushrooms and cut into small pieces.
3. We fry the mushrooms in a pan so that moisture is gone from them, after which we remove them in a separate plate.
4. Cut the onion into cubes, rub the carrots into coarse grater. Chop the garlic with a knife into small pieces.
5. We drain the water from the ventricles and cut them into small pieces.
6. Fry the onion in a frying pan, then add the carrots, garlic and fry a little more.
7. 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.
8. Simmer the ventricles over low heat for about 5 minutes.
9. 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 life of many housewives and made the cooking process 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

1. We heat the slow cooker in the frying mode and add a little vegetable oil.
2. We clean the stomachs from the film and dirt, rinse and put on the bottom of the multicooker bowl.
3. Cut the onion into cubes and add to the stomachs.
4. Three carrots on a coarse grater or cut into cubes and send to a slow cooker.
5. We transfer the slow cooker to the stewing mode, add sour cream, tomato paste, butter and a little boiled water.
6. 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.
7. 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 gizzards 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

1. We wash the chicken stomachs, remove fat and films. Boil in water with spices for about an hour.
2. Peel potatoes and cut into cubes. Put in pots.
3. Cut the onion into cubes, rub the carrots on a coarse grater.
4. Fry the onion in a pan until golden brown, add carrots and chopped garlic.
5. 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. On small fire simmer for about 10 minutes. If the sauce is too thick, pour a little boiled water.
6. 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.
7. 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

by the most in a simple way cooking chicken gizzards is frying 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:

1. Boil the chicken stomachs in salted water for about an hour.
2. Cut the boiled stomachs into small pieces and fry in vegetable oil in a pan.
3. Cut the onion into half rings and add to the stomachs. We fry together.
4. Add coarsely grated carrots. Fry, salt and pepper the dish.
5. Add a little water or broth, if desired, you can also add sour cream or tomato paste.
6. Cover the pan with a lid and simmer the dish for about 20 minutes.
7. 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 delicious an independent dish suitable for everyday and holiday table. The dish is fairly easy to prepare. This will require the most simple and inexpensive ingredients and some 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

1. Clean chicken stomachs from films, bile and fat, boil in salted water with bay leaves and sweet peas. Cut into small strips.
2. Peel potatoes and cut into slices.
3. Onion cut into half rings.
4. Lubricate the baking dish with vegetable oil, lay out a layer of potatoes, salt and spread with mayonnaise.
5. Place the chicken stomachs on top of the potatoes and coat with mayonnaise.
6. Put a layer of onions on the stomachs.
7. Lay out the potatoes again with the next layer and coat with mayonnaise. Salt, pepper to taste.
8. Cut the tomato into slices and spread on top of the potatoes.
9. Grate the cheese and cover the dish. Top with herbs or spices as desired.
10. 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. Ready-made casserole It turns out 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 spicy dishes. Korean stomachs are different piquant taste and an 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

1. Chicken stomachs are cleaned of fat and films. Boil in salted water for about an hour.
2. Remove the stomachs from the broth, let cool, then cut into small pieces.
3. Peel the onion and cut into thin half rings.
4. We rub the carrots on a coarse grater. It is advisable to use a nozzle for Korean carrots.
5. Lightly fry the onion in a frying pan so that it remains transparent and slightly crunchy.
6. 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 seasoning for Korean carrots.
7. 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.
8. Mix all ingredients thoroughly and taste. If desired, you can still salt or pepper, adjust the acidity with a pinch of sugar.
9. 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 become great alternative and your guests will love 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
• 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

1. We clean the chicken ventricles and cook until tender (about an hour) in salted water. Throw in a colander and leave to cool.
2. Cut the stomachs into strips and place in a bowl.
3. Peel the onion and cut into half rings. Add to stomachs.
4. Pour soy sauce into a bowl, salt, pepper and add sugar. Squeeze the garlic through a press.
5. We heat the vegetable oil in a frying pan and carefully pour it over the stomachs.
6. 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.
7. 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. sesame oil- 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 well sets off the taste of the ventricles, makes 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

1. 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).
2. When the ventricles become soft enough, drain the water and let them cool. After cooling, cut them into pieces.
3. Peel the onion and cut into cubes.
4. We clean the carrots and rub on a coarse grater.
5. Cut the garlic with a knife into small cubes.
6. Fry the onion in vegetable oil until golden brown, add carrots and garlic.
7. Add sliced ​​stomachs. Fry for a couple of minutes.
8. 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.
9. 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 tomato juice and makes the sauce even tastier.
10. Stew the stomachs for about five more minutes.

The finished dish is tasty and tender. Chicken stomachs in tomato sauce sweet and sour sauce is an excellent 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 pleasant taste stomachs, you can add to the water during cooking different spices and vegetables, for example, bay leaves, allspice, spices for meat, onions, carrots, parsley;
• good for chicken gizzards fat sour cream. 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, therefore, after cooking, they are usually stewed in various sauces, for example, sour cream or tomato with spices and spices.

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

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:

1. 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.
2. Each navel is cut horizontally in length into 2 pieces (cut with a knife only once). Left large pieces are more like meat.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

I also want to draw the attention of readers to the fact that my recommendation to cook stomachs over low heat is not at all accidental. That's the only way they can keep maximum amount beneficial trace elements in a dish. Indeed, there are a lot of useful things in the navels. But this will be another, rather extensive topic. In the meantime, thank you for visiting, we will meet again soon and discuss something new! I will be glad to new subscriptions!

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 certainly remain angry after you taste this delicate 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 grated carrots on a coarse grater, 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 over low heat for 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 little oil, 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!

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 most time-consuming moment in the preparation of 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 up in a frying pan a large number of sunflower oil and put onion. Fry the onion until translucent and golden brown 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 that it does not curdle during 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!

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