Chicken nuggets with onions. Stew in tomato-sour cream sauce

Hello dear readers! Most people have a rather negative attitude towards offal, which is why they prefer to avoid them. However, there are those who appreciate them very much. And not in vain. Because with proper cooking, any offal becomes very tasty. Chicken ventricles are a prime example of this. They are soft, pleasant to the taste, and very useful. Today we will talk about how to cook delicious chicken ventricles to please your family.

This product is low-calorie - 150 kcal per 100 g. Nevertheless, even a small portion can give a feeling of satiety for a long time. They consist of about 25% protein, and are also rich in the following elements:

• Cellulose;
• Ash;
• Trace elements (K, Zn, P, Fe, Cu);
• Acids (folic, ascorbic, pantothenic, riboflavin).

This composition makes the product extremely useful for the human body.

Housewives often neglect chicken offal, such as chicken ventricles. They are also affectionately called "navels". If they are properly prepared and cooked, you get a real delicacy. With them you can make soup, and a second course, and even minced meat. By the way, they are considered a dietary product, as they are low in calories and contain little fat and a lot of protein. In addition, they are very useful, as they contain a lot of folic acid, iron, vitamins A and B, sodium, zinc, potassium, phosphorus and other trace elements.

Recipes

How to cook baked chicken ventricles

Chicken gizzards are delicious with tomato sauce or sour cream sauce, but the easiest and fastest way to cook them is baking. You can bake them in the oven or air grill in a baking sleeve or use a slow cooker, or you can cook them in a pan.

We begin to cook chicken ventricles in a slow cooker. You will need:

• 900 g chicken ventricles,
• salt,
• pepper and your favorite spices.

As a rule, already cleaned chicken ventricles are sold in supermarkets, but they still need to be checked before cooking. There may be areas with a yellow film that must be removed, otherwise the dish may be bitter, which you are unlikely to like. It is also advisable to cut the flakes of fat.

Rinse the ventricles thoroughly under running water to remove any debris and sand.

After that, cut them into small pieces.

Chop the onion.

Put the prepared ventricles and onions into the multicooker bowl.

Add salt and spices.

You can add a bay leaf and a couple of allspice peas for flavor, as well as a few crushed garlic cloves.

Fill halfway with water.

Select the "Baking" mode and set the time to 1.5 hours.

Baked chicken ventricles are best served with boiled rice, pasta or mashed potatoes, as well as a light vegetable salad.

There are a lot of ways to prepare this by-product. They can be fried, stewed, boiled, used as an additional ingredient in salads or soups. Consider the most interesting options.

Stewed in sour cream

The most popular is the stewed version with the addition of sour cream. Such ventricles can be served with a side dish or as a separate dish, which can be an unusual decoration for your table.

Add. Ingredients:

• carrot;
• sour cream;
• parsley;
• Bay leaf;
• salt.

Your actions:

1. Rinse the ventricles (1 kg). Boil them in salted water.
2. Cut into medium sized pieces.
3. Washed large carrots grate.
4. Cut the peeled medium onion into small pieces.
5. Fry the onions and carrots together in a heated, oiled pan.
6. Put the ventricles to them, mixing well. Fry for about 5 minutes.
7. Mix it all with sour cream (100 g), throw in bay leaves (1-2) and parsley.
8. Simmer for approximately 5 minutes.

spicy

Offal according to this recipe will be a very tasty fried dish. And the combination of soy sauce with garlic will give it a special piquancy.

Add. Ingredients:

• soy sauce;
• bouillon cube;
• garlic;
• salt.

Your actions:

1. Rinse and boil the ventricles (1 kg) in salt water.
2. Cut into small pieces.
3. Peel the onion (2 pcs.), Fry in a pan. Add stomachs to it.
4. Dissolve the bouillon cube in the water, then pour the prepared stock into the pan.
5. Simmer the dish for 20 minutes.
6. Add soy sauce (40 ml), as well as garlic (5 teeth), crushed in advance with a press.
7. Simmer 25 min.

What to cook from chicken ventricles a simple recipe

One of the simplest recipes involves using a minimum of ingredients that are needed to get a delicious dish.

Add. Ingredients:

• carrot;
• salt.

Your actions:

1. Boil the washed ventricles (0.5 kg) in salt water. Cut into 3-4 pieces each.
2. Cut large carrots and onions (2 pcs.). Fry in a pan with oil.
3. Remove the vegetables from the pan, and put the ventricles in their place.
4. Fry them for 20 minutes.
5. After spreading the dish on plates, sprinkle the fried vegetables on top.

Soup

Using this offal, you can cook a very tasty and nutritious soup. It's not at all difficult to do this.

Add. Ingredients:

• potato;
• olive oil;
• carrot;
• millet;
• soup seasoning;
• bay leaves;
• greenery;
• salt.

Your actions:

• boil the ventricles (0.7 kg) in a saucepan.
• chop the onion (2 pcs.), Carrot. Fry them with olive oil.
• peel and cut potatoes (5 pcs.), rinse millet (100 g). Throw them into an empty pan, fill with water, salt. cook for 30 minutes.
• add boiled ventricles, fried vegetables, as well as soup seasoning, herbs, bay leaves (3 pcs.). Boil 10 minutes.
• Turn off the fire. Let the soup brew for 15 minutes.

Rustic

Another stew option. It is a little more complex, but no less tasty. How to cook chicken stomachs in a rustic way?

Add. Ingredients:

• sour cream;
• Sweet pepper;
• carrot;
• tomato;
• soy sauce;
• vegetable seasoning;
• dill;
• oil;
• salt.

Your actions:

• boil the ventricles (0.5 kg) with salt. Cut into several pieces.
• clean and chop the vegetables one by one. (carrot, onion, pepper, tomato).
• fry the onion first. Then add carrots to it, fry for a few more minutes. Add tomato, pepper, leaving the vegetables in the pan for another 5 minutes.
• add ventricles, clean water (0.5 tbsp), soy sauce (2 tbsp), sour cream (2 tbsp), seasoning and a little salt (if necessary) to the vegetables. Mix all this, simmer with a closed lid until cooked.
• it is recommended to put dill on each individual serving.

How to cook chicken stomachs in Korean

This option is common among restaurants. Cooking is one of the easiest and fastest.

Add. Ingredients:

• soy sauce;
• carrot;
• Korean seasoning;
• sesame;
• salt.

Your actions:

• boil and cut into 2 parts of the ventricles (0.5 kg).
• chop carrots, onions (1/2), marinate in Korean seasoning.
• fry for a couple of minutes in a pan, adding boiled ventricles.
• add soy sauce (4 tablespoons), sprinkle with sesame seeds.
• simmer 10 min.

Chicken ventricles in a slow cooker

A slow cooker for many has become an integral part of life and the best assistant in culinary matters. It will also help in the preparation of our dishes. This option is great for buckwheat or wheat porridge.

Add. Ingredients:

• Champignon;
• sour cream;
• garlic;
• dill (dry);
• oil;
• salt.

Your actions:

1. Add vegetable oil to the multicooker. Chicken ventricles (0.5 kg), cut and throw into the oil. Turn on the baking mode for 10 minutes.
2. Cut the onion (2 pcs.), Add to the main dish. Turn on the same mode for another 5 minutes.
3. Mushrooms (0.4 kg) cut into cubes, throw in a slow cooker. Turn on the same mode, close the lid only after the juice appears.
4. Cook 40 minutes.
5. Mix sour cream (250 g) with crushed garlic (2 teeth). Add the sauce to the main course.
6. Turn on the extinguishing mode for 40 minutes.
7. After cooking, sprinkle with dry dill (1 tsp), mix. Let the dish stand for 15 minutes.

Summarizing

Chicken ventricles are a very good offal that is great for cooking many delicious dishes. We cook many of them regularly. So why not diversify them by adding a new component?

Begin. The most important thing is to be patient, as cooking will take 1.5-2 hours.

Thoroughly clean the chicken stomachs from the yellow film, cut off the fat and rinse under running water. We cut the washed stomachs into 3-4 parts.

Fill with water and keep in water for 20 minutes.

After 3-5 minutes, turn off the fire, transfer the chicken ventricles to a colander, rinse well under running water.

Wash the pan and put the stomachs into it again. We also put a bay leaf and 4-5 black peppercorns there, fill it with water (the water should be 2-3 cm above the ventricles) and cook from the moment of boiling for 40-50 minutes over low heat. For now, you can forget about them.

In the meantime, cut the onion into thin half rings, and then into 4 more parts.

Saute the onion in vegetable oil until transparent.

Grate the carrots on a medium grater.

Add it to the onion and pass it a little.

After 40-50 minutes, as the stomachs are boiled, add the sautéed vegetables to the pan with the ventricles. We mix.

Also add tomato paste to the pot. Stir and simmer chicken stomachs with vegetables over low heat for another 30 minutes.

While the chicken ventricles continue to stew, we will prepare the sauce. Finely chop the garlic clove and herbs.

Take a bowl and pour 1 tablespoon of flour into it.

Dilute flour with 5-7 tablespoons of broth from a pan with chicken ventricles.

Add 2 tablespoons of sour cream and mix well.

Now add garlic to this mixture.

Add salt, ground black pepper and any seasoning that you like (I have suneli hops).

We mix everything thoroughly.

After 30 minutes, as the chicken ventricles are stewed with vegetables, we gradually introduce the sauce into the pan.

Add greens to the pot.

Stir and turn off after boiling.

So the chicken stomachs with sauce are ready. To be honest, they are faster to cook than to describe the cooking process. But I assure you, this is a very tender and tasty dish.

Tender chicken ventricles can be served as a separate dish, and with horns or mashed potatoes.

Bon appetit everyone!

July 26, 2017

Chicken stomachs, or as they are also called navels, are a very dietary food product. It consists of solid muscles which is a solid protein. And if you cook a dish from chicken stomachs correctly, then it can turn out to be very tasty and appetizing.

Today they can be purchased in any quantity. They are usually sold frozen or chilled. If you want to immediately prepare a dish, take the navels chilled, and if you are going to stock them up for use, then of course only frozen ones.

To be honest, it’s hard to say right off the bat how many delicious dishes can be prepared from this product. I had to spend several hours putting together this collection for you. I will say that some dishes were tasted by me and approved by my family. Cooking ventricles is not difficult in almost the same way as meat. But I really liked the taste. The dishes turned out to be not ordinary, the meat is tender, so if you want to cook something original, then you have come to the right place.

The product is not expensive. It's easy to prepare. It can be presented for the second, but then it is better to serve with a side dish of rice, pasta, or any other cereal.

Ingredients:

• 1 pack of chicken stomachs (1-1.3 kg)
• 1 head of onion.
• 1 carrot.
• 2 tablespoons of sour cream.
• Greens to taste (basil).
• Salt, pepper to taste.
• 1-2 leaves of lavrushka.

Cooking process:

Chicken stomachs before cooking should be well washed and sorted out. Since I often came across uncleaned ventricles. And the taste of the whole dish may suffer due to an uncleaned stomach.

1. Cleaned stomachs need to be stewed a little. We put them in a frying pan, fill them halfway with water and simmer until the water boils away.

2. Peel the onion and cut into rings on the floor. When more than half of the water boils away, it will be possible to lay onions.

3. Peel and grate the carrots on a coarse grater. We lay it in the pan 2-3 minutes after the onion.

4. Fry everything until the onion is transparent. Add a little salt and pepper, mix and cook until the onions and carrots are ready.

5. When onions and carrots acquire an appetizing color, you need to pour sour cream into the pan, but it must first be diluted in a glass of water.

6. Although all recipes say that one tablespoon of sour cream should be put in a glass of water, I put two tablespoons. And I assure you the dish only benefits from this.

7. And so we take sour cream, dilute it in a glass of water and pour it into a pan with ventricles. Also at this stage all seasonings are added. I recommend you such a seasoning as dried basil, it goes very well with meat dishes.

8. Cover the pan with a lid and simmer the dish over low heat for 15 minutes.

9. After 15 minutes, the dish is ready. It can be served at the table of bon appetit.

Korean chicken stomachs

You can make an excellent snack from chicken ventricles. Having cooked them in Korean, you can surprise your guests with this dish, as it is very rare to find this appetizer on the tables. But this does not mean that it is not tasty, just few people know how to cook this dish correctly, but you are very lucky and now you can cook Korean chicken ventricles.

Ingredients:

• Carrots 2 pcs. (large carrot)
• Onion head 1 pc.
• Garlic 2-3 cloves.
• Seasoning for Korean carrots.
• 1 tablespoon soy sauce.
• 1 tablespoon table vinegar
• A teaspoon of red pepper.
• A teaspoon of sugar.
• Vegetable oil.

Cooking process:

1. Clean the stomachs, rinse, cut into strips. Place in a saucepan and add about 2 cups of water. And simmer over low heat until done. I determine readiness in this way, when all the water boils away, I cut the sample of the ventricle, if it has become soft, then it is completely ready.

2. After cooking, you can fry the ventricles a little to give them an appetizing color.

3. Peel the onion, cut into rings on the floor. Fry it in vegetable oil. When the onion acquires an appetizing color, pour out the seasonings and mix the red pepper and turn off the heat under the pan. Let the oil cool down for 5-10 minutes.

4. Peel carrots, grate for Korean carrots. Put in a bowl with salt, add the fried ventricles, soy sauce, vinegar, seasonings, and fried onions. Mix everything well and leave for 20 minutes to marinate the products. In 20 minutes you will have a great snack on your table. Korean chicken stomachs. Bon appetit.

Chicken gizzards with potatoes

I offer you another recipe for how you can cook chicken ventricles tasty and without problems. In this recipe, we will cook them together with potatoes.

Ingredients:

• Chicken ventricles 500-700 grams.
• 7-9 potatoes.
• 1 carrot.
• 1 head of onion.
• 1 bunch of greens.
• Vegetable oil.
• Salt, pepper, seasonings to taste.

Cooking process:

1.Peel the ventricles cut into random order.

2. Peel potatoes, cut into cubes of 2-3 cm.

3. Peel the onion, cut into rings on the floor.

4. Grate carrots.

5. Finely chop greens.

6. Pour vegetable oil into a cauldron, heat, fry the onion until transparent and add the carrots.

7. Fry carrots for literally 2-3 minutes and you can add chicken ventricles. Mix everything and you can salt a little.

8. Fry the chicken ventricles for 5-10 minutes and you can add potatoes.

9. After we add potatoes to the cauldron, pour a little water (about 1-2 cups) once again check for salt and add salt if necessary.

Also now you can add all the necessary seasonings. Stir, reduce the heat under the cauldron and simmer the dish until the potatoes are ready.

10. When the potatoes are completely ready, greens are added to the dish. Everything is mixed well and the heat is turned off.

11. Let's give the dish 5 minutes to rest and can be served.

Serve very well with chicken ventricles with potatoes.

Bon appetit.

Chicken stomach soup

Yes, but didn’t forget about the soup with chicken ventricles? Soup is cooked very often and can be cooked with giblets. And chicken ventricles are them. The soup is very rich and healthy. So here's a recipe for making chicken giblet soup.

Ingredients:

• Chicken ventricles 300-400 grams.
• 3-5 potatoes.
• 1 carrot.
• 1 head of onion.
• A little green onion.
• Vegetable oil.
• 100 grams of rice.
• Salt pepper to taste.
• 2 leaves of lavrushka.

Cooking process:

Often, along with the ventricles, you can buy liver and chicken hearts, this is all and giblets from which you can make an excellent soup.

1. And so the giblets must first be sorted out, washed and sent to a pot of water.

2. We put the pan on the stove and cook the giblets until cooked.

3. We clean the potatoes and cut them into arbitrary pieces. The potatoes cut into strips look very nice in the soup.

4. Peel onions and carrots, chop and fry in vegetable oil.

5. The giblets are ready, it's time to throw potatoes into the pan and salt our future soup a little.

6. Cook potatoes until half cooked and throw in rice.

7. Now it remains to wait until everything is cooked and add the fried onions and carrots.

8.Try for salt and add salt if necessary.

9. Turn off the heat, let the soup brew a little and serve.

Bon appetit.

RECIPE FIRST:

CHICKEN VENTRICLES QUICKLY

You will need: 500g chicken stomachs, 2 onions, 3 tbsp. vegetable oil, ½ tsp soda (optional), spices to taste, salt. Rinse and dry the navels. Finely chop the onion, put it in a cauldron with heated oil, fry until browned. Add the stomachs to the onion, fry until the juice is released, add soda (soda is added when cooking sinewy, dry meat, stomachs, offal to speed up the cooking process, the meat turns out to be tender, juicy) - the sauce will foam when the foam comes off, add spices, salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and pouring boiling water so that it constantly covers the ventricles. Cook the dish until the ventricles are soft. For many, chicken stomachs taste like mushrooms, if you combine them with mushrooms, then this feature of perception, if any, will increase even more, and it will turn out even tastier.

RECIPE TWO:

STEW WITH MUSHROOMS AND POTATOES CHICKEN VENTRICLES

You will need: 650 g of chicken stomachs, 400 g of potatoes, 300 g of any fresh mushrooms, 50 g of sour cream, 1 egg, bay leaf, salt, pepper. Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 parts, pour water, put the laurel and boil for 2 hours until soft. Add mushrooms to the prepared stomachs, salt, bring to a boil, reduce the heat and boil for 15 minutes, put the potatoes and cook until tender. Mix sour cream with an egg, pour the mixture into a saucepan, mix, remove it from the stove.

RECIPE THREE:

CHICKEN VENTRICLES STEWED IN SOUR CREAM

You will need: 1 kg of chicken stomachs, 50 g of butter, 2 carrots and onions, 4 tbsp. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt. Boil the stomachs until soft, let cool and chop. Grate the carrots, chop the onion, fry the vegetables in oil until half cooked. Add stomachs to vegetables, stew for 5 minutes, pour in sour cream, put mayonnaise, pepper and salt, season with butter, then simmer for another 5 minutes, add chopped herbs, mix, remove from the stove.

RECIPE FOUR:

CHICKEN VENTRICKS IN ORIGINAL SOUR CREAM SAUCE

You will need: 500 g of chicken stomachs, 150 g of sour cream, 2 pickled cucumbers, 1 onion, carrots and a clove of garlic, 0.5 cm of fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt. Boil the stomachs in salted water for 40 minutes, let cool, finely chop. Peel and cut the carrots and onions into small cubes. Heat vegetable oil in a frying pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring occasionally. Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer over medium heat for another 10 minutes.

RECIPE FIVE:

PILAF WITH CHICKEN VENTRICLES

You will need: 300 g of chicken stomachs, 2 cloves of garlic, 1.5 cups of long-grain rice, 1 tomato, bell pepper, small eggplant and onion, black pepper, oil, salt. Boil the stomachs with plenty of water, salt the broth to taste, remove them from the broth and chop. Grind the garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, sweet pepper, fry for 3 minutes, put not coarsely chopped tomato, ventricles, pepper and salt, pour in the broth left from the stomachs, add washed rice, cover with a lid and cook the dish for 3 minutes over high heat, then 7 minutes over medium, then at a minimum until the rice is ready. If necessary, add broth.

RECIPE SIX:

BUBBLE IN BEER

We clean a kilogram of chicken ventricles, wash, cut in half. Pour odorless vegetable oil into a frying pan, ventricles there, fry. 10-15 minutes pass, we take 0.5 bottle of light beer, a glass for ourselves, the rest - into the ventricles))) We simmer for 30-40 minutes on a slow flame. Add a lot of onions, cut into half rings, leftover beer, 60 grams of butter, 2 tablespoons of fat 67% mayonnaise, ground black pepper, a little saffron or curry, your favorite spices, and forget for another half an hour. When you want to eat a frying pan, turn off the gas, sit near the stove for about 15 minutes. We love pasta and buckwheat, but any side dish can be - boiled potatoes, mashed potatoes, mashed peas ...

OPTION 2

First I fried the onion (I love the taste of fried onions), and then I added the stomachs. And instead of mayonnaise, I put a little flour for the thickness of the sauce. It turned out great! Beer in the finished dish is not felt, but the sauce gives a special, original taste. Girls, try it, it's delicious! And men generally go crazy!

RECIPE SEVEN:

STEWED CHICKEN STOMACH WITH VEGETABLES

Thoroughly clean and rinse one kilogram of chicken ventricles in running water. In a deep frying pan, heat one tablespoon of vegetable oil, add the ventricles, add a little salt and quickly fry over high heat until golden brown. Then add one glass of chicken broth or water and simmer the ventricles under the lid over medium heat for half an hour. In the meantime, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked for 5 minutes after boiling. After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the zucchini and sweet pepper, mix thoroughly again, and simmer, stirring, for another 15 minutes.

Then add boiled broccoli and one chopped garlic clove, mix gently and simmer everything together over low heat under the lid for another 5-7 minutes until tender. Remove from heat and let steep for 10 minutes. Before serving, sprinkle with finely chopped spicy herbs to your taste.

Chicken giblets have been eaten by humans for a long time. The heart, liver, stomachs of this poultry are healthy, tasty and fairly cheap food, although not everyone loves them because of the specific flavor that occurs during the cooking process. Chicken stomachs (dishes from them) were also highly valued in medicine as medicinal components. In the Chinese tradition, for example, they were used as a means to increase potency (dried and grated), as a drug for the treatment of the stomach and pancreas.

"navels"

It is also popularly called chicken ventricles. They are different layers of muscles. So dishes from chicken stomachs need to be thoroughly boiled, stewed, baked. So, young offal is cooked for up to forty minutes, and older ones for over an hour. And yet sometimes they turn out to be harsh in taste.

perishable product

Chicken ventricles are not subject to long-term storage (maximum - two to three days). Therefore, when buying, it is advised to pay attention to the date of packaging and final sale. At this time, "navels" can be bought in almost all supermarkets and specialized butchers. They are sold, as a rule, already cleaned, but it will not be superfluous to inspect them again for the presence of film, bile, fat and sand before cooking. All this, if left, will spoil the taste of the chicken gizzard dish.

Calorie content, benefits and harms

This product is traditionally considered a low-calorie source of animal protein. Therefore, its use in various diets is allowed. By the way, "navels" are also used in the preparation of some cheeses (chicken pepsin is produced from processed stomachs, which is used instead of rennet). The composition of this product useful for the human body includes: potassium, phosphorus, zinc, iron, folic acid, various vitamins. It contains little carbohydrates and fats. Dishes from chicken stomachs (especially stewed ones) are used to strengthen hair, nails, and also to acquire a healthy complexion.

Due to the rather high cholesterol content, dishes from chicken stomachs are not recommended for people suffering from heart and blood diseases, as well as gout and diabetes, high cholesterol in the blood.

Cooking methods

These versatile offal can be fried, boiled, stewed, baked, combined with many ingredients: vegetables, pasta, mushrooms, other offal and even fruits. The "navels" can be served whole, can be cut into pieces or in half. The most popular method is quenching. With it, the stomachs are especially soft and juicy. The most commonly used dishes from chicken stomachs are broths in combination with these offal. Stews, salads, goulash are also prepared. So let's finally get to the recipes.

Noodles soup

The easiest chicken stomach recipe is diet pasta soup. We will need for a three-liter pot of the first course: two homemade chicken giblets (sold on the market and include the liver, heart, stomach, etc.), separately - two hundred grams of chicken navels, two hundred grams of pasta, one carrot, one onion, a couple medium potatoes, salt and spices - to taste.

Let's cook the broth first. We wash the offal and stomachs in running water, inspect and remove everything unnecessary. Fill with water, throw the peeled onion and cook, removing the foam, an hour and a half. Then we catch the offal and onion with a slotted spoon, and in the broth we cook chopped carrots, potatoes and noodles until tender. Before the very end of cooking this dish with chicken stomachs, add finely chopped offal to the soup. Salt and pepper to taste. A simple diet soup is ready! Serve hot, sprinkled with fresh chopped herbs. Some fill it with sour cream or mayonnaise - as you like.

Stomachs in sour cream sauce

A simple and economical recipe, accessible even to a novice cook.

Ingredients: a pound of chicken "navels", 200 grams of low-fat sour cream, vegetable oil (preferably olive) for frying, a glass of broth, salt, spices.

We carefully prepare the chicken stomachs for stewing (avoiding bile and films from entering the dish), cut each into four parts. Pour the oil into a good deep frying pan and bring it almost to a boil. Throw the chopped pieces into the oil and quickly fry over high heat until a crust appears. Then reduce the heat, cover with a lid and continue to simmer for another half an hour at least. After that, we introduce sour cream and simmer for another ten minutes, stirring with a wooden spatula. Before the final preparation, salt and pepper to taste. Stewed "navels" are quite soft and tasty. They go well with a side dish of potatoes or rice, with salads of fresh cucumbers and tomatoes and herbs.

With potatoes and mushrooms

And here is another full-fledged second dish - hearty and easy to prepare. We will need: chicken stomachs - half a kilogram, mushrooms (chanterelles in the original recipe, but can be replaced with more affordable ones) - 300 grams, a couple of onions, carrots, potatoes - half a kilogram, sour cream - 200 grams, salt, a set of spices for meat.

Cut the prepared "navels" into pieces and cook for an hour in a saucepan to become soft. At this time, we are preparing mushrooms: clean, wash, cut. Saute mushrooms with onions. Peel potatoes and carrots and cut into cubes. Then we combine all the ingredients in a saucepan. Simmer for about twenty more minutes. Five minutes before the end of cooking, we introduce sour cream and spices. This dish can also be made in the oven. Then, at the final stage, the mixture is laid out in clay pots and sprinkled with grated cheese on top. Bake over medium heat in the oven until a light brownish crust forms (15-30 minutes). The dish is ready to eat.

Recipes for dishes with chicken stomachs are varied. In such a short article, we have considered only a few of them. Be sure to try cooking!