Boil chicken stomachs. Chicken stomachs - tasty and satisfying: how to cook soft stomachs, simple recipes

Before cooking chicken navels needs to be handled correctly. 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 cold water and let it brew for an hour and a half - this will make them tender, and also reduce the 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 add 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 creamy garlic sauce, and also decorate with greenery.

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 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 tomato paste(if available, can be replaced 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.

In this article, we will talk about how to cook stomachs. Most people prefer chicken, but we will touch on not only them, because there will definitely be people who prefer a different type of meat.

How to choose stomachs?

Well, let's start, perhaps. And yet, with chicken stomachs, which, by the way, many call navels. What determines the cooking time of stomachs? Good cook will say that a lot depends on how old the chicken was. That is, the first factor is the age of the chicken. Experienced chef quality meat will determine by eye, but what about the average man in the street? How to determine a good product does he buy or not?

If the product is packaged, then everything is simple - just look at the date of manufacture. If you buy from the market, then you have the right to request a veterinary certificate. In major markets, no product Catering does not do without veterinary certificates.
Do not buy in unverified places, because chicken ventricles are a perishable product, their shelf life is not more than two days. Be careful when choosing!

How much to cook chicken stomachs?

And now, finally, you have found a good and quality product. They brought it home, and the question arose, how to cook them. First of all, like any product, the ventricles must be washed and preferably with cold water. The next step, as with any meat, is to cut off the veins, fat and films. The product is ready for laying out in a pan. We put on fire. When cooking, foam often appears. We can remove it in a way available to us. It is more convenient, first of all, with a slotted spoon.

Cooking is recommended on a quiet fire. The cooking time will be one and a half hours. If you cook in a pressure cooker, then the time is reduced. After boiling only 30 minutes. Here I would like to note that chicken stomachs are cooked much faster. Only half an hour on a quiet fire under the lid, and 15 minutes in a pressure cooker.

And yet, let's talk about chicken ventricles. The chicken itself is dietary product, and stomachs by-product. Tender meat has many useful substances, such as phosphorus, zinc, iron, and most interestingly, vitamins E and B.

By the way, if you are lucky enough to get chicken ventricles, then it will take much less time to cook them. Literally 30 minutes on low heat and only 15 minutes in a pressure cooker.

Chicken acorns go great with almost any kind of side dish. Good luck with your experiments!

How much to cook other types of stomachs?

And we, perhaps, will tell you a little more about cooking beef, pork and turkey stomachs.
A beef stomach, which has another name - a scar, may not give pleasure to any hostess when cooking, since the process, unlike chicken stomachs, is very laborious. At the same time, during cooking, it releases a rather specific bad smell and the cooking time is already about three and a half hours. Not every hostess will like it.

What can be said about pig stomachs?

In general, it is not eaten directly. It is more suitable for making brawn. What is this? - the uninitiated will ask in culinary business Human. For the most part, it's compressed. sausage product, and is prepared just from pork meat, bacon, tongues, liver and, accordingly, stomachs. As part of the brawn, cooking drags on for almost 2 hours.

Well, let's talk a little about the turkey.

The preparation process for cooking is identical to the process described above. Let's move on to cooking time. Turkey stomachs are cooked for 30-40 minutes, that is, even a little less than chicken. If after cooking you want, for example, to stew the stomachs with vegetables, then be prepared to spend another 20-25 minutes until it is fully cooked.
What, taste qualities people are different, so we wish you good luck culinary experiments!!!

Back
Forward

Partner news

News

Why is he stealing? Understand and respond appropriately

Classmates stole a tray of pies from the cafeteria and had a feast. The boy hid in a briefcase new toy friend. A sixth grader constantly steals money from her grandmother's purse for fashion jewelry.

It's like they changed it. Child misbehaving in public

It happens that parents are completely confident in the correct upbringing of a child - he adequately responds to others, stops asking his mother for what she cannot give him now, and behaves calmly in public places. Mom is happy and even feels some pride in her teaching abilities.

Love for order in a child? Turning a dream into reality

Who does not dream of having a child with early age He loved cleanliness and knew how to easily put things in order in the house. For this, parents put a lot of effort, spend a lot of time and nerves, but rarely come out as complete winners in the fight against disorder.

Carefully! First grader doing homework. Or how to maintain an interest in learning.

Autumn is already in full swing, the schoolchildren are deeply involved in their studies, entered the rhythm. But the first-graders were despondent. Bright summer impressions were forgotten, the fuss around the fees for the 1st grade subsided, congratulations on the Day of Knowledge subsided. Yesterday's preschoolers did not even suspect that they would have to do their homework every day, that cartoons and games would be so limited, and that mom could be so strict.

Problems of teenagers: how to behave to parents

Adolescence is one of the most difficult periods for parents. But behind the cries, quarrels and anger lies a banal misunderstanding. No wonder they say that the problem of "fathers and children" is still relevant. After all, every teenager goes through a difficult path before accepting and realizing mistakes, becoming an adult, having their own children and trying to protect them from failures. History repeats itself with each new generation.

Many housewives do not dare to cook offal, because they believe that something appetizing, fragrant and satisfying cannot come out of them. But do not rush to the wrong conclusions, because these products allow you to make a lot of fragrant, interesting dishes. So how do you cook chicken stomachs? Navels can be used in soups, broths, salads, goulash, sauces, gravies, independent dishes. Let's figure out together how to make appetizing, soft, delicious ventricles to make you and your loved ones happy.

Step-by-step recipes for chicken stomachs with photos

How delicious to cook chicken stomachs? This offal needs to be processed before being used in dishes. To do this, wash them under running water, dry with paper towels, cut off all visible fat, films, remove sand from the cavity. Only after such a procedure can you start cooking offal. If you want to cook chicken stomachs so that they are soft, they are first boiled. So, let's take a look at the most delicious recipes step by step.

How to cook chicken gizzards in Korean

Korean chicken stomachs are a salad that has an interesting, moderately piquant taste. The preparation of the dish is simple, it does not take much time and effort. You can serve it as an appetizer festive table. Will be required the following ingredients, to cook it:

2 tbsp vegetable oil;
250 g pickled onions;
500 g of chicken stomachs;
100 g carrots;
salt, vinegar, garlic, Korean carrot seasoning.

Step by step preparation:

We process chicken stomachs, removing films, fat, cleaning the cavity. How to cook chicken stomachs? We place in salted water, bring after boiling over moderate heat until tender. Let cool and cut them sharp knife straw-shaped.
Pour into a bowl, add pickled onions, mix.

We peel the carrots, wash them, chop them on a cabbage shredder to make thin petals.
Add carrots to chicken stomachs, crushed garlic to taste.

Add oil and seasonings to the salad.
Stir, marinate the stomachs overnight in the refrigerator.

Recipe with sour cream and mushrooms

The following recipe for preparing such a delicious and fragrant dish as chicken stomachs stewed in sour cream with mushrooms. Instead of sour cream, you can add cream. These dairy products are used to give the dish soft taste, tenderness. Stewed stomachs can become a full meal if you add to them suitable garnish e.g. potatoes, boiled rice. Required products to prepare the dish:

5 tbsp sour cream;
600 g of chicken stomachs;
1 onion;
butter for frying;
300 g boiled forest mushrooms;
salt and black ground pepper.

Step by step preparation:

We wash the stomachs, clean them from sand, fat, film. Each by-product is cut into 4 parts. Transfer to a skillet and add enough water to completely cover them. We put it on the stove, turn on a strong fire, wait for it to boil. Remove the foam, cook over moderate heat without a lid until the liquid evaporates. This takes about 50 minutes. Salt and pepper.
In the meantime, melt the butter in a frying pan, fry the mushrooms with finely chopped onion until soft. add salt, pepper.

Add mushrooms and sour cream, mix thoroughly. We warm up for five minutes, not allowing the mass to boil.

Stewed with onions and carrots in a slow cooker

One way to cook chicken stomachs is to stew in a slow cooker. This kitchen appliance greatly facilitates the process, and also helps to obtain a delicate, soft offal. The presented dish is low-calorie, suitable for diet food. You can serve porridge, pasta or potatoes as a side dish. You will need the following products to cook according to the recipe for chicken stomachs in a slow cooker:

150 g carrots;
1 kg of chicken stomachs;
350 g of onion;
50 ml of tomato sauce;
2 cloves of garlic;
salt, black ground pepper.

Cooking:

Fill the stomachs with water for half an hour, clean, remove films, fat.
Cut the peeled onion into thin quarter rings. Remove the peel from the carrots, grind on a grater. We mix stomachs, onions, carrots inside the multicooker bowl.

Add salt, pepper, crushed garlic, tomato paste, mix.
Let it marinate on the bottom shelf of the refrigerator overnight.
We turn on the multicooker in the baking mode for 20 minutes, then switch to two hours of stewing.

Diet salad of chicken stomachs

The stomachs make it possible to cook dishes suitable for dietary nutrition due to their low calorie content. In this recipe, offal is added Chinese cabbage. Such a dish saturates and at the same time does not give a feeling of heaviness in the stomach. For dressing, it is better to choose fat-free sour cream instead of mayonnaise. Products to cook offal:

400 g of Chinese cabbage;
1 cucumber;
100 ml sour cream;
4 cloves of garlic;
2 tbsp vegetable oil;
400 g stomachs;
200 g of green beans;
salt, black ground pepper.

Step by step cooking:

We wash the navels, clean, boil in water until fully prepared about 1.5 hours.
Cool the finished stomachs, cut with a sharp knife thin slices.
Add oil to the pan, fry for five minutes. Add chopped garlic, salt and pepper to taste. We continue to cook for 5 minutes.

Boil the beans for 5 minutes over moderate heat, strain, cool.
Cut into thin strips cucumber, cabbage. Add all the components of the dish to the salad bowl, season with sour cream before serving, add salt and pepper to taste.

How to cook delicious stomach soup

Chicken offal is always given to receive perfect broth- beautiful, transparent, golden with a pleasant aroma. This soup recipe is based on stomachs, an abundance of vegetables and the addition of cheese, which gives a pleasant creamy taste. You will need the following ingredients, to prepare this first course:

1 carrot;
1 tomato;
3 potatoes;
1 onion;
500 g of chicken stomachs;
1 stalk of celery;
1 melted cream cheese;
1 Bell pepper;
dill, salt, black ground pepper.

Cooking:

Add 2 liters of water to the soup pot. We clean, wash the stomachs, cut it arbitrarily, throw it into the water, wait for it to boil. Drain the liquid, rinse a second time chicken giblets and into their saucepan, pour clean water, cook for 1.5 hours, removing the foam.
Peel, cut into cubes potatoes, add to the broth. Chop onions, carrots, fry in oil until soft. We put the resulting fry in the soup.
Grind the cheese, peel, cut the tomato into cubes. Add to soup and stir vigorously to melt cheese.

Sweet pepper, celery cut finely with a knife, add to the soup.
At the end of cooking, salt, pepper to taste, add chopped herbs.

How long to cook chicken stomachs

Chicken gizzards are considered a very tough product. How long to cook them? Therefore, they need to be cooked for about one and a half hours, while not forgetting to remove the resulting foam. The burner fire must be quiet. If you are cooking in an appliance such as a pressure cooker, then the time is reduced to half an hour after boiling. If the stomachs are from young chickens, then you need to cook for 30 minutes, in a pressure cooker - very quickly, only 15 minutes.

Video: fried chicken gizzards with potatoes

Stomachs are a delicious meat offal that has interesting taste, dense texture, contains a lot of protein, beneficial vitamins, trace elements. Most recipes involve stewing, baking in the oven or boiling this product. The video below demonstrates the process of how to cook chicken stomachs with potatoes. This dish is full, satisfying, delicious dinner. And garlic and spices give piquant taste And pleasant aroma fried chicken stomachs.

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 appetizing 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: bell pepper, tomatoes, tomato paste, garlic.

So, we will need:

Raw chicken stomachs - 1 kg
Bulb - 1 pc. large
Fresh tomatoes (or 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 in small pieces 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 most small 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, A healthy 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.

The so-called chicken "navels" are not only a figure-friendly product, but also a source of valuable trace elements, necessary for a person. Many housewives do not buy an offal just because they don’t know how to cook. In order to have soft “navels”, you need to try, and here you won’t be able to cook anything good without certain knowledge. However, the good news is that nothing complicated is required from the cook, only attentiveness and patience.

Offal cooking rules

The first task of the culinary specialist is to choose the right raw materials, so that they are soft and juicy, it will not work from obviously poor-quality source material. Freshness is determined not only by the smell, in which there should not be the slightest suspicious notes, but also by palpation. The "navels" should be elastic and slightly moist. Dry or wet stomachs that collapse when pressed should not be taken, not to mention sticky ones.

If the offal was frozen, it must be defrosted in advance - in the evening, put the package down in the refrigerator. Yes, for a long time, but at the exit the dish will be tastier and will not lose any useful qualities.

Usually the offal is sold already prepared for processing. However, it will not be superfluous, before cooking (so that they are soft and not bitter), check the quality of cleaning. Often on the widest side of the "navel" there remains a hard greenish skin, which must be removed. If this is not done, ready meal will give bitterness. This film is easily removed, but if it does not give in, the stomach must be scalded, and it will be removed without difficulty.

The main key to success in practical solution the question of how to cook chicken stomachs soft and juicy, - long boil. Before it, it is better to fill them with cool water and leave for one and a half to two hours. The “navels” should be cooked for at least an hour if you cook them not whole, but cut. If an uncut offal is cooked, it will take 1.5-2 hours to soften it.

Delicious giblets

The easiest way to cook chicken stomachs so that they are soft is with sour cream. Inspected, cleaned (if necessary) and washed, they are poured with water five centimeters above the level of the “navels” and boiled - for a long time until they are easily pierced with a fork. During this time, you can prepare the marinade: push four garlic cloves, mix six tablespoons soy sauce, half a spoonful of black pepper and a little cumin. In this composition, the stomachs should lie down for about half an hour, the portion is enough for a kilogram of offal. In vegetable oil, chopped onion is allowed to light brown, “navels” are poured into it and sauce is poured in, tomato paste (two spoons) and sour cream in a volume of 150 grams are added. Salt - to taste, but be careful: soy sauce is salty on its own. After a third of an hour of stewing, the dish is eaten with great appetite.

Unforgettable pate

Pate is the surest way to cook chicken gizzards so that they are tender. The recipe is multi-step, but the appetizer is lush and tender. A kilogram of "navels" is boiled for two hours with three bay leaves, salt and five peppercorns. Upon reaching the softness of the by-product, it is filtered through a colander, finely chopped and fried in butter. Two spoons of cognac are poured next; stomachs are stewed for five minutes. IN a separate frying pan large slices of three onions and two grated carrots are allowed. Ground pepper, a spoonful of sugar and a little salt are added to them, after which the contents of both pans are combined. Together, the components are stewed for approximately ten minutes. finished products they make their way with a blender until smooth, laid out in a container, and the pate cools. If you intend to serve it in molds, the top is poured with melted butter; if you are going to spread, add the oil to the blender along with the rest of the ingredients.

Pickled ventricles

From the "navels" you can concoct a great snack, which will be "at court" even on holidays. A pound of offal is boiled, taking into account all the subtleties discussed when considering the question of how to cook chicken stomachs so that they are soft. Of the spices in the broth, only salt is laid. The "navels" are removed with a slotted spoon and set aside to cool. The next step is cutting them into strips. Half rings of a medium onion, half a teaspoon are poured into the same bowl powdered sugar(not sand!) And a spoonful of soy sauce is poured. In a thick-bottomed vessel it is heated vegetable oil(half a glass) and poured into a salad bowl so that all stomachs are covered. Finishing touch: a quarter cup of 5% vinegar is poured, garlic (six cloves) is pressed through and chopped parsley is poured. Night of infusion - and the snack is ready.

Perigord salad

Périgord is a French locality famous for its foie gras, wine and salad, which tourists remember fondly for a long time. The French have their own opinion on how to cook chicken stomachs so that they are soft: they fill them with melted water and slowly stew for two hours. As a result, the "navels" become, as it were, jerky. Very tasty, but fatty, and it is not always possible to get fat. Therefore, we offer an adapted recipe.

Two hundred grams of ventricles, salted and peppered, are fried in butter until golden, topped up with water and stewed until soft, for an hour. Leaf salad cut or torn rather large, ten walnuts disassembled, the cores break (also not crumbly). Two tomatoes are cut into slices. For the sauce, three tablespoons of oil are mixed, preferably walnut, but you can take any vegetable; in the volume of a tablespoon and a small spoon All other components are laid out on the leaves in a plate (“navels” should still be warm) and watered with dressing.

How to cook chicken stomachs so that they are soft: step by step, with photos

"Bird's Nests"

From chicken stomachs it is easy to cook a full-fledged, very tasty and appetizing dish, which will be appropriate for both breakfast and dinner. For him, several large champignons are finely chopped, two onions are chopped in half rings, and the average carrot is rubbed coarsely. All this together is sautéed under the lid for about ten minutes. Then properly processed and chopped “navels” are poured into the vegetables. At the same stage, half a glass of cream or milk is poured in, and the filling is stewed for three quarters of an hour. While the process is in progress, spaghetti is cooked, preferably “balls”, merged and seasoned butter. They are laid out on a baking sheet in nests, the filling is placed in the middle. Each element is sprinkled with grated cheese, and for 10-15 minutes the oven sheet is hidden in a preheated oven.

Great Dinner

Many people cannot imagine a table without potatoes. Any one is suitable - boiled, baked, fried, as long as it is. For such, a very suitable way is how to cook chicken stomachs so that they are soft, with potatoes: very tasty, satisfying enough, but without excess calories. First, naturally, “navels” in the amount of a kilogram are boiled until they are easily pierced, which will take from an hour to an hour and a half. If you skip this step and stew them right away with the tubers, then the offal will be hard, and the potatoes will turn into a mess. Seven hundred grams of tubers are peeled and cut into large cubes. The onion is chopped into squares, the carrot is rubbed. Vegetables (without potatoes) are fried on sunflower oil until golden, then three tablespoons of tomato paste are laid out to them, and they are stewed a little more. Potatoes mixed with stomachs are laid out in a thick-bottomed pan, filled with water (without excess, enough to cover the food) and boiled until the tubers are ready. Shortly before the end, frying, seasonings and spices are added.

Fans of strong potatoes can fry them to a crust before stewing. True, the dish will turn out to be more high-calorie.

Multicooker fans

What modern kitchen equipment is good for is a serious relief of cook's work, since it is easier to cook chicken stomachs so that they are soft in a slow cooker than on a conventional stove, and it requires less hassle. Onions are cut either in half rings or squares, as you prefer. Raw stomachs crumble into thin slices. All this is put into a bowl and filled with water - sparingly, a centimeter above the level. In a slow cooker, water does not evaporate, so you won’t need much liquid. The extinguishing mode is set for two hours; a quarter of an hour before the signal, half a glass is introduced into the bowl cold water in which a spoonful of flour, salt and spices are well mixed. This will make the gravy thicker and more flavorful.