Chicken navels in tomato. Tender chicken stomachs

Chicken ventricles (navels) with tomatoes and mint (or basil)

Chicken navels stewed with mint

Very tasty, spicy, unexpected and cheap meat dish. Delicious gravy for young potatoes, pasta or rice.

Compound

for 4 servings

• Chicken stomachs - 500-600 g;
• Onion - 1-2 pieces;
• Garlic - 2-4 cloves;
• Tomato - 0.5 pieces;
• Mint (or basil) - 1 long sprig;
• Spicy herbs: marjoram, oregano, basil - a pinch each;
• Salt;
• Vegetable oil for frying.

How to cook

• Stomachs to clear from the yellow inner layer (pry off the edge and pull off the skin. Be sure to remove all and rinse well so as not to be bitter). Cut into strips (width 1 cm). Technology for cleaning chicken navels in pictures - see.
• Slice: onion - in half rings (a large onion into quarters of rings), garlic - in slices, tomato - in cubes, mint leaves are torn off the sprig and cut into large pieces (the sprig is no longer needed here. Brew it with tea).
• Heat the oil in a frying pan (the oil covers the entire bottom), throw in the onion and garlic and fry until they soften (the appearance of a thick onion-garlic smell). Salt.
• Add ventricles to the pan. Fry for 5 minutes, stirring. Salt. Add about 1 cup of water and simmer over low heat for about 30 minutes under the lid (with a small crack for steam to escape).
• Add tomato and mint. Simmer for another 5 minutes until the sauce thickens. Taste and adjust if necessary.

A plate of joy!

Features of preparation and taste

Chicken stomachs are often referred to as navels. Of course, no chicken navels exist, but dishes from them are exceptionally tasty and cheap. :))

Fried navels are slightly crispy, dense in texture and vaguely resemble.

Today they even asked me, like, what are we eating? Isn't it ears? I hastened to reassure that no, it’s chicken, that is, chicken ventricles, I was afraid that they might refuse))) Some people (usually men) eat offal with pleasure only until you tell them what exactly this one is made of tasty food. Men often do not like beef udder, milk and other “doubtful”, from their point of view, insides.

So, it turned out that I was afraid in vain. Mine said they would eat the ears too. Well done.

If you like the more delicate and mild taste of chicken navels, you can first boil them for 30 minutes or longer, then cut and fry with vegetables, and then stew already boiled ().

Chicken navels can still be stewed by making a delicious, simple and inexpensive gravy - Or stew.

If you have a slice of lemon, you can sprinkle the sliced ​​ventricles with citrus juice. The sourness is a must in this dish.

In the absence of lemon, it is formed by tomato and garlic. And the cool, burning mint enhances and exacerbates all taste sensations!

Its cooling taste and, at the same time, sweet-warm aroma confuse, dumbfound. Mint, especially peppermint, in meat dishes is like love: it disarms a person, he becomes supple and trusting, and allows you to do whatever you want with him .. becoming a follower)) and this is how sharp mint sensations lead him along the path of emptying the plate)) ) And its delicious cold-hot trace remains in the mouth for a long time.

If mint is not available, no less fresh and tingling basil will completely replace it. Last but not least, parsley. And if it is winter outside and no summer grass is expected, you can limit yourself to dry spices.

How do you feel about preparing chicken stomachs for lunch or dinner? If in doubt and think that the household will not like it, we will try to convince you. For some reason, many bypass chicken offal, but in vain. When properly prepared, they are no worse than meat and mind you without bones.

What you need to know when buying chicken stomachs? Try to never buy a frozen product, take only chilled. Remember that the shelf life of this offal is very short - only two days. Also pay attention to the yellow film on the stomachs, it should be clean.

We offer you several recipes for chicken stomachs cooked in a slow cooker and the first recipe will be chicken stomachs in tomato sauce in a slow cooker.

According to this recipe, chicken navels are cooked in tomato juice or paste. Many suggest pre-boiling them for 40 minutes. But you can not do this, but simply increase the extinguishing time. Moreover, a miracle saucepan will do everything for you, which means that nothing will burn and the ventricles will turn out delicious.

Taste Info Second: by-products

Ingredients

• stomachs - 500 g;
• tomato paste - 2 tbsp. l.;
• onion - 1 pc.;
• seasonings and spices - to your taste;
• soy sauce - 40 ml.

How to cook chicken stomachs with tomato paste in a slow cooker

If you purchased uncut chicken navels, then cut them off at one end and rinse well under running water to remove sand and debris. Then remove the film and external fat. Cut the ventricles into medium pieces.

Peel the onion from the husk, rinse and cut into half rings. Transfer the chopped onions and stomachs to a bowl, pour over the soy sauce. Mix well and leave to marinate for half an hour. Soy sauce itself is salty, so don't add salt.

Transfer the pickled ventricles to the multicooker bowl. Set the mode to "Fry", set the time to 7 minutes.

After the end of the specified mode, add tomato paste, pour in a little water, pepper the ventricles to your liking.

Close the multicooker lid. Set the mode to "Extinguish", set the time to 50 minutes. When the signal for the end of the program sounds, try the ventricles, if they are hard, put out a little more.

Chicken stomachs in tomato sauce in a slow cooker are ready. Serve the dish with any side dish - mashed potatoes, pasta or porridge.

Chicken gizzards with sour cream in a slow cooker

In this recipe, we recommend making stewed chicken stomachs in a slow cooker with sour cream. You can cook the navels as described, cutting them into pieces or whole. Only in the second case, then increase the heat treatment time (cook for about an hour, then simmer for 30 minutes).

Ingredients

• stomachs - 1 kg;
• bulb bulb - 2-3 pieces;
• garlic cloves - 5-6 pcs.;
• sour cream (fat content 15-20%) - 200 ml;
• salt with spices - to your taste;
• vegetable oil - 3-4 tbsp. l.

Cooking

1. Thoroughly rinse the ventricles, remove all excess (fat, dirt, protective films). Cut them into small pieces.
2. Peel the onion and garlic, rinse.
3. Transfer the chopped meat ingredient to the multicooker bowl, pour in water, salt a little, throw in a couple of garlic cloves and start the program by setting the “Soup” mode for 60 minutes. Water should cover the navels 2-3 cm higher.
4. When the signal for the end of the program sounds, use a slotted spoon to remove the ventricles from the broth and transfer them to a bowl for now. Drain the broth, 1 cup will be needed to stew the navels, you can use the rest at your discretion.
5. Cut the remaining garlic cloves in half. Cut onions into small cubes.
6. Pour vegetable oil into the multicooker bowl, set the “Extinguishing” mode for 45-50 minutes and warm it up slightly. Place the garlic cloves cut side down so that they fry faster, release their juices and give off the aroma of the oil. As soon as the garlic begins to darken, remove it.
7. Transfer the chicken ventricles to the fragrant garlic oil, close the lid and fry for 10 minutes, stirring occasionally.
8. After the specified time, add the chopped onion to the navels, mix and fry again for 10 minutes (if necessary, you can pour a little water).
9. Now shift the sour cream to the stomachs, salt, pepper, mix well and continue to simmer for 15-20 minutes. In the last 2-3 minutes of simmering, you can open the lid to allow excess liquid to evaporate. If you want more gravy, do not open the lid until the end of the program.
10. Chicken stomachs with sour cream in a slow cooker are juicy, soft and very tasty.

teaser network

Chicken gizzards with potatoes in a slow cooker

A wonderful dinner option is chicken stomachs with potatoes in a slow cooker. There is no need to prepare a side dish. The dish is especially good on a frosty winter evening; you can open a jar of pickled tomatoes or cucumbers with it. It will turn out not only tasty, but also hearty to feed the family.

Ingredients

• stomachs - 1 kg;
• onion bulbs - 2 pcs.;
• carrot - 1 pc.;
• potatoes - 1.5 kg;
• vegetable oil - 5-6 tbsp. l.;
• garlic cloves - 2-3 pieces;
• salt with spices - to taste;
• laurel leaf - 1-2 pieces;
• fresh parsley - 1/3 of a small bunch.

Cooking

1. Wash the navels, clean of everything unnecessary, and cut into small pieces.
2. Peel the vegetables from the peel and husk, wash. Cut the potatoes into strips or medium cubes, onions into half rings or small cubes, grate the carrots on a coarse grater, chop the garlic with a knife or skip it on a garlic press.
3. Pour oil into the multicooker bowl, set the “Frying” mode for 30 minutes. When the oil warms up a little, shift the ventricles and fry for a quarter of an hour.
4. Now add carrots and onions to the stomachs, mix and fry for another 15 minutes until the program ends.
5. Pour sliced ​​potatoes into the bowl, mix, pour hot water so that it evenly covers the contents of the multicooker. Set the "Extinguishing" program for 1 hour.
6. 15 minutes before the end, add salt with spices, parsley and garlic.
7. At the end of the program, try a piece of the stomach, if it is not tender enough, then extend the “Quenching” for another quarter of an hour. When serving the dish, sprinkle it with chopped fresh herbs.

Chicken gizzards with mushrooms in a slow cooker

Mushrooms give a special flavor to any dish. Try to diversify them and chicken ventricles. You can use champignons, oyster mushrooms or wild mushrooms. If you have frozen mushroom blanks, they are also suitable for this option.

Ingredients

• stomachs - 500 g;
• champignons - 300 g;
• onion - 3 pcs.;
• vegetable oil - 4-6 tbsp. l.;
• sour cream - 2.5-3 tbsp. l.;
• salt with spices - to your taste.

Cooking

1. Rinse the navels thoroughly, clean and cut in half or quarters.
2. Pour half the oil into the multicooker bowl, set the “Frying” mode for 10-15 minutes. When the oil is hot, remove the navels and fry.
3. Now pour hot water, salt and cook the ventricles for 40-50 minutes in the “Extinguishing” mode.
4. In the meantime, take care of mushrooms and vegetables. Wash and cut the mushrooms (if they are small, then into plates, large mushrooms can be cut into strips). Rinse the peeled onions and cut into medium cubes.
5. When the signal for the end of the program sounds, the navels should already be soft. Take them out, put them on a dish, drain the broth separately.
6. Pour the remaining oil into the bowl, start the “Frying” mode for 20 minutes. Put the onion cubes into the heated oil and fry until golden. Now add the mushrooms and continue frying until they are done. 4-5 minutes before the end of the program, put the navels into the bowl, mix and cook until the signal.
7. Make a fill. Combine in a bowl sour cream, salt, 0.5 cups of broth in which the stomachs were stewed, any spices (ground peppers, dried Italian or Provence herbs, thyme). Mix everything well until smooth and pour the contents of the multicooker. Set the "Extinguishing" mode for another 10 minutes.
8. Chicken stomachs with mushrooms in a slow cooker are ready. When served, they are ideally combined with mashed potatoes.

Cooking Tips

• In order for the chicken ventricles to turn out soft after boiling or stewing, lightly beat them with a special hammer for meat before cooking.
• When salt is added, many foods are less boiled and take longer to cook. The same is the case with stomachs. Therefore, we advise them to salt them 10 minutes before the end of cooking (stewing, frying or boiling).
• To prevent the stomachs from bitterness, thoroughly rinse them from bile.

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!

Hello, friends! I offer you another delicious recipe for cooking dishes from soup products - chicken stomachs or navels. This is a great addition to any porridge or pasta, very similar to goulash.

Soup products make very tasty and at the same time not expensive dishes, which allows you to diversify the menu and save your budget. And so, let's get started.
First of all, let's look at the stomachs so that they are clean. If you come across a yellow film, be sure to remove it, otherwise it will give a strong bitterness to the dish. We wash in water.

Cut into halves.

Pour vegetable oil into a deep frying pan, heat and lay out the chicken stomachs.

Cover with a lid and simmer, as soon as the juice from under the stomachs boils, add water. Simmer until desired softness. I like them very soft, so I simmer for a long time for 40 minutes.

Peel the onion, wash and cut into half rings.

Peel the carrots, wash them and three on a coarse grater.

Add chopped onions and grated carrots to the stomachs.

Stir and simmer for another 20-25 minutes.

Peel the garlic and chop finely.

We add tomato paste, salt, pepper, bay leaf, spices to our stomachs. Dry herbs harmonize very well in this dish, you can add a mixture, such as Provence herbs.

Stir, you can add more water to make the sauce more. And simmer for another 15 minutes. At the very end, add garlic.

Our goulash from chicken stomachs is ready, we serve it on the table.

The stomachs are very soft, tender, and most importantly delicious. It may seem to someone that it takes a long time to cook them, but if you look closely, then your participation in the process is minimal, you can calmly do other things at this time and periodically look at the extinguishing process. The recipe itself is very easy, even a novice cook can handle it.
Bon appetit everyone and my best wishes! See you soon!

Cooking time: PT01H30M 1h 30m