How much to cook chicken stomachs under the lid. How to cook chicken stomachs with onions

9 months ago

By-products - both poultry and livestock - are not the most popular source of protein for modern housewives, but they are no worse in taste than meat if they are cooked correctly. One of the most affordable offal options are chicken ventricles or navels. They perfectly complement cereals, pasta, are used in salads, casseroles. But in order to appreciate them, you need to figure out how much to cook them, how to do it correctly.

Some housewives ask themselves the question “how much to cook chicken stomachs so that they are soft?” However, their condition depends not only on the duration of the heat treatment, but also on the correct preliminary preparation. If they have been frozen, they are kept in cold water until the ice has completely disappeared, or they are placed on the bottom shelf of the refrigerator for a similar purpose. Only after that the stomachs can be washed under running water. Further actions:

1. Make a small incision on either side and turn the offal outward. Remove the yellow film, remove the contents of the stomach.
2. Thoroughly rinse the offal in plenty of water, check that there are no pieces of yellow film left.
3. Remove fat, tubes and other excess items that may have remained from the butchering process.
4. Fill the prepared stomachs with cold water and leave for half an hour to wash out possible debris from them (mostly sand remains there).

Also, do not forget that it is very important to choose the right offal: it should have the most uniform consistency, be free from bruising, brown and yellow spots. In addition, pay attention to the smell - in raw meat it is not too pleasant, but not sour or rotten.

The fastest cooking process for this offal will turn out if you use a pressure cooker, but most housewives do not have it. For this reason, the first thing to consider is the standard method in a saucepan on the stove:

1. Cut the prepared chicken ventricles in half.
2. Place in a saucepan and cover with plenty of cold water.
3. Cover with a lid, bring to a boil at the highest burner power.
4. Remove the foam, reduce the power of the burner to 30%, leave the lid in place.
5. Boil the ventricles for 40 minutes, allowing the water to simmer gently. It is very important that the fire is minimal, otherwise the cooking will be uneven.

After the specified time, you need to pierce the offal with a knife: if it feels hard, it needs to be cooked on the same low heat for another 20 minutes. If the ventricles are still not ready, increase the cooking time by another 20 minutes. Often this time is enough if the stomachs are taken from broiler chickens. In adult chickens, they are tougher, so they take 1.5 hours on low heat.

Another fairly simple way to prepare this offal, in which softness is guaranteed for him, is to work with a slow cooker. Due to the high humidity under the lid, it heats all products as evenly as possible, so the stomachs are tender and juicy. If desired, they can be immediately boiled with additives: onions, carrots, tomatoes or other vegetables. General algorithm of actions:

1. Cut pre-prepared chicken ventricles in half if they are large.
2. Put them in a multicooker bowl, fill with cold water so that it covers them to a height of 2 fingers.
3. Add salt, spices. Lower the lid.
4. Select the "Stewing" program and cook chicken stomachs for 1.5 hours. During this time, the water should completely evaporate.

Often this time is enough even for the stomachs of an adult chicken, however, after the timer signal, you should check the offal for the degree of softness: if it seems to you that it is still harsh, add 20-30 minutes. After cooking, chicken stomachs can be left under the lid for a quarter of an hour so that they reach on their own.

Keep in mind that if the chicken ventricles are not too fresh, their cooking time will increase by 10-15 minutes as they become tougher. And you can store the finished product in the refrigerator for 3 days, or freeze as a semi-finished product for 3 months. In this case, after defrosting, it will simply need to be stewed for 20 minutes, or fried or baked.

8 months ago

Many housewives are familiar with such a problem - how to feed a family nutritiously and at the same time inexpensively? The original solution is rubbish. Chicken stomach dishes are very tasty. Would you like to try this "delicacy"? Then let's figure out how much to cook chicken navels so that they come out soft and appetizing.

The most delicious ingredient for broths, and more! Cooking chicken stomachs

Although these offal are inferior in popularity to chicken, they are no worse in terms of useful properties. They have a lot of protein and almost no fat. And their taste is directly dependent on the correct preparation. An important point in this process is how long to cook chicken navels? The duration of their boiling depends on the age of the bird. The younger she is, the faster the ventricles will reach readiness. So, the offal of chickens will cook three times faster than from an adult chicken.

The optimal time for boiling chicken ventricles:

• offal obtained from a young hen or chickens - 15-20 minutes;
• navels of adult birds - 45 minutes on the stove, 30 minutes. in a pressure cooker (from the moment the water boils);
• in a double boiler (after pickling) - 50-60 minutes;
• ventricles from old hens - up to 90 minutes.

To make boiled stomachs more tasty, they are sometimes fried in a pan. Therefore, information on how much to cook chicken navels before frying may be useful to you. The time of their boiling in this case should be reduced by 10-15 minutes, that is it is enough to boil the ventricles of an adult chicken for 30 minutes.

Before cooking, chicken navels must be properly processed. 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 with cold water and let it brew for an hour and a half - this will make them tender and also reduce 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 put 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 sour cream and garlic sauce, and are also decorated with herbs.

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 a 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 of tomato paste (if available, you can replace 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.

It is difficult to unambiguously answer the question of how much to cook chicken stomachs, because the duration of processing depends on a number of factors. If the navels (the popular name for chicken ventricles) of mature chickens are processed for 1.5 hours in a saucepan and 30 minutes in a pressure cooker, then the offal obtained from young birds and chickens will reach readiness in 30 and 15 minutes, respectively. And before frying, it is enough to boil them all 10 minutes. It is even more important to know how to process frozen or chilled ventricles before cooking so that they become not only edible, but also tasty.

Mandatory ventricular pretreatment

Ready-made chicken navels have a delicate taste and soft texture, but initially they are even denser than poultry fillets. To bring them to this state, you should spend a little time on pre-processing:

• Defrost the frozen product in the refrigerator or cold water. Rinse it thoroughly with warm water and proceed to cleaning.
• We examine the surface of the element, cut it along one of the sides (but do not cut it into halves), turn it inside out. We remove all the contents and remove the dense yellow film.

Tip: When choosing an offal, special attention should be paid to the amount of fat. If there is a lot of it, then after processing the product can lose up to half of its weight. It is better to initially give preference to already cleaned components.

• Now we wash the component, changing the water several times, we make sure that there is no yellow film left anywhere. In this case, we cut off the fat and everything superfluous from the surface of the offal. Before boiling chicken stomachs, they should be soaked for 30-40 minutes in cold water in order to get rid of the sand, which is often filled with bird navels.

It is worth considering that it is not so easy to purchase a good frozen product, and it is almost impossible to evaluate its quality by external signs. It is better to buy refrigerated ventricles, manually clean and freeze them yourself.

How to cook arodnoe chicken ventricles?

If you want to get really soft and tender chicken navels, you should use a pressure cooker. This approach will not only bring the product to the desired state faster, but also do it in the most gentle way. And you don't have to follow the process. In the case when this device is not at hand, you can use a regular pan.

• We cut the ventricles into halves, or put them in a suitable container as a whole. Now they need to be filled with water, completely hiding the product.
• We put the container on the stove and bring the contents to a boil, using the maximum fire. After that, we reduce the heat to a minimum, remove the foam, cover the container with a lid.
• In order not to guess at the processing time, we act according to a proven scheme. First, we keep the product in boiling water for 40 minutes, check its quality by piercing it with a toothpick or fork. If the products are still hard, wait the next 40 minutes. And so on, until the component reaches the desired degree of readiness.
• It remains to throw the boiled navels into a colander, let the liquid drain, occasionally stirring the mass, and can be used for its intended purpose.

When it is required that the blanks are already salted, by the time the cooking is completed, they are salted directly in boiling water. But it is better to wait a little with this moment and add salt to an already fully boiled dish, this will preserve its juiciness.

How is chicken stomach soup cooked?

Making chicken noodle soup is pretty easy. To achieve purity of taste and a minimum of extra notes, you need to act according to this scheme:

• For 500 g of pre-processed raw navels, we take a couple of large potatoes, onions and carrots, one bell pepper, a little vegetable oil and salt.
• We cut the navels into halves, put them in cold water and put on fire. Add a little salt, cook the product over medium heat under the lid for 40 minutes.
• At this time, we clean all the vegetables. Cut the pepper into strips, three carrots on a grater, chop the potatoes into cubes, finely chop the onion.

• First, fry the onion in hot vegetable oil, after 5 minutes add carrots to it, after another 5 - pepper. Let it all simmer for another 10 minutes.
• Add potatoes to the navels boiled almost to readiness, after 10 minutes of boiling all the fried vegetables. After another 10 minutes, we check all the components for readiness and turn off the dish.
• It is worth considering that if you have to use not very fresh ventricles, their boiling time will have to be increased. Only when they are almost ready, you can add the remaining components.

Already boiled navels can be stored in the refrigerator for no more than 3 days. Therefore, if there is no intention to immediately use the offal, it is better to freeze it fresh. Then he will be able to lie in the freezer for up to 3 months without losing his original characteristics.

Meat by-products are not inferior in nutritional value to first-class meat, and sometimes even surpass it. They are cheaper, which makes some housewives look at them with disdain. But if you know the secrets of cooking offal, dishes from them turn out to be tasty and healthy. Chicken "navels" for a quarter consist of protein, contain many useful trace elements, fiber, they are satisfying, but at the same time not too high-calorie. But they have several layers of dense muscle tissue. A cook's mistake is fraught with the fact that the dish will turn out tough and tasteless. If you know how to cook chicken stomachs correctly, they will remain soft and juicy, it will be pleasant to eat them.

Cooking features

If you are going to make a delicious chicken offal dish, you need to learn how to cook chicken stomachs so that they are soft and juicy. Half of it depends on the chosen recipe. Offal stewed in sour cream is always more tender than fried or boiled in water. However, the recipe is not everything. There are several ways to cook chicken gizzards so that they are soft and tasty, regardless of the recipe chosen.

• Offal from a young bird cooks faster and is more tender than from an old one. Give preference when buying ventricles of pink color and small size.
• From stale offal to cook a delicious dish will not work. Do not take chicken "navels", which have a dark shade and a sour smell. Garlic flavor should also alert you: with its help, unscrupulous sellers try to mask the unpleasant spirit of the missing meat.
• Fresh and chilled meat products remain juicier when cooked - give preference to them. If you still have to use frozen stomachs, let them thaw in the refrigerator. Offal thawed without sudden temperature changes remains juicier than those thawed abruptly in the microwave or under running hot water.
• Hardness of the stomachs can give a white film. The product produced at specialized poultry farms is cleaned of it, however, there are specimens on which it is fully or partially preserved. In this case, it must be torn off or cut with a knife, washing the stomachs before heat treatment.
• If chicken stomachs are soaked for an hour or two in cold water before cooking, they will remain softer after cooking.
• The main secret of cooking soft chicken stomachs is the duration of their heat treatment. They need to be cooked for at least an hour or even two if the offal is taken from an old bird. After that, it is still recommended to put them out. The longer you cook the stomachs, the softer they will be.

If you want to cook a delicious dish of chicken stomachs, be patient. Prolonged heat treatment will make them soft and juicy. You will give offal the desired taste with the help of fragrant spices, vegetables, sauce and other ingredients. Their choice depends on the specific recipe.

Chicken gizzards with onions and carrots in a pan

• chicken stomachs - 1 kg;
• onions - 75 g;
• carrots - 150 g;
• vegetable oil - 40 ml;
• water - 0.4 l;
• salt, pepper - to taste.

Cooking method:

• If necessary, clean the stomachs, removing fat and internal films. Rinse them thoroughly and pat dry with a towel.
• Cut into medium-sized pieces, dividing each "navel" into about 4 parts.
• Remove the husk from the onion, cut it into medium-sized cubes.
• Peel the carrots and chop them on a coarse grater.
• Heat the oil in a frying pan and put the onion in it. Fry it over low heat until translucent.
• Add ventricles and carrots to the onion, cover with water.
• Cover the pan with a lid and simmer the offal for an hour.
• Salt, pepper and continue cooking for another 10 minutes.

One of the easiest recipes for cooking chicken ventricles allows you to get a tasty and healthy dish. It remains to cook a side dish, and a hearty dinner is ready.

Chicken stomachs in beer in a slow cooker

• chicken stomachs - 0.5 kg;
• onions - 150 g;
• flour - 20 g;
• butter - 100 g;
• sugar - 5 g;
• Dijon mustard - 20 ml;
• beer - 0.25 l;
• water or chicken broth - 0.25 l;
• salt, pepper - to taste.

Cooking method:

• Rinse chicken stomachs, pat dry. If they are large, cut into several pieces.
• Peel and cut the onion into thin half rings.
• Put the butter cut into medium-sized slices into the multicooker bowl and start the unit for 15 minutes in the “Frying” mode. If your device does not have such a program, select the baking mode - the result will be identical.
• When the butter has melted completely, put the onion in it. Wait until it turns golden.
• Add offal and wait for the program to complete.
• Sprinkle with flour and stir.
• Mix beer with broth, dilute mustard with sugar, salt and pepper with a small amount of this mixture.
• Add mustard to the stomachs, stir.
• Pour in the remaining beer and broth mixture.
• Lower the lid of the multicooker, activate the "Extinguishing" mode. Set the timer to 60-90 minutes, depending on the size of your stomachs.

Stomachs boiled in beer are tender and juicy, have a piquant taste and are combined with almost any side dish. They can be served with potatoes, buckwheat, pasta, rice.

Chicken gizzards with potatoes in the oven

• chicken stomachs - 0.6 kg;
• potatoes - 0.6 kg;
• onions - 100 g;
• garlic - 2 cloves;
• tomato sauce - 20 ml;
• sour cream - 60 ml;
• fresh herbs (dill, parsley) - 50 g;
• hard cheese - 100 g;
• vegetable oil - as needed;
• salt, spices - to taste.

Cooking method:

• Rinse the stomachs, fill with water and put on the stove. Bring to a boil over medium heat, reduce flame intensity and simmer for 40-60 minutes, depending on the size of the offal. 10 minutes before readiness, you can throw a bay leaf and a few peas of black and allspice into the pan.
• Wash the potatoes and, without peeling, boil until half cooked.
• Cool potatoes and boiled stomachs.
• Peel the potatoes, cut into round slices.
• Cut the stomachs into plates or cubes.
• Crush the garlic with a special press, mix it with sour cream and tomato paste.
• Wash and chop the greens with a knife.
• Peel the onion and finely chop.
• Grease a baking dish thickly with vegetable oil, put potato slices in it.
• Sprinkle potatoes with onions, then chopped herbs and spices.
• Put the chicken stomachs in the next layer, salt and season them, grease with the prepared sauce.
• Preheat the oven. When the temperature in it reaches 180 degrees, put in it a form with potatoes and chicken offal.
• Bake for 30 minutes, then remove from oven and sprinkle with grated cheese.
• Return the mold to the oven for another 10 minutes.

Stomachs baked under sour cream will turn out soft and tender. Potatoes will add satiety to the dish. Cheese will cover it with an appetizing crust, making it worthy of a festive table.

Chicken gizzards with vegetables in a cauldron or pan

• chicken stomachs - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• tomato - 150 g;
• bell pepper - 0.2 kg;
• dill - 50 g;
• soy sauce - 40 ml;
• sour cream - 40 ml;
• vegetable oil - 60 ml;
• water (for extinguishing) - 0.2 l;
• universal seasoning with dried vegetables - to taste.

Cooking method:

• Place well-washed chicken stomachs in a saucepan, cover with water and boil until soft. Remove with slotted spoon and cool. Cut coarsely if desired. If the stomachs themselves are not large, they can be left whole.
• Peel the onion and cut into thin half rings.
• Wash the pepper, cut off the stalk, remove the seeds. Cut the vegetable lengthwise into 4 parts and cut into not too thin strips.
• Scrape and coarsely grate the carrots.
• Pour boiling water over the tomato and remove the skin from it. Remove the seal near the stem with a knife. Cut the tomato pulp into cubes about 1 cm in size.
• In a cauldron or thick-bottomed pan, heat the oil and put the onion in it.
• When the onion turns golden, add the carrots to it and fry the vegetables together for a couple more minutes.
• Add peppers and tomatoes, simmer for a minute or two.
• Put down the stomachs. Saute them with vegetables for 5 minutes.
• Mix soy sauce with sour cream, dilute with water and pour the offal with vegetables with the resulting liquid.
• Reduce the heat and simmer the ventricles with vegetables for 20 minutes.
• Add seasonings and continue to simmer for another 10 minutes, making sure that the liquid from the cauldron has not boiled away completely. Add some water if necessary.

Chicken stomachs are obtained according to this recipe not only soft, but also juicy. They can be eaten without a side dish, but it is better to supplement them with potatoes or pasta. They will remain delicious even if they cool down, they can be served instead of a cold snack. If the vegetables are not pre-fried, but immediately stewed together with offal, you get a dietary dish.

Chicken gizzards in sour cream

• chicken stomachs - 0.5 kg;
• chicken broth or water - 0.25 l;
• sour cream - 0.25 l;
• vegetable oil - 40 ml;

Cooking method:

• After washing and drying the chicken ventricles, cut them and fry for 5 minutes in hot oil. Do not cover the pan at this time with a lid; it is better to make the intensity of the flame medium or even strong.
• Reduce the heat and pour the broth over the ventricles. Simmer them covered over low heat for 30 minutes.
• Salt and season offal, pour sour cream. Continue to simmer, uncovered, for another 20-30 minutes. During this time, they will become quite soft.

This recipe for stewed chicken ventricles can be called a classic, as housewives have been using it for a long time and many chefs prefer this simple option.

Chicken gizzards with mushrooms

• chicken stomachs - 0.7 kg;
• fresh champignons - 0.25 kg;
• onions - 0.2 kg;
• sour cream - 0.5 l;
• chicken or mushroom broth - 0.2 l;
• vegetable oil - 40 ml;
• salt, spices - to taste.

Cooking method:

• Wash the chicken offal and cut them into medium-sized plates.
• Peel and cut the onion into thin half rings.
• Wash the mushrooms, blot with a towel, cut thinly.
• Mix half of the sour cream with the broth. If necessary, it can be replaced with boiled water.
• Heat the oil in a deep frying pan and put the onion half rings in it, fry them over medium heat for 5 minutes.
• Add chicken navels and fry them for 5 minutes along with onions.
• Pour in sour cream mixed with broth.
• Cover the pan with a lid and simmer the offal for half an hour.
• Salt, pepper, add mushrooms and the remaining sour cream, mix.
• Continue to simmer covered for 15 minutes.

Chicken stomachs prepared according to the above recipe are especially fragrant. Not only mushroom lovers will like them. It is difficult to treat such a dish without due respect. It can even be served at the festive table, and your guests will be satisfied.

Chicken gizzards in spicy sour cream sauce

• chicken stomachs - 0.5 kg;
• sour cream - 150 ml;
• pickled cucumbers - 100 g;
• onions - 100 g;
• carrots - 100 g;
• garlic - 1 clove;
• grated horseradish - 20 g;
• grated ginger - 5 g;
• vegetable oil - as needed;
• salt, black ground pepper - to taste.

Cooking method:

• Wash and clean fresh vegetables.
• Grate the roots of horseradish and ginger, pass the garlic through the press.
• The ventricles, washed, boil until tender in salted water. Let them cool and cut into cubes.
• Grate the carrots, finely chop the onion.
• Cut the pickled gherkins into small pieces.
• Fry the onions and carrots in hot oil, add the ventricles to them and fry them for 5 minutes.
• Mix sour cream with the rest of the ingredients, pour chicken offal with the resulting sauce.
• Simmer for 10 minutes covered.

This dish of chicken ventricles has an original spicy taste. The recipe is useful for those who like to experiment in the kitchen.

If you know how to cook chicken stomachs so that they become soft and tender, your family menu will always have inexpensive, but hearty, tasty and healthy dishes from these offal.