Dishes from chicken ventricles: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

You can cook delicious chicken dishes using not only the breast and chicken legs. The ventricles are also part of a wide variety of dishes. For example, with their help you can cook pilaf, salad, bake them in the oven and stew them in tomato sauce.

Dish of chicken ventricles and hearts

Ingredients:

• Chicken stomachs - three hundred grams.
• Chicken hearts - three hundred grams.
• Carrots - one piece.
• Tomato juice - two glasses.
• Celery - one small stalk.
• Garlic - two cloves.
• Paprika - half a teaspoon.
• Refined oil - one hundred milliliters.
• Dried basil - half a teaspoon.
• Parsley - half a bunch.
• Sugar - half a teaspoon.
• S alt - a teaspoon.
• Onion - two heads.
• Cilantro - five branches.

Step cooking

Dishes of chicken ventricles stewed with hearts are especially tasty. The cooking process must begin with the fact that the stomachs and hearts are washed and transferred tocolander. Next, peel and finely chop the onion. Now you need to take a saucepan and pour some oil into it. Put on the fire and, after the oil is heated, pour the onion into it. Saute until the onion is translucent.

Then, according to the selected recipe for chicken ventricles stewed with hearts, rinse them and transfer to a saucepan. Stir and continue to fry for ten minutes. During this time, peel the carrots, wash well and cut into small cubes. Rinse and chop the celery stalk.

Add the carrots and celery to the saucepan and two cups of tomato juice. Stir and, covered with a lid, simmer after boiling for about an hour and a half. Then pour paprika, sugar, dried basil, chopped parsley and chopped garlic into a saucepan. Mix well and leave on fire for another two or three minutes, no more. Turn off the heat and leave with a tightly closed lid for fifteen minutes.

Very tasty second dish of chicken ventricles stewed with hearts in tomato sauce is ready. It goes well with boiled friable rice or mashed potatoes. Place the prepared side dish on a plate, put the stewed ventricles with hearts on top. Garnish with chopped fresh cilantro and it's ready to serve for dinner.

Chicken gizzards cooked in the oven

Required ingredients:

• Chicken gizzards - five hundred grams.
• Onion - fifty grams.
• Chicken melted fat - thirty grams.
• Carrot - fiftygram.
• Kefir - five hundred milliliters.
• Turmeric, suneli hops, ground pepper, coriander - two teaspoons.
• Sausage cheese - fifty grams.
• Bay leaf - one piece.
• S alt - a teaspoon.

How to cook

For cooking, we use the recipe for a dish of chicken ventricles. The preparation of the ingredients must begin with the stomachs. They must be washed well, and then put in a colander and pour over with boiling water. Peel the onion and chop into half rings. Peel the carrots and cut into thin strips.

Further, according to the recipe selected for cooking with a photo of a dish with chicken ventricles, you need to take a suitable dish and pour kefir into it. Then add all the spices and, if desired, in addition to black, you can add white and red pepper. Stir so that the spices are evenly distributed.

Put chopped onions and carrots, as well as chicken ventricles into the prepared mixture. Vegetables and ventricles must be completely immersed in the kefir mixture and remain in it for one hour. At this time, you need to turn on the oven and heat it to a temperature of two hundred degrees. After an hour, you need to take a baking dish and pour onion, carrots and chicken ventricles marinated in kefir mixture into it.

Melt the chicken fat and pour over the rest of the ingredients. Finally, sprinkle evenly with grated sausage cheese. Send the baking dish to the oven for forty-five minutes. Then get the chicken ventricles baked in kefir sauce with vegetables andDivide hot into bowls. This dish is tender, fragrant and slightly spicy.

Pilaf made from chicken ventricles

Product List:

• Chicken ventricles - one kilogram.
• Steamed rice - three cups.
• Carrots - three pieces.
• Seasoning for pilaf - tablespoon.
• Onions - four pieces.
• Oil - one hundred and fifty milliliters.
• S alt - dessert spoon.
• Ground pepper - half a teaspoon.

Cooking process

The second dish of chicken ventricles in the form of crumbly delicious pilaf is perfect for lunch. To prepare it, the ventricles must first be washed well, dried, and then cut into pieces. Heat a frying pan with oil over a fire and put parts of the ventricles into it. On medium heat, stirring occasionally, fry the ventricles for twenty minutes.

This time can be used to prepare onions and carrots. They need to be cleaned and crushed. Onions - thin half rings, and carrots - wipe through a grater. Put the onion first to the fried ventricles and simmer for seven minutes. Then add the grated carrots and also simmer for another seven minutes, remembering to stir.

Then pour boiling water over, add s alt, ground pepper and seasoning for pilaf. Stir, cover with a lid, reduce the heat to the smallest and simmer for half an hour. Next, transfer the stewed chicken ventricles with onions and carrots to a cast iron. Rinse steamed long rice thoroughly.tap and pour it into a pot.

Cook, without stirring, pilaf from chicken ventricles with vegetables over low heat under a tightly closed lid for about forty minutes. After cooking, do not open the cast iron for another twenty minutes. Then put the delicious and fragrant pilaf on plates, garnish with herbs and serve for lunch as a second dish of chicken stomachs.

Chicken ventricular salad with mushrooms

List of ingredients:

• Chicken ventricles - six hundred grams.
• Champignons - four hundred grams.
• Eggs - six pieces.
• Onions - two pieces.
• Pickles - four pieces.
• Mayonnaise - four tablespoons.
• Canned peas - two hundred grams.
• Ground pepper - a quarter of a teaspoon.
• Sunflower oil - four tablespoons.
• S alt - a teaspoon.

Cooking salad

This salad belongs to one of the very tasty dishes from chicken ventricles. It won't take much to prepare it. It contains common products. As in any other recipe, you need to start by pre-preparing all the products included in the salad. Chicken ventricles are first cleaned of the film. Then rinse them well and, placing them in a pot of cold water, cook for an hour and a half until tender.

Put chicken eggs in another pan, cover completely with water, add a little s alt and boil for eight minutes. Drain the hot water and fill the pot with eggs with cold tap water andleave the eggs to cool. Separate the onion from the husk, rinse and cut into cubes.

Next in line are champignons. They must be washed, cut off the damaged parts, if any, dried and cut into slices. Now you need to take a frying pan, pour oil into it and heat it on fire. First, add the onion and fry it for five minutes, and then add the mushroom slices and, periodically turning over, s alt and pepper, fry on all sides until cooked and completely cool.

Then cut the chicken ventricles on a cutting board into small pieces. Peel chilled chicken eggs and chop into cubes. And another ingredient that needs to be finely chopped is pickles. Put all chopped products in a deep salad bowl. Also add washed canned green peas and champignons fried with onions.

Then put mayonnaise in a salad bowl, mix well and only then try for s alt and pepper. If necessary, add to taste. Put the prepared dish of chicken ventricles on a beautiful large plate. Garnish with parsley leaves or cherry tomatoes if desired. Chicken ventricle salad with mushrooms is quite a hearty and nutritious dish that can be served both for lunch and dinner.