Dishes with chicken stomachs: cooking recipes

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

You can include in a wide variety of recipes not only chicken fillet, thighs, legs and liver. Chicken stomachs can also be used to prepare many delicious and satisfying dishes. They can become the basis for pilaf, meatballs, soup, casseroles and stews.

Chicken gizzards: recipe in sour cream

Ingredients:

• Chicken gizzards - 1.2 kg.
• Sour cream - one glass.
• Meat broth - one glass.
• Onions - two pieces.
• Oil - 6 tbsp. l.
• Ground pepper - at the end of the knife.
• S alt - a teaspoon.

Step cooking

Using the recipe for chicken gizzards in sour cream, you can cook a delicious and satisfying meal for the whole family.

Step 1. First, the stomachs must be cleaned of the internal film, and then washed well under the tap.

Step 2. Place the prepared chicken stomachs in a saucepan, pour water and close the lid. Boil until tender for 50-60 minutes over low heat.

Step 3. After cooking, pour the broth from the pan into a separate bowl, and the stomachsput in a hot pan with vegetable oil. Fry for seven to ten minutes, remembering to stir occasionally.

Step 4. Separate the onion heads from the husk, rinse and cut into small pieces. Add the onion to the pan, sprinkle with ground pepper, s alt and mix well all the ingredients for the chicken gizzard recipe in the pan.

Step 5. Continue frying for about 12-15 minutes more. Then add the last ingredients, following the recipe for chicken stomachs with sour cream. Pour in a glass of meat broth, and also put a glass of thick fat sour cream.

Step 6. Once again, stir everything well and cover with a lid, simmer for fifteen minutes. After that, while still hot, arrange the chicken stomachs stewed in sour cream prepared according to the recipe on plates and serve for dinner with any side dish of your choice.

Chicken gizzards with boiled rice

Required ingredients:

• Chicken gizzards - 1.5 kg.
• Rice - 0.5 kg.
• Onions - four pieces.
• Tomato - 100g
• Garlic - six cloves.
• Butter - 5 tbsp. l.
• Ground pepper - two pinches.
• S alt - tablespoon.
• Water - two liters.
• Tomatoes - five pieces.

How to cook gizzards with rice

To make the dish at the end delicious, we will use the recipe for chicken ventricles for its preparation, the photo of which can be found below. And you need to start, as in any other recipe, by removing the film from the stomachs and washing them thoroughly. Place them in a bowl and cover with cold water.from the tap. Put the pan on the fire and boil in lightly s alted water from fifty minutes to one hour. Then drain the water from the pan.

Following the recipe for chicken stomachs step by step, separate the onion and garlic heads from the husk. Rinse and cut into small cubes. Then put the butter in the pan and place it on the fire, heat it well. When the oil is hot, add the onion slices to the pan and fry for three to five minutes. The next ingredient to be placed in the pan is the tomato. Stir in the onion and fry for another five minutes.

Add finely chopped garlic pieces to the fried onion and tomato. Mix again and after five minutes lay out the boiled chicken stomachs. S alt the contents of the pan and pepper, and following the recipe for stewed chicken stomachs, pour in about 150-200 ml of broth. Stir well, close the lid and, reducing the heat, simmer for 45-55 minutes until the stomachs become soft.

At this stage, you need to turn on the oven and start preparing the rice. You need to take a deep frying pan with a removable handle and heat it over a fire. Put three tablespoons of butter, melt and pour the pre-washed rice of long varieties. Pour the broth over the pan so that the liquid covers it by one and a half centimeters. Sprinkle with s alt and stir.

Place the pan in the oven and, with the lid tightly closed, simmer the rice for 30-40 minutes at a temperature of 180 degrees. After the recipe cooked chickenstomachs and rice will be ready, the dish can be served. Put a portion of boiled crumbly rice in the middle of the plate. Spread the stewed chicken stomachs around, on top of which spread the quarters of red ripe tomatoes. A delicious and satisfying dish is ready to serve.

Homemade delicious chicken stomach cutlets

Product List:

• Chicken gizzards - 1 kg.
• White bread - 150g
• Eggs - two pieces.
• Milk - 100 ml.
• Onion - one small head.
• Red ground pepper - three pinches.
• Sunflower oil - 150 ml.
• S alt - half a teaspoon.

Cooking process

You need to start cooking homemade cutlets by cutting white bread into small pieces. In this case, the crust can not be removed. Put the pieces in a small bowl and pour milk over them. The bread should swell well, so put it aside for now and start preparing the rest of the ingredients. Based on the recipe for preparing chicken stomachs, they must be separated from the film covering the inside. Then wash well, removing all dirt, put the stomachs in the bowl of a food processor.

Next, you need to peel the onion and place it in the bowl. Grind the stomachs with onions in a combine to a state of minced meat. Transfer the minced meat to a deep bowl. Squeeze out the white bread swollen in milk and put it in a bowl with minced meat. Break chicken eggs here, sprinkle with red pepper, s alt to taste and mix all the ingredients thoroughly. Prepared according to the recipe of chicken gizzardsminced meat is ready.

First, pour oil into a frying pan and put on fire. Minced chicken stomachs will turn out softer, so when the oil is warm enough, it is better to put it in the pan with a tablespoon. Fry cutlets on one side and on the other until golden brown. Based on the recipe for chicken stomachs, you can cook delicious and satisfying cutlets. Mashed potatoes and fresh vegetables are good as a side dish.

Barley soup with chicken stomachs

List of ingredients:

• Chicken gizzards - 1 kg.
• Barley - one glass.
• Water - five liters.
• Carrots are one big thing.
• S alt - dessert spoon.
• Onion - one head.
• Oil - 30 ml.

Step by step recipe

The recipe for cooking chicken stomachs with barley is simple. By strictly following the instructions, in the end you can get a very tasty and rich first course.

Step 1. Initially, it is necessary to sort out pearl barley and rinse well. Since barley is cooked for quite a long time, it must be placed in a small bowl, pour cold water and leave to soak for several hours, and preferably overnight. So, you can quickly cope with the cooking process.

Step 2. Separate the chicken stomachs from the films, wash under running water, then cut into small pieces. Next, fill the pan with water and lower the chopped chicken stomachs into it. Put on fire and after boiling, removing the foam with a slotted spoon, boil the stomachs, covering the pan with a lid, for at least an hour. They must welduntil soft.

Step 3. Next, according to the recipe for dishes from chicken stomachs, you need to peel, wash the carrots and onions. It is advisable to rub the carrots through a grater, and chop the onion into small pieces. Stew chopped carrots and onions in a preheated pan with vegetable oil for about ten minutes, as soon as the carrots become lighter, you can turn off the fire.

Step 4. After using the recipe for cooking chicken stomachs with barley, the chopped stomachs were cooked until soft and the cereal was soaked for the required time, they need to be combined. Add barley to a saucepan with stomachs simmering over low heat and cook until the cereal is cooked.

Step 5. Then put the carrots and onions fried until soft from the pan. S alt the soup, and you can also complement the taste with other spices to your liking. Stir and after boiling, cook for another five minutes. Then turn off the fire, cover with a lid and let it brew for fifteen to twenty minutes.

Step 6. Pour the delicious soup of chicken gizzards and pearl barley into portioned plates and serve for dinner, preferably with black bread.

Chicken gizzards cooked with potatoes

Required products:

• Chicken stomachs - one kilogram.
• Potatoes - two kilograms.
• Ground pepper - a quarter of a teaspoon.
• Sweet paprika - tablespoon.
• Onions - four pieces.
• S alt - dessert spoon.
• Dill - half bunch.
• Butter – 0.5 cups.

Cooking potatoes with chicken stomachs

The process of preparing this delicious and satisfying dish must begin with the fact that one by one prepare the products included in its composition. First you need to clean the stomachs from the film and all the dirt, wash them well and put them in a colander, leave them to drain excess water. Then, on a cutting board, cut them into medium-sized pieces.

Peel the potato tubers, rinse and cut into cubes. Put the potato slices in any dish and completely cover with cold water. Onion heads also need to be peeled, rinsed under a tap and chopped into half rings. The ingredients for the chicken gizzards with potatoes recipe are ready.

Now you need to take a large frying pan and, pouring oil into it, heat it well over high heat. After the pan with oil is hot, put the pieces of chicken stomachs into it first. Reduce heat and simmer for about ten to fifteen minutes. Then the second to send chopped onions in half rings into the pan. Stir and simmer until the onion turns golden.

Next is the turn of spices, sprinkle the stewed stomachs and onions with s alt, ground pepper, and a tablespoon of sweet paprika. Mix well, boil water separately in a kettle and pour the contents of the pan so that the water is three centimeters higher than the meat. Boil the stomachs under covered water for about half an hour. Then drain the water from the bowl with the potatoes and transfer them to the pan.

If necessary, you can top upboiling water so that the potatoes with chicken stomachs are completely covered with water. You can also add s alt to taste. Once again, mix all the ingredients well, bring to a boil. Then reduce the heat to a minimum, cover with a lid and simmer until the potatoes and hearts are ready. When the chicken gizzards and potatoes are soft, sprinkle them with finely chopped fresh dill.

Continue to simmer for about ten more minutes and remove the pan from the heat. Immediately spread the stewed chicken gizzards with potatoes while hot on the prepared portioned dishes. And serve for lunch or dinner a delicious, fragrant and nutritious dish with fresh washed vegetables.

Chicken gizzard stew with vegetables

List of ingredients:

• Chicken gizzards - 1.5 kg.
• Bulgarian pepper - four pieces.
• S alt - dessert spoon.
• Dill - one bunch.
• Onion - two pieces.
• Cabbage - one fork.
• Sweet paprika - tablespoon.
• Carrots - four pieces.
• Cumin - dessert spoon.
• Oil - 50 ml.

Cooking recipe

Using a proven recipe for delicious chicken gizzards, you can cook such a he althy and satisfying dish that will appeal to all family members. And you need to start with the meat ingredient. Chicken stomachs must be separated from the dirty inner film. Then rinse thoroughly under the tap and, cutting each stomach into four pieces, lower into a pot of s alted cold water.

Put on a large fire, bring to a boil, not forgetting to remove the resulting foam. Reduce heat and simmer for 60 minutes until stomachs are tender. Cooking time should be used to prepare vegetables. In white cabbage, cut off the extreme leaves and cut into squares, no larger than two centimeters in size. Bulgarian sweet pepper is desirable to take two colors: red and green. Wash it, cut lengthwise into two parts, clean from seeds and partitions and cut into strips.

Peel carrots using a special knife, rinse and rub through a grater. Onions are also peeled, rinsed and chopped into thin rings. Rinse fresh dill, shake off and chop. Almost all the ingredients for the stew are prepared, and you can start cooking them. Further, in accordance with the recipe used for chicken stomachs, the photo of which can be seen above, you need to take a frying pan, pour oil into it and place it on fire to heat.

When the oil is well heated, put the onion rings into the pan first. Fry for a short time until golden brown and immediately add the grated carrots. Without ceasing to stir, fry for three to four minutes, no more, and remove from heat. Separately, in a saucepan placed on fire (preferably with a thick bottom), heat the oil to the desired temperature. Then put chopped cabbage into it. Fry, stirring constantly, for five to seven minutes and pour in one glass of broth from boiled stomachs.

Here in the pan put the Bulgarian pepper, cut into strips and stewed onfrying pan carrots and onions. Add cumin and paprika, mix well and simmer for ten minutes. Then put boiled chicken stomachs to the stewed vegetables, add quite a bit of broth, cover with a lid and simmer over low heat until the cabbage is ready. Sprinkle with chopped dill ten minutes before turning off. Stew of vegetables and chicken stomachs is ready.