Chicken stomachs: cooking, recipes

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

Cooking chicken stomachs attracts few housewives. It is believed that this offal is used only in cases where there is not enough money for meat. This is a very erroneous opinion. There are original recipes according to which cooked chicken stomachs will become a delicacy and will appeal to all family members and guests at the celebration.

In sour cream

This dish will require a minimum of funds and a little time to cook:

• It needs 600 g of stomachs to be washed and cleaned well.
• Send them into a pot of cold water and put on fire, then bring to a boil and cook for another hour.
• At this time, peel and finely chop one large onion.
• Put the pan with vegetable oil on the fire. And send boiled stomachs and onions into it.
• Fry the mass until a ruddy color appears, adding s alt and spices to it. According to the recipe, it takes 15-20 minutes to cook chicken gizzards in a pan.

After that, 0.5 liters of broth, in which offal was cooked, should be added to it. And after 20 minutes, add a glass of low-fat sour cream and simmer for another 20 minutes

Serve cooked chicken gizzards with any side dish. They are delicious when served warm.

There is another recipe for cooking chicken stomachs in sour cream:

1. To prepare the dish, you need to process 450 g of offal. They are cut into 4 parts and sent to the pan.
2. The onion is chopped into small cubes and fried in a pan with the addition of 3 cloves of garlic, chopped with a knife. Then the frying is sent to the pan to the stomachs.
3. Sour cream (200 g) should be mixed in a pan with 50 ml of water and brought to a boil. This sauce is poured over the mass in a saucepan. The dish is stewed for 50 minutes over low heat. And at the end, a bunch of finely chopped greens is poured there.

There is no need to cook the dish in advance, because even in the refrigerator the greens in sour cream sauce will turn sour.

Georgian

This recipe for cooking chicken stomachs in a pan is suitable for economical housewives:

• It will need 0.5 kg offal, which should be washed, cleaned and cut in half.
• Then the stomachs are put on fire in a pot of cold water and boiled for 50-60 minutes. Then they recline in a colander and wash.
• 1-2 onions are finely chopped and sent along with offal to the pan.
• The mass is fried with spices for at least 15 minutes.

At this time, you can start cookingsauce. For it, you need to push 2-3 cloves of garlic through a press and s alt it. Then pour a glass of broth in which the stomachs were boiled.

The finished dish is served hot with sauce in a separate bowl.

With vegetables

This step-by-step recipe for chicken gizzards will help diversify your daily menu. For its preparation you will need:

• offal 0.5 kg;
• onions and carrots 1 each;
• sweet pepper 1pc;
• spices;
• vegetable oil;
• tomatoes or tomato paste.

1. The stomachs need to be treated first. They are washed well several times under running water and cleaned.
2. Then cut them vertically in half.
3. Offal put to cook in a saucepan over medium heat for 50 minutes.
4. At this time, you can start cooking vegetables. All of them are peeled and cut into large half rings.
5. The vegetables are fried in vegetable oil until soft.
6. Then boiled chicken stomachs are added to them.
7. The dish must be s alted and peppered.
8. At the end of cooking, a half-ringed tomato is added or 1 tbsp. l. tomato paste.

Chicken gizzards: a recipe for cooking in a slow cooker

Almost all recipes with chicken stomachs are cheap. This dish will be no exception:

• It will need 500 g offal, peeled and cut into 4 pieces.
• One large onion cut into small cubes and fry onfrying pan or in a multicooker bowl in vegetable oil. After 5 minutes, the stomachs are sent there for another 10 minutes.
• At this time, 5-6 potatoes are peeled and cut into large slices. The frying together with the potatoes is sent to the slow cooker and poured with water so that the mass is completely covered with it.
• The dish is s alted and peppered to taste.

The lid of the multicooker is tightly closed and the "Extinguishing" mode is set for 1 hour. Before serving, the dish can be sprinkled with chopped herbs.

Korean chicken gizzard recipe

This cuisine features savory flavors and original ingredients. Offal snacks are very popular in this country.

The recipe for cooking chicken stomachs in Korean has become one of the favorites of our housewives. To prepare, you must purchase in advance:

• 500 g offal;
• carrots and onions 1 each;
• soy sauce;
• garlic and spices.

This recipe uses coriander, red and black pepper.

1. Chicken stomachs are boiled for half an hour. At this time, vegetables are being processed.
2. Onions are cut into half rings, carrots are cut into cubes. Vegetables are seasoned with s alt and all the spices in a good pinch, squeezed well by hand and marinated in 2 tbsp. l. vinegar.
3. Vegetables are sent to a pan with vegetable oil and fried for 10 minutes. Juice is not drained from them. Stomachs are also sent here with three tablespoons of soy sauce.
4. The whole mass is stewed for about 20 minutes. The dish is left to cool completely. You can add sesame seeds to it if you wish.

Serve it as an appetizer or with any side dish as a main dish.

Bean salad

First you need to prepare all the required ingredients:

• 400 g stomachs;
• 1 can (250g) canned beans;
• one onion and one carrot each.

1. Offal is cleaned and boiled for 1.5 hours in s alted water.
2. They are then allowed to cool and cut into cubes.
3. Onions are chopped into thin half rings. Carrots are rubbed on the Korean salad maker.
4. Vegetables are fried in vegetable oil until soft. They are transferred to a bowl and the stomachs are sent to them.
5. The beans from the jar are washed in a colander and sent to the total mass.

The salad is s alted and seasoned with pepper. It can be seasoned a little with vegetable oil or mayonnaise. Only it is worth doing it in a minimal amount so that the dish is not too fatty.

Cutlets and stomachs in the oven

If you need to quickly prepare a hearty dinner, then cooking chicken ventricles according to this recipe will not cause you any problems and will definitely appeal to the whole family:

First, you need to wash the offal and cut them into 4-5 pieces

• The stomachs are minced in a blender. One peeled onion is also sent there. The mass mustturn out not mushy.
• One egg is added to it.
• The minced meat is s alted, peppered and kneaded well.
• Cutlets are spread on a heated pan with sunflower oil with a tablespoon. They are fried on both sides until crisp and served with any side dish.

There is another easy way to cook chicken gizzards that will help you cook dinner in 40 minutes:

• You need 1 kg of stomachs to be cleaned and poured over with boiling water.
• Onions and carrots are cut into thin half rings.
• A variety of spices are added to 1 liter of kefir, which are used in home cooking.
• This sauce is poured over all other ingredients and left for 20 minutes to soak.
• The whole mass is sent to a tall baking dish, sprinkled with grated sausage cheese (150 g) on top and sent to the oven for 35 minutes.

The dish is served hot. If desired, you can sprinkle it with chopped herbs on top.

Pilaf

This recipe uses pan-fried chicken gizzards. Such pilaf cannot be called traditional, but the dish can help out the hostess when there is no meat in the house, and the family needs to be fed a hearty dinner:

1. Chicken gizzards (0.4 kg) are cleaned, cut into 4 parts and boiled for 30 minutes.
2. At this time, peeled carrots are rubbed on a large nozzle or cut into thin sticks.
3. The onion is finely chopped, and 2-3 cloves of garlic are crushed with a knife. All vegetables are sent to a pan with vegetable oil and sautéed 10minutes.
4. Then offal is added here and fried for another 15 minutes.
5. Put a pot with a thick bottom on the fire, pouring 1.5 liters of water into it. After boiling, rice (400 g) and frying are added to it. Here you can add seasonings for cooking pilaf.
6. The dish is simmered over low heat without stirring - in this case, the grains of rice will not stick together.

Plov is served hot. It can be perfectly stored in the refrigerator for 1-2 days. And before the next serving, pilaf is heated in a pan or in a microwave oven.

Pate

Cooking chicken stomachs according to this recipe will help you make an original appetizer on the festive table and a delicious putty for sandwiches for every day:

• The stomachs (450 g) are thoroughly washed and cut off all excess films. Cut into 4-6 pieces. Chicken hearts (450 g) are processed in the same way.
• Offal is sent to a pot of water, where they are boiled for 2 hours. It is necessary to constantly add water there so that it does not completely boil away.
• One large onion finely chopped. Carrots are rubbed on a large nozzle.
• Vegetables fried in butter.
• Boiled offal is sent here in 10 minutes. The mass is fried for 20 minutes with the addition of spices favorite by the hostess.

Now all these ingredients are whipped with a blender. The density can be adjusted with the broth. The pate can be beaten until smooth or leave small grains

It should be served with slicesfresh bread or toast. Sandwiches can be topped with a small sprig of parsley. Such an appetizer will be a great option for buffets or a quick snack at work.