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Braised chicken stomachs: recipe video
Chicken ventricles, also called navels, are used in the preparation of first and second courses, which are very tasty and nutritious. And since this is a low-calorie product, it is also recommended for consumption by nutritionists.
Braised chicken stomachs: recipe
Stewed ventricles with vegetables
– 800 g of chicken ventricles; – 4 medium onions; – 1 medium carrot; – salt, pepper, favorite spices; – vegetable oil.
First you need to clean the ventricles, remove the hard yellow film that is inside.
To better remove the inner film, it should be doused with boiling water
After removing the excess from the navels, you should thoroughly rinse them and cut each ventricle into several parts, then rinse everything again in water.
Now you can start quenching the ventricles. Well washed, they need to be laid out in a dry frying pan to evaporate excess moisture.
It’s time to add vegetable oil: you need to pour in a small amount, just for frying. Onions should be peeled and finely chopped, added to the ventricles. After a couple of minutes, add the carrots grated on a coarse grater here. After the vegetables have become soft, pour a glass of water into the total mass.
Next, reduce the heat and leave to simmer. Since the stomach of a chicken is quite dense in structure due to the fact that you have to digest coarse food, stewing can take up to 2 hours in time. The dish can be prepared faster if the birds from which these ventricles were extracted were young. The readiness is determined by the taste, the navels should be soft and tender.
Add salt, pepper and your favorite spices at the end of the process along with your favorite seasonings. As a side dish, you can make mashed potatoes, boil rice or a river.
Chicken gizzards stewed in a slow cooker
Chicken offal is practically in no way inferior to meat. The ventricles contain a large amount of protein, a lot of iron, zinc, folic acid and polyunsaturated acids. Cooking them in a slow cooker has now become available for housewives. The recipe for stewed ventricles for such a helper is described below. For him you will need:
– 1 kg of stomachs; – 1 carrot; – 1 onion; – 2-3 st. spoons of sour cream; – ½ glass of water; – salt and spices to taste.
Rinse chicken navels, remove fat and excess films from them.
Such fat usually contains a lot of debris that was in the stomach.
Peel the listed vegetables, finely chop the onion, and grate the carrots. Fry them on the set “Baking” mode for 10 minutes. After this time, add the ventricles cut into several parts, salt and pepper to taste, half a glass of water and a few tablespoons of sour cream into the multicooker bowl.
Boil offal before stewing is not required. Mix all the ingredients, turn on the “Stew” mode and set the time indicator to 2 hours. In order for the navels to melt directly in your mouth, you need to simmer longer. You can serve this dish with any side dish.