Chicken by-products, which include the liver, stomachs and hearts, are not as popular as chicken meat itself, which is largely due to the inability to cook them. If you master the simple rules for preparing offal, you can diversify the menu with original and delicious dishes.
Chicken liver, stomachs and heart: how to cook?
This offal is the easiest to cook, as the meat of the chicken hearts is tender enough to avoid prolonged stewing or cooking. Cleaning or thoroughly flushing the hearts, as is done with the ventricles, is also not required. Since their size is not very large, they are used entirely in most recipes.
Prepare chicken hearts in pots, this will require: – 300 g of chicken hearts, chilled or previously defrosted; – 2 onions; – 100 g of sour cream; – salt and pepper to taste.
Hearts must be washed, chopped onions in half rings, mixed with offal, sour cream, salt and put in pots. After that, it remains to stand the pots of hearts in a preheated oven for half an hour.
You can also use a microwave oven for cooking, by selecting the maximum power mode and setting the cooking time to half an hour.
This part of the chicken must be prepared more delicately, first of all, this concerns the washing of the stomachs, and then the time of stewing or boiling them. Since during its life the chicken also feeds on small shells and sand, traces of them can remain in the stomach, therefore, they must be thoroughly rinsed before cooking. Initially, the ventricles are quite tough, so they should be boiled and stewed for twice as long as regular chicken meat. On average, stomachs acquire softness in at least an hour of active heat treatment.
Buckwheat with chicken stomachs is very tasty. For its preparation you need: – 200 g of buckwheat; – 1 carrot; – 1 onion; – 300 g of ventricles; – salt to taste; – vegetable oil for frying.
The ventricles must be boiled in water with the addition of salt for at least an hour, buckwheat is prepared at the same time, but this takes no more than 20 minutes. To make the porridge crumbly, you need to take 3 parts of water in relation to one part of the cereal. Then the stomachs should be cut into strips, fried with pre-chopped onions and carrots and mixed with ready-made buckwheat porridge.
Chicken liver is much more tender than pork or beef liver, it makes a delicious pate. To prepare it, you need: – 300 g of liver; – 50 g butter; – 1 carrot; – salt, vegetable oil for frying.
The liver must be rinsed, the parts connected to each other by the ducts cut, fry in vegetable oil until cooked for 10 minutes. Boil the carrots, peel and scroll through a meat grinder. Do the same with the liver after cooling it, then add butter to the pate and beat with a blender until smooth.