Chicken stomachs have always been a great alternative to meat and chicken, recipes for how to cook chicken stomachs are abundant in any cookbook. All the charm of chicken stomachs (they are also affectionately called navels) consists of a combination of softness and elasticity of the final product. To get a tasty dish, and not a tough substance, chicken stomachs need to be properly prepared for cooking.
It is better to buy chilled by-products, or without an ice crust, the presence of which indicates that the product has been defrosted several times. Frozen stomachs should be placed on the bottom shelf of the refrigerator for several hours so that the thawing process takes place slowly. Each stomach needs to be unfolded, the film removed and the most careful way to see if even the smallest fragment of yellow or yellow-green color remains. Bile, and this is it, gives bitterness when cooking, which cannot be removed by anything, the dish will be completely and irrevocably spoiled. Better to spend a few extra minutes to avoid disappointment.
Chicken stomachs can be cooked either boiled, stewed or fried. But, more often than not, stomachs are boiled, even before further frying.
Hearty chicken stomachs
Ingredients:
- Chicken stomachs – 0,9 – 1 kg.
- Onions – 1 pc.
- Carrots – 1 pieces.
- Garlic – 3 cloves
- Sour cream – 200 gr.
- Tomato paste – 2 tbsp. l.
- Sunflower oil – 2 tbsp. l.
- Soy sauce – 5 tbsp. l.
- Ground black pepper, salt to taste.
Prepare chicken stomachs, chop and boil for an hour. Meanwhile, combine the soy sauce with chopped garlic and pepper. Put the boiled stomachs in the sauce for 30 minutes. Fry finely chopped onions and grated carrots in oil until the onions are transparent, send stomachs to it along with sauce, tomato paste and sour cream. Season with salt, stir and simmer over medium heat for 15 minutes. Serve with any neutral side dish – mashed potatoes, boiled pasta, rice.
Chicken stomachs stewed with green beans
Ingredients:
- Chicken stomachs – 0,3 kg.
- Beans – 0,2 kg.
- Onions – 1 pc.
- Carrots – 1 pieces.
- Garlic – 1 teeth
- Sour cream – 1 tbsp.
- Sunflower oil – 2 tbsp. l.
- Greens – to taste
- Salt – to taste.
Rinse chicken stomachs, prepare, pour cold water and boil for half an hour. Chop the onion, grate the carrots. Fry the onions in oil for 2-3 minutes, then with carrots for three minutes. Add boiled stomachs, simmer over medium heat for 30-40 minutes, depending on whether whole or sliced stomachs were used. Add green beans, sour cream and crushed garlic. Pour in a little broth in which the stomachs were cooked (can be replaced with boiling water). Season with salt, season to taste, stir and cook for another 10 minutes. Serve sprinkled with chopped fresh herbs.
Chicken stomachs with garlic
Ingredients:
- Chicken stomachs – 1 kg.
- Garlic – 1 teeth
- Onions – 1 pc.
- Carrots – 1 pieces.
- Sour cream – 1 tbsp.
- Sunflower oil – 3 tbsp. l.
- Ground black pepper, salt, fresh herbs to taste.
In a frying pan, fry the onions and carrots in sunflower oil. Rinse and cut the boiled ventricles. Chop the garlic, add to the pan, stir and cover. Add prepared stomachs for frying and fry for 15 minutes, stirring occasionally over low heat. Add sour cream if desired. Season with salt and pepper to taste. Serve sprinkled with finely chopped herbs.
Chicken ventricle shashlik
Ingredients:
- Chicken stomachs – 1 kg.
- Onions – 2 pc.
- Lemon juice – 100 ml.
- Ground black pepper – to taste
- Fresh herbs to taste.
Clean, wash and dry chicken ventricles. Season with salt, pepper, mix with chopped onions and lemon juice. Put the kebabs to marinate in a saucepan for 40-50 minutes.
String the pickled ventricles on skewers and fry on charcoal until tender, turning constantly.
Serve with herbs and vegetables.
Many people hesitate to cook chicken stomachs, thinking that the combing is so long and difficult that the result is not worth the effort. What else can be prepared from chicken stomachs, see our section “Recipes”.