How to cook chicken stomachs to be soft and tasty?

Chicken stomachs are difficult to prepare offal. But if you process them correctly, you will eventually be able to serve very tender and juicy meat to the table. The following is a few tips on how to make chicken stomachs delicious.

Secrets for the softness of chicken stomachs

To make the dish successful, first of all you need to choose the right offal. It should be without yellowness, bruising and dark spots. Fresh high-quality stomachs of the bird are non-sticky, keep their shape perfectly and have a pleasant sweetish smell.

Soft defrosting will help make the treat soft.

1. First, frozen stomachs are laid out all night on the bottom shelf of the refrigerator.
2. Then their defrosting continues even at room temperature. Using an oven or microwave is not recommended.
3. The thawed product is washed well with running water and dried with paper towels.

Further, it must be thoroughly cleaned of all unnecessary, after which the prepared ventricles are steeped in cool water for a couple of hours.

Processing and cooking of chicken stomachs

To prepare a delicious delicate dish, it is important to properly process and cook the discussed offal. Mistresses will be useful to know some tricks of cleaning the ventricles.

How to clean?

When the offal has thawed, it must be cleaned. Some excess parts on the ventricles can completely ruin the taste of the finished dish. For example, bile, even its smallest residues, must be cut off from them.

 

Chicken stomachs get rid of the outer film.The manufacturer saves it on the product so that it retains its presentation.

How much to cook to be soft?

How much to cook the chicken ventricles until soft depends on many factors. For example, from the age of the bird. The stomachs of old chickens are larger and darker in color. It is better to refuse from their purchase or be prepared for a very long cooking of the product. On average, meat becomes soft after 50 minutes in boiling water.

Stomachs after all the preparatory stages are poured with boiling water. In the pan, its level should be 5 - 6 cm above the layer of offal. After boiling again, foam is removed from the surface of the water, and cooking continues over a quiet fire.

Soft and tasty chicken stomachs in a slow cooker

Ingredients: a pound of ventricles, onion, favorite seasonings, 40 ml of soy sauce, 3 tbsp. l tomato paste.

1. Prepared chicken navels are cut into medium pieces.
2. The onion is peeled, washed, cut into half rings.
3. The ingredients from the previous steps are sent together in a deep bowl, poured with soy sauce. To them are added any selected suitable condiments. Since soy sauce is very salty, additional salt is not required for the dish.
4. The mass is left to marinate for at least half an hour.
5. The contents of the bowl are laid out in the bowl of the “smart pan”. In the “Fry” program, the dish is cooked for 7-8 minutes.
6. Next, tomato paste is transferred to the container. If necessary, you can add a little water.
7. In a program designed for stewing, chicken stomachs in a slow cooker languish for 50 - 55 minutes.

If after the specified time the meat is harsh, you can extend the cooking process for another 17 to 20 minutes.

How to fry with onions and carrots in a pan?

Ingredients: 720 g of chicken stomachs, 2 pcs. onions, pickled cucumbers and carrots, 110 ml of purified water, salt, 2 teeth. garlic, black ground pepper.

1. The purified offal is cooked in salted boiling water for about an hour. Then the stomachs cool.
2. The carrots rubs coarsely, the onion gets rid of the husks and is cut with the finest half rings.
3. First, large pieces of garlic are fried in hot oil. Then it is removed from the pan, and on the remaining fat the remaining vegetables are cooked until golden brown. They are salting, perky.
4. Water is poured into the pan, straws of pickles, strips of boiled stomachs are added.
5. The contents of the container are stewed for about half an hour.
6. When the liquid evaporates, you need to fry the food for a couple of minutes.

Ready meals can be served hot right in the pan.

Stewed in sour cream

Ingredients: a pound of chicken stomachs, salt, bay leaf, 2 small onions, 160 g of fat sour cream, spices.

1. The offal is well washed, gets rid of everything superfluous.
2. Next, the stomachs are poured with boiling water, salted and boiled for about half an hour.
3. Finely chopped onion is fried until transparent in hot oil.
4. Straws of boiled stomachs are laid out to it. Together, the food is fried for 6 to 7 minutes.
5. Sour cream is laid on top for meat and vegetables. If it is very thick, you can add a little water or stock left over from cooking the navels.
6. The dish is stewed under the lid for another 20 - 25 minutes.

Ready meals are sprinkled with chopped green onions. You can add hot pepper to your taste.

Korean Chicken Nipples

Ingredients: 780 g of offal, 2 large fresh carrots, 3 large onions, 3 to 4 teeth. garlic, 1 tbsp. l vinegar (9%), 4 tbsp. l soy sauce and refined oil, 2 mal. tablespoons of salt, a pinch of red and black pepper, ½ tsp. ground coriander and seasoning for Korean carrots.

1. The stomachs are well washed, cleaned, cut in half.
2. Under a lid over medium heat, the meat is cooked for a little less than an hour. The liquid immediately salts.
3. Next, the broth is drained, and the stomachs are left to cool.
4. The meat is cut into strips.
5. The onion is peeled and chopped with long, thin feathers, after which it is lightly fried in hot oil. At the same time, it should remain a little crispy.
6. Carrots are rubbed with a special Korean nozzle.
7. The prepared ingredients are combined in a deep bowl, all other components from the recipe are added to them, except for oil and black pepper. Garlic is previously passed through a press.
8. The black pepper oil is brought to a boil, after which it is poured onto the mixed products.
9. The snack is poured, transferred to a plastic container and sent to cool for 2 to 3 hours.

Ready-made Korean navels are perfectly stored in the refrigerator for about a week.

Roasted in the oven

Ingredients: a pound of chicken navels, 8 medium potatoes, 2 carrots, onions, a large spoonful of hot adjika and tomato paste, a pinch of ground thyme, sweet paprika and coriander, salt.

1. The peeled thawed meat is finely cut, and then poured into a frying pan. All seasonings, salt are immediately added to the ventricles. They are fried until golden brown with frequent stirring.
2. The potato is peeled, cut into cubes, immediately salted and laid out on the bottom of the pots for baking. The vegetable should fill them about half.
3. The second layer is the stomachs.
4. Next are thin half rings of onion, fried in oil remaining from offal until rosy.
5. The carrots are grated and finely cooked in the same frying pan with adjika and tomato paste for softness.
6. The resulting mass is laid out onion.
7. The contents of the pots are filled with water.

Under the covers, the stomachs in the oven are stewed for 40 - 45 minutes at 200 degrees. Another 10 - 15 minutes cooking continues without lids.

Braised Chicken Stomachs with Potatoes

Ingredients: half a kilogram of offal, the same amount of potatoes, onion head, 2 tbsp. l lard, 3 bay leaves, 2 pinches of salt.

1. On pork lard, first chopped onion is fried until golden.
2. Then chicken slices are added to the vegetable. Cooking lasts 12 to 15 minutes.
3. Large slices of potato are laid out in a frying pan, boiling water is poured. Water should reach at least the middle of the potato.
4. Under the lid, the dish languishes until all the ingredients are soft.
5. At the end of cooking, lavrushka and salt are added.

You can enter any spices in the dish.

Chicken stomachs with mushrooms

Ingredients: 680 g of stomachs, 2 onions, half a liter of sour cream, salt, 230 g of champignons, aromatic herbs.

1. Prepared chicken navels are randomly chopped and, together with half rings of onions, are sent to languish under the lid for 80 minutes.
2. In the process, you need to add water to the pan as the liquid evaporates.
3. When the stomachs soften, you can add salt, seasonings and plate mushrooms.
4. After another 8 - 9 minutes, sour cream is transferred to the pan.

It remains to languish the treat for 10 to 12 minutes. Before serving for dinner, chicken stomachs in sour cream with mushrooms insist well under the lid.

Stew in tomato and sour cream sauce

Ingredients: kilo ventricles, 180 g onions, 2 carrots, 4 tbsp. l pasta from tomatoes, half a glass of medium fat sour cream, salt, a pinch of dried basil, 3 tbsp. water, dry garlic.

It is interesting:chicken stomach salad

1. Prepared chicken navels are finely cut and sent to cook for an hour.
2. Carrots rubs coarsely, onions crumble smaller. Vegetables are fried until golden brown in hot oil.
3. Straws of boiled stomachs and all other products from the recipe are sent to the pan.

The dish is stewed under the lid for 20 - 25 minutes over medium heat.