It’s not easy to cook chicken stomachs, but if you do it right, the dish will turn out to be very tasty. In addition, it is a low-calorie product, so it is suitable for those who follow the figure.
Pick your recipe
There are many ways to cook chicken stomachs. They can be boiled, stewed, fried and even marinated. You can make a salad or soup from them. Different countries have their own characteristics of the use of this product. In Slavic cuisine, stomachs are often stewed with vegetables.
In order for the dish to turn out delicious, the specifics of this offal should be taken into account. Stomachs are prepared for 2-2.5 hours, otherwise they will be rubber. Therefore, be patient.
Chicken Stewed Potato
Ingredients:
- chicken stomachs - 600g;
- onions - 1 pc.;
- carrots - 1 pc.;
- potatoes - 1 kg;
- Bay leaf;
- salt;
- pepper;
- seasonings;
- greens (parsley, dill).
To begin, rinse your stomachs from sand and grain residues, remove the inner shell. If this is not done, then the dish will be bitter. Rinse again after that. Peeled stomachs put in a pan, pour cold water. Add salt and bay leaf. Boil them over low heat for 1.5 hours. After that, remove the stomachs from the pan, and strain the broth.
Wash and peel the vegetables. Cut the carrots and onions into small cubes, just cut the potatoes into several parts. Put a cauldron on a fire, heat vegetable oil in it and fry the onions. When it turns golden, add carrots to it and spasser all together. Put potatoes and stomachs in a cauldron. Pour in all the broth. Add water if necessary. Simmer over low heat until the potatoes are tender. 15 minutes before cooking, salt the dish, add spices. At the very end, add chopped fresh herbs, cover the cauldron with a lid and remove from heat. Let the dish stand for 20 minutes and serve.
If you do not have a cauldron, in order to stew potatoes with chicken stomachs, any other dishes with thick walls will do. For example, you can use the duckweed.
Chicken stomachs stewed with vegetables
Ingredients:
- chicken stomachs - 800 g;
- onions - 1 pc.;
- carrots - 1 pc.;
- sour cream - 1 glass;
- flour - 2 tbsp;
- vegetable oil;
- ground pepper;
- salt;
- seasonings.
Boil cleaned stomachs for 1.5 hours in salted water. After this, drain the broth, cool the stomachs a little and cut them into small pieces.
Prepare the vegetables: peel them, chop the onion into cubes or half rings, and grate the carrots on a coarse grater. Sauté them lightly with a little vegetable oil. Add stomachs to vegetables and fry them for five minutes. Pour a couple of glasses of boiled water and simmer for 20 minutes over low heat.
Pour the flour into sour cream, mix well until smooth. Make sure that there are no lumps left, and pour this mixture into the stomachs. Add salt, pepper, seasoning. Simmer another 15-20 minutes. Do not forget to constantly interfere with the dish, otherwise it may burn. Ready stomachs are very soft and tasty.
For chicken offal dishes, the same seasonings as chicken are suitable. Marjoram, rosemary, basil, thyme, curry will go well with them. You can also use ready-made mixes for chicken dishes.
As a side dish for stewed chicken stomachs, mashed potatoes or boiled rice are suitable. Serve the dish with pickles or pickles.