Chicken navels and hearts recipe in the oven. How to deliciously cook chicken stomachs: recipes with photos.

Chicken stomachs are loved and bought by few, but in vain. There are many interesting recipes for their preparation, and some dishes are very, very tasty.

So, how tasty and not too difficult to cook chicken stomachs?

First recipe

Soft, tasty and tender, you get stewed chicken stomachs with vegetables. To prepare such an interesting dish you will need:

500 grams of chicken stomachs;
two medium-sized onions;
two tomatoes;
one carrot;
three to five tablespoons of vegetable oil;
three cloves of garlic;
three bunches of parsley and dill;
one teaspoon of salt;
half a teaspoon of a mixture of peppers (you can use only red pepper and black in equal proportions).

Description of the cooking process:

Chicken stomachs should be washed well in running water and cleaned of all veins and films. If they are large, then they can be cut.
Peel and finely chop the onion. Carrots should be washed and grate on a medium or large grater.
It is advisable to pour tomatoes with boiling water and peel, then the dish will be even more tender. But removing the skins is optional. Cut the tomatoes into small cubes or chop them in a blender.
Peel and chop the garlic with a blender or garlic crush.
Wash the greens, brush and chop with a knife.
Heat the oil in a skillet or pan with high walls.
Put onions with carrots and ventricles in a pan. Fry them for about 7-10 minutes until a golden hue appears.
Now you can add the tomatoes. Next, immediately cover the stewpan with a lid and simmer all the ingredients for about half an hour.
When the stomachs are soft, add garlic, a mixture of peppers and salt. Cover the pan and turn off the heat after five minutes.
Let the dish brew a little and serve with any side dish.

By the way, it is quite possible to extinguish stomachs in a slow cooker, it is even more simple and quick.

Second recipe

Cook amazing chicken stomachs with potatoes and mushrooms. Here's what you need for this:

600-700 grams of chicken ventricles;
300 grams of mushrooms (you can use any);
4 large potatoes;
five tablespoons of sour cream;
three tablespoons of sunflower oil;
one chicken egg;
pepper and salt to taste.

Cooking:

Rinse well and clean chicken veins and films. Place them in a pan with thick walls and fill with water, cook until fully cooked (about 40-60 minutes).
While the stomachs are boiling, do the rest of the ingredients. Potatoes need to be peeled, washed and cut into slices or cubes of medium size.
Rinse the mushrooms well and cut them in any convenient way. Then fry them in sunflower oil until tender, that is, until golden brown.
When the chicken stomachs are cooked, add the potatoes to the pan. After fifteen minutes, spread the mushrooms. You do not need to add water, on the contrary, it should almost boil away, because you are cooking not a soup, but a second dish.
Next, add pepper and salt. When all the water has boiled, mix the egg with sour cream and pour this fill into the pan. Cook the dish for another five minutes under the lid, then turn off the heat.

Recipe three

Make delicious and savory chicken stomachs in Korean. To do this, prepare:

700-800 grams of chicken stomachs;
100 grams of soy sauce;
two tablespoons of apple or rice vinegar;
70 ml of vegetable oil;
two onions;
ground red pepper to taste.

Step-by-step instruction:

Stomachs need to be thoroughly cleaned and rinsed well.
Peel and cut the onion in half rings, mix it with the stomachs and remember everything properly so that the juice stands out, which will play the role of a marinade.
Combine soy sauce with vegetable oil and vinegar, mix everything actively until smooth. It is better to use a blender or mixer for mixing, but an ordinary fork (of course, in a skillful and dexterous hand) will do.
Now heat the mixture over a fire to make it boil. Immerse the stomachs with onions in it. Add pepper immediately.
Fry the stomachs over medium heat for about 5-7 minutes, then reduce heat to a minimum and cover the skillet. After 10 minutes, turn off the stove.
Let the dish brew and marinate for two to three hours, then serve as a savory snack.

Fourth recipe

An unusual and satisfying salad of ventricles can be served on the table for any holiday. To prepare it you will need:

500 grams of chicken ventricles;
300 grams of cherry tomatoes (ordinary tomatoes are also suitable, but only sweet and quite dense);
4-5 chicken eggs;
one red onion;
50-70 grams of leaf lettuce;
two to three tablespoons of vegetable oil;
salt to taste;
dressing mayonnaise.

Cooking:

Wash and clean the chicken stomachs well, then boil until fully cooked in slightly salted water.
Fried stomachs will be more delicious, so fry them in vegetable oil until golden brown.
Peel red onion and cut into half rings. If you use regular onions, then removing the bitterness will allow scalding it with boiling water.
Hard-boiled eggs, peel and cut into cubes (or grind using an egg slicer).
Cut the tomatoes into halves if using cherry, or into slices if you decide to take ordinary ones.
Wash the salad well, shake it, dry it and pick it into small pieces with your hands.
Put tomatoes, onions, ventricles, salad and eggs in a bowl. Season with mayonnaise and mix well.

By the way, mayonnaise can be replaced with sour cream or even natural yogurt.

Useful Tips

Films and veins must be removed, as they can give the finished dish an unpleasant aftertaste or even bitterness.
To improve the taste of the stomachs and at the same time slightly soften them, you can immerse them in water or milk at room temperature for half an hour. If you want to get rid of milk taste after such a procedure, then squeeze out the ventricles and wash them well.
Take your time and do not try to shorten the cooking time, otherwise the stomachs will remain stiff, because they consist of coarse muscle fibers.
To make the dish easier and tastier, you can not just remove the foam during the cooking process, but drain the water, moreover, it is desirable several times.
How much to cook chicken stomachs? Until fully prepared, that is, until softened. To appreciate the softness, just pierce the stomach with a fork. If the cloves entered easily and quickly came out, then you can turn off the fire. By the way, the larger the stomachs, the more mature the chicken was, which means that muscle fibers are coarser and require longer cooking.
To soften the stomachs and remove an unpleasant aftertaste, you can pre-marinate them. But use not very acidic ingredients to make the marinade. For example, mayonnaise, kefir or yogurt, sour cream, milk, tomato juice or sauce. The duration of such a procedure should be no more than a couple of hours, otherwise the meat, on the contrary, will become stiff.

Now you know for sure that you can cook a lot of delicious dishes from the available chicken stomachs. Take them into service!

Chicken stomachs or navels are an offal from which dishes are prepared in different cuisines of the world. They are boiled and fried. And stewed chicken stomachs, of which there are a huge number of recipes, can compete with delicacies.

The product is a complete animal protein, rich in iron, potassium, zinc and phosphorus, it contains a lot of folic acid, vitamin E and other useful substances.

Many housewives do not like to cook this product, because they believe that chicken stomachs are very difficult to clean.

Indeed, this work is quite painstaking, but at present there are already sold navels on sale that, before starting cooking, it is enough to thoroughly rinse and cut into pieces. If you have purchased uncleaned stomachs, the offal cleaning process can be simplified.

To do this, put the product in ice water for a couple of minutes. After that take them out, cut the film and remove it. Rinse your navel under running water and pour boiling water over it, then remove the remaining thin film.

Experienced cooks recommend boiling chicken stomachs before stewing, and the longer it is done, the softer the product will turn out. Put the prepared navels in a pot filled with cold water, put on a fire and cook for 1 - 1.5 hours. During cooking, periodically remove the resulting foam with a slotted spoon.

Recipe for chicken stewed in sour cream

Chicken stomachs stewed in sour cream, a very tasty and tender dish. It can be garnished with rice, boiled potatoes and vegetables.

To prepare the dish you will need:

1 kg of peeled chicken stomachs;
2 large carrots;
2 large onion heads;
1 cup sour cream;
3 to 4 tablespoons of vegetable oil;
1 - 2 bay leaves;
1/3 cup broth;
salt, black pepper - to taste.

Peel the chicken stomachs and boil until soft. Do not pour the broth in which offal was cooked - you will need it for cooking. Strip the boiled stomachs.

Peel the vegetables. Cut the onion into half rings, and chop the carrots into strips. Pour a small amount of vegetable oil into a frying pan, heat it and put the prepared onions in a bowl, sauté it until transparent and add chopped carrots. Stir the vegetable mass, cover the pan with a lid and simmer everything until soft.

Take thick-walled dishes, such as gooseberries. Place it on a stove and pour vegetable oil. After that, lay out the prepared chicken stomachs and lightly fry. Then lay out the sautéed vegetables and mix the foods. In a separate bowl, mix sour cream and a third of a glass of broth, add salt and season with pepper. The resulting mass fill the stomachs with vegetables, mix everything. Reduce heat and simmer for 10 minutes with the lid closed.

Chicken stomachs stewed with potatoes

Braised chicken stomachs with potatoes is a satisfying daily dish, for the preparation of which you will need:

700 g of purified chicken stomachs;
1 onion;
1 medium-sized carrot;
0.5 kg of potatoes;
2 cloves of garlic;
spices to taste;
salt to taste;
1 bunch of greens (parsley, dill, etc.).

Before stewing, prepare the chicken stomachs, peel them and boil for 1.5 hours until soft. Pour the vegetable oil into the stewpan and put the dishes on the fire. Cut the onions in half rings, and grate the carrots on a coarse grater.

Put the vegetables in hot oil, mix and passer until golden brown. Chicken stomachs cut into slices and add to vegetables. Season the mass with salt and spices. Fry lightly for 5 minutes and reduce heat. Cover the stewpan with a lid and simmer for 15 minutes. During stewing, you can add a little broth in which the chicken’s stomachs were cooked.

While the offal is being prepared, peel the potatoes and cut them into fairly large pieces. Put it in a saucepan, add the broth. Cover the dishes and simmer for another 20 minutes. When the potatoes become soft, turn off the heat. Peel 2 cloves of garlic and pass it through a press.

Add the garlic to the dish, season with black ground pepper and let the chicken stomachs stewed with potatoes stand for a while and soak in the aromas of seasonings. Before serving, sprinkle the dish with chopped herbs.

The recipe for cooking can be diversified by adding bell peppers, sliced \u200b\u200binto strips, or mushrooms. For piquancy, you can put a little red hot pepper, cut into rings, or add curry.

Chicken Stomach Fricassee

Fricassee is a French dish that was cooked by peasants. Usually it is made from white poultry meat, but fricasse is excellent also from chicken giblets (especially stomachs).

To prepare the dish you will need:

600 g of chicken stomachs;
1 leek;
200 g of champignons;
2 tablespoons of vegetable oil;
1/3 cup chicken stock;
1 tbsp. l flour;
0.5 cups cream;
5 pieces. black pepper peas;
salt to taste.

Prepared ventricles cut randomly. Cut leek into rings. Wipe the champignons with a napkin and cut into slices. Fry the mushrooms in a deep frying pan in vegetable oil, remove them and pass the leek in the same oil. When the onion becomes transparent, add the fried mushrooms and a spoonful of flour, mix everything thoroughly and fry it lightly.

Pour the cream into the mass and mix again so that there are no lumps. Put chicken stomachs in the resulting sauce, add peppercorns and salt. Cover. Stew fricassee should be for 10 to 15 minutes. Serve a dish with fresh vegetables and boiled potatoes.

There are a huge number of recipes for preparing chicken stomachs and they are prepared in many countries of the world. This is a popular, low-calorie and budget product. They can be stewed with vegetables, baked in the oven, grilled or in a slow cooker, boiled soups or added to salads. They also contain a large amount of vitamins and minerals.

First meal

Soups from chicken stomachs are very tasty and satisfying. The mashed soup is also suitable for baby food.

Soup “Yummy”

Ingredients:

500 grams of chicken stomachs;
3 medium potatoes;
One onion and carrot;
50 grams of sunflower oil;
30 grams butter;
150 grams of tomato juice;
Dill, parsley, turmeric, salt.

Boil navels until soft in 2 liters of water. Diced peeled potatoes, add to broth. In sunflower oil, make frying of onions and carrots, pour in tomato juice. Add the roast, turmeric and salt to the broth. Remove from heat, beat with a dipping blender and add butter. When serving, sprinkle with finely chopped herbs.

Millet soup

Ingredients:

1.5 liters of water;
300 grams of chicken stomachs;
5 medium sized potatoes;
0.5 large onions and carrots;
100 grams of millet;
One chicken egg;
Bay leaf, parsley;
Salt and pepper to taste.

Wash the chicken stomachs, cut into slices, boil until cooked, salt, add the cubes to potatoes and cook until the potatoes are almost ready. Add grated carrots and half the onion (do not cut), boil for 5 minutes. Rinse millet, add to soup, cook until millet is ready, remove the onion. Blatter the egg and pour in the soup with continuous stirring, cook for another 5 minutes. Add chopped parsley, bay leaf, pepper. Let the soup boil. Salt if necessary.

Minestrone

Ingredients:

2 liters of bone broth;
300 grams of chicken stomachs;
200 grams of rice;
5-6 medium potatoes;
Carrots, bell peppers one at a time;
Savoy cabbage;
Fresh green peas;
Spaghetti;
Parmesan;
Parsley;
Butter.

Boil rice in the broth. Cook short-broken spaghetti in salted water. Cut the stomachs into small pieces and put out. Dice vegetables, chop greens, stew in oil, mix with rice and spaghetti, salt, add boiled crushed bell pepper. Dilute with bone broth to make a thick soup.

Sorrel soup with herbs

Ingredients:

300 grams of chicken stomachs;
400 grams of potatoes;
100 grams of sorrel;
100 grams of chopped parsley, dill, onion;
One boiled egg;
Two tablespoons of sour cream;
2 liters of water;
Salt, spices to taste.

Rinse the stomachs, cut into four parts, stew in two glasses of water for 15 minutes with an open lid, add 1.5 liters of water, then add potatoes and sorrel, cut into strips, add salt and spices. Close the cover. Cook for 35 minutes. After cooking add greens and chopped egg. Add sour cream when serving.

Meatball Soup with Homemade Noodles

Ingredients:

400 grams of minced chicken stomach;
One egg;
400 grams of potatoes;
150 grams of carrots;
Two medium onions;
200 grams of homemade noodles;
Salt, pepper to taste;
50 grams of sunflower oil
3 liters of water.

Pass the chicken stomachs through the meat grinder twice, add the chopped onion and one egg. Knead the minced meat well and form meatballs the size of walnut. Cut onions, grate carrots on a fine grater, fry in a slow cooker with an open lid for 15 minutes. Dice potatoes. Add water, potatoes and meatballs to the multicooker bowl. Cook under the lid for 30 minutes. Open, add homemade noodles and boil for another 5 minutes with the lid open.

Mushroom soup

Ingredients:

500 grams of chicken stomachs;
1.5 liters of chicken stock;
300 grams of champignons;
100 grams of barley groats;
Vegetable oil;
Salt to taste.

Boil the stomachs. Peel and dice potatoes and carrots, fry in a small amount of oil. Add grits and fry to the broth, cook until the potatoes are ready. Cut the mushrooms into thin slices, add to the soup, cook for 15 minutes, add the chopped chicken stomachs 5 minutes before cooking, add salt.

Second courses

Chicken stomach dishes will be a wonderful decoration for festive table or family dinner.

Bitochki

Ingredients:

500 grams of chicken stomachs;
2 tablespoons semolina;
One medium onion;
One egg;
2 tablespoons of mayonnaise;
2 cloves of garlic;
Flour;
Salt, pepper to taste.

Stomachs, garlic and onions mince twice through a meat grinder. Add semolina, egg, mayonnaise to the minced meat. Stir well. Add salt and pepper to taste. Form the meatballs, roll in flour. Fry.

Stuffed pepper

Ingredients

5 bell peppers;
400 grams of chicken stomachs and hearts;
100 grams of lard and hard cheese;
Two medium onions;
A spoonful of sunflower oil;
Salt, pepper to taste.

Grind hearts, navels, lard and onions in a blender. To salt. Bell pepper cut in two lengthwise. Take out the seeds. Stuff and put on a baking tray greased with sunflower oil. Season with black pepper. If desired, sprinkle with grated cheese.

Grecotto

Ingredients:

Half a liter of chicken stock;
300 grams of chicken stomachs;
200 grams of buckwheat;
100 grams of breadcrumbs;
1 onion, chicken egg;
1 teaspoon green onion and parsley;
2 cloves of garlic;
1 tablespoon of honey;
2 tablespoons of olive oil;
Vegetable oil
Half a teaspoon of lemon peel;
Salt and lemon juice to taste.

Boil the stomachs until fully cooked, cut into small pieces, breaded in breadcrumbs and fry in a skillet. Fry the onion in olive oil, add the washed buckwheat, fry and add the broth. Simmer until buckwheat is ready, add honey, juice and zest, green onions, parmesan. Cook until it turns out thick sauce. When serving, put chicken stomachs on buckwheat and sprinkle with parsley.

Rustic stew

Ingredients

600 grams of chicken stomachs;
200 grams of table beets, carrots and potatoes;
150 grams of cabbage;
One onion;
Two tomatoes or a tablespoon tomato paste;
Salt, pepper to taste;
A clove of garlic (small).

Cut all the vegetables and stomachs into strips, onions into cubes. Fry the stomachs until golden brown and simmer in a small amount of water for 20 minutes. Fry all the vegetables separately and add to the stomachs after 20 minutes in the following sequence: beets, potatoes, carrots. Last add the cabbage. In the fried onions add tomatoes or tomato paste, diluted with broth. Pour the stew with this roast. Salt, pepper. Stew under the lid for 10 minutes. Add garlic as desired.

Navels in tomato sauce with mashed beans

Ingredients:

450 grams of chicken stomachs;
2 liters of water;
500 grams of beans;
Two medium onions and carrots;
One bell pepper;
150 grams of tomato paste;
70 grams of sunflower oil;
Salt, spices to taste.

Boil the beans and stomachs separately. Mash the beans. Salt to taste. Stomachs cut into four parts. Onion and bell pepper - diced, carrots - grate. Fry onions, carrots, bell peppers, chicken stomachs in sunflower oil. Dilute tomato paste with broth, pour vegetables, thicken with flour. Put out 10 minutes. Serve with bean puree.

Korean navels

Ingredients:

600 grams of chicken stomachs;
250 grams of carrots;
100 grams of onion;
50 grams of sesame;
70 grams of soy sauce;
50 grams of sunflower oil;
Ground black pepper;
Chilli;
Garlic;
30 grams of vinegar;
Salt to taste.

Boil the chicken stomachs in water until tender. Cool, cut into strips. Cut the onion in half rings, grate the carrots on a Korean carrot grater. Marinate carrots in vinegar for 15-20 minutes. Fry onions and carrots, add chicken stomachs, simmer for a couple of minutes. Pour in soy sauce, add the chopped clove of garlic, salt, pepper, sprinkle with sesame seeds. Let stand under the lid for 2-3 hours.

Pate in bell pepper

Ingredients:

400 grams of chicken stomachs and liver;
3 eggs;
200 grams of cheese;
170 grams of butter;
5 pieces of different colors of bell pepper;
Salt to taste;
A clove of garlic (small).

Boil the stomachs and liver until soft. Cook eggs for 6-7 minutes. Skip the liver and stomachs several times through a meat grinder, grate eggs, cheese and garlic on a very fine grater. Combine everything with soft oil and knead, salt to taste. Remove the core from the pepper, stuff the pepper tightly. Bake. Refrigerate for a couple of hours.

Dishes in the pan

Dishes in the pan are quick enough to prepare and are perfect for breakfast and can be a full meal.

Navels with eggs and tomatoes

Ingredients:

250 grams of chicken stomachs;
Two medium tomatoes;
Half a large onion;
One carrot;
Sunflower oil;
5 eggs;
Salt to taste.

Grind the stomachs in a blender with the yolk of one egg. Form small balls. Add sunflower oil to a heated pan, put meat balls, lightly fry. Add onions, carrots and tomatoes, cut into large pieces. Put out all 10 minutes. Release four eggs separately. Fight until eggs are set. Serve hot.

Navels in beer

Ingredients:

500 grams of chicken stomachs;
2 onions;
A glass of chicken stock;
Glass of light beer;
For a tablespoon: Dijon mustard, wine vinegar, vegetable and butter;
A teaspoon of sugar and flour;
Salt, pepper to taste.

Heat vegetable oil in a pan, add butter, fry the onions in half rings. Cut the stomach into slices, add to the onion, salt and pepper. With constant stirring, pour beer and half the broth, add sugar and vinegar, simmer for half an hour, stirring occasionally. When the stomachs are cooked, add flour and mustard, mix and simmer for a couple of minutes.

Navels with Beans

Ingredients:

600 grams of stomachs;
300 grams of asparagus beans;
a glass of plain red bean;
250 grams of cream;
One tablespoon of flour;
One medium onion;
60 grams of butter;
Salt to taste.

Boil the chicken stomachs. Separately, boil beans until cooked in pieces of 1.5-2 cm in salted water. Fold the beans in a colander, drain the liquid. Cut the stomachs with noodles 1-1.5 cm. Fry finely chopped onions in butter until golden brown. Add stomachs and a spoonful of flour. After a minute, pour a glass of cream. When the cream thickens, add the beans. Cover and simmer for 10 minutes. To salt.

Summer stew

Ingredients:

500 grams of stomachs;
200 grams of eggplant and zucchini;
150 grams of bell pepper and carrots;
Two medium onions;
80 grams of sunflower oil;
Salt, spices, herbs;
800 grams of water.

Boil the stomachs in water. Cut the stomachs, peppers, eggplant, zucchini, carrots, onions into pieces. Cut tomatoes into slices and fry onion, carrots in oil. Add eggplant, zucchini, peppers, stomachs, tomatoes. Stew in a pan until vegetables are cooked. Salt, pepper to taste.

Vegetable stew

Ingredients:

400 grams of chicken stomachs;
200 grams of potatoes and cabbage;
150 grams of onions and carrots;
100 grams of sweet pepper;
200 grams of tomato;
70 grams of sunflower oil;
Salt, spices to taste;
800 grams of water.

Stomachs boil in water until tender. Cool and cut into 4-6 parts. Onions, peppers, carrots, potatoes, tomatoes cut into cubes. In a large thick-walled pan, fry onion, carrots, peppers, potatoes, tomatoes in oil. Pour the broth remaining after cooking and simmer until the potatoes are ready, add the cabbage and, covered with a lid, simmer for 7-8 minutes. Add salt and pepper to taste. You can add a couple of cloves of garlic.

Offal goulash

Ingredients:

800 grams of stomachs and hearts;
Two medium onions and tomatoes;
Medium-sized carrots;
100 grams of sunflower oil;
Garlic to taste;
Half a bell pepper;
Salt to taste.

Stomachs cut into four parts, hearts - into two. Fry in sunflower oil (take only half). Put in a pan and pour water. Simmer until half cooked. Cut onions, tomatoes, peppers. Grate the carrots. Fry onions, carrots, peppers and tomatoes. Hearts and stomachs put in a pan and simmer until tender. Salt to taste.

Omelet with navel forcemeat

Ingredients:

4 eggs;
2 tablespoons of milk;
1 tablespoon flour;
200 grams of chicken stomachs;
One medium onion;
50 grams of fat;
Salt to taste.

Grind the stomachs, lard and onions in a blender, put in a pan and simmer until cooked. Beat eggs lightly with a mixer with milk and flour. Pour a spoonful of sunflower oil into the pan. Pour the eggs and fry under the lid. In the middle of the finished omelet, put a wide strip of minced meat. Carefully cover the mincemeat on both sides with an omelet. And put on a plate.

Dishes in a slow cooker

Dishes in a slow cooker are very tasty and delicate.

Casserole with Bechamel sauce

Ingredients:

3 eggs;
150 grams of milk;
300 grams of chicken ventricles;
One large tomato, onion and carrot;
100 grams of sunflower oil;
150 grams of flour;
50 grams of butter;
100 grams of hard cheese;
Greens;
Salt, pepper to taste.

Beat eggs with milk in a blender or whisk by hand. To salt. Add flour. Grease the bowl of the multicooker with butter, pour in the batter. Bake with the lid closed for 20 minutes. Chop the carrots and onions, fry in sunflower oil, add the tomatoes cut into cubes. Finely chop the stomachs and add to the sauce. Simmer, stirring continuously for 20 minutes. To salt. Open the lid and spread the dough with sauce. Bake for another 10 minutes with the lid closed. When serving, sprinkle with herbs and cheese.

Navel meatballs in white sauce

Ingredients:

400 grams of chicken stomachs;
500 grams 20% sour cream;
2 medium onions;
100 grams of white bread;
5 grams of butter;
100 grams of 2.5% milk;
Salt, spices to taste.

Soak the bread for several minutes in cold water and squeeze well. Stomachs through a meat grinder with onions and bread. Add salt and spices to the minced meat and knead until smooth. Form meatballs. Grease a bowl of multicookers with butter, put meatballs, pour sour cream, add salt and spices. Cook for 20-25 minutes.

Stuffed cabbage

Ingredients:

One forks of cabbage;
700 grams of potatoes;
150 grams of butter;
300 grams of chicken stomachs;
200 grams of chicken liver;
One large onion;
Salt to taste.

Boil the cabbage leaves until soft. Pass through the meat grinder stomachs and liver. Fry chopped onion in oil, add minced meat to it. Put out for 20-30 minutes. Peel and boil potatoes. Make mashed potatoes. Add mashed roasted meat in mashed potatoes. To stir thoroughly. Put the potatoes on a cabbage leaf, wrap them in a straw, season the tips inside. Put in a slow cooker, pour gravy and simmer for 20-25 minutes.

Bigus with navels and champignons

Ingredients:

400 grams of chicken stomachs;
600 grams of white cabbage;
100 grams of onions, carrots and tomato paste;
100 grams of water;
Salt, spices to taste.

Boil the stomachs until almost ready. Cut cabbage and meat into strips, grate the carrots on a coarse grater, chop the onion. Pour meat, carrots and onions into a slow cooker, add spices, salt and tomato paste, mix. Put cabbage on top, salt, add spices, pour water. Simmer in a slow cooker for 30-35 minutes.

"Fingers" in tomato sauce

Ingredients:

300 grams of stomachs and hearts;
One large potato and carrot;
Two medium onions;
One egg;
100 grams of white bread;
100 grams of milk;
Two tablespoons of tomato paste;
Flour;
150 grams of sunflower oil;
Pepper and salt to taste;
Rusks.

Skip the giblets twice through a meat grinder. Soak the bread in milk. Pass through the meat grinder potatoes, one onion. Knead thoroughly. Add the egg, salt, pepper. Form sausages from minced meat, bread in breadcrumbs, fry. Cook the gravy. Cut the second onion and carrot into cubes, fry in a pan, add a spoonful of flour, mix, pour the tomato paste diluted in a glass of water. To salt. Put the sausages in the gravy and simmer in a slow cooker for 10-15 minutes.

Homemade sausage

Ingredients

2 meters of pig intestines;
600 grams of chicken stomachs;
600 grams of chicken liver;
200 grams of fat;
Two large onions;
2-3 cloves of garlic;
Ground black pepper to taste;
Salt to taste.

Salt the intestine for two to three hours, rinse several times in water, cleanse the internal and external mucous membranes, rinse well two or three more times. For stuffing, it is better to use a manual meat grinder with a special nozzle. Skip the chicken stomachs, lard and liver along with garlic and onions through a meat grinder. Salt and pepper. Stuff sausages, dress with a thread. Fry sausages on both sides in a dry frying pan, constantly pierce with a gypsy needle or a sharp fork. Simmer in a slow cooker for 2 hours.

Omelet with Bechamel sauce

Ingredients:

4 eggs;
150 grams of milk;
300 grams of chicken stomachs;
One big tomato;
100 grams of sunflower oil;
One onion and carrot;
Salt, pepper to taste.

Beat eggs with milk in a blender or whisk by hand. To salt. Bake an omelet in a slow cooker for 10 minutes. Chop the carrots and onions, fry in sunflower oil, add the tomatoes cut into cubes. Grind the stomachs in a blender and add to the sauce. Simmer, stirring continuously for 20 minutes. To salt. Cut omelet into portions, put on a plate and pour the sauce over it with the sauce.

Oven Dishes

Dishes in the oven are incredibly tasty, satisfying and nutritious. Perfect to surprise guests at the festive table.

Duck stuffed with navels and buckwheat

Ingredients:

One duck;
300 grams of chicken stomachs;
150 grams of buckwheat;
One large onion;
Garlic to taste;
Salt, pepper to taste.

Chicken stomachs simmer in a small amount of water for 15-20 minutes with finely chopped onions. Rinse buckwheat and pour into a container with ventricles. Cover, remove from heat and let stand for 10 minutes. Prepare the duck in advance, grate the duck with a mixture of ground pepper, salt and chopped garlic. Leave the duck for a couple of hours. Place the porridge and stomachs in the duck, carefully sew up the abdomen. Bake in the sleeve for 1.5-2 hours. You can overlay the duck with apples.

Navel baked in pumpkin

One small pumpkin;
400 grams of chicken stomachs and hearts;
One big carrot;
Two medium onions;
150 grams of rice;
50 grams of sunflower oil;
Salt, pepper to taste.

Cut the top of the pumpkin, select the seeds with a spoon. Chicken stomachs and hearts cut randomly. Fry in a pan in oil for 15 minutes, add half the water and simmer for another fifteen minutes. Salt, pepper. Cut onions and carrots into half rings. Soak rice for an hour. Add rice, carrots, onions to the meat and mix. Add some water if necessary. Put baked in the oven for an hour.

Broccoli Pots

Ingredients:

400 grams of chicken stomachs;
200 grams of broccoli;
150 grams of carrots and cheese;
100 grams of onion;
4 tablespoons sour cream;
Two tablespoons of olive oil;
Chicken bouillon;
Salt to taste.

Stomachs cut into small pieces. Broccoli divided into inflorescences. Grate the carrots. Dice onion and cheese. Pour olive oil into the bottom of the pot, put stomachs, onions, carrots, broccoli. To salt. Pour the broth. Top with sour cream. Bake for 45 minutes. Remove the pots, add cheese to the contents. Stir and put in the oven again for 15 minutes.

Navels with mushrooms and potatoes in a pot

Ingredients:

500 grams of chicken stomachs;
300 grams of champignons;
Two large potatoes and onions;
50 grams of sunflower oil;
Salt to taste.

Chicken stomachs cut into strips, mushrooms - into 4-6 parts, potatoes and onions - into cubes. At the bottom of the pot pour sunflower oil, lay out the stomachs, potatoes, mushrooms, onions. To salt. To fill with water. Top with mayonnaise. Bake for 50 minutes.

Pots with beans

Ingredients:

800 grams of chicken giblets;
500 grams of beans;
Two medium onions and carrots;
100 grams of butter;
One bell pepper;
100 grams of hard cheese;
Salt to taste;
Bay leaf.

Soak the beans overnight in water. Drain, pour another and cook until half cooked for 40 minutes. Cut the stomachs into slices, fry in oil until golden brown. Dice onions, peppers and carrots. Put in a pot stomachs, beans, onions, carrots, peppers. Salt and pepper. Pour in the water in which the beans were cooked. Put in the oven to bake for 50 minutes. Remove the pots, sprinkle the contents with grated cheese and put in the oven again for 10 minutes.

Cream navel and liver

Ingredients:

250 grams of chicken stomachs and liver;
150 grams of onion;
80 grams of butter;
200 grams of fat cream;
250 grams of water;
Salt and spices.

Rinse the chicken stomachs and liver, cut into pieces, fry in oil, add water and simmer with onion over low heat for 35 minutes, add cream, salt, pepper to taste and bake in the oven for 45 minutes.

Navels in milk sauce with champignons

Ingredients:

400 grams of chicken stomachs;
250 grams of champignons;
2 onions;
100 grams of oil
1 tablespoon flour;
300 grams of milk;
500 grams of water;
Salt, spices to taste.

Stomachs boil in water until half ready. Cool. Cut mushrooms and stomachs into large pieces. In butter, fry chopped onions, add a spoonful of flour, fry for a couple of minutes, pour milk. Let the sauce boil for 5 minutes. Add mushrooms and stomachs to the sauce. Put in the oven for baking for 35 minutes. Add salt and pepper to taste.

Salads

Salads with chicken stomachs are delicious and low-calorie.

Navels under mayonnaise

Ingredients:

300 grams of chicken stomachs;
Half a large onion;
60 grams of cheese;
Clove of garlic;
Pepper, salt, vinegar, mayonnaise.

Boil chicken stomachs, cool, chop into thin slices. Finely chop the onion, marinate for 10 minutes in vinegar, diluted with water. Coarsely grate the cheese. In the salad bowl, put the ventricles, cheese, onions without marinade, salt, pepper, add crushed garlic and season with mayonnaise.

Pea salad

Ingredients:

2-3 boiled potatoes;
300 grams of boiled stomachs;
3 eggs;
One raw carrot;
150 grams of cheese;
200 grams of mayonnaise;
Half a jar of green peas.

Boil the stomachs, cool, finely chop. Grate the remaining ingredients and lay on a dish in layers in the following order: potatoes, stomachs, eggs, carrots, cheese. Grease all layers with mayonnaise. Garnish with green peas.

Salad Victoria

Ingredients:

300 grams of chicken stomachs;
150 grams of mushrooms and carrots in Korean;
3 boiled potatoes and eggs;
200 grams of mayonnaise;
50 grams of butter;
1 large onion;
Parsley;
Salt to taste.

Finely chop mushrooms, onions, eggs, potatoes. Boil the stomachs, cool, cut into small cubes and fry with mushrooms and onions. Salt to taste. Mix all components, season with mayonnaise. Add salt to taste. Garnish with greens.

Salad with olives

Ingredients:

200 grams of boiled chicken stomachs;
4 boiled eggs;
200 grams of hard cheese;
1 can of pitted olives;
1 can of canned corn;
1 tablespoon of lemon juice;
Mayonnaise.

Stomach cut into small slices. Pour lemon juice for an hour. Cut eggs, cheese, olives into slices, mix with stomachs and corn. Season with mayonnaise. To salt.

Corn salad

Ingredients:

500 grams of boiled chicken stomachs;
3 medium onions;
4 boiled eggs;
200 grams of crab sticks;
2 cans of canned corn;
300 grams of sausage cheese;
Mayonnaise;
Vinegar;
Salt to taste.

Chop onion in half rings, marinate in vinegar for 1 hour. Eggs crab sticks, finely chop the sausage cheese. Finely chopped boiled stomachs, mix with mayonnaise, put on the bottom of the dish. Put onion on top. Put the rest of the ingredients in the following order: eggs, crab sticks, corn, sausage cheese. Grease all layers with mayonnaise.

Mushroom salad

Ingredients:

200 grams of chicken stomachs and champignons;
3 pickles;
1 medium onion;
Mayonnaise;
Salt, pepper to taste.

Cut boiled chicken stomachs into strips, onions - in half rings. Boil the champignons, cut into small pieces. Dice the cucumbers. Mix all the ingredients, salt, pepper and season with mayonnaise.

7 recipes for making delicious chicken stomachs. Very cheap and very tasty !!! FIRST RECIPE: CHICKEN STOMACH QUICKLY Will need: 500g chicken stomachs, 2 onions, 3 tbsp. vegetable oil, ½ tsp soda, spices to taste, salt. Rinse and dry the navels. Finely chop the onion, put it in a cauldron with warmed oil, fry until browned. Add stomachs to the onion, fry until juice is released, pour soda (soda is added when cooking veiny, dry meat, stomachs, entrails to speed up the cooking process, the meat is tender, juicy) - the sauce will froth when the foam is gone, add spices, salt and mix the mass, cover the cauldron with a lid and simmer over a slow fire, stirring occasionally and pouring boiling water so that it constantly covers the ventricles. Cook the dish until the ventricles are soft. To many, chicken stomachs resemble mushrooms to taste, if you combine them with mushrooms, then this feature of perception, if any, will intensify, and it will turn out even tastier. SECOND RECIPE: STAINED WITH MUSHROOMS AND POTATOES CHICKEN VENTURES Required: 650 g of chicken stomachs, 400 g of potatoes, 300 g of any fresh mushrooms, 50 g of sour cream, 1 egg, bay leaf, salt, pepper. Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, pour 2-3 parts, put laurel and boil for 2 hours until soft. Add mushrooms to the prepared stomachs, add salt, bring to a boil, reduce the heat and cook for 15 minutes, put the potatoes and cook until it is ready. Mix the sour cream with the egg, pour the mixture into the pan, mix, remove it from the stove. THIRD RECIPE: CHICKEN VENTURES STUFFED IN SURMET, Needed: 1 kg of chicken stomachs, 50 g of butter, 2 carrots and onions, 4 tbsp each. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt. Boil the stomachs until soft, allow to cool and chop. On a grater, grate carrots, chop onions, fry vegetables in oil until half-cooked. Add stomachs to vegetables, stew for 5 minutes, pour sour cream, add mayonnaise, pepper and salt, season with butter, continue to simmer for 5 minutes, add chopped herbs, mix, remove from stove. FOURTH RECIPE: CHICKEN VENTURES IN ORIGINAL CREAMED SAUCE You will need: 500 g of chicken stomachs, 150 g of sour cream, 2 pickled cucumbers, 1 onion, carrot and a clove of garlic, 0.5 cm fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt. Boil the stomachs in salted water for 40 minutes, allow to cool, finely chop. Peel and finely chop the carrots and onions. Heat vegetable oil in a pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring. Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer for another 10 minutes. FIFTH RECIPE: PILOT WITH CHICKEN VENTURES It will take: 300g of chicken stomachs, 2 cloves of garlic, 1.5 cups of long-grain rice, 1 tomato each, bell pepper, small eggplant and onion, black pepper, oil, salt. Boil the stomachs with plenty of water, salting the broth to taste, remove them from the broth and chop. Grind the garlic and fry in oil until fragrant, add the grated carrots, chopped onion, eggplant, bell pepper , fry for 3 minutes, put finely chopped tomato, ventricles, pepper and salt, pour in the broth left over from the stomachs, add washed rice, cover and cook the dish for 3 minutes over high heat, then 7 minutes on medium, then at minimum until tender. rice. Add broth if necessary. RECIPE SIX: BUNS IN BEER We clean a kilogram of chicken ventricles, wash it, cut it in half. Pour the odorless vegetable oil onto a frying pan, ventricular there, fry. 10-15 minutes pass, we take 0.5 a bottle of light beer, a glass for ourselves, the rest - in the ventricles))) Stew for 30-40 minutes on a slow tip. Add a lot of onions, cut into half rings, the rest of the beer, 60 grams of butter, 2 tbsp of fatty 67% mayonnaise, ground black pepper, a little saffron or curry, your favorite spices, and forget for another half hour. When you want to eat a frying pan, turn off the gas, sit near the stove for about 15 minutes. We love pasta and buckwheat, but there can be any side dish - boiled potatoes, mashed potatoes, pea mashed potatoes ... OPTION 2 First, fried the onion (I like the taste of fried onions), and then she added stomachs. And instead of mayonnaise, I put a little flour for the density of the sauce. It turned out great! Beer in the finished dish is not felt, but the sauce gives a special, original taste. Girls, try it, it’s very tasty! And men are generally bastard! RECIPE SEVEN: STAINED CHICKEN STOMACH WITH VEGETABLES Thoroughly clean and rinse one kilogram of chicken ventricles in running water. In a deep frying pan, heat one tablespoon of vegetable oil, add the ventricles, lightly add salt and quickly fry over high heat until golden brown. Then add one glass of chicken stock or water and simmer the ventricles under the lid over medium heat for half an hour. Meanwhile, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 g. Disassemble the broccoli into inflorescences and boil in slightly salted water until half ready for 5 minutes after boiling. After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer all together for 10 minutes, then add the zucchini and bell pepper, mix thoroughly again, and simmer, stirring, for another 15 minutes. Then add boiled broccoli and one chopped clove of garlic, gently mix and simmer everything together over low heat under a lid for another 5 - 7 minutes until cooked. Remove from heat and let it brew for 10 minutes. Sprinkle with finely chopped spicy herbs before serving.

For children and adults I offer a very gentle and diet dish. It is very easy to prepare, but you need to be patient, because the navels (ventricles) are stewed for a long time. But they do not require much labor and attention ...
It took me almost 2 hours to do everything. But the result was worth it. The ventricles melted in the mouth. And with pasta and gravy, they just slip through and involuntarily go for the second portion ...
(I explain to those who do not know - chicken navels popularly called chicken ventricles)

Chicken ventricles in gravy

We will need:
500-700 g of chicken ventricles (except for the ventricles of soup laying hens, because they are very hard to get)
1 onion
1 tbsp sour cream
1 tsp tomato paste
1 tbsp flour
Salt to taste.

Ventricles to clear of excess fat and gastric yellow-green film, if any (do not rush to throw it away, I'll tell you later)
Cut the ventricles into 2 or more parts as you like. If the ventricles were sold without a green film, then you do not need to boil them first. And so the cooks advise to boil a little and drain so that the bitterness is gone ... But lately I have been without it, because the ventricles are of very good quality basically ... But for the kids I advise you to drain the first broth.

Sasser until transparent and golden in color chopped finely chopped onion in a small amount of vegetable oil. For babies, do not passer the onions, but put in the middle of the navel stewing.

Put the ventricles in the onion and simmer them under the lid (the ventricles will immediately give a lot of juice). Stew until all the juice that the ventricles give out evaporates over medium heat.

Then pour hot water so as to cover the ventricles and simmer them until cooked (soft) over low heat. You can forget about them for a while. They do not require strong attention at this time. Let them stew themselves, but they usually stew longer than ordinary meat, i.e. more than an hour. The longer they stew, the more tender and tasty they will be.
As soon as they become soft and if the broth boils, then add the necessary amount of water so that the ventricles are again slightly covered. Salt to taste. Add 1 bay leaf, 1 tsp tomato paste. You can pepper peas 3-5 pcs. Who likes any spices for meat (only without glutamate)
The films are washed well and left to dry in an open space, say, on a plate (I just lay them out on a warm stove). They dry quickly, become fragile. Then grind them in a coffee grinder to a powder and put them in a jar and in cold tea. I gave my little children at the tip of a tsp of such a powder with water. It helped very well with intestinal disorders better than any l-va. They say that even an ulcer is cured with such a powder.

Health to you and your children!