How to Fry Chicken Stomachs Recipe. Lick the navel or Chicken ventricles in gravy.

Many housewives are skeptical of such an offal, such as chicken ventricles, unjustifiably believing that it is unlikely to make something edible and tasty. And, by the way, in vain. You can cook many dishes from boiled stomachs. They are stewed, fried, baked in pots, made various salads and snacks, boiled soups and cook pilaf. In addition, they are often baked under cheese and made delicious stew, goulash or basics. Shredded stomachs are great for stuffing pancakes or chicken. And most importantly - all these dishes are incredibly tasty, you just need to adhere to the cooking technology.

Firstly, preliminary preparation of the product is necessary. The stomachs are thoroughly cleaned, removing sand and small pebbles, remove a dense yellow film from the inside, and adipose tissue from the outside. Then washed well under running water.

Secondly, in order to get a tasty dish from the stomachs, they must be boiled for a sufficiently long time - about 1-1.5 hours, achieving a soft consistency.

Chicken Ventricles attributed to products with a high content of nutrients that can improve the vital activity of the body. For example, they have a lot of animal protein, folic acid, iron, fiber and many trace elements.

Photos of delicious chicken stomachsstewed in a slow cooker

According to this recipe, a juicy and tender dish with a rich vegetable taste is obtained. And what is also important - with a low calorie content, therefore, such ventricles can be recommended to everyone who watches their weight. To diversify the dish, add green beans or broccoli, cut into small cubes. If desired, the ventricles can be stewed with sour cream, quite a few tablespoons.

Ingredients:

Chicken stomachs - 1 kg;
Tomatoes - 5 pcs.;
Onions - 3 pcs.;
Bulgarian pepper - 3 pcs.;
Vegetable oil - 1 tbsp;
Carrots - 2 pcs.;
Garlic - 3 cloves;
Water - 500 ml;
Spices, salt.

Cooking method:

We wash the stomachs, cut them in half.
Peel the vegetables, cut into about 0.5 cm.
Scalp the tomatoes with boiling water, remove the skin, cut into quarters.
Crush the garlic with a knife, chop.
Pour oil into the multicooker bowl. We spread all the ingredients, salt, add spices, for example, zira, black pepper. Mix well.
Pour in water, close the lid. Set the "Extinguishing" mode, cook for about 2 hours.
After the end of the regimen, we remove the ventricles. Serve with mashed potatoes, boiled rice, fresh vegetable salad.

Interesting from the network

A photo spicy salads from chicken stomachs

Korean style salad - spicy, with a rich taste, quite satisfying. Serve the dish on lettuce, sprinkled with chopped herbs. All the ingredients can not only be cut with a knife, but also grated, intended for korean carrots, - you get a beautiful long straw, and the salad takes on a more appetizing appearance.

Ingredients:

Chicken stomachs - 1 kg;
Carrots - 1 pc.;
Onion - 3 pcs.;
Pickled Cucumber - 1 pc.;
Bulgarian pepper - 2 pcs. (different colors);
Allspice, bay leaf.

Lemon juice - 100 ml;
Soy sauce - 100 ml;
Wine vinegar - 100 ml;
Vegetable oil - 100 ml;
Garlic - 4 cloves;
Sugar - 3 tbsp .;
Red chili peppers.

Cooking method:

We wash the stomachs, clear of films and fat, boil until cooked with spices. Cool the finished ventricles, dry, cut into thin strips.
Cut the onion into rings, carrot, pepper, cucumber - into strips.
In a separate container we connect the ventricles with vegetables.
Pass the garlic through a press, transfer to a small bowl.
Prepare the salad dressing. Pour the soy sauce into the pan, add sugar, boil over low heat.
Pour in the oil, vinegar, lemon juice, add garlic, chili pepper. All mix well.
Gastric with vegetables pour sauce, mix, if necessary, salt, pepper. Serve with greenery.

Photo of chicken stomachs in sour cream with mushrooms

If you are once again thinking about what to cook for dinner, make chicken ventricles with mushrooms, stewed in sour cream. A delicious and satisfying dish will surely please your loved ones. Choose any mushrooms, fresh or frozen champignons are perfect.

Ingredients:

Chicken stomachs - 700 g;
Champignons - 300 g;
Carrots - 1 pc.;
Onion - 2 pcs.;
Tomato paste - 1 tbsp;
Sour cream - 1 tbsp .;
Allspice - 2 pcs.;
Vegetable oil - 1 tbsp;
Bay leaf - 1 pc.;
Water - 400 ml (you can chicken stock);
Black pepper, salt.

Cooking method:

We wash the stomachs, clean them, fill them with water, add salt, bay leaf, allspice, cook for about an hour.
Peel the onion, cut into half rings.
Rub carrots on a grater.
Fry onions and carrots in oil.
We wash the boiled stomachs, cut into pieces, send to onions and carrots.
Pour in water (broth), simmer over low heat for about 15 minutes.
Mushrooms cut into plates, sent to the ventricles, mix.
Add sour cream, tomato paste, pepper, salt, continue to simmer another 15 minutes.
Serve boiled potatoes, pasta, rice, buckwheat or light for garnish vegetable salad. Sprinkle the dish with fresh herbs if desired.

Photo of potatoes with fried chicken stomachs

Chicken stomachs go well with fried potatoes. Spicy spices and onions give the dish a special piquancy. Tasty, satisfying - a good option for dinner. The dish can be diversified by adding carrots, bell peppers or mushrooms. Choose spices to taste: seasoning for frying chicken is perfect for the stomachs.

Ingredients:

Chicken stomachs - 500 g;
Potato - 5 pcs.;
Onion - 2 pcs.;
Salt, pepper, bay leaf;
Seasoning for chicken, hot pepper;
Fresh parsley.

Cooking method:

We wash the stomachs, peel, boil with the addition of salt and bay leaf for about 1 hour. The stomachs should become soft and slightly reduced in size.
Dice the peeled onions, mugs the potatoes.
We cut the boiled stomachs into pieces, separating the hard veins, fry them in a pan for several minutes.
Add onions and spices to the stomachs, mix, fry for 10 minutes with the lid closed (we reduce the fire).
In a separate pan, fry the potatoes until golden brown, salt.
In the finished fried potato, add the ventricles with onions, mix.
Serve with fresh vegetables, sprinkled with chopped parsley.

Now you know how to cook chicken stomachs prescription with photo. Bon Appetit!

Chicken stomachs are a useful and inexpensive product, there is nothing complicated in its preparation. However, some tips and tricks may come in handy. Our experts will tell you how to cook chicken stomachs deliciously:
Before cooking, chicken stomachs need to be thoroughly washed, as they may contain sand, and even they are purchased at the store, they are not sufficiently cleaned. It is also necessary to remove all films and fat deposits, otherwise the dish will be bitter.

To make chicken stomachs soft and soft, they must be boiled for at least one hour. Willingness to check is easy - the stomachs should become soft.

Chicken stomachs are a low-calorie product, so it is recommended to include it in diets aimed at weight loss. In this case, boiled or stewed stomachs with low-fat sauces should be eaten.

Dishes from this offal are perfectly combined with all popular side dishes - boiled or fried potatoes, pasta, various cereals and vegetable salads.

When choosing a product in a store, pay attention to its appearance: the stomachs should be slightly moist, soft, but not slippery and not flabby to the touch. Be sure to refuse the purchase if you notice an unpleasant sour smell. This applies to a chilled product.

If you purchased a frozen by-product, defrost it gradually by placing it on the bottom shelf of the refrigerator overnight. In this way, you will retain more beneficial and nutrient-rich substances in your stomachs.

The stomachs are more tender and pleasant to taste if they are soaked in cold water for several hours before cooking.

If you pass the boiled stomachs through a meat grinder, add spices, pickled onions, chopped eggs and mayonnaise, you get an excellent filling for sandwiches.

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 (if desired, many write that soda spoils the dish), 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, fill them with water for 2-3 parts, put the 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.

RECIPE THIRD: CHICKEN VENTURES STUFFED IN SURFACE SURFACE Will need: 1kg chicken stomachs, 50g butter, 2 carrots and onions, 4 tablespoons 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 in sour cream, add mayonnaise, pepper and salt, season with butter, then 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.

Cooking chicken stomachs

First, thoroughly rinse the chicken stomachs under running water, then remove the film from them. Stomachs cut into small pieces or strips.

In a well-heated skillet in vegetable oil, fry the chicken stomachs for twenty minutes.

After this time, you need to add one large onion to the pan, cut into small cubes, grate one carrot on a coarse grater.

Mix all ingredients and continue to frying for about 10 minutes. Then fill the dish with sour cream (about four tablespoons), add spices, you can also chopped herbs.

Cover and simmer over low heat for another hour. The dish is ready.

Chicken Stomach Pate for Sandwiches

Rinse the chicken stomachs and clean them of the films. Boil the stomachs in salted water for one and a half hours. About ten minutes before the end of cooking, add several bay leaves to the pan to give the dish spice.

Discard the boiled stomachs in a colander and allow them to cool to room temperature. Meanwhile, you need to weld four chicken eggs. Grind them into small cubes. Cool cooled chicken stomachs through a meat grinder with a large grate, combine with eggs.

In a separate bowl, chopped onion into half rings pour a few teaspoons of vinegar.

Give him some time to marinate. Then, drain the remaining liquid, and add the onion to the rest of the ingredients.

Mix all products thoroughly, add salt and black pepper, season with a small amount of mayonnaise. The sandwich mass is ready.

Chicken stomachs with potatoes

Ingredients: half a kilogram of chicken stomachs; two large heads of onions; 4-5 potato tubers; salt, pepper and spices to taste; fat sour cream - 5 tablespoons; some vegetable oil for frying.

Cooking sequence:

Step 1. In a pan in a small amount of vegetable oil, fry the onion sliced \u200b\u200bin half rings until soft.

Step 2. Rinse and cut the stomachs cleaned from films in half and add to the pan to lightly fried onions. Fry the ingredients over medium heat, without covering, for 5-10 minutes.

Step 3. Add ¾ cup of hot water to the pan or the same amount of broth to taste. Cover, reduce heat slightly and let the stomachs stew for 20 minutes, then add salt and pepper, as well as any spices.

Step 4. Cut the peeled and washed potatoes into large pieces and add it to the stomachs in a pan.

Step 5. Next, add sour cream and a little water if the consistency of the dish is too thick. At this stage, if desired, you can add a few cloves of crushed garlic. Mix all ingredients thoroughly, cover and let stew for another quarter of an hour.

Step 6. Once the potatoes are ready, turn off the heat and leave the dish to brew in the pan with the lid closed for about 7-10 minutes. Everything, chicken stomachs with potatoes are ready.

Chicken stomachs in a multicooker

Ingredients: kilogram of chicken stomachs; one medium-sized carrot; one large head of onion; at the request and taste sour cream or mayonnaise; salt and pepper, as well as spices.

Step 1. First you need to prepare the stomachs. Rinse them under running water, remove films and excess fat, and cut the stomachs of the required size (some prefer to cook them whole, others cut in strips, someone cuts them in half.)

Step 2. Turn on the multicooker in the “Baking” mode. And fry in it diced onions, as well as grated carrots on a coarse grater. Put out such a frying for about 10 minutes.

Step 3. Add prepared stomachs, salt, pepper and other spices to onions and carrots, add half a glass of water, and if desired, for the piquancy of taste, at this stage you can add a few tablespoons of sour cream or mayonnaise, but if you are preparing a diet dish, then do not necessary.

Step 4. Mix the ingredients, and turn the slow cooker on the "Extinguishing" mode and start the timer for 2 hours. To keep the stomachs very soft, you can increase the quenching time. Chicken stomachs in a slow cooker are ready.

Korean Chicken Stomachs

Ingredients: half a kilogram of chicken stomachs; 3 large onion heads; vegetable oil (3 tablespoons); half a glass of chicken stock; tablespoon soy sauce; garlic 4-5 cloves; a tablespoon of chopped parsley; red ground pepper on the tip of a knife.

Cooking sequence. The washed and cleaned stomachs are boiled in salted water for one and a half hours, after which they are cut into strips. Onions cut in half rings are fried in vegetable oil and combined with stomachs, poured with broth and stew for a quarter of an hour. Add spices and crushed garlic, then stew for about 5 minutes. The dish is ready.

Quick Chicken Stomachs

It will take: 500 gr. chicken stomachs, 2 onions, 3 tablespoons 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 butter, fry until browned. Add stomachs to the onion, fry until juice is released, pour in soda - the sauce will froth when the foam is gone, add spices, salt and stir the mass, cover the cauldron and simmer over low heat, stirring occasionally and adding 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.

Chicken stomachs stewed with mushrooms and potatoes

Needed: 650 gr. chicken stomachs, 400 gr. potatoes, 300 gr. any fresh mushrooms, 50 gr. 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, fill them with water for 2-3 parts, put the 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.

Chicken stomachs cooked in sour cream are very tasty.

Chicken stomachs stewed in sour cream

Required: 1 kg of chicken stomachs, 50 gr. butter, 2 carrots and bulbs, 4 tbsp each. l 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 in sour cream, add mayonnaise, pepper and salt, season with butter, then simmer for 5 minutes, add chopped herbs, mix, remove from stove.

The following recipe is interesting in that the stomachs are cooked not just in sour cream, but in a very original sour cream sauce.

Chicken stomachs in original sour cream sauce

It will take: 500 gr. chicken stomachs, 150 gr. 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 frying pan, put chopped ginger and fry 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.

With stomachs you can cook the most different dishes, including a kind of pilaf.

Pilaf with chicken ventricles

It will take: 300 gr. chicken stomachs, 2 cloves of garlic, 1.5 cups of long-grain rice, 1 tomato, 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 a fragrant smell, add grated carrots, chopped onions, eggplant, sweet pepper, fry for 3 minutes, put the chopped tomato, ventricles, pepper and salt, pour the broth left over from the stomachs, add the washed rice, cover cover and cook for 3 minutes over high heat, then 7 minutes on medium, then at minimum until rice is cooked. Add broth if necessary.

Chicken stomachs in beer

It will take: 500 gr. chicken stomachs, 2 onions, 1 glass of chicken broth and light beer, 1 tbsp each. Dijon mustard, wine vinegar, vegetable and butter, 1 tsp sugar, flour, black pepper, salt.

Heat the vegetable oil in a deep pan, add the butter, melt and fry the onions chopped in half rings in the oil mixture, add the peeled and washed stomachs, cut them into slices, fry for 10 minutes, pepper and salt, pour the beer and part of the broth with stirring, pour sugar in, add vinegar, cover and simmer for half an hour, pouring the broth, if necessary, and stirring. When the ventricles become soft, add a little flour, mix, simmer for 2 minutes, add mustard and mix the dish.

Sources of information:

Greetings to all the subscribers and guests of my blog. Today, having discovered a wonderful recipe for chicken navels, I had a strong desire to share it with you. Since you can cook chicken navels in just 20-30 minutes. In addition, it is very tasty, budget-friendly and even healthy, the dish will be a great help on busy weekdays. One more thing - people call chicken belly belly belly, perhaps for someone it sounds more appetizing.

We prepare the necessary ingredients

If you follow the recipe exactly, at the exit you can get a dish that tastes no different from meat stew. So much sour cream acid changes the texture of chicken and makes hard, crispy ventricles much softer. But no need to run ahead. First we prepare all the necessary ingredients, these are:

Ingredients

This amount of ingredients will be enough to make 4 generous servings of the dish. Most of the ingredients should be present in the house of every hostess. If something is missing - run to the store and go back to study the phased implementation of the recipe.

Step by Step Cooking Chicken Navels

Delicious chicken stomachs are prepared as follows:

First of all, all small navels must be thoroughly rinsed under the tap and cleaned of the film. If this is not done, they will give bitterness in the finished form. It is much easier to remove the upper film after washing if you first place the stomachs in boiling water for 3-5 minutes.
Each navel is cut horizontally in length into 2 pieces (cut with a knife only once). Left in large pieces more like meat.
The pan is poured with sunflower oil and placed on a slow fire. When the oil warms up well, all the navels are thrown into the pan. Here they will be stewed for about 15 minutes, from time to time the navels are mixed so as not to burn and fry evenly.
While the main ingredient is fried, cut the onion into a quarter of the ring, after about 5 minutes. after starting the ventricular frying, add them to the pan. Immediately salt and pepper all this.
Onions soften, and we begin to chop all the other ingredients. Finely chop the greens and garlic, grate the cheese on a fine grater.
It should have been 15 minutes. time after the start of frying navels. We taste them, it should already be tasty, and the chicken probably has become softer. If this is the case, add all the crushed ingredients to the pan and fill them with sour cream.
Now you need to mix the dish all the time and simmer over low heat until the sour cream begins to boil, which takes another 10-12 minutes.

After this time chicken navels in sour cream are ready. Anything will suit our garnish, be it potato fillet, rice, buckwheat or stew from stewed vegetables. Although eating our ventricles with sourness is no less delicious, just biting them with bread. An important point: when buying navels, make sure that their implementation period does not exceed 2 days. Fresh ventricles are always monophonic, without impurities of uncharacteristic colors or mucus. Before buying, it is better to consider a photo of the “right” stomachs so as not to endanger your family.

I also want to draw the attention of readers to the fact that my recommendation to cook stomachs over low heat is not at all random. Only in this way will they be able to preserve the maximum number of useful trace elements in the dish. Indeed, it is true that there are a lot of useful things in navels. But this will already be another, rather extensive topic. In the meantime, thank you for visiting, we will soon meet again and discuss something new! I will be glad to new subscriptions!

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Chicken ventricles are beloved by many housewives. And there is a reason. Dishes from the ventricles are tasty and healthy, it’s easy to cook them, and they don’t cause damage to the budget. Yes, the trouble is, not everyone knows how to cook chicken ventricles correctly; prepare them so that they turn out to be tender, soft and aromatic, without losing their taste and nutritional properties. Alas, but quite often the housewives who have not quite mastered the kitchen give up and completely exclude the ventricles from the home menu, considering them too tough and tasteless. And completely in vain. Today we offer you to understand and remember with us how to cook chicken ventricles so that they always turn out to be soft and tasty, delight you and your family with their aroma and would become an indispensable item on your daily menu.

Like many other offal, chicken stomachs are not only tasty, but also extremely healthy. The muscle tissue of the ventricles is rich in complete animal protein, contains iron, zinc, phosphorus and potassium, and dishes prepared from the ventricles can serve as a good source of B vitamins, vitamin E and folic acid. At the same time, the low fat content of the ventricles makes them an important product in diets aimed at weight loss. People’s rumor ascribes healing properties to the internal epithelium of chicken ventricles, the so-called "gastric films", believing them to be an unusual and effective medicine for indigestion and intestines. But, of course, you and I are more interested in the taste, culinary qualities of chicken ventricles.

So what kind of dishes, you ask, can be prepared from chicken stomachs? Oh, there are hundreds of them! The stomachs are boiled and stewed, baked and fried, using them on their own or in combination with other offal. Soup noodles with giblets and ventricles, baked with cheese, stewed chicken ventricles with sour cream and ventricles fried in breadcrumbs, tender stew with chicken ventricles and delicious salads with offal, but you won’t list everything. Extends the culinary use of the ventricles and their excellent compatibility with other products. The cereals and pasta will give the ventricles a special taste and aroma; the ventricles will add satiety to the vegetable dishes; mushrooms will make your chicken ventricular dish more refined, and dairy products will give the ventricles extra softness and tenderness. Add here excellent compatibility with many spices, spices and herbs, and you yourself will be surprised how many, at first glance, unpretentious dishes made from chicken ventricles can play an abundance of new shades of taste and aroma.

We offer you the most important tips and secrets and the most interesting recipes that will definitely tell you how to cook chicken ventricles.

1. When choosing chicken stomachs for your dish, pay special attention to their freshness. The softest and most delicious are the cooled ventricles. Their shelf life is short and is only 48 hours. Be sure to touch and smell the ventricles before buying. Fresh ventricles will be elastic, slightly moist to the touch, while having a pleasant, sweet smell. If you are offered too soft, flabby ventricles, slippery to the touch and embarrassing with a sour, unpleasant odor, refuse to buy, because delicious food from stale ventricles will not work.

2. Before you start cooking your chosen dish, chicken ventricles must be properly prepared. If you have purchased frozen stomachs - thaw them in advance by placing them in the lower compartment of the refrigerator for 10 - 12 hours. Such a slow gentle way of defrosting will allow you to fully preserve the taste and nutritional qualities of the product. It often happens that the stomach film remains on the inner surface of the stomachs, it must be completely removed. Carefully inspect the ventricles for bile leakage. Be sure to cut off the pieces of the stomachs, on which there will be yellowish bile smudges, because even a small amount of bile can completely spoil your dish with its bitterness. Thoroughly rinse the cleaned ventricles from all sides under a stream of warm water.

3. For the preparation of many salads and snacks, you may need boiled chicken ventricles. In order for the boiled ventricles to become tender, soft and juicy, you need to follow a few simple rules. Put the cleaned and thoroughly washed chicken ventricles in a deep bowl, fill with cool water and let stand for two to three hours. Drain the water, rinse the ventricles again and put them in a deep pan with a thick bottom. Pour the ventricles with hot water so that it covers them at least five centimeters. On high heat, bring the water to a boil, carefully remove the foam, reduce the heat to medium, cover the pan with a lid and cook the ventricles for 20 minutes. Then add bay leaf, a few peas of black pepper and salt to taste. Cook together for another 20 to 30 minutes. Remove the pan from the heat and allow the ventricles to cool in the broth.

4. Delicious is a simple appetizer of chicken ventricles with onions. Boil until tender, cool and cut into 700 g thin slices. ventricles. Cut two small red onions in half rings. In a deep bowl, mix the ventricles and onions, add ½ teaspoon brown sugar, mix. In a small frying pan, heat four tablespoons of olive oil, add two minced cloves of garlic and ½ teaspoon of red pepper flakes. Mix everything quickly, remove from heat and pour immediately into the ventricles with onions. Add one tablespoon of soy sauce and one tablespoon of good wine vinegar. Stir and refrigerate for six hours. Sprinkle with finely chopped cilantro and green onions before serving.

5. It’s a little harder to make an original spicy chicken ventricular salad according to the Korean recipe. But this salad is worth the effort! Boil until cooked, cool and cut into thin strips 400 gr. chicken ventricles. Heat 1 tbsp in a pan. tablespoon of vegetable oil, add one large onion, sliced \u200b\u200bin half rings, and fry until golden brown. Then add the ventricles and fry everything together, stirring, for a couple more minutes. Remove from heat. Peel and grate two medium sized potato tubers on a Korean carrot grater or cut into very thin strips. Boil the potato straws in boiling water for three minutes, and then drop it into a colander, rinse with cold water and dry slightly. Prepare the dressing separately. To do this, mix 3 tbsp. tablespoons rice or white wine vinegar, 2 tbsp. tablespoons of soy sauce, 2 teaspoons of sesame oil, two minced cloves of garlic, ½ teaspoon icing sugar, salt and red pepper to taste. Transfer the ventricles with onions to the salad bowl, add the boiled potato straws and 3 tbsp. tablespoons finely chopped green cilantro. Pour salad dressing, mix gently and let it brew in a cool place for two hours.

6. It is very simple to cook the most tender chicken ventricles stewed in sour cream sauce. Peel, rinse and cut into small pieces of 500 g. chicken ventricles. Heat 2 tbsp in a pan. tablespoons of butter. As soon as the oil finishes sizzling, add the ventricles and fry them over medium heat until golden brown. Then add one glass of chicken stock, salt and black pepper to taste, cover the pan with a lid and simmer the ventricles over low heat for 30 minutes. At the end of time add 150 gr. sour cream and 50 gr. non-fat natural yogurt, mix thoroughly and warm over low heat for five minutes. Remove from heat and let it brew for another 10 minutes.

7. Very tasty and satisfying is a simple dish of chicken ventricles stewed with beer. Peel off the films, rinse thoroughly and cut into 500 g thick slices. chicken stomachs. In a deep pan, heat together 1 tbsp. tablespoon of vegetable oil and 1 tbsp. a spoonful of butter. Add one finely chopped onion and fry until transparent for a couple of minutes. Then add the ventricles and fry, stirring, for five minutes. Sprinkle everything with one tablespoon of flour, mix and fry for a couple more minutes. Salt and pepper to taste, mix, pour one glass of light beer and ½ mill of chicken broth. Add 1 tbsp. spoon of white wine vinegar, ½ tbsp. tablespoons of sugar, 1 teaspoon of mustard. Stir, bring to a boil, reduce heat to the smallest and simmer the ventricles under the lid, stirring occasionally, for 30 minutes. Add a little more chicken stock if necessary. Serve with boiled potatoes and fresh vegetables.

8. Stewed chicken ventricles with vegetables according to the summer recipe will please you with their softness and juiciness. 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, add a little 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. Before serving, sprinkle with finely chopped spicy herbs to your taste.

9. An appetizing aroma and pleasant taste with a slight acidity will give you chicken ventricles baked with prunes. Soak in advance for three hours in cool water 500 gr. pitted prunes. Thoroughly clean one kilogram of chicken ventricles, rinse and cut into large pieces. In a pan, heat one tablespoon of vegetable oil, add one onion, chopped in half rings, and fry until golden. Then add the ventricles, salt and pepper to taste, and fry until golden brown. In a greased baking dish, put half the prunes, lay the ventricles fried with onions on top of the prunes, cover with the remaining prunes on top. Cut two small carrots into thin rings and lay on top of the prunes. Separately mix ½ cup chicken stock, ½ cup sour cream and ½ cup low-fat yogurt. Pour the mixture with dried prunes and bake in an oven preheated to 180⁰ for 40 minutes.

10. It’s not difficult to cook the most delicious chicken ventricles baked with cheese. Clean, rinse and boil one kilogram of chicken ventricles in advance. Cut the ventricles into large pieces, put them in a dish for pickling, add one onion, sliced \u200b\u200bin half rings, one carrot, sliced \u200b\u200bin thin strips, one teaspoon of sunflower hops, salt and black pepper to taste. Pour in one liter of kefir or low-fat yogurt and leave to marinate for one hour. Transfer the ventricles so marinated in this way into a greased baking dish, pour over the remaining marinade and sprinkle 150 g on top. finely grated Parmesan. Sprinkle with a small amount of melted butter and bake in an oven preheated to 180⁰ for 20 minutes. Sprinkle with finely chopped cilantro and green onions before serving.

And the site "Culinary Eden" on its pages is always happy to offer you even more interesting ideas and proven recipes that will surely tell you how to cook chicken ventricles.