Chicken ventricles, or "navels", refer to dietary meals due to their low calorie content - about 100 kcal per 100 g. This offal is rich in a large amount of protein, as well as iron and folic acid.
It is necessary
-
- - 1 kg of chicken stomachs;
- - carrot;
- - onion;
- - spices to taste.
Instructions
Step 1
Prepare the chicken ventricles. If the stomachs have been frozen, then leave them in the refrigerator for 6-8 hours until completely thawed. But it is best to cook chilled stomachs. Keep in mind that their shelf life is no more than two days. If you have purchased unpeeled chicken "navels", then remove the inner yellow harsh film from them and remove the inner contents. Also trim the veins and peel off the fat. Pour boiling water over the stomachs to make it easier to handle. Rinse the stomachs under cool running water, dry a little on a paper towel. Cut the ventricles into 2-4 pieces or leave whole.
Step 2
Pour cold water into a saucepan and drop the chicken ventricles into it. Add a few bay leaves, a couple of peppercorns, and peeled parsley or celery. For taste, you can also put peeled carrots, onions in the broth. Season with salt to taste. Bring water to a boil. If foam forms during cooking, remove it with a slotted spoon. Then reduce heat to low and cover the pan with a lid. On average, chicken "navels" are boiled at a low boil for one to two hours, and in a pressure cooker for about half an hour. Cooking speed depends on the age of the chicken, its breed and diet. If possible, soak the ventricles for 2-4 hours in cold water. Then the cooking time will be reduced to 40 minutes, and they will taste more tender and soft.
Step 3
Let the chicken navels cool slightly in the broth in which they were cooked. Then remove them with a slotted spoon and use for making soups, salads, appetizers, main courses. Scroll them through a meat grinder and prepare the filling for pies, pancakes. Or serve boiled chicken ventricles with sour cream, mustard or cream sauce. For a side dish, offer pasta, buckwheat porridge, boiled rice, or stewed vegetables.
