Chicken gizzards are commonly used culinary by-products. They can be used to prepare the first and second courses, as well as the filling. Stewed chicken stomachs are delicious, soft and nutritious.
It is necessary
-
- Stomachs
- stewed with vegetables:
- chicken stomachs - 700 g;
- champignons - 150 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- garlic - 2 cloves;
- zucchini - 1 pc.;
- broccoli - 200 g;
- vegetable oil - 2 tbsp. l.;
- rosemary - 2 sprigs;
- marjoram;
- salt.
- Stomachs
- stewed in beer:
- chicken stomachs - 500 g;
- onion - 1 pc.;
- vegetable oil - 1 tbsp. l.;
- butter - 1 tbsp l.;
- flour - 2 tbsp. l.;
- light beer - 1 tbsp.;
- chicken broth - 1 tbsp.;
- wine vinegar - 1 tbsp. l.;
- sugar - 2 tsp;
- mustard - 2 tbsp. l.;
- salt.
- Korean style stews:
- chicken stomachs - 500 g;
- onion - 1 pc.;
- garlic - 5 cloves;
- vegetable oil - 3 tbsp. l.;
- chicken broth - ½ tbsp.;
- soy sauce;
- cilantro;
- chopped greens;
- ground red pepper;
- salt.
Instructions
Step 1
Stomachs stewed with vegetables.
Thoroughly clean the stomachs, rinse under running water and pat dry on a paper towel. Heat the oil in a saucepan and fry the stomachs over high heat for 3-5 minutes. Season with salt and pepper to taste. Pour in 100 ml of water, cover and simmer over low heat for about 25 minutes. Peel the carrots and onions, grate the carrots on a coarse grater, finely chop the onion. Place vegetables in a saucepan over the stomachs. Cook for 5 minutes, stirring constantly. Wash the mushrooms, cut into thin slices, and the zucchini into small pieces. Add zucchini and mushrooms to a saucepan, pour in 1/3 cup water, sprinkle with marjoram and bring to a boil. Simmer for 5-6 minutes. Put the broccoli divided into inflorescences in a saucepan with boiling salted water and cook for 5 minutes. Combine the cabbage with the stomachs before serving.
Step 2
Beer-stewed stomachs.
Peel the stomachs from the inner film, rinse well and cut into small pieces. Peel and chop the onion. Heat vegetable oil in a deep frying pan, add butter, melt. Fry onions in oil until transparent, add chicken stomachs, fry for 5-7 minutes, stirring constantly. Sprinkle with flour, stir and cook for another 2 minutes. Season with salt and pepper. While stirring constantly, pour the beer and some broth into the pan. Add vinegar and sugar, cover. Simmer until soft for 12-15 minutes. Add broth as needed. Add mustard, stir and serve with boiled potatoes.
Step 3
Korean style stews.
Cut the stomachs, remove the inner film and rinse well. Boil until half cooked in salted water, remove from broth. Dry and cut into strips. Peel the onion and garlic, finely chop the onion in half rings, chop the garlic. Heat vegetable oil in a pan and fry the onion in it for 2-3 minutes. Add chicken stomachs to the skillet, cover with broth and simmer for 10 minutes. Then add soy sauce, red pepper and garlic. Stir and simmer for another 4-5 minutes. Serve with herbs.
