Chicken stomachs are tricky to cook, but if done right the dish will be delicious. In addition, this is a low-calorie product, so it is suitable for those who follow the figure.
There are many ways to prepare chicken stomachs. They can be boiled, stewed, fried, and even pickled. You can make a salad or soup with them. Different countries have their own peculiarities of using this product. In Slavic cuisine, stomachs are most often stewed with vegetables.
In order for the dish to turn out delicious, you should take into account the specifics of this offal. The stomachs take 2-2, 5 hours to cook, otherwise they will be rubbery. So please be patient.
Potatoes stewed with chicken stomachs
Ingredients:
- chicken stomachs - 600g;
- onion - 1 pc.;
- carrots - 1pc.;
- potatoes - 1 kg;
- Bay leaf;
- salt;
- pepper;
- condiments;
- greens (parsley, dill).
To begin with, rinse the stomachs from sand and grain residues, remove the inner shell. If this is not done, then the dish will taste bitter. Then rinse again. Put the cleaned stomachs in a saucepan, cover with cold water. Add salt and bay leaf. Cook them over low heat for 1, 5 hours. Then remove the stomachs from the pan and strain the broth.
Wash and peel vegetables. Cut the carrots and onions into small cubes, just cut the potatoes into several pieces. Put a cauldron on the fire, heat vegetable oil in it and fry the onion. When it turns golden, add the carrots to it and save everything together. Put potatoes and stomachs in a cauldron. Pour everything over with 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 dish with thick walls will do. For example, you can use a duck.
Chicken stomachs stewed with vegetables
Ingredients:
- chicken stomachs - 800 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- sour cream - 1 glass;
- flour - 2 tablespoons;
- vegetable oil;
- ground pepper;
- salt;
- seasonings.
Boil the cleaned stomachs for 1, 5 hours in salted water. After that, drain the broth, cool the stomachs a little and cut them into small pieces.
Prepare the vegetables: peel them, cut the onion into cubes or half rings, and grate the carrots on a coarse grater. Fry them lightly in a little vegetable oil. Add the stomachs to the vegetables and fry them for five minutes. Pour in a couple of glasses of boiled water and simmer for 20 minutes over low heat.
Pour flour into sour cream, mix well until smooth. Make sure there are no lumps left and pour this mixture into the stomachs. Add salt, pepper, seasonings. Simmer for another 15-20 minutes. Do not forget to stir the dish constantly, otherwise it may burn. The finished stomachs are very soft and tasty.
For chicken offal dishes, use the same seasonings as for chicken. Marjoram, rosemary, basil, thyme, curry will go well with them. You can also use ready-made chicken mixes.
As a side dish for stewed chicken stomachs, mashed potatoes or boiled rice are suitable. Serve with pickles or pickles.
