From a variety of delicious dishes have long been prepared from chicken offal. Something unusual and just delicious can be prepared from the hearts, liver and ventricles of chickens. Chicken stomachs are especially tasty recipe which is known in many families.
When I was a girl of about ten years old, I came to my grandfather and grandmother in the village for the summer. In the courtyard, hens were busy picking in the ground, important turkeys muttered, geese shouted ...
Once my grandmother wanted to pamper me with fresh chicken. Carving the chickens, the grandmother said: “Oh, now we’ll save Adelka of the giblets ...” I doubted, but when a terrific teasing scent spread around the house, causing profuse salivation, I began to look into the kitchen with great impatience ...
So for the first time I got acquainted with the concept of Chicken stomachs, a recipe which my grandmother told me back in those old years. Since then, many recipes for chicken stomachs have appeared in my culinary "repertoire", but the very first one, my grandmother's recipe, remained unsurpassed in taste. Taste of my childhood.
And my grandmother was preparing chicken stomachs. The recipe was with mushrooms, just amazingly tasty. Now this is a favorite dish in my family. So, for four servings I take * chicken stomachs (or navels, as we call them) more than half a kilogram
* mushrooms three hundred grams or a pound - it is better to take chanterelles
* a pound of potatoes
*one egg
* fresh sour cream 3-4 large spoons
* Lavrushka, salt, pepper to taste
Chicken stomachs recipe requires a good preparation, you need to rinse well, peel off the film and cook for at least two hours, otherwise they will be stiff. Large ventricles need to be cut beforehand. In the water for boiling, you can add a few bay leaves for flavor.
Mushrooms also need to be washed in running water and cut into small pieces. Cut peeled potatoes into small cubes too. Throw the chopped mushrooms to the navels, cook for 15 minutes, add the chopped potatoes and cook for another half hour until the potatoes are cooked. The finished dish must be poured with sauce, which must be prepared from eggs and sour cream - and that’s all. Very tasty, you can believe me.
But here is how my friend from Belarus prepares turkey stomachs, the recipe is simple, but the dish turns out to be very tasty. In Belarus, stomachs are prepared with vegetables. They say that this dish is served there in restaurants.
First, the stomachs must be thoroughly cleaned. If you buy them in a store packed in trays, then you can skip this slightly unpleasant process - they go on sale already cleaned, so you just need to wash the navels.
So, we take a kilogram of peeled and washed stomachs, one medium-sized carrot, a large onion, a small zucchini, a few small cabbage broccoli, a teaspoon of universal seasoning (you can do more, it’s to taste, just don’t overdo it), two or three cloves of garlic, salt- pepper to taste, herbs.
Put washed stomachs on napkins and dry. Fry them over high heat until a golden crust is formed and an awesome aroma appears in a pan in vegetable oil, previously salted. You can not salt, if the family fanatically adheres to a healthy lifestyle. Now reduce the fire, add half a glass of water and simmer for half an hour, closing the lid.
Now cut the peeled carrot into thin long strips, and cut the onion just finely and add everything to the stomachs and simmer for about ten minutes. Peel the zucchini, cut into small cubes and also add to the same skillet, bring to readiness over high heat.
Boil the broccoli separately in a saucepan, immediately putting it in salted boiling water for five minutes, add to the main dish before serving. Everything is very delicious. Broccoli can be replaced with cauliflower or finely chopped white cabbage. You can do without cabbage - all the same, everything is tasty and nutritious.
These dishes can be prepared from the stomachs. You can add other giblets to them, these will be different versions of delicious dishes. Recommend!