Chicken stomachs, when cooked properly, are very tasty, and besides, they are not too expensive in price, which is why, probably, many housewives prefer to periodically include them in the diet. At the same time, it is worth paying attention that this by-product is rich in folic acid, protein and many other useful substances. If we talk about how to cook chicken stomachs, then there can be many options.
It should be noted that this product takes a little longer to prepare than chicken meat itself, but the result is unlikely to disappoint. When buying chicken stomachs, it is worth paying attention to the shelf life, in a chilled product, it should not exceed two days. Usually in stores, already cleared ventricles are sold (they are sometimes called “navels”). If not, then films are removed from them before cooking. Almost the most common recipe, which is remembered when they say how to cook chicken stomachs, is their stewing in sour cream sauce.
For this you will need a pound of washed and prepared "navels", cut into halves, onions, carrots, sour cream. The onion is peeled and cut in half rings, fried in a pan until it becomes transparent, after which grated carrots are placed on it, for a while the vegetables are passaged together. Chicken ventricles are added to the pan, fried for about 5 minutes, after which water is poured (which should completely cover the products), brought to a boil, covered with a lid and stewed for about half an hour. When the required time has passed, the lid opens. If not all the water has boiled away, then the fire is maximized until everything boils away. Now sour cream is added here (to taste), slightly diluted with water, brought to a boil, covered with a lid and left to stew for another half hour. Chopped dill is placed in the finished dish, mixed and infused for a few minutes under the lid, but removed from the heat. This is done so that the offal is as soft and gentle as possible. If we talk about how to cook turkey stomachs, which are also quite pleasant in taste, then you can also use the above recipe.
You can not ignore the salad of the ventricles, which has a very interesting taste. The offal is prepared, washed and cleaned of films, boiled in salted water for about an hour. At the same time, potatoes are boiled, cut into cubes. Onions are cut into rings, fried until golden, carrots are rubbed on a grater. Boiled stomachs are cut into strips and combine with the rest of the ingredients. Salad to taste can be slightly salted, seasoned with mayonnaise (you can use sour cream).
Before you cook chicken stomachs, it is worth remembering that their heat treatment at a minimum temperature will save the maximum amount of nutrients. Therefore, do not rush too much, it is better to be patient, and the result will be not only tasty, but also useful.
Also speaking about how to cook chicken stomachs, you can not say about cooking them with homemade noodles. This dish is considered a traditional treat on the second day of the wedding in some regions. This is explained by the fact that such a soup helps to restore strength and is very useful for the digestive system. The ventricles are boiled in salted water, while the broth is better to drain after boiling, pour new water, in which noodles will be boiled further. Eggs, water and flour are combined, a pretty cool dough is made. It is rolled out in a thin layer, noodles are cut out. Shortly before the navels are ready, fried onions, noodles, salt, and herbs are placed in the soup. You can serve such a dish with self-prepared croutons.