The eternal question of the housewives: “What to cook for dinner? How to diversify the home menu? " Often, due to lack of time, we focus on the same dishes. Others can not afford to buy anything they want, so they are looking for economical recipes.
Several times I heard from familiar housewives that they cook chicken stomachs. I myself have never bought, I was afraid that the children would not eat. Then she finally decided. I bought and cooked as a colleague told me. First he washed the chicken stomachs and then boiled it in salted water. When they cooled slightly, I cut them into pieces, and I cut the films of chicken stomachs . In a deep pan, fried offal with onions, carrots, spices, black pepper, adding soy sauce. The result was a wonderful side dish for pasta. However, I did not begin to tell the household about the name of the meat. The secret was discovered only after the chicken stomachs quickly disappeared from the plates.
Now I wanted to learn more about how to cook chicken stomachs deliciously. I asked friends, colleagues, read on the Internet. This is an overview of tips for cooking dishes from these offal.
From all the recipes I read, I concluded that before cooking chicken stomachs, it is better to boil them first. Some chefs simply stew or fry them because they like the stomachs to crunch. Those who like tender meat, it’s better to boil it first. There are different ways to cook boiled chicken stomachs: with bay leaves, with onions and roots, with the addition of a bouillon cube.
Tips on how to cook stewed chicken stomachs are very diverse. As a sauce, use whatever you like - sour cream or mayonnaise, tomato or soy sauce, bouillon cubes. Onions, carrots, mushrooms, bell peppers, cheese, cucumbers and much more are added to stewed chicken stomachs. In general, who is what. I love products that you can experiment with, as they combine well to taste with many ingredients. Each time, changing their composition, you can diversify the menu. Chicken stomachs stewed in sour cream with bell pepper, or with mushrooms with mayonnaise and tomato sauce.
In addition to stewing, I learned how to cook chicken stomachs for sandwiches. Cool offal cooked with spices to room temperature, scroll in a meat grinder. Add chopped boiled egg, pickled onions, mayonnaise. Mix everything well and put on sandwiches, sprinkled with herbs.
You can cook salads.
Option one. Lay in layers on a dish: chopped fresh cucumbers - 100 g; chopped chicken stomachs, boiled with bay leaf, carrots and spices - 300 g; grated cheese - 100 g; chopped egg - 2 pcs; sliced fresh cucumbers - 1 pc. Grease each layer with mayonnaise. Garnish with greens.
The second version of the salad. A layer of boiled and chopped chicken stomachs - 400 g, a layer of fresh carrots grated on a fine grater - 1 pc, a layer of grated eggs - 2 pcs, a layer of grated processed cheese - 2 pcs. Dense topcoat with mayonnaise. Sprinkle the top with canned pineapples, cut into strips, lay around with fresh cucumbers, chopped rings.
Minced chicken can be prepared from chicken stomachs, which can then be used for pies or pancakes. Scroll the boiled stomachs in a meat grinder, add green onions, a boiled egg. Or mix minced stomach with boiled rice and green peas.
In order to start thin pita bread, chop the chicken stomachs into strips, finely chop the cabbage and mix with mayonnaise and garlic. Put a layer of stomachs on pieces of pita bread, then a layer of cabbage, sprinkle with dill, wrap it in a bag.
Bon Appetit!