In childhood, when my mother bought a chicken at the market, the giblets were always given to children. The most delicious was considered, of course, the navel. But he was alone and seemed a real delicacy. And today, go to any butcher's shop - here they are, baby's belts, a childhood dream. Cheap and affordable.
Chicken stomachs in sour cream - recipe
Many people consider subproducts to be secondary food, and absolutely in vain, because they are not inferior to meat in terms of nutritional value, but they often surpass the content of vitamins and minerals. Someone will say - it's a long time to mess around. Yes, the navel should be held on the fire for a longer time than, for example, chicken fillet, and this is not a dish in a hurry. But this ends all the difficulties. Chicken stomachs in sour cream are simple, tasty, unordinary, and also - "cheap and angry". But neither you nor your relatives will remain angry, after you have tasted this delicate dish.
Ingredients:
- chicken stomach (navel) - 500 g;
- onion - 2 pcs .;
- carrots - 1 piece;
- sour cream - 200 g;
- parsley - 1 bunch;
- oil for frying;
- salt, pepper black ground - to taste.
Preparation
In the store, chicken stomachs are already cleaned from the green-brown film. But if you are unlucky, you will have to do it yourself. To make it easier, we scald the navels with boiling water and easily remove the film, remove excess fat. Well wash the stomach. If large - cut in half.
Onion cut into half rings, fry in a deep frying pan until golden. Add carrots worn on a large grater, hold for 2-3 more minutes.
In the same frying pan add the chicken stomach, fry on high heat for 5 minutes. Solim, pepper. Fill all with water, so that the navels completely disappear. Close the lid and simmer on a small fire for 20 minutes.
We open the frying pan, add fire and wait, when almost all the water will boil away. Now add the sour cream. And you can also put a handful of dried forest mushrooms - chanterelles, white. The taste and aroma will become much richer. Fresh champignons, cut into plates, will also work.
All mixed, closed and again we languish stomachs for half an hour on a slow fire. Add the finely chopped parsley and remove the frying pan from the fire. Ready dish let it brew for 15 more minutes, then the puffs will become completely soft.
Stewed chicken stomachs in sour cream
Chicken stomachs with sour cream on this recipe are very delicate, with a light creamy taste. And the whole secret is to properly clean and boil the belly-button.
Ingredients:
- Chicken stomachs - 1 kg;
- carrots - 2 pieces;
- onion - 2 pcs .;
- sour cream - 2/3 cup;
- oil for frying;
- salt, pepper, seasoning - to taste.
Preparation
Prepared (cleaned and washed) stomachs put in a deep frying pan or a goose. Fill with water so that they completely cover. Solim, close the lid, give a boil. Now we screw the fire and cook the hour.
We try. If the chicken stomachs have become soft - take out, hard - we languish yet. Slice the strings with straw. About 1/3 cup of broth we need to make stomachs, the rest is not worth pouring! On the broth you can cook a wonderful rassolnik, any porridge or sauce. And if now there is no time to mess around - freeze, broth in the farm will always come in handy.
Onion cut into half rings, carrots cut into strips. We pass vegetables on separate
We connect in the goose bitch chopped stomachs, onions and carrots. Sour cream and broth (1/3 cup) stir, add a little black pepper, favorite spices (perfectly suitable for curry). You can put another half teaspoon of flour - for those who like a thick gravy. Sour cream mixture, too, poured into the goose, and stew the pommels on low heat for 10 minutes. Continuously stir to prevent the sauce from burning.
Chicken stomachs with sour cream are served warm. This dish is perfect for any side dish: stewed cabbage, pasta, rice, buckwheat or mashed potatoes. Enjoy!