With knowledge, dishes from chicken stomachs can be turned into real culinary masterpieces, with taste characteristics not inferior to other more delicious dishes. The main task is to make the byproduct soft, gentle and harmoniously supplement it with the appropriate products.
What to cook from chicken stomachs?
Recipes from chicken stomachs can be very diverse and suggest the design of dishes of various purposes, each of which in its own way is worthy of attention.
- The first hot dishes from chicken stomachs turn out to be rich, tasty and are an excellent alternative to classic soups on a meat broth.
- Chicken stomach can be extinguished in various sauces on tomato, sour cream or other basis with the addition of vegetables, mushrooms and aromatic seasonings, spices, herbs.
- A lot of salads and snacks, cooked with the participation of stomachs, amaze with excellent taste and nutritional characteristics.
Salad of chicken stomachs
A delicious dish from chicken stomachs, dressed as a salad, can be served as a snack for a feast or cook a meal for the second for dinner or dinner. The main thing is to wash the product well before cooking, washing off all the contaminants and boiling it for a long time, if desired, adding spices and spices to the water.
Ingredients:
- chicken stomachs - 500 g;
- carrots and onions - 1 pc .;
- canned beans - 1 can;
- vegetable oil - 2 tbsp. spoons;
- garlic - 1 tooth;
- salt, pepper, mayonnaise.
Preparation
- Prepared stomachs are boiled in water for 1.5-2 hours, cut.
- Pass on the butter onions with carrots, in the end add garlic, mix, allow to cool.
- Mix the ingredients with beans, salt, pepper, season with mayonnaise.
Soup from chicken stomachs - recipe
Soup from chicken stomachs will get rich and perfectly satisfy hunger without harm to the figure. Cooking hot can be in any vegetable composition, replacing some components with others or adding new ones. Particularly harmoniously emphasize the taste of the dish is hard or cream cheese, added directly to the plate when serving or at the end of cooking.
Ingredients:
- chicken stomachs - 500 g;
- carrots and onions - 1 pc .;
- potatoes - 3 pcs .;
- sweet pepper and tomato - 1 pc .;
- a stalk of celery - 1 piece;
- vegetable oil - 2 tbsp. spoons;
- salt, seasonings, greens, cheese.
Preparation
- The stomachs are rinsed, cut, poured with water, allowed to boil, poured and put to boil in clear water.
- After 1.5 hours, lay the potato cubes, rescued onions with carrots.
- After 10 minutes add sliced celery, Bulgarian pepper and tomato, season with hot to taste, when using processed cheese put it.
- Boil the dish for a couple of minutes, flush with greens.
Cutlets from chicken stomachs - recipe
With the right preparation, cutlets from chicken stomachs are no less delicious than a dish made from classic minced meat. After roasting, the products are additionally waxed with the addition of water or broth under the lid for an hour, which gives them the very desired tender taste and soft, juicy texture.
Ingredients:
- chicken stomachs - 1 kg;
- large onions - 1 pc .;
- egg - 1 piece;
- garlic - 1 tooth;
- flour - 100 g;
- vegetable oil - 100 ml;
- salt pepper.
Preparation
- Stomach washed, rid of films and tendons.
- Twist the product together with onion and garlic in a meat grinder and mix with the egg, seasoning with pepper and salt to taste.
- Make out the blanks, roll them in flour and fry in a strong heat in oil on both sides.
- Fold the products in a cauldron or stewpot, pour hot water or broth and tantalize under the lid for about an hour.
He from chicken stomachs in Korean
Dishes from chicken stomachs can be the most unexpected. So, for example, the implementation of the following recipe will give an opportunity to enjoy a meat snack with a Korean accent. Her spicy, moderate wittiness, stunning fragrance deserves the highest praise and presentation not only for a meal on weekdays, but also for a festive table.
Ingredients:
- chicken stomachs - 1 kg;
- onions and carrots - 2 pcs .;
- egg - 1 piece;
- garlic - 4-5 teeth;
- soy sauce - 4 tbsp. spoons;
- vinegar 9% - 2 tbsp. spoons;
- vegetable oil - 3 tbsp. spoons;
- salt pepper.
Preparation
- Preparing a snack from chicken stomachs is elementary. The prepared product is boiled for 1.5 hours, cut into strips.
- Onions and carrots are dipped in butter and mixed with sliced.
- Add the garlic, the ingredients of the dressing, stir.
- After 10 hours, he from the chicken stomach will be fed and will be ready.
Goulash from chicken stomachs with gravy
Like all dishes made from chicken stomachs, goulash requires a long heat treatment. In total, the process of quenching the product will take at least one and a half hours. The composition of the gravy can be supplemented if desired with sour cream, other vegetables and spices. As a side dish to the dish you can serve rice, potatoes, porridge or pasta.
Ingredients:
- chicken stomachs - 1 kg;
- onions and carrots - 1 pc .;
- water 350 ml;
- flour - 1 tbsp. a spoon;
- tomato sauce - 1 cup;
- laurel - 2 pieces;
- vegetable oil - 2 tbsp. spoons;
- salt, pepper, spices.
Preparation
- Begin to prepare goulash from chicken stomach after the preliminary preparation of the starting product.
- Fry the onions, carrots, add stomachs, brown.
- Pour in water, add the sauce with flour, season the mass to taste, cover with a lid and tantalize in a small heat.
- After 1.5-2 hours, the gravy from the chicken stomach will be ready.
Pilaf from chicken stomachs in a multivariate
From the following recipe you will learn how to cook pilaf from chicken stomachs. The multivarker will simplify the process and make sure that the meat component is soft and the rice is crumbly and fragrant. If desired, you can increase the amount of onions and carrots and add other relevant spices, fragrant herbs and spices.
Ingredients:
- chicken stomachs - 800 g;
- onions and carrots - 1 pc .;
- water - 3 cups;
- rice - 1 glass;
- Curcuma and zira - 2 pinch;
- vegetable oil - 120 ml;
- salt pepper.
Preparation
- Stomach is cut, pawned in a bowl, a glass of water is poured in and "Quenching" is turned on for 1.5 hours.
- Then evaporate the "Bake" moisture, add butter, sliced onions with carrots and fry for 20 minutes.
- Pour rice, spices, pour 2 cups of boiling water, transfer the device to the "Plov" mode.
Shish kebab from chicken stomachs on the grill
As a rule, dishes made from chicken stomachs are long and tediously cooked or stewed to get rid of the rubbery, hard taste of the original product. However, in the case of a shish kebab prepared from it, everything is quite different. To soften the taste, pre-marinating will help, after which prolonged heat treatment will not be required.
Ingredients:
- chicken stomachs - 1 kg;
- onion - 2-3 pieces;
- Bulgarian sweet pepper - 2-3 pcs .;
- lemon - 1 piece;
- salt pepper.
Preparation
- The washed stomachs are dried, salted, peppered, piled in a container.
- Add chopped onion, pepper, lemon juice, mix, leave for 2-6 hours.
- String the stomach on the skewer, alternating with onions and peppers.
- Fry shish kebab from chicken stomachs over smoldering coals for 15 minutes.
Filling for patties from chicken stomachs
Stuffing from chicken stomachs can be used not only for cooking cutlets. On its basis, you can make a delicious and mouth-watering filling for baking, which you can use in pure form or supplement with boiled rice, grated cheese, stewed cabbage, mushroom frying or mashed potatoes.
Ingredients:
- chicken stomachs - 1 kg;
- onions and carrots - 2 pcs .;
- garlic - 2 teeth;
- vegetable oil - 3 tbsp. spoons;
- salt, pepper, herbs.
Preparation
- Boil the stomach for 1.5 hours, twist the meat grinder.
- Pass on the butter onion with carrots until soft, add a twisted mass and fry all together for 5 minutes.
- Season the filling with salt, pepper, garlic, mix, warm for a minute, cool.
Chops from chicken stomachs
If you still do not know what to make of chicken stomachs for the second, use the following recipe and cook delicious chops from them . Their cooking will take more time than usual, but the result will please with a soft, and harmonious taste. As a side dish, you can serve boiled potatoes or vegetables.
Ingredients:
- chicken stomachs - 600 g;
- garlic - 2 teeth;
- seasoning - to taste;
- vegetable oil - 100 ml;
- salt pepper.
Preparation
- Prepared stomachs beat off under a film, flavored with salt, pepper, spices, left to marinate.
- Spread the products in preheated oil, browned from two sides, pour a little water and blown until soft and evaporated moisture.