How to cook chicken ventricles recipe. How much and how to cook chicken stomachs. Chicken ventricles in a slow cooker

15.03.2022

Many recipes talk about how to cook chicken stomachs. Fried with vegetables, baked with potatoes and garlic or stewed in sour cream sauce with champignons - almost all cuisines of the planet classify giblets as a delicacy.

The skepticism of some home cooks about offal is completely unfounded. And in order to make them soft and juicy, there are 6 “tricks” that you should definitely use:

It takes a long time to prepare stomachs. 1 to 2 hours.
It is better to defrost offal in a natural way. And add salt in the middle or at the end of cooking.
Sour cream, soy sauce, mayonnaise, tomato paste or ketchup speed up the process by softening the stomachs.
You can pickle (from 30 minutes to 8 hours) the prepared offal in kefir.
Another option is to use baking soda. Sodium bicarbonate is added after frying onions and meat, when the giblets release juice. Spices - after the foam caused by the reaction disappears. Proportions: for 500-600 g of the product 0.5 tsp. soda.
And, of course, small pieces of stomachs become soft much faster. That is, to speed up the process, it is better to grind the offal.

Chicken stomachs have a very low calorie content - about 150 kcal / 100 g of product.

How to clean and cook offal

Chicken stomachs are most often sold peeled. This saves processing time.

If you have to deal with raw giblets, they should be:

Rinse;
gently cut in the middle, gut the contents;
rinse them with salt and only then separate the inner yellow membrane, remove fat and cartilage;
yellow spots must also be cut out - they give bitterness;
then rinse again.

For better separation of the yellow film, the product can be placed in the freezer for several minutes or scalded with boiling water. In both cases, the membrane will peel off more easily.

Delicious chicken stomachs in sour cream sauce

Chicken gizzards cooked with sour cream are a nutritious and extremely tasty dish. A pleasant creamy aftertaste turns the broth in which offal was prepared into an amazing sauce.

We take the components:

chicken stomachs - ½ kg;
sour cream - packaging (200 ml);
carrot - 1 pc.;
onions - 2 pcs.;
sunflower oil - 1 tbsp. l.;
parsley (preferably fresh) - a small bunch;
salt, ground black pepper - according to mood.

Grind the carrots with a grater into long, wide layers. Bulbs - halves of rings. Brown in vegetable oil.
Introduce processed and dried offal and sauté in its own juice for 5 minutes. The fire is medium.
Salt, pepper and completely cover the contents with water.
Adding water, simmer until soft.
At the end, put sour cream and warm, but do not bring to a boil. Switch off.
Chop the parsley into bowls when serving.

If you add sour cream earlier, it will delaminate and the dish will not look so appetizing. However, the stomachs will be better saturated and cooked faster.

Both options at the output give a dish that is combined with different side dishes.

Stew in a slow cooker

Chicken stomachs are prepared in a slow cooker in the “Stewing” and “Frying” modes. In principle, instead of "Frying" you can use "Baking".

chicken ventricles - ½ kg;
onion - 2 medium heads;
carrots - 1 medium;
garlic - 5 g;
tomato paste - 2 tbsp. l.;
black peppercorns - 3 pcs.;
lavrushka - 1 leaf;
parsley - a small bunch or 15 g dried.

Cut the processed stomachs into small pieces.
In the “Frying” mode, brown the chopped onions, garlic and carrots in vegetable oil. Put the stomachs in the bowl. Next is the "Extinguishing" mode.
After 8 minutes, add ¾ cup of water, in which tomato sauce and salt are pre-mixed. At the same stage, lavrushka and peppercorns are added.
In the future, the mode does not change. The dish is ready in 2.5 hours.
Greens are used to decorate the finished dish.

Roast baked in the oven

The lactic acid of kefir quickly exfoliates the dense structure of muscular chicken stomachs. This type of marinade works very gently. Therefore, the dish turns out to be especially tender, and the sauce tastes good.

You will need:

giblets - 750 g;
kefir - 2 tbsp.;
soft cheese - 200 g;
onion and carrot - 1 pc.;
salt, spices and herbs - according to mood.

Action algorithm:

Cook prepared offal until desired softness. Salt in the middle of cooking.
Finely chop the onion, chop the carrot into thin strips.
Combine the stomachs, vegetables, spices, kefir and marinate (not in the refrigerator) for 30 minutes.
Transfer everything to a greased form and grate soft cheese on top.
Preheat the oven to 180 degrees. Bake 30 minutes.
Chopped greens are added before serving.

Korean chicken stomachs

The following recipe is a unique dish that is considered a savory salad, but someone serves it as a hot dish for dinner. One thing can be said with certainty - it is spicy and, no doubt, delicious. Korean-style chicken navels are a decoration for both a formal and everyday menu.

chicken navels - ½ kg;
carrot - 1 pc.;
bulb - 1 pc. (large);
soy sauce - 25 ml;
garlic - 2 teeth;
granulated sugar - 20 g;
salt - ½ tsp;
vinegar - 20 ml;
ground coriander and red hot pepper - to taste;
vegetable oil - as needed.

Cooking:

Boil the giblets until tender.
Cut the onion into quarters of rings, carrots into oblong strips of medium thickness, make a porridge-like mass from garlic.
Mix vegetables and add spices to them, mash with your hands. Add vinegar, sugar and mix. Marinate 30 minutes.
Chop the cooled stomachs.
Heat vegetable oil strongly. Add carrots, onions, garlic and marinade juice there. Fry 3 minutes.

The dish perfectly complements potatoes or rice.

With tomato cream sauce

Chicken gizzards in sour cream mixed with tomato paste resemble the famous "beef stroganoff". The dense structure of meat quickly softens under the action of gravy. The taste of this dish is so wonderful that many people increase the proportions of the ingredients of the sauce to make more of it!

Products:

chicken ventricles - 800 g;
vegetable oil - 60 ml;
sour cream - 1 pack;
tomato sauce - 250 g;
bulbs - 2 pcs. (medium size);
salt and pepper - as usual.

Actions:

Fry the giblets in boiling vegetable oil.
Add the onion rings and fry until they are slightly translucent.
Fill roast completely with water. Simmer until done.
Make a filling of sour cream and tomato sauce. Add pepper and salt. Introduce to giblets.
Continue simmering for another 15 minutes. The fire is weak.

Any side dish will go with this treat.

Hearty dish with potatoes

If you cook chicken stomachs in the oven with potatoes, carrots, onions and garlic, you get an incomparable dish that will appeal to all family members. The pot roast looks especially appetizing! And the giblets baked in the oven become soft, soaked in vegetable juice.

Products:

offal - 0.5 kg;
bulbs - 2 pcs.;
carrot - 1 pc. (medium);
potatoes - 2 pcs.;
garlic - 3 teeth;
water - 2 tbsp.;
lavrushka - 1 pc.;
allspice and salt - as usual;
fresh herbs - any.

Boil giblets with lavrushka and allspice until soft.
Chop potatoes, carrots, onions and ventricles into equal pieces.
Saute onions, carrots and garlic over low heat. Separately fry the stomachs and mix with vegetables.
Put raw potatoes on the bottom of the pots, vegetable mixture with giblets on top.
To fill with water. Do not cover with lids. Bake for 45 minutes in the oven at 180 degrees. Leave the pots to cool to the desired temperature.
Sprinkle salted chopped greens just before the roast is available for eating.

Chicken gizzards with mushrooms

Chicken stomachs with oyster mushrooms emphasize the taste of this offal. It gets brighter. And the sour cream present in the recipe not only saturates the dish with a delicate taste of cream, but also makes it more satisfying.

Ingredients:

giblets - 1 kg;
sour cream - packaging (200 g);
oyster mushrooms (fresh) - 200 g;
vegetable oil - how much will it take to fry;
garlic - 3 cloves;
spices - optional.

Cooking method:

Boil the processed giblets until soft. Salt in the middle of the process.
Chop the mushrooms into medium-sized pieces and fry a little.
Drain the broth from the giblets, dry a little on a dish, add to the oyster mushrooms and fry for another 3 minutes.
Mix sour cream, spices, crushed garlic and pour the mixture over the stomachs with mushrooms, covering them completely. Can be salted. Simmer another 15 minutes.

It turns out an excellent dish that can decorate even inexpensive pasta.

Fry with onions and carrots in a pan

This is perhaps the most affordable and quick recipe for cooking chicken stomachs. The dish has a minimum number of components, where nothing distracts from the main taste of the product. It goes well with potatoes, cereals and stewed cabbage.

You will need:

carrots and onions - 1 pc.;
flour - 70 g;
salt - as usual;
vegetable oil - for passerovka;
chicken stomachs - 300 g;
dill - a bunch;
water - 600 ml.

Process chicken stomachs and cut into 4 parts. Then sauté for 15 minutes in vegetable oil in its own juice.
Sift flour into the stomachs and mix thoroughly. Continue frying.
Finely chop the onion, rub the carrots on a coarse grater and add to the stomachs. Fry 15 minutes.
Pour in water and simmer over medium heat until soft. 5 minutes before turning off the burner, add chopped dill.

The stomachs of chickens are a modest, at first glance, offal. But at the same time, they can become the main dish of a festive feast. The art of cooking chicken stomachs is one of the main indicators of the level of culinary skills of the hostess. The main thing is to know how to cook chicken stomachs correctly. It's also nice that giblets are inexpensive, and are always available in the assortment of any supermarket.

Chicken stomachs are a difficult offal to prepare. But if you process them correctly, in the end it will be possible to serve very tender and juicy meat to the table. Below are some tips on how to cook chicken stomachs deliciously.

To make the dish successful, first of all, you need to choose the right offal. It should be free of yellowness, bruising and dark spots. Fresh high-quality bird stomachs are non-sticky, keep their shape perfectly and have a pleasant sweet smell.

Proper defrosting of the product will help make the treat soft.

First, frozen stomachs are laid out all night on the bottom shelf of the refrigerator.
Then their defrosting continues at room temperature. It is not recommended to use an oven or microwave for this.
The defrosted product is well washed with running water and dried with paper towels.

Processing and cooking chicken stomachs

To prepare a delicious delicate dish, it is important to properly process and cook the offal under discussion. It will be useful for housewives to know some tricks for cleaning the ventricles.

How to clean?

When the offal is defrosted, it needs to be cleaned. Some extra parts on the ventricles can completely spoil the taste of the finished dish. For example, bile must be cut off from them, even the most minimal of its remnants.

Chicken stomachs also get rid of the outer film. The manufacturer saves it on the product so that it retains its presentation.

How much to cook to be soft?

How much to cook chicken ventricles until soft depends on many factors. For example, from the age of the bird. The stomachs from older chickens are larger and darker in color. It is better to refuse their purchase or be prepared for a very long cooking of the product. On average, the meat becomes soft after 50 minutes of being in boiling water.

The stomachs after all the preparatory stages are filled with boiling water. In the pan, its level should be 5 - 6 cm above the offal layer. After boiling again, the foam is removed from the surface of the water, and cooking continues on a quiet fire.

Soft and tasty chicken stomachs in a slow cooker

Ingredients: half a kilo of ventricles, onion, favorite seasonings, 40 ml of soy sauce, 3 tbsp. l. tomato paste.

Prepared chicken navels are cut into medium pieces.
Onions are peeled, washed, cut into half rings.
The ingredients from the previous steps are sent together in a deep bowl, poured with soy sauce. To them are added any selected suitable seasonings. Since soy sauce is very salty, no additional salt is required for the dish.
The mass is left to marinate for at least half an hour.
The contents of the bowl are laid out in the bowl of the "smart pan". In the "Fry" program, the dish is cooked for 7 - 8 minutes.
Next, the tomato paste is transferred to the container. If necessary, you can add a little water.
In the program designed for stewing, chicken stomachs languish in a slow cooker for 50 - 55 minutes.

If after the specified time the meat turns out to be harsh, you can extend the cooking process for another 17 - 20 minutes.

How to fry with onions and carrots in a pan?

Ingredients: 720 g chicken stomachs, 2 pcs. onions, pickled cucumbers and carrots, 110 ml of purified water, salt, 2 teeth. garlic, ground black pepper.

The cleaned offal is boiled in salted boiling water for about an hour. Next, the stomachs cool down.
The carrot is rubbed coarsely, the onion gets rid of the husk and is cut into the thinnest half-rings.
First, large pieces of garlic are fried in hot oil. Then it is removed from the pan, and the rest of the vegetables are cooked on the remaining fat until golden brown. They salt and pepper.
Water is poured into the pan, pickled cucumber strips, strips of boiled stomachs are added.
The contents of the container are stewed for about half an hour.
When the liquid evaporates, you need to fry the food for a couple more minutes.

The finished treat can be served hot right in the pan.

Stewed in sour cream

Ingredients: half a kilo of chicken stomachs, salt, bay leaf, 2 small onions, 160 g of fat sour cream, spices.

The offal is well washed, gets rid of all unnecessary.
Next, the stomachs are filled with boiling water, salted and boiled for about half an hour.
Finely chopped onion is fried until transparent in hot oil.
Straws of boiled stomachs are laid out to it. Together, the products are fried for 6 to 7 minutes.
Sour cream is laid out on top of meat and vegetables. If it is very thick, you can add a little water or broth left over from boiling the navels.
The dish is stewed under the lid for another 20 - 25 minutes.

The finished treat is sprinkled with chopped green onions. You can add hot pepper to taste.

Korean chicken nuggets

Ingredients: 780 g offal, 2 large fresh carrots, 3 large onions, 3 - 4 teeth. garlic, 1 tbsp. l. vinegar (9%), 4 tbsp. l. soy sauce and refined oil, 2 small. tablespoons of salt, a pinch of red and black pepper, ½ tsp. ground coriander and seasoning for Korean carrots.

The stomachs are well washed, cleaned, cut in half.
Under the lid over medium heat, the meat is cooked for a little less than an hour. The liquid drains immediately.
Next, the broth is drained, and the stomachs are left to cool.
The meat is cut into strips.
The onion is peeled and chopped into long thin feathers, after which it is lightly fried in hot oil. At the same time, it should remain slightly crispy.
Carrots are rubbed with a grater with a special Korean nozzle.
The prepared ingredients are combined in a deep bowl, all other ingredients from the recipe are added to them, except for oil and black pepper. Garlic is preliminarily passed through a press.
Oil with black pepper is brought to a boil, after which it is poured onto the mixed products.
The appetizer is salted, transferred to a plastic container and sent to cool for 2 - 3 hours.

Ready-made Korean-style chicken navels are perfectly stored in the refrigerator for about a week.

Roast baked in the oven

Ingredients: half a kilo of chicken navels, 8 medium potatoes, 2 carrots, onion, a large spoonful of spicy adjika and tomato paste, a pinch of ground thyme, sweet paprika and coriander, salt.

Peeled thawed meat is finely cut, after which it is poured into a frying pan. All seasonings, salt are added to the ventricles at once. They are fried until golden brown with frequent stirring.
The potatoes are peeled, cut into cubes, immediately salted and laid out on the bottom of the baking pots. The vegetable should fill them about halfway.
The second layer is the stomachs.
Next are thin half-rings of onion, fried in the oil left from the by-products until golden brown.
The carrot is finely rubbed and cooked in the same pan with adjika and tomato paste for softness.
The resulting mass is laid out on the bow.
The contents of the pots are filled with water.

Under the covers, the stomachs are stewed in the oven for 40 - 45 minutes at 200 degrees. Cooking continues for another 10-15 minutes without lids.

Stewed chicken gizzards with potatoes

Ingredients: half a kilo of offal, the same amount of potatoes, an onion head, 2 tbsp. l. lard, 3 bay leaves, 2 pinches of salt.

Prepared chicken navels are randomly cut and, together with onion half rings, are sent to languish under the lid for 80 minutes.
In the process, you need to add water to the pan as the liquid evaporates.
When the stomachs soften, you can add salt, seasonings and mushroom plates.
After another 8 - 9 minutes, sour cream is transferred to the pan.

It remains to simmer the treat for 10 - 12 minutes. Before serving for dinner, chicken stomachs in sour cream with mushrooms are well infused under the lid.

Stew in tomato-sour cream sauce

Ingredients: a kilo of ventricles, 180 g of onions, 2 carrots, 4 tbsp. l. tomato paste, half a glass of medium-fat sour cream, salt, a pinch of dried basil, 3 tbsp. water, dry garlic.

Prepared chicken navels are finely cut and sent to cook for an hour.
The carrot is rubbed coarsely, the onion crumbles smaller. Vegetables are fried until golden brown in hot oil.
Straws of boiled stomachs and all other products from the recipe are sent to the pan.

The dish is stewed under the lid for 20 - 25 minutes over medium heat.

There are a huge number of recipes for cooking chicken stomachs and they are prepared in many countries of the world. This is a popular, low-calorie and budget product. They can be stewed with vegetables, baked in the oven, on the grill or in a slow cooker, boiled soups or added to salads. They also contain large amounts of vitamins and minerals.

First meal

Soups from chicken stomachs are very tasty and satisfying. Pureed soup is also suitable for baby food.

Soup-puree “Vkusnyashka”

Ingredients:

500 grams of chicken stomachs;
3 medium potatoes;
One onion and one carrot;
50 grams of sunflower oil;
30 grams of butter;
150 grams of tomato juice;
Dill, parsley, turmeric, salt.

Boil the navels until soft in 2 liters of water. Peeled potatoes cut into cubes, add to the broth. In sunflower oil, fry onions and carrots, pour in tomato juice. Add the broth, turmeric and salt to the broth. Remove from heat, blend with an immersion blender and add butter. When serving, sprinkle with finely chopped herbs.

Soup with millet

Ingredients:

1.5 liters of water;
300 grams of chicken stomachs;
5 medium sized potatoes;
0.5 large onions and carrots;
100 grams of millet;
One chicken egg;
Bay leaf, parsley;
Salt and pepper to taste.

Wash the chicken stomachs, cut into pieces, boil until tender, salt, add potatoes in cubes and cook until the potatoes are almost ready. Add grated carrots and half an onion (do not cut), boil for 5 minutes. Rinse the millet, add to the soup, cook until the millet is ready, remove the onion. Whisk the egg and pour it into the soup with continuous stirring, cook for another 5 minutes. Add chopped parsley, bay leaf, pepper. Let the soup boil. Salt if necessary.

Minestrone

Ingredients:

2 liters of bone broth;
300 grams of chicken stomachs;
200 grams of rice;
5-6 medium potatoes;
Carrots, bell peppers one each;
Savoy cabbage;
Fresh green peas;
Spaghetti;
Parmesan;
Parsley;
Butter.

Boil rice in broth. Boil short spaghetti in salted water. Cut the stomachs into small pieces and stew. Cut vegetables into cubes, chop greens, stew in oil, mix with rice and spaghetti, salt, add boiled crushed bell pepper. Dilute with bone broth to make the soup thick.

Sorrel soup with herbs

Ingredients:

300 grams of chicken stomachs;
400 grams of potatoes;
100 grams of sorrel;
100 grams of chopped parsley, dill, onion;
One boiled egg;
Two tablespoons of sour cream;
2 liters of water;
Salt, spices to taste.

Rinse the stomachs, cut into four parts, simmer in two glasses of water for 15 minutes with the lid open, add 1.5 liters of water, then add potatoes and sorrel, cut into strips, add salt and spices. Close the lid. Cook 35 minutes. After cooking, add greens and chopped egg. Add sour cream when serving.

Soup with meatballs and homemade noodles

Ingredients:

400 grams of minced chicken stomachs;
One egg;
400 grams of potatoes;
150 grams of carrots;
Two medium bulbs;
200 grams of homemade noodles;
Salt, pepper to taste;
50 grams of sunflower oil
3 liters of water.

Pass chicken stomachs through a meat grinder twice, add chopped onion and one egg. Knead the minced meat well and form meatballs the size of a walnut. Cut the onion, grate the carrots on a fine grater, fry in a slow cooker with the lid open for 15 minutes. Cut potatoes into cubes. Add water, potatoes and meatballs to the multicooker bowl. Cook covered for 30 minutes. Open, add homemade noodles and boil for another 5 minutes with the lid open.

Soup with champignons

Ingredients:

500 grams of chicken stomachs;
1.5 liters of chicken broth;
300 grams of champignons;
100 grams of barley groats;
Vegetable oil;
Salt to taste.

Boil stomachs. Peel and cut into cubes potatoes and carrots, fry in a small amount of oil. Add grits and fry to the broth, cook until the potatoes are ready. Cut the mushrooms into thin slices, add to the soup, cook for 15 minutes, add chopped chicken stomachs 5 minutes before cooked, salt.

Main courses

Dishes from chicken stomachs will be a great decoration for a festive table or a family dinner.

meatballs

Ingredients:

500 grams of chicken stomachs;
2 tablespoons of semolina;
One medium bulb;
One egg;
2 tablespoons of mayonnaise;
2 cloves of garlic;
Flour;
Salt, pepper to taste.

Pass the stomachs, garlic and onions through a meat grinder twice. Add semolina, egg, mayonnaise to minced meat. Mix well. Add salt and pepper to taste. Form meatballs, roll in flour. Fry.

Stuffed Peppers

Ingredients

5 bell peppers;
400 grams of chicken stomachs and hearts;
100 grams of lard and hard cheese;
Two medium bulbs;
A spoonful of sunflower oil;
Salt, pepper to taste.

Grind hearts, navels, lard and onions in a blender. Salt. Cut the bell pepper into two pieces lengthwise. Take out the seeds. Stuff and put on a baking sheet greased with sunflower oil. Season with black pepper. Sprinkle with grated cheese if desired.

Greciotto

Ingredients:

Half a liter of chicken broth;
300 grams of chicken stomachs;
200 grams of buckwheat;
100 grams of breadcrumbs;
1 onion, chicken egg;
1 teaspoon green onion and parsley;
2 cloves of garlic;
1 tablespoon of honey;
2 tablespoons of olive oil;
Vegetable oil
Half a teaspoon of lemon zest;
Salt and lemon juice to taste.

Boil the stomachs until fully cooked, cut into small pieces, breaded in breadcrumbs and fry in a pan. Fry the onion in olive oil, add the washed buckwheat, fry and add the broth. Cook over low heat until buckwheat is ready, add honey, juice and zest, green onions, parmesan. Cook until you get a thick sauce. When serving, put chicken stomachs on buckwheat and sprinkle with parsley.

Rustic ragout

Ingredients

600 grams of chicken stomachs;
200 grams of table beets, carrots and potatoes;
150 grams of cabbage;
One bulb;
Two tomatoes or a tablespoon of tomato paste;
Salt, pepper to taste;
garlic clove (small)

Cut all vegetables and stomachs into strips, onions into cubes. Fry the stomachs until golden brown and simmer in a small amount of water for 20 minutes. Fry all the vegetables separately and add to the stomachs after 20 minutes in the following sequence: beets, potatoes, carrots. Add the cabbage last. Add tomatoes or tomato paste diluted with broth to the fried onions. Pour this stew over the stew. Salt, pepper. Simmer covered for 10 minutes. Add garlic if desired.

Navels in tomato sauce with bean puree

Ingredients:

450 grams of chicken stomachs;
2 liters of water;
500 grams of beans;
Two medium onions and carrots;
One bell pepper;
150 grams of tomato paste;
70 grams of sunflower oil;
Salt, spices to taste.

Boil beans and stomachs separately. Make a puree from the beans. Salt to taste. Cut the stomachs into four pieces. Onion and bell pepper - cubes, carrots - grate. Fry onions, carrots, bell peppers, chicken stomachs in sunflower oil. Dilute tomato paste with broth, pour over vegetables, thicken with flour. Simmer for 10 minutes. Serve with bean puree.

Korean navels

Ingredients:

600 grams of chicken stomachs;
250 grams of carrots;
100 grams of onions;
50 grams of sesame;
70 grams of soy sauce;
50 grams of sunflower oil;
Ground black pepper;
Chilli;
Garlic;
30 grams of vinegar;
Salt to taste.

Boil chicken stomachs in water until tender. Cool, cut into strips. Cut the onion into half rings, grate the carrots on a Korean carrot grater. Marinate carrots in vinegar for 15-20 minutes. Fry onions and carrots, add chicken stomachs, simmer for a couple of minutes. Pour in soy sauce, add chopped garlic clove, salt, pepper, sprinkle with sesame seeds. Let stand covered for 2-3 hours.

Pate in bell pepper

Ingredients:

400 grams of chicken stomachs and liver;
3 eggs;
200 grams of cheese;
170 grams of butter;
5 pieces of different colors of bell pepper;
Salt to taste;
garlic clove (small)

Boil the stomachs and liver until soft. Boil eggs for 6-7 minutes. Pass the liver and stomachs several times through a meat grinder, grate eggs, cheese and garlic on a very fine grater. Combine everything with soft butter and knead, salt to taste. Remove the core from the pepper, stuff the pepper tightly. Bake. Put in the refrigerator for a couple of hours.

Dishes in a frying pan

The dishes in the pan are quite quick to prepare and are perfect for breakfast and can be a full meal.

Navels with eggs and tomatoes

Ingredients:

250 grams of chicken stomachs;
Two medium tomatoes;
Half of a large onion;
One carrot;
Sunflower oil;
5 eggs;
Salt to taste.

Grind the stomachs in a blender with the yolk of one egg. Form small balls. Pour sunflower oil into a heated frying pan, put meat balls, lightly fry. Add onions, carrots and tomatoes, cut into large pieces. Simmer all 10 minutes. Release four eggs separately. Simmer until the eggs set. Serve hot.

Navels in beer

Ingredients:

500 grams of chicken stomachs;
2 onions;
A glass of chicken broth;
A glass of light beer;
A tablespoon of: Dijon mustard, wine vinegar, vegetable and butter;
A teaspoon of sugar and flour;
Salt, pepper to taste.

Heat vegetable oil in a frying pan, add butter, fry the onion in half rings. Cut the stomachs into slices, add to the onion, salt and pepper. With constant stirring, pour in beer and half of the broth, add sugar and vinegar, simmer for half an hour, stirring occasionally. When the stomachs are cooked, add flour and mustard, mix and simmer for a couple of minutes.

Navels with beans

Ingredients:

600 grams of stomachs;
300 grams of asparagus beans;
a glass of ordinary red beans;
250 grams of cream;
One tablespoon of flour;
One medium bulb;
60 grams of butter;
Salt to taste.

Boil chicken stomachs. Separately, boil the beans until tender in 1.5-2 cm pieces in salted water. Drain the beans in a colander, drain the liquid. Cut the stomachs into 1-1.5 cm noodles. Fry the finely chopped onion in butter until golden brown. Add stomachs and a spoonful of flour. After a minute, pour in a glass of cream. When the cream thickens, add the beans. Cover with a lid and simmer on low heat for 10 minutes. Salt.

summer stew

Ingredients:

500 grams of stomachs;
200 grams of eggplant and zucchini;
150 grams of bell pepper and carrots;
Two medium bulbs;
80 grams of sunflower oil;
Salt, spices, herbs;
800 grams of water.

Boil stomachs in water. Cut the stomachs, peppers, eggplants, zucchini, carrots, onions into pieces. Cut the tomatoes into slices and fry the onions and carrots in butter. Add eggplant, zucchini, peppers, stomachs, tomatoes. Simmer in a skillet until vegetables are cooked. Salt, pepper to taste.

Vegetable stew

Ingredients:

400 grams of chicken stomachs;
200 grams of potatoes and cabbage;
150 grams of onions and carrots;
100 grams of sweet pepper;
200 grams of tomato;
70 grams of sunflower oil;
Salt, spices to taste;
800 grams of water.

Boil the stomachs in water until tender. Cool and cut into 4-6 pieces. Onions, peppers, carrots, potatoes, tomatoes cut into cubes. In a large thick-walled pan, fry onions, carrots, peppers, potatoes, tomatoes in oil. Pour the broth remaining after cooking and simmer until the potatoes are ready, add the cabbage and, covered with a lid, simmer for 7-8 minutes. Add salt and pepper to taste. You can add a couple of cloves of garlic.

Offal goulash

Ingredients:

800 grams of stomachs and hearts;
Two medium onions and tomatoes;
Carrots of medium size;
100 grams of sunflower oil;
garlic to taste;
Half of bell pepper;
Salt to taste.

Cut the stomachs into four parts, hearts into two. Fry in sunflower oil (take only half). Place in a saucepan and fill with water. Simmer until half cooked. Cut onions, tomatoes, peppers. Grate carrots on a coarse grater. Saute onions, carrots, peppers and tomatoes. Transfer the hearts and stomachs to the pan and simmer until tender. Salt to taste.

Omelet with minced belly button

Ingredients:

4 eggs;
2 tablespoons of milk;
1 tablespoon flour;
200 grams of chicken stomachs;
One medium bulb;
50 grams of fat;
Salt to taste.

Grind the stomachs, lard and onions in a blender, put in a pan and simmer until tender. Lightly beat the eggs with a mixer with milk and flour. Pour a spoonful of sunflower oil into the pan. Pour in the eggs and fry covered. Put a wide strip of minced meat in the middle of the finished omelette. Carefully cover the minced meat on both sides with the omelette. And put it on a plate.

Dishes in a multicooker

Dishes in a slow cooker are very tasty and tender.

Casserole with bechamel sauce

Ingredients:

3 eggs;
150 grams of milk;
300 grams of chicken ventricles;
One large tomato, onion and carrot;
100 grams of sunflower oil;
150 grams of flour;
50 grams of butter;
100 grams of hard cheese;
Greenery;
Salt, pepper to taste.

Beat eggs with milk in a blender or whisk by hand. Salt. Add flour. Lubricate the multicooker bowl with butter, pour in the batter. Bake with the lid closed for 20 minutes. Chop carrots and onions, fry in sunflower oil, add diced tomatoes. Finely chop the stomachs and add to the sauce. Simmer, stirring continuously for 20 minutes. Salt. Open the lid and spread the sauce on the dough. Bake for another 10 minutes with the lid closed. Sprinkle with herbs and cheese when serving.

Navel meatballs in white sauce

Ingredients:

400 grams of chicken stomachs;
500 grams of 20% sour cream;
2 medium onions;
100 grams of white bread;
5 grams of butter;
100 grams of 2.5% milk;
Salt, spices to taste.

Soak bread for a few minutes in cold water and squeeze well. Pass the stomachs through a meat grinder with onions and bread. Add salt, spices to minced meat and knead until smooth. Form meatballs. Lubricate the multicooker bowl with butter, put the meatballs, pour sour cream, add salt and spices. Cook 20-25 minutes.

cabbage rolls

Ingredients:

One fork of cabbage;
700 grams of potatoes;
150 grams of butter;
300 grams of chicken stomachs;
200 grams of chicken liver;
One large onion;
Salt to taste.

Boil cabbage leaves until soft. Skip the stomachs and liver through a meat grinder. Fry chopped onion in oil, add minced meat to it. Simmer for 20-30 minutes. Peel potatoes, boil. Prepare puree. Add fried meat to the puree. To stir thoroughly. Lay the potatoes on a cabbage leaf, wrap with a tube, season the tips inside. Put in a slow cooker, pour gravy and simmer for 20-25 minutes.

Bigus with navels and champignons

Ingredients:

400 grams of chicken stomachs;
600 grams of white cabbage;
100 grams of onions, carrots and tomato paste;
100 grams of water;
Salt, spices to taste.

Boil the stomachs until almost ready. Cut the cabbage and meat into strips, grate the carrots on a coarse grater, chop the onion. Pour meat, carrots and onions into a slow cooker, add spices, salt and tomato paste, mix. Put cabbage on top, salt, add spices, pour water. Simmer in a slow cooker for 30-35 minutes.

"Fingers" in tomato sauce

Ingredients:

300 grams of stomachs and hearts;
One large potato and carrot;
Two medium bulbs;
One egg;
100 grams of white bread;
100 grams of milk;
Two tablespoons of tomato paste;
Flour;
150 grams of sunflower oil;
Pepper and salt to taste;
Rusks.

Skip the offal twice through a meat grinder. Soak bread in milk. Pass potatoes through a meat grinder, one onion. Knead everything thoroughly. Add egg, salt, pepper. Form sausages from minced meat, roll in breadcrumbs, fry. Prepare the gravy. Cut the second onion and carrot into cubes, fry in a pan, add a spoonful of flour, mix, pour in the tomato paste diluted in a glass of water. Salt. Put the sausages in the gravy and simmer in a slow cooker for 10-15 minutes.

homemade sausage

Ingredients

2 meters of pork intestines;
600 grams of chicken stomachs;
600 grams of chicken liver;
200 grams of fat;
Two large bulbs;
2-3 cloves of garlic;
Ground black pepper to taste;
Salt to taste.

Salt the intestine for two to three hours, rinse several times in water, clean from the inner and outer mucous membranes, rinse well two or three more times. For stuffing, it is better to use a manual meat grinder with a special nozzle. Pass chicken stomachs, lard and liver along with garlic and onions through a meat grinder. Salt and pepper. Stuff sausages, tie with thread. Fry sausages on both sides in a dry frying pan, constantly pierce with a gypsy needle or a sharp fork. Simmer in a slow cooker for 2 hours.

Omelette with bechamel sauce

Ingredients:

4 eggs;
150 grams of milk;
300 grams of chicken stomachs;
One large tomato;
100 grams of sunflower oil;
One onion and one carrot;
Salt, pepper to taste.

Beat eggs with milk in a blender or whisk by hand. Salt. Bake the omelette in a slow cooker for 10 minutes. Chop carrots and onions, fry in sunflower oil, add diced tomatoes. Grind the stomachs in a blender and add to the sauce. Simmer, stirring continuously for 20 minutes. Salt. Cut the omelet into portions, put on a plate and pour over the finished sauce.

Dishes in the oven

Dishes in the oven are incredibly tasty, satisfying and nutritious. Perfect to surprise guests at the festive table.

Duck stuffed with navels and buckwheat porridge

Ingredients:

one duck;
300 grams of chicken stomachs;
150 grams of buckwheat;
One large onion;
garlic to taste;
Salt, pepper to taste.

Stew chicken stomachs in a small amount of water for 15-20 minutes with finely chopped onions. Rinse buckwheat and pour into a container with ventricles. Cover, remove from heat and let stand covered for 10 minutes. Prepare the duck in advance, rub the duck with a mixture of ground pepper, salt and minced garlic. Leave the duck for a couple of hours. Place the porridge and stomachs in the duck, carefully sew up the abdomen. Bake in the sleeve for 1.5-2 hours. You can overlay the duck with apples.

Navels baked in pumpkin

One small pumpkin;
400 grams of chicken stomachs and hearts;
One large carrot;
Two medium bulbs;
150 grams of rice;
50 grams of sunflower oil;
Salt, pepper to taste.

Cut the top off the pumpkin and scoop out the seeds with a spoon. Chicken stomachs and hearts cut arbitrarily. Fry in a frying pan in oil for 15 minutes, pour halfway with water and simmer for another fifteen minutes. Salt, pepper. Onions and carrots cut into half rings. Soak rice for an hour. Add rice, carrots, onions to the meat and mix. Add some water if necessary. Put in the oven to bake for an hour.

Pots of broccoli

Ingredients:

400 grams of chicken stomachs;
200 grams of broccoli;
150 grams of carrots and cheese;
100 grams of onion;
4 spoons of sour cream;
Two tablespoons of olive oil;
Chicken bouillon;
Salt to taste.

Cut stomachs into small pieces. Divide broccoli into florets. Grate carrots. Cut the onion and cheese into cubes. Pour olive oil into the bottom of the pot, put the stomachs, onions, carrots, broccoli. Salt. Pour in broth. Put sour cream on top. Bake 45 minutes. Take out the pots, add cheese to the contents. Stir and put back in the oven for 15 minutes.

Navels with mushrooms and potatoes in a pot

Ingredients:

500 grams of chicken stomachs;
300 grams of champignons;
Two large potatoes and onions;
50 grams of sunflower oil;
Salt to taste.

Cut chicken stomachs into strips, mushrooms into 4-6 parts, potatoes and onions into cubes. Pour sunflower oil into the bottom of the pot, put the stomachs, potatoes, mushrooms, onions. Salt. To fill with water. Add mayonnaise on top. Bake 50 minutes.

Pots of beans

Ingredients:

800 grams of chicken offal;
500 grams of beans;
Two medium onions and carrots;
100 grams of butter;
One bell pepper;
100 grams of hard cheese;
Salt to taste;
Bay leaf.

Soak beans overnight in water. Drain the water, pour another and cook until half cooked for 40 minutes. Cut the stomachs into slices, fry in oil until golden brown. Onion, pepper and carrot cut into cubes. Put stomachs, beans, onions, carrots, peppers in a pot. Salt and pepper. Pour in the water in which the beans were boiled. Put in the oven to bake for 50 minutes. Remove the pots, sprinkle the contents with grated cheese and put back in the oven for 10 minutes.

Navels and liver in cream

Ingredients:

250 grams of chicken stomachs and liver;
150 grams of onions;
80 grams of butter;
200 grams of heavy cream;
250 grams of water;
Salt and spices.

Rinse the chicken stomachs and liver, cut into pieces, fry in oil, add water and simmer with onions over low heat for 35 minutes, pour over the cream, salt and pepper to taste and put in the oven to bake for 45 minutes.

Navels in milk sauce with champignons

Ingredients:

400 grams of chicken stomachs;
250 grams of champignons;
2 onions;
100 grams of butter
1 tablespoon flour;
300 grams of milk;
500 grams of water;
Salt, spices to taste.

Boil the stomachs in water until half cooked. Cool down. Cut mushrooms and stomachs into large pieces. Fry the chopped onion in butter, add a spoonful of flour, fry for a couple of minutes, pour in the milk. Let the sauce simmer for 5 minutes. Add mushrooms and gizzards to the sauce. Place in the oven to bake for 35 minutes. Add salt and pepper to taste.

Salads

Salads with chicken stomachs are delicious and low-calorie.

Navels with mayonnaise

Ingredients:

300 grams of chicken stomachs;
Half of a large onion;
60 grams of cheese;
garlic clove;
Pepper, salt, vinegar, mayonnaise.

Boil chicken stomachs, cool, chop into thin pieces. Finely chop the onion, marinate for 10 minutes in vinegar diluted with water. Coarsely grate the cheese. Put the ventricles, cheese, onions without marinade into a salad bowl, salt, pepper, add crushed garlic and season with mayonnaise.

Salad with peas

Ingredients:

2-3 boiled potatoes;
300 grams of boiled stomachs;
3 eggs;
One raw carrot;
150 grams of cheese;
200 grams of mayonnaise;
Half a jar of green peas.

Boil the stomachs, cool, finely chop. Grate the remaining ingredients and put on a dish in layers in the following sequence: potatoes, stomachs, eggs, carrots, cheese. Lubricate all layers with mayonnaise. Decorate with green peas.

Salad "Victoria"

Ingredients:

300 grams of chicken stomachs;
150 grams of champignons and carrots in Korean;
3 boiled potatoes and eggs;
200 grams of mayonnaise;
50 grams of butter;
1 large onion;
Parsley;
Salt to taste.

Finely chop mushrooms, onions, eggs, potatoes. Boil the stomachs, cool, cut into small cubes and fry with mushrooms and onions. Salt to taste. Mix all components, season with mayonnaise. Add salt to taste. Decorate with greenery.

Salad with olives

Ingredients:

200 grams of boiled chicken stomachs;
4 boiled eggs;
200 grams of hard cheese;
1 can of pitted olives;
1 can of canned corn;
1 tablespoon lemon juice;
Mayonnaise.

Cut stomachs into small pieces. Pour in lemon juice for an hour. Cut eggs, cheese, olives into slices, mix with stomachs and corn. Fill with mayonnaise. Salt.

Salad with corn

Ingredients:

500 grams of boiled chicken stomachs;
3 medium onions;
4 boiled eggs;
200 grams of crab sticks;
2 cans of canned corn;
300 grams of sausage cheese;
Mayonnaise;
Vinegar;
Salt to taste.

Cut the onion into half rings, marinate in vinegar for 1 hour. Finely chop eggs, crab sticks, sausage cheese. Finely chop the boiled stomachs, mix with mayonnaise, put on the bottom of the dish. Lay the onion on top. Put the rest of the ingredients in the following order: eggs, crab sticks, corn, sausage cheese. Lubricate all layers with mayonnaise.

Salad with champignons

Ingredients:

200 grams of chicken stomachs and champignons;
3 pickles;
1 medium onion;
Mayonnaise;
Salt, pepper to taste.

Boiled chicken stomachs cut into strips, onions - half rings. Boil mushrooms, cut into small pieces. Cucumbers cut into cubes. Mix all the ingredients, salt, pepper and season with mayonnaise.

Many housewives do not dare to cook offal, because they believe that something appetizing, fragrant and satisfying cannot come out of them. But do not rush to the wrong conclusions, because these products allow you to make a lot of fragrant, interesting dishes. So, how to cook chicken stomachs? Navels can be used in soups, broths, salads, goulash, sauces, gravies, independent dishes. Let's figure out together how to make mouth-watering, soft, tasty ventricles so that they delight you and your loved ones.

Step-by-step recipes for chicken stomachs with photos

How delicious to cook chicken stomachs? This offal needs to be processed before being used in dishes. To do this, rinse them under running water, dry them with paper towels, cut off all visible fat, films, and remove sand from the cavity. Only after such a procedure can you start cooking offal. If you want to cook chicken stomachs so that they are soft, they are boiled first. So, let's take a look at the most delicious recipes step by step.

How to cook chicken gizzards in Korean

Korean-style chicken gizzards are a salad that has an interesting, moderately spicy taste. The preparation of the dish is simple, it does not take much time and effort. You can serve it as a snack on the festive table. You will need the following ingredients, to cook it:

2 tbsp vegetable oil;
250 g pickled onions;
500 g of chicken stomachs;
100 g carrots;
salt, vinegar, garlic, Korean carrot seasoning.

Step by step preparation:

We process chicken stomachs, removing films, fat, cleaning the cavity. How to cook chicken stomachs? We place in salted water, bring after boiling over moderate heat until tender. Let cool, cut them with a sharp knife in the form of straws.
Pour into a bowl, add pickled onions, mix.

We peel the carrots, wash them, chop them on a cabbage shredder to make thin petals.
Add carrots to chicken stomachs, crushed garlic to taste.

Add oil and seasonings to the salad.
Stir, marinate the stomachs overnight in the refrigerator.

Recipe with sour cream and mushrooms

The following recipe for preparing such a delicious and fragrant dish as chicken stomachs stewed in sour cream with mushrooms. Instead of sour cream, you can add cream. These dairy products are used to give the dish a mild taste, tenderness. Stewed stomachs can become a full meal if you add a suitable side dish to them, for example, potatoes, boiled rice. Required products to prepare the dish:

5 tbsp sour cream;
600 g of chicken stomachs;
1 onion;
butter for frying;
300 g boiled forest mushrooms;
salt and black ground pepper.

Step by step preparation:

We wash the stomachs, clean them from sand, fat, film. Each by-product is cut into 4 parts. Transfer to a skillet and add enough water to completely cover them. We put it on the stove, turn on a strong fire, wait for it to boil. Remove the foam, cook over moderate heat without a lid until the liquid evaporates. This takes about 50 minutes. Salt and pepper.
In the meantime, melt the butter in a frying pan, fry the mushrooms with finely chopped onion until soft. add salt, pepper.

Add mushrooms and sour cream, mix thoroughly. We warm up for five minutes, not allowing the mass to boil.

Stewed with onions and carrots in a slow cooker

One way to cook chicken stomachs is to stew in a slow cooker. This kitchen appliance greatly facilitates the process, and also helps to obtain a delicate, soft offal. The presented dish is low-calorie, suitable for diet food. You can serve porridge, pasta or potatoes as a side dish. You will need the following products to cook according to the recipe for chicken stomachs in a slow cooker:

150 g carrots;
1 kg of chicken stomachs;
350 g of onion;
50 ml of tomato sauce;
2 cloves of garlic;
salt, black ground pepper.

Cooking:

Fill the stomachs with water for half an hour, clean, remove films, fat.
Cut the peeled onion into thin quarter rings. Remove the peel from the carrots, grind on a grater. We mix stomachs, onions, carrots inside the multicooker bowl.

Add salt, pepper, crushed garlic, tomato paste, mix.
Let it marinate on the bottom shelf of the refrigerator overnight.
We turn on the multicooker in the baking mode for 20 minutes, then switch to two hours of stewing.

Diet salad of chicken stomachs

The stomachs make it possible to cook dishes suitable for dietary nutrition due to their low calorie content. In this recipe, offal is supplemented with Chinese cabbage. Such a dish saturates and at the same time does not give a feeling of heaviness in the stomach. For dressing, it is better to choose fat-free sour cream instead of mayonnaise. Products to cook offal:

400 g of Chinese cabbage;
1 cucumber;
100 ml sour cream;
4 cloves of garlic;
2 tbsp vegetable oil;
400 g stomachs;
200 g of green beans;
salt, black ground pepper.

Step by step cooking:

We wash the navels, clean them, boil them in water until fully cooked for about 1.5 hours.
We cool the finished stomachs, cut into thin slices with a sharp knife.
Add oil to the pan, fry for five minutes. Add chopped garlic, salt and pepper to taste. We continue to cook for 5 minutes.

Boil the beans for 5 minutes over moderate heat, strain, cool.
Cut into thin strips cucumber, cabbage. Add all the components of the dish to the salad bowl, season with sour cream before serving, add salt and pepper to taste.

How to cook a delicious soup from the stomachs

Chicken giblets always make it possible to get the perfect broth - beautiful, transparent, golden with a pleasant aroma. This soup recipe is based on stomachs, an abundance of vegetables, and the addition of cheese, which gives a nice creamy taste. You will need the following ingredients, to prepare this first course:

1 carrot;
1 tomato;
3 potatoes;
1 onion;
500 g of chicken stomachs;
1 stalk of celery;
1 melted cream cheese;
1 sweet pepper;
dill, salt, black ground pepper.

Cooking:

Add 2 liters of water to the soup pot. We clean, wash the stomachs, cut it arbitrarily, throw it into the water, wait for it to boil. Drain the liquid, wash the chicken offal a second time and into their pan, pour clean water, cook for 1.5 hours, removing the foam.
Peel, cut into cubes potatoes, add to the broth. Chop onions, carrots, fry in oil until soft. We put the resulting fry in the soup.
Grind the cheese, peel, cut the tomato into cubes. Add to soup and stir vigorously to melt cheese.

Sweet pepper, celery cut finely with a knife, add to the soup.
At the end of cooking, salt, pepper to taste, add chopped herbs.

How long to cook chicken stomachs

Chicken gizzards are considered a very tough product. How long to cook them? Therefore, they need to be cooked for about one and a half hours, while not forgetting to remove the resulting foam. The burner fire must be quiet. If you are cooking in an appliance such as a pressure cooker, then the time is reduced to half an hour after boiling. If the stomachs are from young chickens, then you need to cook for 30 minutes, in a pressure cooker - very quickly, only 15 minutes.

Video: fried chicken gizzards with potatoes

Stomachs are a delicious meat offal that has an interesting taste, dense texture, contains a lot of protein, useful vitamins, and trace elements. Most recipes involve stewing, baking in the oven or boiling this product. The video below demonstrates the process of how to cook chicken stomachs with potatoes. This dish is a complete, hearty, delicious dinner. And garlic and spices add a piquant flavor and pleasant aroma to fried chicken stomachs.

4-6 servings

50 minutes

98.2 kcal

5 /5 (1 )

How to cook chicken gizzards with vegetables in a pan

Kitchenware: bowl, knife, cutting board, 2 frying pans, glass, grater, spoon.

Ingredients

How to choose the main ingredient

When choosing chicken navels, pay attention to color and smell. Fresh offal has a naturally pink color and a sweetish aroma.. They don't have to be dry. Since the shelf life of this product is only 48 hours, please remember to check the date of packaging and the expiration date.

Of course, it is better to purchase a non-pickled product, as unscrupulous sellers can mask the unpleasant smell of a spoiled product. Now the navels are sold already cleaned, but rinse thoroughly before use and, if necessary, cut off unnecessary elements.

Wash a kilogram of chicken stomachs thoroughly with water. Remove excess film and fat. You can also cut them into pieces.
Then add salt to taste, 5 g of black pepper and the same amount of coriander. We mix the offal with spices.
In a frying pan, heat 50 ml of vegetable oil and pour the offal.
Fry them over high heat until all the moisture has evaporated and a crust appears. This will take half an hour.
We clean 150 g of carrots and 180 g of onions. Grind the carrots on a grater, and cut the onion into cubes. Pour 50 ml of oil into another frying pan and heat it. Then pour chopped vegetables into it and fry them.
When the navels are fried and there is no moisture left in them, add the browned vegetables and 2 bay leaves.
Pour 225 ml of drinking water into the pan with the ingredients and stir. Cover the pan with a lid and simmer for another 15 minutes over medium heat.
After the liquid has evaporated, add 2 sprigs of chopped parsley.

Video recipe for cooking chicken stomachs with vegetables in a pan

From this video recipe you will learn how to fry chicken gizzards in a pan.

How to stew chicken stomachs in tomato sauce in a pan

Cooking time: 85 minutes.
Output of the finished dish: 4-6 servings.
Kitchenware: bowl, knife, cutting board, frying pan, glass, grater, spoon.

Ingredients

Chicken gizzards	1 kg
Vegetable oil	60 ml
Onion	1 PC.
tomato paste	60 g
Water	2 stack
Salt	taste
Bay leaf	2-3 pcs.
Tomatoes in their own juice	400 g
Cane sugar	30 g
Coriander	5 g
Garlic granulated	5 g
Flour	5-10 g
bell pepper	1-2 pcs.
Parsley	2 branches

Cooking chicken stomachs

We wash a kilogram of chicken stomachs with water and cut them into 3-4 parts. Prepare vegetables immediately. We wash and clean the onion and 1-2 pcs. bell pepper. Cut vegetables into cubes.
On high heat, heat the pan and pour 60 ml of vegetable oil.
Pour the chopped stomachs into the hot oil and fry them for about 10 minutes on the highest possible heat.
After the navels have acquired a golden crust, add salt to taste, 5 g of black pepper and the same amount of ground coriander.
Then add the chopped onion and pepper to the pan.
Mix all the ingredients and fry over high heat for 5 minutes. Remember to stir the food so that the onion does not burn.
Pour 1.5 cups of water into the pan. We cook the offal for 40-60 minutes under a closed lid on the lowest heat.
After 40 minutes have passed, add 2 bay leaves, 400 g of tomatoes in their own juice.
Season with granulated garlic. You will need 5 g of this garlic. You can replace it with fresh minced garlic.
Dissolve 5-10 g of flour in half a glass of water. Add 60 g of tomato paste to flour with water and stir.
Pour the resulting sauce into the pan and stir.
Add 30 g of brown or regular sugar. Bring to a boil and simmer over low heat for 10-15 minutes.
We decorate the finished goulash from the ventricles with greens.

Video recipe for cooking chicken gizzards in tomato sauce in a pan

This video will show you how to cook chicken navel goulash.

How to cook chicken stomachs in a pan with mushrooms

Cooking time: 2 hours.
Output of the finished dish: 4-5 servings.
Kitchenware: saucepan, frying pan, cutting board, colander, spoon, spade, knife.

Ingredients

Cooking chicken navels

We wash 900 g of stomachs with water. We remove excess film and fat.
Fill a saucepan with water and heat it up. When the water is about to boil, pour the offal and cook for 1.5 hours. You don't need to salt them. Once they are cooked, drain them in a colander.
We wash and clean 450 g of champignons. We cut them in any shape.
On high heat, heat a frying pan with 60 ml of vegetable oil.
Pour chopped mushrooms into hot oil. Fry the mushrooms until cooked, and then pour them into a bowl.
While the mushrooms are cooking, cut two onions into half rings.
Pour the boiled navels into a pan with vegetable oil. You will need 60 ml.
Then immediately add onion half rings and fry everything together under the lid for 5 minutes.
Pour the mushrooms into the pan and season with salt to taste.
There we add 5 g of black pepper, 5-10 g of Tabasco sauce, stir and cover with a lid. Fry all ingredients for another 3 minutes. Add oil if necessary.
To give a golden color, add 10 g of turmeric.
For piquancy and flavor, add 3 cloves of minced garlic. Cover with a lid and cook for 5-7 minutes.
We cut a bunch of dill and pour it into the pan, warm it up for a few more minutes. Turn off the fire, put the dish on plates and serve.

Video recipe for cooking chicken stomachs with mushrooms in a pan

If you do not want to pre-boil the offal, watch this short video recipe and learn how to fry chicken gizzards in a pan with mushrooms. Please note that the video suggests complementing the dish by cooking it in a creamy sauce. Many people like this option too.