What can be made from chicken navels. How to cook chicken navels delicious: recipes simple and savory dishes.

The so-called chicken "navels" are not only a product that is sparing the figure, but also a source of the most valuable trace elements necessary for a person. Many housewives do not buy by-product just because they do not know how to cook. In order to have soft “navels”, you must try, and here you will not be able to concoct anything good without certain knowledge. However, the good news is that nothing difficult from the chef is required, only attentiveness and patience.

Rules of cooking by-product

The first task of the culinary specialist is to choose the right raw materials, so that they are soft and juicy, because of the obviously low-quality source material it will not work. Freshness is determined not only by the smell, which should not be the slightest suspicious notes, but also by palpation. The navels should be resilient and slightly moist. Dry or wet stomachs that fall down under pressure should not be taken, let alone sticky.

If the by-product has been frozen, it is necessary to start defrosting it in advance — from the evening, put the package down in the refrigerator. Yes, for a long time, but at the exit the dish will be tastier and will not lose any useful qualities.

Usually the by-product is sold already prepared for processing. However, it will not be superfluous, before cooking (to be soft and not bitter), to check the quality of cleaning. Often on the widest side of the “navel” there remains a hard greenish skin that is subject to mandatory removal. If this is not done, the finished dish will give bitterness. This film is removed easily, but if it does not give in, the stomach needs to be scalded, and it will be removed without difficulty.

The main key to success in the practical decision of the question how to cook chicken stomachs  soft and juicy - long cooking. Before it is better to fill them with cool water and leave for a half to two hours. Cooked "navels" should not less than an hour, if you are not cooking them whole, and cut. If an uncut by-product is boiled, it will take 1.5-2 hours to soften it.

Delicious giblets

The easiest way to cook chicken stomachs so that they are soft is with sour cream. Examined, cleaned (if necessary) and washed, they are poured five centimeters of water above the level of the “navels” and boiled for a long time until they are easily pierced by a fork. During this time, you can make a marinade: push four garlic cloves, mix six spoons of soy sauce, half a spoon of black pepper and a little cumin. In this composition, the stomachs should lie down for about half an hour, the portions will be enough for a kilogram of by-product. In vegetable oil, chopped onion is added to light brownness, “navels” are poured into it and sauce is poured in, tomato paste (two spoons) and sour cream in a volume of 150 grams are added. Salt - to taste, but carefully: soy sauce is salty in itself. After the third hour of stewing, the dish is eaten with a huge appetite.

Unforgettable pate

Pate is the safest method for making chicken gizzards so that they are soft. The recipe is multi-approach, but the snack is lush and tender. A kilogram of "navels" is brewed for two hours with three bay leaves, salt and five peas of pepper. When the by-product reaches softness, it is drained through a colander, cut into small pieces and fried in butter. Next pour two spoons of brandy; stomachs stew for about five minutes. Large slices of three onions and two grated carrots are allowed in a separate skillet. Ground pepper, a spoon of sugar and a little salt are added to them, after which the contents of both pans are combined. Together, the ingredients are stewed for about ten minutes. The finished products are punched with a blender until smooth, laid out in a container, and the pate is cooled. If you intend to serve it in tins, the top is filled with melted butter; If you are going to spread, add the butter to the blender along with the other ingredients.

Pickled ventricles

From the "navels" you can concoct a great snack, which will have to "go to court" even on holidays. A pound of by-product is boiled with all the subtleties discussed when considering how to cook chicken stomachs so that they are soft. From the spices in the broth is laid only salt. "Navels" are removed with a slotted spoon and are left to cool. The next step is cutting them into strips. Half a ring of medium onion, half a teaspoon of powdered sugar (not sand!) Are poured into the same bowl and a spoon of soy sauce is poured. In a thick-bottomed pot, vegetable oil is heated (half a cup) and poured into a salad bowl so that all the stomachs are covered. The final touch: a quarter cup of 5% vinegar is poured in, garlic (six cloves) is squeezed and chopped parsley is poured. Night of insisting - and the appetizer is ready.

Perigord salad

Perigord is a French locality, famous for its foie gras, wine and salad, which tourists long remember with tenderness. The French have their own opinion on how to cook chicken gizzards so that they are soft: they fill them with melted water and slowly stew them for two hours. As a result, the "navels" become as it were dried. Very tasty, but fatty, and fat is not always possible. Therefore, we offer an adapted recipe.

Two hundred grams of the ventricles, salted and peppered, are fried in butter until golden, filled with water and stewed until soft, for an hour. Leaf lettuce is cut or torn quite coarsely, ten walnuts are sorted out, the kernels break (also not crumb). Two tomatoes are cut into slices. For the sauce, three spoons of butter are mixed, preferably walnut, but you can take any vegetable; in the volume of a tablespoon and a small spoon All the other components are laid out on the leaves in the plate (the “navels should be still warm) and poured with dressing.

How to cook chicken stomachs to be soft: step by step, with photos

"Bird's Nest"

Of chicken gizzards It is easy to prepare a complete, very tasty and appetizing dish, which will be appropriate as a breakfast and for dinner. For him, several large champignons are finely chopped, two onions are chopped into half rings, and the average carrot rubs heavily. All this is passeed under the lid for about ten minutes. Then, the properly processed and sliced ​​“navels” are poured to the vegetables. At the same stage, half a glass of cream or milk is poured in, and the filling is stewed for three quarters of an hour. While the process is going on, spaghetti is boiled, preferably “balls”, merged and seasoned with butter. They are laid out on a baking sheet by nests, the stuffing is placed in the middle. Each element is sprinkled with grated cheese, and for 10-15 minutes the baking sheet is hidden in the preheated oven.

Great dinner

Many people do not imagine a table without potatoes. Any suit - boiled, baked, fried, if only there was. For such a very suitable way how to cook chicken stomachs, so that they are soft, with potatoes: very tasty, quite nourishing, but without excess calories. First, of course, “navels” in the amount of a kilogram are cooked until they are easily pierced, which takes from one hour to one and a half. If you skip this stage and simmer them immediately with tubers, then the by-product will be solid, and the potatoes will turn into a mash. Grams of seven hundred tubers are cleaned and cut into large cubes. The onion is chopped with squares, the carrot is rubbed. Vegetables (without potatoes) are fried in sunflower oil until golden brown, then three spoons of tomato paste are laid out to them, and they are stewed a little more. Potatoes interspersed with the stomachs are laid out in a thick-bottomed pot, filled with water (without redundancy, enough to cover the products) and cooked until the tubers are ready. Shortly before the end zazharka, seasonings and spices are added.

Fans of strong potatoes can fry them to crust before stewing. True, the dish will be more high-calorie.

Fans of the multicooker

What is good about modern kitchen equipment is that it is a great relief for cooks, since it is easier to cook chicken stomachs so that they are soft, in a slow cooker than on a regular cooker, and it requires less hassle. Onions are cut either in half rings or in squares, as you like more. Raw stomachs crumble into thin slices. All this develops into a bowl and is filled with water - sparingly, a centimeter above the level. In a multicooker, water does not evaporate, so much liquid is not needed. Extinguishing mode is set for two hours; a quarter of an hour before the signal, half a glass of cold water is introduced into the bowl, in which a spoonful of flour, salt and spices are well mixed. This will make the sauce thicker and more fragrant.

Tasty poultry stomachs can be cooked in many different ways: first and second courses are made from them, boiled, stewed, cooked burgers, fillings for baking and salads. However, in order for the future of the dish to be successful, it is very important to pay attention not only to the cooking process, but also to the primary processing of the by-product.

How to clean the stomachs?

Usually the ventricles are sold already peeled. Taking this by-product on the market from farms will have to clean it yourself.

1. The chicken's stomach consists of dense muscle tissue, from the inside it is lined with elastic cuticle (film) and fat. To quickly remove the waste film, it is enough to immerse the raw product for a few minutes in ice water.
2. Then an incision along the intestinal opening should be made with a sharp knife on each ventricle. Then shake out its contents, rinse under cold water and pour over boiling water.
3. After all the above manipulations, it remains only to remove the cuticle. It is enough to pick it up by the edge with a fingernail, squeeze a finger under it and the film should easily move away.
4. Once all the films are removed, the ventricles need to be rinsed again and you can start cooking.

How to cook chicken stomachs?

The process of cooking chicken ventricles is no different from the similar preparation of other poultry by-products. To make them soft and tasty, you need to cook chicken stomachs for about an hour and a half. The product should be placed in a bowl with cold water, put on the fire and boiled, periodically removing the foam formed during boiling.

To make the dish even more tasty, after boiling, the stomachs can be further fried, stewed or baked. Below are some detailed and easy-to-use recipes.

Stewed stomachs in sour cream

To prepare the dish you will need:

• main ingredient - chicken stomachs - 1 kg
• large bulb or 2 medium heads
• carrot - 2 root vegetables
• chicken broth - 2 glasses (you can take water)
• sour cream - 400 g
• tomato paste - 3 spoons
• some sunflower oil
• freshly ground pepper, bay leaf and salt - at the discretion.

1. The by-product must be cleaned and rinsed well.
2. Then boil the chicken stomachs so that they are soft. It will take 1 or one and a half hours.
3. During this time we prepare the remaining products. Onions need to be cleaned, washed and cut into half rings.
4. Peeled carrots rubbed on a coarse grater.
5. Fry onions in vegetable oil until transparent, then add carrots to it and pass well together.
6. Boiled ventricles cool and cut into 3 parts. Connect the stomachs with zazharkoy.
7. Pour broth over the dish, salt and stew for about 15 minutes. Then put the tomato paste, sour cream, bay leaf and pepper, and send stew for another 10 minutes.

Done! Chicken stomachs in sour cream, will be taken with a bang by all members of your family!

Recipe with gravy

Tasty to cook chicken stomachs with gravy is a snap. This dish will require the following ingredients:

• chicken ventricles - 500 g
• can of beans in a tomato
• broth - 100 ml
• bow —2 pieces
• carrots - 1 piece
• sweet pepper - 2 pieces
• greens - 1 bunch.
• a pair of garlic cloves
• salt and spices to taste.

In the recipe, you can use dry beans, but in this case, you will have to soak it overnight and boil it separately.

Start cooking:

1. The stomachs need to be washed and boiled until tender.
2. Peel and chop the onion into medium cubes.
3. Carrot rubbed on a coarse grater.
4. Bulgarian pepper cut into strips.
5. Cut dill and parsley, it is better not very fine.
6. Smaller chop the garlic with a knife.
7. Vegetables fry in sunflower oil. First bring the onions to transparency, then add the carrots and stew with it. The last to put sweet pepper and a little more hold on the fire.
8. Boiled chicken ventricles cut into 3 parts and add to roasted vegetables. Continue roasting dishes for a couple of minutes.
9. Open a can of beans in tomato sauce and add to vegetables and stomachs, add half a glass of broth. You can add bay leaf.
10. Stew under a lid on low heat for about 10 minutes. At the end of cooking, add spices, chopped greens and garlic and let the dish stand for a little under the lid without fire.

Ventricles with gravy, prepared according to this recipe, are very juicy and fragrant. They can be served to the table with any side dish. Such chicken stomachs with potatoes are especially tasty. If desired, potatoes can be replaced with boiled rice or pasta.

French stomach salad

This original, exquisite and easy to prepare dish will not leave anyone indifferent. You need the following ingredients for it:

• raw ventricles - 600 g
• chopped walnuts - 1 faceted glass
• diced crackers, sharp - 200 g
• lettuce leaves (you can take iceberg and Peking cabbage)
• spices - optional
• sunflower oil - 2 spoons.

1. Gastric need to rinse and boil until soft.
2. Then cool and separate each ventricle with a knife into 3 parts.
3. Fry the resulting pieces in sunflower oil and season with spices that you like (pepper, dried basil, curry or hops-suneli).
4. While the stomachs are roasting, you need to wash and dry the lettuce leaves. Tear them with your hands and put in a deep bowl.
5. Add roasted stomachs, crackers and walnuts to herbs.
6. The resulting salad can be seasoned with olive oil and lemon juice. For lovers of more high-calorie and hearty dishes, and mayonnaise will do.
7. The finished dish can be decorated with olives, basil leaves or parsley and serve in a beautiful salad bowl.

Another interesting recipe for salad of their poultry ventricles you will learn by watching the video.

How to cook chicken ventricles with vegetables in a slow cooker?

The stomachs of poultry cooked in a slow cooker are especially tender and tasty.

For this dish we will need:

• chicken gizzards - 800 g
• bulgarian pepper - 3 pieces preferably different colors
• average carrot - 2 pieces
• onion - 3 pieces
• tomatoes - 4 pieces
• frozen green peas - 300 g
• butter - 50 g

Before cooking, prepare, clean and wash chicken gizzards and vegetables. Then:

1. Raw stomachs cut into 3 parts and put in a bowl of the multicooker. Add 100 ml of water, salt and set aside for 40 minutes for extinguishing.
2. Onion cut into half rings.
3. Diced carrots and tomatoes.
4. Bulgarian pepper cut into large slices.
5. As soon as the slow cooker turns off, put all the prepared vegetables and frozen peas into it. Add a piece of butter. Put on extinguishing mode for another 25 minutes.

It turns out very tasty and juicy, can be served with a side dish: with rice, pasta or potatoes.

You will learn another recipe for making the ventricles in a slow cooker in the following video.

Greetings to all subscribers and guests of my blog. Today, having discovered a wonderful recipe for chicken navels, I had a strong desire to share it with you. Since it is possible to cook chicken navels in just 20–30 minutes, and it’s very tasty, budget, and even healthful, the dish will be an excellent help to busy days. One more thing - “navels” is popularly called chicken stomachs, perhaps for someone it sounds more appetizing.

Preparing the necessary ingredients

If you precisely follow the recipe, at the exit you can get a dish that tastes no different from meat stew. So much acid sour cream changes the texture of chicken and makes a firm, crispy ventricles much softer. But do not run ahead. At first we prepare all the necessary ingredients, these are:

Ingredients

This amount of ingredients will be sufficient for the manufacture of 4 generous portions of the dish. Most of the ingredients must be present in the house of every hostess. If something is missing, run to the store and go back to study the phased implementation of the recipe.

Step by step we cook chicken navels

Delicious chicken stomachs are prepared as follows:

1. First of all, all small navels should be thoroughly rinsed under a tap and cleaned of film. If this is not done, in ready-made form they will give bitter. Removing the top film after rinsing is much easier if you first place the stomachs in boiling water for 3-5 min.
2. Each navel is cut horizontally in length into 2 pieces (cut with a knife only once). Left large pieces more like meat.
3. The pan is poured with sunflower oil and placed on a slow fire. When the oil is well heated, all the navels are thrown into the pan. Here they will stew for about 15 minutes, from time to time the navels are mixed so that they do not burn and are roasted evenly.
4. While the main ingredient is fried, chop the onion into a quarter of a ring, after about 5 minutes. after the start of ventricular frying, add them to the pan. Immediately salt and pepper it all.
5. Onions soften, and we begin to grind all the other ingredients. Chop greens and garlic, rub cheese on a fine grater.
6. There should have been 15 minutes. time after the start of frying the umbilicals. We taste them, it should already be tasty, and the chicken apparently has already become softer. If so, add all crushed ingredients to the pan, and pour them with sour cream.
7. Now you need to stir the dish all the time and simmer on low heat until sour cream begins to boil, which will take another 10-12 minutes.

After this time, chicken navels in sour cream are ready. As a garnish, anything will suit our delicacy, be it potato fillet, rice, buckwheat or stew of stewed vegetables. Although there are our sour stomachs no less tasty, just eating them with bread. Important point: When buying umbilicals, make sure that the period of their implementation does not exceed 2 days. Fresh ventricles are always monochromatic, with no impurities of colors or mucus uncharacteristic to them. Before buying, it is better to consider the photo of the "correct" stomachs, so as not to endanger your family.

I also want to draw the attention of readers to the fact that my recommendation to cook your stomachs on a slow fire is not at all accidental. Only in this way they will be able to keep the maximum amount of beneficial micronutrients in the dish. After all, it is true that there is a lot of useful stuff in the navels. But it will be another, quite extensive topic. In the meantime, thanks for coming to visit, we will meet again soon and discuss something new! I will be glad to new subscriptions!

Cooking Chicken Gizzards

First, thoroughly rinse the chicken stomachs under running water, then remove the film from them. Cut stomachs into small pieces or strips.

Fry chicken stomachs for twenty minutes in a well-heated pan in vegetable oil.

After this time, you need to add one large onion into the pan, cut into small cubes, grate one carrot on a coarse grater.

Mix all ingredients and continue frying for about 10 minutes. Then fill the dish with sour cream (about four tablespoons), add spices, you can also chopped greens.

Cover and continue to simmer on low heat for another hour. The dish is ready.

Chicken stomach pate for sandwiches

Wash chicken stomachs and peel them off. Boil the stomachs in salted water for one and a half hours. Approximately ten minutes before the end of cooking, add several bay leaves to the pan in order to add spice to the dish.

Boil the stomachs back in a colander and let them cool to room temperature. In the meantime, you need to boil four chicken eggs. Grind them into small cubes. Cooled chicken gizzards through a meat grinder with a large grill, combine with eggs.

In a separate bowl, chop the onion half sliced ​​with a few teaspoons of vinegar.

Give it some time to marinate. After that, drain the remaining liquid, and add the onions to the rest of the ingredients.

Mix all products thoroughly, add salt and black pepper, season with a small amount of mayonnaise. Sandwich mass ready.

Chicken stomachs with potatoes

Ingredients: half a kilo of chicken stomachs; two large onions; 4-5 potato tubers; salt, pepper and spices to taste; fat cream - 5 tablespoons; some cooking oil for frying.

Cooking sequence:

Step 1. In a frying pan in a small amount of vegetable oil, fry the onion half sliced ​​to softness.

Step 2. Rinse and peel the stomachs from the films cut in half and add to the pan to lightly fried onions. Fry the ingredients on medium heat, without closing the lid, for 5-10 minutes.

Step 3. In a pan add ¾ cup of hot water or the same amount of broth to taste. Cover with a lid, slightly reduce the heat and leave the stomachs to stew for 20 minutes, then add salt and pepper, as well as any spices.

Step 4. Cut the cleaned and washed potatoes into large pieces and add them to the stomachs in the pan.

Step 5. Next, add sour cream and some water, if the consistency of the dish is too thick. At this stage, if desired, you can add a few cloves of crushed garlic. Mix all ingredients thoroughly, cover and leave to stew for another quarter of an hour.

Step 6. Once the potatoes are ready, turn off the heat and leave the dish to infuse in the pan with the lid closed for about 7-10 minutes. Everything, chicken stomachs with potatoes are ready.

Chicken stomachs in a slow cooker

Ingredients: a kilogram of chicken stomachs; one medium sized carrot; one large onion head; sour cream or mayonnaise as desired and tasted; salt and pepper, as well as spices.

Step 1. First you need to prepare the stomachs. Rinse them under running water, remove films and excess fat, and also cut the stomachs of the required size (some prefer to cook them whole, others cut them in strips, someone cuts them in half.)

Step 2. Turn on the multicooker on the "Baking" mode. And fry in it the diced onions, as well as grated carrots on a coarse grater. Stew this zazharku about 10 minutes.

Step 3. Add prepared stomachs, salt, pepper and other spices to the onions and carrots, pour in half a glass of water, and if you wish, you can add a few tablespoons of sour cream or mayonnaise to the piquancy of taste, but do not need to.

Step 4. Mix the ingredients and turn on the slow cooker to the “Quenching” mode and start the timer for 2 hours. To make the stomachs very soft, you can increase the extinguishing time. Chicken stomachs in the slow cooker are ready.

Korean chicken stomachs

Ingredients: half a kilo of chicken stomachs; 3 large onions; vegetable oil (3 tablespoons); half a cup of chicken broth; tablespoon of soy sauce; garlic 4-5 cloves; tablespoon chopped parsley; red pepper on the tip of a knife.

The sequence of cooking. Washed and cleaned stomachs are boiled in salted water for one and a half hours, then cut into strips. Onions, cut in half rings, fry in vegetable oil and combine with the stomachs, pour broth and stew for a quarter of an hour. Add spices and crushed garlic, then stew for about 5 minutes. The dish is ready.

Quick chicken stomachs

It will take: 500 gr. chicken gizzards, 2 onions, 3 tbsp. vegetable oil, ½ tsp soda, spices to taste, salt.

Rinse and dry the navels, finely chop the onion, put it in a cauldron with hot oil, fry until browning. Add stomachs to the onion, fry until the juice comes out, add soda - the sauce will foam when the foam comes off, add spices, add salt and mix the mass, cover the cauldron with a lid and slowly simmer the dish, stirring occasionally and adding boiling water to cover the ventricles . Cook the dish to the softness of the ventricles.

Many chicken stomachs taste like mushrooms, if you combine them with mushrooms, then this peculiarity of perception, if it exists, will even increase, and it will turn out even tastier.

Chicken stomachs stewed with mushrooms and potatoes

It will take: 650 gr. chicken gizzards, 400 gr. potatoes, 300 gr. any fresh mushrooms, 50 gr. sour cream, 1 egg, bay leaf, salt, pepper.

Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 pieces, cover with water, put the laurel and boil for 2 hours until soft. Add mushrooms to the ready stomachs, salt it, bring to a boil, reduce the heat and boil for 15 minutes, put the potatoes and cook until ready. Mix sour cream with the egg, pour the mixture into the pan, mix, remove it from the stove.

Very tasty chicken stomachs are cooked in sour cream.

Chicken stomachs stewed in sour cream

It will take: 1 kg of chicken stomachs, 50 gr. butter, 2 carrots and onions, 4 tbsp. l mayonnaise and sour cream, vegetable oil, black pepper, greens, salt.

Boil the stomachs until soft, let cool and chop. Grate the carrots, chop the onion, fry the vegetables in butter until half cooked. Add stomachs to vegetables, put them out for 5 minutes, put in sour cream, put mayonnaise, pepper and salt, season with butter, then still 5 minutes, add chopped greens, mix, remove from the stove.

The following recipe is interesting because the stomachs are prepared not just in sour cream, but in a very original sour cream sauce.

Chicken stomachs in original sour cream sauce

It will take: 500 gr. chicken gizzards, 150 gr. sour cream, 2 pickled cucumbers, 1 onion, carrots and a clove of garlic, 0.5 cm fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt.

Boil the stomachs in salted water for 40 minutes, let cool and chop finely. Peel and carrot and onion into small cubes. Heat vegetable oil in a pan, put chopped ginger and fry with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring. Pour sour cream to the ventricles, add horseradish and finely chopped cucumbers, stir, pepper and salt, stew over medium heat for another 10 minutes.

With the stomachs you can cook a variety of dishes, including a kind of pilaf.

Pilau with chicken ventricles

It will take: 300 gr. chicken stomachs, 2 cloves of garlic, 1.5 cups long grain rice, 1 tomato, bell pepper, small eggplant and onion, black pepper, oil, salt.

Boil the stomachs with plenty of water, salt the broth to taste, remove them from the broth and chop them. Grind the garlic and fry in butter until fragrant, add grated carrots, chopped onion, eggplant, sweet pepper, fry for 3 minutes, put medium-sized sliced ​​tomato, ventricles, pepper and salt, pour broth left over from the stomachs, add washed rice, cover with cover and cook the dish 3 min on high heat, then 7 minutes on average, then at minimum until rice is ready. If necessary, add broth.

Chicken stomachs in beer

It will take: 500 gr. chicken stomachs, 2 onions, 1 glass of chicken broth and lager beer, 1 tbsp. Dijon mustard, wine vinegar, vegetable and butter, 1 tsp. sugar, flour, black pepper, salt.

Heat the vegetable oil in a deep frying pan, add butter, melt and fry the onion slices cut into half rings, add cleaned and washed stomachs, cut them into slices, fry for 10 minutes, pepper and salt, pour the beer and part of the broth with constant stirring, add sugar, Add vinegar, cover and simmer the dish for half an hour, adding broth, if necessary, and stirring. When the ventricles are soft, add a little flour, mix, stew for 2 minutes, add mustard and mix the dish.

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