Chicken stomachs are a high-grade meat by-product with a characteristic taste and dense structure, containing animal protein, and many other useful substances, vitamins, microelements. The fat content of this low-calorie product is minimal, which allows it to be used in dietary nutrition. Usually chicken stomachs are boiled or stewed. Now in the retail chains you can buy purified chicken stomachs of the bird, grown in an industrial way. This product is prepared for 40-50 minutes. Stomachs of domestic chickens can be cooked up to 1.5 hours (depending on the age of the bird); previously they must be cleaned of the film.
Chicken stomachs with potatoes
Ingredients:
- chicken stomachs - about 600 g;
- onion - 1 pc .;
- carrots - 1 piece;
- potatoes - about 500-600 g;
- garlic - 2 cloves;
- dry spices - to taste;
- salt;
- vegetable oil (or overtaken chicken fat) - about 30 g;
- different greens (parsley, dill, etc.).
Preparation
Chicken stomach thoroughly rinse.
In a cauldron or a saucepan, we heat oil or fat. Save the finely chopped onions until the shade changes. Add the crushed carrot on a large grater. Let's all pass together, stirring with a spatula, for 4-5 minutes, add stomachs and dry spices. Slightly add, mix and reduce the fire. Extinguish under the lid, stirring occasionally, if necessary, you can add a little water. For 15-20 minutes until ready, we are laying potatoes, sliced relatively large. If necessary, add more water and stew until done.
Turn off the fire and season with crushed garlic and ground black pepper. Serve, sprinkled with chopped herbs. You can add a little sour cream.
Potatoes with chicken stomachs are a simple and satisfying dish for weekdays.
Stewed potatoes with chicken stomachs
Ingredients:
- chicken stomachs - about 500 g;
- bay leaves - 5 pcs .;
- pepper-peas - 5-8 pieces;
- onion - 2 pcs .;
- potatoes - 8-9 pieces. medium size;
- sweet red pepper - 2 pcs .;
- garlic - 2-4 cloves;
- dry spices;
- a little vegetable oil or chicken fat;
- salt;
- the greens are different.
Preparation
Carefully washed and peeled chicken stomachs boil until cooked in a saucepan with a whole bulb without husk,
In a deep frying pan, we heat fat or oil. We cut potatoes and onions. We first put the potatoes, fry for 5 minutes, stirring, add onions. Cook for 5 minutes, then add a little broth. Cut the peppers into a short straw and add. Stew until potatoes are ready under the lid. In the final we add stomachs and garlic, season with spices and salt. Stir and serve, sprinkled with chopped herbs. Potatoes stewed with boiled chicken stomachs are also delicious.
Can not imagine a menu without your favorite offal? Then try out the recipes for chicken stomachs in sour cream and salad from chicken stomachs .