Dishes from chicken stomachs

Preference for offal is given not only because of the low price, but also because of their usefulness and the opportunity to cook delicious culinary specialties. Any dishes from chicken stomachs are useful due to the high content of protein, folic acid, iron and vitamins. Their use in food can improve the structure and condition of hair or nails, normalize the intestinal microflora and, thus, get rid of dysbiosis to both children and adults. Proven recipes will help to properly prepare healthy dishes from chicken stomachs. These are soups, salads and snacks, as well as second courses.

Recipe 1

Using various useful vegetables and seasonings in recipes, you can prepare wonderful dishes from chicken stomachs, for example, with Brussels sprouts. To do this, you need the following products:

• ½ kg of chicken stomach;
• ½ kg of brussels sprouts in salted water is boiled;
• 2 tablespoons vegetable oil;
• 1 cup of water (boiled water, can be slightly chilled);
• 1 teaspoon of dill, finely chopped;
• 1 tablespoon of parsley, finely chopped;
• salt;
• pepper;
• ½ cans of black olives without pits.

The stomachs are washed, cleaned and spread in a saucepan with preheated vegetable oil. Fry until the color changes, season with salt and pepper. Pour in water, stew until cooked on very low heat, for 2 hours. Add Brussels sprouts and put it together for about 5 minutes. Sprinkle with dill, mix, stew for a minute. Spread out on a plate, decorate with olives and parsley.

Recipe 2

In a creamy sauce, usually, prepare various meat or fish dishes, including dishes from chicken stomachs. Ingredients for chicken stomachs cooked in cream sauce:

• 700 g of chicken stomach;
• 2 tablespoons vegetable oil;
• salt;
• pepper;
• basil;
• 1 tablespoon butter butter cream;
• 1 teaspoon of tea flour;
• Boiled water optional;
• 200 ml cream of low-fat.

Chicken stomachs are washed, cut in half, fried (use a saucepan) in a small amount of vegetable oil before browning. Pour boiled water so that it almost covers the chicken ventricles , put it under the lid on a small fire for about an hour. Season with pepper and salt. At the end of quenching, there should be almost no liquid. In a large frying pan fry without fat and butter flour to cream color, add butter, fry for a minute, stir all the time. Cream is poured in a thin trickle, continuing to stir. When the mass becomes uniform, pour the sauce into a pan with stomachs, add basil. Stew for another minute, stirring. Served on lettuce leaves with vegetables

Recipe 3

You can make an excellent salad of chicken stomach. If they are cooked in advance, then the cooking time will be minimal. For a salad you will need:

• 250 grams of chicken stomach;
• 1 onion;
• 2 pickled cucumbers;
• 1 carrot;
• 1/3 cup of mayonnaise;
• salt;
• pepper.

Chicken stomachs are boiled, after they cool, cut into strips. Carrots with onions are fried until golden brown. Cucumbers cut into strips. Mix all the ingredients. Season with pepper and salt, season with mayonnaise, put into a salad bowl. Delicious salad is ready!

Recipe 4

A wonderful soup of chicken stomach can be welded from the following products:

• 0.5 kg of chicken ventricles;
• 1 glass of pearl barley is peeled and washed;
• 1 onion, cut into cubes;
• 1 carrot, grate on a grater large;
• 2.5 liters of water;
• salt;
• Red pepper;
• Vegetable oil for frying.

Chicken ventricles are cleaned of films and washed. Cut into 4 parts. Perlovsku washed, poured with water and set aside. Cold water with ventricles and onion is brought to a boil on low heat, the scum is removed, cooked for at least an hour or until the ventricles are ready. In a frying pan, heat the oil, fry the onions to transparency, spread the carrot, and simmer until it brightens. Drain the water from the pearl barley, add the croup to the soup. Cook the pearl barley until ready, put carrots and onions in soup, season with salt and pepper, after boiling remove from fire and pour on plates.