How to cook chicken stomachs so that they are soft and juicy

The so-called chicken "navels" are not only a sparing figure, but also a source of valuable micronutrients for a person. Many housewives do not buy the byproduct just because they do not know how to cook chicken stomachs. To be soft "belly button", you need to try, and here without certain knowledge, nothing good can be cooked. However, I am glad that nothing complicated will be required from the cook, only attentiveness and patience.

Rules for cooking offal

The first task of the cook is to choose the right raw material, since it is not possible to cook chicken stomachs so that they are soft and juicy, from a deliberately low-quality starting material. Freshness is determined not only by the smell, in which there should not be the slightest suspicious notes, but also by palpation. The "navel" should be elastic and slightly moist. Dry or wet stomachs failing when pressed, should not take, not to mention the sticky.

If the byproduct was frozen, it must be thawed beforehand - in the evening, put the package down in the refrigerator. Yes, for a long time, but on the way out the dish will taste better 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 chicken stomachs (to be soft and not bitter), to check the quality of cleaning. Often, on the broadest side of the navel is a hard greenish peel, which is subject to mandatory removal. If this is not done, the finished dish will be bitter. This film is removed easily, but if it does not, the stomach needs to be scalded, and it will be removed without difficulty.

The main guarantee of success in the practical solution of the issue, how to cook chicken stomachs with soft and juicy, is a long cooking. Before it is better to fill them with cool water and leave for a half to two hours. Stuff "navel" should not less than an hour, if you cook them not whole, but cut. If the unprocessed product is cooked, it will take 1.5-2 hours to soften it.

Delicious guts

The simplest way is to make chicken stomachs so that they are soft - with sour cream. Examined, cleaned (if necessary) and washed, they are poured with water five centimeters above the level of the "navel" and boil - long until it is easy to poke a fork. During this time, you can prepare marinade: squeeze four garlic cloves, mix six spoons of soy sauce, half a spoonful of black pepper and a little cumin. In this composition, the stomachs should lie about half an hour, the portions are enough for a kilogram of by-product. In lean butter, a crushed bulb is lightly browned, "belly button" is poured into it and sauce is added, 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 a third of the hour, the dish is eaten with a huge appetite.

Unforgettable pate

Pate is the most reliable method, how to cook chicken stomachs to be soft. The recipe is multi-approachable, but the snack turns out lush and delicate. A kilogram of "navel" is cooked for two hours with three laurel leaves, salt and five peas. Upon reaching the by-product softness, it is filtered through a colander, sufficiently finely chopped and fried in butter. Next, two spoons of cognac are poured; Stomachs stew for about five minutes. In a separate pan large slices of three onions and two grated carrots are allowed. To them is added ground pepper, a spoonful of sugar and a little salt, after which the contents of both pans are combined. Together, the components are extinguished for about ten minutes. The finished products are pierced by the blender to smoothness, laid out in a container, and the pate is cooled. If you intend to serve it in molds, the top is poured with melted butter; If you are going to spread, add the butter to the blender along with the rest of the ingredients.

Marinated ventricles

From the "navel" you can cook up a great snack, which will have to "go to court" even on holidays. Polkilo by-product is boiled taking into account all the subtleties agreed upon when considering the issue, how to cook chicken stomachs to be soft. From spices to broth only salt is pawned. "Navels" are taken out by a noise and are set aside to cool. The next step is cutting them with straw. In the same bowl, half-rings of the middle bulb, half a teaspoon of powdered sugar (not sand!) Are poured and a spoonful of soy sauce is poured. In a thick-bottomed vessel, lean oil (half cup) is heated and poured into a salad bowl so that all stomachs are covered. The finishing touch: a quarter of a glass of 5 percent vinegar is poured in, garlic is squeezed out (six lobules) and chopped parsley is poured. The night of insisting - and the snack is ready.

Perigorsky salad

Perigord is a French country, famous for its foie gras, wine and salad, which tourists remember for a long time with tenderness. The French have their own opinion on how to cook chicken stomachs so that they are soft: they pour them with a melted goose fat and extinguish them for two hours. As a result, the "navel" becomes as if dried. Very tasty, but zhirnovato, and fat to get is not always there is an opportunity. Therefore, we offer an adapted recipe.

Two hundred grams of ventricles, pricked and peppered, are fried in butter until golden, filled with water and stewed until softened for an hour. Leaf lettuce is cut or torn rather large, ten walnuts are sorted out, the kernels break (also not into crumbs). Two tomatoes are cut into slices. For the sauce, mix three spoons of butter, preferably - nut, but you can take any vegetable; Balsamic vinegar in the volume of a tablespoon and a small spoon of Dijon mustard. On the leaves in the plate all the other components are decomposed (the "navel" should be still warm) and poured with dressing.

How to cook chicken stomachs so that they are soft: step by step, with a photo

1. The first stage will be the usual: boiling kilograms of brushed and washed navels in the water for about an hour.
2. A quarter of a kilogram of champignons or forest mushrooms is cut and fried until ready.
3. When the stomachs reach the planned softness, broth is decanted from them, and the by-product is cut and poured out to the mushroom roast.
4. In a large cup mixed half a glass of sour cream, spices at the choice of the hostess, chopped garlic - denticle 3-4. If it turns out densely or there is not enough volume, you can add up to half a glass of water.
5. The mixture is filled with the contents of the saucepan and stewed for a quarter of an hour.

"Bird's Nest"

From chicken stomachs it is not difficult to prepare a full, very tasty and appetizing dish, which will be appropriate both as a breakfast and for dinner. For him, several large champignons finely chopped, two onions shredded with half rings, and the average carrot rubs large. All this together is covered under the lid for about ten minutes. Then, the vegetables processed properly and sliced "belly button" are added 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 in progress, spaghetti is brewed, preferably - "glomeruli", merge and season with butter. They are laid out on the baking tray with nests, the filling is placed in the middle. Each element is sprinkled with grated cheese, and for 10-15 minutes the oven sheet is hidden in a preheated oven.

Great dinner

Many people do not imagine a table without potatoes. Anyone can do it - boiled, baked, fried, just to be. For such a method is very suitable, how to cook chicken stomachs, so that they are soft, with potatoes: very tasty, fairly satisfying, but without excess calories. First, of course, "navel" in the amount of a kilogram cooked until it is easy to poke, which will take from an hour to one and a half. If you skip this stage and extinguish them immediately with the tubers, then the byproduct will be solid, and the potatoes will turn into a mess. Grams of seven hundred tubers are cleaned and cut into large cubes. The bulb is cut with squares, carrots rubbed. Vegetables (without potatoes) are fried in sunflower oil to a total goldenness, then three spoons of tomato paste are laid out for them, and they are stewed a little more. The potato mixed with the stomachs is laid out in a thick-bottomed pan, filled with water (no redundancy, so much to cover the food) and cooked until the tubers are ready. Shortly before the end is added zazharka, spices and spices.

Fans of strong potatoes can cook it to a crust before extinguishing. True, the dish will be more caloric.

Fans of the multivark

What is good about modern kitchen equipment is that it is a serious relief to cook cooking, since cooking chicken stomachs to be soft is easier in a multivariate than on a conventional stove, and requires less hassle. Onions are cut either by semirings, or by squares, as you like more. Stomach in raw form is crumbled in thin slices. All this is added to the bowl and filled with water - sparingly, a centimeter above the level. In the multivark, water does not evaporate, so you do not need a lot of fluid. The extinguishing regime is set for two hours; For a quarter of an hour before the signal, half a cup 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 more dense and fragrant.