Potato with chicken stomachs: cooking recipes

Chicken stomachs are a very useful and affordable product. Of these, you can make a lot of delicious and hearty dishes. They are added to salads, soups, pates and azu. After reading today's publication, you will learn how to prepare potatoes with chicken stomachs.

Option with sour cream

This recipe is interesting in that it involves the use of small portioned pots and simple inexpensive products. The dish, cooked according to this technology, turns out very juicy and fragrant. Therefore, it is sure to please your family. Before starting the process, make sure that your kitchen has:

• 400 grams of chicken stomach.
• Average carrots.
• 5-6 potato tubers.
• A large head of onions.
• A glass of sour cream.
• 5-6 cloves of garlic.

To cook your potato with chicken stomach, the photo of which can be seen below, was not fresh and tasteless, you need to advance a little salt and ground pepper. In addition, fresh greens are often added to this dish.

Step-by-Step Technology

First of all, you need to take care of the main ingredient. Unfortunately, not all the shops sell already cut stomachs. If you get this particular product, then it should be pretreated. Stomach is cut on one side, cleaned of sand and small stones and washed with cool water. Then, a dense yellowish film is removed from the inside of the product, and the outer one is freed from fat.

Prepared in this way the giblets are poured cold filtered water, brought to a boil and boiled for forty minutes. While they are on the stove, you can do vegetables. They are washed, peeled and ground. Half-rings of onions are lightly fried in a frying pan, greased with any vegetable oil, and after a couple of minutes, large-chopped carrots are also added there. After that, pieces of potatoes, cooked giblets, pepper and salt are put in a pan. All the well mixed and poured with sour cream, which is already added chopped garlic and chopped greens.

After a couple of minutes, the contents of the frying pan are put into a serving pot. There, they add very little drinking water and are sent to bake. Prepare chicken stomachs with potatoes in the oven for fifty minutes. After that, they are immediately served to the table with fresh black bread and any pickles.

Variant with mushrooms

With this recipe, you can cook delicious and nutritious homemade fries relatively quickly. Of course, you will have to deal a little with the guts, but the result is worth the effort. To your family could try chicken stomachs, stewed with potatoes, you must go to the nearest store in advance and purchase all the necessary ingredients. This time at your fingertips should be found such products:

• A pound of potatoes.
• 400 grams of chicken stomach.
• A pair of onion bulbs.
• 200 grams of mushrooms.
• 500 milliliters of drinking water.
• Toothed garlic.

As additional ingredients, vegetable oil, salt, bay leaf and ground pepper are usually used.

Process description

Chicken giblets, previously cleaned from excess fat, washed with cool water and folded into a colander. After that they are cut into several parts and sent to the multivark. There they pour filtered water and throw a bay leaf. Prepare chicken stomachs in the "Quenching" mode for at least one and a half hours.

At the end of the program, the giblets are removed from the appliance and the broth is poured into a separate bowl. Then, in a pre-washed and greased cup of multivarka, spread the cut mushrooms and fry them until golden. After that, add the chopped onion to them and continue cooking, not forgetting to stir constantly. A few minutes later, chicken ventricles and chopped potatoes are sent to the multivark. All this is salted, peppered and poured with a small amount of broth. The device is covered with a lid and the "Quenching" mode is activated. After about forty minutes, the potato with chicken stomachs will be completely ready for use.

Option with tomatoes

Correctly cooked chicken giblets are very soft and delicious. In order to feed your family with a hearty meal, you should check in advance the contents of your own refrigerator and, if necessary, buy the missing food. Before you start cooking such a dish, like stewed potatoes with chicken stomachs, make sure that your arsenal has:

• A large ripe tomato.
• The kilo of chicken stomachs.
• 10 potato tubers.
• The middle bulb is bulb.
• 800 milliliters of filtered water.
• Large carrots.

Plus, everything else, you need salt, fresh herbs, spices and bay leaf. Thanks to these ingredients, the dish will acquire a special taste and aroma.

Stomach chicken: recipe

Stewed potatoes are prepared quite simply. First, the by-product is soaked and then boiled in slightly salted water for an hour. Put the peeled and cut potatoes in a separate pot. Pour it with water, add salt and send it to the stove.

In a frying pan, the bottom of which is oiled with sunflower oil, place the chopped onion and fry until light golden in color. After that, add to it the grated carrots and continue to cook, not forgetting to stir occasionally. After a few minutes, the chicken ventricles cooked and cut by medium chunks are sent to the skillet with vegetables. After they lightly brown, they, along with onions and carrots, are spread into a pot of boiling potatoes. And in the loose pan add slices of tomato and tamine them on minimal fire for a few minutes. After that, they are combined with the rest of the ingredients.

Shortly before removing from the plate in the pan put the bay leaf. All mix well and stew for about five minutes. Potato with chicken stomachs is served hot. At will, directly before serving, sprinkle it with chopped herbs.