Some tips on how to cook chicken stomachs

Chicken stomachs with the right preparation are very tasty, besides, not too expensive in price, that's why, probably, many housewives prefer to periodically include them in the diet. In this case, it is worth noting that this byproduct is rich in folic acid, protein and many other useful substances. If we talk about how to cook chicken stomachs, then there may be a lot of options.

It should be noted that this product is being prepared for a little longer than chicken meat itself, but the result is unlikely to disappoint. When buying chicken stomachs, it is worth paying attention to the period of their storage, the chilled product should not exceed two days. Usually in stores already sold peeled ventricles (in the people they are sometimes called "navel"). If not, before the preparation of them remove the film. Practically the most common recipe, which is remembered when they say how to cook chicken stomach, is their quenching in sour cream sauce.

To do this, you need half a kilogram of washed and prepared "navel", cut into halves, onions, carrots, sour cream. Onion is peeled and cut into semi-rings, fried in a frying pan until it becomes transparent, after which rattan carrots are put on it, for a while the vegetables are passed together. Chicken ventricles are added to the frying pan, fried for about 5 minutes, after which water is poured in (which should completely cover the food), is boiled, covered with a lid and stewed for about half an hour. When the necessary time has passed, the lid opens. If not all the water boils out, then the fire becomes maximum until everything boils away. Now add the sour cream (to taste), dilute a little with water, bring to a boil, close the lid and leave to stew for another half an hour. In the finished dish put crushed dill, mixed and a few more minutes insisted under the lid, but removed from the fire. This is done to ensure that the product is as soft and gentle as possible. If you talk about how to cook turkey stomachs, which are also quite palatable, then you can also use the above recipe.

You can not ignore the salad of the ventricles, which has a very interesting taste. The byproduct is prepared, washed and cleaned of films, boiled in salted water for about an hour. At the same time, potatoes are boiled, cut into cubes. Onion is cut with rings, fried until golden, carrots rubbed on a grater. The boiled stomachs are cut into strips and combined with the rest of the ingredients. Salad to taste can be slightly salted, season with mayonnaise (you can use sour cream).

Before you cook chicken stomachs, it is worth remembering that their heat treatment at the minimum temperature will save the maximum amount of nutrients. Therefore, do not be too hasty, it is better to be patient, and the result will be not only tasty, but also useful.

Also talking about how to cook chicken stomachs, we can not help talking about cooking them with homemade noodles. This dish in some regions is considered a traditional treat for the second day of the wedding. This is explained by the fact that this soup helps to restore strength and is very useful for the digestive system. The stomachs are boiled in salted water, while the broth is best drained after boiling, pour new water, which will continue to cook noodles. Eggs, water and flour are combined, a rather steep dough is made. It is rolled out in a thin layer, noodles are cut out. Shortly before the umbilicus is ready, fried onions, noodles, salt, greens are placed in the soup. You can serve this dish with your own cooked toast.