How to cook chicken stomachs in a pan

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  Second courses

• Cooking time:

  1 hour

Ingredients

• chicken stomach
• water
• vegetable oil
• onion
• carrot
• coriander
• black pepper
• Bay leaf
• salt
• garlic
• flour
• bell pepper

Some housewives are skeptical about chicken stomachs and do not perceive them as a complete product. But if you know the recipe for cooking offal in a pan, you can get a delicious and nutritious dish.

Chicken ventricles with onions and carrots

Chicken stomachs with onions and carrots is the simplest recipe for cooking such an offal in a pan. But, despite its simplicity, the dish turns out to be tender, tasty and very appetizing.

Ingredients:

• 1 kg of chicken stomachs;
• 220 ml of water;
• 100 ml of vegetable oil;
• 180 g onions;
• 150 g carrots;
• 5 g coriander;
• 5 g black pepper;
• 2 bay leaves;
• salt to taste;
• parsley.

Preparation:

We wash the chicken offal well, clean it from fat and films, if desired, cut it into smaller pieces. Now salt and pepper the ventricles, sprinkle with coriander and mix

Heat the oil in a frying pan, lay out the stomachs and fry until all the liquid has evaporated, and the pieces of offal themselves are covered with a crust

At this time, chop the onion into cubes and chop the carrots on a grater

In another pan, also heat the oil and sauté the vegetables until soft. Now we shift the fried onions with carrots to the stomachs, pour in water, stir, put bay leaves and cook under the lid for 15 minutes

Sprinkle the finished dish with chopped parsley and serve

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When buying chicken stomachs, it is very important to pay attention to their color and smell. This offal is stored for only 48 hours, and fresh chicken gizzards have a pink color and a sweetish aroma.

Chicken ventricle goulash

Goulash can be made not only from meat, but also from chicken stomachs. We offer a simple recipe for preparing such a delicious and appetizing dish in a regular frying pan.

Ingredients:

• 1 kg of chicken stomachs;
• 60 ml of vegetable oil;
• 1 onion;
• 60 g tomato paste;
• 2 glasses of water;
• 2 bay leaves;
• 400 g of tomatoes in their own juice;
• salt to taste;
• 30 g sugar;
• 5 g coriander;
• 5 g of granulated garlic;
• 1-2 bell peppers;
• 10 g flour;
• 2 sprigs of parsley.

Preparation:

Cut the prepared chicken stomachs into 3-4 pieces. Peel all vegetables immediately and cut them into small cubes

In a pan with hot oil over high heat, fry the chicken offal for 10 minutes

As soon as the ventricles are covered with a golden crust, add pepper, salt and coriander to them, mix. Following the spices, send the onion into the pan and mix the bell peppers, fry for 5 minutes

Now pour in water, reduce the fire, cover and cook for 40 minutes

Then add the tomatoes in their own juice, bay leaves and granulated garlic, mix. Fill the glass halfway with water, dissolve the flour in it first, and then add the tomato paste and stir everything as well

Pour the resulting sauce into the pan, stir, add sugar and bring to a boil

We cook the goulash for another 10-15 minutes, serve the finished dish with fresh herbs

Before using chicken stomachs in cooking, they must be cleaned from the outer film and cut off the bile, which will simply ruin the whole dish.

Chicken stomachs with mushrooms in a creamy sauce

Chicken stomachs with mushrooms in a creamy sauce is a very tasty, aromatic and tender dish. And the recipe for cooking in a pan is very simple, even those housewives who have never cooked such an offal will master it.

Ingredients:

• 450 g of champignons;
• 900 g of chicken stomachs;
• 10 g dry adjika;
• 10 g flour;
• 2 onions;
• salt and pepper to taste;
• vegetable oil;
• 60 g butter;
• a small bunch of parsley;
• 200 ml sour cream.

Preparation:

We wash the chicken ventricles, clean them, if desired, cut them into small pieces and put them in a frying pan with hot oil

In a separate frying pan, melt the butter and spread the mushrooms chopped into thin plates, fry until the liquid evaporates

Now we send chopped onions to the mushrooms, add a little salt and fry for another 5-7 minutes

As soon as the pieces of chicken offal are browned, sprinkle with dry adjika, a little salt, mix and spread the mushrooms fried with onions to them

Sprinkle the contents of the pan with flour, mix, fry for a couple of minutes. Put sour cream and pour in water, simmer under the lid for 20 minutes

At the end, sprinkle the dish with chopped parsley, keep it on the fire for a couple of minutes, and you can serve it to the table

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You need to cook chicken stomachs immediately after purchasing them, since freezing destroys the fibers of the product and makes it harder. Before cooking, the offal can be soaked for 2 hours in water with the addition of vinegar. This will relieve the ventricles of a specific odor and make them softer.

Barley with chicken stomachs in a pan

Another recipe for cooking chicken stomachs in a pan involves the addition of pearl barley. The dish turns out to be tasty, nutritious and healthy. Indeed, the composition of chicken offal includes B vitamins, folic acid, as well as micro and macro elements.

Ingredients:

• 1 glass of pearl barley;
• 800 g of chicken stomachs;
• 3-4 onions;
• 1-2 carrots;
• 2 cloves of garlic;
• 70 g ghee;
• 0.5 tsp turmeric;
• 0.5 tsp paprika;
• salt and pepper to taste.

Preparation:

Pour the pearl barley with water and leave it overnight, so you can reduce the cooking time

We clean chicken stomachs from the film, cut off excess fat, rinse and boil until half cooked. Then cool down a little and cut into small pieces

Cut the onion into half rings, cut the carrots into strips. Fry the onion in ghee until transparent, then add carrots to it, fry the vegetables until soft

Now put the stomachs in the pan, salt the ingredients, sprinkle with paprika, turmeric, pepper. Fry and add finely chopped garlic cloves at the end

Then pour the pearl barley to the navels with vegetables, fill everything with hot water, mix and simmer until the barley is fully cooked

Unlike other organ meats, chicken stomachs have a denser structure with tough fibers, so they need to be cooked for at least an hour. If the ventricles are undercooked or not extinguished, they will remain rigid.

Chicken ventricles with potatoes

Chicken stomachs with potatoes are another option for how you can use such an offal in cooking. If you know all the intricacies of the recipe for cooking them in a pan, you can get a delicious and satisfying dish for the whole family.

Ingredients:

• 1 kg of chicken stomachs;
• 1 kg of potatoes;
• 2 onions;
• 1 carrot;
• 5-6 cloves of garlic;
• 2 sweet peppers;
• 100 ml tomato paste;
• spices to taste;
• greens (dried or fresh).

Preparation:

We wash the cleaned ventricles, put them in a saucepan, fill them with water and cook for at least an hour

At this time, cut the onion into strips, grate the carrots and fry the onion vegetable in a pan with oil, and then add the carrots

Chop the bell pepper into thin strips, chop the garlic finely, cut the peeled potatoes into medium-sized cubes

Pour sweet pepper to the fried carrots with onions and fry for a couple of minutes

We return to the ventricles, if they become soft, then we drain the water from them and cut into 4 parts. We spread with vegetables, mix, fry for literally 3-4 minutes

Now add tomato paste, mix, put a couple of bay leaves, a few peas of black pepper, add paprika and add potatoes

Pour the contents of the pan with hot water, add salt, cover and simmer until the potatoes are fully cooked

5 minutes before the end of cooking, add garlic, and at the very end - any greens - dried or fresh

If desired, such a dish can be prepared not in a frying pan, but in pots in the oven. Only the ventricles will need to be pre-fried, and only then put them with the rest of the ingredients in pots and simmer in the oven for at least 2 hours.

Today there are different recipes for cooking chicken stomachs, and not only in a pan. The main thing is to allocate at least 2 hours for the heat treatment of the offal, because the longer it is cooked, the tastier and softer it becomes.