Chicken navels recipe stewed. Chicken gizzards in cucumber brine

I admit right away that I am not a fan of offal, and I bought chicken stomachs in a supermarket by pure chance. Apparently, they were conveniently lying on the counter or they had a noticeable price tag. In general, I myself don’t know how I became the happy owner of this product, but it appeared on the shelf in our refrigerator. I really like to experiment in the kitchen, though there is almost no time left for this. Therefore, I decided to find a simpler recipe so that the dish was prepared with my minimum participation. The necessary information was found quickly enough in the book "Russian Cuisine". The dish was called Stomachs with Onions. Actually, the entire composition of the dish fit in the title, it remains only to tell in detail how it is prepared.

The hardest thing about turkeys is their preparation. The product must be thoroughly washed and the yellow-green film removed. To make the stomachs cook faster, they can be cut into several pieces.
After we have prepared offal, we chop onion. I will say right away that you can put it in this dish without sparing, you definitely won’t spoil the taste. Pour oil into a saucepan or deep frying pan, put the onion and fry lightly. After that, lay out the cleaned and chopped stomachs, add water and close the lid. Simmer until the stomachs are soft. To prevent the dish from burning, set the fire to a minimum immediately after the water boils. At the very end, add sour cream, pepper, salt. Stewed chicken stomachs are ready to eat, it remains only to sprinkle the dish with herbs.

Approximate distribution of products: stomachs 600 g, thick sour cream 100 g, vegetable oil 30 g, onion 3 heads.

It should be noted that the dinner was a success, and there was still half a kilogram in the refrigerator chicken offal. Therefore, after a couple of days, I decided to repeat the experiment and cooked stewed chicken stomachs, but with the addition of mushrooms - champignons. You need to put them 30 minutes before the end of cooking. By the way, I also replaced onions with my favorite leek. Unlike his close relative, he doesn't make me cry. On average, stomachs are cooked from forty minutes to two hours, depending on the quality of the product.

For cooking you will need: stomachs 500 - 600 g, mushrooms 300 g, leek 2 stalks, oil, pepper, salt, dried parsley.

Looking through the recipes, I came to the conclusion that you can cook stewed chicken stomachs according to the same recipes as meat. For example, with carrots, onions and tomatoes, potatoes.

I will not misinform you by telling you that stewed chicken stomachs are an inexpensive and dietary dish. Everything is just the opposite. Offal contains more fat than meat, and the stomachs of a turkey or chicken are often more expensive than the bird itself. However, the dishes turned out so tasty that you can close your eyes to these shortcomings. In addition, this product has one more enough valuable property, which busy hostess very handy. Its preparation does not require much effort and special culinary skills.

It must be said that stew- this is not all that can be cooked from the stomachs. Among the huge list of recipes, I came across not only main courses, but also salads. I cite two of them as an example of the versatility of this product.

In order to prepare this salad, you will need a couple of boiled eggs, chicken stomachs (boiled and peeled) - 500 g, mayonnaise 100 g, medium-sized pickled cucumbers 2 pcs, onions - 1 head, potatoes - 2 pcs.

Cut all ingredients into cubes chicken ventricles thinner slices, put in a salad bowl, pepper, salt, pour mayonnaise, sprinkle with chopped herbs. Gentle, spicy salad from the stomachs is ready.

Spicy lovers can recommend a salad from Korean carrots And chicken stomachs. Carrots to speed up culinary process, take ready. For more exquisite taste Add grated celery to salad sour apple. The proportions in this dish are not so important, choose the amount of ingredients to your taste. Dressing and spices are not required, since the finished one already contains oil, pepper and salt.

Enjoy your meal!

RECIPE FIRST: CHICKEN STOMACH QUICKLY You will need: 500 g of chicken stomachs, 2 onions, 3 tbsp. vegetable oil, ½ tsp soda (optional, many write that soda spoils the dish), spices to taste, salt. Rinse and dry the navels. Finely chop the onion, put it in a cauldron with heated oil, fry until browned. Add the stomachs to the onion, fry until the juice is released, add soda (soda is added when cooking sinewy, dry meat, stomachs, offal to speed up the cooking process, while the meat turns out tender, juicy) - the sauce will foam when the foam comes off, add spices, salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and pouring boiling water so that it constantly covers the ventricles. Cook the dish until the ventricles are soft. For many, chicken stomachs taste like mushrooms, if you combine them with mushrooms, then this feature of perception, if any, will increase even more, and it will turn out even tastier.

RECIPE SECOND: CHICKEN VENTRICKS STEWED WITH MUSHROOMS AND POTATOES You will need: 650 g of chicken stomachs, 400 g of potatoes, 300 g of any fresh mushrooms, 50 g of sour cream, 1 egg, Bay leaf, salt pepper. Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 parts, pour water, put the laurel and boil for 2 hours until soft. Add mushrooms to the prepared stomachs, salt, bring to a boil, reduce the heat and boil for 15 minutes, put the potatoes and cook until tender. Mix sour cream with an egg, pour the mixture into a saucepan, mix, remove it from the stove.

RECIPE THREE: CHICKEN VENTRICKS STEWED IN SOUR CREAM You will need: 1kg of chicken stomachs, 50g butter, 2 carrots and onions, 4 tbsp. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt. Boil the stomachs until soft, let cool and chop. Grate the carrots, chop the onion, fry the vegetables in oil until half cooked. Add stomachs to vegetables, stew for 5 minutes, pour in sour cream, put mayonnaise, pepper and salt, season with butter, then simmer for another 5 minutes, add chopped herbs, mix, remove from the stove.

FOURTH RECIPE: CHICKEN VENTRICKS IN ORIGINAL SOUR CREAM SAUCE You will need: 500 g of chicken stomachs, 150 g of sour cream, 2 pickled cucumbers, 1 onion, carrot and garlic clove, 0.5 cm of fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt. Boil the stomachs in salted water for 40 minutes, let cool, finely chop. Peel and cut the carrots and onions into small cubes. Heat vegetable oil in a frying pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring occasionally. Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer over medium heat for another 10 minutes.

FIFTH RECIPE: PILAF WITH CHICKEN VENTRICLES You will need: 300 g of chicken stomachs, 2 cloves of garlic, 1.5 cups of long-grain rice, 1 tomato, bell pepper, little eggplant and onion, black pepper, oil, salt. WITH big amount water, boil the stomachs, salt the broth to taste, remove them from the broth and cut. Grind garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, Bell pepper, fry for 3 minutes, put not coarsely chopped tomato, ventricles, pepper and salt, pour in the broth left from the stomachs, add the washed rice, cover and cook the dish for 3 minutes over high heat, then 7 minutes on medium, then on minimum until cooked rice. If necessary, add broth.

SIXTH RECIPE: BUMBLES IN BEER A kilogram of chicken ventricles is cleaned, washed, cut in half. Pour odorless vegetable oil into a frying pan, ventricles there, fry. 10-15 minutes pass, take 0.5 bottle light beer, a glass for yourself, the rest - into the ventricles))) We simmer for 30-40 minutes on a slow flame. Add a lot of onions, cut into half rings, leftover beer, 60 grams of butter, 2 tablespoons of fat 67% mayonnaise, ground black pepper, a little saffron or curry, your favorite spices, and forget for another half an hour. When you want to eat a frying pan, turn off the gas, sit near the stove for about 15 minutes. We love it with pasta and buckwheat, but the side dish can be anything - boiled potatoes, mashed potatoes, mashed peas ... OPTION 2 First I fried the onion (I love the taste of fried onions), and then added the stomachs. And instead of mayonnaise, I put a little flour for the thickness of the sauce. It turned out great! Beer in ready dish not felt, but the sauce gives a special, original taste. Girls, try it, it's delicious! And men generally go crazy!

SEVENTH RECIPE: STEWED CHICKEN STOMACH WITH VEGETABLES Thoroughly clean and rinse one kilogram of chicken ventricles in running water. In a deep frying pan, heat one tablespoon of vegetable oil, add the ventricles, add a little salt and quickly fry over high heat until golden brown. Then add one glass chicken broth or water and simmer the ventricles under a lid over medium heat for half an hour. In the meantime, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked for 5 minutes after boiling. After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the zucchini and sweet pepper, mix thoroughly again, and simmer, stirring, for another 15 minutes. Then add boiled broccoli and one minced garlic clove, mix gently and simmer everything together for low fire under the lid for another 5 - 7 minutes until cooked. Remove from heat and let steep for 10 minutes. Sprinkle with finely chopped spicy herbs according to your taste.

Onion - 1 pc.

Sour cream - 100 ml.

Bay leaf - 2 pcs.

Black ground pepper - to taste.

Black allspice- 5-6 pcs.

Vegetable oil - 40 ml.

Cooking instructions

neglected by many chicken giblets, and completely wrong. So, for example, by extinguishing chicken ventricles in sour cream sauce with onions and carrots, you can get a tasty, budget and light meat dish.

Wash chicken ventricles thoroughly in cool water and clean from excess yellowish films.

Put the giblets in a saucepan, pour cold water and put on fire. When the water boils, remove the foam, add the bay leaf and black allspice peas. Cook for 20-25 minutes over moderate heat.

Finely chop the onion head.

Cut carrots into small sticks.

Pour 40 ml of vegetable oil into the pan, heat and fry the onion until transparent, 5 minutes, stirring occasionally.

Add carrots, continue to fry over moderate heat, about 5-7 minutes.

Add boiled ventricles. Fry, stirring occasionally, about 7-8 minutes.

Add 3 tablespoons of sour cream, salt, ground black pepper and seasonings to taste to the meat (I have basil). Stir, pour in 50-70 ml of water, cover with a lid. Simmer for 15 minutes.

Ready chicken ventricles, serve with fried or boiled potatoes, sprinkled with fresh, finely chopped, herbs.

Another photo of chicken ventricles stewed in sour cream.

www.iamcook.ru

Chicken navels recipe stewed in sour cream

Chicken gizzards , which belong to the category of offal, are no less valuable than chicken meat, because they contain all the same substances. They are rich in B vitamins, contain high-quality protein and fatty acids, including folic acid. But, often many housewives, unlike chicken liver navels are deprived of attention.

The main reason for this is the duration of their preparation. For the preparation of many dishes, they are pre-boiled in salted water. Boiled chicken stomachs are a bit dry, but if you stew them with vegetables, make gravy with them, use them to make pickle, red borscht - this is a completely different matter. I often cook stewed chicken stomachs in sour cream. Try and you cook them according to this recipe.

Chicken gizzards (“navels”) – 300g
Onion - 1 piece of medium size
Sour cream - 300g
Vegetable oil (for frying)
dill greens (for decoration)

Stewed chicken stomachs in sour cream - recipe.

Inside chicken stomachs there may be sand, pebbles and other objects that chickens swallow to improve food digestion. Therefore, before you start cooking, chicken “navels” must be washed very thoroughly. In the store you can buy “navels” already cleaned, but unpeeled, covered with a film are also often found.

If you purchased uncleaned ventricles, then you must definitely remove the yellow film.

Firstly, the film is inedible, and secondly, it adds bitterness to the dish. It is not very difficult to remove the film, but it is much easier to do this if you scald the ventricles with boiling water. After this procedure, the film is separated very easily. So, we clean all the “navels” from the films and again rinse very thoroughly.

We throw the ventricles into pre-salted boiling water and cook for an hour.

The longer the “navels” are boiled, the more tender and softer they become. If the stomachs are “not young”, then the cooking time must be extended by another hour. Do not rush to pour out the broth, after cooking, it will still be useful to us. Cool the boiled ventricles a little and cut into small pieces (one navel into three parts).

Then finely chop one medium-sized onion.

On preheated and lubricated sunflower oil frying pan, spread the chopped “navels” and onions.

Fry lightly until the onion turns golden brown.

The next step is to add sour cream and a little broth left after cooking the “navels”, add a pinch of salt.

Mix everything and fry for another 5 minutes.

Our chicken stomachs in sour cream ready. We decorate it with dill and serve to the table with a side dish.

www.fun4child.ru

Chicken navels in sour cream

Do you want to know how to make chicken navels in sour cream so that they turn out soft, juicy and very tasty? Then focus all your attention on this recipe, with detailed instructions and photos.

INGREDIENTS

Navels 600-700 Grams
Bulb 1-2 Pieces
Carrots 1-2 Pieces
Sour cream 200 grams
Tomato sauce 2 tbsp. spoons
Broth 300 ml
Bay leaf 1 piece
Allspice 2-3 Pieces
Salt 1 Pinch
Pepper 1 Pinch
Vegetable oil 1-2 tbsp. spoons

1. To get real tender dish, chicken navels must first be boiled. To begin with, of course, they should be washed and cleaned. Then send to the pan and pour water. After boiling, salt the water a little and cook over low heat for about 45-60 minutes.

2. The recipe for cooking chicken navels in sour cream moves on when the cooked offal has already cooled slightly (they can be doused with cold water and rinsed). Navels must be dried and cut small pieces, about 3 parts.

3. Peel and cut the onion into half rings or cubes. You definitely can’t spoil such a dish with vegetables, so you can safely take two medium onions.

4. Wash, peel and grate the carrots. You can also use other vegetables if you like. bell pepper, For example.

5. Pour a little oil into the pan and send the vegetables there. They need to be fried over medium heat until soft. This process will take about 10 minutes.

6. Now you can add the navels to the vegetables and pour in about 200 milliliters of water or broth. Bring to a boil and reduce heat. Simmer for 10-15 minutes.

7. On last step you can salt and pepper the dish to taste. Put sour cream in the pan and a little tomato sauce for color (can be replaced with 1 tablespoon of tomato paste). Add bay leaf, allspice and other seasonings as desired. Under closed lid stew chicken navels in sour cream at home for about 20 minutes. Then offal can be tasted and, if necessary, left to stew for another 15-20 minutes.

povar.ru

Chicken navels in sour cream

Preparing the necessary ingredients

If you follow the recipe exactly, you can end up with a dish that tastes no different from meat stew. This is how much sour cream acids change the texture of chicken and make hard, crispy ventricles much softer. But you don't have to get ahead of yourself. First we prepare everything necessary ingredients, This:

Ingredients

600 g chicken navels
2-3 sprigs of dill and parsley (from each)
1 PC. Luke
300 g sour cream
50 g hard cheese
1 garlic clove
pepper and salt

This amount of ingredients will be enough to make 4 generous portions of the dish. Most of the ingredients should be present in the house of every housewife. If something is missing, run to the store and go back to study the phased implementation of the recipe.

Step by step cooking chicken navels

Delicious chicken stomachs are prepared as follows:

First of all, all small navels must be thoroughly rinsed under the tap and cleaned of the film. If this is not done, then ready-made they will give bitterness. It is much easier to remove the upper film after washing if the stomachs are first placed in boiling water for 3-5 minutes.
Each navel is cut horizontally in length into 2 pieces (cut with a knife only once). Left large pieces are more like meat.
The pan is poured with sunflower oil and placed on slow fire. When the oil warms up well, all the navels are thrown into the pan. Here they will be stewed for about 15 minutes, from time to time we mix the navels so that they do not burn and are fried evenly.
Bye main ingredient fried, cut the onion into a quarter of the ring, after about 5 minutes. after the start of frying the ventricles, add them to the pan. Salt and pepper it all right away.
The onion softens, and we proceed to grind all the other ingredients. Finely chop the greens and garlic, rub the cheese on a fine grater.
It should have been 15 minutes by now. time after the start of frying the navels. We taste them, it should already be tasty, and the chicken has apparently already become softer. If so, add all the chopped ingredients to the pan, and pour them with sour cream.
Now the dish needs to be stirred all the time and simmer over low heat until the sour cream begins to boil, which will take another 10-12 minutes.

After this time, chicken navels in sour cream are ready. Anything is suitable for garnishing our delicacy, whether it is potato fillet, rice, buckwheat or stew from stewed vegetables. Although eating our sour ventricles is no less tasty, just eating them with bread. Important point: when buying navels, make sure that their expiration date does not exceed 2 days. Fresh ventricles are always monophonic, without admixtures of uncharacteristic colors or mucus. Before buying, it is better to consider a photo of the “correct” stomachs so as not to endanger your family.

Cooking is understandable and a little troublesome, the ingredients are ordinary and inexpensive, the time spent is about 60 minutes. A good option for everyday family meals.

We need:

Raw chicken stomachs - 1 kg
Carrot - 1 large (200 g)
White onion - 2 medium sized onions
Dry coriander - 2 pinches
Salt - 2 pinches
Black pepper - to taste
Bay leaf - 2 pcs.
Drinking water - 200 ml
Vegetable oil for frying - 3 tbsp. spoons
Fresh parsley - 5-6 sprigs

Cooking.

We add the washed and cleaned chicken ventricles, sprinkle with coriander and mix well.

If you want to experiment with navels, any single seasoning for chicken is suitable, first of all - basil, thyme and oregano (oregano). But peppers, black and red, leave at the final stage of cooking, otherwise they can give the dish an inappropriate bitterness.

Heat the oil in a large frying pan and lay out the stomachs to fry. A strong fire, without a lid, stirring regularly is the key to success. Our goal is for the ventricles to seize appetizing golden crust. Usually 10 minutes of such roasting is enough.
Reduce the heat and simmer the meat under the lid for another 25-30 minutes. If necessary, add a little water.

During the stew, prepare carrots and onions for frying. Chop the onion into small cubes, and grate the carrots into large pieces.
Fry the vegetables separately, as usual for soup frying: first add onion to the second frying pan heated with oil, after 1-2 minutes - carrots. Stir and wait for the onion to become translucent.
After half an hour of quenching the navels, we send the frying to them, 200 ml of water, bay leaf and, under the lid (!) On moderate heat, simmer for another 15-20 minutes.

At the very end, sprinkle the meat with chopped parsley, pepper, mix and remove from heat. Chicken gizzards - juicy and soft - ready!

Goulash with chicken stomachs in a pan

Preparing a recipe is in many ways similar to the process described above. Several new ingredients will appear: bell peppers, tomatoes, tomato paste, garlic.

So, we will need:

Raw chicken stomachs - 1 kg
Bulb - 1 pc. large
Fresh tomatoes (or own juice) - 400 g
Tomato paste - 2 tbsp. spoons
Bulgarian pepper - 2 pcs. medium size (red and yellow)
Water - 2 glasses
Flour - 1 teaspoon
Sugar sand - 1 tbsp. spoon
Garlic - 2 teaspoons (granulated or chopped into a small cube)
Salt, pepper, coriander, bay leaf
Vegetable oil for frying

Cooking.

My chicken stomachs and cut into 3-4 parts (goulash is always prepared with in small pieces meat).
We heat the oil in a deep frying pan, put the ventricles and fry over high heat, not forgetting to stir. It is important to wait for a crust with a yellowish tint - 10 minutes.
Chop the onion and cut the pepper into medium cubes. Add vegetables to the pan. Salt, pepper, season, practically do not reduce the fire. Stirring constantly, fry for 5 minutes so that the onion grabs a golden crust. We make sure that the onion does not burn (!)
Pour one and a half glasses of water, cover with a lid, transfer to the smallest fire and simmer for 45 minutes (may take an hour).
When the ventricles are almost cooked, they become noticeably soft even when pressed with a spatula. Add chopped tomatoes, a couple of bay leaves, garlic and flour mash (100 ml of water + 1 tablespoon of sugar + 1 teaspoon of flour + tomato paste) to the pan. Bring to a boil, simmer for another 8-10 minutes and remove from heat.

Unusual and inexpensive goulash is waiting for tasters! Offer them mashed potatoes or peas in addition. And next time, replace sweet peppers in goulash with carrots, cut into short strips or semicircles. An always available vegetable can perfectly decorate a dish in such a cut.

Secrets for soft chicken stomachs

We hope we have clarified for you the question of how to cook chicken stomachs so that they are soft. A win-win and simple method exists!

There are four steps to success:

We choose fresh navels. Pink, slightly moist, with a subtle sweet smell. We never take a product with the aroma of garlic (it was processed before selling to give artificial freshness);
The first 10 minutes of frying - high heat and an open pan;
Then simmer for about 30 minutes - under the lid separately from vegetables;
Do not spare time on fire. The ventricles should be on the plate for an average of 1 hour.

Ideal prerequisites for the title of family pet:

The price of chicken stomachs is very democratic;
contains few calories 130 per 100 grams, and a useful protein has a dense interesting structure;
You can buy the ventricles already cleaned, or clean them yourself: scald and remove films and partitions, as our grandmothers did.

Chicken stomachs or navels are an offal from which dishes are prepared in different cuisines peace. They are boiled and fried. And stewed chicken stomachs, the recipes for which great amount, can compete with delicacies.

The product is a complete animal protein, rich in iron, potassium, zinc and phosphorus, it contains a lot of folic acid, vitamin E and other useful substances.

Many housewives do not like to cook this product, because they think that chicken stomachs are very difficult to clean.

Indeed, this work is quite painstaking, however, at present, already peeled navels are found on sale, which, before starting cooking, should be thoroughly washed and cut into pieces. If you purchased uncleaned stomachs, then the process of cleaning the offal can be simplified.

To do this, place the product in ice water for a few minutes. After that, take them out, cut the film and remove. Rinse the navels under running water and pour over with boiling water, then remove the remaining thin film.

Experienced chefs recommend boiling chicken stomachs before stewing, and the longer this is done, the softer the product will turn out. Put the prepared navels in a saucepan filled with cold water, put on fire and cook for 1 - 1.5 hours. During cooking, periodically remove the resulting foam with a slotted spoon.

Recipe for chicken stomachs stewed in sour cream

Chicken stomachs stewed in sour cream, a very tasty and tender dish. It can be garnished with rice, boiled potatoes and vegetables.

To prepare the dish you will need:

1 kg of cleaned chicken stomachs;
2 large carrots;
2 large heads of onions;
1 glass of sour cream;
3 - 4 tablespoons of vegetable oil;
1 - 2 bay leaves;
1/3 cup broth;
salt, ground black pepper - to taste.

Peel the chicken stomachs and boil until soft. Do not pour out the broth in which the offal was cooked - it will be needed to prepare the dish. Cut boiled stomachs into strips.

Clean vegetables. Cut the onion into half rings, and chop the carrot into strips. Pour a small amount of vegetable oil into a frying pan, heat it up and put the prepared onion in a bowl, sauté it until transparent and add the chopped carrot. vegetable mass stir, cover the pan with a lid and simmer everything until soft.

Take thick-walled dishes, for example, a goose. Put it on the stove and pour vegetable oil. After that, lay out the prepared chicken stomachs and lightly fry. Then lay out the browned vegetables and mix the products. In a separate bowl, mix sour cream and a third cup of broth, add salt and season with pepper. Pour the resulting mass into the stomachs with vegetables, mix everything. Reduce heat and simmer covered for 10 minutes.

Chicken gizzards stewed with potatoes

Chicken gizzards stewed with potatoes - hearty everyday dish, for the preparation of which you will need:

700 g of cleaned chicken stomachs;
1 head of onion;
1 medium sized carrot;
0.5 kg of potatoes;
2 cloves of garlic;
spices - to taste;
salt - to taste;
1 bunch of greens (parsley, dill, etc.).

Before stewing, prepare chicken stomachs, peel them and boil for 1.5 hours until soft. Pour vegetable oil into a saucepan and put the dishes on fire. Cut the onion into half rings, and grate the carrots on a coarse grater.

Put the vegetables in the heated oil, mix and sauté until golden brown. Cut the chicken stomachs into pieces and add to the vegetables. Season the mass with salt and spices. Lightly fry for 5 minutes and lower the heat. Cover the saucepan with a lid and simmer for 15 minutes; during stewing, you can add a little broth in which chicken stomachs were boiled.

While the offal is cooking, peel the potatoes and cut them nicely. large pieces. Put it in a saucepan, add the broth. Cover the pot with a lid and simmer for another 20 minutes over low heat. When the potatoes are soft, turn off the heat. Peel 2 cloves of garlic and run it through a press.

Add garlic to the dish, season with black ground pepper and let the chicken stomachs stewed with potatoes stand for a while and soak in the aromas of seasonings. Sprinkle the dish with chopped herbs before serving.

The recipe for cooking the dish can be diversified by adding bell peppers, cut into strips, or champignons. For spice, you can put a little red hot pepper, cut into rings, or add curry.

Chicken gizzard fricassee

Fricassee is a dish french cuisine, which was cooked by the peasants. It is usually prepared from white meat birds, but chicken giblets(especially stomachs) fricassee is excellent.

To prepare the dish you will need:

600 g of chicken stomachs;
1 leek;
200 g of champignons;
2 tablespoons of vegetable oil;
1/3 cup chicken broth;
1 st. l. flour;
0.5 cups of cream;
5 pieces. black peppercorns;
salt - to taste.

Cut the prepared ventricles arbitrarily. Cut the leeks into rings. Wipe the mushrooms with a napkin and cut into slices. Saute the mushrooms in a deep frying pan. vegetable oil, take them out and sauté the leek in the same oil. When the onion becomes transparent, add the fried mushrooms and a spoonful of flour, mix everything thoroughly and fry lightly.

Pour the cream into the mass and mix again so that there are no lumps. Put chicken stomachs in the resulting sauce, add peppercorns and salt. Cover with a lid. The fricassee should be simmered for 10-15 minutes. Serve the dish with fresh vegetables and boiled potatoes.