Prepare chicken stomachs not easy, however if it is correct to make everything, the dish will turn out very tasty. Besides, it is a low-calorie product therefore it will be suitable for those who keep a figure.
There is a set of ways of preparation of chicken stomachs. They can be boiled, extinguished, fried and even to pickle. It is possible to cook from them salad or soup. In different countries there are features of application of this product. In Slavic cuisine most often stomachs extinguish with vegetables.
In order that the dish turned out tasty, it is necessary to consider specifics of this offal. Stomachs are preparing hour 2-2.5, otherwise they will be rubber. Therefore stock up with patience.
Potatoes stewed with chicken stomachs
Ingredients: - chicken stomachs – 600 g; - onion – 1 piece; - carrots – 1 piece; - potatoes – 1 kg; - bay leaf; - salt; - pepper; - seasonings; - greens (parsley, fennel). For a start wash out stomachs from sand and residues of grain, remove an inner shell. If not to make it, then the dish will taste bitter. After that once again wash out. Put the cleaned stomachs in a pan, fill in with cold water. Add salt and bay leaf. You cook them on small fire within 1.5 hours. After that pull out stomachs from a pan, and filter broth. Wash vegetables and clean. Cut carrots and onions in small cubes, just cut potatoes on several parts. Put a cauldron on fire, warm in it vegetable oil and fry onions. When it becomes golden, add to it carrots and a spasseruyta all together. Put potatoes and stomachs in a cauldron. Fill in all with broth. If it is necessary, add water. You extinguish on weak fire until potatoes become soft. In 15 minutes until ready salt a dish, add some spice. Right at the end add the cut fresh greens, cover a cauldron and remove from fire. Let's a dish stand minutes 20 and give.
If you have no cauldron to stew potato with chicken stomachs, any other ware with thick walls will approach. For example, it is possible to use a roasting pan.
The chicken stomachs stewed from an ovoshchamiingrediyenta: - chicken stomachs – 800 g; - onion – 1 piece; - carrots – 1 piece; - sour cream – 1 glass; - flour – 2 tablespoons; - vegetable oil; - sprinkling pepper; - salt; - seasonings. Boil the cleaned stomachs within 1.5 hours in the added some salt water. After that merge broth, cool a few stomachs and cut them on small pieces. Prepare vegetables: clean them, cut onions in cubes or half rings, and grate carrots on a large grater. Fry them slightly on a small amount of vegetable oil. Add stomachs to vegetables and fry them within five minutes. Pour in couple of glasses of boiled water and you extinguish 20 minutes on small fire. Pour flour into sour cream, properly mix to uniformity. Make sure that there is no lump left, and pour in this mix in stomachs. Add salt, pepper, seasonings. You extinguish even minutes 15-20. Don't forget to stir constantly a dish, otherwise it can burn. Ready stomachs turn out very soft and tasty.
For dishes from a chicken offal the same seasonings, as will be suitable for chicken. The marjoram, rosemary, a basil, a thyme, a curry will be well combined with them. It is also possible to use ready mixes for chicken dishes.
As a garnish mashed potatoes or boiled rice will approach stewed chicken stomachs. Serve the dish with salty or marinated cucumbers.