Chicken stomachs - the useful product possessing a peculiar flavor. The stewed and fried offal and salads with addition of ready chicken stomachs enjoy wide popularity.
Getting chicken stomachs, it is necessary to show consideration for date of production. This offal has to be stored no more than 2 chilled days.
Preparation of chicken stomachs
Some hostesses don't like to cook chicken stomachs because of characteristic smack inherent in them. It is possible to get rid of it completely, having correctly prepared a product for cooking.
The crude stomachs it is necessary to cut and take out from them sand and small pebbles. An internal part of ventricles is covered with a dense yellow film. It needs to be removed accurately. It is also necessary to remove all fat savings from outer side of a product. The cleaned chicken stomachs wash out in flowing water. Boil them entirely or having cut on several parts. As the offal consists of dense muscles, it is necessary to cook stomachs long, trying to obtain a soft consistency. Therefore for dishes with the stewed or fried stomachs it is recommended to boil at first an offal to full readiness. Duration of cooking of young stomachs will be only 40 minutes, for old twice more time will be required. If to use the pressure cooker, stomachs will be boiled much quicker. It is possible to add to a pan bay leaf, a parsley root, dried fennel, onions, any other favourite seasonings and spices.
How to prepare chicken stomachs
The cleaned and washed out chicken stomachs are boiled in the added some salt water to softness. Take out ready stomachs a skimmer and further use for preparation of various dishes. A stewed offal enjoys special popularity. In the heated frying pan on vegetable oil fry thinly chopped onions. At will it is possible to add the grated carrots to a frying pan. Add the boiled stomachs and couple of spoons of sour cream, mayonnaise or tomato paste to fried vegetables. Continue to extinguish ingredients within 5 minutes, periodically stirring slowly. Ready-to-eat meals with chicken stomachs decorate with fresh greens. In the course of suppression use favourite spices. Chicken stomachs perfectly absorb aroma and taste of spicery. As a garnish it is possible to use potatoes, grain, pasta. It is possible to do also without preliminary boiling of stomachs. In this case preparation of a dish will take also not less than an hour. It is necessary to extinguish ingredients to full readiness of an offal. In the course of cooking it is necessary to add water to a frying pan constantly.