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How to cook chicken stomachs with buckwheat. Buckwheat with chicken stomachs in a pan Chicken stomachs with buckwheat in the oven

Chicken stomachs are often undeservedly forgotten. But this is a very nutritious and original product! You can boil them or stew them, lightly frying, in all kinds of sauces. And for example, chicken stomachs with buckwheat are a complete and low-calorie dinner option. You can also cook a delicious first course.

An easy recipe for the whole family

The easiest option is to cook both products separately. For this recipe for buckwheat with chicken stomachs, you need to take the following ingredients:

400 grams of stomachs;
150 grams of cereals;
a small head of onion;
a couple of tablespoons of tomato paste;
a little vegetable oil for frying ingredients;
spices to taste.

Chicken stomachs are cleaned from the film, cut into large pieces. Put in boiling water, after boiling again, cook for about 25 minutes. At the same time, the water is slightly salted. Boil buckwheat until tender.

Peel the onion, cut into thin half rings. Vegetable oil is heated in a frying pan, the ventricles are sent there, having previously drained the excess liquid. Stew for about five minutes under the lid.

Add onion, mix again. Tomato paste is diluted in water and poured into the stomachs. Stew for another ten minutes under the lid, then add the cereal.

Stewed chicken stomachs with buckwheat are cooked for another five minutes, then seasoned to taste. Served hot.

Delicious roast with buckwheat

This is a very simple recipe, the result is a hearty and rich dish. For such a tasty and simple option, you need to take:

300 grams of stomachs;
1.5 cups of cereals;
medium head of onion;
one small carrot;
some vegetable oil.

For this recipe for stewed chicken stomachs with buckwheat, you need to take a pan with a thick bottom and walls, then the ingredients will languish, transferring their taste and aroma to each other.

The stomachs are washed, excess fat is cut off. Cut into two parts. Pour a little vegetable oil into the bottom of the pan. Stomachs are laid, stewed. First, they will release the juice, after it has evaporated, you need to add a little water. Cook stomachs until soft.

Onions are peeled and cut into half rings. Carrots are cut into cubes or tinder on a coarse grater. Lay on the stomachs, add salt, stew for another twenty minutes under the lid.

Then pour in water, bring it to a boil. The cereal is thoroughly washed and placed in a saucepan. Cook until the cereal is ready.

Stomachs in a slow cooker

You can cook chicken stomachs with buckwheat in a slow cooker. To do this, take the following ingredients:

two multi-glasses of buckwheat;
500 grams of stomachs;
three multi-glasses of water;
a tablespoon of butter;
as much vegetable;
medium head of onion;
one small carrot;
a teaspoon of dried bell pepper or paprika;
a little dried celery;
salt and pepper.

The stomachs are washed, the fat is cut out, the film is removed. Cut into large pieces, you can just cut in half. Soak the stomachs in cold water for about twenty minutes, then rinse under running water and dry.

Peel onions and carrots. The first is cut into half rings, and the carrots are chopped on a coarse grater.

Put both types of oil in the multicooker bowl, turn on the “frying” program. Add the gizzards and cook them for about fifteen minutes, stirring occasionally. Add vegetables and spices, mix the ingredients and cook for another five to ten minutes.

Lay pre-washed cereals, pour water. Cook in the "Buckwheat" mode for about fifty minutes. You can decorate the finished dish with fresh herbs.

This recipe for chicken ventricles with buckwheat also suggests the presence of a slow cooker. For him you need to take:

500 grams of stomachs;
half a glass of buckwheat;
a small head of onion;
half a large carrot;
a teaspoon of tomato paste;
salt and pepper to taste.

First, clean the vegetables, cut them into small cubes. They are sent to the multicooker bowl in the "frying" mode for ten minutes. You can add some vegetable oil.

After that, they put the washed and cut into pieces stomachs, stew in the same mode for about five minutes. Then add spices and tomato paste. Cook for another ten minutes.

Set the multicooker to the "Extinguishing" mode for 1.5 hours. After about an hour, the washed cereal is added.

If there is little liquid in the multicooker, then add water. When serving, decorate with fresh herbs. This dish goes well with vegetable salads.

Delicious dish in pots

This option allows you to get a tasty and nutritious dish of buckwheat. To prepare chicken stomachs with buckwheat in pots, you need to take the following ingredients:

500 grams of stomachs;
a small head of onion;
1.5 cups of buckwheat;
one small carrot;
100 ml sour cream;
50 grams of butter;
some fresh greens;
spices to taste.

Nutmeg or paprika are great as spices. But you should use them with care so as not to interrupt the taste of the ingredients.

How to cook an original dish?

First, clean the vegetables. Carrots are either cut into small cubes, or tinder on a coarse grater. Onions are chopped into thin half rings. The butter is heated in a frying pan. Add vegetables, fry them for eight minutes.

Take two pots. Vegetables are placed at the bottom. The stomachs are washed, cleaned, cut into small pieces. Lay on vegetables. The groats are washed several times, then laid on the stomachs.

Sour cream is salted, diluted with two glasses of water, mixed thoroughly. Pour the mass into buckwheat. Sprinkle with finely chopped herbs on top. Bake chicken stomachs with buckwheat for forty minutes at a temperature of 200 degrees. You can serve this dish in pots, or you can lay it out in portioned plates.

Buckwheat with mushrooms and chicken stomachs

This is a rather interesting and spicy recipe, you need a lot of ingredients. For this hearty and tasty dish, you need to take the following ingredients:

kilogram of stomachs;
two glasses of buckwheat;
a glass of dried mushrooms;
onion head;
one carrot;
an incomplete teaspoon of salt;
Bay leaf;
two teaspoons of dried herbs, preferably basil and dill;
a teaspoon of your favorite seasoning

The stomachs are washed, the skin is removed, and excess fat is cut off. Pour water into the pan, add the stomachs. Salt is not needed. After boiling, remove the foam, reduce the heat, cover the pan with a lid.

In a saucepan with thick walls (for example, a goose), pour the broth and put the stomachs. Add finely chopped vegetables. Put dried mushrooms. Seasonings are added, including bay leaf.

Buckwheat is washed several times, then put in the same container. More water is added if necessary. As a result, the liquid should cover the ingredients by about two fingers.

Put the container in the oven for forty minutes. The temperature is maintained at 180 degrees. Watch for readiness. If necessary, hold for another ten minutes. Let the dish rest in the switched off oven. When serving, garnish with chopped parsley or green onions.

Delicious buckwheat soup

Many do not know how delicious buckwheat soup is! And here chicken stomachs will also come to the rescue. To prepare the first course you need to take:

one hundred grams of cereal;
400 grams of stomachs;
medium head of onion;
seven potato tubers;
one small carrot;
a couple of bay leaves;
salt and pepper;
vegetable oil for frying;
some fresh herbs for garnish.

This soup of chicken ventricles with buckwheat is a wonderful combination of taste and health benefits. Buckwheat perfectly reveals its taste in soups. Often they are cooked in strong meat or chicken broths. The stomachs give the dish a special taste. In addition, this ingredient is extremely useful. You can also put your favorite spices in the soup.

How to cook chicken stomachs with buckwheat in soup?

First of all, they clean the stomachs: cut off excess fat, remove the skin. Pour the ingredient with cold water, wait for the liquid to boil. Immediately after that, the water is drained, new water is added, lightly salted. Boil until the stomachs are soft.

Onions and carrots are peeled, cut into arbitrary pieces. Both ingredients are fried in odorless vegetable oil until they become soft. The cereal is washed several times. Potatoes are peeled and cut into small cubes.

Add cereals and potatoes to the stomachs, stir. After put fried vegetables, spices and bay leaf.

Cook until all ingredients are ready. Before serving, chopped greens are poured into each plate, and the bay leaf is removed.

Dishes with cereals are tasty and healthy. So, using chicken stomachs, you can significantly expand your menu. The combination of buckwheat and this meat ingredient is interesting and nutritious. These products are often supplemented with vegetables, usually onions and carrots. Buckwheat is cooked on the stove, in the oven or in a slow cooker. You can also cook a gentle soup with cereals and stomachs.

You always want to feed your loved ones tasty and satisfying, and most importantly, sometimes you want some kind of variety. So I decided to cook delicious and healthy chicken stomachs for dinner, and even with buckwheat. I do not really like this offal, but my husband really likes them and he often asks for chicken offal. After all, they contain animal protein, potassium, zinc, phosphorus, are rich in iron, contain a lot of folic acid, vitamin E, and are also rich in polyunsaturated fatty acids. Today, however, as usual, I will cook chicken ventricles in my favorite Panasonic-18 multicooker with a bowl volume of 4.5 liters. and a power of 670 watts.

Required:

Chicken stomachs - 1 kg.
Onion - 2-3 pcs.
Carrots - 2-3 pcs.
Buckwheat - 2 multi glasses.
Water - 4 multi glasses.
Bay leaf - 1-2 pcs. (taste)
Vegetable oil - for frying.
Salt - to taste.
Ground black pepper - to taste.

How to cook a delicious second dish of chicken stomachs and buckwheat in a slow cooker:

To begin with, we need to thoroughly rinse the stomachs. I came across pretty clean giblets, I just washed them several times under running water.
We turn on the slow cooker to the BAKE mode for 40 minutes, add a little vegetable oil, put the prepared chicken stomachs and let them fry a little. Salt and pepper to taste. Add chopped onion and carrots.
Mix everything thoroughly. During the cooking process, quite a lot of broth formed in the multicooker bowl. I drained it from the bowl, and then used it in further cooking.
When the giblets are fried enough, we transfer the multicooker to the EXTINGUISHING mode for 1 hour. Add bay leaf (optional and your taste). This is solely to ensure that the chicken stomachs are very soft. In the process of extinguishing water, we do not add at all, pour the previously formed broth into the bowl. These tender ventricles we got after stewing.
Now it's time to lay the buckwheat. I washed it first and drained the water. We spread the buckwheat on top of the ventricles.
We fill it with water and turn on the BUCKWHEAT mode (Pilaf mode is possible) This is an automatic mode, therefore, as soon as all the broth has evaporated, the multicooker will turn off.
Here we have such a beautiful, steamed buckwheat.
Mix the porridge with the stomachs with a spatula. We serve buckwheat with chicken stomachs in portions, garnishing with fresh herbs if desired. It turned out to be a very tasty and hearty dinner, I advise everyone to cook such a crumbly buckwheat with chicken stomachs.

Bon appetit wishes everyone Svetlana and my delicious kulinarochka2013. en!

Once upon a time, the chef of the Krasnoyarsk gastropub Pig and Beads, Vladimir Lushchik, introduced me and my colleagues to an amazingly simple preparation (this cannot be said about the time - it takes a lot), but an incredibly tasty dish: barley porridge with chicken hearts. The idea has taken root in our home kitchen. Barley was prepared according to this recipe - as usual, with some deviations from the author's version - now we offer a similar way to cook buckwheat porridge.

When preparing this dish, it is very important to bring the chicken offal to the desired condition before they get into the pot of porridge to spend the night there. Hearts take a little less time to cook, stomachs take longer, but if you simmer them together and the hearts turn out softer, who gets worse? In taste, such porridge will not lose.

And in order to get a tasty, fragrant and crumbly porridge, you will certainly need a poured ceramic pot. If you don't have one, buy it! Don't spend a lot of money, but you won't regret it.

What do you need?

buckwheat - two cups with a capacity of 150 ml
beef broth - twice as much
onion - 2 large onions
chicken hearts - 250 g
chicken stomachs - 250 g
butter - 250 g
vegetable oil - 80 g
salt, pepper - to taste

What to do?

Prepare hearts and stomachs. If not laziness, hearts can be freed from excess fat, if you don’t want to do this, it will be good without this operation. Hearts cut in half, stomachs can be divided into several parts. Heat vegetable oil in a deep frying pan or saucepan, put the stomachs first, as soon as they are slightly fried - add hearts, cover with a lid or a special mesh so that it does not splash from the pan when the hearts start to shoot. As soon as the offal is fried until the color changes, add about a third of water, salt, pepper, reduce heat, cover and simmer until tender.
Peel the onion, chop finely, fry in a piece of butter.
Put the buckwheat in a ceramic pot, add the fried onions, hearts and stomachs, the remaining butter, pour beef broth, salt, pepper, tightly close the lid and put in a cold oven. First set the temperature to 150 degrees - cook at this temperature for an hour, then lower it to 100 degrees, after another two hours put it at 70 degrees and simmer for 8 hours. We usually leave it overnight. In the morning we take out the fragrant and crumbly buckwheat porridge from the oven. Just keep in mind: according to this recipe, it turns out crumbly - but with sauce!

Bon appetit!

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Cooking time: 1 hour

Preparation time: 5 min.

Servings: 4

Cuisines: European

Type of dish: main courses

The recipe is suitable for:
dinner.

Ingredients:

Buckwheat with chicken stomachs

Not everyone likes dishes with offal, since when preparing such a dish, a lot of time must be devoted to the preliminary preparation of these products, and this, of course, is a minus. But in every case there are two sides of the coin. And the advantage of dishes with offal is that they are quite cheap. And also such dishes have their own, special taste, which many people like.

Today we will prepare a hearty, tasty and affordable dish - stewed buckwheat with chicken ventricles. This dish is perfect for everyday family menu.