Chicken navels in sour cream. Chicken navels recipe stewed in sour cream. Stewed chicken stomachs with sour cream

Cooking:

Delicious and classic recipe chicken stomachs- chicken ventricles in sour cream. It takes a long time to prepare, so be patient)

In the photo of the ingredients, I forgot to add sour cream. Sour cream is the most common, store-bought, small 200 gram jar.

1. If you bought chicken stomachs in a store, then most likely they have already been cleaned. If the chicken ventricles have a green-brown film, then we clean it and wash each ventricle well, while removing excess fat and all kinds of debris. In the photo above, chicken stomachs have already been cleaned and washed.

2. Cut the onion into half rings, rub the carrots on a coarse grater.

3. Pass the onions and carrots in vegetable oil in a deep frying pan for about 2-3 minutes.

4. When the onions and carrots are browned, add the chicken ventricles and fry, stirring, for about 5-7 minutes.

5. Fill the chicken stomachs with water so that they are completely hidden.

6. Close the pan with a lid and simmer over low heat for 20 minutes.

7. We add fire, open the lid and let the water boil. This will take approximately another 10-15 minutes.

8. After the water has boiled away, add sour cream to the pan.

9. Add quite a bit of water and mix.

10. Close the pan with a lid and simmer for another 30 minutes.

11. Before removing the pan from the heat, add finely chopped parsley.

12. Mix everything, remove from heat, close the lid and let it brew for another 10-15 minutes (chicken ventricles will then become very soft).

Most offal, according to some culinary experts, do not deserve due attention from the side of cooking. various dishes, but in vain. Chefs around the world have long proven that chicken stomachs, livers or hearts go well with all kinds of side dishes and have a pleasant aroma and taste.

There are a lot of recipes for cooking ventricles, I would like to note the most popular of them, which are prepared by housewives throughout the country.

This dish is especially popular due to its simple ingredients and ease of preparation.

Ingredients

• prepared offal - 500 grams;
• medium fat sour cream - 200 grams;
• medium carrot - 1 pc;
• medium-sized onion - 2 pcs;
• vegetable oil - 5 tablespoons;
• salt - to taste;
• ground black pepper - to taste;
• parsley - 1 bunch.

Cooking

1. Usually, already processed chicken stomachs are sold in stores, but if you bought them on the market, then remove the greenish film and fat from them, rinse with water;
2. Cut the onion into thin rings, and cut the peeled and washed carrots into neat strips or grate;
3. Put a deep frying pan on the fire, add vegetable oil to it and fry the carrots and onions in it until golden brown;
4. Add stomachs to vegetables and fry everything on fire for 7 minutes;
5. Fill the stomachs with water so that they are completely covered with it;
6. Cover the entire contents of the pan with a lid and simmer for about 20 minutes;
7. Open the lid and let the water boil, it will take another 15 minutes;
8. Salt and pepper the stomachs;
9. Add sour cream and a little preheated water, mix the ingredients thoroughly, cover and simmer on the fire for about half an hour;
10. Finely chop the parsley and add to the pan just before the end of cooking;
11. Mix everything thoroughly, remove the pan from the stove, leave the dish to infuse under a closed lid for another 15 minutes.

Chicken stomachs stewed in sour cream with potatoes and mushrooms

From any offal, you can cook an excellent roast using potatoes and mushrooms. This dish is especially successful using chicken stomachs and fresh mushrooms mushrooms.

Ingredients

• offal - 700 grams;
• potatoes - 700 grams;
• champignons - 500 grams;
• medium-sized onion - 1 pc;
• medium-sized carrots - 1 pc;
• medium-fat sour cream - 5 tablespoons;
• water or chicken broth;
• Bay leaf;
• a mixture of spices, salt - to taste;
• olive or vegetable oil.

Cooking

1. Remove all unnecessary from the stomachs and rinse them;
2. Cut offal into small strips;
3. Peel the potatoes and cut into neat cubes;
4. Fry the stomachs for 5 minutes in vegetable oil;
5. Add potatoes to the pan and fry all the products for another 10 minutes;
6. Transfer the contents of the pan to a separate bowl;
7. Cut the mushrooms into thin slices;
8. Cut the onion into small cubes;
9. Fry the mushrooms with onions in vegetable oil;
10. Add offal with potatoes to the mushrooms and leave to simmer with a lid, setting a medium heat;
11. Cut the carrots into rings and add to the pan;
12. Mix sour cream with water, and preferably with broth and pour into a pan. Salt and add spices;
13. Simmer the dish for 40 minutes.

Chicken ventricles in sour cream with vegetables

Dishes from chicken stomachs are loved by many families, they turn out to be very tasty, satisfying and not at all expensive. An excellent option for preparing such an offal is a recipe using sour cream and vegetables.

Ingredients

• offal - 500 grams;
• medium fat sour cream - 3 tablespoons;
• carrots - 1 pc;
• bell pepper - 1 pc;
• onion - 1 pc;
• garlic - to taste;
• vegetable oil - 3 tablespoons;
• chopped greens;
• salt - 1 teaspoon;
• ground black pepper - to taste.

Cooking

1. Rinse the chicken stomachs, cut into medium-sized pieces;
2. Put the water to boil;
3. At this time, fry the ventricles over high heat for 4 minutes;
4. Fill your stomachs with a glass hot water and cover, leave for 40 minutes. Cut carrots and onions into strips;
5. Cut the bell pepper into strips;
6. Peel and finely chop the garlic with a knife;
7. When the stomachs are stewed, add carrots, onions and peppers to the pan;
8. Stir the contents of the pan, cover and leave on the fire for some more time;
9. Add 2 tablespoons of sour cream to the stomachs;
10. Add chopped herbs and garlic, cover with a lid. The dish is ready.

Chicken offal in a slow cooker with sour cream

Ingredients

• chicken stomachs - 500 grams;
• sour cream - 150 grams;
• onion - 1 pc;
• flour - 1 multi-glass;
• paprika - 1 pinch;
• water - 1 multi-glass;
• salt, pepper - to taste;
• greens - 1 bunch.

Cooking

1. Rinse and dry chicken stomachs;
2. Cut onion into small cubes;
3. Set the “Frying” mode on the multicooker and sauté the onion until golden brown;
4. Add gizzards and continue frying;
5. Mix sour cream with water;
6. Add flour to the stomachs, pour sour cream, salt, add spices;
7. Set the “Stew” mode on the multicooker and cook the dish for 40 minutes with the lid closed;
8. At the end of cooking, decorate everything with herbs.

Recipe for baked chicken stomachs in pots

Especially soft and tender chicken stomachs are obtained if you bake them in pots. This method of cooking offal is loved in many families.

Liver and offal

How to cook chicken stomachs stewed in sour cream: a recipe with step by step photos and video recommendations at your service! The perfect addition to a variety of side dishes!

5-6 servings

1 hour 40 minutes

106.7 kcal

5/5 (2)

Frankly, few of you have ever cooked chicken ventricles or, as they are popularly called, navels. Someone is alarmed by their belonging to offal, someone is a specific taste, and someone thinks that their preparation is a skill inaccessible to mere mortals. In fact, it is very simple to cook delicious stewed chicken stomachs with sour cream according to the recipe with a photo, which we will see today.

Stewed chicken stomachs with sour cream

Kitchen tools: cutting board, knife, slow cooker, slotted spoon, plate, mug or other container for broth, wooden spatula.

Ingredients

• Remember, the ventricles cannot tolerate long-term storage even under the most favorable conditions. Their limit is two days, so the expiration date should be the starting point for your choice.
• If you are not inclined to trust what is written on the package, trust your eyes and your sense of smell. Fresh stomachs should be elastic, and the film on them should be light and bright. They must smell fresh meat and nothing else: if you are offered offal with the aroma of garlic or spices, then the matter is clearly unclean.
• Of course, it is worth avoiding sticky or overdried navels, because the normal state of chicken offal is moderate humidity.

1. Rinse 500 g of chicken ventricles thoroughly under running water.
   
   
2. Cut the navels into small pieces with a sharp knife.
   
   
3. Put the chopped offal in the multicooker bowl, cover with water, add a little salt and 2 whole cloves of garlic, and then set the "Soup" mode for 60 minutes.
   
   
4. Remove the boiled ventricles from the water onto a separate plate with a slotted spoon, and pour the resulting broth into a pre-prepared container - it will still be useful to us.
   
   
5. Pour 1-2 tablespoons into the bottom of the multicooker vegetable oil, lay out the garlic cloves cut into slices and set the “Stew” mode. As soon as the garlic begins to darken, use a wooden spatula to remove it from the oil - it has already released all its fragrant juice and is no longer useful to us.
   
   
6. Pour the ventricles into the slow cooker and simmer them for about 10 minutes, stirring occasionally.
   
   
7. Finely chop 2 medium onions. After 10 minutes, add the chopped onion to the ventricles, mix and simmer for another 10 minutes. If it seems to you that the dish is burning, just add a little water.
   
   
8. Pour 200 g of sour cream into the bowl and simmer for 15-20 minutes until cooked.
   
   
9. Before serving, be sure to taste for salt and pepper to taste.
   
   

Video cooking recipe

Girls, when a man comes to the kitchen to conjure, believe me - he knows what he is doing. The author of this video will calmly, plainly and with arrangement show how to cook this simple, but satisfying and tasty dish.

Stewed chicken stomachs and hearts in sour cream

Cooking time: 1 hour 40 minutes.
Servings: 5-6.
Kitchen tools: saucepan, cutting board, knife, deep frying pan, spatula.

Ingredients

How to choose the right ingredients

• When buying hearts, first of all pay attention to the color: pink or burgundy is an indicator of a fresh product.
• You should not buy frozen offal: most likely, they have been subjected to this procedure more than once, which, of course, does not add any benefit to them.
• For stewing, choose sour cream with a high percentage of fat, otherwise it may curdle during cooking.

Step by step cooking recipe

1. Boil 500 g of hearts and ventricles for 40 minutes over medium heat, adding a whole peeled onion, 2 bay leaves and 1 teaspoon of salt to the offal in the pan.
   
   
2. Grate 1 carrot on a medium grater.
   
   
3. Finely chop 2 onions and 1 clove of garlic.
   
   
4. Cut the cooled offal: hearts - in half, and stomachs - about 4 parts.
   
   
5. Pour 2 tablespoons of vegetable oil into a preheated pan, put the chopped garlic, fry for literally 20-30 seconds, and then add the onion to it. Fry over medium heat until golden brown.
   
   
6. Add carrots to the onion, mix well and cook for another 4-5 minutes.
   
   
7. Put the boiled and chopped offal in the pan, mix and leave for 5 minutes.
   
   
8. Pepper the dish and add spices to your taste, and then pour in 4 tablespoons of water.
   
   
9. Stew hearts with stomachs in the resulting gravy for several minutes, and add 4 tablespoons of sour cream. Simmer the dish under the lid for 15-20 minutes until cooked through.
   
   

Video cooking recipe

There is nothing better than delicious dinner after a productive day at work. Watch this video and your culinary piggy bank will be replenished with another quick and easy recipe.

How to serve

The ventricles in sour cream are perfect for your favorite side dish, be it rice, buckwheat porridge, boiled potatoes or mashed potatoes. Even with fried potatoes they form a wonderful duet, and together with a vegetable salad they will completely captivate fans proper nutrition. The tastiest thing will turn out if you pour the side dish with sour cream sauce with stomachs, and sprinkle with finely chopped fresh parsley on top.

cooking secrets

• The main difficulty in cooking chicken navels is their stiffness. There is only one recipe here: be patient and prepare for the fact that the primary heat treatment will take you from 1 to 2 hours. Do not be afraid to digest the stomachs - it is unlikely that you will succeed.
• During boiling, add fragrant roots, herbs or spices to the ventricles: this way you will add additional flavor to the dish. In addition, a thrifty hostess can always cook soup from the resulting broth.
• You can pre-marinate the navels in sour cream, kefir or mayonnaise.

cooking options

The ventricles are still a "dark horse" for our hostesses. Few people buy them and few know how to cook. And in vain, because with their help you can perfectly diversify your diet!

• For all its capriciousness, this type of offal accepts any kind heat treatment: they can be stewed , boiled and simply .
• If you prefer cold dishes, then chicken gizzard salad is sure to please you.
• Do you think that navels are not a dish for holiday table? But no! “Korean-style chicken stomachs” is the appetizer that will not leave indifferent even an inveterate gourmet.

Discover new culinary horizons, experiment with flavor combinations and don't forget to share your results in the comments!

I buy the stomachs in the supermarket, where they are sold peeled, chopped and completely ready for further heat treatment.

If you bought them unpeeled, you need to clean them from yellow films - for this we turn the stomach inside out, scald with boiling water and separate the yellow film from the meat. Then you need to rinse the meat well to avoid bitterness. You can add some lemon juice to the water.

When the cleaning stage is completed, we begin to prepare the dish. We wash the chicken stomachs, drain the water.
Add sour cream, salt, pepper to the stomachs. It is better to take sour cream fatty - then the taste of the gravy will be more saturated.
Let marinate for 20 minutes.
We cut the onion, mix with pickled stomachs.

Pour into an ovenproof dish. The form must be covered with a lid, if there is no cover - tightly cover with foil, you can even fasten the foil with threads - around the form. If the dish is placed without a lid, the gravy may evaporate.

Bake chicken stomachs in sour cream at 180 ° for 50 minutes. Nearby you can put an accordion for baking or cook noodles "Spider Web".

I offer a video recipe for cooking chicken thighs with pumpkin, original, isn't it?

Bon Appetit!

Do not turn away with caution from chicken offal: stomachs, hearts or liver. It is healthy and inexpensive, and often diet food. Offal is low in fat and calories, so they are often included in the diet of losing weight people. Of course, eating offal every day is not worth it, but a couple of times a week it is quite possible to please the household with a nutritious and satisfying dish of chicken ventricles.

How to cook stewed chicken stomachs in sour cream according to the recipe with a photo

Kitchen tools: medium bowls - 2 pcs.; knife; plank; scapula; large frying pan with a lid.

Ingredients

Step by step cooking

1. Heat 3 tablespoons of vegetable oil in a frying pan. Cut 2 onions into large cubes and put in a pan. Saute the onion until soft, 10-12 minutes.
2. Sort out 500 g of ventricles. Clean the ventricles from dried fragments and hard films. Rinse everything well and cut into identical pieces: not too big so that they are stewed, and not too small so that the ventricles do not turn into porridge.
   
   
3. Pour everything into a frying pan and fry over the highest heat for several minutes. So the offal will remain juicy inside.
   
   
4. Cover the pan with a lid and simmer over low heat for 30 minutes. Periodically open the lid, stir the contents and add water if necessary.
   
   
5. Add 200 g of sour cream, mix everything. Salt and pepper to taste, put a couple of parsley. You can add your favorite spices if you like.
   
   
6. Simmer everything over medium heat for another 5 minutes. If too much liquid remains, remove the lid and wait until some of the liquid gravy has boiled down.
   
   
7. Coarsely chop a bunch of cilantro and add to the dish, remove the parsley. Mix everything and turn off the fire.
   
   

According to this recipe, you can cook not only chicken stomachs, but also stewed in sour cream chicken hearts. In hearts, cut off films, blood clots, excess fat, large fragments of blood vessels. In this case, you need to cut the ventricles into pieces so that they are the same size as the hearts.

How to choose chicken offal

• It is believed that chicken offal (hearts and ventricles, which are also called navels) always have a specific smell that can be removed by prolonged soaking or pickling. This is not entirely true. It all depends on what they fed and how the birds were raised, how the producers processed offal. So buy giblets without expressed pungent odor absolutely real.
• Storage conditions are an important detail. In by-products that are sold by weight, there is a high probability of infection with salmonellosis. So it is better to choose chilled giblets packed at the factory. The label should include the date the product was packaged and the expiration date. The plastic film must not leak.
• Inaccurate butchering of poultry automatically indicates that other sanitary standards were not observed too well in production.
• Repeatedly frozen and thawed giblets are distinguished by brown spots on the surface and a flattened shape. They are very soft to the touch.
• Stomachs are a muscle, so they cannot be soft. The right ventricle is elastic, springy and dense. They should not be sticky, too wet or too dry. A sour or musty smell is an indicator of a spoiled product. However, like vinegar and garlic, with which sellers are trying to disguise expired offal.
• Hearts should be the same size, about 4 cm long. Small fat deposits and aortic remnants no more than 5 mm are allowed.

Important! By-products are rich in protein and trace elements. But offal has one, but a significant minus - the highest percentage of cholesterol (3-4 times higher than in meat). At one time it is better not to eat more than 150 g of the finished product.

Video

It's amazing how such a small amount of food can be cooked hearty meal. Stewed chicken gizzards served with porridge or mashed potatoes, and you can diversify their taste with the help of your favorite spices.

https://youtu.be/06Nm13H_kIM

Subtleties of cooking

• If the smell of offal is still unpleasant, try soaking them in milk: pour and leave for 2 hours. Milk removes not only odors, but also draws out excess blood and toxins. Spices will also help to correct the situation: thyme, rosemary, suneli hops, Provencal herbs. It is better to add them to the marinade.
• Cooks recommend frying giblets in ghee. Then the taste of the dish becomes tender and creamy.
• V classic recipe slices of onion must be cut so that they are the same size as the offal.
• Sour cream in the recipe can be replaced with liquid cream. If at the end of cooking add grated processed cheese, then you get offal in cheese sauce.
• In the male version of the dish, it is allowed to replace sour cream with mayonnaise. Then it is better to stew the dish in broth or water, and add mayonnaise 10 minutes before readiness. A spoonful of sherry will add extra piquancy to the gravy.
• If you simmer the dish with the lid open, the gravy will completely boil down. But giblets can be served with pita bread, pita or fresh bread. As an addition to the dish, you can use Forest mushrooms, sesame seed, grated cheese. And fresh greens, lots of greens.
• Stewed offal without gravy can be used as a pie filling.

How to serve the dish

• Offal stewed in sour cream should be served hot to the table. Add salt, spices and herbs directly to the plate to taste.
• The dish itself is not only satisfying, but also fatty. Best served with stewed vegetables. vegetable salads or cereals: barley, buckwheat, millet. For a change, porridge can be replaced with bulgur, lentils or couscous. Experimenting with asparagus is also a good option.
• Greens go well with offal: parsley, cilantro, green onion, finely chopped fresh garlic arrows. It is better to add greens directly to the plate.

• In fact, there are many options for cooking offal. A simple recipe for cooking "chicken stomachs in a pan" is a great option for housewives whose motto is "cheaper, easier, faster." And you can add to it as you wish.
• -Chicken stomach salad - can be considered universal. Depending on the ingredients, it can be served to the festive and everyday table.
• love spicy snacks? Then you urgently need to cook - amazingly delicious juicy dish in a spicy marinade.
• Kitchen helpers: multicookers and pressure cookers are at the peak of popularity today. Chicken stomachs cooked in a slow cooker will not only save time, but also retain all useful trace elements.

We hope that our advice will help to master the preparation of giblets, even for those housewives who have not dared to cook them before. Be sure to share in the comments how your family liked the dish.