With skill, dishes from chicken stomachs can be turned into real culinary masterpieces that are not inferior in taste to other more refined dishes. The main task is to make the offal soft, tender and harmoniously complement it with relevant products.
What to cook from chicken stomachs?
Recipes from chicken stomachs can be very diverse and involve the design of dishes of various purposes, each of which is worthy of attention in its own way.
- The first hot dishes from chicken stomachs are rich, tasty and are a great alternative classic soups in meat broth.
- Chicken gizzards can be stewed in various sauces based on tomato, sour cream or other ingredients with the addition of vegetables, mushrooms and fragrant seasonings, spices, herbs.
- Many salads and appetizers prepared with the participation of stomachs amaze with excellent taste and nutritional characteristics.
Chicken gizzard salad
A delicious dish of chicken stomachs, decorated in the form of a salad, can be served as an appetizer for a feast or cooked as a meal or dinner. The main thing is to wash the product well before cooking, washing off all impurities and boil it for a long time, adding spices and spices to the water if desired.
Ingredients:
- chicken stomachs- 500 g;
- carrots and onions - 1 pc.;
- canned beans - 1 can;
- garlic - 1 clove;
- salt, pepper, mayonnaise.
Cooking
- Prepared stomachs are boiled in water for 1.5-2 hours, cut.
- Onion and carrots are sautéed in butter, garlic is added at the end, mixed, and allowed to cool.
- Mix the ingredients with beans, salt, pepper, season with mayonnaise.
Chicken stomach soup - recipe
It turns out rich and perfectly satisfies hunger without harm to the figure. You can cook hot in any vegetable composition, replacing one component with another or adding new ones. Hard or processed cheese, added directly to the plate when serving or at the end of cooking, will emphasize the taste of the dish especially harmoniously.
Ingredients:
- chicken stomachs - 500 g;
- carrots and onions - 1 pc.;
- potatoes - 3 pcs.;
- Bell pepper and tomato - 1 pc.;
- celery stalk - 1 pc.;
- vegetable oil- 2 tbsp. spoons;
- salt, spices, herbs, cheese.
Cooking
- The stomachs are rinsed, cut, filled with water, allowed to boil, drained and set to boil in clean water.
- After 1.5 hours, potato cubes, sautéed onions with carrots are laid.
- After 10 minutes, add chopped celery, bell pepper and tomato, season hot to taste, when using processed cheese put him too.
- Boil the dish for a couple of minutes, flavored with herbs.
Chicken stomach cutlets - recipe
At proper cooking cutlets from chicken stomachs are no less tasty than a dish from classic minced meat. After frying, the products are additionally stewed with the addition of water or broth under the lid for an hour, which gives them the very desired delicate taste and soft juicy texture.
Ingredients:
- chicken stomachs - 1 kg;
- large onion - 1 pc.;
- egg - 1 pc.;
- garlic - 1 clove;
- flour - 100 g;
- vegetable oil - 100 ml;
- salt pepper.
Cooking
- The stomachs are washed, relieved of films and tendons.
- The product is twisted together with onions and garlic in a meat grinder and mixed with an egg, seasoned with pepper and salt to taste.
- Prepare blanks, roll them in flour and fry in oil on high heat on both sides.
- Fold the products in a cauldron or saucepan, pour hot water or broth and simmer under the lid for about an hour.
Heh from chicken stomachs in Korean
Dishes from chicken stomachs can be the most unexpected. So, for example, the implementation of the following recipe will make it possible to enjoy a meat appetizer with a Korean accent. Its piquant moderate sharpness, amazing aroma deserves the highest praise and serving not only for a meal on weekdays, but also for a festive table.
Ingredients:
- chicken stomachs - 1 kg;
- onions and carrots - 2 pcs.;
- egg - 1 pc.;
- garlic - 4-5 cloves;
- soy sauce - 4 tbsp. spoons;
- vinegar 9% - 2 tbsp. spoons;
- salt pepper.
Cooking
- Preparing an appetizer from chicken stomachs is elementary. The prepared product is boiled for 1.5 hours, cut into strips.
- Onions and carrots are sautéed in oil and mixed with sliced.
- Add garlic, dressing ingredients, mix.
- After 10 hours, heh from chicken stomachs will infuse and be ready.
Chicken gizzard goulash with gravy
Like all dishes made from chicken stomachs, goulash requires a long heat treatment. In total, the process of extinguishing the product will take at least one and a half hours. The composition of the gravy can be supplemented if desired with sour cream, other vegetables and spices. As a side dish, you can serve rice, potatoes, porridge or pasta.
Ingredients:
- chicken stomachs - 1 kg;
- onions and carrots - 1 pc.;
- water - 350 ml;
- flour - 1 tbsp. a spoon;
- tomato sauce - 1 cup;
- laurel - 2 pcs.;
- vegetable oil - 2 tbsp. spoons;
- salt, pepper, spices.
Cooking
- They begin to cook goulash from chicken stomachs after pre-training original product.
- Fry onions, carrots, add stomachs, brown.
- Pour in water, add sauce with flour, season the mass to taste, cover with a lid and simmer over low heat.
- After 1.5-2 hours, the gravy from chicken stomachs will be ready.
Pilaf from chicken stomachs in a slow cooker
From the following recipe you will learn from chicken stomachs. A slow cooker will simplify the process and make sure that the meat component is soft and the rice crumbly and fragrant. If desired, you can increase the amount of onions and carrots and add other relevant spices, aromatic herbs and spices.
Ingredients:
- chicken stomachs - 800 g;
- onions and carrots - 1 pc.;
- water - 3 glasses;
- rice - 1 cup;
- turmeric and zira - 2 pinches each;
- vegetable oil - 120 ml;
- salt pepper.
Cooking
- The stomachs are cut, placed in a bowl, a glass of water is poured in and the “Extinguishing” is turned on for 1.5 hours.
- Next, the moisture is evaporated on “Baking”, oil, chopped onions and carrots are added and fried for 20 minutes.
- Pour in rice, spices, pour in 2 cups of boiling water, switch the device to the “Pilaf” mode.
Shish kebab from chicken stomachs on the grill
As a rule, dishes made from chicken stomachs are boiled or stewed for a long and tedious time to get rid of the rubbery, hard taste of the original product. However, in the case of barbecue, prepared from it, everything is completely different. Pre-pickling will help soften the taste, after which a long heat treatment not required.
Ingredients:
- chicken stomachs - 1 kg;
- onions - 2-3 pcs.;
- Bulgarian sweet pepper - 2-3 pcs.;
- lemon - 1 pc.;
- salt pepper.
Cooking
- The washed stomachs are dried, salted, peppered, put in a container.
- Add chopped onion, pepper, lemon juice, mix, leave for 2-6 hours.
- Stomachs are strung on a skewer, alternating with onions and peppers.
- Roast chicken stomach skewers over smoldering coals for 15 minutes.
Stuffing for chicken pies
Minced chicken stomachs can be used not only for making cutlets. Based on it, you can make a delicious and mouth-watering filling for baking, which can be used in pure form or supplement with boiled rice, grated cheese, stewed cabbage, fried mushrooms or mashed potatoes.
Ingredients:
- chicken stomachs - 1 kg;
- onions and carrots - 2 pcs.;
- garlic - 2 cloves;
- vegetable oil - 3 tbsp. spoons;
- salt, pepper, herbs.
Cooking
- The stomachs are boiled for 1.5 hours, twisted in a meat grinder.
- Sauté the onions and carrots in butter until soft, add the twisted mass and fry everything together for 5 minutes.
- Season the filling with salt, pepper, garlic, mix, heat for a minute, cool.
Chops from chicken stomachs
If you still have not decided what to cook from chicken stomachs for the second, use the following recipe and fry from them. Their preparation will take more time than usual, but the result will please you with a mild and harmonious taste. You can serve boiled potatoes or vegetables as a side dish.
Cutlets from chicken stomachs should be fried over high heat until golden brown on both sides for 2 minutes, and then 10-15 minutes under a lid over moderate heat.
How to cook chicken cutlets
Products
Chicken stomachs - 700 grams
Egg - 1 piece
Onion - 1 piece
White bread - 2 slices
Milk or water - 1 cup
Breadcrumbs - half a cup
Salt, spices - to taste
How to fry chicken cutlets
1. Put 2 crumbs white bread into a bowl of milk or water and mash them a little with a fork. Set aside to swell for 10 minutes.
2. Scroll through a meat grinder 700 grams of chicken stomachs.
3. Finely chop the onion and mix it with minced meat and bread.
4. Beat the egg and also add to the minced meat. Salt to taste, season with pepper and spices and mix again.
5. Moisten your hands with water and fashion small meatballs from minced meat, then roll each in flour or breadcrumbs to get a beautiful crust.
6. Quickly fry the cutlets on both sides in a hot frying pan in vegetable oil. As soon as a golden crust appears, immediately pour water into the pan so that it reaches half the height of the cutlets. Cover with a lid and simmer for another 10-15 minutes. Cutlets are ready!
Cutlets with stomachs and potatoes
Products
Chicken stomachs - 500 grams
Onion - 1 piece
Garlic - 1-2 cloves
Potatoes - 1-2 pieces
Egg - 1-2 pieces
Breadcrumbs
Salt, pepper - to taste
How to fry cutlets with stomachs and potatoes
1. Peel 500 grams of chicken stomachs and chop in a meat grinder along with 1-2 cloves of garlic and an onion cut into slices.
2. Grate 1-2 boiled potatoes on a coarse grater and mix with minced meat. Add beaten eggs, salt, pepper and mix again.
3. Fashion cutlets from minced meat, roll in breadcrumbs and fry in a heated frying pan until cooked.
Chicken stomachs contain a complete animal protein, they contain a lot of potassium, phosphorus, zinc, iron, selenium, and also folic acid, vitamins E, PP and B vitamins. Unfortunately, they contain a lot of cholesterol (240 mg / 100 g of weight).
Cutlets are a simple recipe, but the preparation is, of course, longer than the preparation of cutlets from meat fillet. Another thing is that low fat content and a high amount of protein justify them.
Products
- Chicken gizzards, peeled - 470 g
- Small onion - 50 g
- Egg - 1 piece
- Soy flour - 40 g
- Dry spices (for meat) - half a teaspoon
Cooking cutlets
- In chicken stomachs, it is necessary to cut out the middle - cartilage tissue white color. The cat will thank you. After cutting out the cartilage, from 470 g of stomachs, exactly 400 g remained.
- Scroll the stomachs in a meat grinder, using the smallest grate, twice. The smaller the stuffing, the better.
- Finely chop the onion.
- Mix minced meat, onion, egg, salt, spices in a bowl.
- Form cutlets and roll them in flour or, for example, in bran.
- Fry in a preheated pan with a drop of oil, over low heat, the longer the process drags on, the better. Therefore, it is advisable to use a pan with a thick bottom.
- Serve with roasted or steamed vegetables.
Cutlets are obtained with a specific taste. If you like offal, check out cutlets.
The secret to cooking cutlets from chicken stomachs is in very fine minced meat! In general, stomachs take a long time to prepare. If you cook them, then at least 2 hours, so that they become softer.
Cutlets usually cook faster. But if you don't cut connective tissue, or grind poorly in a meat grinder, then the cutlets will crunch. This did not happen to me, because I scrolled the minced meat twice into a very fine grid.
Without flour, on eggs alone, cutlets from chicken stomachs will not work - not the same consistency, unlike minced meat. Therefore, I use flour, but the lowest carbohydrate is soy. It does not in any way affect taste qualities cutlets. If you can, use the normal wheat flour. Just do not try to replace the flour with bran (who is on the Dukan diet) - the cutlets will fall apart.
Nutritional value of products per 100 g of weight:
| Products | Squirrels | Fats | Carbohydrates | kcal |
| Chicken gizzards | 17,7 | 2,1 | 0 | 92 |
| Onion | 1,4 | 0,2 | 8,2 | 41 |
Chicken stomachs, despite being an offal, are ideal for creating culinary masterpieces. They make delicious meatballs if you know the technology and follow the advice of professional chefs.
Calorie and nutritional value
100 grams of chicken stomachs contain only 94 calories. For this reason, they can be used without fear and risk by those who have to limit their own diet due to excess weight.
A serving of by-product contains 2 grams of total fat, 1 gram of saturated and the same amount of monounsaturated fat. Chicken stomachs do not contain trans fats, but 100 grams contain 240 mg of cholesterol, so the product is not recommended for people with heart disease.
Chicken stomachs have low content sodium (69 mg per 100 grams), but can make up for 14 percent of the daily rate of iron, which is responsible for hemoglobin and oxygen supply to the cells of the organs.
How to prepare
When buying chicken stomachs, it is not often possible to find peeled ones, so the cook needs to learn more about the technology for pre-preparing the offal.
This product goes on sale already cut, washed, but in this form it cannot yet be eaten. First you need to boil the stomachs that you plan to use to create cutlets. It is worth considering them more carefully before cooking; if there is a fatty film on the surface, then it is better to cut it off.
Water is poured into a small saucepan, slightly salted, and when it boils, chicken stomachs are placed. Boil for five minutes, counting the time when the water boils again.
They put the product on a plate with a slotted spoon and wait until it cools down, since it is necessary to remove a hard yellow film from the surface. It is completely unfit for food, although in folk medicine it is used in dried and crushed form.
When the product is boiled, this film is easily removed from the surface. After that, the stomachs are cut: some cooks prefer to simply divide them into two parts, others prefer to finely chop them.
In the case of cooking cutlets, they will need to be additionally passed through a meat grinder with other ingredients.
Recipes
fried
You can quickly and tasty make cutlets from chicken stomachs using a frying pan or oven. It is worth saying that the taste of this product is very different from the chicken itself and is more reminiscent of beef, even in density. Such a dish is prepared much longer than ordinary cutlets, they must be stewed for some time after they are fried.
For cooking you will need:
- 500 grams of offal;
- 150 grams of onions;
- egg in the amount of one piece;
- 40 ml of vegetable oil;
- garlic - 2 cloves;
- flour.
Already boiled stomachs are passed through a meat grinder with garlic, onions and a few tablespoons of flour. Salt and pepper to taste, beat in the egg and mix well.
Cutlets should be formed with wet hands so that they do not stick. Make them small, on each side you will need to additionally roll in flour.
Heat vegetable oil in a frying pan, spread chicken cutlets and fry well on each side, then add water and cover with a lid. Stew the dish on low heat for half an hour, it is advisable not to open the lid at this time.
You can cook cutlets in the oven, only after frying on a baking sheet they are laid out in a cauldron and again put in the oven with water. The temperature inside should be 150 C.
Steamed
Steamed cutlets are no less tasty than fried cutlets, but they are less high-calorie and more healthy. You can use not only a double boiler, but also a multicooker with a similar function or even a pressure cooker.
The recipe will require the following products:
- 1 carrot;
- onions - 1 head;
- a bunch of greens: parsley or dill;
- kilogram of chicken stomachs;
- 1 egg;
- 5 potatoes.
Once upon a time, back in the 90s, during the times of perestroika and the collapse of our vast country, life was difficult and we had to get out in the matter of cooking. Even then, for the first time, I decided to cook cutlets from chicken stomachs, because the price of the stomachs was acceptable for purchase. My little children at that time ate such cutlets and did not even mean that these were cutlets from offal, which I specially bought for my pet dog. Now you remember that time with horror. The children have grown up and live separately. So I decided to remember past years and cook cutlets from chicken stomachs.
So, the recipe.
1. I wash my stomachs well. If I come across uncleaned ones, then I clean them.
2. I peel onions and carrots. I use small carrots (I have it lying around).
3. I pass chicken stomachs, onions and carrots through a meat grinder.
4. I add ground red hot pepper, ground black pepper, Khmeli-suneli seasoning (I like this seasoning for its naturalness and aroma) and salt to the minced meat.
5. Mix everything and add semolina and an egg.
6. Mix well. From the minced meat I form cutlets and bread them in wheat flour.
7. Pour refined vegetable oil into the pan and fry the cutlets. First, on one side until golden brown, then on the other, also until golden brown.
8. I spread the finished cutlets on a dish.
Got 7 pieces. Spent no more than 50 rubles. Therefore, the cutlet costs 7 rubles.
These cutlets can be served with any side dish, with or without sauce. I decided to serve it with Korean-style carrot and beetroot salad Korean-style carrot and beetroot salad.
