Stomach chicken stewed. Cooking tasty and easy

I admit at once, I do not belong to amateursby-products, and chicken stomach in the supermarket acquired by pure chance. Apparently, they were conveniently lying on the counter or the price tag was notable. In general, I do not know myself how I became a happy owner of this product, but on the shelf in our refrigerator he appeared. Experimenting in the kitchen, I really love, it's true that there is almost no time left for it. Therefore, I decided to find the recipe simpler, so that the dish was prepared with my minimum participation. The necessary information was found quickly enough in the book "Russian cuisine". The dish was called "Stomach chicken, stewed in sour cream and onions". Actually the whole composition of the food fit in the header, it remains only to tell in detail how it is prepared.

The most difficult thing in cooking chicken stomachs andturkeys are their preparation. The product must be thoroughly rinsed and the film removed yellow-green. To stomach prepared faster, they can be cut into several parts.
After we have prepared by-products,shinkuem onions. I will say at once, you can put it in this dish, not regretting it, you definitely will not spoil the taste. In a saucepan or deep frying pan pour oil, put the onions and lightly fry. After that, spread the peeled and cut stomachs, add water and close the lid. Stew while the stomachs are soft. That the dish is not burned, the fire is set to a minimum immediately after the water boils. At the very end, add sour cream, pepper, salt. Stir chicken stew ready for use, it remains only to sprinkle the dish with herbs.

Approximate distribution of products: stomach 600 g, sour cream thick 100 g, vegetable oil 30 g, onion 3 heads.

It should be noted that the dinner was a success, but inThe refrigerator still had a half kilogram of chicken offal. Therefore, after a couple of days, I decided to repeat the experiment and cooked the stews of chicken stew, but already with the addition of mushrooms - champignons. To put them you need about 30 minutes before the end of cooking. Onions, by the way, also replaced their favorite lean. Unlike his close relative, he does not make me cry. On average, the stomachs are prepared from forty minutes to two hours, depending on the quality of the product.

For cooking you need: stomach 500 - 600 g, mushrooms 300 g, leeks 2 stems, oil, pepper, salt, dried parsley.

After examining the recipes, I came to the conclusion that it is possible to cook chicken stews with the same recipes as meat. For example, with carrots, onions and tomatoes, potatoes.

I will not misinform you, telling you,that stewed chicken stomachs - a dish is inexpensive and dietary. All just the opposite. By-products contain more fat than meat, and there are stomachs of turkey or chicken, often, more expensive than the bird itself. However, the dishes turned out so delicious that you can close your eyes to these shortcomings. In addition, this product has another valuable property, which is very useful for the owner. Its preparation does not require much effort and special culinary skills.

I must say that the stew is notall that can be cooked from the stomach. Among the huge list of recipes, I met not only the second dishes, but also salads. Two of them I cite as an example of the universality of this product.

In order to prepare this salad,need a pair of eggs boiled, chicken stomachs (boiled and peeled) - 500 g, mayonnaise 100 g, pickled cucumbers medium size 2 pcs, onions - 1 head, potatoes - 2 pcs.

All the ingredients are diced, chickenventricles slices thinner, put in salad bowl, pepper, salt, pour mayonnaise, sprinkle with chopped herbs. A delicate, spicy salad of stomachs is ready.

Fans of the acute can recommend a salad fromKorean carrots and chicken stomachs. Carrots, in order to speed up the culinary process, let's take the ready. For a more refined taste in the salad, add the grated celery and sour apple. The proportions in this dish are not so important, choose the number of ingredients to your taste. Refueling and spices are not required, as the finished Korean carrot already contains oil, pepper and salt.

Enjoy your meal!