A few tips on how to cook chicken stomachs

Chicken stomach with proper preparationvery tasty, besides, not too expensive in price, that's why, probably, many housewives prefer to periodically include them in the diet. In this case, it is worth noting that this byproduct is rich in folic acid, protein and many other useful substances. If we talk about how to cook chicken stomachs, then the options can be quite a lot.

It should be noted that this product is being preparedslightly longer than the chicken itself, but the result is unlikely to disappoint. When buying chicken stomachs, it is worth paying attention to the period of their storage, the chilled product should not exceed two days. Usually in shops already sold peeled ventricles (in the people they are sometimes called "navel"). If not, before the preparation of them remove the film. Almost the most common recipe, which is remembered when they say how to cook chicken stomachs, this is their quenching in sour cream sauce.

To do this, you need a half-kilogram of washed andprepared "navel", cut into halves, onions, carrots, sour cream. Onion is peeled and cut into semi-rings, fried in a pan until it becomes clear, then it is put on a grated carrot, for a while the vegetables are passed together. Chicken ventricles are added to the frying pan, fried for about 5 minutes, after which water is poured in (which should completely cover the foods), is boiled, covered with a lid and stewed for about half an hour. When the necessary time has passed, the lid opens. If not all the water boils out, then the fire becomes maximum until everything boils away. Now sour cream is added here (to taste), it is diluted a little with water, brought to a boil, covered with a lid and left to stew for another half an hour. In the finished dish put the chopped dill, mixed and a few more minutes insisted under the lid, but removed from the fire. This is done to ensure that the product is as soft and gentle as possible. If you talk about how to cook turkey stomachs, which are also quite pleasant to the taste, you can also use the above recipe.

You can not ignore the salad of the ventricles,which has a very interesting taste. The byproduct is prepared, washed and cleaned of films, boiled in salted water for about an hour. At the same time, potatoes are boiled, cut into cubes. Onion is cut with rings, fried until golden, carrots rubbed on a grater. The boiled stomachs are cut into strips and combined with the rest of the ingredients. Salad to taste can be slightly salted, season with mayonnaise (you can use sour cream).

Before you cook chicken stomachs, it is worthremember that their heat treatment at minimum temperature will allow to keep the maximum amount of useful substances. Therefore, do not be too hasty, it is better to be patient, and the result will be not only tasty, but also useful.

Also talking about how to cook chicken stomachs,one can not help saying that they are cooked with homemade noodles. This dish in some regions is considered a traditional treat for the second day of the wedding. This is explained by the fact that this soup helps to restore strength and is very useful for the digestive organs. Ventricles boil in salted water, while the broth is better to drain after boiling, pour new water, which will continue to cook noodles. Eggs, water and flour are combined, a rather steep dough is made. It is rolled out in a thin layer, noodles are cut out. Shortly before the belly button is ready, roasted onions, noodles, salt, greens are placed in the soup. You can serve this dish with your own cooked toast.