How to cook chicken stomachs with potatoes in a multivariate?

Most housewives rarely cook chickenoffal. In their opinion, this process is unjustifiably complex and time-consuming. At the same time, they overlook the fact that bird giblets are very useful and contain a minimum amount of calories. For example, chicken stomachs, the recipe of which you learn from today's article, often become the basis for creating gentle dishes served under different sauces.

General recommendations

Those who think that the bird's guts practicallycan not be spoiled, deeply mistaken. In reality, everything is much more complicated than it might seem at first glance. With improper stewing, chicken stomachs with potatoes, the recipe of which will be considered further, will taste more like stretching rubber. To make a delicate and delicious dish, you need to remember a few simple rules.

Before starting to prepare thisproduct, it is desirable to soak it in boiled cold water. After this, it must be thoroughly washed and cut into relatively small pieces. These simple manipulations will save time quenching or frying.

To create a full-fledged dish, chicken stomachs can be combined with vegetables or cereals. Also they are not bad combined with all kinds of sauces and seasonings.

Chicken stomachs with potatoes in the multivarquet: a list of products

It should be noted that the preparation of thisdishes take a long time. But the result will pleasantly surprise you. Before you start this troublesome process, you should make sure that your kitchen is:

• 400 grams of chicken stomach.
• Two bulb onions.
• A pound of potatoes.
• 500 milliliters of water.
• 200 grams of mushrooms.

To make you really gentlechicken stomachs, the recipe of which you will learn right now, the above list should be supplemented with salt, black pepper, bay leaf and vegetable oil. It is important that the latter be odorless. If desired, you can add a couple of cloves of garlic.

Sequencing

First, it is necessary to prepare the mainingredient. Before you cook chicken stomachs with potatoes, the giblets are washed in cool running water, cleaned of grease and yellow skin, once again sent under the tap and folded into a colander. After they drain excess liquid, they are cut into several parts.

Prepared in this way offal placed inbowl multivark and pour water. There, too, the laurel leaf is sent and the device is turned on to the "Varka" or "Quenching" mode. The cooking time depends on the power and model of your household appliances. On average, this process takes about an hour and a half.

To make you gentle and mouth-wateringChicken stomachs with potatoes in the multivark, should be cooked almost until ready. Otherwise, they will not have time to soften simultaneously with the other components.

Now it's time to start making vegetables. They are washed and peeled. Champignons cut into plates, onions - small cubes, potatoes - medium pieces. Practically ready stomachs are removed from the multivark, draining the broth in a separate bowl.

A small, clean,a quantity of quality vegetable oil, pour out the mushrooms and fry them until a light golden color appears. After that, the onions are sent to the mushrooms and continue to brown until tender. Then onion-mushroom frying is combined with stomachs, potatoes, broth and spices. All carefully mix, close the multivark and activate the "Quenching" mode. After an hour, the prepared dish can be served to the table.

Stomach chicken (with potatoes and vegetables): list of ingredients

It should be noted that from the followingthe number of products will be four servings. In order not to interrupt the process of running around the shops, you must stock up on the necessary components in advance. The following products should be at your disposal:

• Half a stomach.
• 800 grams of potatoes.
• One large onion.
• Three ripe tomatoes.
• Two tablespoons of sour cream.

Of the additional products you will need a small amount of quality vegetable oil, ground pepper, table salt and a pair of garlic cloves.

Process description

We have already discussed how to cookchicken stomachs with potatoes in the multivark, therefore in this recipe we propose to do without this appliance. The offal is thoroughly washed, cleaned and dried. While they are draining excess fluid, you can do vegetables. Potatoes and onions cut into small cubes. The last component is sent to a stewpan, oiled with vegetable oil, and fried until it is transparent. After that, the garlic and stomachs passed through the press are sent to him.

Five minutes later in the saucepan, filledonion and garlic roast and giblets, spread potatoes, crushed and peeled tomato and sour cream. All salt, pepper, mix, pour a little water, bring to a boil and cover with a lid. Stomach with vegetables is stewed over medium heat for forty minutes. At the end of this time, the dish is decorated with greens and served to the table.

Another option

This dish is interesting in that for its preparation use pre-cooked giblets. Your kitchen should have:

• 300 grams of boiled stomach.
• A pound of potatoes.
• One onion.
• 50 milliliters of sour cream.

In addition, the list should include dill greens, vegetable oil, a couple of cloves of garlic, pepper and table salt. Optionally, sour cream can be replaced with mayonnaise.

In a bowl multivarki pour a little sunfloweroil, warm it and add pre-prepared potatoes. It is fried until golden brown. As a rule, it takes about half an hour. At the end of this time, the crushed onions and boiled giblets are sent there. After a few minutes add to them sour cream, garlic and spices, mix well and cover with a lid. Then turn on the device in "Quenching" mode and leave for fifteen minutes. After a quarter of an hour, chicken stomachs with potatoes, cooked in a multivarquet, can be served to the table.