Anti-crisis culinary advice: what you can cook from chicken stomachs

Sometimes there comes a time when many people can not afford to buy good meat without pits or a bird fillet. Next to the hams, quarters or thighs of chickens, chicken guts look attractive for the price. But what to do with them, not every mistress knows. Meanwhile, poultry by-products are not only cheap, but also useful, dietetic and very tasty. Here we will consider what can be cooked from chicken stomachs.

There are a lot of recipes, where these giblets are the main or additional ingredient. They can be minced with minced meat, eggs and milk soaked in milk. Of them, little bits are made, and chicken carcasses are stuffed into them. This product is excellent for cooking stew, soup, casseroles, julienne. What can I cook from chicken stomach other than the above? For example, stuffing for pancakes or pies. And they can act as a main dish.

Stew with tomato sauce

The original "Beef Stroganoff" is the easiest thing to cook from chicken stomachs. Offal (600 g) should be carefully cleaned of yellowish films, cut off excess fat, rinse. In the boiling salted water lower the bay leaf and ventricles. Reduce heat and cook for two hours. After that, the broth is filtered, and the ventricles themselves cool.

2-3 peaches should be peeled. This is easy to do if you first scald the tomatoes with boiling water, and then transfer them to ice water. Heat the vegetable oil in a frying pan and cut the tomatoes. When they give juice, add half a teaspoon of curry. Soon add 100 grams of ketchup. Stomach cut into thin strips and put into sauce. They must completely sink in it, if necessary, pour the broth. Salt and add finely chopped garlic clove. Twenty minutes of putting out under the lid - and the dish is ready.

By-products in sour cream sauce

If you do not like the taste of tomato sauce and curry, then, when deciding what can be cooked from chicken stomachs, stop at this recipe. According to him, the giblets are not boiled beforehand, but before frying they are fried. Rouge pieces are obtained in a gentle creamy sauce.

So, half a kilo of cleaned ventricles is cut into halves and we throw them into preheated vegetable oil into a kettle or a deep frying pan. As soon as the appetizing crust appears, salt, pepper, season hops-suneli and pour 250 ml of broth. Bring to a boil, reduce the fire to a minimum, stew, covered with a lid, about half an hour. Add a glass of sour cream and boil until the sauce thickens.

Potato casserole

In a frying pan on pork cracklings, roast the chopped stomachs and onion. We cut potatoes with straw. Lubricate the baking tray with vegetable oil. We spread half the potatoes. We put fried chicken stomachs on it. We cover with the other half. We put in the oven at 200 ° C for 20-25 minutes.

Various kitchen devices allow us to cook a lot of delicious dishes, in which the main component is the chicken stomach. Recipes in the multivark are few, but here's one of them.

Pour a little vegetable oil into the bowl and cut the half-cut stomachs, chopped tomatoes, onions, carrots, bell peppers, garlic. Season with spices, pour water. Close the lid and turn on the "Quenching" mode, setting the timer for an hour and 50 minutes.