How to cook a chicken stomach. Stew? Spicy. Barbecue? Amazing!

Everyone probably loves fried in the oven or boiled poultry. But only a few except the white breast or succulent thigh adore the giblets: chicken stomach, heart or liver. And this is explained by the fact that not all cook meals using by-products. And in vain, because you can surprise your loved ones with new extravagant tastes. Try to cook shish kebab using chicken stomachs. The photo shows how appetizing an unusual dish looks. Also in this article describes the recipe for a spicy vegetable stew from giblets. Experiment using additional ingredients and favorite condiments.

Preparation of shish kebab. The recipe is the first

Not always sold in supermarkets giblets are taken from young chickens. So, the product will be harsh. Therefore, the chicken stomach before frying is better to pre-boil or extinguish almost until cooked. Take a kilogram of fleshy stomachs and, without cutting them, pour broth or water with the addition of any tomato sauce. The cooking time depends on the hardness of the product. It may take from half an hour to an hour and a half. Stir the boiled stomach with a single onion rings, salt, pepper and three tablespoons of lemon juice and leave to marinate for an hour. Then fry over steaming coals.

Preparation of shish kebab. Recipe for the second

If you use a young chicken stomach, then no preliminary preparation is required. You can immediately fry meat pieces over fire without boiling. To do this, place whole or chopped chicken stomachs (1 kg) into the marinade, which is prepared from a glass of pomegranate juice, cut greens (parsley, cilantro, onions), a mixture of different peppers and salt (by eye). Lay the products in layers, just pressing down. Put the mass overnight in the refrigerator. Extracting from the marinade, string on the skewers and grill until browned.

How to cook chicken hearts and stomachs . The recipe for stew

Products:

- a pound of chicken liver;

- half a kilogram of stomachs and hearts;

- two onions;

- three fresh tomatoes;

- two crushed cloves of garlic;

- a bunch of green onions;

- cay. A spoonful of soy sauce;

- two tables. Spoons of vegetable oil;

- juice of half a lemon;

- one third of a glass of water;

- Hot ground pepper;

- one cay. A spoonful of ketchup;

- salt.

Preparation

Chicken stomach and heart finely chop and fold in one bowl. The other is placed the liver, crushed much larger. Squeeze the lemon juice in both containers. Stir well and allow to stand no more than ten minutes. Draining the liquid from the stomachs and hearts, put into a frying pan and simmer on low heat, seasoning with soy sauce and diluted in water tomato ketchup. Thirty-forty minutes, pour into the mass of the liver and cut vegetables, seasoned with salt and spices. The dish should be cooked on moderate fire to avoid boiling out the sauce and roasting. You can cover the frying pan with a lid. After taste, add other spices. After half an hour of stewing, the dish should be ready. Serve with boiled pasta or rice.