How to cook chicken
Very tasty, hearty meaty chicken ventricles,called still chicken navels, is one of the most popular and affordable dishes from chicken offal. The ventricles consist of several layers of muscles, the fibers of which are directed in opposite directions, they have a dense consistency, so cooking dishes from the navels requires compliance with certain rules.
It is advisable to use chilled in cookingventricles harvested no more than two days ago, but you can choose frozen (both purified and unprocessed). Before preparing any dish, you must thoroughly wash and clean the by-products, and untreated stomachs should be cut, shake out the contents and pull off the yellow film, which gives bitterness to dishes from the navels. The time of cooking the stomach depends on the age of the chicken. Young stomachs of chickens are cooked for about 40 minutes, and the umbilicals of adult old chickens can be prepared for one and a half to two hours.
Chicken stomachs consist of animal protein,are rich in many useful microelements, such as potassium, zinc, phosphorus, iron. Contain B vitamins, polyunsaturated fatty acids, folic acid and vitamin E. The caloric content of this by-product is quite low, only 130 kcal per 100 grams, which allows using them in dietary nutrition. From chicken ventricles, you can prepare a lot of delicious and hearty dishes. Possessing the same valuable properties as meat, ventricles at the same time will cost much less, and the taste will not be affected at all. We suggest you familiarize yourself with our recipes for chicken ventricles.
Classic chicken soup soup
Very tasty and delicate on the structure of the navelharmoniously fit in the composition of the first dishes. Here is an example of a famous soup with chicken navels. To make it, you need simple and inexpensive ingredients:
- Chilled chicken ventricles - 500 grams
- Head of onions
- Carrots - 1 piece
- Dry rice - half a glass
- Salt to taste
- Vegetable oil
- Drinking water 2 liters
Cooking process: Ventilate the stomachs under running water, removing all waste and film. Cut into small pieces. Pour cold water, then bring to a boil, then drain the water, rinse again and put it in fresh water. Cook until the softness of the ventricles, about an hour. Rinse rice and add to the pan with ventricles, cook for another 20 minutes. Carrot clean, grate on a large grater. Peel onion, cut into cubes. Fry the onions and carrots on a hot frying pan, with the addition of vegetable oil, until tender golden color. Add the roast in a saucepan with soup and simmer a little over low heat. Serve hot.
Chicken ventricles in sour cream
Ingredients:
- Chicken navels - 1 kg
- Sour cream - 300 gr.
- Head of onions
- Carrots -1 pcs.
- Vegetable oil
- Pepper and salt
Cooking process: Chicken stomach, rinse, peel off the film and guts, cut into slices. Wash the carrots, grate large. Peel onion, cut into half rings. On a hot skillet with the addition of vegetable oil, fry the stomachs for a short time, add a glass of water and stew for 40 minutes. In a separate frying pan fry the onions and carrots until golden brown. Add to the stomach and simmer for another ten minutes, then add salt, pepper, pour the sour cream and leave on low heat for another 20 minutes. Remove from heat and insist with the lid closed for 5 minutes. Now stewed stomachs in sour cream sauce can be served to the table.
In cooking, the stomachs of chickens are used forcooking a variety of dishes from by-products. This and ragout, and soup, and stuffing for pies. Juiciness, tenderness and excellent taste of the navel make any dish unique. We sincerely hope that our step-by-step recipes with photos answered the question of how to cook chicken ventricles correctly.
