Cooking chicken stomach in sour cream

Byproducts like many people, because they are inexpensive and, if properly prepared, very tasty. The only drawback of these products is that the dishes with their inclusion require time for cooking, that is, they can not be cooked "in a hurry."

Chicken ventricles or, as they are often called "navels," is a product that is rich in protein and beneficial trace elements. The most useful, of course, chilled chicken stomachs, but the shelf life of this product is only 48 hours, so it's worth making sure the freshness of the purchased product. When purchasing frozen stomachs, they need to be thawed gradually, best of all, on the bottom shelf of the refrigerator.

In shops, as a rule, already peeled stomachs are sold. Before preparing them, just rinse and, if necessary, remove excess fat. If unprocessed by-products are purchased, they will need to be cleaned well, removing the yellow film lining the internal cavity.

Boiled chicken stomach can be used to make salads. From chicken giblets prepare a traditional Russian soup or rassolnik. But, most often, chicken ventricles are used to prepare the second course. For example, you can cook chicken stomachs in sour cream.

First you need to boil the stomach (we need one kilogram of this product). Fold them in a saucepan, pour cold water so that it only slightly covers the stomach, bring to a boil, salt and cook for about an hour until soft.

When cooking a fairly tasty broth is formed. To prepare a dish of chicken stomachs in sour cream, we need only about a third of this "by-product", and the rest can be used at our discretion. For example, on the basis of the broth, you can make soup or cook on it buckwheat for garnish. If at this time to use the broth does not work, then it should be cooled, poured into a container and freeze for future use.

Ready ventricles need to cool a bit, so as not to burn your fingers, and cut them with straw. A couple of small carrots rubbed on a grater, a large onion cut into small cubes. We send vegetables to the pan with vegetable oil and stew, avoiding browning.

We spread the stomachs to the ready vegetables, add the broth left in advance and two-thirds of the glass of sour cream and stew for ten minutes at low boiling. Do not forget to add salt and season. If you like a thick sauce, then you can add half a teaspoon of flour to the sauce, having mixed it with a small amount of the broth.

On a garnish to a dish chicken stomachs in sour cream it is possible to serve mashed potatoes, rice, buckwheat, pasta or stewed cabbage.

Stomach in sour cream sauce can be prepared in another way. Ingredients use the same as in the preparation of dishes chicken stomachs in sour cream, the recipe of which was given above. Only the stomachs do not need to boil beforehand. Fry carrots with onions in a deep frying pan, add raw, processed stomachs, cut into pieces, and continue frying for another five to ten minutes. Then we top up the water so that it covers the food. Stew for about twenty minutes under the lid. Then open the lid and give a little to boil the water, this process will take about fifteen minutes. Then add sour cream to the pan, mix, salt, add spices and stew for at least half an hour. Then we remove from the fire, add the cut greens to the dish, mix and let it brew under the closed lid for fifteen minutes. Chicken stomachs in sour cream are ready, you can serve with any side dish.

It's very easy to cook a dish like chicken stomachs in the oven. To taste the dish was gentle, chicken stomach must be pre-marinated. To do this, mix prepared stomachs with mayonnaise and seasonings, you can take a ready mix of spices for chicken. A pound of stomachs will leave a pack of mayonnaise weighing 250 grams. Lovers can add garlic in the marinade - in granules or fresh, shredded. Marinate stomachs need at least an hour, even better, if they stay in the marinade all night (of course, in the refrigerator). Then all the contents of the bowl, that is, the stomach along with the marinade, put into a form, which was previously oiled and baked until cooked. The time for baking depends on the quality of the oven, on average, cooking takes about forty minutes. Delicious and mouth-watering dish is ready!