Dishes from chicken ventricles: soup with peas and salad with champignons

Dishes from chicken ventricles and hearts are loved by very few, but in vain. After all, chicken stomachs are rich in high-grade animal protein, phosphorus, potassium, iron and zinc, they also contain a lot of folic acid, vitamins E and B, and other fatty acids. And I'm not talking about their specific, but very pleasant and tender taste.

Before preparing any dish from chicken ventricles, you should thoroughly rinse them under warm running water, cut off excess grease and foil, remove any possible sand and other rubbish from their cavity. Of course, the time spent on cooking dishes from stomachs will go more than a similar meat dish, but it's worth it.

Madly delicious soup from chicken ventricles with peas is obtained. First you need to clean and wash the insides and pour them with water. In the pot with stomachs add salt, bay leaves and one whole onion. We put the container on the fire and bring it to a boil. When the water boils, reduce the heat and close the pan with a lid. So the stomach should boil about two hours.

While the meat is boiled, finely chop the medium bulb, cut straw or slices into potatoes. Peas washed under cold water. We leave it in the water to make it a little swollen. You can even pre-soak the peas in a few hours, then it will cook much faster.

After two hours we take out the ventricles and onions. Stomach is cut into two parts, the bulb is discarded. In the broth pour out the peas and cook it on medium heat until half cooked. At this time, fry in a pan a chopped onion and stomach. When the peas are already softened, put the potatoes and the onion into the broth from onions and meat. We try to taste, if something is necessary, we add. Boil to the full. Finely chop the greens, fall asleep in a saucepan and turn off the stove. Let's leave the soup for fifteen minutes. Soup from chicken ventricles served hot with sour cream and croutons.

Also very interesting, tasty and satisfying is a salad of chicken ventricles, champignons and eggs.

For this salad we need:

• Chicken ventricles - 450 grams.
• Champignons - 240 grams.
• Chicken eggs - 4 pcs.
• Mayonnaise - 100 grams.
• 1 onion.
• Refined oil.
• Condiments.

The cooking time of this dish from chicken ventricles is 60 minutes; Number of servings - 5.

Preparation:

We boil the stomachs to the full readiness in advance, since they must be able to cool down. Also boil the eggs, pour cold water, clean and cut into small cubes. Fresh champignons washed under running water and cut into cubes of medium size. Onions must be cleaned, chopped and fried until transparent. Then in a frying pan with onion pour mushrooms, add salt and fry, from time to time stirring. We shift the vegetables to a plate covered with a napkin, so that the glass is superfluous with oil. Also, cubes (although it is possible and straws) cut the ventricles. We pour them and eggs into a deep salad bowl. We also add champignons with onions. Season all with mayonnaise, add salt and pepper if necessary. Stirring. Salad can be served to the table!

You can also prepare the following dishes from chicken ventricles: stewed potatoes with ventricles; Summer soup with ventricles; Sharp salad of stomachs and Korean carrots; Pickled ventricles; Liver home sausage; Ventricles in batter; Chicken thigh stuffed with stomachs; Pancakes stuffed with ventricles and hearts, etc. Experiment in the kitchen, because the culinary talent has no boundaries!