How to cook chicken ventricles - some excellent tasty recipes

Chicken stomachs are often called "navel" - mainly because of the bizarre shape that they have after cooking. Some hostesses are frightened by a specific odor, so they do not use this byproduct. In fact, knowing how to make chicken ventricles, you can make a fragrant and satisfying second or rich rich broth.

This by-product is used in salads, second or first courses. For example, you can use the following recipe. In order to cook chicken stomachs in mayonnaise sauce, you need half a kilogram of offal, onion, carrots, half a glass of milk and spices. Vegetables are cleaned and cut into small cubes. The stomachs are cut in half. On a hot frying pan fried pieces of meat are fried with onions and carrots. After a few minutes milk is poured, a couple of tablespoons of mayonnaise are put. The dish is salted, peppered, covered with a lid. On a small fire, the by-product is stewed for about an hour until ready.

For those who are interested in how to cook chicken ventricles, the following recipe may be useful . The by-product is prepared: washed under water, if necessary, cleaned. The treated stomachs are soaked in cold water for half an hour. It is necessary that they cook faster and have a more delicate taste.

Bulb of medium size is cleaned, cut into half rings. Carrots rubbed on a large grater. Before you cook the stomachs of chicken, the water in which they were, you need to pour out, and pour the byproduct with boiling water. Next, the dish is put on medium heat and stewed until soft. This can take 30-40 minutes. Shortly before the end of cooking the stomach should be added, add a little pepper. After that, the "navel" is taken, cooled.

In a small amount of butter buttered onions. When it acquires transparency, carrots are added to it. On average, the vegetables are fried for a few minutes. Then a spoonful of flour is added and a broth is carefully poured in which the stomachs were prepared. The liquid must be stirred constantly so that lumps do not form.

The cooled off byproduct is cut into strips, laid out in a frying pan. Add 1-2 tablespoons of sour cream. All ingredients are stewed for 10 minutes. This simple recipe describing how to cook chicken ventricles proves once again that by spending a minimum of effort, you can make a smart second course. As a side dish, it is recommended to serve friable rice and boiled potatoes.

There are recipes that tell you how to make chicken ventricles as a first course. For example, there are areas in which homemade noodles with this by-product are necessarily prepared for the second day of the wedding. For this, the navels with an entire bulb and carrots are cooked for about an hour on medium heat. After that, the broth must be filtered. The liquid is again brought to a boil, it is put thinly sliced noodles. The dish is salted, slightly peppered, left on fire for 2-3 minutes. At the end of cooking, finely chopped greens are added. Soup half an hour is infused, after which it is served on the table.