Chicken ventricles

Girls, urgent help !!
I have a kilogram of chicken ventricles. The question is: what to do with them? : red: They seem to be stewed, like meat? In general, you need a proven option.

[Rustic stove]

Rustic stovehow I love chicken ventricles.
It is very tasty to cook them, fry them with onions, mushrooms and stew them in sour cream. I also like to add chicken hearts.

I do a rustic stove like this, first cook until tender, then cut, take 2 finely chopped onions and fry, then put the chopped peas in the onion and fry for about 5 minutes and put them in a baking dish. Making the sauce usually I take 15% sour cream 250 gr. I drive in an egg and 50 gr. grated cheese (which is in the refrigerator) beat all this a little with a fork and fill the stomachs, then put in the oven heated to 200C. And as the top turns golden, you can pull it out. I like it delicious. When you fry the stomachs, add the spices you like best, salt when I cook. Sorry to be so messy.

Girls, thank you for your answers !!

That day I cooked almost as I wrote Qween - fried and then stewed with fried onions and carrots. She extinguished with the addition of water for a long time It turned out great.
So tender!! And most importantly - some kind of taste from childhood breathed so much .. Someone fed me with these ventricles in childhood)

tanya1962, I still have half a pack of stomachs left, in the next. once I will do it according to your example, with baking.

In general, girls and boys, do not pass by this product in the store, buy and cook, you will not regret

I was just about to ask a question about chicken ventricles, and there are already answers! Wow! Thanks in advance, I'll try to cook it tomorrow.

And I cooked it! Put it out. We finish eating. I cooked in a multicooker for 3 hours on the STEWING mode. My daughter and I really liked it. Two bloopers: firstly, for some reason I added water, so it's watery. The second blooper - because of a hectic and busy day: a little late (10 minutes before the end I added sour cream. It should be early, well, at least 30 minutes before the end. Therefore, after the end of the cooking time, I turned on STEAM BOILER for a short time so that everything boiled. "meow-how": I thickened the sauce with oatmeal. Now I want to master the 2nd recipe, from tanya1962 .. Thanks for the recipes!

[Lydia]

Lydia , that you got out of trouble is my fault, because I was in a hurry to give an answer, and did not describe the recipe in detail. Hope it will be great next time.

[Qween]

Qween , you are not guilty of anything! The main thing is that it's delicious! And that's why I'm happy! It turns out that it was them (chicken ventricles) that I needed for complete happiness!

[Fried CHICKEN STOMACH WITH ONION AND SOY SAUCE]

Fried CHICKEN STOMACH WITH ONION AND SOY SAUCE
I spied the recipe on some culinary site, it turns out very tasty !!!

Ingredients:
1 kg of chicken stomachs
3 onions
5 cloves of garlic
1 stock cube (chicken or beef)
2 tbsp. l. soy sauce
vegetable oil
Red pepper
salt

Clean the stomachs from the film (if they are not cleaned), rinse and boil in salted water for 35-40 minutes after boiling. Then cool the stomachs and cut into cubes. Finely chop the onion and fry in vegetable oil until golden brown. Finely chop the garlic. Dissolve the broth cube in a glass of boiling water. Add stomachs to the onion, pour in broth and simmer for 20 minutes. Then add garlic, soy sauce, pepper and salt to taste. Simmer for another 10 minutes. Sprinkle the prepared stomachs with herbs.

I cooked without a bouillon cube, poured the broth left over after boiling navels.

Hurrah! Another recipe for cooking stomachs! And so, too, let's cook! Thank you.

By the way: if the ventricles are uncleaned, in no case throw away the inner films.They must be thoroughly rinsed, dried and ground in a coffee grinder to a fine powder. It will be a great remedy for diarrhea.

can you please tell me they ask me to make pickled chickens. ventricles, they say, they ate somewhere in a cafe, but I have never seen such a thing, maybe someone has a recipe?

Look here, maybe you will find what you need
🔗

I found a recipe on the Irkutsk forum for parents, by anais


You need: 500 g of chicken stomachs, 1 large onion, 3 tbsp. l. soy sauce, 1/2 tsp. l. coriander, apple cider vinegar, rast. oil, salt, sugar, red pepper (ground)
Preparation: boil peeled chicken stomachs (2-2.5 hours). Cut the onion into 1/4 rings and marinate in a mixture of vinegar, water, salt and sugar (to taste).
Cut the boiled ventricles into strips, fry on rast. butter, add soy sauce, crushed coriander seeds, red pepper, pickled onions. Simmer everything slightly for 5-7 minutes.
Everything is ready! It is especially delicious when it cools down and the ventricles absorb all the aromas of spices.

And you can also make a salad with them, very satisfying and tasty:
Boil stomachs until soft, peel, finely chop. Mushrooms, for example, champignons, but any can be finely chopped and salted with onions. I usually do it with dry ones, soak them beforehand, boil them, then cut and pass them. You can also add a boiled egg. Combine everything, salt, pepper, season with mayonnaise. Such a man's salad !!!

and I have already made pickled stomachs several times according to this recipe: 🔗 go to Hurray!

oh girls. Thank you for responding, now I will try your recipes, I will definitely write reviews

Summer resident, thank you very much for the recipe, yesterday I made a double portion, half ate with my eldest daughter (10 years old), she never ate anything like that, but here .... Favorite tried it today, said he was delighted. THANKS for help in finding recipes

I'll have to do it myself. I don't like stomachs, but my men are very respected. I've never done that either.

I made the ventricles according to the Dachnitsa recipe, which did not give me a rest, and now:


Summer resident, thank you very much for the recipe and +1 and thank you very much for the question cicass and also +1.
Summer resident, girls, this is tasty ooooooo, though I pickled the onion in balsamic vinegar and did not add water.

By the way: if the ventricles are uncleaned, in no case throw away the inner films. They must be thoroughly rinsed, dried and ground in a coffee grinder to a fine powder. It will be a great remedy for diarrhea.

Only they are terribly bitter.

Only they are terribly bitter.

Bitter ones can be caught if the gallbladder bursts. Then the whole ventricle will be bitter. It is necessary to make sure that the color is not green, but yellow.

Did I understand correctly that it takes a long time to extinguish them? So it makes sense to put them in a stew overnight in a slokker? That is, is it normal to stew chicken ventricles for 3-4 hours?

Hairpin, what recipe are you asking about? I cooked for 2 hours, but what is the temperature when stewing? Two hours is also not critical, I abandoned and forgot for the same two hours.
Is Slowcooker a slow cooker? Then you can.

[first cook until tender]

I stumbled at the very beginning:

I do this rustic stove first cook until tender, then I cut, take 2 onions, finely chop and fry, then put the chopped peas in the onion and fry for 5 minutes and transfer to a baking dish. Making the sauce I usually take 15% sour cream 250 gr. I drive in an egg and 50 gr. grated cheese (which is in the refrigerator) beat all this a little with a fork and fill the stomachs, then put in the oven heated to 200C. And as the top turns golden, you can pull it out. I like it delicious. When you fry stomachs, add spices which YOU like best, I salt when I cook. Sorry to be so messy.

And the slowcooker is really a slow cooker.
That is, I get it like this:
1. In a slokker for the night in Middle;
2. I will not fry;
3. Pour the sauce, and in the oven ...

But never puts raw onions ... Then like this:

1. I fry the onion until golden brown;
2. In a slokker for the night in Middle;
3. I will not fry;
4. Pour in the sauce, and in the oven until browning ...

Is that correct?

I would swap the places. 1 and 2, that is, let the fried onions not be stewed all night, but only in the oven, well, that's for my taste

I would swap the places. 1 and 2

Like this?

1. In a slokker for the night in Middle;
2. I fry everything;
3. Pour the sauce, and in the oven until browning ...

Then I will have to fry stewed onions with ventricles ...

Hairpin, you’re a girl with experience, why didn’t you immediately say what recipe you’ll use? : spiteful: There are several of them right there, okay grumbled at you a little, but it seems to me that the first option + fried onions (it's not long).

Like this?

1. In a slokker for the night in Middle;
2. I fry everything;
3. Pour the sauce, and in the oven until browning ...

Then I will have to fry stewed onions with ventricles ...

This is what you need and you can not fry stomachs, but only onions, it will give its own note.

MAMA DARAGAYA !!! FROY ONION BEFORE THE SLOOKKER OR BETWEEN THE SLOOKKER AND THE OVEN! After the slokekker I can only fry it with the ventricles ... Why should I disassemble them later?

Lapulya, put aside the panic, boil in a slowcooker, then fry the onion + zheludki + filling with cheese and in the oven. And you will cut them into noodles before baking, for uniformity?

That is, the ventricles will spend the night in a slocker without a bow !!! Then onions until golden brown, ventricles to them ... It's understandable.

Do you really need to cut them? They should be soft ...

Boil, and then chop at will, Tanya does not write about this item, this is my gag, just imagine the finished dish, how would you like large pieces or smaller pieces? It depends on you.

Hello colleagues! And today I also cooked chicken ventricles in a slow cooker. Simple and delicious. Chopped carrots, onions, ventricles. All this is in the cartoon for the "Baking" mode for 30 minutes with stirring. Then there are also thinly sliced ​​potatoes and tomatoes. I poured all this with a hot salted mixture of sour cream and water. For 2 hours for "Quenching". Try it, very good.

You can boil the ventricles for about 1.5-2 hours, grind, fry the onions separately and make pancakes with meat

You can boil it. Add more to the stomachs, grate the quince on a coarse grater and stew for an hour, simple and tasty.