By-products, which include stomachs often found on store shelves, are distinguished by their nutritional value, low calorie content and low price. And with proper preparation, dishes from them stand out for their unsurpassed taste. Any recipe for cooking chicken stomachs in a pan can be varied with the help of additional products, depending on the gastronomic preferences of the cook.

Chicken stomachs in sour cream in a pan

Before you cook chicken stomachs in a pan, you should purchase:

  • ½ kg of stomachs;
  • onion;
  • 250 ml sour cream;
  • some sunflower oil;
  • salt, spices and herbs.

Cooking method:

  1. Pre-chopped onions are fried in sunflower oil.
  2. Washed and peeled stomachs are divided into several parts and sent to the fried onion, where they languish in their own juice for about 50 minutes under a lid.
  3. After the specified time, the offal is salted and peppered, after which it is poured with sour cream.
  4. After boiling, the finished dish is removed from the heat.

With potatoes in a slow cooker

A nutritious and vitamin-rich dinner can be easily prepared from:

  • 1 kg of stomachs;
  • 4 potato tubers;
  • 300 g of champignons;
  • carrots;
  • bulbs;
  • salt, spices and sunflower oil.

The stages of creation are as follows:

  1. The washed stomachs are cleaned of the cuticle and placed in a slow cooker with oil set to the "Quenching" mode with a time of 2 hours.
  2. When juice is separated from the offal, water with a volume of 150 to 500 ml is added at will.
  3. Potatoes and carrots are cut into cubes, which are sent after 1 hour to the stomachs.
  4. Following is placed onion chopped rings.
  5. After 15 minutes, mushrooms divided into several parts are added.
  6. 2 minutes before the beep, the dish is salted and thoroughly mixed.

Savory onion-frying and garlic recipe

A nutritious dish from the stomachs, which can be served both independently and with a side dish, is particularly aromatic thanks to the use of garlic dressing.

It will be required:

  • 1 kg of offal;
  • 2 onions;
  • head of garlic;
  • a stack of soy sauce;
  • bouillon cube, spices and salt.

To prepare chicken stomachs with a spicy taste should be as follows:

  1. The peeled stomachs are boiled for about an hour, and after cooling, they are cut into pieces.
  2. Chopped onions are passerized to a golden color, the appearance of which signals the need to add stomachs to onion cubes.
  3. The contents of the pan are poured with water with a diluted bouillon cube.
  4. Garlic is passed through a press.
  5. After 20 minutes, the dish is poured with dressing from soy sauce and garlic gruel.

Read also:chicken stomach salad - recipe

Tasty chicken stomachs with onions

Tasty fry stomachs can be from a minimum set of products:

  • offal - 300 g;
  • onion - 2 pcs.;
  • sunflower oil - for frying;
  • pepper, nutmeg and salt.

Step-by-step cooking instructions:

  1. The stomachs are washed and thoroughly cleaned of the inner shell, and then cut into strips.
  2. Chopped offal is sent to a pan with sunflower oil, where it is fried until golden brown for about 35 minutes.
  3. After the specified time, onion rings are added to the chicken stomachs, which reach the ready state very quickly.
  4. The dish is seasoned and salted at the discretion of the chef.

Korean in a pan

The stomachs, prepared in the style of Asian cuisine, have juiciness, aroma and piquant sharpness.

In preparation are used:

  • ½ kg of stomachs;
  • carrot;
  • bulb;
  • 30 ml of soy sauce;
  • ½ head of garlic;
  • 15 g of sugar;
  • a pinch of salt;
  • 20 ml of vinegar;
  • hot ground pepper;
  • sunflower oil.

In the process of cooking:

  1. Offal is boiled in salted water for half an hour.
  2. After cooling, the main ingredient is crushed.
  3. The carrots are cut into strips, and the onion into thin half rings.
  4. Carrot and onion mass is sprinkled with sugar, salt, pepper, poured with vinegar and mixed well with crushed garlic.
  5. When the stomachs are ready, the vegetable mass with liquid is fried in a pan with heated oil for about 5 minutes.
  6. After the specified time, the sauce is poured into the pan, after which the contents are stewed under the lid for another 7 minutes.
  7. At the end, stomachs are added, which continue to languish with vegetables for 10 minutes.

In tomato sauce

A tasty and affordable dish, for the preparation of which it is enough to have at hand:

  • ½ kg of stomachs;
  • 30 ml of sunflower oil and tomato paste;
  • some salt, spices;
  • a stack of water.

When implementing a recipe:

  1. The stomachs are thoroughly cleaned and arbitrarily crushed.
  2. Pieces are laid out in a pan with oil, where they are fried for about 10 minutes over high heat with constant stirring.
  3. Further offal is flavored with tomato paste and immediately filled with water.
  4. If desired, pasta with water is replaced with tomato juice or fresh tomatoes.
  5. Stew the dish for about 1 hour until cooked.
  6. In the final, the stomachs are salted and seasoned to taste.

Tasty recipe:chicken stomachs

Braised Chicken Stomachs with Mushrooms

If you properly approach the process of preparing chicken stomachs, then the dish will amaze with its palatability and juiciness.

To prepare a delicious dish, you need:

  • 600 g of stomachs;
  • 2 times less mushrooms;
  • bulb;
  • 80 ml of sour cream;
  • a piece of butter;
  • salt and spices.

The main steps:

  1. The stomachs are washed, cleaned and divided into several parts.
  2. Pieces of offal are laid out in a pan with a thick bottom, where they are poured with water so that their liquid completely covers.
  3. After boiling, the fire decreases, and the stomachs are extinguished for about 50 minutes under a closed lid.
  4. Onions are chopped, and mushrooms are sliced.
  5. Mushrooms are overcooked with onion in butter until golden brown.
  6. When all the liquid from the pan with the stomachs has evaporated, sour cream and onion-mushroom mass are laid out in the tank.
  7. The dish is salted, seasoned and warmed for about 7 minutes under the lid.

Fragrant goulash in a slow cooker

A simple dish that does not require constant presence and does not lose excellent gastronomic qualities.

To prepare a juicy goulash are taken:

  • 1 kg of stomachs;
  • carrot;
  • bulb;
  • 300 ml of water;
  • tomato sauce;
  • some flour;
  • salt, spices.

The method of preparation consists in the following steps:

  1. Onions are cut into small cubes.
  2. The root crop is rubbed.
  3. In the multicooker bowl, the onion and carrot mass is fried in the appropriate mode.
  4. To the fried vegetables, washed and peeled stomachs are laid out, a little flour.
  5. After a short frying, which helps get rid of the flour aftertaste, the dish is poured with tomato sauce with water, seasoned and salted.
  6. The goulash is prepared for the first half hour in the “Baking” mode, which after a beep is changed to the “Extinguishing” program with a timer of 60 minutes.

Tip. In season, tomato sauce can be replaced with tomato pulp.

Thus, inexpensive chicken stomachs, which often catch your eye in a butcher's shop, can be cooked very tasty, knowing the basic nuances of preparing an offal.

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