Chicken ventricular recipes are present in almost all cuisines of the world. On their basis, they make first and second courses, hot and cold salads. In this section, we look at recipes for chicken stomachs stewed in sour cream.

How to prepare offal for cooking

To cook delicious chicken stomachs, you need to choose and prepare the product correctly.

If they are purchased refrigerated, it is important to pay attention to the smell. Quality ventricles smell the same as chicken meat, there are no extraneous impurities. In addition, offal should not be plaque and darkening, and in structure they are dense and elastic.

Before you start creating this or that dish, you need to prepare the stomachs (of course, chicken) as follows:

  1. Defrost them naturally if they were purchased frozen.
  2. Soak for 10 minutes in slightly salted water.
  3. Rinse thoroughly under a tap, allow to dry in a colander.
  4. Remove the film and excess fat with a knife.
  5. Boil for a quarter of an hour, adding salt, peppercorns and bay leaves to the pan.

After the offal has cooled slightly, they can be cut into 2 - 3 parts or used whole.

Attention! Making any dishes from the stomachs is permissible only after their preliminary processing, otherwise the product will remain stiff.

Stomachs of chicken stewed in sour cream in a pan

The easiest way is to cook chicken stomachs in sour cream sauce using a thick-walled pan.

To work you will need these products:

  • stomachs
  • bulb;
  • sour cream;
  • broth (you can take the one in which offal was boiled);
  • salt and pepper, black or red.

How to stew chicken stomachs:

  1. Slightly chopped onion at the bottom of the pan until transparent.
  2. Put the stomachs, salt and pepper, fry a little.
  3. We spread sour cream with broth so that the sauce is enough to fully cover the contents of the pan, and pour it into the container.
  4. Tomim the stomachs under the lid for at least half an hour.

Tip. Before you turn off the fire, you should try the stomachs. If they are still a little stiff, the extinction time should be extended.

Cooking in a pan

To make stomachs in sour cream according to this recipe, you will need a deep frying pan with a tight-fitting lid.

Prepare a dish of these products:

  • stomachs
  • bulb;
  • carrot;
  • a few cloves of garlic;
  • sour cream;
  • some greenery;
  • powder pepper and salt.

Cooking stomachs in a pan:

  1. Grind the onion and carrots, three or crush garlic cloves in the press, let in a frying pan.
  2. We lay the chicken stomachs, pour salt, a little pepper and continue cooking.
  3. We introduce sour cream into the dish, pour in a little water, close the lid and simmer until cooked.

Greens can be added at the end of cooking or sprinkled with portions when serving.

Tip. In dishes from chicken ventricles it is not necessary to pour a large number of spices, they will “clog” the taste of the product. Salt and ground pepper will be enough.

Korean recipe

Chicken stomachs are very popular in Asian cuisine, and therefore you can make this dish in Korean.

For cooking you will need:

  • stomachs
  • onion;
  • garlic;
  • bouillon;
  • soy sauce;
  • some vinegar, rice or table;
  • salt and a pinch of hot pepper.

How to make a dish in Korean:

  1. Shred the onion in half rings, sprinkle with vinegar and leave to marinate.
  2. Cut the boiled ventricles into thin strips. Peel and crush the garlic.
  3. Let the marinated onions in a pan, then add the ventricles, salt and spices and continue frying.
  4. We add sour cream and garlic to the dish, add a little soy sauce and pour the broth.
  5. Gently mix the contents of the pan, close the lid and leave to simmer.

On a note. If you want to try a spicy dish, it is better to use not powdered, but fresh capsicum. It must be cut into thin strips and put in a pan along with the stomachs.

Chicken stomachs in a slow cooker with sour cream

In a slow cooker, chicken stomachs are soft and very tasty.

To prepare such a dish, you will need the following products:

  • stomachs
  • onion;
  • sour cream;
  • broth or water;
  • salt;
  • some mustard powder.

How to make a dish:

  1. Pour a little fat into the bowl, put the chopped onion and let it in the frying mode.
  2. Add chicken stomachs and continue cooking, slightly adding salt to the product.
  3. We put sour cream in a bowl, a pinch of mustard powder, pour the broth and cook in the extinguishing mode for 1.5 - 2 hours.

You can replace the mustard powder with dry adjika, and also add laurel leaves to the dish during the stew for aroma.

It is interesting:how to cook chicken stomachs

With potatoes and mushrooms

If you make chicken stomachs with potatoes and mushrooms, you will not need to worry about preparing a side dish.

For work you will need:

  • stomachs
  • potatoes;
  • fresh mushrooms;
  • onion;
  • sour cream;
  • broth or purified water;
  • salt and a little seasoning;
  • bay leaves.

How to make a dish with mushrooms and potatoes:

  1. Place the ventricles in a deep pan and fry a little.
  2. Add the chopped potatoes, salt, pepper and continue cooking.
  3. In a separate pan, fry chopped onions and sliced ​​mushrooms, adding a little salt.
  4. Put the onion-mushroom frying in a pan, carefully mix the dish.
  5. Add the sour cream and bay leaf diluted in the broth, close the lid and simmer until the potatoes are soft.

On a note. Such a dish can also be prepared in the oven, by spreading the prepared ingredients in portioned pots and a bay with sour cream sauce.

In sour cream and tomato sauce

Tomato paste, which will give the sauce a pleasant sourness, will advantageously shade the taste of the stomachs in sour cream.

To work you will need these products:

  • stomachs
  • onion;
  • garlic cloves;
  • sour cream;
  • tomato paste;
  • greenery;
  • bay leaves;
  • seasonings and salt.

How to make stomachs in a sauce of tomato and sour cream:

  1. Fry the chopped onion and crushed garlic cloves in a deep pan.
  2. Add the stomachs, seasonings and salt, continue cooking.
  3. Combine in equal proportions sour cream and tomato puree, put in a pan and mix.
  4. Add water or broth to the container, add bay leaves, close the lid and simmer.

Greens are placed in this dish a few minutes before readiness or at the time of serving.

Braised chicken stomachs in sour cream with vegetables

This is another option for preparing a dish, which does not need a side dish.

The following products are required for work:

  • stomachs
  • bulb;
  • carrot;
  • bell pepper;
  • Tomatoes
  • garlic;
  • sour cream;
  • a little dry adjika;
  • greenery;
  • salt.

How to make stomachs with mixed vegetables:

  1. Pour the chopped onion into the pan, add a little, and then add the carrots and bell pepper.
  2. When the vegetables soften, we introduce the stomachs, salt and dry adjika, put the garlic and continue frying.
  3. Add the sliced ​​tomatoes, wait until they let the juice, and then add the sour cream.
  4. Close the container with a lid and simmer the dish.

A few minutes before cooking, you will need to pour chopped greens into the pan.

Cooking chicken stomachs using the described recipes is quick and easy. And as a complement to them, boiled or fried potatoes, porridge from any cereal, pasta or fresh vegetable salad are suitable.

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