Chicken by-products, including the ventricles, are extremely undeservedly ignored. And it’s in vain, because you can make a lot of interesting recipes from them - from first to second courses, as well as salads and original additions to the side dish. We bring to your attention seven uncommon cooking options for this ingredient.
1. In a frying pan
A simple and affordable dish is what you need when you are tired of meat and ordinary cutlets. Offal will delight you with its simplicity of preparation and incredible taste.
Ingredients:
• Ventricles - 510 g;
• Onions - 1 piece;
• Carrots - 1 piece;
• Sour cream - 210 g;
• Garlic - a clove;
• Turmeric - ½ tsp;
• Butter - 65 g;
• Vegetable oil - 110 ml;
• Salt.
Cooking method:
• Rinse and peel vegetables;
• Chop the carrot at random, and the onion with halves of the rings;
• Rinse the ventricles, remove all excess, including the fat layer;
• Chop arbitrarily;
• Sprinkle oil on a frying pan, heat;
• Lay out the stomachs, fry for about ten minutes;
• Reduce heat and add carrots;
• Fry for about ten minutes more;
• Pour in a small amount of boiled water to cover the contents;
• Season with seasonings;
• Bring the water to boiling point;
• Then add the onion, stir;
• Chop the garlic;
• Add to the pan, then pour over sour cream;
• Cover and simmer for fifteen minutes until tender.
2. In sour cream with mushrooms
The already tasty and nutritious stomachs will become even more original if you add to them not only natural, homemade sour cream, but also fried champignons. Just lick your fingers!
Ingredients:
• Ventricles - 510 g;
• Mushrooms - 210 g;
• Carrots - 1 piece;
• Onions - 1 piece;
• Sour cream - 160 g;
• Flour - 1 tbsp;
• Vegetable oil - 45 ml;
• Salt, pepper and herbs.
Cooking method:
• Flush and clean the ventricles;
• Sprinkle the pan and throw in the offal;
• Cook for about forty minutes over low heat;
• Rinse and peel vegetables;
• Grate the carrots on a coarse grater, and chop the onion at random;
• Pour into meat;
• Rinse the mushrooms and chop them into large cubes;
• Pour into a frying pan;
• Mix sour cream with flour, add to the pan;
• Stir, season with seasonings;
• Cover and cook for fifteen minutes;
• Divide into portions and sprinkle with herbs.
3. Salad
From offal, you can cook not only snacks and main dishes, but also a warm salad, amazing in its taste, that will appeal to all household members and even guests.
Ingredients:
• Stomachs - 410 g;
• Eggs - 4 pcs;
• Cucumber - 1 piece;
• Green onions - a small bunch;
• Mayonnaise;
• Salt and pepper.
Cooking method:
• Rinse and clean the ventricles;
• Boil for sixty minutes;
• Remove from heat and drain the liquid, allow to cool;
• Crumble into small pieces;
• Boil eggs hard-boiled;
• Crumble with a large cube;
• Rinse the cucumber, peel, crumble into strips;
• Rinse the onion, shave off the water and chop;
• Put all the ingredients on a dish and mix together;
• Season with mayonnaise;
• Season with spices.
4. Ventricular soup
When you want an original first course, and you are tired of ordinary soups with meat, you can try to cook offal soup, which is quite light, nutritious and very aromatic.
Ingredients:
• Stomachs - 510 g;
• Carrots - 1 piece;
• Bow - half;
• Pearl barley - 130 g;
• Vegetable oil - 1 tbsp;
• Salt.
Cooking method:
• Rinse and clean the ventricles;
• Divide into equal parts;
• Cover with liquid and cook for about sixty minutes, adding salt;
• Sprinkle the pan with oil;
• Rinse carrots, peel and dice;
• Remove the husk from the onion and chop;
• Put onions and carrots in the pan;
• Fry for a few minutes;
• Then pour in the stomachs, after draining the water;
• Rinse the barley porridge and add to the pan;
• Stir, cover and simmer until the barley is cooked.
5. With potatoes
You don't have to cook something according to restaurant recipes to pamper your household with a delicious main course. To do this, it is worth stocking up with ordinary potatoes and chicken offal.
Ingredients:
• Stomachs - 410 g;
• Potatoes - 3 pcs;
• Onions - 1 piece;
• Sour cream - 110 g;
• Garlic - a couple of cloves;
• Vegetable oil - 55 ml;
• Salt and spices.
Cooking method:
• Flush and clean the ventricles;
• Chop or cut into halves;
• Remove the husk from the onion, chop it into halves of the rings;
• Pour the oil into the frying pan;
• Then add onion and offal;
• Cook for about ten minutes;
• Pour over the potatoes with water and remove the skin;
• Arbitrarily crumble and add next, stir;
• Season with seasonings and add sour cream;
• Stir again;
• Reduce heat, cover and cook for about half an hour;
• Pass the garlic through a press;
• Add a couple of minutes before turning off the heat.
6. Oven baked
This recipe will be a real find for the hostess. Especially if you no longer want to cook something familiar, but you need to pamper yourself and your guests.
Ingredients:
• Stomachs - 610 g;
• Carrots - 1 piece;
• Bow - half;
• Sour cream - 210 g;
• Vegetable oil - 45 ml;
• Salt and spices.
Cooking method:
• Flush and clean the ventricles;
• Boil water and pour over with boiling water;
• Let the liquid drain;
• Season with seasonings;
• Grease the form with oil and put the ventricles there;
• Rinse and peel carrots;
• Grate on a fine grater;
• Remove the husk from the onion and chop it arbitrarily;
• Put vegetables on top of offal;
• Pour sour cream over them, distributing them in shape;
• Send to the oven preheated to 200 degrees for half an hour;
• Serve with any side dish.
7. Korean
But this spicy recipe will suit those housewives who like Asian cuisine. All you need is a traditional sauce, vegetables and, of course, juicy chicken gizzards.
Ingredients:
• Ventricles - 510 g;
• Carrot - 1 piece;
• Onions - 1 piece;
• Sesame - a handful;
• Garlic - a couple of cloves;
• Soy sauce - 110 ml;
• Vegetable oil - 110 ml;
• Salt, herbs and herbs.
Cooking method:
• Rinse the vegetables and remove the skins;
• Grate the carrots on a coarse grater;
• Chop the onion into halves of the rings;
• Season with seasonings, stir and let stand for twenty minutes;
• Pour off by-products with water and clean;
• Boil in water with salt for about forty minutes;
• Drain the liquid and let stand until cool;
• Randomly chop up into small pieces;
• Sprinkle the pan with oil;
• Put all the ingredients there;
• Pour with sauce, seasoning and sesame seeds;
• Stir and cook for about fifteen minutes over moderate heat;
• At the end, pass the teeth through a press and add for flavor;
• Before serving, season with herbs.
Read also about what is the best to cook with chicken liver, or five courses, after which you will want some extras.