Chicken gizzards are an offal with a very rich taste ... beef!
It is this meat that resembles affordable, inexpensive ventricles. And smart housewives actively use them.
Stomachs are beautiful not only in the first or second courses.
In salads, stews, fillings for pies, they are also wonderful.
But only if you cook it right. How and how much are chicken stomachs boiled?
How and how much to cook chicken stomachs - general principles
The first thing to do is empty the stomachs. It is this process that scares many housewives, although there is nothing difficult in it. You just need to open the stomach and remove the yellow film, it is convenient to use a small knife. If this is not done, then the boiled stomachs will have an unpleasant taste, and the dish may be bitter.
After cleaning, the stomachs are well rinsed with water. Then they can be cut. But since they are small in size, they can be used as a whole.
What doesn't hurt to know:
1. The stomachs themselves are denser and have more connective tissue than other parts of the chicken carcass and offal. Therefore, they always cook longer.
2. Frozen stomachs will be tougher after cooking. Therefore, it is better to use fresh offal or chilled.
3. As with cooking meat, when boiling, you need to remove the foam. And it is better to do it several times. The remains of the uncleaned film, as well as excess fat, will accumulate in the foam.
As in the preparation of other dishes, the addition of a variety of spices is welcome when cooking this offal. Stomachs go well with all kinds of vegetables, cereals. They can be served with different sauces, used instead of meat in different dishes, and even added to homemade sausages. But first you need to cook them. But how?
How to boil chicken stomachs in water
The basic method of boiling stomachs is simply in water with spices. After that, you can cook any dish from them, and even salads. And in salads, they will resemble beef. So how to cook chicken stomachs and how much time will it take?
Ingredients
0.5 kg of stomachs;
1 l. salt;
Peppercorns;
Bay leaf.
Cooking
1. Fill the washed and cleaned stomachs with clean water and send to the stove. The product should float quietly in the liquid, pour at least 1.2 liters into this amount.
2. When boiling, remove the foam and reduce the fire. Periodically we come up and remove the resulting foam a few more times.
3. Cook the stomachs for about 40 minutes. If the chickens are young, then this time will be enough. We pierce the product with a fork and evaluate the taste. Add salt, pepper, bay leaf and let simmer for another five minutes. Ready!
4. If the chickens were not very young, then the product will be tough. We continue to cook. It will probably take the same amount of time.
5. We take out the finished stomachs from the broth, cool, cut and use for their intended purpose.
How much to cook chicken stomachs in a slow cooker
A great way to cook ventricles in a slow cooker. The dish is obtained immediately with gravy. Suitable for any side dishes: cereals, vegetables, pasta.
Ingredients
500 grams of stomachs;
1 carrot;
1 head of onion;
2 spoons of tomato paste;
500 ml of water;
4 tablespoons of oil;
Cooking
1. We prepare the stomachs, wash and clean from films. You can cook whole or cut into pieces. We do what we like best.
2. Peel the onion head, cut into small cubes.
3. Peel a medium-sized carrot, three or cut into strips.
4. Pour oil into the slow cooker, put vegetables, immediately add prepared offal and tomato paste.
5. Now it's time for the spices. In addition to salt, you can add any pepper, rosemary, bay leaf. You can add a mixture of seasonings for chicken, meat.
6. Pour in water, stir everything well.
7. Close the multicooker, set the extinguishing mode for 2 hours.
8. Open, add greens and you're done! The stomachs will turn out very tender, and the sauce is rich and amazingly tasty.
How and how much to cook chicken stomachs with potatoes
Stomachs with potatoes are a budget alternative to homemade roast meats. But it is prepared a little differently. How and how much are the stomachs cooked for such a dish?
Ingredients
0.4 kg of stomachs;
0.7 kg of potatoes;
1 carrot;
Oil and spices;
Cooking
1. Place the cleaned stomachs in a saucepan and boil in a liter of water for half an hour. Drain the broth, cool the stomachs and cut into pieces. It is enough to divide each into three parts.
2. While the stomachs were preparing, you need to clean and cut all the vegetables. Also boil a kettle of water.
3. Pour a little oil into a saucepan or cauldron, fry the onion.
4. Add chopped carrots, followed by stomachs. Fry for five minutes until nicely browned.
5. Add diced potatoes.
6. And immediately fill everything with boiling water from the kettle. Salt, put pepper, cover and simmer for 20 minutes.
7. We open, we try. If the potatoes are cooked, then season the dish with herbs and you're done!
How to cook chicken stomachs with onions
Variant of very tasty gizzards cooked in onions with husks. Such a product can be consumed after cooking or used further for different dishes.
Ingredients
3 onion heads;
1 carrot;
1 spoon of oil;
1 parsley root;
500 g of ventricles.
Cooking
1. Pour the cleaned offal with water and boil for 10 minutes. Let the water boil separately.
2. Drain the broth from the stomachs, rinse the saucepan.
3. We clean the parsley root and carrots. We cut into large pieces by a centimeter.
4. Remove the top husk from the onion, leave the bottom one. Cut in half, no need to remove the skin.
5. Heat a spoonful of oil in a frying pan and lay out the vegetables in one layer. Place the onion cut side down. Fry well until browned. We shift into a pan to the stomachs.
6. Fill everything with boiling water, send it to the stove and cook for 40 minutes.
7. 10 minutes before the end, put salt and any seasonings.
How much to steam chicken stomachs
Steam cooking is a simple and quick way to get a healthy, but also tasty dish. You can cook stomachs in any device that is at hand. And if there is nothing at all, then even a colander or sieve will do, which can be installed on a pot of boiling water and covered from above.
Ingredients
stomachs;
Cooking
1. We clean the ventricles. We wash.
2. We take a little vegetable oil and combine with any spices, be sure to salt. You can add pepper, dried herbs.
3. Pour the oil into the stomachs, mix, cover and leave to marinate for an hour. You can do this the day before and then the dish will be even tastier.
4. Put the product on a tray and steam it. But how much to cook stomachs? Usually 50 minutes is enough, but you can leave it for an hour. Make no mistake!
How and how much to cook chicken stomachs with buckwheat
A very tasty combination is ventricles and buckwheat porridge. But so that the dish does not turn out dry, you need to know how to cook a popular offal tasty and properly.
Ingredients
300 grams of buckwheat;
50 grams of tomato sauce;
400 grams of ventricles;
One head of onion;
A little oil;
One carrot.
Cooking
1. We do preliminary cooking of the ventricles. To do this, fill the prepared product with water and cook for about half an hour. Cool, cut into several pieces.
2. In a cauldron, heat up 3-4 tablespoons of oil and fry the onion head. Then we put the carrot, after a minute the stomachs. We fry for two more minutes.
3. We wash the buckwheat, throw it into the total mass.
4. The contents of the cauldron must be salted and peppered.
5. Add boiling water. We pour so much that the water level is two fingers higher than buckwheat porridge. Cover and cook for 12 minutes.
6. Open and add tomato sauce. Stir and leave to cook for another three minutes.
7. Turn off, but do not open. Let the dish be saturated with its own vapors and reach readiness in a cauldron.
Not everyone likes the aroma of boiled stomachs. But it's easy to fix! It is enough to add a little lemon zest or an asterisk of cloves to the water.
If you need to cook the first dish from the ventricles, then it is better to cook it on the second broth. Boil the product in water for 10 minutes, then rinse it and the container, pour clean boiling water over it and cook until tender.
Stomachs are a dietary product that has a low calorie content. But there is a lot of fat on top of them. And if you follow the figure, then it is better to remove it.
It is difficult to unambiguously answer the question of how much to cook chicken stomachs, because the duration of processing depends on a number of factors. If the navels (the popular name for chicken ventricles) of mature chickens are processed for 1.5 hours in a saucepan and 30 minutes in a pressure cooker, then the offal obtained from young birds and chickens will reach readiness in 30 and 15 minutes, respectively. And before frying, it is enough to boil them all 10 minutes. It is even more important to know how to process frozen or chilled ventricles before cooking so that they become not only edible, but also tasty.
Mandatory ventricular pretreatment
Ready-made chicken navels have a delicate taste and soft texture, but initially they are even denser than poultry fillets. To bring them to this state, you should spend a little time on pre-processing:
- Defrost the frozen product in the refrigerator or cold water. Rinse it thoroughly with warm water and proceed to cleaning.
- We examine the surface of the element, cut it along one of the sides (but do not cut it into halves), turn it inside out. We remove all the contents and remove the dense yellow film.
Tip: When choosing an offal, special attention should be paid to the amount of fat. If there is a lot of it, then after processing the product can lose up to half of its weight. It is better to initially give preference to already cleaned components.
- Now we wash the component, changing the water several times, we make sure that there is no yellow film left anywhere. In this case, we cut off the fat and everything superfluous from the surface of the offal. Before boiling chicken stomachs, they should be soaked for 30-40 minutes in cold water in order to get rid of the sand, which is often filled with bird navels.
It is worth considering that it is not so easy to purchase a good frozen product, and it is almost impossible to evaluate its quality by external signs. It is better to buy refrigerated ventricles, manually clean and freeze them yourself.
How to cook arodnoe chicken ventricles?
If you want to get really soft and tender chicken navels, you should use a pressure cooker. This approach will not only bring the product to the desired state faster, but also do it in the most gentle way. And you don't have to follow the process. In the case when this device is not at hand, you can use a regular pan.
- We cut the ventricles into halves, or put them in a suitable container as a whole. Now they need to be filled with water, completely hiding the product.
- We put the container on the stove and bring the contents to a boil, using the maximum fire. After that, we reduce the heat to a minimum, remove the foam, cover the container with a lid.
- In order not to guess at the processing time, we act according to a proven scheme. First, we keep the product in boiling water for 40 minutes, check its quality by piercing it with a toothpick or fork. If the products are still hard, wait the next 40 minutes. And so on, until the component reaches the desired degree of readiness.
- It remains to throw the boiled navels into a colander, let the liquid drain, occasionally stirring the mass, and can be used for its intended purpose.
When it is required that the blanks are already salted, by the time the cooking is completed, they are salted directly in boiling water. But it is better to wait a little with this moment and add salt to an already fully boiled dish, this will preserve its juiciness.
How is chicken stomach soup cooked?
Making chicken noodle soup is pretty easy. To achieve purity of taste and a minimum of extra notes, you need to act according to this scheme:
- For 500 g of pre-processed raw navels, we take a couple of large potatoes, onions and carrots, one bell pepper, a little vegetable oil and salt.
- We cut the navels into halves, put them in cold water and put on fire. Add a little salt, cook the product over medium heat under the lid for 40 minutes.
- At this time, we clean all the vegetables. Cut the pepper into strips, three carrots on a grater, chop the potatoes into cubes, finely chop the onion.
- First, fry the onion in hot vegetable oil, after 5 minutes add carrots to it, after another 5 - pepper. Let it all simmer for another 10 minutes.
- Add potatoes to the navels boiled almost to readiness, after 10 minutes of boiling all the fried vegetables. After another 10 minutes, we check all the components for readiness and turn off the dish.
- It is worth considering that if you have to use not very fresh ventricles, their boiling time will have to be increased. Only when they are almost ready, you can add the remaining components.
Already boiled navels can be stored in the refrigerator for no more than 3 days. Therefore, if there is no intention to immediately use the offal, it is better to freeze it fresh. Then he will be able to lie in the freezer for up to 3 months without losing his original characteristics.
Many housewives do not dare to cook offal, because they believe that something appetizing, fragrant and satisfying cannot come out of them. But do not rush to the wrong conclusions, because these products allow you to make a lot of fragrant, interesting dishes. So, how to cook chicken stomachs? Navels can be used in soups, broths, salads, goulash, sauces, gravies, independent dishes. Let's figure out together how to make mouth-watering, soft, tasty ventricles so that they delight you and your loved ones.
Step-by-step recipes for chicken stomachs with photos
How delicious to cook chicken stomachs? This offal needs to be processed before being used in dishes. To do this, rinse them under running water, dry them with paper towels, cut off all visible fat, films, and remove sand from the cavity. Only after such a procedure can you start cooking offal. If you want to cook chicken stomachs so that they are soft, they are boiled first. So, let's take a look at the most delicious recipes step by step.
How to cook chicken gizzards in Korean
Korean-style chicken gizzards are a salad that has an interesting, moderately spicy taste. The preparation of the dish is simple, it does not take much time and effort. You can serve it as a snack on the festive table. You will need the following ingredients to prepare it:
- 2 tbsp vegetable oil;
- 250 g pickled onions;
- 500 g of chicken stomachs;
- 100 g carrots;
- salt, vinegar, garlic, Korean carrot seasoning.
Step by step preparation:
- We process chicken stomachs, removing films, fat, cleaning the cavity. How to cook chicken stomachs? We place in salted water, bring after boiling over moderate heat until tender. Let cool, cut them with a sharp knife in the form of straws.
- Pour into a bowl, add pickled onions, mix.
- We peel the carrots, wash them, chop them on a cabbage shredder to make thin petals.
- Add carrots to chicken stomachs, crushed garlic to taste.
- Add oil and seasonings to the salad.
- Stir, marinate the stomachs overnight in the refrigerator.
Recipe with sour cream and mushrooms
The following recipe for preparing such a delicious and fragrant dish as chicken stomachs stewed in sour cream with mushrooms. Instead of sour cream, you can add cream. These dairy products are used to give the dish a mild taste, tenderness. Stewed stomachs can become a full meal if you add a suitable side dish to them, for example, potatoes, boiled rice. Required products to prepare the dish:
- 5 tbsp sour cream;
- 600 g of chicken stomachs;
- 1 onion;
- butter for frying;
- 300 g boiled forest mushrooms;
- salt and black ground pepper.
Step by step preparation:
- We wash the stomachs, clean them from sand, fat, film. Each by-product is cut into 4 parts. Transfer to a skillet and add enough water to completely cover them. We put it on the stove, turn on a strong fire, wait for it to boil. Remove the foam, cook over moderate heat without a lid until the liquid evaporates. This takes about 50 minutes. Salt and pepper.
- In the meantime, melt the butter in a frying pan, fry the mushrooms with finely chopped onion until soft. add salt, pepper.
- Add mushrooms and sour cream, mix thoroughly. We warm up for five minutes, not allowing the mass to boil.
Stewed with onions and carrots in a slow cooker
One way to cook chicken stomachs is to stew in a slow cooker. This kitchen appliance greatly facilitates the process, and also helps to obtain a delicate, soft offal. The presented dish is low-calorie, suitable for diet food. You can serve porridge, pasta or potatoes as a side dish. You will need the following products to cook according to the recipe for chicken stomachs in a slow cooker:
- 150 g carrots;
- 1 kg of chicken stomachs;
- 350 g of onion;
- 50 ml of tomato sauce;
- 2 cloves of garlic;
- salt, black ground pepper.
Cooking:
- Fill the stomachs with water for half an hour, clean, remove films, fat.
- Cut the peeled onion into thin quarter rings. Remove the peel from the carrots, grind on a grater. We mix stomachs, onions, carrots inside the multicooker bowl.
- Add salt, pepper, crushed garlic, tomato paste, mix.
- Let it marinate on the bottom shelf of the refrigerator overnight.
- We turn on the multicooker in the baking mode for 20 minutes, then switch to two hours of stewing.
Diet salad of chicken stomachs
The stomachs make it possible to cook dishes suitable for dietary nutrition due to their low calorie content. In this recipe, offal is supplemented with Chinese cabbage. Such a dish saturates and at the same time does not give a feeling of heaviness in the stomach. For dressing, it is better to choose fat-free sour cream instead of mayonnaise. Products to cook offal:
- 400 g of Chinese cabbage;
- 1 cucumber;
- 100 ml sour cream;
- 4 cloves of garlic;
- 2 tbsp vegetable oil;
- 400 g stomachs;
- 200 g of green beans;
- salt, black ground pepper.
Step by step cooking:
- We wash the navels, clean them, boil them in water until fully cooked for about 1.5 hours.
- We cool the finished stomachs, cut into thin slices with a sharp knife.
- Add oil to the pan, fry for five minutes. Add chopped garlic, salt and pepper to taste. We continue to cook for 5 minutes.
- Boil the beans for 5 minutes over moderate heat, strain, cool.
- Cut into thin strips cucumber, cabbage. Add all the components of the dish to the salad bowl, season with sour cream before serving, add salt and pepper to taste.
How to cook delicious stomach soup
Chicken giblets always make it possible to get the perfect broth - beautiful, transparent, golden with a pleasant aroma. This soup recipe is based on stomachs, an abundance of vegetables, and the addition of cheese, which gives a nice creamy taste. You will need the following ingredients to prepare this first course:
- 1 carrot;
- 1 tomato;
- 3 potatoes;
- 1 onion;
- 500 g of chicken stomachs;
- 1 stalk of celery;
- 1 melted cream cheese;
- 1 sweet pepper;
- dill, salt, black ground pepper.
Cooking:
- Add 2 liters of water to the soup pot. We clean, wash the stomachs, cut it arbitrarily, throw it into the water, wait for it to boil. Drain the liquid, wash the chicken offal a second time and into their pan, pour clean water, cook for 1.5 hours, removing the foam.
- Peel, cut into cubes potatoes, add to the broth. Chop onions, carrots, fry in oil until soft. We put the resulting roast in the soup.
- Grind the cheese, peel, cut the tomato into cubes. Add to soup and stir vigorously to melt cheese.
- Sweet pepper, celery cut finely with a knife, add to the soup.
- At the end of cooking, salt, pepper to taste, add chopped herbs.
How long to cook chicken stomachs
Chicken gizzards are considered a very tough product. How long to cook them? Therefore, they need to be cooked for about one and a half hours, while not forgetting to remove the resulting foam. The burner fire must be quiet. If you are cooking in an appliance such as a pressure cooker, then the time is reduced to half an hour after boiling. If the stomachs are from young chickens, then you need to cook for 30 minutes, in a pressure cooker - very quickly, only 15 minutes.
Video: fried chicken gizzards with potatoes
Stomachs are a delicious meat offal that has an interesting taste, dense texture, contains a lot of protein, useful vitamins, and trace elements. Most recipes involve stewing, baking in the oven or boiling this product. The video below demonstrates the process of how to cook chicken stomachs with potatoes. This dish is a complete, hearty, delicious dinner. And garlic and spices add a piquant flavor and pleasant aroma to fried chicken stomachs.
How and how much to cook chicken stomachs - general principles
The first thing to do is empty the stomachs. It is this process that scares many housewives, although there is nothing difficult in it. You just need to open the stomach and remove the yellow film, it is convenient to use a small knife. If this is not done, then the boiled stomachs will have an unpleasant taste, and the dish may be bitter.
After cleaning, the stomachs are well rinsed with water. Then they can be cut. But since they are small in size, they can be used as a whole.
What doesn't hurt to know:
1. The stomachs themselves are denser and have more connective tissue than other parts of the chicken carcass and offal. Therefore, they always cook longer.
2. Frozen stomachs will be tougher after cooking. Therefore, it is better to use fresh offal or chilled.
3. As with cooking meat, when boiling, you need to remove the foam. And it is better to do it several times. The remains of the uncleaned film, as well as excess fat, will accumulate in the foam.
As in the preparation of other dishes, the addition of a variety of spices is welcome when cooking this offal. Stomachs go well with all kinds of vegetables, cereals. They can be served with different sauces, used instead of meat in different dishes, and even added to homemade sausages. But first you need to cook them. But how?
How to boil chicken stomachs in water
The basic method of boiling stomachs is simply in water with spices. After that, you can cook any dish from them, and even salads. And in salads, they will resemble beef. So how to cook chicken stomachs and how much time will it take?
Ingredients
0.5 kg of stomachs;
1 l. salt;
Peppercorns;
Bay leaf.
Cooking
1. Fill the washed and cleaned stomachs with clean water and send to the stove. The product should float quietly in the liquid, pour at least 1.2 liters into this amount.
2. When boiling, remove the foam and reduce the fire. Periodically we come up and remove the resulting foam a few more times.
3. Cook the stomachs for about 40 minutes. If the chickens are young, then this time will be enough. We pierce the product with a fork and evaluate the taste. Add salt, pepper, bay leaf and let simmer for another five minutes. Ready!
4. If the chickens were not very young, then the product will be tough. We continue to cook. It will probably take the same amount of time.
5. We take out the finished stomachs from the broth, cool, cut and use for their intended purpose.
How much to cook chicken stomachs in a slow cooker
A great way to cook ventricles in a slow cooker. The dish is obtained immediately with gravy. Suitable for any side dishes: cereals, vegetables, pasta.
Ingredients
500 grams of stomachs;
1 carrot;
1 head of onion;
2 spoons of tomato paste;
500 ml of water;
4 tablespoons of oil;
Spices.
Cooking
1. We prepare the stomachs, wash and clean from films. You can cook whole or cut into pieces. We do what we like best.
2. Peel the onion head, cut into small cubes.
3. Peel a medium-sized carrot, three or cut into strips.
4. Pour oil into the slow cooker, put vegetables, immediately add prepared offal and tomato paste.
5. Now it's time for the spices. In addition to salt, you can add any pepper, rosemary, bay leaf. You can add a mixture of seasonings for chicken, meat.
6. Pour in water, stir everything well.
7. Close the multicooker, set the extinguishing mode for 2 hours.
8. Open, add greens and you're done! The stomachs will turn out very tender, and the sauce is rich and amazingly tasty.
How and how much to cook chicken stomachs with potatoes
Stomachs with potatoes are a budget alternative to homemade roast meats. But it is prepared a little differently. How and how much are the stomachs cooked for such a dish?
Ingredients
0.4 kg of stomachs;
0.7 kg of potatoes;
1 carrot;
Oil and spices;
Greenery.
Cooking
1. Place the cleaned stomachs in a saucepan and boil in a liter of water for half an hour. Drain the broth, cool the stomachs and cut into pieces. It is enough to divide each into three parts.
2. While the stomachs were preparing, you need to clean and cut all the vegetables. Also boil a kettle of water.
3. Pour a little oil into a saucepan or cauldron, fry the onion.
4. Add chopped carrots, followed by stomachs. Fry for five minutes until nicely browned.
5. Add diced potatoes.
6. And immediately fill everything with boiling water from the kettle. Salt, put pepper, cover and simmer for 20 minutes.
7. We open, we try. If the potatoes are cooked, then season the dish with herbs and you're done!
How to cook chicken stomachs with onions
Variant of very tasty gizzards cooked in onions with husks. Such a product can be consumed after cooking or used further for different dishes.
Ingredients
3 onion heads;
1 carrot;
1 spoon of oil;
1 parsley root;
500 g of ventricles.
Cooking
1. Pour the cleaned offal with water and boil for 10 minutes. Let the water boil separately.
2. Drain the broth from the stomachs, rinse the saucepan.
3. We clean the parsley root and carrots. We cut into large pieces by a centimeter.
4. Remove the top husk from the onion, leave the bottom one. Cut in half, no need to remove the skin.
5. Heat a spoonful of oil in a frying pan and lay out the vegetables in one layer. Place the onion cut side down. Fry well until browned. We shift into a pan to the stomachs.
6. Fill everything with boiling water, send it to the stove and cook for 40 minutes.
7. 10 minutes before the end, put salt and any seasonings.
How much to steam chicken stomachs
Steam cooking is a simple and quick way to get a healthy, but also tasty dish. You can cook stomachs in any device that is at hand. And if there is nothing at all, then even a colander or sieve will do, which can be installed on a pot of boiling water and covered from above.
Ingredients
stomachs;
Spices.
Cooking
1. We clean the ventricles. We wash.
2. We take a little vegetable oil and combine with any spices, be sure to salt. You can add pepper, dried herbs.
3. Pour the oil into the stomachs, mix, cover and leave to marinate for an hour. You can do this the day before and then the dish will be even tastier.
4. Put the product on a tray and steam it. But how much to cook stomachs? Usually 50 minutes is enough, but you can leave it for an hour. Make no mistake!
How and how much to cook chicken stomachs with buckwheat
A very tasty combination is ventricles and buckwheat porridge. But so that the dish does not turn out dry, you need to know how to cook a popular offal tasty and properly.
Ingredients
300 grams of buckwheat;
50 grams of tomato sauce;
400 grams of ventricles;
One head of onion;
Spices;
A little oil;
One carrot.
Cooking
1. We do preliminary cooking of the ventricles. To do this, fill the prepared product with water and cook for about half an hour. Cool, cut into several pieces.
2. In a cauldron, heat up 3-4 tablespoons of oil and fry the onion head. Then we put the carrot, after a minute the stomachs. We fry for two more minutes.
3. We wash the buckwheat, throw it into the total mass.
4. The contents of the cauldron must be salted and peppered.
5. Add boiling water. We pour so much that the water level is two fingers higher than buckwheat porridge. Cover and cook for 12 minutes.
6. Open and add tomato sauce. Stir and leave to cook for another three minutes.
7. Turn off, but do not open. Let the dish be saturated with its own vapors and reach readiness in a cauldron.
Boiling Chicken Gizzards - Tips and Tricks
Not everyone likes the aroma of boiled stomachs. But it's easy to fix! It is enough to add a little lemon zest or an asterisk of cloves to the water.
If you need to cook the first dish from the ventricles, then it is better to cook it on the second broth. Boil the product in water for 10 minutes, then rinse it and the container, pour clean boiling water over it and cook until tender.
Stomachs are a dietary product that has a low calorie content. But there is a lot of fat on top of them. And if you follow the figure, then it is better to remove it.
Chicken ventricles are not as popular as, say, ordinary chicken fillet, since not many people know their beneficial properties, that they contain a lot of protein and almost no fat, but nevertheless they are often boiled for garnish and used to make delicious broths, therefore, in In this article, we will consider how to cook chicken stomachs correctly and how much until cooked so that they are soft and tasty.
How long to cook chicken stomachs until cooked?
The cooking time of chicken stomachs directly depends on the age of the hens, for example, the stomachs of chickens can be cooked 3 times faster than the stomachs of an adult chicken. Let us consider in more detail how much to cook chicken stomachs so that they are soft:
- Cooking in a saucepan. In a saucepan, chicken stomachs must be boiled for 15-20 minutes if they are the stomachs of young hens or chickens, or within 45-90 minutes after boiling water, if the stomachs of adults and old chickens are cooked.
- Before hot. Before frying, chicken ventricles should be boiled for 10-15 minutes less than with conventional cooking in a saucepan until tender.
Having learned how long it takes to cook chicken stomachs, take a closer look at the cooking process itself so that the stomachs turn out soft, juicy and tasty.
How to cook chicken stomachs in a pan?
To properly cook chicken ventricles, you need to know a few secrets of their preparation, using which you can cook a delicious and tender dish:
- If the stomachs have been frozen, the first step is to thaw them in advance at room temperature or in the refrigerator, or place them in the microwave.
- Thoroughly wash the thawed and fresh ventricles in cold running water, and then carefully cut them (carefully cut off the film, the remains of fat and hard veins from them, while they can be cut in half before cooking).
- We wash the chopped chicken stomachs again in cold water and put them in a saucepan and pour cold water so that the water level is several centimeters above the ventricles.
- We put the pan on a high heat and bring to a boil, after which we remove the resulting foam from the surface of the water, and also add spices (bay leaves, black and allspice) to the broth, and you can also add a whole peeled onion and carrots to make the stomachs and broth after them were more tasty and fragrant.
- We reduce the heat so that the water does not boil much and loosely cover the pan with a lid, cook the ventricles for 15-90 minutes (depending on the type of purchased chicken stomachs) until fully cooked.
- We periodically check the ventricles for readiness, taking out and cutting one piece (if the meat is already soft and tender, then it means they have already been cooked). The cooked ventricles must be transferred to a colander so that water is drained from them and cooled to room temperature before use.
Note: it is better to salt chicken stomachs at the end of cooking (5-10 minutes before the end of cooking), so that they are more juicy and soft.
