Many different delicious dishes can be prepared from chicken ventricles. A variety of salads are prepared from them, stewed and even boiled. They are not very easy to prepare, but sometimes you can get confused to prepare a delicious dish.

To make the ventricles tasty, they need to be properly prepared. To do this, they are cleaned of excess fat and washed well from various debris. Boil them in a small amount of salted water for 1.5 hours.

Chicken stomachs stewed in sour cream

This is a simple recipe for making chicken stomachs. Even those who do not like them, after trying this dish, usually change their mind about this offal. They are very tender, soft and tasty. To keep the stomachs soft, they need to be stewed longer.

Ingredients

• chicken stomachs - 500 g
• onions - 1-2 pieces
• sour cream 20% - 100-150 g
• vegetable oil - 2 tablespoons
• spices for vegetables - 0.5 tsp
• salt, black pepper - to taste

Cooking method

Prepare food for this dish. You will need fresh chicken stomachs, sour cream, onions, vegetable oil, spices and salt.

Wash chicken stomachs well and cut into several pieces. Remove hard films if necessary. Place them in a skillet and cover with water. Add vegetable spices.

Put them to simmer over low heat, about 1-1.5 hours.

Peel and cut onions into small cubes. Fry it in a hot frying pan with the addition of vegetable oil. Add the sautéed onions to the cooked chicken ventricles.

Add sour cream, salt and some water. Put out the ventricles with sour cream for another 5 minutes. Serve with pasta.

Chicken ventricles in tomato sauce

Cooked with tomato, chicken ventricles are delicious. They can be served with potatoes, porridge or pasta.

Ingredients

• chicken stomachs - 800 g
• onions - 2 pcs.
• carrot - 1
• tomato paste - 2 tablespoons
• salt, black pepper - to taste
• vegetable oil - 2 tablespoons

Cooking method

Peel and boil the chicken ventricles for 1 hour in salted water. You can cook them longer, so they will be softer. You do not need to drain the water, and then add it to the sauce.

Peel and wash carrots and onions. Cut the onion into half rings, grate the carrots on a coarse grater.

Fry vegetables in vegetable oil until half cooked, add tomato paste. Add boiled chicken ventricles, add water if needed. Season with salt and pepper to taste.

Simmer for 10 minutes over low heat.

Chicken ventricles with potatoes

A simple and tasty dish. Many people love potatoes, and with the ventricles it will be twice as tasty. It can also be cooked with vegetables.

Ingredients

• potatoes - 1 kg
• chicken ventricles - 0.5 kg
• onions - 1 pc
• spices for vegetables - 0.5 tsp
• bay leaf - 1 piece
• salt to taste
• greens optional

Cooking method

Prepare the chicken ventricles for this dish. Remove grease and rinse well. Boil in salted water until tender (this takes about 1-1.5 hours).

Peel the potatoes, wash and cut into medium pieces. Fry onions in a saucepan or frying pan in vegetable oil, add boiled stomachs and chopped potatoes. Fill with water so that the potatoes are completely covered.

Simmer over low heat until potatoes are tender. Season with salt to taste, add spices and bay leaf.

Serve potatoes with chicken ventricles sprinkled with fresh herbs.