Zoom chicken stomachs - 500g; sour cream - 200 ml; chicken bouillon - 250 ml; salt, ground black pepper to taste; vegetable oil for frying Wash the chicken stomachs, remove the yellow films and rinse again. Each ventricle is cut into 2-3 pieces. Heat the vegetable oil in a deep frying pan, throw the ventricles in there and fry quickly until crusted. Then salt, pepper and pour broth. Bring the broth to a boil, reduce heat, cover
chicken stomachs - 500g; sour cream - 200 ml; chicken broth - 250 ml; salt, ground black pepper to taste; vegetable oil for frying Wash the chicken stomachs, remove the yellow films and rinse again. Each ventricle is cut into 2-3 pieces. Heat the vegetable oil in a deep frying pan, throw the ventricles in there and fry quickly until crusted. Then salt, pepper and pour broth. Bring the broth to a boil, reduce the heat, cover and Increase chicken stomachs (cleaned) - 600g; tomatoes - 2-3 pieces; curry (mixture) - about 1/2 tsp; ketchup - about 100 ml; salt - to taste; garlic - 1 clove; vegetable oil for frying Wash the chicken stomachs, remove the yellow films and rinse again. Boil water, salt, add bay leaf. As soon as the water boils, add chicken ventricles. Bring the water to a boil, reduce the heat and cook until ready about 2 chicken stomachs (cleaned) - 600g; tomatoes - 2-3 pieces; curry (mixture) - about 1/2 tsp; ketchup - about 100 ml; salt - to taste; garlic - 1 clove; vegetable oil for frying Wash the chicken stomachs, remove the yellow films and rinse again. Boil water, salt, add bay leaf. As soon as the water boils, add chicken ventricles. Bring water to a boil, reduce heat and cook until ready for about 2 hours. Drain Enlarge chicken ventricles - 400g; pork (with layers of fat) - 200g; onions - 1 pc .; potatoes - 700g; salt, hop-suneli - to taste; vegetable oil - to taste. Ventricles chicken and pork with layers of fat in the ratio of 2/1 total 600g. turned into mince and were fried with onions - 1 onion. Potatoes were 700 grams. And this is how it looks after Berner's grater, 1.5 mm wide and long ventricles - 400g; pork (with layers of fat) - 200g; onions - 1 pc .; potatoes - 700g; salt, hop-suneli - to taste; vegetable oil - to taste. Ventricles chicken and pork with layers of fat in the ratio of 2/1 total 600g. turned into mince and were fried with onions - 1 onion. Potatoes were 700 grams. And this is how it looks after Berner's grater, 1.5 mm wide and 4-5 cm long. Increase chicken ventricles (peeled) - 500g; cabbage - 2 kg; onions - 2 pcs .; salad pepper - 1 pc .; vegetable oil - 4 tbsp. l .; garlic - 3 cloves; salt - 2 tsp; Saffron - 3 tsp. I had guests, they came up with her name - "Opuvennaya cabbage". Because with chicken navels and because it is unreal tasty. It will take one pan with a thick bottom, or a stewpan or
Dear guests!
It is no secret that we all love to eat well, and one of our favorite dishes is Chicken ventricles and hearts. Therefore, many people, especially our beloved women, sooner or later ask:. Especially for you was written a simple recipe, which briefly and clearly explains how to cook chicken ventricles and hearts at home. Here, all recipes are painted in simple clear words, so even the most inept cook can easily cook Chicken ventricles and hearts . To do this, create special recipes with detailed photos and step by step descriptions cooking steps. Following the written recipe, you can easily cook it tasty dish and feel it beneficial features and impeccable taste. If you, dear readers, after viewing this material, did not understand how to cook Chicken ventricles and hearts , then we suggest that you look at our other recipes.
Chicken Hearts become more and more popular product, which is often found in the home diet, and many restaurant menus can boast dishes with their participation. This popularity is due to the delicate taste of this delicacy, excellent compatibility with many other ingredients, as well as an amazingly low cost. At the same time, chicken salads, soups, and main dishes are prepared from chicken hearts.
Despite the fact that chicken hearts are a by-product, they also contain beneficial substances and trace elements. In this case, the product is considered dietary, so you can cook it every day, even with a strictly limited diet.
Most often stew chicken hearts in sour cream. This dish takes a minimum of time, but is great for a family dinner. In this case, the hearts in this sauce are very soft and literally melt in your mouth. For cooking use saucepans, pans or bowl multicooker. In any case, the dish turns out amazingly tasty and fragrant.
You can put out chicken hearts in sour cream with the addition of various ingredients. These can be side dishes or some kind of meat. So, for example, hearts are often prepared along with chicken ventricles . Of the side dishes are especially popular potatoes, buckwheat and rice. They perfectly complement the taste of chicken hearts in sour cream, regardless of the selected recipe. Also add mushrooms to the hearts (mainly champignons), fresh greens and vegetables.
Various spices and garlic are put in sour cream, and flour is also used to thicken the sauce. If, on the contrary, you want more gravy, then add to the pan meat broth .
All ingredients for this dish have a very delicate texture, which also emphasizes sour cream sauce . Hearts with mushrooms will turn out very fragrant and with this composition of products, but you can also add your favorite seasonings to them. Such a treat is prepared very quickly, so that it is perfect for a homemade diet. It’s best to use rice as a side dish - it will accentuate the taste of the dish and will quickly be soaked in a tasty juicy gravy.
Ingredients:
- 600 g chicken hearts;
- 300 g of champignons;
- 200 g sour cream;
- 2 onions;
- 1 bunch of dill;
- 1 tsp curry;
- 6 tbsp. l vegetable oil;
- Salt pepper.
Cooking method:
- Rinse the chicken hearts, blot them with a paper towel and cut them in half.
- Mushrooms are also washed and cut into slices, chop the onion.
- Heat the pan and pour half of the vegetable oil on it.
- Roast hearts for 10 minutes on high heat, then add salt, pepper and curry to them.
- In the second pan, also heat the oil, put the mushrooms and onions on it.
- Fry mushrooms for 10 minutes, shift them to the hearts.
- In the same pan, add sour cream and mix well.
- Stew hearts with mushrooms for 7-10 minutes on low heat under a closed lid.
- Dill finely chop and sprinkle them ready meal .
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The beauty of the multicooker lies in the fact that it allows you to “torment” the dish, that is, to cook it at a low temperature, which comes immediately from the bottom and from the walls of the saucepan. So all the ingredients are perfectly baked, they become incredibly tender, exchange flavors and aromas with each other. This recipe can be used as a basis for more interesting dishes by adding vegetables, greens or mushrooms to the composition. In any case, all households will remain full, and the cook will listen to the highest accolades about the cooked dish.
Ingredients:
- 500 g chicken hearts;
- 700 grams of potatoes;
- 200 g sour cream;
- 1 onion;
- 30 ml of vegetable oil;
- Salt pepper.
Cooking method:
- Cut the onion into half rings, pour vegetable oil into the saucepan of the multicooker.
- Turn on the "Baking" or "Frying" mode and bring the onion to golden color (this will take about 10 minutes).
- Add washed hearts (whole) to the bow and fry them until golden.
- Season the dish with salt and pepper to taste.
- Switch on the “Quenching” mode and continue cooking for 40 minutes with the lid closed.
- Peel the potatoes and chop them into cubes of approximately the same size as the chicken hearts.
- Add the potatoes to the chicken hearts, mix, continue to stew the dish for another 40 minutes.
- Put sour cream in a slow cooker, add a little more salt and pepper (if necessary).
- Stir all the ingredients again and put the hearts out with the potatoes and sour cream for 10 minutes.
- Wait for the multicooker signal and serve the finished delicacy to the table.
Both hearts and ventricles are mere pennies, and they turn out to be amazingly tasty with the right selection of ingredients. As a broth, you can use the water in which hearts and stomachs were boiled. The finished dish is best served with a salad of fresh vegetables, but if necessary, you can make a more satisfying side dish. It is recommended to add offal into this dish as a whole, without cutting them into smaller pieces. So the taste will be more saturated.
Ingredients:
- 500 g chicken hearts;
- 500 g chicken ventricles;
- 500 ml of broth;
- 1 carrot;
- 2 onions;
- 250 g sour cream;
- 30 ml of vegetable oil;
- Greenery;
- Salt pepper.
Cooking method:
- Rinse the ventricles and hearts, put them in different saucepans and add to each water.
- The contents of each saucepan a little salt and boil until cooked on low heat.
- Cut the onion into half rings and grate the carrots, heat the frying pan with vegetable oil.
- Fry onions with carrots until golden brown, then put hearts and ventricles to them.
- Fry everything together for another 15 minutes, stirring occasionally.
- Pour the meat broth into the frying pan with offal and vegetables, cover the frying pan with the lid, simmer for 10 minutes.
- When the hearts and stomachs are extinguished, put sour cream to them, add spices to taste.
- Mix the entire contents of the pan well and continue cooking for another 15 minutes.
- Chop greens, add it to the finished dish and mix.
Now you know how to cook chicken hearts stewed in sour cream according to the recipe from a photo. Enjoy your meal!
Chicken hearts in sour cream is a dish that will be a real salvation for the family budget, and the household will be delighted with it! Just a few minutes is enough for all the ingredients to become a full and very tasty delicacy. How to cook chicken hearts in sour cream, novice chefs can learn from the following recommendations from more experienced colleagues:
- Any seasonings that are usually combined with chicken meat can be added to the chicken hearts in sour cream;
- If you want the dish to be not only tasty, but also acquire a rich yellow color, add a little turmeric to it;
- For stewing hearts together with sour cream, you can add teriyaki sauce or soy sauce. This will make the dish more piquant;
- Fresh chicken hearts are dark red. At the same time they are dense, smooth and shiny. Attention should be paid to all the listed features in order to choose a quality product;
- If you bought frozen hearts, then before cooking any dish, try to get them in advance from the freezer and thaw at room temperature. If you use microwave , hearts will become more rigid and lose some useful properties.
Chicken offal (especially stomachs and hearts) is very loved and popular in our country. They cost a penny, but they have a delicate taste and a pleasant aroma. Of course, if you prepare them correctly. A great option - stewed ventricles and hearts. You haven't tried this roast!
Ingredients
Chicken Hearts and Gizzards Recipe
Rinse the chicken hearts and stomachs thoroughly in cold water, put in pots (separately), add water, salt and put on fire. Cook offal until fully cooked. Onion cut into half rings, grate carrots on a coarse grater. Fry vegetables in vegetable oil until cooked.
Add cooked hearts and ventricles to vegetables in a pan and stew for 15 minutes. After a specified time, pour broth into the pan, cover and simmer for 10 minutes. After the vegetables and offal, add sour cream, salt, spices. Stir the mixture for another 15 minutes.
Sprinkle the finished dish with finely chopped greens. Serve with fresh vegetables or any other side dish. Ventricles and hearts are soft, tender and very tasty. Just lick your fingers! And remember: as a seasoning in this dish, you can use not only the notorious peppers, hops-suneli and basil.
Use turmeric or curry seasoning! In this case, the dish will turn out bright, yellow and not less tasty. A little soy sauce or teriyaki sauce, added to vegetables and by-products during stewing, will turn the dish into a real masterpiece of Asian cuisine.
