Of chicken offal, thea variety of delicious dishes. Anything unusual and simply tasty can be prepared from the hearts, liver and chicken's ventricles. Especially delicious are the chicken stomach recipes that are known in many families.
When I was a girl of about ten, I came to the country for the summer to my grandfather and grandmother. In the courtyard the chickens were busily poking about in the ground, important turkeys were muttering something, geese were shouting ...
Once my grandmother wanted to pamper me with freshchicken. While making chickens, my grandmother would say: "Oh, now we're saving Adels for the giblets ..." I began to doubt, but when a tremendous teasing scent spread across the house, causing profuse salivation, I began to look at the kitchen with great impatience ...
So I first got acquainted with the concept of Chickenthe stomachs the recipe for cooking which my grandmother told me back in those old years. Since then, many recipes for dishes from chicken stomachs have appeared in my culinary "repertoire," but the one, my grandmother's first recipe, was unmatched to taste. Taste of my childhood.
A cook grandmother chicken stomach recipe was withmushrooms, simply amazingly delicious. Now this is my favorite food in my family. So, for four servings I take * chicken stomachs (or navels, as we call them) more than a half kilogram
* mushrooms grams three hundred or a half kilogram - it is better to take chanterelles
* a pound of potatoes
*one egg
* sour cream fresh 3-4 large spoons
* Lavra, salt, pepper to taste
Chicken stomach recipe requires a mandatorygood preparation, you need to rinse well, clean the film and boil for at least two hours, otherwise they will be stiff. Large ventricles need to be cut beforehand. In the water for boiling, you can add several laurel leaves to the fragrance.
Mushrooms also need to be washed in running water andcut into small pieces. Peeled potatoes, too, cut into small cubes. Cut the mushrooms to the umbilicals, cook for about 15 minutes, add the cut potatoes and cook for another half hour until the potatoes are cooked. Ready-made dish should be poured with sauce, which must be prepared from eggs and sour cream - that's all. Very tasty, you can believe me.
And here is how my friend from Belarus preparesthe stomach of a turkey recipe is uncomplicated, but the dish turns out very tasty. In Belarus, the stomachs are cooked with vegetables. They say that this dish is served there in restaurants.
First, the stomach must be thoroughly cleaned.If you buy them in a store packed in trays, then this slightly unpleasant process can be missed - they are already on sale for sale, so you just need to wash your belts.
So, take a kilogram of cleaned and washedstomachs, one carrot of medium size, large onion, a small tavern, a few small kochanchiki broccoli teaspoon universal seasoning (can be longer, it is to your taste, but do not overdo it), two or three cloves of garlic, salt, pepper, herbs.
Wash the stomachs on napkins and dry.Fry them on high heat until a ruddy brown and the appearance of a stunning aroma in a frying pan in vegetable oil, pre-salt. You can not and salt if the family fanatically stick to a healthy lifestyle. Now reduce fire, add half a cup of water and stew for half an hour, closing the lid.
Now cleaned carrots cut into thinlong strips, and chop the onion just finely and add everything to the stomachs and stew for about ten minutes. Zucchini should be peeled, cut into small cubes and added to the same frying pan, ready to cook on high heat.
Broccoli separately boil in a saucepan, puttingimmediately into the salted boiling water, for five minutes, add to the main course before serving. Everything is very delicious. Broccoli can be replaced with cauliflower or finely chopped white cabbage. You can do without cabbage - all the same, everything is tasty and nutritious.
These dishes can be prepared from stomachs. You can add to them and other giblets, it will be different varieties of delicious dishes. I recommend!
