Chicken stomachs: good and bad. How to cook chicken stomachs correctly

Most likely, there are few such people, whoeverliked dishes made from the stomachs of chickens, which many call chicken navels. Of these, you can come up with a lot of delicious dishes. But not only delicious, but also useful. After all, the main value of this product is the high content of folic acid and iron. Today we will start talking about "navels" a bit from the other side. So, what are the characteristics of chicken stomachs? The benefits and harm of these products - what are they?

Composition of the stomach of chicken

To begin with, it should be mentioned that this product isthe chemical composition is very similar to most other poultry offal. You can identify a small amount of fats, proteins, water and very little, only 1%, carbohydrates. Already mentioned folic acid is an indispensable element, intended for the development of organs and tissue regeneration.

Is it because of this that chicken stomachs are so useful?Benefits and harm are also determined by other elements, including vitamins A and B, including riboflavin, niacin and thiamine, as well as sodium, potassium, zinc, phosphorus, manganese, magnesium, copper and cobalt. How are you? Literally a couple of words about the calorie content of the product per 100 grams: boiled ventricles - 105 kcal, stews - 75 kcal, fried - 120 kcal.

The Benefits of Chicken Stomach

With the characteristics and composition of the "navel", we got acquainted. Proceeding from this, it is possible to designate also that, what advantage of chicken stomachs for an organism of the person:

1. They improve the condition of hair and skin, increase appetite, support the functions of the immune and circulatory systems. All this thanks to iron, folic acid and protein.
2. Stimulate the processes of cell division, developmentand the growth of all organs and tissues. For this reason, the stomach should be included in the diet of pregnant women and young children. The reason is the presence of folic acid.
3. The benefit of chicken stomachs lies in the fact thatthey improve the functioning of the intestines. Thanks to the film, which they are covered from the inside, the person's intestinal microflora is normalized and his natural cleansing is improved.
4. In the last paragraph, we mentioned the film,which are yellow. So, they are not used in cooking, but are actively used by folk healers. If they are dried and ground into powder, they will help with diarrhea, dysbiosis, with exacerbation of gastritis, pain in the pancreas and stomach, rickets, dystrophy and with a weakened body.

Harm of chicken stomachs and precautionary measures

Despite the fact that the "navel" is very useful, you can notforget about certain precautions. This product is perishable, in a refrigerator it can in no case be stored for more than two days. After this time, the stomachs not only lose their useful properties, but will also present a real danger to your health, as they absorb a lot of toxins.

This is their distinctive feature.Therefore, always pay attention to the date of production and, after preparing a delicious dish, do not store it for long. Remember, when buying chicken stomachs: the benefits and harm always stand side by side. Know that they contain a lot of sodium: 100 grams - 70 mg, and the maximum allowable rate for an adult is 2300 mg per day. And they contain a lot of cholesterol, so control it all.

Cleaning of chicken stomachs. general information

So, we have decided on the necessaryproducts and bought chicken stomach. Benefits and harm are also studied. It remains to study and master one more, not the most pleasant, preparatory stage - their purification. After all, many people, having eaten a ready dish from the "navel", then complain about their excessive rigidity. Although this, it seems, should not be. What is the reason? You need to know how to clean chicken stomachs. There are several ways to do this.

If you purchased uncleaned products for a reasonthat they are cheaper, then get ready for not the most pleasant work. You probably understand that the ventricle is a muscular organ that is covered on one side by a layer of fat, and on the other, by an internal one, namely this film, which protects it from damage. That's why it's so tough. The most difficult thing in cleaning up is the question of how to clean the stomachs of chicken. There are several ways to do this.

Methods for cleaning chicken stomachs

There are three main methods:

1. Scald the "navels" with boiling water, after making a few cuts on them and turning them inside out. Then with nails scrape off the skin of yellow color.
2. A relatively ancient way of how to cleanchicken stomachs. Add 40 grams of salt to two liters of water, cold. Soak them in this solution for an hour and a half. After that, it is much easier to remove the film. Then, for a short time, soak in water, also cold. At the final stage, it is well washed in running water to remove the remains of sand and debris.
3. We beat off the stomach before cleaning the stomachknife or any other blunt object. We make an incision, then turn it out and carefully cut off the membrane with a sharp knife. The fat layer is also removed. Most often in the washing process, she herself leaves. We hope that you have learned well how to clean the stomachs of chicken, and you can do it qualitatively and without much effort.

What is made of chicken stomach after cleaning

Cleaned stomachs can be stored long enough,but re-frozen - no more than four months. Before preparing the main dish, the "navel" in almost all recipes must be boiled, and here the principle is: the longer it does, the better. Bouillon, by the way, is not recommended to be poured, but can be used for making sauces and soups.

Chicken muscle stomachs have many optionsuse, are used in a wide variety of recipes. Soup, salads are prepared from them, they are stewed, fried, baked, used as fillings for pies and pies. If the chicken was young, then they cook about 40 minutes, if the old one - two hours. If you want to bring them to readiness quickly, take a multivark or pressure cooker, it will be faster twice. Keep in mind that when talking about soup with giblets and homemade noodles, then it's about chicken stomachs.

Prepare a dish of "navel"

When it comes to talking about what to cook withstomachs of chicken, before your eyes immediately appear visions of different dishes from this product. I remember childhood and what my mother cooked in those days. We all then tried them for the first time. We remember how they were cleaned for a long time, scraped, pulled out some pebbles. In general, after the stomachs were cooked, there is something they did not want at all. Especially considering their not very appetizing look. But after we tried them, they got on the list of the most favorite dishes. The easiest way to cook delicious food from them, reminiscent of our childhood, is to extinguish them. To do this, we need the following ingredients: 350 grams of stomach, medium-sized bulb, vegetable oil and salt.

Recipe for cooking the simplest dish from the "navel"

So, we decided that we would put out our "navels".We proceed from the fact that they have already been cleared. Despite this, carefully wash them and cut them in half. You can cut even smaller, but we do not recommend leaving whole. Pour a little vegetable oil on the frying pan and lay out the stomach. Close the lid and stew for about 20 minutes. Then add the onion finely chopped and lightly simmer for about half an hour. It is possible more, but after 40 minutes remove the sample and bring it to readiness. Before the end of the quenching, it is possible to serve the salt, spread out on plates, to the table.

Turning to the question of what to cookwith the stomachs of chicken, extinguishing them, you will never regret this decision. Serve recommended with boiled rice, filling it with butter. You can with vermicelli. Bon Appetit! If you want to eat fried chicken stomachs, we recommend that they pre-boil, and then fry along with potatoes and onions. The most delicious dish! And do not be afraid to experiment in the kitchen.