Chicken stomachs are offal, which contain a huge amount of vitamins, proteins and other substances necessary for normal human activity.
How many chicken stomachs are cooked?
If you do not soak offal in the coldwater, then they will be prepared for at least an hour, and maybe more, but if you soak, then this time will be significantly reduced. Fortunately, long cooking is the most important drawback of these offal products. But the gentle and pleasant taste of the dish from chicken stomachs will fully pay for the time spent.
How to cook chicken stomachs?
If you are faced with the need to feed a few people, and the money you have to spare, use the recipe below - you will not regret it.
Soup with chicken stomachs
So, prepare chicken stomachs - 300 grams, four onions, two tablespoons vegetable oil, 250 grams of tomatoes, two tablespoons of round-rice rice, two yolks, three spoons of sour cream.
Now thoroughly wash the chicken stomach andclean them from the films. Then put in a saucepan, pour them with cold water and put on a fire. Half-finished offal is removed from the broth and cut into small pieces.
Onions chop thin rings, lay out inpan and fry in oil until golden brown. Then add the chopped stomachs and stirring the mixture until browning. Now peeled and diced tomatoes also add to the pan and simmer such a mass, stirring, over medium heat.
Stewed stomachs with vegetables are placed in broth andboil. Then add the rice and cook it until it is ready, pouring. Before serving, season the dish with sour cream mixed with yolks. Put this mixture in broth, warm up and mix, but do not bring to a boil, so that the yolks do not curl.
The next dish from chicken stomachs will also be tasty and economical.
Rassolnik with chicken stomachs
To make such a rassolnik, take 300grams of chicken stomachs, four cucumber (salted), one carrot, one turnip, three tablespoons of rice, one onion, a bunch of fresh parsley, a parsley root, a bunch of fresh dill, a little black pepper and salt, two cloves of garlic, a laurel leaf, one spoonful Butter.
Rinse chicken gently, cut themslices and place in a pot of water. Cook for an hour, add carrots, parsley root and turnip, cut into strips, and carefully washed rice into the broth. Continue to cook.
With pickled cucumber, gently cut the skin, thenpour it with one glass of hot water and boil for 15 minutes over a small fire. Next, remove the rind from the brine, place in it the flesh of cucumbers, cut into cubes, and cook for about ten minutes.
Now put in the broth of broth chopped finelyonion, bay leaf, pepper and cook your soup until rice is ready. Next, fill it with brine and after five-minute cooking, pour the crushed greens of dill and parsley. Before serving rassolnik, season it with garlic, ground with butter and salt.
These delicious and simple dishes can be prepared from these by-products, but that's not all.
As is known, chicken stomachs are also famous for,that they are an ancient folk remedy for dysentery. Also, with their regular use reduces the fragility of hair and nails. In addition, they help with urine acid diathesis and kidney stones. And, thanks to the ventricular film, which contains enzymes that promote the digestion of a variety of foods, the folk remedy from these offal products can stop diarrhea.
But only fresh chicken stomachs are of such benefit to the human body, so they should be stored for less than two days at temperatures from minus three to plus five degrees Celsius.
