shish kebab from chicken stomachs- summer savory dish. Skewers of chicken navels, popularly called them that way, are very crispy - you can use them as a beer snack. Having gone to a country picnic today, I wanted to conduct an experiment and cook a favorite picnic delicacy of our gardening neighbors. We will not tell guests about the composition of the ingredients until the last, ok?
Let's move on to marinating. The ventricles require a longer marination than regular kebabs. As a marinade, we use high-calorie mayonnaise, salt with spices (I was brought from the Caucasus), onions with garlic. You only need a little bit of garlic.
I was lucky to buy peeled chilled stomachs without yellow membranes. Full fresh! Which is what we need. Fresh offal is an ideal option for cooking unusual kebabs.
A little about salt. For barbecue, it is enough to add a mixture of peppers and ground coriander to the salt. This salt was given to me as a gift.
Let's add to chicken navels semirings onion and chopped garlic.
A light dash of mayonnaise. Guys, please don’t throw “slippers” and don’t write that mayonnaise cannot be used for barbecue. Why not? Yes, we use mayonnaise as a marinade. With this sauce, our ventricles will be tender on the inside and crispy on the outside when browned on skewers.
We mix everything with our hands. Mash onion and garlic between fingers. Juice should stand out. Marinating chicken stomachs at least 3 hours.
Carefully put on skewers. I took small skewers with very sharp ends.
We send the ventricles to the grill with hot coals. We fry until ready. In the process of frying, we rotate in a circle for high-quality frying from all sides.
Chicken skewers are ready! Serve for a picnic with summer greens and vegetables.
One of the most delicious offal in a chicken carcass is the chicken stomach.
Marinated chicken ventricles in soy sauce are spicy and incredibly tasty. They contain a minimum amount of fat.
Prepare, and your family will appreciate your abilities. Serving them to the table several times a week, you can enrich your body with useful substances.
Products:
✓ Chicken ventricles - 0.5 kg.
✓ Bulb - 1 pc.
✓ Garlic - 5 cloves
✓ Vinegar - 1/4 cup
✓ Sunflower oil- 1/2 cup
✓ Soy sauce - 1 tbsp. the spoon
✓ A bunch of dill
✓ Salt and pepper to taste.
How to cook marinated chicken ventricles:
First of all, we need to boil the ventricles in salted water until fully cooked. Time is one and a half hours.
Leave, let it cool down. Cut the cooled ventricles into thin strips.
Peel the onion and cut into half rings. Combine ventricles and onions, season soy sauce and spices to taste. Mix well.
Pass the garlic through a press. The oil can be heated in the microwave.
Wash fresh dill and finely chop. Combine oil, garlic, vinegar and dill. Mix well.
Pour the garlic mixture into the ventricles. Stir gently.
Place in the refrigerator overnight to marinate.
Bon appetit!
Chicken offal is considered healthy, and in some world cuisines and delicacy products, which has led to their popularity in cooking. In addition, such products have a very affordable price, and ready meals stand out for their high palatability. Therefore, there are quite a lot of recipes for cooking chicken stomachs today, including marinating the product for serving as a snack or further use as an ingredient for salads.
How to choose?
The second name for chicken stomachs is chicken navels. This by-product is a specific segment of the bird's digestive tract, which is responsible for crushing and digesting the incoming food that is fed to the chicken. It is worth noting that the stomachs in some cuisines are considered a delicacy product, which is also endowed with a rich chemical composition, where a large number of vitamins and trace elements important for the human body are released.
In light of their unique properties, affordability, and palatability, navels can be cooked in a variety of ways, including marinating for nutritious and appetizing snack. However, the primary task, which determines the guarantee of benefit and pleasure from using the product, is the competent selection of the proposed products in the supermarket or on the market for further processing at home.
There are a number of characteristic signs that will indicate the quality of chicken stomachs.
offal density
Single for chicken heart and navels evidence of freshness and good quality there will be softness. It is more difficult to be guided by this indicator if a frozen product is purchased. If the chilled product is soft, but at the same time elastic, and springy on contact, then the proposed by-product will be suitable for consumption.
Humidity of stomachs
The proposed products of good quality should not be sticky or, on the contrary, dry. The ideal condition for the by-product will be the minimum moisture content of its surface.
Deadline for the sale of goods
As for the chilled product, the deadline for its implementation is two days. Such information must be indicated on the packaging. A frozen stomach will have a much longer shelf life, but chemical composition such products will already be somewhat different.
Types of offered goods
Meat stalls may offer peeled or unpeeled stomachs. Each of the options is suitable for use, but the first type does not require pre-treatment before cooking, which concerns the removal of the inner film from the surface of the stomachs.
Smell
Expired or spoiled goods will have a sour or rotten aroma to hide obvious signs of substandard, some unscrupulous sellers resort to using fragrant spices and other products with a pronounced smell to sell low-quality stomachs. In the presence of even minimal aromas of such spices, it is worth refusing to purchase the product.
A good by-product should have an unobtrusive meaty aroma with a little sweetness, without any additional foreign odors.
Type of film on uncleaned stomachs
If the product is sold without processing, the presence of a film may indicate the quality of the product - it will be colorless in a fresh offal, a yellow film will appear in an old or expired chicken stomach.
Training
Most chicken stomachs will need to be cleaned before marinating. The film, if any, as well as the fatty membrane, is subject to mandatory removal. To cut this section out of the product, it should be cut at each end, and then separated from the ventricle itself. As a rule, in a raw chilled offal, all excess inclusions are removed without special difficulties. But after heat treatment, this task will be many times more difficult.
It is worth getting rid of the fatty film so that in the future the product does not become bitter after cooking.
And you should also inspect the purchased products for the presence of bile on it. If there are such inclusions, then part of the offal with bile should be carefully cut off so as not to spoil taste qualities future dish.
And also the complex of preparatory measures includes careful processing of the navels under running water. The need is due to the fact that microparticles of soil or sand could accumulate in this part of the digestive tract of a bird.
If you plan to cook pickled chicken stomachs, then before using the marinade for offal, they will need to be boiled. Regardless of the age of the bird, heat treatment will take quite a long time - from one to two hours. Therefore, it is best to prepare the navels in advance.
So that during the cooking process they are saturated with various aromas, it is recommended to boil the stomachs with the addition of various spices, roots or seasonings to taste.
Recipes
There are a large number of options for preparing pickled chicken stomachs, but the recipes described below are the most popular.
in Korean
To make a savory and spicy snack for serving at the table at home, you should use the following set of products:
- chilled or thawed poultry stomachs;
- onions, carrots;
- garlic;
- soy sauce;
- vinegar (apple);
- any oil;
- acute adjika;
- salt, sugar, ginger root;
- chilli.
- It is necessary to use already boiled navels for pickling, so it is worth preparing the main ingredient for work in advance, and then let it cool. It is best to boil the stomachs in salt water with bay leaves and pepper. It is important that the by-product becomes soft.
- After heat treatment, the stomachs must be removed from the water and thrown into a colander to remove excess moisture from them.
- The next step is to prepare the rest of the ingredients of the dish. To do this, peel carrots, garlic, onions and ginger root. Grate carrots on a coarse grater spicy pepper chop, chop the garlic and ginger in a blender. Mix all ingredients into one mass.
- For this recipe boiled chicken stomachs should be cut into strips, and then added to the vegetable mix.
- Salt and pepper the dish, pour in the vinegar, then sprinkle the food with a little sugar. Mix all ingredients again.
- After that, add soy sauce and adjika to the composition.
- Onions should be peeled, cut into thin rings and fried in a pan with a little oil. Combine the onion with the rest of the products, pour the dish with oil from the pan.
- Mix all the ingredients, transfer to a convenient container with a lid and send for 2-3 hours in the refrigerator.
In kefir
For an appetizing snack of chicken navels with the addition of fermented milk product you will need the following products:
- seasoning hops-suneli;
- kefir with a minimum percentage of fat;
- carrots and onions;
- butter;
- fresh cilantro and green onions;
- salt, black pepper.
Prepare the dish according to the recipe below.
- Cooking stomachs involves their preliminary boiling. After that, the product must be cooled, cut into small pieces of any shape you like, put in a container with high walls.
- Next, peel the onion, cut it into rings or half rings, add to the chicken offal.
- It is best to chop the carrots on a coarse grater, then add it to the onions and stomachs, season the food with spices and salt, pour a fermented milk drink on top. The components must be thoroughly mixed, left to marinate in the resulting composition at room temperature about 40-50 minutes.
- After the lapse of time, the resulting mass must be laid out in a baking dish in the oven, sprinkle with a small amount of oil, grate the cheese on a fine grater on top.
- It is necessary to cook the stomachs at an oven heating temperature of about 180 ° C for about 20 minutes. To decorate the dish before serving, it is recommended to chop the onion and cilantro, sprinkle the hot dish on top.
In order to choose the right product for pickling, it is important to pay attention to the color of the proposed product, fresh stomachs from young birds will have a pink color. Such a product will cook many times faster and become soft. It is these variant of the stomachs that will be most suitable for pickling in spicy marinade or dairy products.
Among the more advantageous combinations, one can single out the use of offal with pasta, vegetable or mushroom sauces.
In the course of using one or another version of the marinade for the stomachs, you can safely experiment with the addition of spicy spices and herbs that will ennoble the taste of the finished snack, as well as make the dish more original.
Preparatory work that relates to purchased frozen poultry navels should begin with a gradual defrosting of the purchased product. It would be more correct to leave the offal for some time in the refrigerator, and then bring it to the desired state at room temperature. Too aggressive methods of thawing stomachs will lead to a deterioration in the organoleptic qualities of the product, as well as the loss of a number of beneficial trace elements and vitamins from the composition.
There is one secret of boiling chicken navels, which will make the offal tender and soft. To achieve this, several steps must be taken.
- After the mandatory processing and cleaning of the stomachs, they must be placed in a container with chilled water, left to soak for 2-3 hours.
- After that, drain the liquid, put the product in a container for heat treatment, fill the stomachs hot water. Bring to a boil at high temperature, remove foam from the surface. Reduce the heating temperature, then cook the product over medium heat for about half an hour.
- After the lapse of time, add bay leaf to the container with offal, salt and pepper. Boil another 20 minutes.
- Remove the container with the stomachs from the stove, cool the offal without removing its broth.
Such a product can be used for further preparation of any dish and snack, whole or sliced.
For information on how to cook pickled stomachs in Chinese, see the following video.
Good day, my wonderful cooks. I noticed that many people think that it is unlikely that something tasty can be cooked from chicken stomachs (navels). And in vain - you should not write them off. If you choose a fresh product, properly process and cook it, it will even come out very tasty. And today I will tell you how to marinate chicken stomachs and cook delicious salads of them.
The calorie content of this offal is 130 kcal. The ventricles are rich in proteins - there are 21 g of them. Fats here are 6.4 g, and carbohydrates - 0.6 g.
Navels are rich:
- vitamins, and;
- zinc, iron, chromium, phosphorus, copper, magnesium;
- monounsaturated fatty acids.
With a rich set useful substances, chicken stomachs have a beneficial effect on the condition of hair and skin. It also improves immunity and appetite. Since this product contains iron, it prevents the development of anemia.
Just remember that the maximum shelf life of refrigerated ventricles is 48 hours. Therefore, be sure to look at the date of "manufacture" when buying them. After this time, it is better not to cook the chilled offal.
You can buy both peeled and unpeeled offal. When cleaning the ventricles, you need to get rid of the elastic membrane and fatty film. Then wash them well, if desired, cut in half.
How to cook marinated chicken ventricles
Korean cooking recipe
This simple recipe will appeal to those who love spicy delicacies. For this dish you will need:
- 350 g stomachs;
- large onion;
- 1 carrot;
- 4 tbsp soy sauce;
- 4 garlic cloves;
- 2 tbsp apple cider vinegar;
- 1 tbsp acute adjika;
- 3 tbsp olive or other vegetable oil;
- 1.5 tsp Sahara;
- 1 tsp salt;
- a small root of ginger (with a walnut);
- 1 PC. hot pepper.
First of all, the navels need to be boiled. You can cook them in lightly salted water on the stove. In 40 minutes they will become soft. If you have at your disposal, use her help. In this unit, you can make ventricles in 20 minutes. After boiling, discard the offal in a colander - let the excess water drain. And cool to room temperature.
For now, let's move on to preparing the other ingredients. Peel the carrots, wash and grate Korean carrot. We clean the garlic and ginger, and then rub them on a fine grater. Cut the hot pepper into thin rings. And then we send garlic, ginger and pepper to carrots.
Chilled chicken stomachs cut into thin strips. And add offal to vegetables. Then we salt everything. Next, add vinegar and sugar, and mix the ingredients. Then we send adjika with soy sauce to a bowl. Again, mix all the ingredients.
Grind the peeled onion in half rings and send it to a frying pan with heated oil. Fry it until golden brown. Then we transfer the hot oil with onions to a bowl with the ventricles and mix everything well. And then we put this yummy in the refrigerator for a couple of hours to marinate. Well, then we take a test 🙂
Marinate chicken stomachs in kefir
We will cook this yummy in the oven. But first things first. To prepare 1 kilo of ventricles, you will need:
- 1 tsp hops-suneli;
- 1 liter of fat-free kefir;
- 150 g of hard cheese;
- 1 carrot;
- 1 onion;
- salt + pepper;
- 70 g butter;
- a bunch of cilantro and green onions.
We cut the boiled ventricles into slices and send them to a deep container. Chop the onion in half rings and place it there. Rub the peeled carrots on a coarse grater. However, if you have a Korean carrot grater, use it. After we add hops-suneli, salt, pepper and fill everything with kefir. Mix everything thoroughly and set aside for an hour - let it marinate.
Then we shift the offal with vegetables and sour-milk marinade into a baking dish. Pour over melted in advance butter and sprinkle with grated cheese. Next, we send this dish to an oven preheated to 180-190 degrees. It takes about 20-25 minutes to cook. Before serving yummy, sprinkle it with chopped herbs (cilantro and onion).
Salads with chicken stomachs
And what delicious salads! What is there to say. You will definitely try it, and then write a review in the comments. I hope the recipes will awaken your appetite 🙂 And these salads are very easy to prepare.
With pickled onions
The recipe is:
- 500 g stomachs;
- 250 g pickled onions;
- 1 carrot;
- 2 tbsp vegetable oil;
- seasoning for Korean carrots;
- 2 tbsp apple cider vinegar;
- 3 cloves of garlic;
- salt + pepper.
Boil offal until tender. And we throw it into a colander - let excess water drain from the stomachs and cool.
Peel and chop the carrots. By the way, there are several ways to do this. On a regular grater, on a Korean carrot grater or on a cabbage shredder. I prefer the last way. Carrots are chopped into thin petals - it comes out very beautifully.
We send oil, vinegar and chopped garlic to the pulp to the carrots. Sprinkle seasoning for Korean carrots, salt and pepper on top. And also put here pickled onions and boiled navels cut into slices. We mix everything thoroughly.
We shift the salad into a tight plastic bag. We tie it well and send it to the refrigerator for the night. Already in the morning you can taste delicious 🙂
With pickled cucumbers
This salad is very satisfying - it has a lot of protein. And pickled cucumbers give it spicy notes. This salad can be a great option for a light lunch or a hearty dinner.
To prepare it, stock up on the following products:
- 200 g fresh champignons;
- 200 g of ventricles;
- 3 pcs. pickled cucumbers;
Boil the chicken stomachs, then discard them in a colander. At the same time, excess liquid leaves and the offal cools down.
Boil the mushrooms separately. Do not boil them for a long time - just immerse the mushrooms in boiling water for 5 minutes. Then drain the liquid, and throw the mushrooms into a colander.
Mushrooms and stomachs are cut into strips and sent to a deep bowl. Next, we switch to other components of the salad. We clean the onion from the husk, cut it into thin half rings and send it to the stomachs with mushrooms. Pickled cucumbers cut into cubes and placed there too. Salt on top and pepper. Then add the dressing and mix everything thoroughly. That's all - the salad is ready. Hamster to health 🙂
Most recently, at gatherings with friends, the conversation turned to favorite dishes. You know, there are some that the whole family loves and looks forward to when you cook them. And there are also recipes that help out in any situation (the unexpected arrival of guests when you need to cook quickly, tasty and inexpensively).
So I have a few favorite lifesaver sticks, and one of them is marinated chicken stomachs.
Many people think that it is hardly possible to cook something tasty from chicken stomachs (navels). But in vain - you should not write them off.
The use of this product has a very positive effect on the human body. At the same time, their calorie content of stomachs is quite small (within 130–170 kcal per 100 g), so they belong to the category dietary products.
This recipe was shared by my mother-in-law. “You know,” she told me, “in 35 years of marriage, there has never been a case where this snack did not go with a bang!” And she was right.
Ventricles marinated in soy sauce they turn out spicy and incredibly tasty, and even a schoolboy can cope with the cooking process itself.
How to cook delicious chicken stomachs
So today's editorial "So simple!" invites you to learn how to cook pickled chicken ventricles. A recipe that will help out in any situation!
Ingredients
- 700-800 g chicken stomachs
- 2 onions
- 5 garlic cloves
- 50 g vinegar
- 50 g soy sauce
- 0.5 tsp Sahara
- 0.5 tsp salt
- black pepper (ground) to taste
- 5-6 sprigs of dill
Cooking
A real housewife does not have a question what to cook from chicken stomachs, because these are inexpensive and versatile offal. On their basis, you can cook many dishes.
I suggest you find out one more good recipe from the navels, namely:. One of my favorite dishes since childhood!
Be sure to try to cook these chicken ventricles, marinated in soy sauce. They are . And they contain a minimum amount of fat, so you can eat and not worry about your figure.
