How to cook chicken stomachs
1. Rinse chicken stomachs under cold water, dry a little.
2. Clean chicken stomachs: trim fat, films and veins.
3. Put chicken stomachs in a saucepan with cold water, salt and put on fire.
4. If foam forms during cooking, remove it with a slotted spoon.
5. Boil chicken stomachs from an hour to 1,5 hour to a soft and velvety consistency.
6. Put the prepared chicken stomachs in a colander, let the water drain and cool slightly - they are ready to eat.
Fusofacts
- Chicken stomachs must be boiled, since without boiling they are solid and when boiling, broth is used, into which all the impurities come out.- Chicken stomachs are inexpensive offal, in Moscow stores from 200 rubles per kilogram. (data as of June 2020).
- Calorie content of chicken stomachs - 140 kcal / 100 grams.
- When choosing chicken stomachs, keep in mind that if the stomachs have a lot of fat, then about half of the purchased weight will have to be cut off. Choose the most fat-free stomachs.
- The shelf life of boiled chicken stomachs is 3-4 days in the refrigerator. Fresh chicken stomachs for long-term storage must be frozen - then they will be stored for up to 3 months.
- It is important to rinse chicken stomachs very well, because they can contain sand, which is very dangerous for dental health.
Chicken stomach soup
ProductsChicken stomachs - 500 grams.
Potatoes - 2-3 potatoes per 200 grams.
Carrots - 1 pc. 150 grams.
Onions - 1 head per 150 grams.
Sweet pepper - 1 pc.
Oil is a tablespoon.
Chicken stomach soup recipe
Pour water into a saucepan, put on fire. Wash and clean the stomachs, cut each navel in half, put in a saucepan, salt and cook for 5 minutes, then change the water.
While the chicken navels are boiling, peel the potatoes, onions and carrots, peel the peppers from the seeds. Finely chop the onion, fry for 5 minutes, add carrots grated on a coarse grater, add to the onion, salt, fry for another 5 minutes over medium heat without a lid, stirring occasionally. Then add chopped bell peppers, fry for 10 minutes. Cut the potatoes, add to the soup, cook for another 10 minutes. Add fried vegetables to the soup, stir, add salt, cook for another 10 minutes.