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How to pickle chicken navels. Pickled chicken stomachs recipe. It's delicious, fast, festive and very even for a snack! Try it, you won't regret

It's delicious, fast, festive and very even for a snack! Try it, you won't regret it! One of the most delicious offal in a chicken carcass is the chicken stomach. Chicken ventricles marinated in soy sauce are spicy and incredibly tasty. They contain a minimum amount of fat. Prepare and your family will appreciate your abilities.

INGREDIENTS

• 015 kg. chicken ventricles;
• 1 onion;
• 5 pieces. garlic cloves;
• vinegar - 1/4 cup;
• 1⁄2 cup sunflower oil;
• 1 st. l. soy sauce;
• bunch of parsley;
• pepper to taste;
• salt to taste.

COOKING

• Boil the ventricles in salted water until fully cooked (this is about 0.5 hours).
• Let it cool down when ready.
• Cut the cooled ventricles into thin strips.
• We clean the onion and cut into half rings.
• We combine the stomachs and onions, season with soy sauce and spices to taste. Mix well.
• We skip the garlic in the press.
• Heat the oil (maybe in the microwave).
• Wash fresh dill and chop finely.
• Combine oil, garlic and dill. Mix well.
• Pour the garlic mixture into the ventricles. Mix gently.
• Place in the refrigerator overnight to marinate.

PS. The taste of pickled ventricles is so rich and tender that you just lick your fingers. Stewed potatoes can be served as a side dish, it is ideal for the ventricles. Please your family and friends - because they deserve it.

Bon Appetit!

PS. Serving pickled chicken ventricles to the table several times a week, you can enrich your body with useful substances.

This recipe was shared with me by a site visitor, Veronica. Vegetables in Korean frequent guests on our table, this and beet And carrot and even Chinese cabbage, but here's chicken stomachs in Korean, this is something new. Without delay, I prepared this interesting dish and was pleasantly surprised, but it’s true, as Veronika wrote, the Korean appetizer from chicken stomachs is a very tasty and original dish. This dish will take its rightful place on your holiday table.

• 1 kg chicken stomachs
• 3 onions
• 2-3 cloves of garlic
• 4 tbsp. spoons of soy sauce
• 1 st. a spoonful of 9% vinegar
• vegetable oil
• ground black pepper
• sugar

How to cook chicken stomachs?

We clean the chicken stomachs from the film, rinse and boil until fully cooked, about 1.5 hours. Ready chicken stomachs cut into thin strips.

Peel the onion, wash and cut into half rings. Onions can be prepared in two ways:

1 option- lightly fry the onion in vegetable oil

Option 2 –pickle onions, as for salads. For the marinade, we need 1 tbsp. spoon of 9% vinegar, 1 teaspoon of sugar, 1 teaspoon of salt and 3 tablespoons of boiled water. We mix everything, pour the onion and leave to marinate for 1-1.5 hours.

Cook the onion in two ways and determine what you like best. I fried onions today.

We clean the garlic, wash and pass through the garlic.

Add onion, garlic, soy sauce, vinegar to the stomachs (if the onion is overcooked), pepper, salt to taste, mix everything well.

We place the chicken stomachs in the refrigerator and leave them to marinate for 5-6 hours.

Chicken gizzards, Korean appetizer is ready. This is something unusually tasty, I advise everyone to cook.

Veronica, thank you so much for the amazingly delicious dish, I think that many people, having prepared it once, will take this recipe into their culinary piggy bank and cook it for all holidays and beyond.

slabunova-olga.ru

Cooking awesomely delicious marinated chicken gizzards + recipes with them

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 about all this. I will teach you how to cook marinated chicken gizzards and delicious salads from them.

The benefits of chicken stomachs

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.

• vitamins A, B1, B2, B6 and nicotinic acid;
• zinc, iron, chromium, phosphorus, copper, magnesium;
• monounsaturated fatty acids.

Thanks to a rich set of nutrients, chicken stomachs have a beneficial effect on the condition of hair and skin. It also improves immunity and appetite, accelerates metabolism. 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

I have found many different recipes on the internet. But today I want to talk about how to make ventricles under a delicious marinade. Prepared for you detailed recipes with photos. By the way, I have another article about marinated chicken hearts devoted to chicken offal.

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 a multicooker-pressure cooker at your disposal, use it. 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. We clean the carrots, wash and grate for Korean carrots. 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 melted butter on top 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 whet your appetite. And these salads are very easy to prepare.

With pickled onions

• 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 a spicy note. 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;
• 1 onion;
• salt + pepper;
• sour cream or homemade mayonnaise - this is for dressing.

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 for health

takioki.ru

Cooking recipes

Marinated chicken ventricles recipe

Posted By: admin Dec 28, 2016

It's delicious, fast, festive and very even for a snack! Try it, you won't regret it!

One of the most delicious offal in a chicken carcass is the chicken stomach. Chicken ventricles marinated in soy sauce are spicy and incredibly tasty. They contain a minimum amount of fat. Prepare and your family will appreciate your abilities.

INGREDIENTS

• 015 kg. chicken ventricles;
• 1 onion;
• 5 pieces. garlic cloves;
• vinegar - 1/4 cup;
• 1 st. l. soy sauce;
• bunch of parsley;
• pepper to taste;
• salt to taste.

COOKING

• Boil the ventricles in salted water until fully cooked (this is about 0.5 hours).
• Let it cool down when ready.
• Cut the cooled ventricles into thin strips.
• We clean the onion and cut into half rings.
• We combine the stomachs and onions, season with soy sauce and spices to taste. Mix well.
• We skip the garlic in the press.
• Heat the oil (maybe in the microwave).
• Wash fresh dill and chop finely.
• Combine oil, garlic and dill. Mix well.
• Pour the garlic mixture into the ventricles. Mix gently.
• Place in the refrigerator overnight to marinate.

PS. The taste of pickled ventricles is so rich and tender that you just lick your fingers. Stewed potatoes can be served as a side dish, it is ideal for the ventricles. Please your family and friends - because they deserve it.

PS. Serving pickled chicken ventricles to the table several times a week, you can enrich your body with useful substances.

gotovimreception.ru

Marinated chicken ventricles

One of the most delicious offal in a chicken carcass is the chicken stomach. Chicken ventricles marinated 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.

• half a kilo of chicken ventricles;
• bulb;
• five cloves of garlic;
• vinegar - 1/4 cup;
• 1⁄2 cup sunflower oil;
• a tablespoon of soy sauce;
• a bunch of dill;
• salt and pepper to taste.

Marinated chicken ventricles. Step by step recipe:

1. First of all, we need to boil the ventricles in salted water until fully cooked. Time is one and a half hours. Leave to cool down. Cut the cooled ventricles into thin strips.
2. Peel the onion and cut into half rings.
3. Combine the ventricles and onions and season with soy sauce and spices to taste. Mix well.
4. Pass the garlic through a press.
5. The oil can be heated in the microwave.
6. Wash fresh dill and finely chop.
7. Combine oil, garlic, vinegar and dill. Mix well.
8. Pour the garlic mixture into the ventricles. Stir gently.
9. Place in the refrigerator overnight to marinate.

The taste of pickled ventricles is so rich and tender that you just lick your fingers. For a side dish, you can cook stewed potatoes, it is ideal for the ventricles. Please your family and friends - because they deserve it.

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 cost, and ready-made dishes stand out for their high taste. 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 prepared in a variety of ways, including pickling, for a 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

The only evidence of freshness and good quality for a chicken heart and navel 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 the chemical composition of such products will already turn out to be somewhat different.

Types of offered goods

Meat stalls may offer peeled or unpeeled stomachs. Each of the options is suitable for consumption, however, 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 much difficulty. 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 the taste of the 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 the carrots on a coarse grater, chop the hot pepper, 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 a 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 for 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 marinating in a spicy marinade or sour-milk composition.

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 defrosting stomachs will lead to a deterioration in the organoleptic qualities of the product, as well as the loss of a number of useful 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, pour hot water over the stomachs. 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.

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 about all this. I will teach you how to cook marinated chicken gizzards. Thanks to a rich set of nutrients, chicken stomachs have a beneficial effect on the condition of hair and skin.

It also improves immunity and appetite, accelerates metabolism. Since this product contains iron, it prevents the development of anemia. Chicken ventricles marinated in soy sauce are spicy and incredibly tasty. They contain a minimum amount of fat. Prepare: and your family will appreciate your abilities.

Composition of products

• 800 grams of chicken stomachs;
• two heads of onions (large);
• 5 cloves of garlic;
• 50 milliliters of 9% vinegar;
• 50 milliliters of soy sauce;
• 50 milliliters of vegetable oil;
• half a teaspoon of granulated sugar;
• half a teaspoon of salt;
• ground black pepper - to taste;
• green dill.

Marinated chicken gizzards: a step by step cooking process

1. We wash the chicken stomachs, put them in a saucepan and fill with water.
2. We send it to the stove, bring to a boil, salt and cook until cooked: about 1.5-2 hours.
3. Then take them out with a slotted spoon on a plate and cool.
4. Cut the cooled stomachs into thin slices.
5. Two heads of onions are peeled and cut into not very thin half rings.
6. We send them to a suitable dish and pour 9% vinegar. Mix and leave for 30 minutes to marinate.
7. Finely chop the garlic cloves.
8. We wash a small bunch of green dill, dry it and also chop finely with a knife.
9. We transfer the stomachs to a bowl, add pickled onions to them (the rest of the vinegar will have to be poured in here), garlic and dill.
10. Pour everything with soy sauce, pour in vegetable oil (I take odorless, but you can also use fragrant).
11. Add salt, sugar, ground black pepper to taste.
12. We mix everything thoroughly. Cover the bowl with cling film or a lid and refrigerate for at least two hours. Ideally, the dish should stand in the refrigerator at least overnight.
13. Serve on the table with a side dish of baked potatoes: it will be very tasty.
14. Advice. How to cook delicious potatoes in the oven, you can see on our website. Recipes for every taste: come and choose.

Bon Appetit!