How to cook chicken stomach?

The eternal question of housewives: "What should I cook for dinner? How to diversify the home menu? "Often because of the lack of time, we are obsessed with the same dishes. Others can not afford to buy everything they want, so they look for economical recipes.

Several times I heard from familiar housewives that they cook chicken stomachs. She never bought herself, was afraid that the children would not eat. Then all the same I made up my mind. I bought and cooked the way my colleague told me. Chicken stomach first washed, and then boiled in salted water. When they are slightly cooled, cut them into pieces, and the film of chicken stomach I cut off. In a deep frying pan fried the by-products with onions, carrots, spices, black pepper, adding soy sauce. It turned out a great side dish for pasta. However, I did not tell the household about the name of the meat. The secret was discovered only after the chicken stomachs quickly disappeared from the plates.

Now I wanted to learn more about how to cook delicious chicken stomachs. I asked my acquaintances, colleagues, read on the Internet. This is the result of a survey of tips for cooking dishes from these by-products.

Of all the recipes I read, I concluded that before cooking chicken stomachs, it is best to boil them first. Some cooks simply stew or fry them, because they like that the stomachs crunch. For those who like a tender meat, it is better to boil beforehand. There are different ways how to cook chicken stomach boiled: with bay leaf, with onions and roots, with the addition of a bouillon cube.

Tips on how to cook chicken stomach stew, are very diverse. As a sauce use everything you like - sour cream or mayonnaise, tomato or soy sauce, bouillon cubes. Addition to stewed chicken stomachs serve onions, carrots, mushrooms, Bulgarian pepper, cheese, cucumbers and much more. In general, who is in that much. I love such products, which you can experiment with, because they are well combined with many ingredients. Each time, changing their composition, you can vary the menu. Chicken stomach stewed in sour cream with bell pepper, or with mushrooms with mayonnaise and tomato sauce.

In addition to quenching, I learned how to cook chicken stomachs for sandwiches. Cooked with spices by-products cool to room temperature, scroll in the meat grinder. Add chopped boiled egg, pickled onion, mayonnaise. All mixed well and put on sandwiches, sprinkled with herbs.

You can cook salads.

Option one. Lay out layers on a dish: freshly cut cucumber cut into strips - 100 g; Chopped chicken stomachs boiled with bay leaves, carrots and spices - 300 g; Grated cheese - 100 g; Cut egg - 2 pieces; Freshly cut cucumbers - 1 pc. Lubricate each layer with mayonnaise. Garnish with greenery.

The second version of salad. A layer of boiled and chopped chicken stomachs - 400 g, a layer of grated fresh carrots - 1 piece, a layer of grated eggs - 2 pieces, a layer of grated cheese curd - 2 pcs. Densely to apply mayonnaise the top layer. From above, sprinkle well with canned pineapple, cut into strips, put around with fresh cucumbers, cut rings.

From chicken stomachs, you can prepare minced meat, which is then used for pies or pancakes. Stir the boiled stomach on a meat grinder, add green onion, boiled egg. Or mix the minced meat with boiled rice and green peas.

In order to stuff a thin lavash, chicken stomachs cut into strips, cabbage finely chopped and mixed with mayonnaise and garlic. On pieces of pita bread, put a layer of stomachs, then a layer of cabbage, sprinkle with dill, wrapped with a small bowl.

Bon Appetit!