Nutrition specialist: "I order you to eat 150 grams a day!" Due to the presence of a special yellow film inside...

Chicken stomachsOr, as they are called, navels, have long been loved by housewives. Chicken navels on honey, our ancestors loved to snack in the XVII century, which can be found, for example, from the novel by Alexei Tolstoy “Peter the First”.

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It is very important to properly prepare the navels for cooking. If a yellow film or particles of stomach contents remain on their inner surface, the meat will be bitter.

A portion of chicken stomachs can be safely equated with the course of vitamins necessary for the normal functioning of the human body: this is due to the significant content of pantothenic, folic and ascorbic acids in the navels.



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Navels occupy an honorable place in folk medicine. They are used for poisoning and other digestive problems to pull toxins out of the body and normalize the production of gastric juice.



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Due to the high content of zinc, chicken ventricles are very useful for young children. Zinc helps to form and strengthen the bone tissue of babies, improves the condition of hair and nails.





A real hostess will not have the question of what to cook from chicken stomachs, because these are inexpensive and versatile by-products. On their basis, you can prepare many dishes, some of which we will meet today.

Chicken stomach diet in sour cream



The ingredients

• 1kg chicken stomachs
• 4 bulbs
• 1/4 nutmeg
• pepper
• 200g sour cream
• 2 tbsp vegetable oil

Preparation

1. Cut the bow as thinly as possible with half rings.
   
   
   
2. Wash your stomach thoroughly. After that, dry them and put them on a warm pan.
3. Roast, stir, 5-7 minutes.
   
   
   
4. Add all the onions, salty, pepper and carcasses for 30 minutes on a very slow heat, stirring periodically.
   
   
   
5. Stomaches should stew in the juice they will let in, as well as in the onions, which as a result will be almost invisible.
6. After half an hour, sprinkle the stomach with grated nutmeg.
7. Pour on the navels all the sour cream, stir for a minute and, turning off the fire, hold under the lid for a couple more minutes.
   
   
   
8. Put on a plate and, as an option, splash lemon juice.
   
   
   
9. Bon appetit!

Chicken stomachs with mushrooms Chicken stomachs with mushrooms are amazingly delicious! One of my favorite dishes since childhood.





The ingredients

• 850g chicken stomachs
• 350g champignon
• 2 bulbs
• 1 tbsp olive oil
• 1/2 tbsp sea salt

Preparation

1. Wash and clean the chicken stomachs. Cut the stomach into small pieces (each into 3-4 parts).
   
   
   
2. Put your stomachs in the pot, pour water, salti.
3. Close the Kazan with a lid and put it on a slow fire for 40-50 minutes (preferably for 1.5 hours, the stomach will turn out tenderer).
4. 30 minutes before your stomach is ready, wash the mushrooms.
5. Dry them using a paper towel.
6. Cut the mushrooms and onions in small cubes.
7. Place the onion in a frying pan with butter and, stirring with a spatula, roast until golden.
8. Add mushrooms and fry until all moisture is completely evaporated from them. Mushrooms should remain soft, and the onions should not start to burn.
9. Add to the pan the stomach and part of the broth in which they were boiled.
   
   
   
10. Stir, cover the casket and leave the stomach to extinguish for 15-20 minutes on the lowest fire.
11. Chicken stomachs with mushrooms Ready! It remains to put on plates and serve on the table.

Soup with giblets for Gleb Zheglov



Remember the phrase of Gleb Zheglov from the cult film “The meeting place can not be changed”: “Eh, now would be a hot soup, yes with giblets, eh?” Sharapov, would you like a hot soup with guts? ?

Let’s try to make the legendary soup. Some say it's elementary: "Throw your navels into the water and boil." However, judging by the name, the soup is still chicken, and it should be cooked on chicken broth.

The ingredients

• 500–600 g of chicken guts (stomach, heart, liver)
• 1 carrot
• 2 bulbs
• 4-6 potatoes
• 3 tbsp vermishel
• 2 cloves of garlic
• greenery
• 1-2 bay leaves
• vegetable-oil
• 2-2.5 liters of chicken broth

Preparation

1. Wash your stomachs and hearts, cut off the excess. Wash it again and cut it with medium-sized pieces.
   
   
   
2. Place offal in water, bring to a boil and boil 5-7 minutes. Pour the water and rinse offal.
   
   
   
3. Important: this time will be enough only for cooking store by-products. Home ventricles and hearts should be cooked longer, otherwise they will be hard.
4. Cut the onions in cubes and sod the carrots on a large grater.
5. Roast the vegetables in oil until golden.
6. Peel the potatoes and cut the cubes.
7. Pour chicken broth into the pan and bring it to a boil.
8. In the boiling broth add potatoes, navels and hearts. After 20 minutes - liver, onions and carrots.
9. 5 minutes before the end of these 20 minutes add vermicella.
10. Turn off the fire, add salt and pepper to taste, chopped greens, crushed garlic and bay leaf. To avoid bitterness, remove the bay leaf after 5 minutes.
11. Let the soup brew for a couple of hours.
    
    
    
12. Soup with guts ready. Bon appetit!

Poultry by-products are inexpensive and nutritious. Try making this savory chicken heart salad. In addition to the amazing taste, it will enrich your body with vitamins and trace elements.

Find out what will happen to your body if you eat chicken legs more often. Many housewives throw them away as waste, unaware that the feet can prevent joint problems. Share this article with your friends, they will learn a lot of interesting things!