From a nutritionist learned how to cook chicken offal to improve the condition of your nails and hair Bashny.Net

How to cook chicken stomach Is it good? Many people avoid this affordable product and prefer something else. You just have to learn how to cook them properly. What are the secrets of cooking chicken stomachs or chicken navels at all? This article will prove that even such a simple ingredient is clearly worth your attention.



How to cook chicken stomach scares away most consumers the presence of the notorious yellow film on chicken stomachs. Yeah, what's normal for live chicken is nonsense for chicken by-product. If you do not remove this film completely, the dish will be bitter. Agree, not the most successful idea, to serve such a dish to your guests.

Most modern stores can already be purchased. poultry. Take it and cook it. But what if you have to clean them yourself? How to organize the process correctly? You'll need a sharp knife and a cutting board. Make sure that the side was a deep container with cold water, where the stomach will then go. And there should also be a sink nearby to wash offal under a stream of cold water.



Let's say you start cutting. chicken. Remove the ventricle and cut it in half. Prepare for the fact that the smell in the kitchen may not be the most pleasant. Open the doors and windows and provide good ventilation. Wash your ventricles under cold running water. To make the yellow film easier to remove, you can pour boiling water on it. Then carefully cut everything unnecessary with a sharp knife, re-rinse under running water and immerse in a separate container with water.



A variety of ways Carefully strip off It is also necessary because it will not allow you to chew the finished dish normally. Moreover, carefully examine the purchased components. If you notice something superfluous, cut it off and throw it away. Then you can pre-boil the ventricles in slightly salted water. Do this for two hours to get a soft and juicy dish.

After that, chicken stomachs can be roasted whole or in pieces, made of them pate, marinated or frozen, added to the soup, served as the main dish. Cookers recommend not to spare onions if you are going to fry the navels. Also, an excellent tandem with fried chicken ventricles will be cumin, basil, mint, sesame, cumin.



Delicious pate Some scare away the very sight of chicken entrails. But cheating the picky is easy enough. From chicken ventricles you can make a completely delicious dish. No one will know what is inside. low-cost. Be sure to keep this recipe. And for better taste, you can add chicken liver and hearts to the stomachs. We guarantee that this pate will be ten times more delicious than purchased.

The ingredients

• 1 kg chicken liver
• 400g chicken stomachs
• 500g onions
• 50g butter
• 1 egg
• 3 tbsp vegetable oil
• 2 tsp salt without slide
• peppery
• 3-4 bay leaves

Preparation

1. Clean the chicken semi-finished products as we mentioned above. For an hour and a half, boil the ventricles in salted water. Then throw them away and wait for them to cool down. Once they cool, cut them into smaller pieces.
2. Cut the onions with large semi-rings and roast it in heated vegetable oil. Put the finished onion on the plate, and in its place immediately send a piece of butter and poultry. Roast them to gold.
3. In a blender bowl, place an egg, some butter, peeled chicken liver and spices. You can add a spoonful of a hot drink to taste, but this is not necessary. Whip the components to uniformity, and then add the bow and whip again.

Add the cut belly buttons to the resulting mass and beat everything to uniformity again. Next, prepare a rectangular shape and close it. foil inside. Pour liver mousse into this form. Also cover the shape with foil on top. Bake the dish for an hour and a half in a preheated to 160 degrees oven. After this time, the shape was removed, open the foil and place laurel leaves on the pate. Then again seal the shape with foil and leave the pate to ripen for the next day.



How to cook chicken stomachs: the original recipe be sure to try pateAnd you don't want to buy it in the store anymore. The fragrant dish will amaze everyone with its airiness and tenderness. You can spread on bread and eat right away, or you can make wonderful canapes. Even serving dear guests will not be shameful.