Everyone will surely love roasted in the oven orboiled bird. But only a few except white breast or juicy thighs love the giblets: chicken stomach, heart or liver. And this is explained by the fact that not everyone cooks meals using offal. And in vain, because you can surprise your loved ones with new extravagant tastes. Try to make a kebab using chicken stomachs. The photo shows how appetizing the unusual dish looks. Also in this article describes the recipe for spicy gourd vegetable stew. Experiment using optional ingredients and favorite seasonings.
Cooking kebabs. First recipe
Not always sold offal in supermarketstaken from young chicks. So, and the product will be harsh. Therefore, the chicken stomach before frying is better to boil or extinguish almost until ready. Take a kilogram of fleshy stomachs and, without cutting them, pour broth or water with the addition of any tomato sauce. Cooking time depends on the hardness of the product. It may take from half an hour to an hour and a half. Mix boiled stomachs with one cut into rings of onion, salt, pepper and three tablespoons of lemon juice and leave to marinate for an hour. Then fry over smoking coals.
Cooking kebabs. Second recipe
If you are using a young chicken stomach, thenno preliminary preparation is required. You can immediately, without boiling fry the meat pieces over the fire. To do this, place whole or halved chicken stomachs (1 kg) in the marinade, which is prepared from a glass of pomegranate juice, chopped greens (parsley, cilantro, onion), a mixture of different peppers and salt (by eye). Lay products in layers, slightly pressing down. Put the mass in the refrigerator overnight. Removing from marinade, string on skewers and fry until browning.
How to cook chicken hearts and stomachs. Stew recipe
Products:
- a pound of chicken liver;
- a pound of stomachs and hearts;
- two onions;
- three fresh tomatoes;
- two crushed garlic cloves;
- bunch of green onions;
- Chin spoon of soy sauce;
- two table. spoons of vegetable oil;
- juice of half a lemon;
- a third cup of water;
- sharp ground pepper;
- one tea spoon ketchup;
- salt.
Preparation
Chicken stomach and heart chop and foldin one bowl. In the other is placed the liver, crushed much larger. Squeeze lemon juice into both containers. Mix well and let stand no more than ten minutes. Drain liquid from the stomachs and hearts, put in a pan and simmer on low heat, seasoning with soy sauce and tomato ketchup diluted in water. After thirty to forty minutes, pour in the mass of the liver and sliced vegetables, seasoning with salt and spices. The dish should be cooked over moderate heat to avoid boiling over the sauce and broiling. You can cover the pan with a lid. Taste it and add other spices. After half an hour stewing the dish should be ready. Serve with boiled macaroni or rice.
