Cooking chicken ventricles 6 interesting recipes for main courses

Chicken or the ventricles, as they are called, pupochke - very popular byproduct. In this collection you will find interesting recipes of cooking different foods as side dishes.

The main difficulty in preparing chicken ventricles is to make them soft and mushy. However, having at hand the good recipes, this task is very easy to handle even a novice cook, never from this product is not ready. So, for lunch or dinner today - chicken ventricles.

First recipe: Chicken gizzards in a hurry

You will need: 500g chicken gizzards, 2 onions, 3 tablespoons vegetable oils? tsp soda, spices to taste, salt.

How to cook a simple way chicken gizzards. Rinse and dry pupochke, finely chop the onion, put it in a cauldron with hot oil, fry until browning. Add to the onions stomachs, fry until separation of juice, add soda - sauce foam, foam will come when, add spices, salt the mass and stir, cover with a lid and kettle over low heat put out a dish, stirring periodically, and pouring boiling water so that it is constantly covered ventricles . Cook until soft dish ventricles.

Many chicken gizzards taste like mushrooms, if you combine them with the mushrooms, then this feature of perception, if it exists, even stronger, and get even more delicious.

Second recipe: Braised with mushrooms and potatoes chicken ventricles

You will need: 650g chicken gizzards, 400g of potatoes, 300g mushrooms all fresh, 50 g sour cream, 1 egg, bay leaf, salt and pepper.

How to cook chicken gizzards with potatoes and mushrooms. Coarsely chop the mushrooms, potatoes cut into cubes to 2cm. Rinse stomachs, remove bile film, rinse again, cut, if large, into 2-3 pieces, pour water, put the laurel and boil for 2 hours until tender. Add to ready stomachs mushrooms, salt the, bring to a boil, reduce the heat and boil for 15 min, put the potatoes and cook until it is ready. Mix sour cream with egg, pour the mixture into the pan, stir and remove it from the stove.

Very tasty obtained chicken ventricles, cooked in sour cream.

Third recipe: Braised chicken in cream ventricles

You will need: 1 kg chicken gizzards, 50g butter, 2 carrots and onions, 4 tbsp mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt.

How to cook chicken gizzards in sour cream. Boil until tender stomachs, allow to cool and chop. Grated carrots rub, chop the onion and fry the vegetables in butter until soft. Add to vegetables stomachs, 5 minutes to put out, pour the sour cream, mayonnaise, put pepper and salt, season with butter, then still 5min, add chopped herbs, stir, remove from heat.

The following recipe is interesting because the ventricles are preparing not just in sour cream, and in very original cream sauce.

Recipe Four: Chicken ventricles in the original cream sauce

You will need: 500g chicken gizzards, 150g sour cream, 2 pickles, 1 onion, carrots and garlic cloves, fresh ginger root 0.5 cm, 2 tablespoons horseradish, black pepper, vegetable oil, salt.

How to cook chicken gizzards with an unusual cream sauce. Stomachs boil in salted water 40 minutes, let cool, cut into small pieces. Peel and cut into small dice carrots and onions. In a frying pan heat the vegetable oil, put the shredded ginger and fry with crushed garlic, then pull them out of the oil, put it in the stomachs, carrots and onions, cook 10 minutes, stirring occasionally. Pour the sour cream to the ventricles, add horseradish and chopped cucumber, mix, pepper and salt, put over medium heat 10 minutes more.

Stomach can cook a variety of dishes, including a kind of pilaf.

Recipe Five: Pilaf with chicken ventricles

You will need: 300g chicken gizzards, 2 cloves of garlic, 1.5 cups long-grain rice, 1 tomato, bell pepper, eggplant and a small bulb, black pepper, oil, salt.

How to cook risotto with chicken gizzards. With plenty of water to boil stomachs, salted broth to taste, remove them from the broth and cut. Grind the garlic and fry in oil until fragrant smell, add grated carrots, sliced julienne onions, eggplant, peppers, roast 3min, put a medium-sized sliced tomato, ventricles, pepper and salt, pour the broth left over from the stomach, add the washed rice, cover and prepare a dish 3min over high heat, then 7min on average, then at a minimum until cooked rice. If necessary, add broth.

Last in our selection of main dishes of chicken gizzards recipe - the most unusual, we will prepare for him pupochke in beer.

Sixth recipe: Chicken gizzards in beer

You will need: 500g of chicken stomachs, 2 onions, 1 cup of chicken broth and light beer, 1 tbsp Dijon mustard, vinegar, vegetable oil and butter, 1 tsp sugar, flour, black pepper, salt.

How to cook chicken gizzards in beer. Vegetable oil in a deep frying pan heat up, add the butter, melt and fry in oil mixture chopped onion half rings, add the peeled and washed stomachs, cut them into slices and fry 10 minutes, pepper and salt, stirring constantly pour beer and some of the broth, add sugar, add vinegar, cover and simmer for half an hour dish, adding broth, if necessary, and stir. When the ventricles are soft, add a little flour, stir, put out 2 minutes, add the mustard and stir the dish.

Chicken ventricles - the cheapest product from which, however, can be cooked a lot of very tasty dishes. Let suggested recipes help you with this, good luck to prepare!