Chicken stomach: a recipe for cooking goulash with a side dish

Chicken stomach, the recipe of which is discussed below, can be served as a cold appetizer, as a tasty goulash, and used as a main ingredient in a hearty salad. However, it is worth noting that in any case such meat should be boiled for at least one and a half hours.

Chicken ventricles with noodles in tomato sauce

chicken stomach recipeIngredients Required:

  • ripe tomatoes - four large pieces;
  • fresh greens - one big bunch;
  • chicken gizzards - one kilogram;
  • bulbs with greens - two large;
  • iodized salt - one full spoon;
  • durum wheat vermicelli - half a pack;
  • pepper and other spices - to taste;
  • fresh carrots - two large;
  • vegetable oil - forty milliliters;
  • tomato paste - one big spoon.

Chicken stomach: cooking recipe

Meat processing

how to cook the ventriclesIn the process of purchasing by-product, it must be remembered that during heat treatment it is significantly reduced in size.In this regard, for the preparation of goulash for six servings, it is recommended to take approximately one kilogram of the ventricles. Thus, the meat should be washed well, remove the yellow film and again rinse thoroughly in hot water. Next, chicken stomachs need to put in a saucepan, add some water there and put on high heat. After fifteen minutes, offal is required to lay out in a deep plate, cool in air, and then chop sticks. This procedure is needed to make it much easier to cut the meat. Indeed, in its raw form, it is rather problematic to do so.

Chicken stomach: a recipe for cooking goulash in tomato sauce

Vegetable processing

Two large onions with greens, fresh carrots and ripe tomatoes need to be washed and peeled, and then cut into small cubes. You should also rinse the herbs under cold water and finely chop it with a knife.

How to cook the ventricles in tomato sauce: heat treatment of food

chicken ventriclesBoiled and chopped by-product must be put back into a saucepan with broth and put it on medium heat. Next to the ventricles is required to immediately add all chopped vegetables, salt, spices and vegetable oil.Thus, the meat should first be fried, and then topped up with a couple of glasses of drinking water, close the lid and simmer for one and a half hours, periodically adding the required amount of liquid. Ten minutes before the goulash is ready, it is necessary to sprinkle it with tomato paste and greens.

Chicken stomach: a recipe for garnish

To make the dish more nourishing, it is necessary to make a side dish for it. To do this, boil half a bag of vermicelli in salt water, drain them in a colander, rinse in cold water, put in a saucepan to the goulash and mix well.

Proper serving

After the noodles become hot in the skillet, it should be laid out on a portioned plate along with chicken stomachs, and sprinkled with chopped greens or grated cheese on top.

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