Most by-products, according to some chefs, do not deserve due attention from the preparation of various dishes, but are in vain. Cooks around the world have long proven that chicken stomachs, liver or hearts are perfectly combined with all kinds of side dishes and have a pleasant aroma and taste..

Especially well-prepared dishes using chicken stomachs. This product contains large amounts of iron and raises hemoglobin well..

Recipes for the preparation of the ventricles are large, I would like to mention the most popular ones that are prepared by the hostesses of the whole country.

Simple and easy recipe
how приготовить куриные желудки в сметане
Ingredients amount
prepared offal 500 grams
medium fat sour cream 200 grams
carrot average 1 PC.
medium bulb onion 2 pcs.
vegetable oil 5 tablespoons
salt taste
ground black pepper taste
parsley 1 bundle
Time for preparing: 90 minutes Calories per 100 grams: 120 Kcal

This dish is especially popular for its simple ingredients and ease of cooking. Serve by-product should be hot, and pasta or potatoes can be used as a side dish..

Preparation Procedure:

  1. Usually, the shops sell already processed chicken stomachs, but if you bought them on the market, then remove the green film and fat from them, rinse with water; to clear желудки
  2. Onions cut into thin rings, and peeled and washed carrots cut into neat straws or grate; slice лук
  3. Put a deep frying pan on the fire, add vegetable oil to it and fry in it carrots and onions until rosy color; fry лук
  4. Add the stomachs to the vegetables and fry everything on the fire for 7 minutes;
  5. Fill the stomachs with water so that they are completely covered with it; add желудки
  6. Cover the entire contents of the pan with the lid and simmer for about 20 minutes;
  7. Open the lid and let the water boil, it will take another 15 minutes;
  8. Salt and pepper the stomachs;
  9. Add sour cream and a little pre-heated water, mix the ingredients thoroughly, cover and stew on the fire for about half an hour; add сметану
  10. Finely chop the parsley and add to the pan before cooking is finished;
  11. Mix everything thoroughly, remove the pan from the stove, leave the dish to infuse under the lid closed for another 15 minutes.

Chicken stews stewed in sour cream with potatoes and mushrooms

From any by-products you can cook excellent roasts using potatoes and mushrooms. This dish is especially successful using chicken stomachs and fresh champignon mushrooms..


  • offal – 700 grams;
  • potatoes – 700 grams;
  • champignons – 500 grams;
  • medium sized onions – 1 pc;
  • medium sized carrots – 1 pc;
  • sour cream of average fat content – 5 tablespoons;
  • water or chicken broth;
  • Bay leaf;
  • spice mix, salt – to taste;
  • olive or vegetable oil.

On cooking roast you need from an hour to one and a half free time. From these products you get 6 medium portions of the finished dish. Caloric content of each portion will be 600 kcal.

Preparation Procedure:

  1. Remove all unnecessary from the stomachs and wash them;
  2. Cut the by-product into small strips;
  3. Peel the potatoes and cut into neat cubes;
  4. Fry the stomachs for 5 minutes in vegetable oil;
  5. Add potatoes to the pan and fry all the products for another 10 minutes;
  6. Transfer the contents of the pan to a separate bowl;
  7. Cut the mushrooms into thin slices;
  8. Cut the onion into small cubes;
  9. Fry mushrooms with onions in vegetable oil;
  10. Add offal with potatoes to the mushrooms and leave to simmer over the lid, putting out a medium heat;
  11. Cut the carrots into rings and add to the pan;
  12. Mix sour cream with water, and better with broth and pour into the pan. Salt and add spices;
  13. Simmer for 40 minutes.

Serve the finished dish hot and sprinkle with chopped greens..

cutlets из рубленого мясаChicken cutlets with cheese – it’s tasty, unusual and just cooked.

Read how to make a delicious pork escalope, the recipe is here..

A recipe with photos and step by step instructions on how to make interesting bean patties.

Chicken ventricles in sour cream with vegetables

Meals from chicken stomachs are loved by many families, they turn out very tasty, satisfying and not at all expensive. An excellent option for making such a byproduct is a recipe using sour cream and vegetables..


  • offal – 500 grams;
  • medium fat sour cream – 3 tablespoons;
  • carrots – 1 pc;
  • Bulgarian pepper – 1 pc;
  • onion – 1 pc;
  • garlic – to taste;
  • vegetable oil – 3 tablespoons;
  • chopped greens;
  • salt – 1 tsp;
  • ground black pepper – to taste.

From these products you get 4 medium portions of the dish. You will need 60 minutes of free time to prepare it. Caloric content of 1 portion will make 500 kcal.

Preparation Procedure:

  1. Wash chicken stomachs, cut into pieces, medium size;
  2. Put the boil water;
  3. At this time, fry the ventricles on high heat for 4 minutes;
  4. Pour the stomach with a glass of hot water and cover, leave for 40 minutes. Cut the carrots and onions into strips;
  5. Slice the bell peppers;
  6. Peel and finely chop the garlic with a knife;
  7. When the stomachs are steeped, add carrots, onions and peppers to the pan;
  8. Stir the contents of the pan, cover and leave on the fire for some more time;
  9. Add 2 spoons of sour cream to the stomachs;
  10. Add chopped greens and garlic, cover with a lid. Dish is ready.

Serve stewed stomachs with vegetables and sour cream is better with potatoes or pasta.

Chicken offal in a slow cooker with sour cream

An excellent option for cooking of offal is the use of a multicooker. The dish turns out very tasty with a minimum expenditure of effort for classic cooking..


chicken желудки

  • chicken stomachs – 500 grams;
  • sour cream – 150 grams;
  • onion – 1 pc;
  • flour – 1 multistacan;
  • paprika – 1 pinch;
  • water – 1 multi-glass;
  • salt, pepper – to taste;
  • greens – 1 bunch.

You get exactly 4 servings of the dish. It will take you 60 minutes to prepare it. The calorie content of each serving will be 400 kcal..

Preparation Procedure:

  1. Wash and dry chicken stomachs;
  2. Cut the onion into small pieces;
  3. Set the “Frying” mode on the multicooker and passive the onions to a rosy color;
  4. Add the stomachs and continue to fry;
  5. Mix sour cream with water;
  6. Add flour to the stomachs, pour sour cream, salt, add spices;
  7. Set the “Cooking” mode on the slow cooker and cook the dish for 40 minutes with the lid closed;
  8. At the end of cooking, decorate with greens..

Recipe for baked chicken stomachs in pots

Especially soft and gentle chicken stomachs are obtained if baked in pots. This way of cooking offal is loved in many families..


  • chicken stomachs – 500 grams;
  • sour cream – 1 tablespoon;
  • onion – 1 pc;
  • carrots – 1 pc;
  • butter – 10 grams;
  • salt, spices – to taste;
  • greens – 1 bunch.

To prepare this dish you will need 1.5 hours, but in the end you will get 2 pots of the finished dish. The dish of each pot calories will be 500 kcal.

Preparation Procedure:

  1. Rinse offals and cut into small pieces;
  2. Dice onions and carrots, fry until half cooked;
  3. Put the stomachs, zazharku in a pot, add sour cream, spices and fill with water so that it covers the entire contents of the pot;
  4. Preheat the oven to 180 degrees and place the pots. Bake for an hour;
  5. Sprinkle with chopped greens before serving..

Useful tips

If you like very soft and tender chicken stomachs, boil them beforehand. After cooking, they can be safely sent to roast or stew, observing the rest of the cooking procedure..

This by-product can be used in the preparation of snacks. For example, boil your stomachs, process them through a meat grinder, add tender spices and sauce and spread the resulting mixture on a fresh loaf..

You can stew chicken stomachs in a variety of sauces, not only in sour cream. Often they use mayonnaise or tomato paste..