Braised Chicken Stomachs with Pumpkin
Pumpkin recipes are always tasty and simple. This vegetable goes well with meat, chicken and offal. Since time immemorial, even the poorest have had pumpkin and chicken giblets in the kitchen, and it is not for nothing that simple peasant cuisine gives us the most delicious and popular recipes.
Braised chicken stomachs with pumpkin is a hearty meal rich in high-grade animal protein, folic acid, zinc, polyunsaturated fatty acids. The dish is well digested, suitable for both adults and children. Kids are suspicious of unknown food, so I advise cutting navels finely if the dish is intended for the whole family.
Once I met my seven-year-old neighbor in the meat department of our deli, he bought "chicken organisms." With a business look, the kid said that they are very tasty. He likes when mom prepares “organisms”, and she even entrusts him with such purchases!
- Time for preparing: 1 hour 30 minutes
- Servings Per Container: 4
Pumpkin Stew Ingredients
- 800 g of chicken stomachs;
- 200 g of carrots;
- 600 g pumpkin;
- a bunch of dill;
- a bunch of parsley;
- 60 g of onions;
- 4 cloves of garlic;
- 2-3 bay leaves;
- 50 g butter;
- 30 ml of sunflower oil;
- salt pepper.
A method of preparing stewed chicken stomachs with pumpkin
Chicken stomachs are cut into small parts, we remove all unnecessary, although nowadays carefully processed semi-finished products that do not require additional cleaning go on sale.
So, the processed and sliced ventricles with my cold water, recline in a colander, then when the water drains, dry on paper towels.
Pour the sunflower oil into the roasting pan, add the butter, put the ventricles, throw the chopped garlic cloves, a finely chopped bunch of dill.
Then add to the roasting pan sliced onions and grated carrots on a coarse grater. We put 2-3 bay leaves, pour ground black pepper.
We close the roasting pan with a lid, simmer on low heat for about an hour, until the meat becomes soft.
We cut the pumpkin in half, we scrape a loose seed bag with seeds from the inner walls with a tablespoon. Cut the peel from the pumpkin, cut the flesh into small cubes.
Add chopped pumpkin to the roasting pan, pour salt to taste, cook another 25-30 minutes under the lid.
5 minutes before ready, remove the lid, throw a bunch of finely chopped parsley, mix.
Stewed chicken stomachs with pumpkin serve hot, pour sour cream to taste. Enjoy your meal!
By the way, sour cream in stew can be added 10 minutes before being cooked, and to make the sauce thick, it is mixed with a tablespoon of wheat flour.
Unlike frozen, chilled chicken stomachs are considered the most useful, they have a dense muscle structure, a specific, but very good taste. We draw attention to the date indicated on the packaging of chilled offal, their shelf life is not more than 2 days!
You should also be aware that chicken stomachs are sold cleaned and unpeeled, cut off fat from the latter, remove sand and pebbles, cut off films, and rinse thoroughly with running water.