Do you like baking pies? But already tired of the classic jam and meat filling? Then I suggest baking pies with chicken stomachs. Read in this review how to make delicious filling with chicken offal.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Many housewives treat poultry stomachs with caution, in particular chicken ones. Although chicken stomachs are not expensive and you can cook many delicious different dishes from them, ranging from casseroles with garlic, cheese and sour cream to all kinds of thick stews, stews, spiced pate and other products. Chopped offal is also included for minced meat or poultry stuffing. In addition, chicken liver is used to make an excellent appetizing and hearty filling for pies, pies and pancakes, which will be discussed in today's article. If desired, the filling is made only from stomachs alone, or you can add potatoes, boiled eggs, etc. This will also be very tasty.
I also want to note that, according to experts, chicken giblets, incl. and from the ventricles, are very useful, since by-products are low-calorie and dietary products, while containing many trace elements. They are able to perfectly diversify and complement the menu of every day.
- Caloric content per 100 g - 185 kcal.
- Servings - 700-800 g
- Cooking time - 2 hours
Ingredients:
- Chicken stomachs - 500 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 2-3 cloves
- Butter - 50 g
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Making the filling for chicken stomach pies
1. Rinse chicken stomachs under running water, remove the foil and place in a cooking pot. Fill with drinking water and cook for 1 hour. To make them cook faster, you can cut them into smaller pieces. Also, for a greater aroma and taste, you can add bay leaves, peppercorns and other spices to the broth.
2. During the cooking process, I advise you to change the water 1-2 times, especially if the broth will be further used for any dishes. 10 minutes before the liver is ready, season the stomachs with salt and black pepper. Throw the finished product in a colander and rinse with cold water.
3. Peel carrots, garlic and onion, rinse and dry thoroughly with a paper towel. Use a sharp knife to cut the food into any shape.
4. Heat the frying pan with vegetable oil well and put the vegetables to fry. Saute them over medium heat until soft and cooked.
5. Install a meat grinder with a medium wire rack and pass the boiled stomachs through it.
6. Also twist the fried vegetables in a meat grinder. If desired, for a more delicate filling consistency, the products can be twisted through a meat grinder again or twice. If you don't have such an appliance, grind the ingredients with a food processor.
7. Put butter at room temperature, salt, pepper and any spices to taste into the mass.
8. Mix everything well, taste and use the filling for further preparation.
See also a video recipe on how to cook chicken stomachs.
