Why and how to clean chicken ventricles?

In the hands of an experienced and skilled housewife, even the most ordinary by-product can become an exquisite delicacy. If you know how to clean the chicken ventricles and how to further process them, you can get a delicate dish that melts in your mouth and disappears from your plates in a few minutes.

Pre-processed billets are sold in modern stores, but they also need attention before use. And if it was decided to save or purchase chicken ventricles from a private farmer, then they will have to spend at least an hour on their mandatory cleaning (based on a kilogram of product). The main thing here is not to rush and methodically perform all stages of processing, otherwise the components will retain a specific aftertaste and aroma, which will spoil the overall impression of the dish.

Features of the offal purification process

In order to clean completely unprepared chicken ventricles, we need a container with cold water, in which we will put processed products, a cutting board and a sharp knife, a stream of very cold water and the billets themselves.

Manipulation will look like this:

• We process a board and a knife with cold water, previously we wash out ventricles. It is better to close the doors to the kitchen, and open the windows, as the procedure will be accompanied by the spread of unpleasant odors in the room.
• We completely process one product at a time. If you immediately cut all the chicken ventricles and only after that start cleaning them, the smell will be unbearable.
• One component of the cuts along, open, clean all the contents and thoroughly rinse under a stream of cold water. Some housewives use salt for better processing.
• Next, we remove the yellow film lining the surface of the organ from the inner surface of the ventricle. If you do not clean this fatty tissue, then the dish will not turn out soft, these formations cannot be chewed.

Tip: If the yellow films are very dense and can hardly be removed, you can first scald the chicken ventricles with boiling water, but do not soak them in water, but immediately drain the liquid. Next, we follow the scheme, using very cold water for cleaning.

• Soft cartilages are located at one end of the workpieces, they also need to be removed. Do the same with the rest of the fat. They are often very dirty and smell unpleasant. A dish from such a thorough cleaning will only benefit.
• Rinse the cleaned element again and put it in a bowl of cold water. You must also clean all subsequent chicken ventricles.

If you have to deal with pre-processed offal, then do not limit yourself to washing it. In factories, products are not subjected to manual cleaning, but to mechanical cleaning, so its quality may not be the highest. It is better to inspect each component, removing all unnecessary according to the principle described above. Immediately after this, you can start cooking the selected dish or hold the ingredients briefly in cold water.

What next can be done with convenience foods?

Regardless of how it is planned to cook chicken ventricles, it is recommended to pre-boil them in salted water. To do this, fill them with cold water, bring to a boil and boil over medium heat for 1.5-2 hours. Salt the workpiece to taste only at the end of cooking. For boiling, you can use both whole and cut into two parts elements.

At home, chicken ventricles can be prepared in one of the following ways:

• Roasting. We cut the boiled product into cubes or straws, put it in a pan with well-heated vegetable oil. Fry lightly, stirring constantly.After the appearance of a golden crust, add the onion sliced ​​in half rings, knead and add salt. After a couple of minutes, add the grated carrots and spices to taste. Culinary experts recommend combining chicken ventricles with basil, caraway seeds, mint, sesame seeds, black pepper, zira. If you want to get a delicious sauce, then at the next stage add sour cream, knead everything, add a little boiled water and knead everything again. Stew under a closed lid on very low heat for at least a quarter of an hour. The sauce will turn out to be thicker and more saturated if you add a little flour fried on a piece of butter to it. The main thing is to mix everything well so that there are no lumps.

• Cooking pate. Grind the pre-cooked offal in a blender or pass through a meat grinder. The taste of the paste will be more pronounced if you add fried onions, spices, a little meat broth. A real delicacy is obtained by mixing the ventricles with chicken liver and heart.

• Stew in soy sauce. Pour boiled ventricles with soy sauce, mix with half the onion, sliced ​​in half rings, insist for at least half an hour. After that, we spread all this mixture in a deep pan and simmer until tender. Salt with this approach is added very carefully, because the main taste of the dish will give soy sauce. We use spices to a minimum, otherwise the aroma will be very sharp.

As a side dish for one of the listed dishes, it is best to use potatoes, cabbage or traditional pasta. If you learn how to properly clean the offal, you can not immediately use it, but freeze it. Then it will take much less time to cook your favorite food.