In the hands of an experienced and skillful hostess, even the most common by-product can become an exquisite delicacy. If you know how to clean chicken ventricles and how to further process them, you can get a delicate dish that melts in your mouth and disappears from the plates at home for a few minutes.
In modern stores are sold pre-processed blanks, but they need attention before use. And if it was decided to save or buy chicken ventricles from a private farmer, then they must spend at least an hour( per kilogram of product) for their mandatory cleaning. Here the main thing is not to rush and methodically perform all stages of processing, otherwise the components will retain a specific flavor and aroma, which will spoil the overall impression of the dish.
Features of the process of cleaning the byproduct
In order to clean absolutely unprepared chicken ventricles, we need a container with cold water, into which we will add processed products, a cutting board and a sharp knife, a jet of very cold water and the blanks themselves.
Manipulation will look like this:
- We process the board and the knife with cold water, pre-rinse the ventricles. Doors in the kitchen are better to close, and open the windows, tk. The procedure will be accompanied by the spreading of an unpleasant smell throughout the room.
- We process one product at a time. If you immediately cut all the chicken ventricles and only after that start to clean them, the smell will be unbearable.
- One component is cut along, uncovered, we scrub all the contents and thoroughly rinsed under a stream of cold water. Some landladies use salt for better processing.
- Next, remove the yellow film from the inner surface of the ventricle, lining the surface of the organ. If you do not clean this fatty tissue, then the dish does not turn out to be soft, the data of education can not be chewed.
Tip: If the yellow films are very dense and come off with difficulty, you can pre-scald the chicken ventricles with boiling water, but do not soak them in water, and immediately drain the liquid. Then we proceed according to the scheme, applying very cold water for cleaning.
- At one end of the billets are located soft cartilage, they also need to be removed. The same is done with the remains of fat. Often they are very dirty and unpleasantly smell. A dish from such a thorough cleansing will only benefit.
- Clean the cleaned element and put it into a bowl with cold water. Also need to clean and all the subsequent chicken ventricles.
If you have to deal with a pre-processed by-product, then do not limit it to washing. At factories, the products are not hand-held, but mechanical cleaning, so its quality may not be the highest. It is better to inspect each component, removing all unnecessary by the principle outlined above. Immediately after this, you can start cooking the selected dish or hold components in cold water for a short time.
What can I do next with semi-finished products?
Regardless of how it is planned to cook chicken ventricles, they are recommended to pre-boil 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. Solim billet to taste only at the end of cooking. For digestion, you can use whole as well as cut into two parts.
At home, chicken ventricles can be prepared by one of the following methods:
- Roasting. Boiled product cut into cubes or straws, put in a frying pan with well-warmed vegetable oil. Lightly fry, stirring constantly. After the appearance of a golden crust, add the onions cut into half rings, mix and add salt. After a couple of minutes, add the grated carrot and spices to taste. Culinary experts recommend combining chicken ventricles with basil, cumin, mint, sesame, black pepper, zira. If you want to get a delicious gravy, then at the next stage we add sour cream, mix everything, introduce a little boiled water and once more we mix everything. Extinguish with a closed lid on very low heat for at least a quarter of an hour. The sauce will get more dense and saturated, if you add to it a little flour, fried on a piece of butter. The main thing is to mix everything well so that there are no lumps.
- Preparation of pâté. Pre-cooked by-product, grind it in a blender or let it pass through a meat grinder. The taste of the pate will be more pronounced, if you add fried onions, spices, a little broth. A real delicacy is obtained by mixing ventricles with chicken liver and heart.
- Extinguishing in soy sauce. Pre-cooked ventricles pour in soy sauce, mix with half a bulb, cut into half rings, insist for at least half an hour. Then all this mixture is put in a deep frying pan and stew until ready. Salt with this approach is added very carefully, because the main taste of the dish will add soy sauce. Spices are used at a minimum, otherwise the flavor will be very sharp.
As a side dish to one of the listed dishes, it is best to use potatoes, cabbage or traditional pasta. If you learn how to properly clean the by-product, you can not immediately use it, but subject it to freezing. Then it will take much less time to cook your favorite dish.
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