There is something special about childhood cuisine. It wasn’t fancy, but it gave a feeling of satiety and homely warmth. Chicken stomach goulash it is a dish that has fallen into the background for years, only to appear on the table again today, together with . It is cheap, nutritious and very aromatic. There’s no point in kidding yourself, it comes out best when it’s made according to a proven recipe from grandma’s notebook.
Chicken stomach goulash is a classic example of a dish that was a regular part of the home menu several decades ago. It was cooked by mothers and grandmothers, especially in times when it was important to use the entire poultry without wasting any part. Stomachs, although underestimated by many today, were treated as a legitimate ingredient of dinner.
The basis of the dish is long-cooked chicken stomach broth, to which root vegetables, onion and classic spices are addedsuch as bay leaves, allspice, salt and pepper. In many homes the goulash is thickened with a delicate roux or flour mixed with waterand the whole thing then acquires a thick, velvety consistency. It is the long, slow cooking that makes the flavor deep and expressive.
Chicken stomach stew is an example of traditional Polish cuisine. It comes out filling and warming – you can serve it with groats, potatoes or a slice of fresh bread. Properly prepared stomachs become soft, elastic and delicate, completely free of the rubbery structure that many people fear.
It is also a dish full of nutrients. Poultry stomachs are a good source of protein, iron, zinc and B vitamins. Combined with vegetables, they create a nutritious meal that makes you feel full for a long time.
Preparing poultry stomach goulash requires, above all, time and patience. This is not a “quick” dish, but still is not a very complicated regulation. The key to success is to thoroughly clean the stomachs and cook them for a long, calm period over low heat. Thanks to this, the meat becomes soft and tender, and the flavor is intense.
Ingredients:
- kilogram of chicken stomachs,
- large carrot,
- large parsley,
- 2 stalks of celery,
- large onion,
- 3 cloves of garlic,
- 2 bay leaves,
- 4 allspice,
- a pinch of salt,
- a pinch of pepper,
- a teaspoon of sweet paprika powder,
- a teaspoon of smoked paprika powder,
- 2 tablespoons of clarified butter,
- 2 tablespoons of wheat flour.
How to do it:
1. Start by rinsing the chicken gizzards thoroughly. Cut well-cleaned ones in half, or even larger ones into four pieces. Place the meat in a larger pot and pour cold water over it (so that it is completely covered). Add bay leaves and allspice. Cook for about an hour or an hour and a half until the meat is tender (do not pour out the broth).
2. Peel the carrots and parsley, then grate them into thin pieces. Wash the celery and cut it into cubes or thin slices. Peel the onion and cut it into slices. Heat the clarified butter in a pan and add all the prepared vegetables. Fry until the carrot softens a little and the onion turns golden.
3. Then add peeled and sliced garlic. Also add paprika powder. Add flour and mix everything together. Fry for a while (taking care not to burn the vegetables).
4. Pour 1-2 ladles of the stomach broth into the pan. Stir constantly to avoid any lumps. Pour the entire contents of the pan into the pot with the stomachs and mix thoroughly. Season with salt and pepper to taste.
5. Simmer the chicken stomach goulash over low heat, with the cover slightly ajar, for about 20 minutes, stirring occasionally.
6. If the sauce is too thin, you can thicken it by adding flour combined with a small amount of warm water. At the end you can also add cream and bring everything to a gentle boil. Serve the goulash with groats or mashed potatoes.
Home cooks often refrain from preparing poultry stomachs, fearing that they will be hard or rubbery. Meanwhile, there are a few proven rules that will make the stomachs always turn out perfect.
How to make poultry stomachs soft? First of all, it is worth buying fresh meat and not using frozen meat. At the beginning you also have to clean them thoroughly. Stomachs should be thoroughly rinsed, removing membranes, fat residues and any impurities. This is an important stage that affects the consistency, but also the taste of the entire dish. Clean stomachs cook more evenly and absorb flavors better. You can also immerse the meat in cool water for an hour or two before cooking, which will affect their texture.
However, the most important thing is cooking length. Poultry stomachs require minimum 60-90 minutes calm cooking. Do not speed up the process or cook them at too high a temperature – the slower the better. If necessary, you can add a little salt, but only at the end of cooking, so that the meat does not harden.
It’s worth it after cooking the broth cook the stomachs with vegetables and spices. This stage allows them to soften even more and add their full flavor. It is worth remembering that poultry stomachs like longer time spent on lower heat.
Poultry stomach goulash is a traditional Polish dish. Although it requires some patience, it is not difficult to prepare and can surprise you with its depth of flavor. This is a recipe that is definitely worth coming back to.
Source: Terazgotuje.pl, kontakter.pl
