What is and how to cook chicken stomachs?

What is and how to cook chicken stomachs?

Surely you had a mother, grandmother, aunt, girlfriend or relative who, in order to fill the chicken broth with aroma, prepared sweet bread. These innards, which people lack, prove to be the perfect product for getting a good seasoning without the need to add powdered consommé.

In birds, the part of the stomach that helps them grind their food better is called the stomach. Don’t get confused! When it is beef or pork, it is a gland called the thymus, which is located between the heart and the sternum.

What they have in common is that both chicken stomachs and mammalian stomachs have a strong flavor and are used to prepare different dishes.

Cleaning: the first thing to do before cooking gizzards

Although they are muscles, the stomachs are considered viscera because their function is similar to that of the intestines, namely the grinding of food. So yes, you must clean it because otherwise they will smell very strong and your food will have impurities.

The first thing you should do is to remove all the skin from them. What remains is a round organ.

With a knife, make an incision along the entire one side, not reaching the center. Open them little by little with your fingers and you will find something like a yellow bag. take it back

Rinse very well afterwards and submerge in enough water to completely cover them. It’s time to pump out, and for this you need to add 10 grams of salt for every kilogram of stomachs that you are going to cook. Leave them there for 30 minutes and rinse again.

Now yes, we are ready to prepare them!

mexican sweets


  • 1/2 kg chicken stomachs
  • 1 liter of water
  • 2 tomatoes
  • 1 bulb
  • 1 garlic clove
  • 1 chipotle or serrano chili
  • Vegetable oil
  • bay leaf to taste
  • Salt and pepper for taste


  1. Clear and deflate the stomachs. Rinse and boil in a liter of water with half an onion, a clove of garlic, salt and bay leaf. Drain the water (do not pour out the liquid, it can serve as a broth or broth)
  2. Boiled stomachs, tomatoes, chili peppers, garlic and half the onion cut into cubes. Book everything separately.
  3. Heat vegetable oil in a frying pan and fry the onion until it becomes transparent. Add garlic.
  4. Add tomatoes and chili peppers, cook five minutes.
  5. Finally, add the sliced ​​gizzards and add some water from the boil. Season and let the flavors combine for 10 minutes.
  6. Serve.

Are you already subscribed to our YouTube channel? Every week we have a new recipe for you.