Chicken ventricles, or "pupochka", belong to dietary dishes thanks to low caloric content — about 100 kcal in 100 g. This offal is rich with a large amount of protein and also iron and folic acid.
It is required to you
- — 1 kg of chicken stomachs;
- — carrots;
- — bulb;
- — spices to taste.
Instruction
1. Prepare chicken ventricles. If stomachs were frozen, then leave them for 6-8 hours in the fridge to a full defrosting. But it is the best of all to prepare the cooled stomachs. Consider that the term of their storage no more than two days. In case you got crude chicken "pupochka", then remove from them an internal yellow harsh film and remove internal contents. Also cut off veins and clean off fat. Pour over stomachs previously boiled water that they were simpler to be processed. Wash out stomachs under cool flowing water, dry on a paper towel a little. Cut ventricles on 2-4 parts or leave whole.
2. Pour cold water in a pan and throw into it chicken ventricles. Add several bay leaves, couple of peas of pepper, the cleaned root of parsley or a celery. For taste it is possible to put also peeled carrots, an onions head in broth. Salt to taste. Bring water to the boil. If during cooking foam is formed, remove it a skimmer. Then lower fire to minimum and cover a pan. On average, chicken "pupochka" cook at weak boiling from one to two hours, and in the pressure cooker about half an hour. Speed of preparation depends on age of chicken, her breed and a food allowance. If there is an opportunity, wet ventricles for 2-4 hours in cold water. Then time of their preparation will decrease up to 40 minutes, and on taste they will turn out more gentle and soft.
3. Let's chicken "pupochka" cool down a little in broth in which they prepared. Then pull out them a skimmer and use for preparation of soups, salads, snack, second courses. Scroll them via the meat grinder and prepare a stuffing for pies, pancakes. Or give chicken ventricles to a table in a boiled view with a sour cream, mustard or creamy sauce. As a garnish offer pasta, buckwheat cereal, boiled rice or stewed vegetables.