Today chicken ventricles aren't considered as such delicacy, as in Soviet period any more. And judges of this delicacy became much more. Correctly prepared dish won't upset either you, or your guests. Stewed ventricles in sour cream sauce with carrot, sounds appetizingly. Try!
It is required to you
- 1 kg of chicken stomachs
- 2 pieces of carrots
- 2 pieces of onions
- 1/2 glasses of sour cream
- salt
- black pepper
Instruction
1. Clean ventricles from a yellow rigid film. For this purpose scald them previously boiled water, so they with ease will leave the skin. Wash out stomachs.
2. Boil chicken stomachs of 40-50 minutes in slightly added some salt water.
3. Clean carrot and onions. Cut carrots thin straws, onions – half rings.
4. Warm a frying pan with sunflower oil. Stew carrots and onions 10-15 minutes on weak fire.
5. Cut the boiled stomachs on 3-4 parts. Cast 1/4 glasses of broth from ventricles, it is useful to you for sauce.
6. Add the cut stomachs to carrots and onions. Mix broth and sour cream, add some spice to taste. It is possible to add a little flour (0.5 teaspoons) that gravies more dense turned out.
7. Connect having added with stomachs and vegetables. Extinguish on slow fire of 10-15 minutes and your dish is ready!