One of the most popular chicken offal - chicken ventricles. Tasty meat of ventricles can be used for preparation of various dishes. It is possible to make soup, roast, salad and a set of other dishes of them. The recipe of stewed chicken stomachs in sour cream sauce rather simple, but a dish turns out very juicy and tasty. Savors to a dish are added by herbs and spices.
It is required to you
- 1 kg of chicken stomachs
- 1 carrots
- 1 bulb
- 250 g of sour cream
- 2 glasses of water
- 1 tablespoon of flour
- 1 teaspoon of a dried basil
- 2 bay leaves
- 1 teaspoon of fennel
- Peppercorn
- Salt
- Vegetable oil for frying
- Greens
Instruction
1. Wash out chicken stomachs.
2. Clean off flakes of fat from stomachs and remove a yellow film.
3. Cut stomachs on 2 parts.
4. Clean onions and chop.
5. Clean carrots and grate.
6. Heat oil in a stewpan and lower onions and carrots there.
7. Fry vegetables, stirring slowly within 1-2 minutes.
8. Lower stomachs in a stewpan and fry 1-2 minutes.
9. Lower fire to an average and pour in a glass of water.
10. Close a cover and you extinguish 15 minutes.
11. Then salt a dish and add 7-9 peas of a black pepper and bay leaf. You extinguish 5 more minutes.
12. In sour cream stir flour and dilute sauce with a glass of water.
13. Take out bay leaf - in 5 minutes of thermal treatment it will give all aroma.
14. Pour in sour cream sauce in a stewpan and well stir.
15. Add a basil and fennel and close a cover.
16. Cook stomachs of 5-7 more minutes in sauce.
17. Serve a ready-to-eat meal with mashed potatoes or rice.