Chicken ventricles both in baked, and in a stewed look are good. They are tasty in combination with vegetables. Salads which recipe assumes existence of this offal turn out quite interesting and memorable.
It is required to you
- For the first recipe:
- chicken ventricles;
- potatoes;
- salt;
- For the second recipe:
- chicken stomachs;
- potatoes;
- vinegar;
- garlic;
- sugar;
- basil;
- chili powder;
- salt;
- For the third recipe:
- chicken ventricles:
- salt;
- carrots;
- onions;
- vegetable oil;
- sour cream;
- pepper;
Instruction
1. Bake chicken ventricles in a sleeve. For this purpose 500 grams of the peeled potatoes cut large into cubes. Wash out 300 grams of chicken ventricles, clean and chop on 4 parts. Put ventricles and potato cubes in a bowl, salt, favourite spices for chicken and mix. Then place in a roasting sleeve, pull together its ends with special clips, put on a baking tray and bake about one hour at a temperature of 170 wasps.
2. For preparation of salad clean 400 grams of chicken ventricles and boil them until ready in slightly added some salt water. Let's cool down and chop thin straws. Clean two potato tubers and slice thin long, using for this purpose a special Korean grater. Place slices for 3 minutes in the boiling water then cast away on a colander, drench with cold water and dry.
3. Prepare gas station. For this purpose part 3 tablespoons of vinegar in a necessary amount of water to your taste. Miss 2 segments of garlic through a press and add to solution together with 1/2 teaspoons of sugar, the same quantity of a basil, chili powder and a salt pinch. Chop as it is possible more small one bunch of greens of cilantro.
4. Shift the cut ventricles in a salad bowl, strew with cilantro, add potatoes and fill in salad with the made sauce. Put it at several o'clock in the fridge for impregnation.
5. Extinguish chicken ventricles with vegetables in sour cream sauce. For this purpose wash out and clean 1 kilogram of ventricles. Shift them in a pan with the boiling, slightly salty water and boil to softness. At this time clean two carrots and cut narrow straws. Chop two bulbs thin quarters.
6. Slightly fry onions and carrots in a deep frying pan on vegetable oil, but until ready you don't lead up. Get ready ventricles from broth, cool and thinly cut. Add them to onions and carrots. In separate ware mix 50 grams of broth from a pan with ventricles and 150 grams of sour cream, strew with pepper and add 1/2 teaspoons of flour. Fill in the made sauce in a frying pan and you extinguish on weak fire about 10 minutes.