One of the most popular chicken offal is chicken ventricles. The tasty ventricular meat can be used to prepare a wide variety of dishes. They can be used to make soup, stew, salad and many other dishes. The recipe for stewed chicken stomachs in sour cream sauce is quite simple, but the dish turns out to be very juicy and tasty. Herbs and spices add piquancy to the dish.
It is necessary
-
- 1 kg of chicken stomachs
- 1 carrot
- 1 onion
- 250 g sour cream
- 2 glasses of water
- 1 tablespoon flour
- 1 teaspoon dried basil
- 2 bay leaves
- 1 teaspoon dill
- Black peppercorns
- Salt
- Vegetable oil for frying
- Greens
Instructions
Step 1
Rinse chicken stomachs.
Step 2
Peel off the flakes of fat from the stomachs and remove the yellow film.
Step 3
Cut the stomachs into 2 pieces.
Step 4
Peel and chop the onion.
Step 5
Peel and grate the carrots.
Step 6
Heat oil in a saucepan and dip in onions and carrots.
Step 7
Fry the vegetables, stirring occasionally for 1-2 minutes.
Step 8
Dip the stomachs into a saucepan and fry for 1-2 minutes.
Step 9
Reduce heat to medium and pour in a glass of water.
Step 10
Cover and simmer for 15 minutes.
Step 11
Then add salt to the dish and add 7-9 black peppercorns and bay leaves.
Simmer for another 5 minutes.
Step 12
Stir flour in sour cream and dilute the sauce with a glass of water.
Step 13
Take out the bay leaf - in 5 minutes of heat treatment, it will give off all the aroma.
Step 14
Pour the sour cream sauce into a saucepan and stir well.
Step 15
Add basil and dill and close the lid.
Step 16
Cook the stomachs in the sauce for another 5-7 minutes.
Step 17
Serve the finished dish with mashed potatoes or rice.
