Today, chicken ventricles are no longer considered such a delicacy as in Soviet times. And there are much more connoisseurs of this delicacy. A properly prepared dish will not upset you or your guests. Stewed ventricles in sour cream sauce with carrots, it sounds delicious. Try it!
It is necessary
-
- 1 kg of chicken stomachs
- 2 pcs. carrots
- 2 pcs. Luke
- 1/2 cup sour cream
- salt
- black pepper
Instructions
Step 1
Clear the yellow hard film from the ventricles. To do this, scald them with boiling water beforehand, so they can easily part with their skin. Flush the stomachs.
Step 2
Boil chicken stomachs for 40-50 minutes in lightly salted water.
Step 3
Peel the carrots and onions. Cut carrots into thin strips, onions into half rings.
Step 4
Preheat a skillet with sunflower oil. Simmer carrots and onions for 10-15 minutes over low heat.
Step 5
Cut the boiled stomachs into 3-4 pieces. Pour 1/4 cup of the broth from the ventricles for gravy.
Step 6
Add chopped stomachs to carrots and onions. Mix the broth and sour cream, add spices to taste. You can add a little flour (0.5 teaspoon) to make the gravy thicker.
Step 7
Combine the gravy with the stomachs and vegetables. Simmer for 10-15 minutes and your dish is ready!
