Any gourmet will love the chicken giblets stew. In addition to its nutritional value, it is notable for a wide range of tastes and a modest range of products.
Ingredients:
- Chicken liver - 150 g;
- Chicken ventricles - 150 g;
- Carrots - 3 pcs;
- Potatoes - 3 tubers;
- Onions - 2 heads;
- Tomato paste - 80 g;
- Butter - 10 g;
- Parsley and dill - 1 bunch each;
- Ground red pepper, salt.
Preparation:
- Peel two onions and wash. Wash and peel potatoes and carrots.
- Rinse the chicken liver in cold running water, then cut it into cubes.
- Wash the chicken ventricles thoroughly. In order for the film to be easily removed from chicken ventricles, they must be immersed in boiling water for a few seconds, and then in cold water. After processing, wash well again in cold water and cut into large pieces.
- Put prepared chicken giblets on a preheated pan, add a little water and simmer under a closed lid for about 15 minutes.
- A little later, add half the butter to the pan and keep on medium heat for another 8 minutes.
- Chop all potatoes and carrots into medium-sized strips. Chop the parsley root into cubes, and cut the onions into half rings.
- Wash all greens thoroughly in cold water and finely chop.
- Put a frying pan over medium heat, melt the remaining butter in it. After the oil, put all prepared vegetables on the fire, stirring regularly, simmer for about 15 minutes.
- As soon as the vegetables are half cooked, put all the necessary tomato paste on them, and then keep under the lid for another 20 minutes.
- Put chopped dill and parsley into the stew 5 minutes before being ready. Allow the dish to cool slightly and serve.
