10.08.2020
89
Recipe information
Cooking:
1 hour 30 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
1817.41
Carbohydrates:
8.74
Fats:
139.31
Squirrels:
130.48
Water:
83.92

Ingredients

Title Value
1. Chicken stomachs 700 Column
2. Cream 10% 100 Ml
3. Bulb onions 1 PC.
4. Carrot 1 PC.
5. Vegetable oil 100 Ml
6. Flour 1/2 Tsp
7. Spice taste
8. Salt taste

Cooking

1. Stage

Rinse the chicken stomachs well and cut them into pieces. Pour in water and cook after boiling for 40 minutes on low heat, do not forget to remove the foam.

1. Stage. Rinse the chicken stomachs well and cut them into pieces. Pour in water and cook after boiling for 40 minutes on low heat, do not forget to remove the foam.

2. Stage

Drain the broth from the stomachs, if you forget to remove the foam, then rinse the stomachs to remove its remains. Fry in vegetable oil until golden brown, add flour at the end.

1. Stage. Drain the broth from the stomachs, if you forget to remove the foam, then rinse the stomachs to remove its remains. Fry in vegetable oil until golden brown, add flour at the end.

3. Stage

Dice the onion, and grate the carrots on a coarse grater. Sauté the vegetables until tender, then pour in the cream and simmer for 3 minutes.

1. Stage. Dice the onion, and grate the carrots on a coarse grater. Sauté the vegetables until tender, then pour in the cream and simmer for 3 minutes.

4. Stage

Add the fried stomachs, salt and spices to the vegetables. Simmer for 10 minutes over low heat.

1. Stage. Add the fried stomachs, salt and spices to the vegetables. Simmer for 10 minutes over low heat.

5. Stage

Bon Appetit!!!

6. Stage

Chicken stomachs in a creamy sauce are tender, juicy and tasty. Cooking for a long time, but the result is worth it, such a meat dish is perfect for any side dish, and also it is very budget. For cooking, you can use cream of any fat content, as well as sour cream of low fat content. Use your favorite spices and herbs if desired.