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