Stewed chicken ventricles with vegetables
Chicken stomachs, a recipe with photos of which will bepresented below, you can fry and cook and bake. However, it is tastier and more useful than just such a byproduct obtained in a stewed form together with vegetables and gravy.
Recipe for cooking chicken ventricles stewed in a saucepan
Necessary food for the dish:
- Chicken freshly frozen chicken - 1 kg;
- bulbs small - 2 pcs .;
- carrots large fresh - 1 piece;
- Bulgarian pepper of any color - 1 piece;
- white dry wine - 7 large spoons;
- wheat flour - 1 large spoon;
- black pepper (peas) - 8 pcs .;
- salt cooked to taste;
- leaf of laurel - 3 pcs.
Processing of by-product:
Stewed chicken ventricles are obtained muchtastier from fresh offal. If you can not get chilled meat, then it's quite suitable and fresh-frozen. It must be put in a bowl and completely thawed. Next, the subproduct should be washed, cleaned of all kinds of films and other elements, and then poured with ordinary drinking water and soaked for 30 minutes. After that chicken stomach is recommended to cut into 4 parts. Although some housewives prefer to cook such meat in its entirety.
Stewed chicken ventricles can be cooked withdifferent vegetables. For example, this recipe uses only onions, bell peppers and carrots. All these products must be washed, cleaned and chopped into small cubes (carrots can be rubbed on a large grater).
Heat treatment of the dish:
Prepared and chopped ventricles should beplace in a saucepan, pour them with ordinary drinking water in the amount of 3 full glasses. Then the by-product with the broth must be salted, bring to a boil and cook for 21 minutes.
After the stewed chicken ventricles becomeslightly softer, they should be added chopped onions, chopped Bulgarian pepper and grated carrots. Meat with vegetables should be mixed, sprinkled with black pepper (peas) and broken laurel leaves. Thus, the by-product must be extinguished within 37-45 minutes. The readiness of the dish can be determined by testing a vegetable or a piece of stomach. If they are soft enough, you can safely add an aromatic mixture made of white dry wine and wheat flour.
Correct feed to the table
Delicious and flavored stewed chicken ventriclesit is recommended to serve for dinner together with a hearty garnish. As it can be used spaghetti, pasta, mashed potatoes, buckwheat porridge, boiled rice, etc. Also to this dish should be made a salad of chopped greens, vegetables and olives, seasoned with sunflower oil.
Helpful advice
For lovers of spicy and fragrant meat, chickenventricles it is recommended first to fry in a frying pan together with hot pepper, and only then add to them all processed vegetables and drinking water. The dish will become more saturated taste and will become a bit more caloric.
