Chicken stomachs

Kind time everything glanced to me on a spark!

I want to tell you today as I prepare chicken stomachs which turn out juicy and soft

Ingredients:

stomachs chicken - 1.5 kg
onion - 4 pieces (large)
carrots - 4 pieces (average)
sour cream - 200 gr.
flour - 2 tsps.
chicken broth (or hot water) - 0.5 liters
salt, spices - to taste


Preparation:

We presoak stomachs in cold water for 1-2 hours. We wash out, we remove yellow films if those are available (these films it is possible to spoil all dish since they give awful bitterness!!!). To cut on small pieces.


We clean onions and we cut half rings. Carrots to wash, clean and grate.

We send stomachs to the thick-walled pan warmed with oil (I have a volume of 2 liters), and we fry on big fire of minutes 7-10 constantly stirring slowly.


We diminish fire on average and we extinguish minutes 15.


We add onions to ventricles, having just covered from above, it is not necessary to disturb yet. As practice showed, the more onions, the is more juicy and is more tasty


We extinguish 5 minutes, we mix.


From above we fill up carrots and again what we do not mix. We extinguish minutes 5-7.


Now properly we mix everything, we add salt, spices (I used Provence herbs, mix 4 pepper, a turmeric and ground paprika). We fill in with hot broth or water, so that stomachs were spread with liquid on 1-1.5 cm.


I cover, on big fire I bring to boiling, slightly I shift a cover and the average diminish fire slightly below and I weary minutes 20.

At this time I mix sour cream with flour and I add 100 ml of water or broth, properly I mix everything.
I add this mix to stomachs with vegetables. I mix everything within minutes 3 that flour evenly dispersed.


I weary 10-15 more minutes. I switch off fire and I allow to stand minutes 10. And now, it is possible to display on plateaus.
Most of all I love with pasta.

Enjoy your meal!!!