In addition to the usual fillets of animals, people eat various insides. For example, you can often see recipes for dishes made of liver. It turns out that internal organs are also, like meat, very useful for the body.
Stomachs, hearts, lungs, kidneys – at first glance a disgusting set for dinner. However, if you prepare the insides correctly, they will become a delicacy on the table.
Let’s tell you how to cook a roast of chicken stomachs.
Ingredients for roast chicken ventricles:
- Chicken stomachs – kg;
- Soda – tsp;
- Water – 300 ml;
- Onion – 1 pc;
- Tomato – 1 pc;
- Sweet red pepper – 1 pc;
- Garlic – 3 cloves;
- Salt -½ tsp;
- Black pepper – a pinch;
- Mustard – ½ tsp;
- Dill – a bunch.
Preparation of roast chicken stomachs:
Chicken stomachs mix with soda, leave for 40 minutes under a food film to marinate.
At this time, cut onions into half rings, heat vegetable oil in a frying pan.
Fry chicken half rings until soft on medium heat. Cut tomato
into
small cubes, put it in the fried soft onion.
Cut peeled sweet pepper into thin plates, put it in the frying pan with onion and tomato. Squeeze garlic, chop it finely and add it to the vegetable mixture.
Salt the vegetables, sprinkle with black pepper and fry until the sweet pepper softens.
Stomachs are thoroughly washed in water, cut into thin slices
.
In a skillet on vegetable oil fry the stomachs, pour water. Stew the stomachs on medium heat for 25 minutes, and then sprinkle with salt and black pepper.
Add to the stomachs mustard, vegetable mass and mix.
Under a lid, braise the roast for 20 minutes over medium heat. Chop dill and sprinkle over the finished dish.
It is recommended to serve the roast of stomachs with mashed potatoes. This combination is the most advantageous for dinner or lunch.
