#menu Bought, cooked. But you don't want to mess around with something like that. Here chicken necks are more familiar and tastier to us.
Ingredients: chicken stomachs, large carrots, large onions, sour cream, flour, garlic, vegetable oil, bay leaf, salt, peppercorns, spices (for example, suneli hops), herbs
Cooking method:
Thoroughly clean and rinse the ventricles under running water, cut into 2-3 parts, pour water for 20 minutes. Drain the water, rinse with running water, fill it completely and after boiling, cook for 3-5 minutes. Turn off the heat, put the ventricles in a colander, rinse with running water. Wash the pan, put the ventricles into it, put bay leaves, peppercorns to them, pour water 2-3 cm higher and cook from the moment of boiling for 40-50 minutes over low heat.
Cut the onion into half rings, then into 4 more pieces. Saute in vegetable oil until transparent, add grated carrots on a medium grater and fry a little with onions. Add tomato paste, mix and transfer to a saucepan to the ventricles. Simmer another 30 minutes. Pour about 7 tablespoons of stock into a bowl.
Sauce: Finely chop the garlic, herbs. Separately, in a bowl, dilute 1 tablespoon of flour 5-7 tbsp. broth, add 2 tablespoons of sour cream, garlic, salt, pepper, seasoning, mix thoroughly. Gradually pour the sauce into the pan for 30 minutes, mix and simmer for 15-20 minutes. At the end, add greens. Boil, turn off.