Chicken gizzards quite specific product. Recipes from them - and also a huge amount of GeorgianAnd at home, and with sauce etc. I prefer a relatively simple recipe of the ventricles. They're delicious - when soft. So I boil them first.
The result is a juicy vegetable dishIf you do not try, you never know how it's delicious.
INGREDIENTS:
• 450 g of chicken gizzards
• 700 g of potato
• 1 carrot
• 1 onion
• 1-2 cloves garlic
• 200 g of green beans
• salt, pepper, fresh herbs
Potatoes with chicken ventricles
Purified ventricles fill with cold water, put onto the plate and bring to the boil.
If you do not like a specific smell stomach, bring them to a boil and drain the water. Pour clean water.
When the water starts to boil, reduce the heat and remove the foam.
Add salt, bay leaf and a few peas allspice.
Leave ventricles brewed 1.5 - 2.0 hours.
It depends on how soft you like ventricles.
While it is possible to do vegetables.
Vegetables should be washed, cleaned and cut.
The shape and size of cutting up to you, I cut the potatoes into large cubes, carrots and onions also.
Finely chop the garlic.
It took half an hour, the ventricles rather soft. They can be removed and cut into smaller ones.
In tushilke warm melted butter or other fat.
Put the garlic and fry just a few seconds, here we add the onion and fry a few minutes.
This is followed by a carrot - two or three minutes.
Now add the potatoes and fry well as a couple of minutes.
It was the turn of the ventricles.
Fill in tushilku remaining broth from them and bring to boil.
When boiled broth - reduce heating. Cover tushilku cover and leave for 10 - 15 minutes.
When the dish is almost ready - lay green beans.
It can not be defrosted, put straight from the freezer.
Taste and add salt if necessary, add pepper, etc.
All gently stir and bring the broth to a boil.
Reduce the heat, cover and leave for another 3-5 minutes.
The heating can be turned off, this dish is ready.
I wish you bon appetit!
Details and nuances of the preparation, see the video clip.
VIDEO RECIPE
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