Chicken ventricles in sour cream

Method

1. 01

   Chicken ventricles should be washed well in cool water and cleaned of excess yellowish films.

2. 02

   Put the guts in a pan, pour cold water and put on fire. When the water boils, remove the foam, add bay leaf and black scented pepper with peas. Cook for 20-25 minutes on moderate heat.

3. 03

   Cut the head of the onion finely.

4. 04

   Cut the carrots into small blocks.

5. 05

   Infuse 40 ml of vegetable oil on the pan, heat and roast the onions to transparency, 5 minutes, stirring.

6. 06

   Add carrots, continue to roast on moderate heat, about 5-7 minutes.

7. 07

   Add boiled ventricles. Roast, periodically stirring, about 7-8 minutes.

8. 08

   Add to the meat 3 tablespoons of sour cream, salt, black ground pepper and seasonings to taste (I have basil). Stir, pour 50-70 ml of water, cover. Put it out for 15 minutes.

9. 09

   Ready chicken ventricles, served with fried or boiled potatoes, sprinkling fresh, finely chopped, greens.

10. 10

    Another photo of chicken ventricles stewed in sour cream. Enjoy your meal!

11. 11

    How to clean chicken stomachs?