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When they are properly prepared and combined with some other ingredients, for example, a sour cream sauce, the result can impress even the most demanding gourmets. Let's look at some of the benefits that can be gained from consuming chicken offal, and also enjoy their great taste in a delicate sauce.
- Chicken hearts 400 g
- Chicken stomachs 400 g
- Sour cream from 20% fat 200 g
- Onions of large size, 2 pieces
- Sunflower oil 50 ml
- Flour 2 tablespoons
- Bay leaf 1 piece
- Salt and ground black pepper to your taste
Wash offal well. In the hearts, remove the fat, the film, and, after cutting in half, remove the blood vessels.
Now boil 2 liters of water in a pot, add salt, and then put the stomachs there first and cook them for 20 minutes from the moment of boiling.
After that, add hearts to them and continue cooking for the same amount of time. Before the end, put a bay leaf, and after 3 minutes, remove the pan from the stove and strain the broth. Save approximately 500-600 ml of it for later cooking.
After the giblets have cooled somewhat, cut them into pieces.
Finely chop the peeled onion in a saucepan with heated oil and fry over low heat, stirring occasionally for about 7-10 minutes, then add pieces of offal to it.
Add salt, pepper and sifted flour. Mix thoroughly. After 3 minutes, pour in the broth and cook, stirring, for another 5 minutes.
When the time is up, put the sour cream. Mix everything again, warm it well, but do not boil. Bon appetit!
