Description
A simple and delicious dish "each" day, from childhood. Stewed potatoes with chicken pupochke (that's why it was called my mother and grandmother, chicken gizzards), we have been doing in the family is not often a very laborious was the process! Now we buy it in the store, clean the ventricles, which you just rinse in water, and before each ventricle, it was necessary to clean off the ugly and thick film, to flush residue from chicken food - not for the faint of heart, but the result was worth it! Very tasty, hearty and what is important in our time - the maximum available and is not difficult! Recipe adapted by me under the slow cooker, because in the heat to stand at the stove does not ice, and eating is still hunting! :-D
Ingredients
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Chicken stomachs
500 g
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Potatoes
5 piece
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Onion
1 piece
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Carrots
1 piece
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Basil
0.5 tsp
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Garlic
3 tooth
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Bay leaf
2 piece
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Salt
-
Vegetable oil
4 Tbsp
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Sugar
1 pinch
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Sour cream
1 Tbsp
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Dill
Cooking
The cooking time indicated with all the preparations. Take about 0.5 kg of chicken gizzards, thoroughly washed, if there's fat better to cut
Put gizzards in a slow cooker, add the coarsely cut the garlic clove, the onion, 3-4 peas of fragrant pepper, Bay leaf and dried or fresh Basil (what is available), fill with water, so that the ventricles were covered with water about to the height of the finger, a little bit add salt and put on the program "Quenching" for 15 minutes. (I multivarka-cooker, so 15 minutes) If you have a regular slow cooker or do you cook in the pot - the ventricles cook for 30 minutes.
While the ventricles are cooked cut the onion quite finely and grate on a coarse grater medium carrots, 1 clove garlic finely chop.
After 15 minutes (or how much you have in time passed), open the slow cooker, remove the gizzard, and the broth strain through a sieve or just pour carefully into another pot that would be all foam and do not need the spices left in the sieve or in the bottom of the bowl multivarki
My bowl multivarki pour vegetable oil, so that the bottom was covered with oil, switch mode "Frying" and put garlic, when it will hear the flavor of the onion spread. What would the onions have become the same Golden color, slightly - just slightly, without fanaticism sprinkle onions with sugar sand.
As onions brown, add carrots.
While fried onions and carrots, peel 4-5 large enough tubers of the potato, and cut it into large pieces
Spread the potatoes to sauté onions and carrots
Add the strained stock. Pour the broth so that it didn't cover all the potatoes, and part of it was like "on land"
Cut into pieces boiled chicken gizzards
Add the ventricles in the slow cooker
And put a spoonful of sour cream
Add salt to taste, mix and amount of liquid in the photo, I have removed 3 of the ladle. Switch to the mode "Stewing" in multivarka-pressure cooker for 20 minutes, in the usual 30-40, in the same pot! Then spread on the plate, sprinkle with fresh dill and garlic, and accept compliments :-) Bon appetit!
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