Description
I think that every woman for a change sometimes cook chicken gizzards. Our family lives here's the recipe! Try it and You!
Ingredients
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Chicken stomachs
500 g
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Onion
2 piece
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Milk
350 ml
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Salt
1 tsp
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Khmeli-suneli
1 tsp
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Flour
2 tsp
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Vinegar
1 Tbsp
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Vegetable oil
4 Tbsp
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Greens
2 Tbsp
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Bay leaf
2 piece
Cooking
My chicken gizzards
Some pieces may meet all the desired fragments.
Carefully scrapes all the excess.
Cleaned and washed the stomachs put in the pot. Pour ordinary tap water (which is why I didn't specify in the ingredients).
Put on fire, bring to a boil and immediately drain off. Navel wash under running water and place back into the pot. Again fill with water and put on fire. Bring to a boil and cook for 10-15 minutes, reduce the heat.
While the stomachs boil, chop the onion. I like the half rings, but can be smaller! It does not matter!
Cooked bellies are thrown back on a colander, to glass no water required. In a pan heat the oil. Spread in the pan navels.
Top gizzards place onion and pour vinegar.
While the stomachs of fry onion and prepare the sauce. In a bowl mix milk, salt, Khmeli-suneli and flour. I stir with a whisk to avoid lumps!
When the onions and gizzards browned pour the sauce.
On top sprinkle with chopped greens. And lay a Bay leaf.
Stir, cover and simmer on low heat 35-40 minutes.
Chicken gizzards in milk sauce is ready.
You can apply for a portion. Today we have to garnish the buckwheat and for lovers of a bit of plum sauce. Bon appetit!
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