I just cook a lot - a big family. Chicken ventricles thoroughly washed, cut off excess fat. In a saucepan or a saucepan with a thick bottom pour a couple tablespoons of vegetable oil and put the ventricles on medium heat for an hour and a half with a couple-three Bay leaves and a few peppercorns. Liquid they tend to give a lot, so water does not pour. Carcass until soft and evaporation of the liquid. Under the lid, stirring occasionally.

While the ventricles are extinguished. Cut the onion half rings, carrot sticks.

In a pan pour a couple tablespoons of oil and fry the onion for five minutes. Then add to the onions carrots and fry until "almost soft", that is, the carrots should be soft, but not quite ready. 10 minutes. A minute before shut down, to the pan add chopped garlic and half a teaspoon of ground coriander.

When the ventricles are soft, and liquid almost evaporates, add browned vegetables, a tablespoon of flour and a couple teaspoons of "herbs of Provence". Can and pepper (I do not add pepper). Stirred well. Then pour into a saucepan two cups of milk. Add salt to taste. After boiling the carcass for about ten minutes.

Garnish any. Today we have just makaroshki.