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 Saltison from Chicken Ventricles Recipe
I cook many different dishes from chicken ventricles. I offer a very simple, budget option. You may also want to cook this delicacy. It turns out very tasty. It looks beautiful on the festive table in the cut, looks good in sandwiches, you can take it with you to work or on a picnic. I give the cooking time without taking into account soaking and cooling.
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Wash the chicken ventricles well, remove all fat films. Soak in water with vinegar for an hour (1 tbsp per 1 liter of water). Rinse and put in a baking pan.
    Wash the chicken ventricles well, remove all fat films. Soak in water with vinegar for an hour (1 tbsp per 1 liter of water). Rinse and put in a baking pan.
  2. I will cook in a slow cooker on a pressure cooker program for 40 minutes. in a regular frying pan, cook like jelly until fully cooked, over low heat, so that they become very soft, fried. Add salt, allspice and black pepper, bay leaf to the ventricles, fill with water.
    I will cook in a slow cooker on a pressure cooker program for 40 minutes. in a regular frying pan, cook like jelly until fully cooked, over low heat, so that they become very soft, fried. Add salt, allspice and black pepper, bay leaf to the ventricles, fill with water.
  3. After the signal, disconnect the slow cooker from the mains and leave it until the valve is lowered. Open the lid, flip the ventricles into a colander and transfer to another saucepan.
    After the signal, disconnect the slow cooker from the mains and leave it until the valve is lowered. Open the lid, flip the ventricles into a colander and transfer to another saucepan.
  4. Transfer to a bowl, add salt to taste, add spices: paprika, oregano, ground pepper and, if desired, crushed or finely chopped garlic. I serve it separately (for those who want to). Pour in 150 ml of broth, cool and pour in gelatin. See the recommendations on the packaging. Then dissolve it in a mixer or in another way convenient for you, without bringing it to a boil, pour it into the chicken ventricles, mix everything.
    Transfer to a bowl, add salt to taste, add spices: paprika, oregano, ground pepper and, if desired, crushed or finely chopped garlic. I serve it separately (for those who want to). Pour in 150 ml of broth, cool and pour in gelatin. See the recommendations on the packaging. Then dissolve it in a mixer or in another way convenient for you, without bringing it to a boil, pour it into the chicken ventricles, mix everything.
  5. Further cooking will be carried out in ham. If someone does not have it, you can freely take any form, cover it with a film, lay it tightly, put a small load on top and put it in the refrigerator. Or put it tightly packed into a juice mold, put it in the refrigerator to freeze overnight.
    Further cooking will be carried out in ham. If someone does not have it, you can freely take any form, cover it with a film, lay it tightly, put a small load on top and put it in the refrigerator. Or put it tightly packed into a juice mold, put it in the refrigerator to freeze overnight.
  6. Here is such a handsome man.
    Here is such a handsome man.
  7. Cut.
    Cut.
  8. It is cut very thinly, does not crumble and turns out very tasty. You can serve it with mustard (offal goes very well with it) or with any sauce to your taste. I have a spicy garlic and tomato sauce. Enjoy your meal.
    It is cut very thinly, does not crumble and turns out very tasty. You can serve it with mustard (offal goes very well with it) or with any sauce to your taste. I have a spicy garlic and tomato sauce. Enjoy your meal.
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