I cook a lot of 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 nice on the holiday 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.
| Cook Time | 80 minutes |
| Servings |
Ingredients
- 2 kg Offal chicken ventricles
- 150 ml Broth
- 10 gram Gelatin
- Salt to taste
- 10 pieces Allspice (peas)
- 10 pieces Black pepper (peas)
- 0,5 teaspoons Paprika sweet
- 1 teaspoon Oregano
- 2 pieces Bay leaf
- 1 tablespoon Mustard in grains, for feeding
Ingredients
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Instructions
- Wash the chicken ventricles well, remove all fat films. Soak in water with the addition of vinegar for an hour ( 1 liter of water 1 tbsp). Rinse and put in a cooking pot.
- I will cook in a slow cooker on the program - a pressure cooker for 40 minutes. in a normal pan, cook as a jelly until fully cooked, over low heat, so that they are very soft, cooked. Add to the ventricles salt, allspice and black pepper peas, Bay leaf, add level with water.
- After the signal, disconnect the multi-cooker from the network and leave it until the valve is lowered . Open the lid , drain the ventricles into another pan in a colander.
- Transfer to a bowl , taste for salt, add spices: paprika, oregano, ground pepper, and if desired, crushed garlic or chopped finely. I serve it separately ( for those who want to). Pour 150ml of broth , cool and pour gelatin. See the recommendation on the package. Then dissolve it in a micro or other convenient way for you, without bringing it to a boil, pour it to the chicken ventricles, mix everything.
- Further cooking will be done in the ham. If someone does not have- you can freely take any form, cover it with film , lay it tightly, put a small load on top and put it in the refrigerator. Or put it tightly compacted in a form from the juice, put it in the refrigerator for freezing at night.
- Here is such a handsome .
- Cut.
- It is cut very thin, does not break up and is very tasty. You can serve it with mustard (offal is very friendly with it) or with any sauce to your taste. I have a spicy garlic-tomato sauce. Bon appetit.
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