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Print Recipe
Saltison from Chicken Ventricles Recipe
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
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. 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.
    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.
  3. 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.
    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.
  4. 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.
    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.
  5. 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.
    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.
  6. Here is such a handsome .
    Here is such a handsome .
  7. Cut.
    Cut.
  8. 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.
     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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