Traditionally carry hearts, stomachs and livers to chicken giblets. In cookeries of the different countries there are recipes of the dishes prepared from this offal. Often these foods surpass in nutritive and flavoring properties of a dish from meat of chicken.
It is required to you
- For chicken rolls with giblets:
- - 500 g of giblets (hearts and stomachs);
- - 500 g of chicken fillet;
- - 2 heads of onions;
- - 250 g of sour cream;
- - salt;
- - ground black pepper.
- For a chicken liver with apples:
- - 800 g of a chicken liver;
- - 2 apples;
- - 2 bulbs;
- - 3-4 garlic gloves;
- - 200-250 ml of a dark beer;
- - desi;
- - 2 tablespoons of granular mustard;
- - thyme;
- - salt;
- - pepper.
- For stomachs chicken in Georgian:
- - 500 g of chicken giblets;
- - 80 g of a desi;
- - 2 heads of onions;
- - parsley greens;
- - salt.
- For garlic sauce:
- - 200 g of sour cream or heavy cream;
- - 1 head of garlic;
- - ground black pepper;
- - salt.
Instruction
1. Clean chicken rolls about potrokhamikuriny giblets from films, wash out and boil in the added some salt water. Then cool and small chop a knife together with the cleaned onions. Extinguish the received weight on chicken fat or a desi. Wash up chicken fillet, dry and beat off the wooden hammer in thin plates. Salt and pepper. Put on each fillet on a tablespoon of the prepared stuffing from chicken giblets with onions and, turning in tubules, create rolls. Lay them in a fire-resistant form or on a baking tray, fill in with sour cream and bake in the oven warmed up to 180 wasps within 20 minutes. Give ready chicken rolls with greens and a leaf lettuce.
2. A chicken liver about yablokamikuriny livers wash out, dry and cut small pieces. Then fry on a desi within 7 minutes on small fire. Salt, pepper and add a thyme. Wash up apples and cut in cubes, and the cleaned onions – thin half rings. Crush garlic gloves a knife or miss through a press. Then fry in a desi to a zarumyanivaniye the prepared components: onions, garlic and apples. Then connect them to a liver, lay out in a heat resisting form for roasting, fill in with the dark beer mixed with mustard, and place in an oven. Bake 7-10 minutes. Then leave for about 10 minutes in the switched-off oven.
3. In Georgian Chicken stomachs cut chicken stomachs lengthways, remove contents with a film and very carefully wash up. Then fill in with cold water and boil. Cast away ready stomachs on a colander and wash with cold water. Touch and cut with thin slices. Fry the stomachs prepared thus in vegetable oil together with small chopped onions. Before giving fill a dish with garlic sauce and strew with the parsley crushed by greens.
4. Peel the garlic Garlic sauce, lower in the boiling water and you cook on strong fire within 30-45 minutes. Then get garlic from water, dry and shift in a bowl. Add sour cream or heavy cream, salt and a sprinkling pepper. Boil thoroughly mix on big fire within 10 minutes then shake up the mixer.