Chicken Stomach Stew

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 14 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 200 g peas, reen, dry, unpeeled
  • 500 g stomach, (chicken stomach)
  • 1 bay leaf
  • 1 teaspoon thyme
  • 200 g potato (s)
  • 1 handful soup vegetables, frozen
  • 1 handful celeriac, frozen (pieces)
  • salt and pepper
  • 1 pinch (s) sugar
Chicken Stomach Stew
Chicken Stomach Stew

Instructions

  1. Wash the peas, cover well with clean water, let stand overnight, bring to the boil with the soaking water, add the defatted stomachs, skim off the foam, add bay leaf, thyme, chopped potatoes, sugar, soup vegetables and celery, over a low heat for a good 2 hours cook, try whether the peas are already as desired, season with salt and pepper.

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