Töginger Chicken Stomachs

by Editorial Staff

Summary

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

Ingredients

  • 1 tablespoon clarified butter
  • 3 onion (s), cut into wedges
  • 2 tablespoon leek, cut into rings
  • 500 g chicken stomachs, cleanly cleaned
  • 500 ml broth
  • 1 bay leaf
  • 1 tablespoon rice flour
  • 1 tablespoon dill
Töginger Chicken Stomachs
Töginger Chicken Stomachs

Instructions

  1. Melt clarified butter in a saucepan, slowly fry the onions in it. Fry for a few more minutes with the leek, add the stomachs and bay leaf to the saucepan and add the stock. Salt and pepper and let simmer for approx. 1 hour 45 minutes. Mix in the rice flour and add the dill, cook for another 15 minutes.
  2. After 2 hours, the stomachs are soft and tender.
  3. Serve with boiled potatoes or rice

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