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
Print Recipe
Pin Recipe Instructions
- 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.
- After 2 hours, the stomachs are soft and tender.
- Serve with boiled potatoes or rice
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