Summary

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

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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