Chicken ventricles in a slow cooker
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Prepare all the ingredients
Step 2:
Three carrots on a coarse grater. Fry on the "Baking" mode for 10 minutes in sunflower oil
Step 3:
Wash the stomachs well, cut each into two or three parts
Step 4:
Add the carrots to the bowl and fry everything together for another 10 minutes
Step 5:
Fill with water to cover all the stomachs, add sour cream, salt and spices, mix. Turn on the "Quenching" mode for 1.5 hours
Step 6:
Open the slow cooker only after the specified time, mix and serve to the table
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Chicken stomachs - 114 kcal/100g
