Chicken stomachs (navels)

Of course, I have already prepared them.

Fortunately for me, the product is for an amateur. Therefore, the price compares favorably with other meat. At least twice (about 1,5$ per kg.).

I cleaned my stomachs, poured water over it and brought it to a boil. I drained the water and washed the meat.

I cook 2 in one: stomachs and broth (without carrot, forgot to buy).

I take out the stomachs with a slotted spoon, let them dry a little.

I fry a little, add tomato paste, then water and carcass for about 30 minutes (it’s good to add onion here, but my last onion went to the broth).

In the middle of the process, I put the rice to cook. As you can see, I’m doing great on two burners.

The meat was divided into three parts. This is the first one.

The next day. The second one.

The third part will be eaten behind the scenes.

Thanx for watching the post!

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