Chicken ventricle confit
Author:
Alla Kovalchuk
Servings: 4
Not sure how to cook offal properly? We have a solution. We will tell you how to prepare original confit of chicken stomachs, which is impossible to refuse!
Ingredients
| Chicken stomachs 500 g |
| Orange zest |
| Onion 1 pc |
| Laurel leaf 1 pc |
| Thyme, rosemary optional |
| Black pepper (ground and peas) |
| Garlic 2 cloves |
| Butter 50 g |
| Salt to taste |
Instructions
Step 1
Scald the stomachs with boiling water. Remove the foil and hard partitions.
Step 2
Leave in cold water for 2 hours.
Step 3
Marinate for 3 hours in a mixture of chopped onion, orange zest and spices.
Step 4
Chop the garlic.
Step 5
Melt the butter in a pan and add the garlic and then the marinated acorns.
Step 6
Braise over low heat for 2 hours.
