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Braised bird's giblets
1 serving
liver, stomach, heart, neck, wings cut and cut. if there are few, add other bird meat. put everything in a steaming dish or in a saucepan of preheated butter or melted lard and fry, sprinkling a little with flour. then add the fat-toasted carrots, onions, pour hot water and simmer in a closed saucepan until the meat is tender. by the end of the simmer, put the pepper, salt and season with sour cream. if there are more bird cookies, they should be fried separately and added to the stewed thistles. Put them on a dish when serving on the table. nearby put boiled potatoes or pearl barley porridge.
liver, stomach, heart, neck, wings cut and cut. if there are few, add other bird meat. put everything in a steaming dish or in a saucepan of preheated butter or melted lard and fry, sprinkling a little with flour. then add the fat-toasted carrots, onions, pour hot water and simmer in a closed saucepan until the meat is tender. by the end of the simmer, put the pepper, salt and season with sour cream. if there are more bird cookies, they should be fried separately and added to the stewed thistles. Put them on a dish when serving on the table. nearby put boiled potatoes or pearl barley porridge.
chicken giblets - 1 pc., chicken to taste, vegetable oil to taste, or lard to taste, flour to taste, carrots to taste, onions to taste, water to taste, pepper to taste, salt to taste, sour cream to taste
