Stewed chicken stomachs in a slow cooker

The ventricles prepared according to this recipe are soft and fragrant, with an abundance of gravy. Mashed potatoes, pasta, buckwheat porridge or rice are suitable as a side dish. You can supplement the dish with your favorite spices and spices to taste.

1. Put chicken stomachs in a bowl, pour cold water, leave for an hour. After the specified time, we drain the water, use a knife to remove the remnants of the yellow skin and fat, clean the specks. Prepared stomachs are washed, and then cut. Small ones can be left whole, and those that are larger can be cut into two or three parts.

2. Peel the onion, cut into half rings, not thinly. Peel the carrots, wash them, cut them into strips. Peel the garlic, cut the tooth into a couple of parts.

3. Pour the vegetable oil into the bowl of the slow cooker, select the "Frying" program, let the oil warm up, then spread the carrots, onions and garlic. Fry the vegetables for 8 minutes, stirring in the process. Then add the chicken ventricles. We continue to fry for another 7-8 minutes.

4. After the specified time, add tomato paste, pepper, bay leaf, salt to taste, add water (about 100 ml will be enough). We change the mode to "Quenching", set the cooking time to 2 hours and 30 minutes. During the specified time, we look into the bowl a couple of times, if necessary, add water.

We put the finished dish in a bowl, decorate it with herbs and serve it hot on the table.

Eat for health!