Chicken stomachs stewed with Maggi onions and carrots
Composition / ingredients
4
Servings:
Step-by-step cooking
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Wash, peel and drain chicken stomachs in a colander, let the water drain.
Peel the onion and carrot, cut into small cubes.
Put the stomachs in a stewpan (I use a duck house), add chopped carrots and onions there.
Add salt, put a few peas of black pepper and a bay leaf, add seasoning for chicken.
Pour in some clean water, cover with a lid and simmer until tender, i.e. until the stomachs become soft.
You can serve it with any side dish, but in my family they like these stomachs with pasta or buckwheat the most. Try it, it's very tasty!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Maggi Seasoning - 59 kcal/100g
- Chicken stomachs - 114 kcal/100g
