In the bad old days when we couldn’t buy anything in Poland, giblets were often the ingredients of dishes. In my family we ate stew from chicken stomachs or chicken hearts. Then we lost our taste for this kind of dish, only for it to reappear thanks to some recipes from my mother-in-law. I would like to share one of them with you.
Ingredients:
0.5 kilo of chicken stomachs
2 big carrots
2 parsley roots
3 tablespoons of minced parsley
butter, flour or ready-made roux
salt
Clean the chicken stomachs thoroughly. Put them into boiling water and boil for a few minutes. Pour the water away, then pour in some fresh water and boil for 20 minutes. Slice the carrots and parsley roots. Add the vegetables and salt and keep on cooking for 40 minutes. Make roux from butter and flour, or if you want, use ready-made roux. Finally, add a lot of minced parsley.
Serve with rice or buckwheat groats.
Enjoy your meal!