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Preparation | / 60 min
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- Boil the chicken stomachs with the carrot, onion, garlic and laurel leaf in salted water for about 45 minutes. Then set aside the onion and 1 dl of soup.
- Dry off the chicken stomachs, chop them into tiny cubes, season them with a little salt and pepper and then add the boiled onion and melted butter.
- Grind everything using a stick blender and season it with garlic powder, salt and pepper. If necessary, add a little boiled soup to the pâté so you can spread it more easily over bread.
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Serving |
Let the pâté cool, serve it spread over slices of your favourite bread and season it with chopped onion and a sage leaf on top.
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Ingredients |
/ 4 -6 servings |
| 500 g |
of chicken stomachs |
| 1 | larger carrot |
| 1 |
ordinary onion |
| 1 table spoon | of 'z bregov butter |
| 1 tea spoon |
of bread crumbs |
| 1 big table spoon | of 'z bregov butter |
| salt, pepper, garlic powder, laurel leaf, sage | | | chopped onion for seasoning |
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