How to make chicken gizzard salad. Chicken gizzard salad - interesting appetizer recipes for every taste! Spicy salad of chicken gizzards, celery and apple

Chicken gizzards are an affordable, accessible product for everyone. Skillful housewives use it very successfully to prepare various dishes, salads being one of them.

Salad with chicken gizzards turns out to be satisfying due to the protein content in them. In addition, it is tasty and light. The dish can be considered quite universal. It serves as a complement to the meal, serving as a full lunch or light dinner. Depending on the ingredients, it can be everyday or festive.

Salad with chicken gizzards - preparing food and utensils

Experienced housewives do an excellent job with this product, making chicken gizzards tender and flavorful. But young people, unfortunately, often refuse to use them in dishes, considering them tasteless and tough.

For a salad with chicken gizzards to be a success, it is important to carefully prepare these gizzards. We'll tell you how to do it right.

Start by washing them thoroughly and removing any fat on the surface.

Then fill the stomachs with water, add salt, add a whole head of peeled onion and spices.

Cook on medium heat for at least an hour. Check for doneness - they should be soft. If not, continue cooking for another half hour until you achieve the desired result.

Once the stomachs are ready, all you have to do is cool them, cut them into cubes or strips and prepare a salad with chicken stomachs.

Chicken gizzard salad recipes:

Recipe 1: Salad with chicken gizzards

A simple set of products is used, and the result is a nutritious, satisfying and tender salad. Try it, you will definitely like it. Feel free to experiment: you can add, for example, a green apple, bell pepper or a piece of pineapple.

Required ingredients:

- chicken stomachs (0.5 kg);

- one carrot;

- green onions (bunch);

- eggs (4 pieces);

- mayonnaise (for dressing);

- ground black pepper.

Cooking method:

Chop raw carrots and grate them.

Cut boiled chicken gizzards into strips.

Boil the eggs as usual in a salad - hard-boiled, chop with a knife.

Chop the green onions, add salt and mash until they become juicy.

Mix all ingredients, pepper, season with mayonnaise. You can very successfully replace it with sour cream.

Salad with chicken gizzards, quick to prepare, ready. It is good both freshly prepared and a little steeped.

Recipe 2: Salad with chicken gizzards and mushrooms (champignons)

Thanks to the source of protein - chicken gizzards and mushrooms, it turns out to be filling, and pickles make its taste more piquant and less cloying. As a result, you will get an appetizing and satisfying salad with chicken gizzards, which can serve as a light lunch or a hearty dinner.

Required ingredients:

- mushrooms (200 g);

- the same number of chicken stomachs;

- pickled cucumbers (medium size - 3 pieces);

- one onion;

- sour cream or mayonnaise (for dressing).

Cooking method:

Boil and cool the gizzards.

Boil the champignons: put them in boiling water for five minutes.

Chop chicken gizzards and mushrooms. The cutting shape is according to your desire.

Cut the onion, preferably into thin half rings, and the pickles into cubes.

All that remains is to mix all the ingredients, add salt, pepper, season them with sour cream or mayonnaise. That's it - salad with chicken gizzards can be served.

Recipe 3: Salad with chicken gizzards and cilantro

Another version of a simple salad using chicken stomachs. This time - for lovers of cilantro and spicy Korean salads. You can also add monosodium glutamate to the sauce.

Required ingredients:

- chicken stomachs (0.5 kg);

- potatoes (3 medium-sized pieces);

- a bunch of cilantro;

- three tablespoons each of soy sauce, vegetable oil and vinegar (6%);

- garlic (3 cloves).

Add to taste:

- ground red pepper;

- basil.

Cooking method:

Boil chicken stomachs as suggested at the beginning of the article. Cut the cooled gizzards into strips.

Chop the onion - cut it into thin rings, fry together with the chopped gizzards in a frying pan. Use vegetable oil for frying.

Cut the potatoes into strips and put them in boiling water. Boil for four minutes, no more. After this, drain in a colander, rinse with running water, and dry on a paper towel.

Chop the garlic, pour it with soy sauce, vinegar, add basil, salt, sugar, pepper. Now you have something to top your chicken gizzard salad with.

It's time to remember about cilantro. It should be chopped and added to all other ingredients. Mix, season with garlic sauce. The dish will become tastier if it sits in the refrigerator for three hours - during this time all the ingredients will have time to absorb the spicy garlic-soy sauce.

Recipe 4: Salad with chicken gizzards and fresh vegetables

It can be prepared at any time of the year, but it is especially popular in summer - fresh vegetables are always at hand, and a kilogram of chicken stomachs will significantly add nutritional value to the salad. Great recipe for a picnic.

Required ingredients:

- chicken stomachs (one kg);

- carrots, cucumber, bell pepper (all large, one piece each);

- three onions;

- wine vinegar (100 ml);

- another 100 ml - vegetable oil;

- the same amount of soy sauce, lemon juice;

- garlic (4 large cloves);

- chili pepper - to taste;

- sugar (3 tablespoons).

Cooking method:

Boil the stomachs, cool, cut into strips.

Peel the carrots and onions.

Cut the pepper in half, remove the core.

Using a Korean carrot grater or a knife, turn cucumber, pepper, and carrots into thin strips.

Cut the onion into half rings, making them as thin as possible.

Place all ingredients in one bowl and mix.

The salad with chicken gizzards is almost ready, all that remains is to prepare the marinade.

Chop the garlic using a press.

Add sugar to soy sauce. Keep it on the fire and let it thicken slightly.

Put garlic, chili pepper there, pour in vegetable oil, lemon juice, wine vinegar.

Bring to a boil, remove chili peppers from marinade.

Pour it over the salad, let it sit for a while and absorb the flavor and aroma.

Salad with chicken gizzards - secrets and useful tips from the best chefs

The only salad with chicken stomachs that will be tasty is one that is made from chilled, not frozen, stomachs. Unfortunately, the shelf life of such a product is very short - two days, no more. Therefore, pay attention to their appearance, do not hesitate to touch them and even smell them. They are allowed to be slightly damp, but not slippery. Refuse to purchase if you notice an unpleasant sour smell. Fresh chicken gizzards should only have a pleasant, slightly sweet aroma. They should not be soft or flabby to the touch. Fresh stomachs are elastic.

If you decide to use frozen chicken gizzards, defrost them gradually by placing them on the bottom shelf of the refrigerator overnight. This way of defrosting you will retain more taste and nutritional qualities.

The stomachs will be more tender if before cooking, having already been thoroughly cleaned and washed, they lie in cool water for about three hours.

Before cooking, carefully inspect each stomach to see if there are any yellowish bile stains on it. If there are any, be sure to carefully cut them off with a knife. Even a little bile will ruin your salad; it will turn out bitter.

Inspect the inner surface of the stomachs - there may be remnants of film there. Although traditional medicine attributes medicinal properties to it, you don’t need it in a salad.

Chicken gizzard salad Rinse the chicken stomachs thoroughly, remove the inner film and boil in salted water for 1 hour. Grate the carrots on a coarse grater or chop them into strips, finely chop the onion. Fry the prepared onions and carrots in vegetable oil until golden...You will need: chicken gizzards - 1 kg, carrots - 2 pcs., onions - 1 pc., boiled egg - 4 pcs., mayonnaise - 200 g, salt, green and purple basil

Salad "Obzhorka" Boil chicken gizzards and cut into strips. Fry carrots and onions until golden brown. Cut the cucumbers into strips. Mix everything, season with mayonnaise, salt and pepper.You will need: chicken gizzards - 250 g, carrots - 1 pc., onions - 1 pc., pickled cucumbers - 2 pcs., mayonnaise - 1/3 cup, salt to taste, ground black pepper to taste

Offal relish Rinse the stomachs and, after removing the inner film, boil in salted water until tender. Refrigerate. Pepper the prepared gizzards, soak them in beaten egg, bread them in breadcrumbs, and deep-fry until golden brown. At...You will need: broiler chicken stomachs - 1 kg, egg - 1 pc., breadcrumbs - 1/2 cup, vegetable oil for deep frying - 300 g, ground black pepper, salt to taste, green salad leaves, lemon

Oriental chicken gizzards Cut prepared (washed and dried) chicken gizzards into thin strips (0.5 cm). Cut the onion into thin circles (if leek) or semi-circles, carrots into thin cubes. Heat a wok pan (or any other one, but with high sides) with...You will need: Chicken stomachs - 600-800 gr., Onion - 1 large head or 1 leek, Carrots - 3 small pieces, Soy sauce - 3-4 tbsp. l., Sesame seeds - 2 tbsp., Sesame oil - 2-3 tbsp. l. (if you don't have sesame oil, you can use something else, for example...

Dogwood parade for Sima. Procession No. 2: USSR Dessert Once again it all starts with the dogwood. We take it out to defrost. You can put a couple of frozen berries in your mouth - this will enhance the memories of your childhood! :) Once, at a hairdresser's appointment :), I was leafing through some glossy magazine and saw such an unusual way of preparing...You will need: DOGEL 150g, sugar 200g, lemon, kiwi, raspberries or other berries, gelatin or Astri-gel, chocolate, mint, all sorts of goodies for desserts...

Warm chicken gizzard salad Boil chicken stomachs in salted water for 2-2.5 hours. Cut the onion into thin half rings, marinate in a mixture of vinegar, water, salt, sugar for 40 minutes. Cut the boiled stomachs into strips and fry with pickled onions, add soy sauce, red and...You will need: 500 grams of peeled chicken gizzards, 1 large onion, table vinegar, water, salt, sugar, ground black pepper, 3 tablespoons of soy sauce, 0.5 teaspoon of ground coriander, ground red pepper

Arugula salad with chicken giblets Fry chicken giblets in vegetable oil until cooked. Salt (you can use garlic salt). Finely chop the cucumbers and tomatoes. Tear the arugula leaves. Mix arugula with cucumbers and tomatoes. Add fried chicken giblets. Place in a dish. Fill with dressing....You will need: chicken giblets (heart, liver, gizzards) - 400 g, fresh cucumber - 2 pcs, medium tomatoes - 2 pcs, arugula - 4 bunches, pine nuts - 50 g, For dressing: olive oil - 3 tbsp. balsamic vinegar - 1 tsp, a mixture of dry herbs - 1 tsp, salt - 1/2 tsp.

Chinese salad Clean the chicken stomachs (remove the inner yellow film) and rinse well. Place the gizzards in a small saucepan and pour boiling water over them until it barely covers the slices. Bring to a boil, reduce heat and simmer until soft (40~50 minutes). Salt...You will need: Chicken stomachs - 500g, Fresh cucumber - 1 pc. large, Onion - 1 head, Garlic - 2 large cloves, Korean carrots - 200g, Soy sauce - 2 tbsp. spoons, Vinegar essence - ¼ teaspoon, Salt - 1 tsp, Sugar - 0.5 tsp. (to taste), grow the oil...

Chicken gizzard salad Boil chicken gizzards until tender. I usually drain the first water after boiling so that it doesn’t become bitter. Cool, cut into thin strips. Finely chop the cilantro and onion and grate with salt. Cut the pepper into thin strips. Mix all ingredients, fold into a mound. WITH...You will need: Chicken stomachs - 1 kg, Sweet peppers - 2-3 pcs, best if in different colors, Cilantro - 1 bunch, Green onions - 1 bunch, Garlic - 3 cloves, Chili pepper - a small piece if it is spicy, Salt, Sesame - 1 tbsp, Vegetable oil

Chicken gizzards are a tasty, inexpensive product that is sold everywhere. If you know how to handle it correctly, you can prepare many delicious dishes that everyone will like, for example, salads.

Salad with chicken gizzards can be either an addition to a meal or serve as lunch or a light dinner. Hearty thanks to the protein contained in the ventricles, but at the same time light, being a salad, this dish is universal and can also be served both on an everyday and holiday table. The main thing is to properly prepare the ventricles.

The main problem in cooking chicken gizzards is that you need to be able to cook them so that they turn out soft. To do this, you need to cook them for at least 1-1.5 hours, checking them for readiness periodically. The water should be salted, you can add spices, a whole peeled onion.

RECIPE ONE: SIMPLE SALAD WITH CHICKEN VENTURES

You will need: 500g chicken gizzards, 3 onions, 2-3 carrots, 3 tbsp. sour cream, salt, pepper.

How to make a simple salad with chicken gizzards.

Rinse thoroughly and remove membranes from the stomachs if they were purchased unpeeled. Peel the onions and carrots, chop not too finely, pour cold water into the pan, boil the gizzards over low heat until soft, sauté the vegetables until soft in a frying pan with a small amount of oil. Combine the prepared stomachs and onions with carrots, season with sour cream, pepper and salt, mix, serve the salad warm.

You can sauté the onions, boil and chop the carrots - try making the salad in different ways. You can also add cheese and other vegetables, including fresh, unboiled ones.

Chicken gizzards are often also called navels - but the essence, of course, is still the same - it is a tasty and versatile product.

RECIPE TWO: SALAD WITH CHICKEN STOMACHES AND VEGETABLES WITH LEMON DRESSING

You will need:

300g chicken gizzards, 2 medium cucumbers, 1 carrot and onion, 1 bunch of green onions, ¼ lemon (juice), cilantro.

How to prepare a salad with chicken gizzards and vegetables.

Cut the onion into half rings, chop the green onions. Cut the carrots into long strips or grate them, and cut the cucumbers in the same way. Prepare chicken stomachs, fry in a little oil, add onions, add a little water and simmer, then add carrots and simmer until soft, let cool, combine with green onions, crushed cilantro seeds, pepper and salt, pour over lemon juice, mix salad and Place in the refrigerator to let sit for half an hour before serving.

You can choose your own dressing for salads with chicken gizzards, as for any other salads: it can be lemon juice, as in the recipe above, as well as its mixture with olive or other oil, sour cream, mayonnaise.

RECIPE THREE: SALAD WITH CHICKEN STOMACHES AND MUSHROOMS

You will need:

200g each of champignons and chicken gizzards, 2-3 pickled cucumbers, 1 onion, mayonnaise/sour cream, pepper, salt.

How to prepare a salad with chicken gizzards and mushrooms.

Rinse the stomachs, boil until soft, then cool and cut into strips, cut the onion into half rings, boil the mushrooms until ready, put them in boiling water for 5 minutes, then chop into small pieces. Cut the cucumbers into small cubes, combine with cooled mushrooms, gizzards, onions, pepper, salt, season with sour cream and mix the salad.

But the next salad is not only extremely tasty, but also very healthy due to the presence of apple and celery in the recipe.

RECIPE FOUR: CHICKEN STOMACH SALAD WITH AVOCADO AND APPLE

You will need:

100g chicken gizzards, 4-5 lettuce leaves, 3-4 dried tomatoes, 1 green sweet and sour apple and avocado, 1 tbsp. lemon juice.

How to make a salad with chicken gizzards, avocado and apple.

Boil the gizzards until soft, dry, cut into halves or quarters. Wash and dry the lettuce leaves and place them on a plate. Thinly slice the apple, sprinkle with lemon juice, place on lettuce leaves, top with gizzards and chopped dried tomatoes. pepper the food, add salt, and pour in vegetable oil.

And yet, out of all the variety of salads that can be prepared with chicken navels, the spicy Korean-style versions especially stand out - for some reason, these are the salads with this product that our chefs love the most.

RECIPE FIFTH: SPICY SALAD WITH CHICKEN STOMACHES AND VEGETABLES

You will need:

1 kg of chicken stomachs, 3 onions, 1 large carrot and cucumber, ½ each of bell red and green pepper, bay leaf, allspice, marinade - 100 ml each of lemon juice, soy sauce, wine vinegar, vegetable oil, 2-4 cloves of garlic , 2-3 tbsp. sugar, red chili pepper.

How to make a spicy salad with chicken gizzards.

Clean the washed stomachs from films and fat, boil, adding laurel and allspice to water, until soft, dry and let cool. Peel onions, carrots, prepare halves of peppers. Cut the carrots, peppers and cucumbers into thin strips, you can use a Korean carrot grater, and cut the onion into half rings. Cut the gizzards into strips and combine with the rest of the products. Pass the garlic for the marinade through a press, mix the soy sauce with sugar, boil until slightly thickened, add the garlic and the rest of the marinade ingredients, bring to a boil, taste - add more lemon juice or sugar to taste if necessary, pour the marinade over the salad, remove the spicy chili pepper, if used to prepare the marinade.

The last salad is similar in recipe to the fourth, but it is prepared a little differently - in the so-called Korean version.

RECIPE SIX: KOREAN SALAD WITH CHICKEN STOMACHES, APPLE AND CELERY

You will need:

500g chicken stomachs, 1-2 stalks of celery, 1 sweet pepper, small head of Chinese cabbage, green apple, carrot and onion, ½ cup each of soy sauce and vegetable oil, 2 tbsp each. sugar and vinegar 9%, 1 tbsp. Korean seasoning (coriander + ground black and red pepper), salt.

How to make Korean salad with chicken gizzards and celery.

Boil the stomachs until soft, cut the apple, cabbage, carrots, celery, sweet peppers and onions into strips. Combine the chopped products, sprinkle with sugar, stir and wait for the juice to release, which needs to be drained. Place the gizzards cut into strips with the vegetables. Heat oil in a frying pan with spices, hot pepper and garlic, pour over the salad, immediately pour in soy sauce and vinegar, add salt, leave the salad in the refrigerator for 1 hour before serving.

Having prepared any of the proposed salad options withchicken gizzards , you can serve this appetizer both for a regular lunch or dinner, and for a holiday table. Try it and you will definitely love these wonderful salads!

What is the correct name: “Chicken navel salad” or “Chicken gizzard salad”? Opinions are divided, although in fact they are the same thing. The reason for the confusion is the lack of a reliable history of the origin of the salad. According to the first version, the salad was prepared in the 90s of the last century, where difficult economic conditions pushed the population to use offal as meat substitutes. It was then, apparently from an aesthetic point of view, that housewives began to call chicken stomachs “navels.” According to another version, the recipe comes from China, where this national dish is prepared with a lot of spices.

In the initial version, the dish included: boiled chicken gizzards (navels), onions and carrots. And regular sour cream was used as a dressing. Inexpensive, tasty and satisfying salad was to the taste of many.

When purchasing chicken ventricles (navels), you need to choose ones that are elastic in structure and have a slight specific odor. The main trick of dishes made from chicken navels lies precisely in the softness of the ventricles themselves. They must be boiled for at least one and a half hours in salted water.

How to make chicken navel salad - 14 varieties

This recipe is considered a classic, but at the same time it is easy to prepare.

Ingredients:

Boiled chicken gizzards - 250 gr.;
Boiled chicken eggs - 4 pcs.;
Salad onions - 150 gr.;
Raw carrots - 1 pc.;
Salt, pepper.

Preparation:

Using a board and knife, cut the chicken stomachs into strips, add chopped onions and grate the carrots on a coarse grater. Place the resulting mass in a deep plate, add the amount of salt and pepper to your taste, use mayonnaise as a sauce and stir until smooth. Then add the coarsely chopped eggs and mix thoroughly.

To add a piquant taste, the stomachs are salted and peppered during cooking. It is recommended to marinate onions in vinegar.

It will become an undoubted decoration of the festive table; the range of flavors will pleasantly please you.

Ingredients:

Raw carrots - 2 pcs.;
Ready mushrooms - 350 gr;
Onions - 2 pcs.;
Vegetable oil-150 gr;
Garlic - 2 pcs.;
Seasoning for Korean carrots - 2 tbsp;
Vinegar 9% - 3 tbsp;
Soy sauce - 2 tbsp.

Preparation:

Add bay leaves to boiling salted water, pour in the cleaned chicken stomachs and cook until done. Grate two raw peeled carrots on a Korean grater and fry in vegetable oil until half cooked. Peel the onion, cut into half rings, then fry in a frying pan along with the mushrooms until tender. Grind the cooled stomachs into strips and fry them in vegetable oil for several minutes. Mix all the resulting ingredients in a deep container, adding chopped garlic, seasoning, soy sauce and vinegar. Let the salad sit for at least two hours in the refrigerator.

An original and low-calorie dish will be a godsend for those watching their weight.

Ingredients:

Raw chicken gizzards - 100 gr.;
Salad - 5 sheets;
Lemon juice - 1 tbsp;
Tomatoes - 2 pcs.;
Apple - 1 pc.;
Avocado - 1 pc.;
Salt, pepper.

Preparation:

We discard the cooked ventricles through a colander and let the broth escape, then chop coarsely. We lay out the bottom of the dish with pre-prepared lettuce leaves. Place peeled and sliced apples and avocados on top and sprinkle with lemon juice. The next layer is gizzards, then tomatoes. Salt and pepper to your taste, add vegetable oil.

This hearty dish will not leave salad lovers indifferent.

Ingredients:

Onions - 2 pcs.;
“Korean” carrots - 250 gr.;
Sugar, salt, vinegar, allspice.

Preparation:

Place the chicken stomachs in a saucepan, fill with cold water, add salt and set to cook for 20 minutes. Peel and pickle the onion, after chopping it. The cooled navels are crushed into thin strips, add pickled onions, and add previously prepared “Korean” carrots. Well mixed products become homogeneous. Leave in the cold for two hours.

You can pickle onions using vinegar or lemon juice, adding sugar and allspice.

Beautiful to look at, it will please not only your eye with its color shades, but also your stomach with its taste.

Ingredients:

Chicken stomachs - 500 g;
Onions - 2 pcs.;
Pickled or pickled cucumbers - 2 pcs.;
Carrots - 2 pcs.;
Green peas - 1 can;
Mayonnaise - 120 g;
Vegetable oil;
Salt, pepper.

Preparation:

Cook the chicken navels for an hour and a half, let them cool and cut them like brushwood. Chop the onion, shred the carrots on a Korean grater, and then fry the vegetables over low heat. The cucumber is cut into cubes. Mix all the salad ingredients in a deep bowl, add peas and season with mayonnaise. Salt and pepper to taste.

Harmony of taste and lightness in the stomach, that’s what people say after this salad.

Ingredients:

Boiled chicken navels - 350 gr.;
Pickled cucumbers - 2 pcs.;
Green onions - 25 gr.;
Fresh apple - 1 pc.;
Mayonnaise - 150 gr.;
Vegetable oil - 70 gr.;
Ground black pepper.

Preparation:

Cut the boiled navels and put them in a deep bowl. Chop the cucumbers and apple using a coarse grater, chop the onion. Mix the products and season the salad with mayonnaise, adding vegetable oil and pepper. Let sit for 15 minutes before serving.

To keep the navels soft, boil them in a slow cooker for three hours.

The combination of various products gives a piquant and unforgettable taste.

Ingredients:

Chicken navels - 400 g;
Carrot - 1 pc.;
Onions - 1 pc.;
Bay leaf - optional;
Fresh cucumbers - 2 pcs.;
Eggs - 4 pcs.;
Green onion - 10 g;
Mayonnaise - 4 tbsp;
Salt, pepper.

Preparation:

Carefully cleaned navels are boiled in salted water with the addition of onions, carrots, peppers and bay leaves. Cook over low heat for an hour, drain, cool and chop. Hard-boiled eggs, peel, cut and add to the ventricles. Grind the cucumbers and add chopped herbs. We combine all the ingredients and season the resulting salad with mayonnaise (sour cream). Salt and pepper a little and decorate.

If you want to surprise and you have time for it, then this is your recipe.

Ingredients:

Raw chicken gizzards - 350 gr.;
Onions - 3 pcs.;
Garlic - 3 cloves;
Bay leaf - 1 pc.;
Chicken eggs - 7 pcs.;
Mushrooms - 700 gr.;
Balsamic vinegar - 15 gr.;
Fresh cucumber - 2 pcs.;
Bell pepper - 1 pc.;
Beijing cabbage - 1 pc.;
Cheese cheese - 250 gr.;
Sour cream - 3 tbsp;
Mayonnaise - 100 gr.;
Basil leaves.

Preparation:

To achieve the required softness and taste, chicken navels are boiled for one and a half hours with the addition of an onion, bay leaf and three cloves of garlic. Boil hard-boiled eggs. We clean, chop and fry the mushrooms, taking into account that during the cooking process they decrease in volume. One onion, diced, is added to the mushrooms. We marinate the second onion, first chop it as finely as possible. Balsamic vinegar is used for the marinade. The onions in the mushrooms should acquire a “caramel” color, add pepper and spices, a few more minutes, remove from the heat and let cool. Cut the cooled navels into cubes, add pickled onions, mix and let sit for ten minutes. Chicken eggs are cut into large cubes and added to the navels. The next ingredient is fresh cucumber, diced. Add Chinese cabbage, cut into large layers of one centimeter each. Now chop the cheese coarsely and add it to our mixture. Pour the cooled mushrooms into the same bowl. For dressing we will use mayonnaise and sour cream. Stir until smooth. To shape, use a round container, fill it with salad, turn it over and place it on a plate. Decorate with Chinese cabbage leaves, cucumber, basil leaves and bell pepper.

The broth obtained by cooking chicken navels can be used to prepare soup.

Quite a spicy dish, designed for a narrow circle of lovers.

Ingredients:

Chicken gizzards - 500 g;
Onion - 2 pcs.;
Carrot - 1 pc.;
Soy sauce - 1 tbsp. l;
Vinegar - 100 g;
Vegetable oil - 5 tbsp. l;
Coriander - 1 tsp;
Red pepper (crushed) - 1 tsp;
Salt.

Preparation:

Cook chicken gizzards with the addition of black pepper and bay leaves. Peel and chop the onions, add vinegar and marinate. To chop carrots we use a “Korean” grater. Place the resulting products into a container. Prepare the dressing: soy sauce, coriander, salt and hot pepper, drown in oil heated in a frying pan. Mix the whole composition, put the container and leave it in the cold overnight.

Easy to prepare and original in execution.

Ingredients:

Raw chicken gizzards - 800 gr.;
Onions - 200 gr.;
Cheese - 200 gr.;
Garlic - 1 head;
Mayonnaise - 180 gr.;
Salt, pepper, vinegar.

Preparation:

Boil the chicken gizzards until cooked, then let them cool. Pickle chopped onions in vinegar diluted with water. We try to finely chop the stomachs, placing them in a deep plate. Add grated cheese and squeeze out the garlic using a garlic press. Mix thoroughly, add pickled onions, salt and pepper, add mayonnaise and mix again. Let it sit for 1 hour before use.

It will appeal to people who like to experiment with flavors.

Ingredients:

Chicken navels - 450 g;
Carrot - 1 pc.;
Soy sauce - 0.5 tbsp.;
Peking cabbage - 400 g;
Onion - 1 pc.;
Celery - 1 pc.;
Apple - 1 pc.
Sunflower oil - 120 ml;
Sugar - 2 tbsp. l.;
Bell pepper - 2 pcs.;
Apple cider vinegar - 1 tbsp. l.;
Salt.

Preparation:

The offal cooked in salt water is allowed to cool and cut into portions. Carrots and bell peppers are cut into brushwood, apples are cut into cubes, and celery, onions and cabbage are simply finely chopped. All the cuttings are mixed in a deep plate and covered with sugar, allowed to brew, after which the liquid is drained and placed on a heated frying pan. Add spices, season with soy sauce and vinegar, and then mix again.

Salad is very fashionable these days in cafes and restaurants, please your loved ones.

Ingredients:

Raw chicken gizzards - 500 gr.;
Bulbs - 2 pcs.;
Carrots - 2 pcs.;
Parsley - 15 gr.;
Sour cream - 1 tbsp;
Soy sauce - 1 tbsp;
Lemon juice - 1 tbsp;
Allspice, ground pepper, bay leaf.

Preparation:

Boil the ventricles in salted water, along with onions, carrots, allspice, bay leaves for 1.5 - 2 hours. Quickly cut into 2-3 pieces. Prepared onions are fried in oil until soft. Grind the carrots on a coarse grater and add to the onion. The last stage is the addition of the ventricles and another 3 - 5 minutes of frying. For the dressing, finely chop the parsley, add sour cream, soy sauce, lemon juice, ground pepper and beat until smooth. Add the dressing to our heated ingredients, mix well and cook covered for 3 - 5 minutes. Transfer to a salad bowl and serve.

From a series of legendary salads, only offal is used as meat, very tasty and interesting.

Ingredients:

Chicken gizzards - 500 gr.;
Potatoes - 2-3 pcs.;
Carrots - 2 pcs.;
Eggs - 3 pcs.;
salt, pepper and mayonnaise to taste.

Preparation:

Cook the offal and vegetables until fully cooked; the eggs should be hard-boiled. We clean everything, cut it and put it in a pan. Salt, pepper and add mayonnaise. Decorate with greens and place on the table.

Ingredients:

Raw chicken gizzards - 500 gr.;
Potatoes - 2 pcs.;
Onion - 1 pc.;
Parsley - 1 bunch;
Cilantro - 5 gr.;
Garlic - 2 cloves;
Soy sauce - 2 tbsp;
Vegetable oil - 10 gr.;
Salt, pepper.

Preparation:

Boil the chicken gizzards until half cooked, peel and cut into small pieces. Peel two raw potatoes and chop them on a “Korean” grater. Throw our potatoes into boiling, salted water for 1 minute, drain in a colander and rinse with running cold water. For dressing we use finely chopped parsley, cilantro and garlic, with the addition of soy sauce, salt and pepper. Chop the prepared onion and fry it with the navels. We combine everything and cool.

Modern women have long liked a hearty, economical and easy-to-prepare salad made from chicken stomachs. It impresses with its rich taste and pleasant aroma. It won't be difficult to turn this dish into a festive one. It’s enough to decorate the salad a little, take more greens, pour olives and olives on top and put grated carrot rings. It's great that this is a hot salad, so it can easily be used as a main dish. The salad will take its rightful place at lunch and dinner, it will allow everyone to be full, get an excellent boost of energy for the whole day, and supply the body with a good complex of vitamins and valuable microelements.

For cooking you will need not such a large set of products. It is important to definitely take fresh chicken gizzards. Pay special attention to them, as they are the base product in the salad. They should only be purchased from a reliable store, and be sure to make sure they are fresh. The smell should be pleasant, without harsh notes. Then the stomachs should be cleaned, first turning them inside out, and washed under running water. Also stock up on bell peppers of different colors, white onions and carrots. It’s good if you use mayonnaise with olive oil and fresh garlic for dressing. You will need to boil potatoes and eggs.

According to our recipe, fried mushrooms are also added to the salad. Interestingly, some chefs have already noticed that it is mushrooms that go perfectly with stomachs. This is how one of the chefs at a Moscow cafe talks about preparing the dish. “I often make chicken gizzard salad for our clients. It is very popular because people always order warm salads with great pleasure, and the dish with chicken stomachs is distinguished by its satiety and exquisite taste. Mushrooms fit perfectly into a salad. I definitely add them in large quantities, after frying them with onions in odorless olive oil. You need to pour less oil. If the need arises, I simply add a little water to the pan. This only makes the mushrooms juicier and more aromatic.”

Be sure to stock up on different types of greens. You can decorate the salad with it on top, or place it on the bottom of the dish in the form of a fluffy fresh pillow. Everyone will love chicken gizzard salad! And gizzards will firmly become part of your daily menu. They have an exquisite taste, reminiscent of tongue or expensive ham, both in its subtle flavor bouquet and consistency.

Let's create our masterpiece. Recipe for cooking chicken gizzards

Now it's time to prepare our salad. Be sure to remember, write down not only the algorithm for creating the dish, but also all the useful tips and recommendations. If you know all the nuances, making a delicious salad will not be difficult! Let's begin!

First we need to deal with the chicken gizzards. Look for them only in retail outlets that enjoy your unconditional trust. It’s great if these are fresh, chilled gizzards. A good option is to purchase stomachs in stores that have their own production, and the cooks themselves gut the chickens and take out the stomachs. It is in such retail outlets that you are most likely to find stomachs that have literally just been taken out of chickens. Choose stomachs with a good smell and uniform color. At home, you will need to turn out and clean out each stomach. There may be various small pebbles, sand, blades of grass. Then rinse the stomachs under running water. All! You can put the stomachs in the pan. Lightly salt the water. Cook the stomachs whole, without cutting, until fully cooked.
Now it’s time to pick up mushrooms. You can fry and process peppers along with mushrooms, onions and carrots. We do everything one by one. So, mushrooms. You should use large mushrooms. Cut them into fairly small pieces, but don't make them thin. Each piece should be equal in thickness to the mushroom itself. It would be better if they were slightly awkward squares than neat but too thin plates. The fact is that mushrooms must retain their juiciness, pleasant aroma and rich taste. If you cut them too thin, after frying they will simply become tasteless or lose most of their rich flavor bouquet. When the mushrooms have already been cut, you need to prepare a frying pan. First heat it up and then pour in some unscented olive oil. Some housewives use butter to fry mushrooms, but it must be remembered that this significantly increases the calorie and fat content of the dish. You should not fry mushrooms for a long time. They should acquire a golden hue and change consistency. As soon as you feel that they have already been processed, you should remove the frying pan from the stove. Overdried mushrooms lose their charm and are no longer able to decorate a chicken gizzard salad. Please note: if you want to get the most multifaceted flavor bouquet, you should fry the mushrooms together with white onions. It also does not need to be cut into excessively thin slices. The onion should be felt in the salad.

You can put chicken eggs to boil. It is advisable to take first or highest grade chicken eggs. Remember that the maximum amount of vitamins and valuable substances is contained in them. In addition, such eggs are noticeably tastier. Do not allow the eggs to be digested under any circumstances! If they become rubbery, it will have a bad effect on the dish as a whole. Boil eggs hard for a maximum of 10 minutes.

Now it's time to get to the vegetables. Take bell peppers of different colors. You need to find moderately large, but real, and not genetically modified peppers. They should be of a uniform shade, without stains, dents, scratches or abrasions. It’s great if you manage to find bell peppers of domestic origin, even greenhouse ones. They are more natural. Cut the peppers into long, narrow strips.
Let the potatoes cook. Choose high-quality potatoes that are free from dents, scratches, and damage. The potatoes should be firm. New potatoes are ideal for this salad. If you want to spend less time cooking and save potatoes, which are usually cut with the skin in large quantities, boil them directly in the skin. Only then will you need to remove the skin, pour oil over the potatoes and sprinkle with fresh herbs. This will help give it a particularly rich aroma and enrich its taste. You need to cook the potatoes until tender, but do not overcook them. Using a fork, you can easily check whether the potatoes will be removed from the heat soon.

Choose medium-sized carrots. Two carrots are enough for four servings of salad. Look for good quality vegetables. Minor scratches can be tolerated, since we will still be thermally processing the vegetables. Cut the carrots into thin long strips. It should be a pretty impressive straw. Remember that thin strips should not tear when frying, so there is no need to cut the carrots into transparent slices.

One onion is enough if it is large. Chop the onion finely, but before doing this, remove all dried layers. We only need juicy onions. It should be aromatic, have a fairly pungent taste and smell. Blue onions are not suitable here at all, since we will need to fry them, and at the same time they must retain their bright taste and aroma. The onion should be cut into pieces or half rings of medium thickness.
Now it's time to roast our vegetables. Place the onion with carrots and peppers in a fairly deep frying pan to make it more convenient for you to mix this mass. Pay attention to one nuance: you will need to stir the mass and separate it from the bottom and walls very carefully, using a thin wooden spatula, so that your beautiful pepper strips and carrot sticks are not damaged or crumble into pieces. You can add a little pepper and salt to vegetables. There is no need to keep the vegetable mass on the stove for a long time. It is enough to wait until the carrot straws begin to soften and bend easily. This means that your vegetables are already completely cooked. It's time to remove them from the stove and cover them with a lid so that they rest a little more.
Are the eggs already boiled? Then you need to cut them with a knife or mash them with a fork. The main thing is not to crush the egg mass and not to deprive it of its specific airiness. It’s the eggs that will add fluffiness to your salad.

When the chicken gizzards are cooked, they will need to be cut into medium-sized pieces. It is advisable not to cut them too finely, as they should be well felt in the dish. Here’s what one housewife remarked: “My relatives, friends, almost everyone who tries the salad can never immediately determine what kind of miracle became the basis for it. Some people think that this is an expensive ham, while others begin to claim that this is tongue. Yes, I'm certainly pleased to hear that. Chicken gizzards really resemble ham and tongue, while they are incomparably cheaper, attractive due to their ease of preparation and cost-effectiveness. But you need to cut them wisely. I once cut the gizzards too small, causing them to almost get lost in the salad. They were eclipsed by mushrooms, and the stomachs themselves were somehow “disguised” as mushrooms. Be sure to cut them larger. The main thing is that the piece fits well on the fork, there is no need to cut it or bite off it.”

Now it's time to put the greens on the bottom of the salad bowl. We use chopped parsley and lettuce. Top with eggs and potatoes. Then mushrooms should be served with vegetables and chicken stomachs. A few larger pieces of pepper can easily be placed on top of the salad for a garnish. As a dressing, you can use mayonnaise with the addition of olive oil and grated garlic. Many people prefer to serve the dressing separately. And the salad itself should be poured with a mixture of odorless olive oil and a small amount of balsamic vinegar.

Our salad is completely ready! Bon appetit!