Chicken navel salad. How to make chicken gizzard salad

31.08.2024

By-products have long been used to make delicious and simple snacks. Chicken stomach salad is often prepared. There are a lot of recipes, because they goes well with mushrooms, various canned goods, vegetables. Such salads can be served on a holiday table.

Calorie content and composition of the product

Stomachs enriched with fiber, which has a positive effect on digestion. They also contain ash - a natural sorbent. There are also a lot of microelements: phosphorus, calcium, potassium, copper, iron, sodium, zinc. The vitamins contained are folic acid, ascorbic acid and pantothenic acid.

They are highly valued as a dietary product. There are only 170 calories per 100 g. And thanks to the high content of iron, protein and vitamins, they are useful for improving the condition of hair and skin, maintaining the circulatory and immune systems, and increasing appetite.

The film enveloping the navels is used in folk medicine. It is dried and ground into powder.

In frozen products contains less nutrients. If the expiration date has already expired, then you cannot prepare salads from such stomachs - they begin to produce toxins dangerous to the body and heat treatment will not help get rid of them.

Cleaning methods

There are three main methods for cleaning chicken giblets before cooking them. One of them is worth using if you plan to prepare a salad with chicken navels:

First, the “navels” are scalded with boiling water, making several cuts and turning them inside out. Then the yellow skin is scraped off - it is not used for cooking.
Add 40 g of salt to two liters of water, and soak the stomachs for an hour and a half in this solution. Then removing the film is much easier. All that remains is to rinse the product under running water.
Before cleaning, the offal is beaten with any blunt object, for example, the back of a knife. Incisions are made, the membrane is turned inside out and cut off. The fat layer is also removed, although at the time of washing it often goes away on its own.

Simple option

You need to start small, so you can first prepare a simple but tasty navel salad. The recipe requires the following products:

500 g offal;
two carrots and onions;
a couple of pickles;
a can of green peas;
mayonnaise, pepper, salt.

First, the ventricles are boiled in salted water, cooled and cut into strips. Peel the carrots and onions and cut them together with the cucumbers in a convenient way. Onions and carrots are lightly fried and mixed with gizzards and cucumbers. The peas are also sent there, after draining the liquid from them.

A delicious salad dressed with light mayonnaise. Salt and pepper are up to your discretion. Sometimes they do without spices, since cucumbers are already salty.

Korean snack

Salad with chicken gizzards and Korean carrots is always very filling and tasty. Of course, it’s easier to buy carrots ready-made, but it’s more interesting to make the dish yourself, this is done from available products:

500 g stomachs;
two onions;
large carrot;
half a glass of 9% vinegar;
allspice, coriander, paprika, soy sauce, oil, salt - to taste.

The offal is boiled until soft along with allspice, then cooled. But at the time of cooling, you need to remove the product from the pan, as it can absorb a lot unnecessary liquid.

The onions are peeled and cut into rings, poured in vinegar for fifteen minutes and drained in a colander. Grate the carrots on a Korean grater. The by-products are cut into slices and placed together with the rest of the prepared products in a container convenient for mixing.

The ingredients are poured with a small amount of soy sauce and sprinkled with coriander and paprika for flavor. Pour a little hot oil on top, stir and leave for two hours. If required, add salt or season with other spices to taste.

Spicy snack

This salad is made from chicken gizzards with pickled onions. It turns out very spicy to taste. Fans of spicy dishes will appreciate it. You don't need a lot of ingredients to prepare:

300 g offal;
200 g white salad onions;
4 eggs;
large carrot;
mayonnaise, vinegar, salt - to taste.

The onion is peeled and thinly cut into half rings, poured with a mixture of water and vinegar in equal proportions. Leave for ten minutes. Then they are thrown into a sieve and mixed with carrots, grated on a large grater.

Chicken stomachs are boiled until soft, then cooled and cut into slices. The eggs are boiled in advance, peeled, and cut into small cubes. All products are mixed in a salad bowl and seasoned with mayonnaise. In this recipe, the ventricles can be replaced with chicken heart if desired. This offal is initially softer and more tender.

With different vegetables

You can prepare salads with the addition of vegetables; if desired, the set of products can be supplemented with other ingredients. It is worth considering tasty and easy options:

With potatoes. Any potato salad turns out to be filling, and when combined with gizzards, it can serve as a complete lunch. The quantity is taken arbitrarily. Boil the potatoes and gizzards until tender, cut into strips. Boiled eggs are chopped quite finely. Mix everything and, if desired, add onion, cut into rings and fresh cucumber strips. Traditionally seasoned with mayonnaise.
With radish. There is no need to cook offal here. First they are cut into slices, then salted, peppered and doused with table vinegar. Leave for half an hour. Separately, onion rings are marinated in the same way. Marinated stomachs are fried in oil until tender, mixed with onions, and a spoonful of sugar and soy sauce is added. The radish is peeled, grated on a coarse grater and added to the salad.
With green peas. The stomachs are boiled, chopped into thin strips, and mixed with cubes of pickled cucumber and onion. Add peas, add some salt and season with the chosen sauce (usually mayonnaise). You can use canned corn or beans instead of peas.
With carrots. This spring option will saturate the body with vitamins and energize you in the morning. It's made from gizzards, carrots, green onions, eggs and bay leaves. Instead of mayonnaise, low-fat sour cream is used as a dressing. Salt and pepper are added to taste.
With vegetable mixture. This salad is called “Original to Chile.” It is prepared from gizzards, carrots, red onions, cucumbers, and bell peppers. But its main feature is in the marinade; to prepare it, mix lemon juice and soy sauce in equal proportions, add wine vinegar, oil, garlic, sugar and chili pepper to taste. Chopped vegetables and offal are mixed and poured with marinade. It is advisable to let it brew for eight hours, so the dish is usually prepared overnight.

Of course, this is far from complete list of recipes vegetable salads with the addition of ventricles. There is room for your imagination to run wild here.

Warm options

The peculiarity of these salads is that they are served hot or warm. Due to this, their satiety increases, and the taste of the products manifests itself in all its glory.

Mushroom with mayonnaise

For this salad, you can take your favorite mushrooms; the most affordable ones are champignons, which are easy to buy at any time of the year. Usually, for half a kilo of offal you take two eggs, a purple onion, and a handful of mushrooms.

The stomachs are boiled until tender, chopped and poured into a salad bowl. The onion is peeled, cut and fried in oil, mixed with gizzards. The mushrooms are washed and also fried with salt added. You can take any spices to your taste. The eggs are boiled in advance and chopped into small cubes.

All products are added to the salad bowl and mixed with mayonnaise. You can add fresh herbs. Pairs well with this dish classic garden set- parsley, dill and green onions. Serve until the mushrooms have cooled.

Mushroom with butter

It can serve as a complete meal, replacing a lunch snack. Prepared from the following ingredients:

500 g offal;
9 fresh champignons;
one carrot, zucchini, red pepper, onion;
two tomatoes;
oil, salt.

The onion is peeled, cut into thin slices and fried until transparent. After this, add zucchini and carrots, peeled and cut into strips, thin slices of pepper, diced tomatoes and plates of mushrooms.

The last to be added to the frying pan are the chopped and boiled gizzards until soft. Fry everything together for seven minutes, salt to taste. It is usually served warm, garnished with sprigs of aromatic herbs. Often these warm mushroom salads in combination with offal, they replace a full meal or are served before dinner to improve appetite.

Before preparing a salad, you need to learn certain culinary tricks that will help you prepare a truly delicious dish. It is worth listening to the useful advice of culinary specialists:

The appetizer will turn out much tastier if you cook chilled gizzards rather than frozen ones. Only this product has a short shelf life - no more than two days. Therefore, when choosing, you should not be shy to smell the product. The stomachs should be slightly moist, but not slippery. If you feel an unpleasant sour smell, then it is better not to take such stomachs. The aroma of quality products is sweet and pleasant. Fresh offal is elastic, it is never flabby and soft to the touch.
If you only have a frozen product, then you need to defrost it gradually, placing it in the refrigerator overnight. This way, more nutritional qualities will be preserved.
Before cooking, it is recommended to keep the stomachs in cool water for three hours, then they will turn out more tender.
Before cooking, carefully inspect each ventricle: there should be no bilious yellowish stains left on it. Even a small amount of bile will ruin the taste of the salad, making it bitter.
The inner surface of the product is also inspected for the presence of film residues that need to be removed.
Spices and dressings can be changed based on personal preferences. Add various vegetables, herbs, smoked or milk sausage, nuts, and cheese. Stomachs go with almost everything, if you have a sense of proportion.

Each of the recipes is good and unique in its own way. But the kitchen is a place where you can show your culinary skills to the fullest, so you shouldn’t stop at one recipe. When cooking, you need to be creative with the ingredients and their quantity, so that each time a set of familiar products acquires a new, special taste.

Attention, TODAY only!

Not everyone likes offal, such as lung, liver, udder and others, which have a unique taste and require special technological processing.

But there are also products that almost everyone adore, these include chicken gizzards or, as they are called differently, “chicken navels,” which can not only decorate any holiday table and become its central dish.

However, the great taste of these by-products cannot be compared with the benefits, which deserve great attention. Their yellow films or cuticles, as a digestive enzyme, help restore the pancreas, gastrointestinal tract and liver, and are also used in folk and official medicine.

Calorie content and composition

Navels are rich in fiber, which has a positive effect on digestion, and ash, a natural sorbent. They also contain many micro- and macroelements that are necessary for the normal functioning of the entire body: calcium, phosphorus, copper, potassium, sodium, iron, zinc and others.

They also include mono-, poly- and saturated acids and have a relatively low calorie content - about 170 calories per 100 grams, for which they are valued as a dietary product.

Benefit

Due to its high content of protein, iron, folic acid and vitamins, navels are extremely useful for improving skin and hair, increasing appetite, maintaining the immune and circulatory systems.

Folic acid stimulates cell division, is involved in the development and growth of almost all tissues and organs, and therefore it is often recommended for children and pregnant women to consume it.

Chicken navels play a special role in the digestive system, improving appetite and stimulating the digestion process, thereby helping the intestines to cleanse and promoting healthy microflora. This especially applies to the yellow film covering the inside of the stomach.

It is not used in cooking, but traditional healers advise not to throw it away when cleaning and preparing it, but to dry it and grind it into powder. Dry film - great for diarrhea.

To do this, an adult needs to take one teaspoon of the product, and a child – half the dose and pour a glass of water. Also used in the treatment of dystrophy, rickets, gastritis, dysbiosis, pain in the pancreas.

Harm

When purchasing this product in a store or market, you need to pay special attention to the shelf life, which should not exceed more than two days. Frozen foods are less healthy, and those that are stored for more than two days produce toxins that are harmful and even dangerous to human health.

Nutritionists do not recommend replacing all meat dishes with navels in your diet. But by preparing them several times a week, you can enrich your body with the necessary substances.

Chicken gizzard salad recipes

In cookbooks and magazines there are a lot of different recipes for navel salads, which not only help you save on buying meat, but also diversify the table and are not as high in calories as meat ones.

Chicken gizzard salad with green peas

This salad is unusual and very beautiful to look at. To prepare it we will need the following ingredients:

chicken navels – 500 g;
onion – 2 pcs.;
pickled or pickled cucumbers – 2 pcs.;
carrots – 2 pcs.;
green peas – 1 jar;
mayonnaise – 120 g;
vegetable oil for frying;
salt and ground pepper.

Preparation

You need to boil the stomachs in salted water for about 1.5 hours and cut into strips. Next, cut the onion into thin half rings, grate the raw carrots on a Korean salad grater, and fry the vegetables in a frying pan in vegetable oil.

Cut the cucumbers into small cubes. Combine all ingredients and decorate by placing green peas on top. Season with salt, pepper and mayonnaise. The combination of orange carrots, green cucumbers and peas makes the salad festive and bright, and its delicate taste will not leave anyone indifferent.

Chicken gizzard salad

Ingredients:

chicken stomachs – 500 g;
eggs – 3 pcs.;
carrots – 1 pc.;
green onions – quantity as desired;
mayonnaise – 100 g;
white pepper, salt.

Preparation

Boil the ventricles in salted water, cut into thin strips. Boil the eggs hard and cut them. Grate raw carrots on a coarse grater. Mix all ingredients, season with mayonnaise or sour cream. Add salt and pepper to taste.

A salad prepared in this way using sour cream will soften and make the texture of this offal even more pleasant. Worth a try!

Spicy navel salad recipe

Ingredients:

navels – 500 g;
carrots – 1 pc.;
onions – 2 pcs.;
soy sauce - tablespoon;
table vinegar (9%) – 0.5 cups;
deodorized vegetable oil – 5 tablespoons;
bay leaf – 1 pc.;
allspice – 6 peas;
ground coriander and red pepper - a teaspoon each;
salt.

Preparation

This cold appetizer is also called “Korean-style chicken stomachs.”

Cook the gizzards until tender, add peppercorns and bay leaves five minutes before turning off. Set aside to cool, discarding all the broth so they don’t absorb it.

Cut the onion into thin rings and pour vinegar for 15 minutes to marinate. After the time has passed, drain in a colander.

Three raw carrots on a grater for the loin. We cut our cooled navels into slices. Place navels, pickled onions and carrots on a plate, pour soy sauce. Heat the sunflower oil in a frying pan and pour it into the salad, sprinkle with coriander and pepper, then mix everything and put it in the refrigerator for a couple of hours.

Chicken gizzard salad

Ingredients:

chicken stomachs – 200 g;
champignons – 200 g;
pickled cucumbers – 3 pcs.;
onion – 1 pc.;
salt, pepper, mayonnaise - to taste.

The washed ventricles should be boiled over low heat for about 1.5 hours and the ready-made ones should be cut into strips. Cut the onion into half rings. Boil the champignons until tender (5 minutes), chop them into small pieces, and chop the cucumbers into small cubes. Mix everything thoroughly and season with mayonnaise, salt and pepper.

Hearty salad

Ingredients:

navels – 200 g;
eggs – 4 pcs.;
potatoes – 200 g;
carrots – 3 pcs.;
onion – 1 pc.;
mayonnaise – 180 g;
cheese, salt.

Preparation

Simmer the washed and cleaned stomachs for 40 minutes in salted water, then finely chop and place in a salad bowl. Finely chop the onion and place on top, brushing with mayonnaise. Boil eggs, potatoes and carrots, peel.

Place the next layer of chopped eggs, add salt and grease again. The last layer, which is also smeared, is diced carrots. Decorate the salad on top with finely grated hard cheese.

Spicy salad

Ingredients:

chicken gizzards – 400 g;
small carrots and onions;
bay leaf - optional;
fresh cucumbers – 2 pcs.;
chicken eggs – 4 pcs.;
green onions - a few feathers;
mayonnaise – 4 spoons;
salt, pepper - to taste.

First of all, to prepare a salad with chicken navels, you need to prepare them. It is advisable to remove the film, rinse well under water and place in a pan. Then fill with clean water.

Today there are many different salads, the main component of which is ordinary white or dark meat. But if you want to make an unusual dish, then we suggest replacing this product with chicken gizzards. This solution will allow you to save a little on purchasing products. This is due to the fact that meat is noticeably more expensive than regular offal. Moreover, thanks to this ingredient you can diversify your table and surprise your guests.

Chicken gizzard salad: step-by-step recipe

As mentioned above, this dish can be made using various ingredients. We decided to present you with the simplest and most accessible method, which involves the use of products such as:

salad bulbs - 2 pcs.;
medium juicy carrots - 2 pcs.;
pickled or pickled cucumbers - 2 pcs.;
medium calorie mayonnaise - 120 g;
canned green peas - 1 standard jar;
deodorized vegetable oil - used for frying;
salt and crushed black pepper - use as desired.

Offal preparation

Before you make a salad from chicken stomachs, you need to process all the ingredients one by one. First, you should wash the purchased offal, and then clean it of unnecessary veins and films. After this, the stomachs should be boiled in water (salted) until completely soft. This may take you about 40-55 minutes.

Then the offal must be removed from the broth and cooled. To make the chicken stomach salad tender and beautiful, the boiled ingredient should be cut into thin strips.

Processing remaining ingredients

After the main component of the salad has been prepared, you should begin processing the vegetables. The onions must be peeled and cut into thin half rings, and the carrots must be chopped into strips or grated on a special Korean grater. As for pickled or pickled cucumbers, you just need to chop them into small cubes with a knife.

Sauteing products

To get a juicy and aromatic salad from chicken stomachs, onions and carrots need to be sautéed in deodorized oil. Fry the ingredients until they become golden and soft. At the end of the heat treatment, these components must be seasoned with pepper and salt.

Forming the dish

Chicken stomach salad, the recipe for which we are considering, is formed quite simply. To do this, the chopped offal must be placed in a deep bowl, and then salted or pickled cucumbers, sautéed onions and carrots, as well as canned peas (green), devoid of liquid, must be added there. After this, the ingredients need to be seasoned with medium-calorie mayonnaise and mixed thoroughly.

Proper serving of salad at the dinner table

After the chicken gizzard salad is seasoned, it must be served immediately for lunch. It should be noted that due to the combination of orange carrots and green cucumbers with peas, the finished dish looks very beautiful and festive. Moreover, the taste of this salad is very delicate and rich.

Delicious Korean salad: step-by-step recipe

Chicken gizzards (the salad with them turns out to be very nourishing and aromatic) for such a dish is better to buy frozen and already peeled. Although, before heat treatment, it is still recommended to wash them additionally and remove all kinds of films.

So, to make a spicy Korean chicken gizzard salad, we will need:

chicken ventricles - about 500 g;
salad onion - 2 pcs.;
medium juicy carrot - 1 pc.;
soy sauce - a large full spoon;
laurel leaf - 1 pc.;
table vinegar (it is better to take 6% or 9%) - about ½ cup;
deodorized sunflower oil - about 5 large spoons;
allspice - about 7 peas;
ground red pepper and coriander - a small spoon each;
Small iodized salt - use at discretion.

Offal preparation

How should you make a salad in Korean? Chicken stomachs for the presented dish must be thawed, rinsed and cleaned of films. After this, the offal must be placed in boiling salted water and cooked until it becomes soft. Moreover, ¼ hour before turning off the stove, it is recommended to add peppercorns and bay leaf to the ventricles.

After the offal is ready, it must be removed and cooled. Next, the ventricles need to be cut into very thin strips and left aside.

Vegetable processing

To make a spicy salad using chicken gizzards, you need to peel the onions, then cut them into half rings and soak in table vinegar (for ¼ hour). After the specified time, the vegetable should be well marinated. After this, you need to throw it onto a sieve and shake it vigorously to remove all the moisture.

Also, you should definitely add raw carrots to a Korean salad. It must be cleaned and then grated on a special grater in the form of thin and long strips.

Formation process

To create a tasty and spicy Korean dish, chicken gizzards should be placed in a deep bowl, and then grated carrots and onions pickled in vinegar should be added to them. After this, the components must be seasoned with soy sauce, salt, ground coriander and pepper. Next, you need to pour sunflower oil into the frying pan and heat it very hot. After this, you need to season the entire salad with vegetable fat, mix it well and leave it in the refrigerator for several hours.

Serve a delicious Korean salad for lunch

After the dish with chicken gizzards has cooled well, it should be served immediately, after stirring with a large spoon. This salad should be served for lunch along with bread or pita bread. It should be especially noted that it is not recommended for those who have problems with the gastrointestinal tract. After all, Korean salad is very spicy and can easily cause exacerbation of chronic diseases.

A wide variety of chicken by-products can be used to make delicious snacks. For example, stomachs. They go well with vegetables, mushrooms, and canned food. Chicken stomach salads are perfect even for a holiday table.

Ingredients: half a kilo of offal, 2 onions, 2 carrots, 2 barrel pickles, a jar of brain peas, salt, a mixture of peppers, light mayonnaise.

Chicken stomach salad contains many useful substances.

The stomachs are boiled in salted water, after which they are cooled and cut into strips.
Randomly chopped fresh vegetables are sautéed in vegetable oil.
The offal is combined with the cooled roast. Add cubes of pickled cucumbers and peas without marinade to the bowl.

All that remains is to season the appetizer with mayonnaise, salt and a mixture of peppers.

Korean cooking recipe

Ingredients: half a kilo of chicken stomachs, 2 white onions, salt, a pinch of ground paprika and coriander, large carrots, half a glass of table vinegar, 7-8 peas of allspice, 6 large spoons of refined oil, 1 large spoon of soy sauce without additives.

The offal is cooked until soft. A couple of minutes before the end of cooking, add peppercorns to the water. Then they cool down. They must be removed from the broth, otherwise they will absorb too much liquid during the cooling process.
The onion is cut into thin rings and poured in vinegar for 12-15 minutes. Next, the vegetable is placed in a colander.
The carrots are chopped with a Korean grater. The cooled offal is cut into slices.
All prepared products are placed in one bowl. They are filled with soy sauce and sprinkled with paprika and coriander.
Refined oil heated in a frying pan is poured on top.

After thorough mixing, the Korean chicken gizzard salad will infuse for at least 2 hours. Next, you can take a sample from the treat. If necessary, the appetizer is added with salt.

Spicy appetizer with pickled onions

Ingredients: 280 g offal, 4 pre-boiled hard-boiled eggs, 170 g lettuce white onions, large carrots, vinegar, salt, mayonnaise.

This salad is suitable for spicy lovers.

The onion is thinly sliced into half rings and poured with a mixture of filtered water and table vinegar in equal proportions. The vegetable is left for 10-12 minutes.
Next, the onion half rings are placed on a sieve. After the marinade has drained, they are combined with carrots, grated on a coarse grater.
Chicken offal is boiled until soft in salted boiling water. After cooling, they are cut into slices.
The eggs are crushed into miniature cubes.
The prepared components are combined.

A fragrant salad of gizzards with pickled onions is dressed with a portion of mayonnaise.

With mushrooms

Ingredients: half a kilo of chicken stomachs, 2 boiled eggs, purple onion, 170 g of mushrooms, half a bunch of parsley, salt, mayonnaise.

Chicken offal is dipped in salted boiling water and boiled until soft. Next, they are randomly chopped and poured into a salad bowl.
The onion is finely chopped and fried in vegetable oil. As soon as the contents of the pan have cooled, they can be transferred to the stomachs.
In the remaining oil, fry the mushroom pieces until tender. Salt is immediately added to them. You can use any seasonings.
The eggs are crushed into cubes, the parsley is randomly chopped with a knife.
All components are mixed well.

Gizzard salad with mushrooms is dressed with mayonnaise.

With green peas

Ingredients: half a kilo of offal, 4 pickled cucumbers, fine salt, white onion, half a can of canned green peas, any suitable sauce.

Green peas will not spoil the taste of the salad.

The stomachs are boiled until tender in salted boiling water. The meat product should soften well. Next, it is crushed into thin strips.
The main component is combined in a salad bowl with thin slices of pickled cucumbers and miniature onion cubes.
Place peas without marinade in the same bowl.

The appetizer is salted, poured over the chosen sauce (ordinary mayonnaise is suitable) and mixed well.

Hearty navel salad with potatoes

Ingredients: 3 jacket-boiled potatoes, salt, strong fresh cucumber, 2 boiled eggs, white onion, 170 g chicken gizzards, fresh dill, mayonnaise.

The offal is boiled until tender and cut into large strips.
The cooled eggs and potatoes are crushed into cubes.
The products from the first and second steps are combined, thin onion half-rings and fresh cucumber straws are added to them.

All that remains is to add chopped dill, salt and season the dish with mayonnaise.

With radish

Ingredients: 1 green radish, white onion, 1 tbsp. spoon of soy sauce, 1 teaspoon of granulated sugar, half a kilo of chicken stomachs, salt, seasonings, table vinegar.

Chicken gizzard salad with radish is an extremely healthy nutritious snack.

The offal is well washed and cut into strips. Next, the stomachs are salted and peppered to taste and filled with vinegar for an hour.
Separately, thin onion half rings are marinated in a mixture of vinegar and water (1 to 1).
The radish is cleaned and chopped using a coarse grater.
Ready stomachs are fried in any oil until all the juice has evaporated from the pan. The main thing is not to overcook the offal on the fire, otherwise it may turn out to be overdried.

All salad components are combined and seasoned with soy sauce and sugar. You can also sprinkle with vinegar.

Warm salad with chicken gizzards

Ingredients: half a kilo of offal, 8-9 fresh champignons, 1 pc. carrots, sweet red pepper, zucchini, white onion, 2 large tomatoes, refined oil, salt.

Everyone will love chicken gizzard salad!

The onion is cut into thin slices and fried in oil until transparent.
Next, carrot and zucchini straws, thin slices of pepper, plates of mushrooms and tomato cubes are added to it. The ingredients are placed in the frying pan with the onions one at a time. After each new component, the contents of the frying pan are fried together for about a minute.
Lastly, add the stomachs, boiled until tender and cut into 3 parts, to the vegetables and mushrooms.
After another 6-7 minutes of frying, the dish is completely ready. All that remains is to add salt to taste.

The salad is served warm or cold.

You can enrich your holiday or dinner table by preparing a salad of chicken gizzards. These by-products deserve special attention due to the presence of beneficial elements in them that support the immune and circulatory systems.

To make a salad of gizzards with mushrooms, you need to use the following products:

stomachs – 550-650 g;
champignons – 680-720 g;
onions – 2-3 pcs.;
sunflower oil;
salt;
water;
mayonnaise;
pepper.

Instructions:

Fill the ventricles with purified water, cook for several minutes, drain the liquid.
Rinse thoroughly. Pour in clean water and cook until ready.
Cool soft offal and chop into medium pieces.
Cut the peeled onion into half rings and fry in a frying pan.
Cook chopped mushrooms over low heat without oil until the liquid evaporates. Then add oil and fry for 5-7 minutes.
Mix the prepared elements. Salt, pepper, grease with mayonnaise.

Serve with vegetable side dishes, porridge or mashed potatoes.

Spicy dish with pickled onions

Gizzard salad with pickled onions has a piquant taste.

It requires the following components:

chicken stomachs – 270-320 g;
eggs – 3-4 pcs.;
onions – 3 pcs.;
carrot – 1 pc.;
ground pepper;
salt;
mayonnaise or hot dressing;
purified water;
vinegar.

Step by step recipe:

Peel the onion and cut into thin half rings.
Prepare a mixture of boiling water and vinegar in a 1:1 ratio. Pour it over the chopped vegetables and leave for 10 minutes.
Use a sieve to allow excess liquid to drain.
Grate the carrots on a medium grater.
Chop the boiled offal and eggs into small pieces.
Mix all the elements.
Season with mayonnaise, salt and pepper.

Mayonnaise can be replaced with a specially prepared dressing for those who like spicy salads. To do this, you need to grind 1 chopped onion with cilantro, garlic and salt in a mortar.

This dish will diversify the menu of the festive table. The salad turns out satisfying and nutritious. The spiciness is adjusted by the housewife depending on taste preferences. Additionally, if desired, you can include 1 chopped fresh onion in the recipe.

Cooking in Korean

Korean chicken gizzard salad turns out to be exquisite and original in taste.

Required components:

offal – 450 g;
potatoes – 2-3 pcs.;
onion – 1-2 pcs.;
garlic – 2 cloves;
soy sauce – 40-50 ml;
vinegar – 60 ml;
salt;
granulated sugar;
dried basil;
ground red pepper;
coriander.

Step-by-step creation of a dish:

Boil the peeled and washed offal in salted water until ready. Cut into thin strips.
Fry the onion, cut into half rings, until golden brown. Combine with gizzards and fry together in a frying pan for 1-2 minutes.
Peel the potatoes. Make a thin straw. Cook for 3 minutes.
Rinse in cold water. Dry.
For dressing, vinegar should be diluted with water to taste. Add the skipped pressed garlic, basil, coriander, pepper, salt and granulated sugar.
Chop clean cilantro into small pieces. Combine with prepared elements. Refuel.
Refrigerate for 2 hours before serving.

The offal should be cooked for at least 1.5 hours.

A simple salad of boiled chicken gizzards

To make a quick and inexpensive salad, you will need:

chicken by-products – 0.5-0.6 kg;
onions – 2 pcs.;
vinegar – 60 ml;
dry dill and parsley;
granulated sugar;
salt;
ground black pepper.

Step by step instructions:

Boil chicken gizzards.
Thinly slice the onion. Marinate in a mixture of salt, sugar, pepper, dry herbs and vinegar for 60 minutes.
Grind the cooled offal into thin strips.
Using a colander, remove excess liquid from the onion.
Mix all ingredients. Leave in the refrigerator for 25-30 minutes.

Serve in a small bowl, garnished with herbs on top.

Radish recipe

To create a satisfying snack, you need to use:

ventricles – 320 g;
radish – 140 g;
carrots – 110 g;
onion – 1 pc.;
mayonnaise;
salt;
allspice peas;
bay leaf.

Step-by-step actions:

Grate the peeled radish and carrots.
Boil the offal in water with salt, peppercorns and bay leaf.
Cool and chop into small pieces.
Finely chop the peeled onion.
Using a forming ring, lay the salad in layers: radishes, onions, offal, carrots.
Spread each layer with mayonnaise and salt to taste.
Serve on a flat plate.

For the dish, you should choose offal that is elastic in structure and has a slight specific odor.

With green peas

To prepare you will need ingredients:

chicken ventricles – 450 g;
onions – 1-2 pcs.;
carrots – 2-3 pcs.;
pickled cucumbers – 1-2 pcs.;
green peas - 1 can;
mayonnaise – 110 g;
sunflower oil;
salt;
pepper.

Step by step recipe:

Cook offal for 60-90 minutes.
Let them cool and chop into strips.
Peel the carrots and onions. Grate. Fry in a frying pan in oil over low heat until soft.
Chop the cucumbers into small pieces.
Mix all the elements with peas.
Season the dish with mayonnaise, salt and pepper.

Thanks to the combination of products of different colors, the salad looks festive on the table. If you wish, you can experiment with different components.

Warm salad with chicken navels

Salad ingredients:

offal – 520-650 g;
carrots – 3 pcs.;
onions – 2 pcs.;
sunflower oil – 50 ml;
green;
bay leaf;
allspice peas;
water.

For refueling:

soy sauce – 35 ml;
sour cream – 30 ml;
lemon juice – 25 ml;
salt;
freshly ground black pepper.

Step by step instructions:

Pour water into the stomachs in a saucepan and bring to a boil. Drain off the first broth after a few minutes.
Refill with water. Add onion, 1 carrot, 2 bay leaves, peppercorns. Cook over low heat for 90 minutes. Add salt 5-10 minutes before cooking.
Cut the ventricles into medium pieces. Grate the remaining carrots on a coarse grater and cut the onion into half rings.
Fry the onions and carrots over low heat in a frying pan with oil until soft.
Add gizzards to vegetables. Fry over low heat for 3-5 minutes, stirring constantly.
Combine all ingredients for dressing until smooth.
Pour the resulting mixture into the frying pan and stir. Cover with a lid and simmer for 5 minutes on low speed.

The salad is served warm on a platter. For richer flavor, sprinkle with fresh chopped herbs.