Chicken gizzard salad recipe. Chicken gizzard salad with pickled cucumbers. How to decorate chicken gizzard salad

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 ingredients. 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!

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.

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.

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.

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 grater for Korean salads, 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

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

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

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.

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. Leave to cool, discarding all the broth so that they do not 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 the navels, pickled onions and carrots on a plate, pour in 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

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

The washed ventricles need to 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.

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 top of the salad with finely grated hard cheese.

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.

Add salt, optionally add black peppercorns and bay leaves, also peeled whole onion and carrots. Place the heat on low and cook until tender for about an hour. Remove the prepared ventricles from the saucepan, cool and cut into strips or slices.

Boil chicken eggs hard-boiled, peel and cut into pieces, trying to ensure that the pieces are approximately the same size as the pieces of stomachs.

Wash the cucumbers, cut off the tails, cut into strips, you can use a grater.

Wash and chop the green onions too. If there are no green onions, we take regular white or red onions, but then it is better to marinate them in apple cider vinegar, after scalding them with boiling water to remove the bitterness.

Having combined all the ingredients in a deep and easy-to-mix container, add a little mayonnaise (sour cream), mix thoroughly, salt and pepper to taste. Decorate with greens and serve.

mjusli.ru

Chicken gizzard salad

Chicken stomach salad contains many useful substances. Since chicken gizzards are dietary and low-calorie, you will often find them in diet recipes.

Chicken stomachs are recognized all over the world, they are prepared in many cuisines of the planet, and are very popular in Korea.

It is necessary to carefully and carefully wash the stomachs and clear them of film so that no sand or soil remains, because they can ruin the dish.

The recipes are not complicated; they can be combined with different products, which allow the salad to become unique.

Salad of chicken gizzards and pickled cucumbers

I would like to present to you a delicious and affordable salad made from chicken stomachs. Suitable for any feast.

Chicken gizzards - 500 g.
Pickled cucumbers - 2 pcs.
Green onions - 1 bunch
Sweet and sour apple - 1 pc.
Mayonnaise -100 g.
Black pepper - ½ tsp.
Vegetable oil

We use a deep salad bowl
We cut the stomachs into thin strips.
Three cucumbers and apples on a coarse grater.
Cut the onion into half rings.
Pour everything into a salad bowl.
Pepper and add a little vegetable oil and mayonnaise to the salad.
Mix everything. Salad ready.

Chicken gizzard salad with nuts

Salad for thrill seekers. A light summer salad with rich flavor. Help yourself!

Cook chicken gizzards for 2 hours in salted water with the addition of onions, carrots, bay leaves and allspice.
Finely chop the gizzards, cucumbers and cheese into cubes.
Grate three carrots.
Finely chop the greens
Press the garlic under pressure and add it to the mayonnaise.
Combine the ingredients and mix.
Chop the nuts and sprinkle on top. All is ready.

Warm salad with chicken gizzards

This salad is popular in cafes and restaurants. Its peculiarity is the addition of soy sauce dressing. So read the recipe carefully and surprise your loved ones with a spicy salad.

Chicken stomachs - 500 g.
Sour cream - 1 tbsp.
Bay leaf - 2 leaves
Allspice
Carrots - 1 pc.
Onions -2 pcs.
Soy sauce - 1 tbsp. l.
Sunflower oil
Parsley - 1 bunch
Lemon juice - 1 tbsp. l.

Cut the cooked chicken gizzards into cubes and place in a salad bowl.
Grate the carrots on a large grater.
Cut a large onion into quarters and fry in vegetable oil until soft.
Chop the parsley.
Prepare the dressing: take sour cream, soy sauce, lemon juice and a little ground black pepper and whisk everything until smooth.
Add carrots to the onions and fry, then throw in the gizzards and keep for 5 minutes over medium heat.
Add the dressing, stir and simmer for 5 minutes.
Sprinkle with fresh parsley and enjoy!

French salad with chicken gizzards and nuts

This recipe comes from France. Fantastic gourmet taste from simple ingredients.

Chicken stomachs - 500 g.
Lettuce leaves - 50 g.
Walnuts - 50 g.
Olive oil
Crackers with spices - 200 g.
Vegetable oil

The success of this salad lies in the softness of the boiled chicken gizzards.

Fry them in olive oil and salt.

We cut chicken gizzards.

Wash the lettuce leaves thoroughly and place them in a salad bowl. We put ventricles and crackers on them.

Sprinkle with finely chopped walnuts and add olive oil, stir.

www.salatyday.ru

Salads with chicken gizzards: 6 recipes

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.

Recipe one: Simple salad with chicken gizzards

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 gizzards 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.

Recipe three: Salad with chicken gizzards 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 gizzard 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.

Recipe five: Spicy salad with chicken gizzards and vegetables

You will need: 1 kg of chicken stomachs, 3 onions, 1 large carrot and cucumber, ½ each of a red and green bell 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 ingredients. 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 gizzards, apple and celery

You will need: 500g chicken stomachs, 1-2 stalks of celery, 1 sweet pepper, a small head of Chinese cabbage, a green apple, carrots 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.

By preparing any of the proposed options for salads with chicken 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!

They prepared it. Look what happened

ovkuse.ru

Salad with chicken gizzards

If you're making dinner but want to keep it light yet healthy, check out this chicken gizzard salad recipe that's loaded with nutritious ingredients.

INGREDIENTS

Chicken gizzards 300 grams
Green peas 100 grams
Egg 3 pieces
Fresh cucumber 1 piece
Green onion 15 grams
Hard cheese 50 grams
Garlic 2 cloves
Mayonnaise 120 grams
Salt 2 grams
Ground black pepper 2 Pinches

1. Take chicken gizzards. Trim off the films and fat from them. Then place in a saucepan and cover with cold water. Cook for one hour after boiling. Cool the finished stomachs. Cut into small pieces and place in a salad bowl.

2. Open a can of canned green peas. Place 100 grams on a sieve to remove excess marinade. Then transfer the peas to the gizzards.

3. Wash the green onions. Pat it dry to remove excess moisture. Cut into small pieces. Place in a salad bowl with green peas.

4. Choose a hard cheese based on your own taste (it’s better if it’s sharper). Grate a small amount of cheese on a coarse grater. Place it in a salad bowl.

5. Take a fresh cucumber. Wash it well and be sure to dry it. Then cut into small cubes. Combine with the rest of the salad ingredients.

6. Boil the eggs hard. Cool them and peel them. Then chop finely. Transfer to a salad bowl. Add finely chopped garlic to them. Season all ingredients with mayonnaise mixed with sour cream. Pepper to taste. Taste the salad before adding salt. All is ready. Bon appetit!

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 frying 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 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 pickled cucumbers 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 on 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 pepper 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 examine 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.

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 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 ingredients 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 cuts 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.