Chicken gizzard salad, recipe for every day

Chicken gizzard salad

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.

The vitamins they contain are niacin, folic, pantothenic and ascorbic acid, and riboflavin. The animal protein content is 22%.

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, dysbacteriosis, 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.

How to properly cook and clean chicken navels

Chicken gizzards are a delicious delicacy, and they should definitely be present in every person’s diet. To make navel salad great, you need to know how to properly process the offal.

First of all, you need to thoroughly rinse the chicken gizzards. It’s better to immediately wash them in warm water with vinegar (just add 1 tablespoon) - the chicken navels will become more pliable to work with. Then place the navels in cold water, wash and squeeze well.
It is advisable to remove the films from the navels before cooking, and then boil them. Although it is easier to do this after boiling, with ready-made offal. The taste of boiled navels in their pure form will be much more natural and they will be too fatty. This is a very important aspect for preparing salad.
Place the washed and treated ventricles in a saucepan and fill with clean water. The navels should be cooked over medium heat for an hour, or even more, depending on the amount of offal.

If you cook no more than 1 kilogram, the process will take 50-60 minutes.

You can boil chicken navels with a variety of spices: bay leaf, pepper, rosemary, basil, etc. Since navels have a specific aroma and taste, it is worth using herbs and spices.
Ready navels need to be cooled thoroughly before preparing the snack. But such a product becomes airy very quickly, so you need to cover the bowl with food with cling film or place the navels in a food box and cover it with a lid.

Of course, the process of selecting offal cannot be bypassed. You need to be careful when purchasing fresh navels. The best option for a product is one that has a shelf life of no more than three days.

After the navel produces toxins that can harm the human body. In this case, you should give preference to a frozen product, although it has less benefits, but you will be confident in the quality of the navels.

If you want to cook something original, then chicken navel salad is just right for such an occasion. Of course, any salad, including this one, needs to be served beautifully, so cutting the ingredients and decorating the dish also needs to be taken into account.

After tasting, ask your guests about the composition of the salad. Believe me, everyone will be surprised that banal gizzards can be cooked so deliciously.

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 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

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. 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 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 them 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.

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How to properly prepare a salad

Stomachs are an excellent component that can be used in preparing a variety of appetizers, salads and main courses. To ensure that the meat is soft and tender, the product must be properly prepared. To begin with, the navels are cleaned, washed with running water, and surface fat is removed.

Then they are filled with cold water for one hour. The next important step is boiling over low heat in salted water, to which you can add onions, carrots, spices and bay leaves. Boil for an hour. Only after this is it allowed to put the ventricles in salads and snacks. As for the remaining broth, it will make a nutritious and incredibly flavorful borscht or soup.

The distinctive advantage of offal is that they contain large amounts of protein and a minimum of calories. That is why salads based on ventricles are not just tasty, but also light, tender, and nutritious. There are a huge number of recipes, but most often navels are combined with mushrooms and vegetables, nuts and cheeses.

To make the salad more tender, you should use low-fat sour cream instead of mayonnaise. Thanks to step-by-step recipes, you can quickly and easily prepare delicious snacks that your family and guests will certainly enjoy.

This appetizer will appeal to those who like slightly spicy dishes. As for Korean carrots, you can use store-bought ones or cook them yourself.

You can season the dish with soy sauce. Celery would be an appropriate ingredient, so the dish will turn out much tastier and more interesting. The energy value of one hundred grams of salad is 198 kilocalories.

For cooking you will need the following components:

carrots – 2 pcs.;
garlic – 3 cloves;
vegetable oil – 100 milliliters;
table vinegar – 15 grams;
sugar – 10 grams;
coriander – 2 grams;
ground red pepper – 2 grams;
fine salt – 15 grams.

Culinary process technology:

Familiarize yourself with the recipe, prepare all the necessary components, they must be of high quality and fresh.
Lightly salt the water, boil the navels in it until fully cooked, then cool and finely chop.
Peel the carrots, rinse with water, grate on a special grater designed for Korean vegetables. You can add salt and sugar to the carrots, then mash them with your hands so that a little juice appears. Next add pepper and coriander.
Heat the oil on fire for a minute, pour into the carrots with spices.
Marinate the garlic in vinegar for ten minutes, pass through a press, then also add to the carrots.
Mix all prepared ingredients and leave for four hours.

The appetizer prepared according to the proposed recipe turns out to be very light, tasty, aromatic, and has a slight spiciness.

To make a budget salad, you will need two ingredients. While boiling the chicken navels, you can work on the onions, because they need to sit in the marinade. Use vinegar very carefully, otherwise there is a risk of ruining the snack. The calorie content of one hundred grams of the finished dish is 215 kilocalories.

List of components:

onions – 3 heads;
chicken ventricles – 0.5 kg;
granulated sugar and salt - 10 grams each;
mayonnaise – 80 milliliters;
wine or apple cider vinegar - 15 milliliters.

Features of preparing a simple snack:

Prepare all components, taking into account the presented recipe.
Boil the chicken navels in salted water until tender, then cut into small pieces.
Peel the onion and chop into thin rings. To remove the bitterness, you can pour boiling water over it.
Prepare the marinade: mix vinegar, sugar, salt. Season the prepared onion and leave for ten minutes. Then place in a colander to drain excess liquid.
Combine all ingredients, add a little mayonnaise.

Serve, garnish with herbs: dill, parsley or basil.

A salad prepared with chicken gizzards is a true decoration and wonder of any table. If you add cucumber to the appetizer, you will get a refined, rich, bright and incredibly fresh taste. To reduce the energy value of the dish, it is worth removing potatoes from the composition and using sweet and juicy bell peppers instead.

You don’t need to think that this will negatively affect the taste of the salad, because it will turn out much more interesting and lighter. If desired, you can replace fresh cucumbers with salted or pickled ones. As for the calorie content of one hundred grams of the finished dish, it is equal to 280 kcal.

Cooking ingredients:

fresh cucumbers – 3 pieces;
chicken gizzards – 250 grams;
eggs – 2 pcs.;
young potatoes – 150 grams;
salad onion – 100 grams;
green peas – 110 grams;
canned corn – 150 grams;
mayonnaise - 80 milliliters;
dill – 30 grams;
salt - to taste.

Salad preparation algorithm:

After reading the recipe, you should start preparing all the necessary products. It is very important that they are of high quality and fresh, because not only the taste, but also the benefits of the dish depend on this.
Pour a sufficient amount of clean water into the pan, add salt, and boil the gizzards. Then they should be cooled and chopped into thin, neat strips.
Boil eggs and potatoes until tender, chop into cubes or cubes.
Wash the cucumbers and cut into strips. As for salad onions, they are cut into half rings.
Combine all the listed ingredients in a bowl, add salt, add canned corn and peas, and season with light mayonnaise.

As a decoration, you can use fresh dill, which must be finely chopped. This dish is not just very tasty, but also nutritious, satisfying, juicy and aromatic.

It’s very easy to prepare such a salad; all you need is a step-by-step recipe and quality ingredients. Despite the high energy value, namely 230 kilocalories per hundred grams, the dish turns out divinely tasty and satisfying.

If desired, add sweet pepper to the salad, as it can help refresh the appetizer and make it brighter and more original. Some fruits go well with fresh champignons, namely green apples.

List of products for cooking:

onion – 1 head;
mayonnaise – 80 grams;
chicken navels – 500 grams;
canned champignons – 400 grams;
vegetable oil – 45 milliliters;
salt – 10 grams;
chicken eggs – 2-3 pcs.

Basic steps of the culinary process:

Prepare all components in accordance with the recipe, adhering to the specified proportions. Products must be perfectly fresh and of high quality.
Add salt to the water and boil the chicken gizzards until fully cooked. Cool and chop into nice, neat strips.
Hard boil the eggs, chop into small cubes.
Heat the vegetable oil thoroughly in a frying pan and fry the onions, cut into half rings, in it. After some time, add the mushrooms to the onion and fry over low heat for five minutes.
Mix all ingredients, season with mayonnaise or sour cream, and lightly add salt.

To prepare a holiday salad, you don't have to spend a lot of money on delicacies. Using a step-by-step recipe, you can prepare a snack with chicken navels and nuts. For greater effect, lay it in layers. The juiciness of the salad is ensured by mayonnaise, which is used to lubricate each layer.

Any greens are used for decoration, namely dill, cilantro, green onions and parsley. It turns out very simple, quick, but original and divinely tasty. The energy value of one hundred grams of the finished dish is 320 kilocalories.

You will need the following ingredients:

chicken ventricles – 500 grams;
mayonnaise – 80 milliliters;
Korean carrots – 100 grams;
walnuts – 130 grams;
onion – 1 head;
salt – about 10 grams;
hard cheese – 150 grams;
fresh cucumbers – 500 grams;
greens - for decoration.

Steps for preparing a delicious snack with nuts:

Familiarize yourself with the presented recipe, prepare all products, observing the exact proportions.
Boil the navels in salted water with the addition of onions.
Grate the cheese, wash the cucumbers and chop into strips. Cool the navels and chop finely.
Grind the walnuts thoroughly.
Finely chop the greens.
Mix all ingredients, season with salt and mayonnaise.

You can decorate the finished appetizer with any greenery that suits your taste. The dish turns out to be nourishing, high-calorie, tasty and very aromatic.

You can prepare a tasty and satisfying salad with chicken gizzards, even if you only have 200-300 g of this meat product. Men like this dish more, as it includes all their favorite ingredients: meat, pickled cucumbers and onions.

When going on a picnic, you can prepare this salad and put it in containers, and season it with mayonnaise upon arrival at your vacation spot. Instead of pickled cucumbers, you can use salted green tomatoes, capers, etc., and instead of gizzards, chicken hearts. Be sure to add fresh herbs to the dish: dill, parsley, green onions.

Chicken gizzard salad

Chicken gizzard 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.

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.

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.

To make the navels soft enough, we recommend boiling them in a slow cooker on the slow stewing program for 3 hours.

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.

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.
Three carrots on a grater.
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.

Steps for preparing a delicious snack with nuts:

Familiarize yourself with the presented recipe, prepare all products, observing the exact proportions.
Boil the navels in salted water with the addition of onions.
Grate the cheese, wash the cucumbers and chop into strips. Cool the navels and chop finely.
Grind the walnuts thoroughly.
Finely chop the greens.
Mix all ingredients, season with salt and mayonnaise.

You can decorate the finished appetizer with any greenery that suits your taste. The dish turns out to be nourishing, high-calorie, tasty and very aromatic.

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 boiled 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!

How to make salad from chicken navels - 15 varieties

A delicious salad with a minimum of ingredients for a quick holiday table.

Ingredients:

Mayonnaise
Chicken gizzards - 300 g
Eggs - 4 pcs.
Carrots - 1 pc.
Pepper
Onion - 1 pc.

Preparation:

Boil the navels until tender along with the spices. Peel and chop into strips.

Grate the carrots.

Boil the eggs and cut into slices.

Chop the onion.

Mix the ingredients, pepper, add mayonnaise and salt.

A very nutritious protein salad for a hearty and tasty dinner.

Ingredients:

Garlic - 1 head
Chicken gizzards - 300 g
Sour cream - 3 tbsp.
Ground black pepper
Beans - 150 g
Tomatoes - 2 pcs.
Olive oil - 3 tbsp.
Greenery

Preparation:

Soak the beans at least overnight. Then boil for an hour.

Also, boil the chicken navels for an hour.

Chop the tomatoes.

Chop the garlic into slices.

Chop the greens and chicken navels.

Combine the salad with spices and olive oil - always unrefined.

A delicate, refreshing salad with quail eggs will be a good addition to main vegetable dishes or appetizers.

Ingredients:

Mayonnaise
Chicken gizzards - 400 g
Parsley - 1 bunch
Quail eggs - 7 pcs.
Black pepper
Blue onion - 1 pc.
Wine vinegar 1 tsp.
Green peas - 1 can

Preparation:

Boil the gizzards in lightly salted water. Peel and cut into slices.

Peel and chop the onion. Pour in wine vinegar.

The vinegar will help make the onions softer and much more flavorful.

Boil quail eggs and chop into cubes.

Chop the parsley.

Combine all ingredients. Add peas, sprinkle salad with pepper, salt and add mayonnaise.

A delicious and very light salad for dinner or a low-calorie lunch.

Ingredients:

Garlic - 2 cloves
Chicken gizzards - 500 g
White sesame - 1 tbsp. l.
Bell pepper - 2 pcs.
Fresh ginger root - 2 cm.
Leek - 100 g
Sesame oil - 1 tbsp. l.
Sugar - 1 tbsp. l.
Cilantro - 1 bunch
Soy sauce - 3 tbsp. l.
Pepper

Preparation:

Boil the cleaned ventricles. This process will take no more than an hour.

Chop the ventricles into slices and season with soy sauce.

Chop peppers, herbs and onions.

Combine all ingredients with grated garlic and season with oil.

Sprinkle with pepper, chopped ginger and sesame seeds.

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
Rusks with spices – 200 g.
Vegetable oil
Salt

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 the ventricles and crackers on them.

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

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Salads with chicken gizzards: 6 recipes

Chicken stomachs are a tasty, inexpensive product and 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 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, stir the 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 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.

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 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 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 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

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Cooking in a hurry

You can prepare such a salad from chicken by-products in literally half an hour; of course, the heat treatment time of the ventricles is not taken into account. As a dressing, choose table mayonnaise with an average percentage of fat content.

Compound:

500 g chicken by-products;
two heads of salad onions;
carrots - 2 root vegetables;
5 tbsp. l. mayonnaise;
2 pcs. fresh or pickled cucumbers;
400 g canned green peas;
a set of spices to taste.

Preparation:

First boil the chicken offal in salted water.
Cool it and cut it into cubes or small cubes.
Chop the lettuce into half rings.
Peel carrot roots and rinse thoroughly with running water.
Cut the carrots into thin slices.
Saute the vegetables in a small amount of vegetable oil until golden, about 2-3 minutes.
Shred pickled or fresh cucumbers into thin slices.
Combine all ingredients in a salad bowl.
Season with mayonnaise and mix well.
You can add salt, seasonings and herbs to taste.

Fried or boiled meat is added to vegetable salads to add nutrition to the dish. Instead of the usual breast or sirloin, you can prepare an original and tasty appetizer from chicken gizzards. This offal will help diversify both everyday and holiday tables.

Chicken gizzards are considered a very useful product for the human body, as they contain a huge amount of protein, iron, folic acid and vitamins (groups B, E). In addition, the appetizer, supplemented with chicken gizzards, turns out to be more dietary than any other meat dish. The calorie content of the offal is only one hundred and twenty calories per hundred grams.

Before using chicken stomachs, they must be cleared of the yellowish hard shell and then washed thoroughly. In this case, the cooking process should not take less than one and a half hours. Only with proper processing will this offal be soft and tender.

In cooking, chicken gizzards are a unique ingredient that goes harmoniously with any boiled vegetables, canned corn, mushrooms, cheese or chicken eggs. They prepare noodles, stews from the offal, stew them with sour cream, bake them with cheese, and also use them to create all kinds of snacks.

Ingredients:

Chicken gizzards - 500 g.
Onion - 1 pc.
Canned peas - 1 can
Carrots - 2 pcs.
Mayonnaise - 120 g.
Pickled cucumbers - 2 pcs.
Salt, black pepper - to taste
Sunflower oil - for frying.

Step-by-step preparation

Pour water into a deep saucepan, add chicken gizzards to the container and boil them in salted water over low heat until tender. During cooking, the offal is stirred several times, and if necessary, skim off the foam with a spoon.
Before the end of cooking, add a bay leaf and a few peas of allspice to the water for taste.
According to the recipe for salad with chicken gizzards, the broth is drained from them and transferred to a separate plate. This is done so that the chicken stomachs do not absorb excess liquid. Leave the offal on the table until it cools completely, and then cut it into thin strips.
If frozen chicken gizzards are used for cooking, they must first be thawed in the refrigerator for twelve hours before use. This method will allow you not to lose all the beneficial substances of the offal.
Peel the onion and chop the vegetables into thin half rings. Grate the carrots (preferably for Korean carrots).
Pour sunflower (or olive) oil into a preheated frying pan and fry the vegetables until lightly golden.
For a dietary version of the salad with chicken gizzards, the carrots can be left fresh in the salad, and the onions can be marinated for fifteen minutes in vinegar or lemon juice.
Pickled cucumbers are peeled from the stems and cut into small cubes.
All salad ingredients are combined in a deep bowl, green peas are poured into the container. Then add spices to the salad and season the dish with mayonnaise.

Instead of mayonnaise, you can use sour cream or low-fat yogurt. Or prepare a spicy dressing from mustard, olive oil, lemon juice and spices.

Cover the bowl with chicken gizzard salad with cling film and place the container in the refrigerator for two hours to soak.

Decorate the finished dish with chopped herbs, quail eggs or mushrooms. In addition to parsley or dill, chicken gizzards go well with basil or cilantro.

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 prepared 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!

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Preparation

1. Wash the chicken gizzards in water and remove all dirt from them with a knife, and then rinse them again. Place in a saucepan or cauldron, add water and salt to taste. Place the container on the stove and boil the ventricles for about 1 hour over moderate heat, removing the resulting foam with a slotted spoon. Stomachs are a very dense product and that is why their cooking time is quite long. After boiling, pour the ventricles into a colander and cool under cold water. Let's shake off excess moisture.

2. Cut the boiled ventricles into medium pieces, pouring the slices into a salad bowl.

3. We also shake off the excess marinade and cut the pickled cucumbers into medium cubes and slices, pouring them into a salad bowl.

4. Pour boiling water over half the peeled and washed onions for 5-10 minutes so that the vegetable releases its bitterness to the liquid. Then cut the onion into half rings and place in a salad bowl along with chopped, washed greens. Salt to taste.