Salad with chicken gizzards and eggs. Chicken stomach salad: recipes for simple appetizers. Other possible cooking options

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.

How to make chicken gizzard salad - 15 varieties

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

Ingredients:

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

Preparation:

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.

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

Ingredients:

Chicken stomachs - 500 g.
Korean carrots - 100 g.
Hard cheese - 100 g.
Cucumber - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Bay leaf - 50 g.
Walnuts
Mayonnaise
Greenery

Preparation:

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.

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.

Ingredients:

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.

Preparation:

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!

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

Ingredients:

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

Preparation:

Boil the stomachs.

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.

Voi la, the salad is ready!

A salad for those who love mushrooms and add them to various salads. A pleasant combination of chicken gizzards and mushrooms.

Ingredients:

Chicken stomachs - 500 g.
Mushrooms - 400 g.
Soy sauce - 2 tbsp
Carrots - 2 pcs.
Garlic - 2 cloves
Vinegar (9%) - 3 tbsp.
Seasoning for Korean carrots - 2 tbsp.

Preparation:

Cut the boiled chicken gizzards into strips and fry in vegetable oil for 2 minutes. Grate the carrots and fry them with vegetable oil.
We also fry mushrooms (any kind) in a frying pan, adding chopped onions.
Mix everything, add chopped garlic.
Add seasoning, soy sauce and vinegar to the salad, mix everything.
Leave the salad for an hour and then enjoy the amazing taste.

The recipe amazes with its simplicity and pleasant taste. A very filling, healthy salad that will lick your fingers.

Ingredients:

Chicken stomachs - 300 g.
Potatoes - 6 pcs.
Small tomatoes - 5 pcs.
Tomato - 5 pcs.
Lettuce leaves
Black pepper
Parsley
Dill

Dressing ingredients:

Spicy mustard - 1 tbsp.
Lemon juice - 1 tbsp.
Olive oil - 2 tbsp.
Greens - 1 bunch
Garlic - 1 tooth.

Preparation:

Boil the stomachs for 20 minutes, they should be ready, but not soft, a little crispy. Cut into cubes.
Cut the boiled potatoes and tomatoes into quarters.
We wash the lettuce leaves and tear them by hand.
We put everything in a salad bowl.
Finely chop the parsley and dill.
Mix the dressing ingredients together in a separate bowl and add to the salad.
Stir, salt and pepper to taste.
Leave the salad for an hour so that it soaks in and has a rich taste.

A very satisfying salad containing proteins, carbohydrates and a huge complex of vitamins. Your tummy will express gratitude for such pleasure.

Ingredients:

Chicken stomachs - 500 g.
Mushrooms - 400 g.
Onions - 2 pcs.
Cheese cheese - 100 g.
Balsamic vinegar/apple vinegar - 3 tbsp. l.
Cucumber - 1 pc.
Sour cream - 3 tbsp.
Vegetable oil
Beijing cabbage - 1 pc.
Mayonnaise - 100 g.

Preparation:

Fry coarsely chopped mushrooms and onions in vegetable oil.
Marinate finely chopped onions in balsamic vinegar and place in the refrigerator for 2 minutes.
Cut boiled chicken stomachs, eggs, fresh cucumber, cheese and Chinese cabbage into cubes.
Season the salad with sour cream and mayonnaise. Stir.

Here is a light salad for radish lovers. The taste of the salad will convey the spring mood and will delight your family members.

Ingredients:

Chicken stomachs - 500 g.
Onions - 1 pc.
Radish - 1 pc.
Vinegar (9%)
Soy sauce - 1 tbsp.
Vegetable oil
Spices (pepper, salt, paprika)
Sugar - 1 tbsp.

Preparation:

Boil the ventricles in advance and cut them into strips. Add salt, pepper and vinegar, let marinate for an hour.

Pickle the onions.

Clean and grate the radish.

As soon as the ventricles are marinated, place them in a frying pan with sunflower oil and leave to simmer over medium heat.

There is no need to overcook the gizzards, otherwise they will be dry and spoil the taste of the dish.

In a deep plate, mix pickled onions, fried gizzards and radishes. Pour over soy sauce, add sugar and a little vegetable oil.

All the ingredients are simple, and every self-loving housewife can find them.

Ingredients:

Chicken gizzards - 800 g.
Hard cheese - 200 g.
Garlic - 1 head
Mayonnaise
Vinegar (9%)
Pepper

Preparation:

Pickle the onions.
Cut the boiled ventricles into cubes.
Three hard cheeses on a large grater, garlic on a small grater.
Mix everything with pickled onions. Add pepper, salt, mayonnaise and mix.
Let the salad sit for an hour and try everything.

Salad for spicy food lovers from Korean cuisine recipes. The unforgettable, spicy taste will conquer you once and for all.

Ingredients:

Chicken stomachs - 500 g.
Coriander (ground) - 1 tsp.
Onions - 2 pcs.
Hot red pepper - 1 tsp
Table vinegar - 100 g.
Carrots - 1 pc.
Soy sauce - 1 tbsp. l.
Vegetable oil - 5 tbsp. l.

Preparation:

Pickle the onions.
Grate the carrots.
Place onions, carrots and gizzards in a salad bowl. Sprinkle with soy sauce.
Add coriander, salt and red pepper to the taste.
Pour the vegetable oil heated in a frying pan into the salad.
Mix everything and leave the salad in the refrigerator overnight.

Help yourself!

The Fresh Salad with green onions and fresh carrots adds a spring flavor. Prepare this salad and enjoy the taste.

Ingredients:

Chicken stomachs - 500 g.
Bay leaf - 1 pc.
Green onion - 1 pc.
Carrots - 1 pc.
Eggs - 4 pcs.
Mayonnaise / sour cream

Preparation:

Cut the boiled ventricles into strips.
Chop green onions.
Cut carrots and boiled eggs into small cubes.
Mix all the ingredients in a salad bowl, salt and pepper to taste and add mayonnaise or sour cream.

Salad ready!

To add variety to your chicken gizzard dish, we offer a salad recipe that is not only beautiful to look at, but will also serve you as a complete dish.

Ingredients:

Chicken stomachs - 500 g.
Red onion - 3 pcs.
Vinegar - 1 tbsp. l.
Sugar - 1 tsp
Mayonnaise - 2 tbsp. l.
Salt - 0.5 tsp
Pepper

Preparation:

Cut the onions into half rings. Pour boiling water over the onion for 2 minutes.
Marinate the onions: add salt, sugar and less than a tablespoon of vinegar to the onions. Stir and leave for 10 minutes to marinate.
We cut the boiled ventricles into strips.
Remove excess water from the pickled onions by passing through a colander.
The last step is to combine onions, gizzards, black pepper and mayonnaise in one plate.
Mix well and you can enjoy!

Not a complicated salad because of the ready-made Korean carrots. Tasty and without unnecessary bells and whistles.

Ingredients:

Chicken stomachs - 500 g.
Korean carrots - 300 g.
Onions - 2 pcs.
Pepper

Preparation:

Cut the boiled stomachs into strips.
Cut the onion into half rings and marinate in vinegar, adding allspice. Leave for 15 minutes.
Mix all the ingredients.

Bon appetit!

If you like spicy dishes, then this salad is just for you. Spicy, spicy and unforgettable.

Ingredients:

Chicken stomachs - 500 g.
Carrots - 1 pc.
Red onion - 3 pcs.
Cucumber - 1 pc.
Bell pepper - 2 pcs.
Bay leaf
Black pepper
Ingredients for marinade:
Lemon juice - 100 ml.
Soy sauce - 100 ml.
Vinegar
Vegetable oil
Garlic - 2 teeth.
Sugar - 2 tbsp. l.
Chili pepper - 1 pc.

Preparation:

Cut the boiled stomachs into strips.
Cut the red onion into half rings.
Cut bell pepper, cucumber and carrots into strips.
Mix soy sauce and sugar in a frying pan, then add the remaining ingredients for the marinade and bring to a boil.
Pour marinade over salad
Cover with a plate and place a slight pressure on top. Leave the salad overnight.

The salad will be very filling due to the large amount of protein in the beans and meat. Feed your family and friends, they will appreciate it.

Ingredients:

Chicken stomachs - 500 g.
Canned beans - 4 tbsp. l
Carrots - 1 pc.
Salt - ½ tsp.
Vegetable oil - 4 tbsp.
Pepper - ½ tsp

Preparation:

Cut the boiled chicken gizzards into strips.
Grate the carrots on a coarse grater.
Cut the onion into half rings and fry the onions and carrots in vegetable oil.
Mix beans, gizzards and fried onions with carrots in a salad bowl.
Salt, add pepper, season with vegetable oil, and mix everything.

chicken stomachs – 800 gr.,

chicken egg – 2 pcs.,

onions – 2 pcs.,

carrots – 2 pcs.,

mayonnaise - to taste,

salt - to taste.

- This is an unusually tasty and appetizing salad. The recipe for this salad is similar to.

Step-by-step recipe for salad with boiled chicken gizzards very easy to prepare. It can be prepared for both everyday and holidays.

Using our photo recipe you will not spend a lot of effort and time preparing salad with boiled chicken gizzards. If you love chicken gizzards, you'll love this simple salad.

Making a salad with boiled chicken gizzards.

Prepare salad with boiled chicken gizzards can be done as follows. First, the chicken stomachs need to be rinsed well. If there is fat on the stomachs, it must be removed.

Then add water to the chicken gizzards and boil over medium heat. They need to cook for about an hour.

As soon as the stomachs are ready, they need to be cooled and finely chopped. You can cut into strips or cubes.

The eggs also need to be boiled, cooled and finely chopped.

Peel the carrots, rinse and grate on a coarse grater.

The onion needs to be peeled, rinsed and cut into half rings.

Then the onions and carrots need to be fried in a frying pan greased with vegetable oil.

Vegetables must be fried until golden brown.

Then you need to combine the fried vegetables with the chopped gizzards in a bowl.

Next, add chopped boiled eggs to the bowl.

Finally, the salad should be seasoned with mayonnaise. Mix everything thoroughly, add salt to taste.

Chicken navel salad is a simple and very tasty dish. A minimum of products and time is required from you. Well, let's get down to the practical part.

Chicken navel salad: Korean recipe

Required ingredients:

1 tsp. Sahara;
soy sauce (optional);
0.7 kg chicken navels;
2 sweet peppers;
medium carrot;
green cilantro - half a bunch;
a little vinegar;
cucumbers - 2 pcs.;
3 cloves of garlic;
two medium onions;
spices.

Preparation:

Grocery list:

200 g Korean carrots;
2 lemons;
300 g chicken navels;
two medium onions;
a little mayonnaise (any fat content).

Cooking instructions

Step No. 1. Place the navels in a pan of water. You can add salt. Boil them until ready. This usually takes 2 hours. Chicken navels become soft and tender in taste.

Step No. 2. Remove the husks from the bulbs. Cut the pulp into quarters. Place in a jar (0.5 l). Squeeze the juice from two lemons there. Close the container with a lid, then shake the contents thoroughly. This must be repeated several times so that the onion pieces are saturated with juice.

Step No. 3. Cut the cooked and cooled navels into strips. We send it to the salad bowl. We also put Korean carrots there. You can make it at home or buy it at your local supermarket.

Step No. 4. Take the pickled onions from the jar. Strain it from the lemon juice. Add to the plate with the carrots and navels. Pour mayonnaise on top. Mix well. Chicken navel salad can be served. Sprigs of dill or parsley are suitable as decoration.

Finally

Chicken navel salad is not only tasty and satisfying, but also a healthy dish. We are talking about the main ingredient. Chicken navels contain many substances useful for the human body - vitamins A and E, folic acid, potassium, zinc, iron and phosphorus. These by-products are a source of polyunsaturated fatty acids.

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 instruction:

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 greens 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;
greenery;
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 instruction:

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.

Hearty snack with potatoes

This salad’s composition is reminiscent of the well-known holiday “Olivier”. But offal is used as a meat ingredient.

For the dish take:

ventricles – 450-520 g;
potatoes – 3 pcs.;
carrots – 2-3 pcs.;
eggs – 4 pcs.;
salt;
pepper;
greenery;
mayonnaise or sour cream.

Step-by-step recipe:

Boil the gizzards, eggs, potatoes and carrots separately.
Chop into pieces of equal sizes.
Salt and pepper.
Season with sour cream or mayonnaise.
Garnish with chopped herbs and serve.

Don't forget that chicken gizzards contain protein, iron, folic acid and vitamins. By-products have a beneficial effect on the digestive system.

No similar materials

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 product composition

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 potato. 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 not 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.

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