Chicken gizzard salad – recipe with photo.

And chicken hearts, ventricles, and liver – in a word, all these chicken by-products – are not much inferior to the actual meat. For example, stomachs are valuable for their high protein content. They contain vitamins and other useful substances, specifically, a lot of iron, potassium, zinc, phosphorus, folic acid and even polyunsaturated fatty acids.

Try to buy a refrigerated product (note that chicken gizzards can be stored for up to 48 hours). And if the ventricles are not cleaned, then pay attention to the cuticle – its dense film should be clean, bright yellow.

The low-calorie product will appeal to those who watch their figure – 100 g contains only 6,4 g of fat (21 g of protein and 0,6 g of carbohydrates), and all this satisfying pleasure contains 130 kcal.

You can minimize the cooking time by buying chicken ventricles of young chickens, the cooking time will then be about 30-45 minutes, while old ventricles will have to be cooked for at least 1,5 hours.

I offer to your attention a very simple meat salad made from chicken stomachs. Everything is brilliantly simple, so I recommend you to take a closer look at this simple recipe. It turns out tasty and nutritious.

Ingredients:
chicken stomachs – 300 g;
onion – 1 head;
carrot – 1 piece;
chicken eggs – 3 pieces;
mayonnaise – 2-3 spoons;
salt – to taste;
sugar – to taste;
vegetable oil – 2 tablespoons.

Salad recipe.

For the salad, I will need one medium onion, which I clean, cut into small cubes and lightly fry in oil.

I send carrots, grated on a coarse grater, to the onion. I fry the vegetables until ready. At the very end, I add a little salt and sugar.

Chicken stomachs must be pre-boiled. It took me an hour and a half, a little salt, a bay leaf and a few peas of allspice for this. Finely chop the finished chicken stomachs and send them to a bowl.

I combine fried vegetables with chicken stomachs.

I mix these ingredients.

I lightly smear this layer with mayonnaise on top.

I also need three boiled chicken eggs.

I peel the eggs and cut them into cubes. I put them on top.

The egg layer can be smeared with mayonnaise, and you can make a light grid of their mayonnaise to make the salad look more aesthetically pleasing and elegant.

I serve the finished salad in a common bowl.