Plain chicken salad. Spicy salad of chicken ventricles, celery and apple

Chicken offal is no less useful than poultry meat. Chicken stomachs contain a lot of protein and other substances necessary for the body, have low calorie and can become the basis for the most different dishes. Some inexperienced housewives ignore this product, considering it tough and tasteless. In fact, it all depends on the ability to cook it correctly. Chicken gizzards can be juicy and soft, they are good both hot and cold, they go well with vegetables and mushrooms. Salads from them come out hearty, with a moderately spicy taste. They can be prepared not only for family dinner but also to the festive table.

Cooking features

cook delicious salad from chicken stomachs is impossible if you do not know a few points:

• For salads, it is better to choose chicken stomachs that have not been frozen. When thawed, the product loses some of the liquid, which makes it less juicy. If you still decide to make a snack from frozen offal, let them thaw in the refrigerator, without a sharp temperature drop, then their structure will remain almost unchanged.
• Choose only fresh and quality ingredients. This is especially true for chicken stomachs. If they have bad smell, slippery or soft to the touch, then the purchase will have to be abandoned.
• Chicken stomachs need careful preliminary preparation. It is not enough to wash them well - you also need to cut off areas of fat, remove fragments of the film, if any. Particular attention should be paid to the removal of bile. Be sure to inspect the stomachs, even if you bought them in the store cleaned. If on some specimens you find a yellow-green film, it is not enough to peel it off - it is better to cut it off. If the salad gets at least small piece bile, the dish will be irreparably spoiled.
• You need to boil chicken stomachs for at least an hour, preferably an hour and a half, until they become completely soft. For flavor, it does not hurt to add onion, carrot, Bay leaf and other spices. You need to salt the product shortly before it is ready.
• If the cleaned stomachs are soaked for 2 hours in cold water, they will cook faster, will be more delicate in taste.
• Chicken gizzards and other processed foods heat treatment, when combined with the rest of the salad ingredients, cool to room temperature. Otherwise, the snack will quickly deteriorate.
• Often salads from chicken stomachs are seasoned with mayonnaise, supporters healthy eating can replace it with sour cream mixed with a small amount table mustard.

The taste of chicken stomach salad depends not only on the composition, but also on the cooking technology. Following the instructions that accompany the selected recipe, you will prepare an appetizer, organoleptic qualities which will not disappoint you.

A simple recipe for a salad of chicken ventricles, eggs and carrots

• chicken stomachs - 0.5 kg;
• chicken egg - 4 pcs.;
• carrots - 150 g;
• green onion- 100 g;
• salt, pepper, mayonnaise - to taste.

Cooking method:

• Rinse the chicken stomachs thoroughly, boil until soft, put them in a colander, let them cool and dry.
• Wash the carrots, cook in their uniforms, cool and peel.
• Hard boil the eggs, put them under running cold water. When they have cooled, remove the shells from them.
• Cut all prepared products into cubes of the same size. The smaller they are, the more refined the appetizer will look, and its taste will also benefit from this.
• Place the chopped ingredients in a bowl.
• Wash, shake off the water and dry the green onions with a napkin. Finely chop it with a knife and add to the rest of the ingredients.
• Salt and pepper to taste, season with mayonnaise.

If instead boiled carrots use Korean, the appetizer will acquire a savory taste. In this case, it is advisable to replace green onions with onions.

Layered salad of chicken gizzards with mushrooms and cheese

• chicken stomachs - 0.5 kg;
• fresh champignons- 0.4 kg;
• hard cheese - 150 g;
• onion- 100 g;
• chicken egg - 4 pcs.;
• carrots - 0.2 kg;
• potatoes - 0.3 kg;
• mayonnaise, vegetable oil- How much will it take?

Cooking method:

• Boil carrots and potatoes. When the vegetables have cooled, peel them, grate them separately. Put the potatoes on the bottom of the salad bowl, pepper, salt, grease with mayonnaise.
• Boil the chicken stomachs until soft, cool, finely chop. Salt and pepper, put on potatoes.
• Pour the stomachs with mayonnaise, put carrots on them, cover with a layer of sauce.
• Wash the mushrooms, dry with a napkin, cut into plates.
• Clean and small pieces chop the onion.
• Fry mushrooms and onions in vegetable oil. You need to cook them until the liquid released from the mushrooms evaporates from the pan.
• When the mushrooms have cooled, put them on top of the carrots.
• Cool hard-boiled eggs under running cold water, peel, coarsely grate.
• Cover the mushrooms with a mesh of mayonnaise, put eggs on them, grease them with sauce.
• Finely grate the cheese, sprinkle it over the salad.

The alternating layers look beautiful, thanks to which the salad becomes especially appetizing. Such an appetizer can become a decoration holiday table. Guests are sure to be pleased with this hearty and tasty treat.

Salad of chicken ventricles and canned champignons

• canned champignons- 0.3 kg;
• chicken stomachs - 0.5 kg;
• pickled cucumbers - 0.25 kg;
• onions - 100 g;
• pepper, sour cream - to taste.

Cooking method:

• Boil until soft chicken offal wait until they cool down. Cut into small strips, put in a mixing bowl.
• Pickled cucumbers cut into strips, send to the stomachs.
• Peel the onion, cut into thin halves of the rings. If the onion is large, you can cut it twice as small.
• Put the onion to the offal and cucumbers, pepper. There is no need to add salt, as pickled cucumbers contain a lot of salt.
• Open a jar of champignons, put in a colander. If the mushrooms are whole, cut them into slices.
• Add mushrooms to the rest of the ingredients, mix.
• Dress the salad with sour cream.

For more piquant taste sour cream in this recipe can be replaced with mayonnaise.

Salad of chicken stomachs and fresh vegetables

• chicken stomachs - 1 kg;
• carrots - 0.2 kg;
• bell pepper- 0.2 kg;
• fresh cucumber - 0.2 kg;
• onions - 0.3 kg;
• garlic - 4 cloves;
• chili pepper - to taste;
• sugar - 20 g;
• grape vinegar (6 percent) - 50 ml;
• lemon juice- 50 ml;
• vegetable oil - 50 ml;
• soy sauce - 50 ml;
• salt pepper, fresh herbs- taste.

Cooking method:

• Boil the prepared chicken stomachs until soft, put in a colander. When the by-products have cooled, cut them into plates, place in a large bowl.
• Peel the onion, cut into thin half rings or quarters of the rings.
• Mix grape vinegar with sugar soy sauce, dip the onion in this mixture and leave for a quarter of an hour.
• Peel carrots, dry paper towel. Grind on a grater designed for cooking Korean salads. If there is no such device in the house, you can use a regular grater with large holes. Put the chopped carrots to the chicken offal.
• Wash the cucumbers, cut off the ends of the fruit. Cut the vegetables into strips, combine with other ingredients.
• Bulgarian pepper, washing and blotting with a napkin, clean from seeds, while removing the stalk. Cut the pulp into strips, send to a bowl with other ingredients.
• Squeeze the pickled onion, add to the stomachs and chopped vegetables.
• Pass the garlic through a press.
• Wash hot peppers, remove seeds and membranes. Cut off a small piece and chop as finely as possible with a knife, combine with garlic.
• Add oil and lemon juice, stir.
• Fill with the resulting spicy sauce salad.

Salad by this recipe turns out spicy, reminiscent of dishes Korean cuisine. By adding coriander and ground pepper, you will enhance the similarity. If you prefer more soft taste, garlic and pepper, take less.

Video: Simple and delicious chicken ventricular salad. Recipe for the holiday

How to decorate chicken gizzard salad

Meat offal is usually not considered a delicacy, but chicken stomach salads are so delicious that they are not ashamed to be served at the festive table. You just need to take care to decorate the appetizer. You can suggest several simple options its design.

• Chicken gizzard salad can be layered by placing ingredients inside a cooking hoop and then removing it. Then it will take the form of a cake.
• When serving in portions, the salad can be laid out on plates using special molds or tin can without bottom. You can do this with a snack, even if it is not puff.
• To decorate a chicken stomach salad, you can use flowers from the products included in its composition. Vegetables are cut thin plates. One plate rolls into a tube, others gather around it like petals. From tomatoes, eggs, radishes, you can make flowers of a different shape, for this it is enough to cut them in half and make zigzag cuts along the perimeter.
• On the surface of the salad, you can depict inscriptions or other patterns. They look good on a plain background; for this, the salad is sprinkled with grated cheese or eggs. To depict patterns and inscriptions, crushed peppers, olives or other products that have a rich color are used.

If you don't have time to decorate an appetizer, lay it out on lettuce leaves, put a sprig of dill and parsley on top. Thanks to this, the salad will take on a more sophisticated look.

Salads from chicken ventricles are as satisfying as those from meat, have pleasant taste and low energy value but are cheaper. Having spent quite a bit of energy on decorating such an appetizer, it can be served at the festive table. The time spent preparing the stomachs is worth the result.

If there are very few recipes with offal in your culinary collection, pay attention to the selection, which includes best recipes salads from chicken stomachs. Such a component is often undeservedly bypassed by hostesses. In fact, it can be combined with the most different ingredients for a satisfying and delicious dish. It goes well with carrots, mushrooms, fried and pickled onions, cucumbers (salted or pickled). Moreover, chicken navels make an excellent mix if you dilute it with vegetables and scrambled eggs. It's just a feast for the stomach!

Chicken gizzard salad with pickled cucumbers

Salad of chicken ventricles with pickles is always simple and very tasty. Such a salad is made without too much fuss, but it turns out hearty and nutritious. You will feed the whole family with this dish.

The number of servings is 6.

Ingredients

So what do we need for this culinary experiment? The list is simple and unpretentious:

• boiled chicken navels - 500 g;
• onions - 2-3 heads;
• pickled or salted cucumbers- 5-6 pieces;
• salt and ground black pepper - 1 pinch each;
• mayonnaise - to taste.

Cooking method

If you decide to make a salad of chicken stomachs with pickled cucumbers, you will definitely not have any difficulties in the kitchen.

1. The first step is to prepare the ingredients that we will add to the salad.

1. Pickled or pickled cucumbers cut into cubes. Send the sliced ​​\u200b\u200bin a deep salad bowl.

1. Remove skin from onion. Cut vegetables into half rings. Do not cut very large. Try to cut evenly and accurately. Fry the onion in a pan in which it was previously melted butter(about 50 g). The roast must be allowed to cool at room temperature.

1. Chicken navels, peeled, cooked and cooled in advance, cut into strips. Send offal to cucumbers.

1. Salt the resulting mix. If you like, add a little pepper. Put the fried onions in the preparation. Mix everything well. Add mayonnaise, but remember that it goes well with onions that have had time to cool. Re-mix everything.

That's it!

Salad with marinated chicken stomachs

Stomachs are one of the most delicious, healthy and easy-to-cook chicken offal.

Cooking time - 2 hours + time for infusion.

The number of servings is 6.

Ingredients

What are we going to use to make a chicken navel appetizer with soy sauce? Nothing very expensive

• chicken stomachs - 700-800 g
• onions - 2 pcs.;
• garlic - 5 cloves;
• vinegar 9% - 50 ml;
• soy sauce - 50 ml;
• sugar - 0.5 tsp;
• salt - 0.5 tsp;
• dill, ground black pepper - to taste.

Cooking method

This appetizer is incredibly easy to make.

1. Prepare all foods.

1. Boil 700-800 gr. in salted water. chicken stomachs. This will take 1.5 hours. Finished by-products cut into small strips.

1. Onion cut into half rings, pour vinegar, let it brew for 30 minutes. Finely chop the garlic and dill, add to the stomachs, mix. Drain the rest of the marinade from the onion, send it to other products. To an almost ready snack, add vegetable oil, soy sauce, salt, sugar, pepper to taste.

1. Mix thoroughly, let it brew for 2 to 12 hours in the refrigerator so that the vinegar and oil are absorbed into the food, which will give a deeper taste.

The original marinated chicken gizzard salad is ready to serve. Bon appetit!

Spicy chicken stomach salad

This is very savory snack from offal. It will appeal to all lovers of spicy.

Cooking time - 35 minutes.

The number of servings is 8.

Ingredients

To make a chicken navel salad, you need:

• large carrots - 2 pcs.;
• chicken ventricles - 500 g;
• onion - 1.5 heads;
• garlic - 4-5 cloves;
• vegetable oil - 200 ml;
• ground red pepper - 1 tbsp. l.;
• sugar - ¼ tsp;
• salt - 1 tsp;
• soy sauce - 1 tbsp. l.;
• table vinegar 9% - 2 tbsp. l.;
• greens (assorted green onions, cilantro, dill, parsley) - 1 large bunch.

Cooking method

So, how to cook this appetizing and spicy chicken navel salad? If you take note of this recipe, then all questions will disappear by themselves.

1. Make a refill. Heat up the skillet strongly. Pour vegetable oil into it. It's good to heat it up. Peel the onion and finely chop it. Send in hot oil. The onion needs to be browned.

1. After that, peeled and chopped garlic is added to it. Mix the ingredients. Fry everything together for 1 minute.

1. Add to mixture of fried onion with garlic red ground pepper. Mix. Fry for 30 more seconds. Everything - refueling is ready.

1. Wash and peel carrots. Grate it on a special grater for vegetables in Korean. Add a pinch of sugar to carrots. Salt. Change a little.

1. Add pre-stewed chicken stomachs to the carrots. Pour soy sauce into the mixture.

1. Add spicy dressing. Dilute the workpiece with table vinegar. Mix all salad ingredients very well.

1. Wash greens. How to dry it. Chop with a knife and send the green crumbs to the salad. Mix it all up one more time.

Here is a spicy spicy snack that fans of Korean mixes will love.

The easiest salad of chicken stomachs with pickled onions

Salad of chicken stomachs and pickled onions is very satisfying. But this is not its only merit. Such an appetizer costs a penny and will become a real lifesaver when the family is tight with finances.

Cooking time - 1 hour + 2 hours for pickling.

The number of servings is 7.

Ingredients

Here is such a simple set of ingredients that will cost you a penny, you should prepare:

• chicken navels - ½ kg;
• onions - 1 head;
• vegetable oil - 60 ml;
• soy sauce - 3 tsp;
• table vinegar - 2 tsp;
• powdered sugar - ½ tsp;
• ground red pepper - 1 tsp;
• salt - to taste.

Cooking method

This salad is easy to prepare, but it turns out excellent. Not only family members, but also guests will appreciate it!

1. Prepare chicken stomachs. Wash the navels properly running water removing films if necessary.

1. Send offal to large saucepan and fill with water. There should not be too much liquid. Pour in enough water to just cover the stomachs. Bring foods to a boil. Remove foam. Reduce the heat to low and cook the navels until tender, about 50 minutes. Salt the product about 5 minutes before being ready.

1. Ready chicken stomachs should be cooled and cut into strips.

1. Peel the onion. Cut it into very thin rings or halves of rings.

1. In a separate bowl, combine offal and onion. sprinkle powdered sugar. Mix everything well.

1. Pour oil into a heavy bottomed pan. Add ground pepper to it and heat well. Pour boiling oil through a sieve into the salad. Add soy sauce.

1. Dilute the components with table vinegar. Thanks to him, the onion in this appetizer will become pickled - juicy and crispy, with piquant sourness. It remains to mix everything thoroughly. The container with salad is covered with a lid. It is recommended to keep the resulting workpiece in the refrigerator for 2 hours. Thanks to this, the finished snack will acquire rich taste And excellent flavor, and each component is ideally saturated with the original dressing.

Bon appetit!

Salad of chicken navels with carrots and eggs

This is another one delicious option cooking salad of chicken ventricles with carrots. If you use the one suggested here as a guide step by step recipe with a photo, you will not have any difficulties in the cooking process.

Cooking time - 25 minutes.

The number of servings is 4.

Ingredients

You will need to use the following:

• boiled chicken stomachs - 300 g;
• medium raw carrots - 1 pc.;
• boiled eggs - 4 pcs.;
• blue lettuce bulb - 1 head;
• salt, pepper, mayonnaise - to taste.

Cooking method

This salad is very unusual in taste and nutritious. Try making it as an everyday dinner option. Surely your household will like this dish, replacing the annoying buckwheat and pasta.

1. Prepare the necessary ingredients.

1. Peeled and pre-cooked chicken navels that have cooled down should be cut into small strips. But it is not recommended to grind too much. Otherwise texture ready snack will be corrupted.

1. Peel and finely chop red lettuce. Send vegetable cutting to chicken stomachs.

That's all! It's time to bring it to the table!

Video recipes

If you don't know how to make a simple salad with chicken stomachs, then you should use a selection of video recipes. After watching the videos, you will definitely not have any questions:

Chicken ventricles, or, as they are also called, "chicken navels", have many useful properties and pleasant taste. This explains their popularity in cooking. The ventricles are rich in iron, protein, many vitamins and folic acid. Their use significantly improves the condition of the skin, hair, increases appetite, and maintains immunity.

How to make a salad with chicken stomachs

Salads using ventricles are very common (see photo). To make the navels tasty and soft in the finished dish, you should pay special attention to their preparation. First, the stomachs should be cleaned, rinsed thoroughly, remove surface fat. Then soak for 1 hour in cool water. After that, you need to place them on a small fire, salt, pepper, add carrots, onions, bay leaves, other spices and cook for another hour. Use ready-made stomachs in a salad, and on the basis of the resulting broth, you can cook any soup.

Chicken gizzard salad recipes

Offal contains few calories and a lot of protein, so chicken navel salad is light, nutritious, tasty. You can prepare a salad of chicken ventricles in the most various variations: with vegetables, nuts, mushrooms, cheese, etc. (see photo). Recommended for dressing for extra tenderness ready meal use sour cream instead usual mayonnaise.

Salad of chicken stomachs with pickled onions

• Time: 65 min.
• Calorie content: 216 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

simple and inexpensive recipe salad with chicken stomachs consists of only two main components. while brewing main ingredient, you can save time and pickle onions. Vinegar must be applied very carefully so as not to spoil the dish. The salad is suitable for every day in the form of a snack: for dinner or lunch.

Ingredients:

• chicken navels - 500 g;
• onion - 3 pcs.;
• apple or vinegar- 15 g;
• sugar - 10 g;
• salt - 10 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil stomachs. Cut.
2. Cut the onion into half rings, pour boiling water over to get rid of bitterness.
3. Add sugar, vinegar, salt to the onion. Mix and leave to marinate for 10 minutes.
4. Drain the pickled onion in a colander.
5. Mix all ingredients, season with mayonnaise.

With Korean carrots

• Time: 75 min.
• Servings: 5-6 persons.
• Calorie content: 197 kcal per 100 g.
• Purpose: snack.
• Cuisine: Korean.
• Difficulty: medium.

This salad with chicken ventricles will appeal to lovers of spicier dishes (see photo). The recipe describes how to cook Korean carrot. To add more piquancy, it is recommended to add soy sauce to it, Korean seasoning. If you want to spend less time, you can use cooked carrots in Korean. It would be appropriate to add celery to the composition. The salad tastes better when it's infused.

Ingredients:

• chicken navels - 500 g;
• carrots - 2 pcs.;
• garlic - 3 teeth;
• coriander - 2 g;
• red ground pepper - 2 g;
• sugar - 10 g;
• vegetable oil - 90 ml;
• vinegar - 15 g;
• salt - 15 g.

Cooking method:

1. Boil stomachs. Finely chop.
2. Clean the carrots. Rub using Korean grater.
3. Add sugar and salt to grated carrots. Wash by hand.
4. Heat up vegetable oil. Add coriander, red pepper. Leave on fire for 1 minute, stir.
5. Pour oil over carrots.
6. Marinate the garlic in vinegar (for 10 minutes), squeeze in a press and add to the carrots.
7. Combine everything, let the mixture brew for 4 hours.

With mushrooms

• Time: 75 min.
• Number of servings: 4-5 persons.
• Calorie content: 220 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Chicken gizzard salad with mushrooms is one of the most high-calorie, but also the most delicious. Bulgarian can be added here if desired. Bell pepper which will refresh the dish wonderfully. If you use fresh champignons, you can include fruits, for example, green apple. With such components, the salad is recommended to be consumed chilled, because. the taste will be stronger.

Ingredients:

• chicken stomachs - 500 g;
• canned champignons - 400 g;
• eggs - 2 pcs.;
• onion - 1 pc.;
• vegetable oil - 40 ml;
• salt - 10 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil the navels, cut into strips.
2. Hard boil eggs, chop finely.
3. Heat vegetable oil, finely chop onion, add mushrooms. Fry 5 minutes.
4. Fried mushrooms and combine the onion with the rest of the ingredients, add salt, for dressing - mayonnaise. Consume warm.

with cucumber

• Time: 85 min.
• Servings: 3-4 persons.
• Calories: 275 kcal.
• Purpose: appetizer for the holiday.
• Cuisine: Russian.
• Difficulty: medium.

Salad of chicken navels with cucumber will become wonderful decoration any holiday table. Its taste is fresh, bright, rich. To cook it with less calories, you can exclude potatoes from the composition, but add bell peppers. Taste values the salad will not lose from this, but it will be much easier. Fresh cucumbers, if desired, are replaced with salted ones.

Ingredients:

• chicken navels - 200 g;
• fresh cucumber - 3 pcs.;
• young potatoes - 2 pcs.;
• eggs - 2 pcs.;
• canned corn - 150 g;
• green peas - 100 g;
• salad onion - 100 g;
• salt - 10 g;
• mayonnaise - 75 ml;
• dill - 20 g.

Cooking method:

1. Boiled stomachs cut into strips.
2. Slice the cucumbers.
3. Boil eggs and potatoes, cool, cut into small pieces.
4. Cut lettuce into half rings.
5. Mix all ingredients, add salt, corn, peas, mayonnaise. Garnish the dish with finely chopped dill.

With nuts

• Time: 65 min.
• Servings: 5-6 persons.
• Calorie content: 315 kcal per 100 g.
• Purpose: festive snack.
• Cuisine: Russian.
• Difficulty: medium.

Another option festive salad. For spectacular appearance you can make it layered. Finely chopped ventricles will make up the first layer, then Korean carrots, grated cucumber on top, then a layer grated cheese, at the end ground nuts and herbs. Each layer must be generously lubricated with mayonnaise or sour cream. Parsley, green onions, dill are suitable as greens for decoration. But even with the usual serving, the dish will be no less tasty.

Ingredients:

• stomachs - 500 g;
• carrots in Korean - 100 g;
• carrots - 2 pcs.;
• hard cheese - 100 g;
• fresh cucumbers- 3 pcs.;
• salt - 10 g;
• onion - 1 pc.;
• Walnut- 150 g;
• greens - 15 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil the stomachs with the addition of chopped onion rings, grated carrots.
2. Stomachs, cheese and cucumbers cut into cubes, combine.
3. Finely chop the greens, chop the nuts.
4. Season everything with mayonnaise, add salt, Korean carrots, sprinkle with herbs and nuts on top.

• Time: 65 min.
• Servings: 5-6 persons.
• Calorie content: 205 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

This recipe shows how to make a spicy cheese salad for every day. You can also serve it to guests for a holiday by filling savory tartlets. Please note that this dish should be used with caution by people with stomach diseases (ulcers, gastritis).

Ingredients:

• chicken stomachs - 800 g;
• salt - 10 g;
• hard cheese - 200 g;
• garlic - 5 teeth;
• mayonnaise - 75 ml.

Cooking method:

1. Boil the navels, cut into cubes.
2. Grate cheese and garlic.
3. Mix all ingredients, add salt and season with mayonnaise. Let the mixture stand.

Video

Not everyone loves offal, such as lung, liver, udder and others that have peculiar taste and requiring special technological processing.

But there are also products that almost everyone loves, these include chicken ventricles or, as they are called in another way, “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 that deserve great attention. Their yellow films or cuticles, as a digestive enzyme, contribute to the restoration of the pancreas, gastrointestinal tract and liver, and are also used in folk and official medicine.

Calorie content and composition

The navels are rich in fiber, which positive action for digestion, and ash - a natural sorbent. They also contain many micro and macro elements that are necessary for the normal functioning of the whole organism: calcium, phosphorus, copper, potassium, sodium, iron, zinc and others.

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

Benefit

Thanks to his great content protein, iron, folic acid and vitamins, navels are extremely useful for improving skin and hair, increasing appetite, supporting the immune and circulatory system.

Folic acid stimulates cell division, participates in the development and growth of almost all tissues and organs, and therefore stomachs are often advised to be consumed by children and ladies in position.

They play a special role chicken navels V digestive system, improving appetite and stimulating the digestive process, thereby helping the intestines to cleanse and promote healthy microflora. This is especially true of the yellow film covering the inside of the stomach.

It is not used in cooking, but folk 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. It is also used in the treatment of dystrophy, rickets, gastritis, dysbacteriosis, pain in the pancreas.

Harm

When buying this product in a store or on the 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 everything in your diet meat dishes navels. But by preparing them several times a week, you can enrich the body with the necessary substances.

Chicken salad recipes

IN cookbooks and there are a lot of magazines various recipes navel salads, which not only help save on the purchase of meat, but also diversify the table and are not as high in calories as meat ones.

Salad of chicken ventricles with green peas

This salad is unusual and very beautiful in appearance. To prepare it, we need the following ingredients:

1. chicken navels - 500 g;
2. onion - 2 pcs.;
3. pickled or pickles- 2 pcs.;
4. carrots - 2 pcs.;
5. green pea- 1 bank;
6. mayonnaise - 120 g;
7. vegetable oil for frying;
8. salt and ground pepper.

Cooking

It is necessary 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 for Korean salads, fry the vegetables in a pan in vegetable oil.

Cut cucumbers into small cubes. Combine and decorate all the ingredients by laying green peas on top. Season with salt, pepper and mayonnaise. Combination of orange carrots, green cucumber and peas, gives the salad festivity and brightness, and its delicate taste will not leave anyone indifferent.

Salad chicken gizzards

Ingredients:

1. chicken stomachs - 500 g;
2. eggs - 3 pcs.;
3. carrots - 1 pc.;
4. green onions - the amount at will;
5. mayonnaise - 100 g;
6. white pepper, salt.

Cooking

Boiled ventricles in salted water, cut into thin strips. Hard boil eggs and chop. raw carrots grate on a coarse grater. Mix all the ingredients, dressing 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 belly button salad recipe

Ingredients:

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

Cooking

This cold appetizer also called "Chicken stomachs in Korean."

Cook the ventricles until soft, five minutes before turning off, add peppercorns and bay leaf. Set aside to cool, draining all the broth so that they do not absorb it.

Onion, cut into thin rings, pour vinegar for 15 minutes to marinate. After time, we recline in a colander.

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

Chicken gizzard salad

Ingredients:

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

The washed ventricles should be boiled over low heat for about 1.5 hours and ready to be cut into strips. Cut the onion into half rings. Mushrooms boiled until tender (5 minutes), chopped in small pieces, and cucumbers in small cubes. Mix everything thoroughly and season with mayonnaise, salt and pepper.

hearty salad

Ingredients:

1. navels - 200 g;
2. eggs - 4 pcs.;
3. potatoes - 200 g;
4. carrots - 3 pcs.;
5. onion - 1 pc.;
6. mayonnaise - 180 g;
7. cheese, salt.

Cooking

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

Lay out the next layer of chopped eggs, salt and grease again. Last layer, which is also smeared - carrots, diced. Decorate the salad on top, grated on fine grater, hard cheese.

Spicy salad ik

Ingredients:

1. chicken ventricles - 400 g;
2. small carrots and onions;
3. bay leaf - optional;
4. fresh cucumbers - 2 pcs.;
5. chicken eggs - 4 pcs.;
6. green onions - a few feathers;
7. mayonnaise - 4 tablespoons;
8. salt, pepper - to taste.

The first step is to prepare a salad with chicken navels they need to be prepared. It is advisable to remove the film, rinse well under water and place in a saucepan. Then fill with clean water.

Festive or dinner table can be enriched by preparing a salad of chicken stomachs. These by-products deserve special attention thanks to their presence useful elements that support the immune and circulatory systems.

To make a salad of stomachs with mushrooms, you must use the following products:

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

Instruction:

1. Pour the ventricles with purified water, cook for several minutes, drain the liquid.
2. Rinse thoroughly. Pour clean water and cook until ready.
3. Soft offal cool and chop into medium pieces.
4. Cut the peeled onion into half rings, fry in a pan.
5. Chopped mushrooms to cook small fire without oil, so that the liquid evaporates. Then pour in the oil and fry for 5-7 minutes.
6. Mix prepared items. Salt, pepper, grease with mayonnaise.

Serve with vegetable side dishes, cereals or mashed potatoes.

Spicy dish with pickled onions

Stomach salad with pickled onions is spicy in taste.

It needs the following components:

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

Step by step recipe:

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

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

This dish diversifies the menu of the festive table. The salad is hearty and nutritious. Sharpness is regulated by the hostess depending on taste preferences. Additionally, if desired, you can include 1 chopped fresh onion in the recipe.

Cooking in Korean

Refined and original in taste is a salad of chicken stomachs in Korean.

Required components:

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

Step by step recipe creation:

1. Boil the cleaned and washed by-products in salted water until ready. Cut into thin strips.
2. Fry the sliced ​​onion until golden brown. Connect with the stomachs and fry together in a pan for 1-2 minutes.
3. Peel potatoes. Make a thin straw. Boil for 3 minutes.
4. Rinse in cold water. Dry.
5. For dressing, vinegar must be diluted with water to taste. Add the skipped pressed garlic, basil, coriander, pepper, salt and granulated sugar.
6. Finely chop clean cilantro. Connect with prepared elements. Refuel.
7. Refrigerate for 2 hours before serving.

Offal should be cooked for at least 1.5 hours.

Simple salad of boiled chicken gizzards

To make a quick and inexpensive salad, will need:

• chicken offal - 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:

1. Boil chicken stomachs.
2. Finely chop the onion. Marinate in a mixture of salt, sugar, pepper, dry herbs and vinegar for 60 minutes.
3. Grind chilled offal into thin strips.
4. Use a colander to remove excess liquid from the onion.
5. Mix all ingredients. Leave in the refrigerator for 25-30 minutes.

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

Recipe with radish

To create hearty snack, nessesary to use:

• ventricles - 320 g;
• radish - 140 g;
• carrots - 110 g;
• onion - 1 pc.;
• mayonnaise;
• salt;
• allspice peas;
• Bay leaf.

Step by step:

1. Grate the peeled radish and carrots on a grater.
2. Boil offal in water with salt, peppercorns and bay leaf.
3. Cool and cut into small pieces.
4. Finely chop the peeled onion.
5. Using a forming ring, lay the salad in layers: radish, onion, offal, carrots.
6. Spread each layer with mayonnaise and salt to taste.
7. Serve on a flat plate.

For a dish, you should choose offal that is elastic in structure with light specific smell.

With green peas

Ingredients needed for cooking:

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

Step by step recipe:

1. Boil offal for 60-90 minutes.
2. Let them cool, grind into straws.
3. Peel carrots and onions. Grate. Fry until soft in a pan in oil over low heat.
4. Cut cucumbers into small pieces.
5. Mix all elements with peas.
6. Season the dish with mayonnaise, salt and pepper.

Thanks to the combination of products different colors salad looks festive on the table. Feel free to experiment with different ingredients if you wish.

Warm salad with chicken navels

Salad Ingredients:

• offal - 520-650 g;
• carrot - 3 pcs.;
• onion - 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:

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

The salad is served warm on a platter. To intensify the taste, sprinkle with fresh chopped herbs.

Hearty snack with potatoes

This salad in composition resembles the well-known festive Olivier. But as meat ingredient offal is used.

For the dish, take:

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

Step by step recipe:

1. Boil the stomachs, eggs, potatoes and carrots separately.
2. Chop into pieces of the same size.
3. Salt and pepper.
4. Top with sour cream or mayonnaise.
5. Garnish with chopped herbs and serve.

Do not forget that chicken ventricles contain protein, iron, folic acid and vitamins. Offal has a beneficial effect on the digestive system.

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