Chicken stomach salads

Chicken stomach salads

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

Cooking Features

Preparing a delicious chicken stomach salad is impossible if you don’t know a few things:

  • For salads, it is better to choose chicken stomachs that have not been subjected to freezing. When thawing, the product loses some of the liquid, which makes it less juicy. If you still decide to make a snack of frozen offal, let them thaw in the refrigerator, without a sharp temperature drop, then their structure will remain almost unchanged.
  • Choose only fresh and high-quality ingredients for the salad. This is especially true for chicken stomachs. If they have an unpleasant smell, slippery or soft to the touch, then the purchase will have to be abandoned.
  • Chicken stomachs need careful preparation. It is not enough to wash them well - you also need to cut off areas of fat, remove the film fragments, if any. Particular attention should be paid to the removal of bile. Be sure to inspect the stomachs, even if you purchased them in the store cleaned. If on some specimens you find a yellow-green film, it is not enough to clean it off - it is better to cut it. If even a small piece of bile gets into the salad, the dish will be irreparably damaged.
  • Boil chicken stomachs need not less than an hour, preferably one and a half, until they become completely soft. For flavor in the pot does not hurt to add onions, carrots, bay leaf and other spices. Salt the product should be shortly before it is ready.
  • If the soaked stomachs are soaked for 2 hours in cold water, they will cook faster, they will be more tender to the taste.
  • Chicken stomachs and other heat-treated products, when combined with the rest of the salad ingredients, must be cooled to room temperature. Otherwise, the appetizer will quickly spoil.
  • Often chicken stomach salads are seasoned with mayonnaise, supporters of a healthy diet can replace it with sour cream mixed with a small amount of table mustard.

The taste of chicken stomach salad depends not only on the composition, but also on the technology of cooking. Observing the instructions accompanying the selected recipe, you will prepare a snack, the organoleptic qualities of which will not disappoint you.

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

Calorie dishes: 1172 kcal, per 100 g: 117 kcal.

Composition:

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

Preparation Method:

  • Rinse the chicken stomachs thoroughly, boil until soft, drain in a colander, let them cool and dry.
  • Wash carrots, boil, cool and peel.
  • Eggs boil hard boiled, put under a stream of cold water. When they cool down, 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, the taste of it will also benefit.
  • Put the chopped ingredients in a bowl.
  • Wash, shake off water and dry green onions with a napkin. Finely chop it with a knife and add to the remaining ingredients.
  • Salt and pepper to taste, season with mayonnaise.

If instead of boiled carrots you use Korean, the appetizer will get a savory taste. Green onions in this case it is advisable to replace the bulb.

Puffy chicken stomach salad with mushrooms and cheese

Calorie dishes: 2196 kcal, per 100 g: 115 kcal.

Composition:

  • chicken stomachs - 0.5 kg;
  • fresh champignons - 0, 4 kg;
  • hard cheese - 150 g;
  • onions - 100 g;
  • chicken egg - 4 pcs .;
  • carrots - 0, 2 kg;
  • potatoes - 0, 3 kg;
  • mayonnaise, vegetable oil - how much will go.

Preparation Method:

  • Boil carrots and potatoes. When the vegetables have cooled, peel them, rub them separately. Put the potatoes on the bottom of the salad bowl, pepper, salt, grease with mayonnaise.
  • Boil chicken stomachs until soft, cool, chop finely. Salted and pepper, put on the potatoes.
  • Drain your stomachs with mayonnaise, put carrots on them, cover with a layer of sauce.
  • Wash mushrooms, dry with a napkin, cut into plates.
  • Peel and cut the onion into small pieces.
  • 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, lay them on the carrots.
  • Cool hard-boiled eggs under cold running water, clean, coarsely rub.
  • Mushrooms, cover with mesh of mayonnaise, put eggs on them, grease them with sauce.
  • Finely rub the cheese, sprinkle on the salad.

The alternating layers look beautiful, which makes the salad especially appetizing. This appetizer can be a festive table decoration. Guests will certainly be satisfied with this hearty and tasty treat.

Salad of chicken ventricles and canned champignons

Calorie dishes: 728 kcal, per 100 g: 62 kcal.

Composition:

  • canned champignons - 0, 3 kg;
  • chicken stomachs - 0.5 kg;
  • pickled cucumbers - 0, 25 kg;
  • onions - 100 g;
  • pepper, sour cream - to taste.

Preparation Method:

  • Boil chicken offal to the softness, wait for it to cool. Cut into small strips, put in a container for mixing.
  • Cut pickled cucumbers into strips, send to the stomachs.
  • Peel onions, cut into thin halves of the rings. If the onion is large, it can be cut into two times smaller.
  • Put onions to offal and cucumber, pepper. Salting is not necessary, since pickled cucumbers contain a lot of salt.
  • Open the jar with champignons, fold to a colander. If the mushrooms are whole, cut them into plates.
  • Add the mushrooms to the rest of the ingredients, mix.
  • Season the salad with sour cream.

For a more savory taste, sour cream in this recipe can be replaced by mayonnaise.

Salad of chicken stomachs and fresh vegetables

Calorie dishes: 2086 kcal, per 100 g: 98 kcal.

Composition:

  • chicken stomachs - 1 kg;
  • carrots - 0, 2 kg;
  • Bulgarian pepper - 0, 2 kg;
  • fresh cucumber - 0, 2 kg;
  • onions - 0, 3 kg;
  • garlic - 4 cloves;
  • chili - to taste;
  • sugar - 20 g;
  • grape vinegar (6%) - 50 ml;
  • lemon juice - 50 ml;
  • vegetable oil - 50 ml;
  • soy sauce - 50 ml;
  • salt, pepper, fresh herbs - to taste.

Preparation Method:

  • Boil the prepared chicken stomachs to softness, fold to a colander. When the offal is cool, cut them into plates, place in a large bowl.
  • Peel onions, cut into thin half rings or quarters of rings.
  • Mix grape vinegar with sugar and soy sauce, dip the onion in this mixture and leave for a quarter of an hour.
  • Peel carrots, dry with paper towel. Grind grated for cooking Korean salads. If such a device in the house is not available, you can use an ordinary grater with large holes. Put the chopped carrots to the chicken offal.
  • Wash the cucumbers, cut off the tips of the fruit. Cut vegetables into strips, combine with other ingredients.
  • Bulgarian pepper, having washed and blotted with a napkin, clean the seeds, while removing the stem. Pulp into slices, send in a bowl with other ingredients.
  • Squeeze pickled onions, add to the stomachs and chopped vegetables.
  • Pass the garlic through the press.
  • Wash hot pepper, remove seeds and membranes. Cut a small piece and chop as finely as possible with a knife, combine with garlic.
  • Add butter and lemon juice, mix.
  • Season the spicy salad dressing.

Salad according to this recipe is spicy, it reminds of Korean dishes. By adding coriander and ground pepper, you increase the similarity. If you prefer a milder taste, take less garlic and pepper.

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

How to decorate a chicken stomach salad

Meat by-products are usually not considered delicacies, but chicken stomach salads are so tasty that they are not ashamed to serve for the festive table. You just need to take care to decorate the snack. You can offer some simple options for its design.

  • The chicken stomachs salad can be made puffy by putting food inside the culinary wrap and then removing it. Then it will take the form of a cake.
  • When serving in batches, the salad can be laid out on plates with the help of special molds or a tin can without a bottom. You can do this with a snack, even if it is not a puff.
  • For decorating chicken stomach salad, you can use flowers from products that make up its composition. Vegetables are cut into thin plates. One plate rolls down into a straw, the others gather around it like petals. Tomatoes, eggs, radish, you can make flowers of another shape, for this it is enough to cut them in half and make a slot in the shape of a zigzag around the perimeter.
  • You can draw inscriptions or other patterns on the surface of the salad. They look good on a plain background, for this salad sprinkled with grated cheese or eggs. For the image patterns and inscriptions are crushed peppers, olives or other products that have a rich color.

If you do not have time to decorate a snack, put it on lettuce leaves, put a sprig of dill and parsley on top. Thanks to this, the salad will become more sophisticated.

Salads from chicken ventricles are as nourishing as meat, have a pleasant taste and low energy value, but are cheaper. Having spent quite a bit of energy to decorate such a snack, you can submit it to the festive table. The time spent preparing the stomachs is worth the result.

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