Chicken Giblet and Pickle Salad

A simple salad for a fun family dinner. Easy and Simple! Fast and Simple! However, as always!
cook time: 1h 50 min
Ava Prescott
Chicken Giblet and Pickle Salad

Nutrition Facts (per serving)

124
Calories
8g
Fat
5g
Carbs
9g
Protein

Ingredients (10 portions)

Basic:

Lemon juice 1 tbsp
Salt to taste
Potato 600 g
Bay leaf 3 pc
Parsley 1 g
Champignon 450 g
Salted cucumbers 450 g
Peppercorns 15 pc
Mayonnaise (olive) 200 g
Dill 1 g
Chicken eggs 4 pc
Chicken liver (refrigerated) 450 g
Chicken hearts 350 g
Chicken stomachs 350 g

Recipe instructions

Step 1

Step 1
Boil the chicken giblets (I boil the hearts and stomachs for 90 minutes, the liver for 50 minutes). 15 minutes before cooking, put 1-2 bay leaves, 7-10 black peppercorns and a pinch of salt in each pan. Cool the finished giblets in the broth.

Step 2

Step 2
An hour and a half before assembling the salad, boil its other ingredients — potatoes, champignons and hard-boiled eggs. I boil the champignons in water salted with a pinch of salt with 10-15 ml of freshly squeezed lemon juice (or a thick slice of lemon) for 10-15 minutes (depending on the size of the mushrooms).

Step 3

Step 3
Start assembling the salad: squeeze out the excess liquid from the champignons in portions, cut the small ones in half, the larger ones into 4 pieces, and place in a bowl.

Step 4

Step 4
Drain the broth from the giblets and cut them into 3-4 parts (removing excess fat and cardiac veins from the hearts, translucent cartilage-like tissue from the stomachs, and bile ducts from the liver (so that the salad is especially tender).

Step 5

Step 5
Peel the eggs, cut into medium cubes, and place in a bowl with the already chopped ingredients.

Step 6

Step 6
Peel the pickled cucumbers, cut into medium cubes, squeeze and place in a bowl with vegetables and offal.

Step 7

Step 7
Peel the boiled potatoes with a knife, cutting out areas of spoilage (if any), cut into large cubes, and place in a bowl.

Step 8

Step 8
Pour mayonnaise over all ingredients, mix, add salt to taste if necessary, then place in a salad bowl, garnish with the remaining egg (optional) and fresh parsley or dill. And serve it to the table.

Step 9

Step 9
Finita! Bon appetit!

Additional rubrics

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