Main Page
Fast and tasty
Chicken stomach salad with onions and mushrooms

Chicken Gizzard Salad with Onions and Mushrooms

Made from ordinary ingredients, budget-friendly, a celebration any day! Chicken gizzard salad comes out very tasty and filling, and it costs very little to make since chicken gizzards are cheap. Usually they go into soup or get simply stewed. Try them in a salad — it's easy to put together!

Irisha

Recipe author

Chicken stomach salad with onions and mushrooms

Composition / ingredients

Servings:

Chicken stomachs (boiled)

400

Champignons

200

Onion

Green peas

200

Eggs

Pickles

Vegetable oil (for frying mushrooms)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 7 g

Fats 40 % 6 g

Carbohydrates 13 % 2 g

92 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make chicken gizzard salad with onions? Get the ingredients ready. Boil the chicken gizzards first — how to do that is described at the end of the recipe.
Step 2:

Peel the onion and dice it small. To keep the onion's juices from stinging your eyes so much, rinse the knife and onion with cold water before cutting. Wash the soil off the mushrooms. Dry them well, or they'll go watery. Do you need to clean champignons? Small ones just need a good wash; larger ones are better cleaned by peeling the film off the caps. Also trim any darkened spots on the stems. Cut the mushrooms into small pieces.
Step 3:

Pour a high-smoke-point vegetable oil into a skillet and heat it well. Fry the onion, stirring, until translucent, then add the mushrooms, salt, and pepper, and fry until the mushrooms are fully cooked (about 5–7 minutes, until the liquid evaporates).
Step 4:

Cut the boiled gizzards into small pieces. The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Step 5:

Hard-boil the eggs. How do you hard-boil eggs? To keep them from cracking, put them in cold water and cook over low heat. Boil for 9 minutes after the water comes to a boil, then cover with cold water and cool — the sharp temperature change makes them peel more easily. Peel the eggs and dice them small.
Step 6:

Dice the pickles too.
Step 7:

In a salad bowl of the right size, combine all the prepared ingredients — eggs, the onion and mushrooms, gizzards, and pickles. Dress with mayonnaise, salt and pepper to taste, and mix.
Step 8:

Set a cooking ring on a flat plate. Spoon in the salad and press it down with a spoon. Carefully lift off the ring. Garnish the top with a sprig of fresh dill or some curly parsley. The chicken gizzard salad is ready — serve and enjoy!

How and how long do you cook chicken gizzards? Thaw them on the bottom shelf of the fridge if needed. Then rinse them well, trim off the membrane, excess fat, and tough sinews, cut them in half, and rinse again. Cover with cold water in a pot. When it boils, skim off the foam and add peppercorns and a bay leaf. Cook for about 30–90 minutes. If the meat is soft and cuts easily, it's done. Drain in a colander, let the liquid run off, and cool.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
It's better to make the mayonnaise yourself — it'll be tastier and healthier. You can also dress it with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayonnaise in any ratio you like, which cuts the calories.
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils handle heat better and have a higher smoke point. If you're cooking in the oven, in a pan, or on the grill, make sure you use a high-smoke-point oil. The most common ones: refined sunflower, olive, and grapeseed.