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Chicken giblet filling

Chicken Giblet Filling

Giblets are good for you — and even better when they're cooked well. This chicken giblet recipe is a little out of the ordinary: hearty and full of flavor.

Galina

Recipe author

Composition / ingredients

Servings:

Meat offal (chicken giblets: gizzards, hearts, livers)

500

Eggs

Flour

200

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 14 g

Fats 22 % 8 g

Carbohydrates 39 % 14 g

177 kcal

GI: 0 / 0 / 100

Cooking method

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Wash the gizzards, hearts, and livers, clean the gizzards, then chop everything finely. Put it all in a bowl, add the eggs, and mix well. Season the mixture with salt to taste and gradually work in the flour, stirring as you go — the mixture shouldn't be too stiff. You can use this filling to stuff a chicken, then sew it up and simmer. To make it without the chicken: spread the mixture onto a large piece of cheesecloth, tie the ends, and simmer in salted water for an hour to an hour and a half. Lift it out of the water, set it on a cutting board, remove the cheesecloth, and weight it down on top. Leave it until completely cool. Store in the refrigerator.