Saltison of chicken giblets
Composition / ingredients
8
servings:
Cooking method
Saltison cooking method:
1. Wash chicken giblets and drain excess moisture.
2. Cut all the ingredients into small cubes.
3. Mix the giblets with salt, spices and gelatin.
4. We cut off the top from the juice package and put our mixture into it.
5. We put a box in a saucepan with water and cook for 2 hours.
6. As soon as the saltison cools down, we put it in the refrigerator until it completely solidifies.
7. Cut and serve garnishing the dish with herbs.
Caloric content of the products possible in the composition of the dish
- Gelatin - 355 kcal/100g
- Spices dry - 240 kcal/100g
- Table salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Chicken heart - 159 kcal/100g
- Chicken liver - 140 kcal/100g
- Chicken stomachs - 114 kcal/100g
