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Chicken giblets salad with pickles

Chicken Giblet Salad with Pickles

A simple salad for a fun family dinner. Easy and simple, quick and delicious — as always!

Dietrich

Recipe author

Composition / ingredients

Servings:

Chicken livers (fresh)

450

Chicken gizzards

350

Chicken hearts

350

Eggs

Bay leaves

Peppercorns

White mushrooms

450

Lemon juice

Potatoes

600

Pickles

450

Mayonnaise (olive oil mayo)

200

Table salt

Parsley

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 9 g

Fats 36 % 8 g

Carbohydrates 23 % 5 g

119 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Boil the chicken giblets (I cook the hearts and gizzards together for 90 minutes, and the livers for 50 minutes). Fifteen minutes before they're done, add 1–2 bay leaves, 7–10 black peppercorns, and a pinch of salt to each pot. Let the cooked giblets cool in their liquid.
Step 2:

About an hour to an hour and a half before assembling the salad, cook the other ingredients — potatoes, mushrooms, and hard-boiled eggs. I boil the mushrooms in lightly salted water with 10–15 ml of freshly squeezed lemon juice (or a thick slice of lemon) for 10–15 minutes, depending on their size.
Step 3:

Start assembling the salad: squeeze the excess liquid from the mushrooms a handful at a time, cutting the small ones in half and the larger ones into quarters, and put them in a bowl.
Step 4:

Drain the liquid off the giblets and cut them into 3–4 pieces, first trimming the excess fat and veins from the hearts, the translucent cartilage from the gizzards, and the bile ducts from the livers (so the salad turns out especially tender).
Step 5:

Peel the eggs, cut them into medium cubes, and add them to the bowl with the already-chopped ingredients.
Step 6:

Peel the pickles, cut them into medium cubes, squeeze out the excess liquid, and add them to the bowl with the vegetables and giblets.
Step 7:

Peel the boiled potatoes with a knife, cutting away any bad spots, cut them into large cubes, and add them to the bowl.
Step 8:

Dress everything with mayonnaise, mix, and add salt to taste if needed. Then transfer to a salad bowl, garnish with the reserved egg (optional) and fresh parsley or dill, and serve.
Step 9:

Done! Enjoy!