Chicken stomach salad
WHAT YOU WILL NEED
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SIMPLE PROCESS
Step by step recipe
The key to this salad is properly cooked gizzards — simmer them for at least 2 hours over low heat until tender. Cool them completely and chop finely for better blending with other ingredients. Boil eggs until hard, and halve cherry tomatoes to keep them juicy. Dress with mayonnaise just before serving, and add cheese at the very end for a pleasant texture.
Cook the Chicken Gizzards
Rinse 500 g (about 1.1 lb) of chicken gizzards, cover with cold water, bring to a boil, and skim off foam. Simmer over low heat for 2 hours until tender. About 15 minutes before the end, add a bay leaf and peppercorns. Cool the gizzards in the broth, then dice finely.
Boil the Eggs
In a separate pot, hard-boil 220 g (about 4–5 large) eggs — cook for 8–10 minutes after boiling. Cool in cold water, peel, and cut each egg into 8 wedges.
Prep the Tomatoes
Wash and dry 150 g (about 1 cup) of cherry tomatoes, and halve each one.
Combine All Ingredients
In a large bowl, mix the diced gizzards, egg wedges, and tomato halves. Season with salt (about 1–2 g) and gently toss.
Dress with Mayonnaise
Add 120 g (about ½ cup) of mayonnaise and mix well to coat all the ingredients.
Top with Cheese and Serve
Grate 50 g (about 1.8 oz) of semi-hard cheese on a fine grater and sprinkle over the salad. Serve immediately or chill for 15–20 minutes.
CHEF'S TIP
Choose Fresh Gizzards
Fresh, chilled gizzards are preferable to frozen — they have a more tender texture and release less water during cooking.
Add Aromatics to the Cooking Water
Drop a bay leaf, allspice, and an onion into the pot while simmering — it infuses the gizzards with a lovely aroma and richer flavor.
Don't Overcook the Eggs
Boil eggs for exactly 8–10 minutes after the water starts boiling, then cool immediately in cold water — this makes peeling easy and prevents a grey ring around the yolk.
Chop Gizzards into Small Pieces
Fine chopping ensures a delicate texture and even flavor distribution. Use a sharp knife for neat results.
SUBSTITUTIONS
Add your taste
- Replace Gizzards with Chicken Hearts Chicken hearts cook faster (40–50 minutes) and have a softer texture, though they lack the distinct gizzard flavor. The salad will still be delicious.
- Swap Mayonnaise for Sour Cream with Mustard Mix 100 g (about ½ cup) of 15% sour cream with 1 tablespoon of prepared mustard — a lighter, tangier dressing that cuts calories.
- Add Fresh Cucumber for Crunch Dice a small cucumber and add it to the mix — it brings freshness and extra texture to the salad.
- Use a Different Cheese Parmesan adds a sharp, salty kick, while mozzarella offers a mild creaminess. Both work well grated.
HOW TO STORE
How to Store Chicken Gizzard Salad
Keep the salad refrigerated in an airtight container for up to 2 days. It's best to dress it with mayonnaise just before serving to prevent vegetables from releasing liquid. Do not freeze — the texture becomes unpleasant after thawing. Before serving, you can freshen it up with extra herbs.
GOOD TO KNOW