Not everyone loves offal, such as lungs, liver, udders, and others that have a peculiar taste and require special technological processing.

But there are also products that adore almost everything, they include chicken ventricles or, as they are called in other words, “chicken navels,” which can not just decorate any holiday table and become its main dish.

However, the great taste of these offal can not be compared with the benefits that deserve great attention. Their yellow films or cuticles, as a digestive enzyme, contribute to the restoration of the pancreas, gastrointestinal tract and liver, and are also used in folk and official medicine.

Calorie content and composition

The navels are rich in fiber, which has a positive effect on digestion, and ash - a natural sorbent. They also contain many micro and macro elements that are necessary for the normal functioning of the whole organism: calcium, phosphorus, copper, potassium, sodium, iron, zinc and others.

They also include mono-, poly- and saturated acids and have a relatively low calorie content - about 170 calories per 100 grams, for which they are valued as a dietary product.

Benefit

Due to its high content of protein, iron, folic acid and vitamins, navels are extremely useful for improving skin and hair, increasing appetite, maintaining the immune and circulatory system.

Folic acid stimulates cell division, participates in the development and growth of almost all tissues and organs, and therefore, stomachs are often advised to be used by children and ladies in position.

A special role is played by chicken navels in the digestive system, improving appetite and stimulating the digestion process, thereby helping the intestines to cleanse and promoting the health of microflora. This is especially true of the yellow film covering the inner side of the stomach.

They do not use it in cooking, but folk medicine men advise when cleaning and preparing it not to throw it away, but to dry and grind it into powder. Dry film - helps with diarrhea.

For this, an adult needs to take one teaspoon of the product, and the child - half the dose and pour a glass of water. Also used in the treatment of dystrophy, rickets, gastritis, dysbiosis, pancreatic pain.

Harm

When buying this product in a store or on the market, you need to pay special attention to the shelf life, which should not exceed more than two days. Frozen foods are less useful, and those that are stored for more than two days produce toxins that are harmful and even dangerous to human health.

Nutritionists do not advise in their diet to replace all meat dishes with navels. But cooking them several times a week, you can enrich the body with the necessary substances.

Chicken Ventricular Salad Recipes

In cookbooks and magazines, there are many different recipes for navel salads, which not only help to save on buying meat, but also diversify the table and at the same time are not as high in calories as meat ones.

Green Pea Chicken Ventricular Salad

This salad is unusual and very beautiful in appearance. To prepare it, we need the following ingredients:

1. navels of chicken - 500 g;
2. onion - 2 pcs.;
3. pickled or pickled cucumbers - 2 pcs.;
4. carrots - 2 pcs.;
5. green peas - 1 can;
6. mayonnaise - 120 g;
7. vegetable oil for frying;
8. salt and ground pepper.

Cooking

You need to boil the stomachs in salted water for about 1.5 hours and cut into strips. Next, cut the onions into thin rings, grate raw carrots on a grater for Korean salads, fry vegetables in a skillet in vegetable oil.

Cut cucumbers into small cubes. Combine and decorate all the components by laying green peas on top. Season with salt, pepper and mayonnaise. The combination of orange carrots, green cucumbers and peas gives the salad a festive and bright, and its delicate taste will not leave anyone indifferent.

Chicken Stomach Salad

Ingredients:

1. chicken stomachs - 500 g;
2. eggs - 3 pcs.;
3. carrots - 1 pc.;
4. green onions - quantity as desired;
5. mayonnaise - 100 g;
6. white pepper, salt.

Cooking

Boiled ventricles in salted water, cut into thin strips. Hard-boiled eggs and cut. Grate raw carrots on a coarse grater. Mix all the ingredients with seasoning with mayonnaise or sour cream. Add salt and pepper to taste.

A salad prepared in this way using sour cream will soften and make the texture of this offal even more pleasant. Worth a try!

Hot Navel Salad Recipe

Ingredients:

1. navels - 500 g;
2. carrots - 1 pc.;
3. onions - 2 pcs.;
4. soy sauce - a tablespoon;
5. table vinegar (9%) - 0.5 cups;
6. vegetable deodorized oil - 5 tablespoons;
7. bay leaf - 1 pc.;
8. allspice - 6 peas;
9. ground coriander and red pepper - a teaspoon;
10. salt.

Cooking

This cold appetizer is also called "Korean Chicken Stomachs."

Stomachs are cooked until tender softness, five minutes before turning off, add peppercorns and a bay leaf. We set aside to cool, draining the entire broth so that they do not absorb it.

Onion, chopped into thin rings, pour vinegar for 15 minutes for marinating. After time, we recline in a colander.

Three carrots raw on a grater for loin. We cut our cooled navels with plates. We spread navels, pickled onions and carrots on a plate, pour soy sauce. Sunflower oil is heated in a pan and poured into a salad, sprinkled with coriander and pepper, and then mix everything and put in the refrigerator for a couple of hours.

Chicken Stomach Salad

Ingredients:

1. chicken stomachs - 200 g;
2. champignons - 200 g;
3. pickles - 3 pcs.;
4. onion - 1 pc.;
5. salt, pepper, mayonnaise - to taste.

The washed ventricles need to be boiled over low heat for about 1.5 hours and already ready to cut into strips. Cut the onion in half rings. Boiled mushrooms until tender (5 minutes), chop into small pieces, and cucumbers in small cubes. Mix everything thoroughly and season with mayonnaise, salt and pepper.

Hearty salad

Ingredients:

1. navels - 200 g;
2. eggs - 4 pcs.;
3. potatoes - 200 g;
4. carrots - 3 pcs.;
5. onion - 1 pc.;
6. mayonnaise - 180 g;
7. cheese, salt.

Cooking

Stew washed and cleaned stomachs for 40 minutes in salted water, and then finely chop and put in a salad bowl. Finely chop the onion and put on top, greased with mayonnaise. Boil eggs, potatoes and carrots, peel.

Lay out the next layer of chopped eggs, salt and grease again. The last layer, which is also smeared - carrots, diced. On top of the salad we decorate, grated on a fine grater, hard cheese.

Spicy salad

Ingredients:

1. chicken ventricles - 400 g;
2. small carrots and onions;
3. bay leaf - optional;
4. fresh cucumbers - 2 pcs.;
5. chicken eggs - 4 pcs.;
6. green onions - a few feathers;
7. mayonnaise - 4 tablespoons;
8. salt, pepper - to taste.

First of all, to prepare a salad with chicken navels, they need to be prepared. It is advisable to clear the film, rinse well under water and place in a pan. Then pour clean water.

You can prepare an appetizer for the festive table from the most unexpected ingredients, because you always want to make something new and tasty for the feast.

Mostly chicken breast is used in cooking, but once you make a delicious salad from chicken navels, you no longer want to serve primitive treats. An excellent dish can be prepared from any part of the chicken carcass, and the ventricles are no exception, you just need to know how to do it right.

How to cook and clean chicken navels

Chicken ventricles are a delicious delicacy, and they must be present in the diet of every person. To make the navel salad great, you need to know how to properly process the offal.

• First of all, you need to properly wash the chicken ventricles. Immediately it is better to wash them in warm water with the addition of vinegar (just add 1 tablespoon) - chicken navels will be malleable at work. Then transfer the navels to cold water, wash and squeeze well.
• It is advisable to remove the films from the navels before cooking, and then boil them. Although it is easier to do this after boiling, with offal. The taste of boiled navels in their pure form will be much more natural and they will be too fat. For the preparation of salad, this is a very important aspect.
• Washed and processed ventricles put in a pan and pour clean water. On an average fire, navels should be cooked for an hour, or even more, depending on the amount of offal.

If you cook no more than 1 kilogram, the process will take 50-60 minutes.

• You can boil chicken navels with a variety of spices: bay leaf, pepper, rosemary, basil, etc. Since navels have a specific aroma and taste, it is worth using herbs and spices.
• Ready navels need to be properly cooled before cooking snacks. But such a product quickly wears off, so you need to cover a bowl of food with cling film or put your belly button in a food box and cover it.

• Of course, one cannot bypass the process of selecting offal. You need to be careful about buying fresh navels. The best option for the product is one that has a shelf life of no more than three days.

After the navel, toxins are produced that can harm the human body. In this case, you should give preference to a frozen product, although there is less benefit in it, but you will be sure of the quality of the navels.

If you want to cook something original, then chicken navel salad is just right for such an occasion. Of course, any salad, including this one, must be served beautifully, because the cutting of ingredients and the decoration of the dish also need to be taken into account.

After tasting, ask your guests about the composition of the salad. Believe me, everyone will be surprised that banal ventricles can be cooked so deliciously.

Home made chicken navel salad recipe

Ingredients

•   - 700 g + -
• Pickled asparagus  - 200 g + -
•   - 120 g + -
• Green apples - 2 pcs. + -
•   - 30 g + -
•   - 1 tbsp. l + -
• Chives - 20 g + -
• Lettuce - 6 pcs. + -
•   - taste + -
•   - taste + -

How to make a navel salad with apples and cream at home

1. Wash, clean and boil chicken navels with spices until tender. Cool the ventricles and cut into small strips.
2. Wash, peel and cut the apples into small strips. Cut the asparagus into small pieces.
3. Wash and dry the greens well. Finely chop the onion feathers and set aside, and lettuce leaves cut into long strips.
4. Combine all chopped ingredients (except onion) in a large bowl. Add canned peas. Season to taste with salt and black pepper.
5. Mix mayonnaise with cream and season salad. Mix gently and refrigerate for 40 minutes.
6. Then put the salad in plates and garnish with green onions.

If you serve the appetizer portionwise, then put a sheet of green salad on each plate before laying. You can also supplement the salad with slices of lemon or lime, and, if desired, in the process of tasting, you can squeeze the juice from citrus into the salad.

Original salad with chicken stomachs and onions "Benefis"

A pickled onion is an excellent treat that goes with any ingredient, and there is hardly a person who does not like such a dish.

As part of a salad with chicken navels, pickled onions are simply irreplaceable - it perfectly emphasizes the taste of offal. With the help of sweet hot marinade, the onion will be very tasty, and after tasting it, the unpleasant smell will not haunt you.

Ingredients

• Chicken stomachs - 1.5 kg;
• Onions - 5-6 pcs.;
• Rusks - 120 g;
• Homemade mayonnaise - 5 tbsp. l .;
• Dill greens - 1 bunch;
• Salt, pepper - to taste;
• Bay leaf - 2 pcs.;
• Vinegar - 70 g;
• Sugar - 3 tbsp. l .;
• Boiling water - 0.5 liters.

Cooking a holiday salad of chicken navels with onions

1. Wash the chicken navels well and put them in a small saucepan. Boil offal until cooked for 1 hour with salt and bay leaf. Cool and thoroughly clean. Cut navels into thin slices and send to a deep salad bowl.
2. Peel the middle heads of onions and wash them under running water. Cut the whole onion into thin half rings, divide into slices with your hands and place in the marinating bowl. Sprinkle onion with sugar, salt and pour vinegar.
3. Boil water and pour onion slices with boiling water so that they are completely under the marinade. Stir the onion several times to melt the sugar and salt. Then set aside until it cools completely. When the water has cooled, the onion is ready for use. Squeeze it and add to the belly button.
4. Wash the dill greens well, dry, chop finely and add to the onion and meat.
5. Salt, pepper the ingredients and add the crackers. Croutons can be used ready-made or dried on their own.
6. Season the salad with mayonnaise and mix thoroughly. Arrange the treats in plates and serve.

Optionally, you can decorate a salad of chicken navels with canned corn and a variety of greens. Having such wonderful recipes at hand, your feast will be one hundred percent possible.

Chicken ventricles, or, as they are also called, "chicken navels", have many useful properties and a pleasant taste. This explains their popularity in cooking. The ventricles are rich in iron, protein, many vitamins and folic acid. Their use contributes significantly to improving the condition of the skin and hair, increasing appetite, and maintaining immunity.

How to make a chicken stomach salad

Salads using ventricles are very common (see photo). So that the navels are tasty and non-rigid in the finished dish, it is worth paying special attention to their preparation. First, the stomachs should be cleaned, washed thoroughly, remove surface fat. Then soak for 1 hour in cool water. After that, place them on a small fire, salt, pepper, add carrots, onions, bay leaves, other spices and cook for another hour. Ready-made stomachs can be used as a salad, and any soup can be cooked based on the resulting broth.

Chicken Stomach Salad Recipes

Offal contains few calories and a lot of protein, so chicken navel salad is light, nutritious, tasty. You can make a salad of chicken ventricles in a variety of variations: with vegetables, nuts, mushrooms, cheese, etc. (see photo). To give additional tenderness, it is recommended to use sour cream instead of the usual mayonnaise to dress the finished dish.

Chicken stomach salad with pickled onions

• Time: 65 minutes
• Calories: 216 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

A simple and inexpensive chicken stomach salad recipe consists of just two main ingredients. While the main ingredient is cooked, you can save time and pickle onions. Vinegar must be used very carefully so as not to spoil the dish. Salad is suitable for every day as an appetizer: for dinner or lunch.

Ingredients:

• navels of chicken - 500 g;
• onions - 3 pcs.;
• apple or wine vinegar - 15 g;
• sugar - 10 g;
• salt - 10 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil the stomachs. To cut.
2. Cut the onion into rings, to get rid of the bitterness, pour boiling water over it.
3. Add sugar, vinegar, salt to the onion. Stir and leave to marinate for 10 minutes.
4. Tilt the pickled onions in a colander.
5. Stir all components, season with mayonnaise.

With Korean carrots

• Time: 75 minutes
• Servings Per Container: 5-6 Persons.
• Calories: 197 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Korean.
• Difficulty: medium.

This salad with chicken ventricles will appeal to lovers of dishes sharper (see photo). The recipe describes how to cook Korean carrots. To give more piquancy, it is recommended to add soy sauce, Korean seasoning to it. If you want to spend less time, you can use ready-made carrots in Korean. It will be appropriate to add celery to the composition. Salad is tastier when infused.

Ingredients:

• chicken navels - 500 g;
• carrots - 2 pcs.;
• garlic - 3 prongs;
• coriander - 2 g;
• ground red pepper - 2 g;
• sugar - 10 g;
• vegetable oil - 90 ml;
• vinegar - 15 g;
• salt - 15 g.

Cooking method:

1. Boil the stomachs. Finely chop.
2. Peel the carrots. Grate using a Korean grater.
3. Add sugar and salt to grated carrots. Mash it by hand.
4. Heat vegetable oil. Add coriander, red pepper. Leave on fire for 1 minute, stir.
5. Pour oil into carrots.
6. Marinate the garlic in vinegar (for 10 minutes), squeeze in the press and add to the carrots.
7. Combine everything, let the mixture brew for 4 hours.

With mushrooms

• Time: 75 minutes
• Servings Per Container: 4-5 Persons.
• Calories: 220 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

Chicken stomach salad with mushrooms is one of the most high-calorie, but also the most delicious. If desired, Bulgarian sweet peppers can be added here, which will perfectly refresh the dish. If you use fresh champignons, you can include fruits, such as a green apple. With these components, it is recommended to use the salad chilled, as the taste will be brighter.

Ingredients:

• chicken stomachs - 500 g;
• canned champignons - 400 g;
• eggs - 2 pcs.;
• onions - 1 pc.;
• vegetable oil - 40 ml;
• salt - 10 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil navels, cut into strips.
2. Hard boiled eggs, chop finely.
3. Heat vegetable oil, chop onions finely, add mushrooms. Fry for 5 minutes.
4. Combine the fried mushrooms and onions with the rest of the ingredients, add salt, for dressing - mayonnaise. Use in a warm form.

With cucumber

• Time: 85 minutes
• Servings Per Container: 3-4 Persons.
• Calorie content: 275 kcal.
• Purpose: a snack for the holiday.
• Cuisine: Russian.
• Difficulty: medium.

Chicken navel salad with cucumber will be a wonderful decoration for any festive table. His taste is fresh, bright, intense. To make it less caloric, you can exclude potatoes from the composition, but add bell pepper. The taste of the salad will not lose from this, but it will be much easier. Fresh cucumbers are optionally replaced with salted ones.

Ingredients:

• chicken navels - 200 g;
• fresh cucumber - 3 pcs.;
• young potatoes - 2 pcs.;
• eggs - 2 pcs.;
• canned corn - 150 g;
• green peas - 100 g;
• onion salad - 100 g;
• salt - 10 g;
• mayonnaise - 75 ml;
• dill - 20 g.

Cooking method:

1. Boiled stomachs cut into strips.
2. Cut into strips cucumbers.
3. Boil eggs and potatoes, cool, chop finely.
4. Cut salad onion into half rings.
5. Mix all the ingredients, add salt, corn, peas, mayonnaise. Garnish the dish with finely chopped dill.

With nuts

• Time: 65 minutes
• Servings Per Container: 5-6 Persons.
• Calories: 315 kcal per 100 g.
• Purpose: a festive snack.
• Cuisine: Russian.
• Difficulty: medium.

Another version of the holiday salad. For a spectacular appearance, you can make it puff. Finely chopped ventricles will make up the first layer, then Korean carrots, grated cucumber on top, then a layer of grated cheese, finally ground nuts and greens. Each layer must be greased liberally with mayonnaise or sour cream. Parsley, chives, dill are suitable as greens for decoration. But with a regular serving, the dish will be no less tasty.

Ingredients:

• stomachs - 500 g;
• korean carrots - 100 g;
• carrots - 2 pcs.;
• hard cheese - 100 g;
• fresh cucumbers - 3 pcs.;
• salt - 10 g;
• onion - 1 pc.;
• walnut - 150 g;
• greens - 15 g;
• mayonnaise - 75 ml.

Cooking method:

1. Boil the stomachs with chopped onion rings, grated carrots.
2. Cut the stomachs, cheese and cucumbers into cubes, combine.
3. Finely chop the greens, chop nuts.
4. Season with mayonnaise, add salt, Korean carrots, sprinkle with herbs and nuts on top.

• Time: 65 minutes
• Servings Per Container: 5-6 Persons.
• Calories: 205 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

This recipe tells you how to cook a spicy salad with cheese for every day. You can serve it to guests for the holiday, filling unsweetened tartlets. Please note that this dish should be used with caution in people with diseases of the stomach (ulcers, gastritis).

Ingredients:

• chicken stomachs - 800 g;
• salt - 10 g;
• hard cheese - 200 g;
• garlic - 5 teeth;
• mayonnaise - 75 ml.

Cooking method:

1. Boil navels, cut into cubes.
2. Grate cheese and garlic.
3. Mix all the ingredients, add salt and season with mayonnaise. Let the mixture brew.

Video

A festive or dining table can be enriched by preparing a chicken stomach salad. These offal deserve special attention due to the presence of useful elements in them that support the immune and circulatory systems.

To make a salad of stomachs with mushrooms, you must use the following products:

• stomachs - 550-650 g;
• champignons - 680-720 g;
• onions - 2-3 pcs.;
• sunflower oil;
• salt;
• water
• mayonnaise;
• pepper.

Instruction:

1. Pour ventricles with purified water, cook for several minutes, drain the liquid.
2. Rinse thoroughly. Pour clean water and cook until cooked.
3. Soft offal cool and chop in medium pieces.
4. Cut the peeled onions in half rings, fry in a pan.
5. Cook chopped mushrooms over low heat without oil, so that the liquid evaporates. Then add oil and fry for 5-7 minutes.
6. Mix prepared items. Salt, pepper, grease with mayonnaise.

Serve with vegetable side dishes, cereals or mashed potatoes.

Spicy dish with pickled onions

A stomach salad with pickled onions turns out to be spicy in taste.

It needs the following components:

• chicken stomachs - 270-320 g;
• eggs - 3-4 pcs.;
• onion - 3 pcs.;
• carrot - 1 pc.;
• ground pepper;
• salt;
• mayonnaise or spicy dressing;
• purified water;
• vinegar.

Step by step recipe:

1. Peel the onion, cut into thin half rings.
2. Prepare a mixture of boiling water and vinegar in a ratio of 1: 1. Pour the chopped vegetable with it and leave for 10 minutes.
3. Using a sieve, allow excess liquid to drain.
4. Grate the carrots on a medium grater.
5. Chop offal offal and eggs in small pieces.
6. Mix all the elements.
7. Season with mayonnaise, salt and pepper.

Mayonnaise can be replaced with a specially prepared dressing for those who like spicy salads. To do this, grate 1 chopped onion with cilantro, garlic and salt in a mortar.

This dish diversifies the menu of the festive table. The salad is hearty and nutritious. The severity is regulated by the hostess depending on taste preferences. Additionally, if desired, chopped fresh onion can be included in recipe 1.

Cooking in Korean

Exquisite and original in taste is a salad of chicken stomachs in Korean.

Necessary components:

• offal - 450 g;
• potatoes - 2-3 pcs.;
• onion - 1-2 pcs.;
• garlic - 2 prongs;
• soy sauce - 40-50 ml;
• vinegar - 60 ml;
• salt;
• granulated sugar;
• dried basil;
• ground red pepper;
• coriander.

Phased creation of a dish:

1. Cook cleaned and washed offal to a ready state in salted water. Cut into thin strips.
2. Fry chopped onion in half rings until golden brown. Combine with stomachs and fry together in a pan for 1-2 minutes.
3. Peel the potatoes. Make a thin straw. Cook for 3 minutes.
4. Rinse in cold water. To dry.
5. To fill vinegar, you need to dilute it with water to taste. Add the skipped pressed garlic, basil, coriander, pepper, salt and granulated sugar.
6. It’s not large to chop pure cilantro. Combine with prepared items. Refuel.
7. Before serving, insist in the cold for 2 hours.

Cook offal should be at least 1.5 hours.

A simple salad of boiled chicken stomachs

To make a quick and inexpensive salad, you will need:

• chicken offal - 0.5-0.6 kg;
• onion - 2 pcs.;
• vinegar - 60 ml;
• dry dill and parsley;
• granulated sugar;
• salt;
• ground black pepper.

Step-by-step instruction:

1. Boil chicken stomachs.
2. Chop the onion finely. Marinate in a mixture of salt, sugar, pepper, dry herbs and vinegar for 60 minutes.
3. Grind the cooled offal with a thin straw.
4. Using a colander, remove excess fluid from the onion.
5. Shuffle all components. Insist in the refrigerator for 25-30 minutes.

Serve in a small bowl, decorating with greens on top.

Radish Recipe

To create a satisfying snack, you must use:

• ventricles - 320 g;
• radish - 140 g;
• carrot - 110 g;
• onion - 1 pc.;
• mayonnaise;
• salt;
• allspice peas;
• bay leaf.

Stepwise actions:

1. Grate peeled radish and carrots on a grater.
2. Boil offal in water with salt, peppercorns and bay leaf.
3. Cool and cut lightly.
4. Finely chop the peeled onions.
5. Using a forming ring, lay the salad in layers: radish, onion, offal, carrot.
6. Coat each layer with mayonnaise and salt to taste.
7. Serve on a flat plate.

For the dish, it is necessary to choose offal elastic in structure with a slight specific smell.

With green peas

For cooking, you will need the ingredients:

• chicken ventricles - 450 g;
• onions - 1-2 pcs.;
• carrot - 2-3 pcs.;
• pickled cucumbers - 1-2 pcs.;
• green peas - 1 can;
• mayonnaise - 110 g;
• sunflower oil;
• salt;
• pepper.

Step by step recipe:

1. Cook offal for 60-90 minutes.
2. Allow them to cool, chop in the form of straws.
3. Peel the carrots and onions. Grate. Fry until tender in a frying pan in oil over low heat.
4. Chop cucumbers in small pieces.
5. Mix all the elements with peas.
6. Season the dish with mayonnaise, salt and pepper.

Thanks to the combination of products of different colors, the salad looks festive on the table. Optionally, you can experiment with various components.

Warm salad with chicken navels

Salad Components:

• offal - 520-650 g;
• carrot - 3 pcs.;
• onions - 2 pcs.;
• sunflower oil - 50 ml;
• greenery;
• bay leaf;
• allspice peas;
• water.

For refueling:

• soy sauce - 35 ml;
• sour cream - 30 ml;
• lemon juice - 25 ml;
• salt;
• freshly ground black pepper.

Step-by-step instruction:

1. Pour the stomachs in a saucepan with water and bring to a boil. Drain the first broth after a few minutes.
2. Refill with water. Add the onion, 1 carrot, 2 bay leaves, peppercorns. Cook over low heat for 90 minutes. Salt for 5-10 minutes until tender.
3. Cut the ventricles into medium pieces. Grate the remaining carrots on a coarse grater and cut the onions in half rings.
4. Sauté the onions and carrots over low heat in a pan with butter until soft.
5. Add stomachs to vegetables. Fry on low heat for 3-5 minutes, stir constantly.
6. Connect all components for filling until homogeneous.
7. Pour the resulting mass into the pan, stir. Cover and simmer for 5 minutes at low speed.

Salad is served at the table in a warm form on a platter. To saturate the taste should be sprinkled with fresh chopped herbs.

Hearty appetizer with potatoes

This salad in composition reminds everyone of the famous festive "Olivier". But as a meat ingredient, an offal is used.

To take a dish:

• ventricles - 450-520 g;
• potatoes - 3 pcs.;
• carrots - 2-3 pcs.;
• eggs - 4 pcs.;
• salt;
• pepper;
• greenery;
• mayonnaise or sour cream.

Step by step recipe:

1. Boil the stomachs, eggs, potatoes and carrots separately.
2. Chop into pieces of equal sizes.
3. Salt and pepper.
4. Season with sour cream or mayonnaise.
5. Garnish with chopped herbs and serve.

Do not forget that the chicken ventricles contain protein, iron, folic acid and vitamins. Offal favorably affects the digestive system.

No related materials

Chicken navel salad is a simple and delicious dish. You need a minimum of products and time. Well, let's get down to the practical part.

Chicken Navel Salad: Korean Recipe

Essential Ingredients:

• 1 tsp Sahara;
• soy sauce (optional);
• 0.7 kg of chicken navels;
• 2 sweet peppers;
• medium carrots;
• green cilantro - half a bunch;
• some vinegar;
• cucumbers - 2 pcs.;
• 3 cloves of garlic;
• two medium onions;
• spice.

Cooking:

Grocery list:

• 200 g of Korean carrots;
• 2 lemons;
• 300 g of chicken navels;
• two medium onions;
• some mayonnaise (any fat content).

Cooking Instructions

Step number 1. Put navels in a pot of water. You can salt. Boil them until cooked. It usually takes 2 hours. Chicken navels become soft and delicate in taste.

Step number 2. Remove the husks from the bulbs. Cut the flesh into quarters. We put it in a jar (0.5 l). Squeeze the juice from two lemons there. He closes the container with a lid, then shake the contents well. This must be repeated several times so that the onion slices are saturated with juice.

Step No. 3. Cut the welded and cooled navels into strips. We send to the salad bowl. We put Korean carrots there. It can be made at home or bought at the nearest supermarket.

Step number 4. From the jar we get pickled onions. We filter it from lemon juice. Add to the plate to the carrots and navels. Top with mayonnaise. Mix well. Chicken navel salad can be served. As decoration, twigs of dill or parsley are suitable.

Finally

Chicken navel salad is not only delicious and hearty, but also a healthy dish. It's about the main ingredient. Chicken navels contain many useful substances for the human body - vitamins of groups A and E, folic acid, potassium, zinc, iron and phosphorus. These offal are a source of polyunsaturated fatty acids.