In cooking, they use not only meat, but also the giblets of any poultry, which have a special taste and are considered dietary food products. Offal dishes diversify the daily menu and can take their rightful place on the festive table.
Chicken liver cake
You will need:
- chicken liver - 0.5 kg;
- egg - 4 pcs.;
- milk - 4 tablespoons;
- wheat flour - 0.5 cups;
- mayonnaise - 200 g;
- garlic - 4-5 cloves;
- vegetable oil - 2 tablespoons;
- dill greens - a small bunch;
- salt, pepper - to taste.
Hard boil one egg. Sort the chicken livers, clean them of bile and rinse thoroughly in cool running water, discard in a colander, then pass through a meat grinder or chop in a food processor (blender) until puree. Beat the remaining eggs into the liver, add milk, salt, pepper and stir so that the eggs spread through the liver mass. While continuing to stir, add flour in small portions, break the lumps with a whisk. Then add vegetable oil and mix everything again until a homogeneous dough is obtained, in consistency resembling liquid sour cream.
Heat a heavy-bottomed skillet, brush it with vegetable oil, and bake liver pancakes. Finely chop the dill greens (leave a few twigs for decoration). Crush the garlic under a press, combine with dill and mayonnaise, stir well. Put the resulting liver cakes on a beautiful dish, smearing with mayonnaise sauce. Decorate the top of the cake with herbs and slices of a boiled egg or grated egg yolk.
Giblets salad
You will need:
- chicken stomachs - 200 g;
- chicken hearts - 200 g;
- egg - 3 pcs.;
- hard cheese - 100 g;
- thick sour cream - 4 tablespoons;
- sweet mustard - 2 tsp;
- lemon juice - 1 tablespoon;
- garlic - 2 cloves;
- small celery root - 1 pc.;
- parsley greens - 1 bunch;
- salt, pepper - to taste;
- a small fresh cucumber - 1 pc.;
- bay leaf - 1 pc.;
- a few peas of allspice.
Rinse the giblets well, boil until tender in salted water, adding bay leaves and allspice. Hard boil the eggs and separate the yolks from the whites. Cut the cooled stomachs, hearts and egg whites into thin strips, grate the cheese and peeled celery root on a coarse grater. Combine all the ingredients in a bowl, mix gently and place in a salad bowl.
In a separate container, grind the egg yolk, add sour cream, mustard, lemon juice, garlic crushed in a press, finely chopped greens to it, salt, pepper and whisk lightly into a homogeneous mass. Pour the resulting sauce over the salad, garnish with parsley sprigs and flowers from thin rings of fresh cucumber.
