Chicken giblets salad with pickles

Step-by-step cooking

1. Step 1:

   

   Boil chicken giblets (I cook hearts together with stomachs – 90 minutes, liver - 50 minutes). 15 minutes before cooking, put 1-2 bay leaves, 7-10 peas of black pepper and a pinch of salt in each pan. Cool the finished giblets in a decoction.

2. Step 2:

   

   An hour and a half before assembling the salad, boil its other ingredients - potatoes, mushrooms and hard–boiled eggs. I boil the champignons in salted water with a pinch of salt with 10-15 ml of freshly squeezed lemon juice (or a thick slice of lemon) for 10-15 minutes (depending on the size of the mushrooms).

3. Step 3:

   

   Start assembling the salad: squeeze the champignons in portions from the excess liquid and cut the small ones in half, larger ones into 4 parts, put them in a bowl.

4. Step 4:

   

   Drain the broth from the giblets and cut them into 3-4 parts (removing excess fat and heart veins from the hearts, and translucent cartilage-like tissue from the stomachs, and bile ducts from the liver (so that the salad is especially tender).

5. Step 5:

   

   Peel the eggs from the shell, cut into medium cubes, put them in a bowl with the already chopped ingredients.

7. Step 6:

   

   Peel the pickles, cut into medium cubes, squeeze and put in a bowl with vegetables and offal.

8. Step 7:

   

   Peel boiled potatoes with a knife, cutting out spoilage spots (if any), cut into large cubes, put in a bowl.

9. Step 8:

   

   Pour all the ingredients with mayonnaise, mix, if necessary, add salt to taste, then put in a salad bowl, garnish with the remaining egg (optional) and fresh parsley or dill. And serve it to the table.

10. Step 9:

    

    Finita!Bon appetit!