Egg and chicken giblets salad
2 servings
30 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
Calories382.3kcal
Proteins16.8grams
Fats33.9grams
Carbohydrates1.9grams
Chicken liver
3
pc
Chicken gizzards
50
g
Chicken egg
2
pc
Spring onion
1
bunch
Chicken fat (schmaltz)
2
tbsp
Salt
to taste
Ground black pepper
to taste
1
Wash the chicken liver and gizzards, clean them from membranes.
- Chicken liver: 3 pieces
- Chicken gizzards: 50 g
2
Boil the liver in boiling water for 5-10 minutes until cooked, then chop finely.
- Chicken liver: 3 pieces
3
Pour boiling water over the ventricles, cook for 1-1.5 hours, then chop finely.
4
Boil the eggs hard, let them cool slightly, and chop finely.
- Chicken egg: 2 pieces
5
Wash the green onions, shake off the water, and chop finely.
- Spring onion: 1 bunch
6
Melt chicken fat.
- Chicken fat (schmaltz): 2 tablespoons
7
Chop the entrails, mix with eggs and onions.
- Chicken liver: 3 pieces
- Chicken gizzards: 50 g
- Chicken egg: 2 pieces
- Spring onion: 1 bunch
8
Salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
9
Pour with hot chicken fat and mix.
- Chicken fat (schmaltz): 2 tablespoons
10
Serve the salad warm.
