Salad with beet and chicken ventricles

Mix-salad with chicken ventricles In the original French recipe, chicken stomach confit was used. Confit is understood as the method of preparation, in which poultry (most often ducks) or by-products at sufficiently low temperatures are long stewed in duck fat and own juice. It turns out a very delicate and juicy product, which is stored for a long time, like our tushyonka, under a layer of fat, in which cooking was on. Both meat and confitures of confit, freed from fat, are often used in salads. I thought the preparation of the confit was too lengthy, and it was difficult to find duck fat, so, having saved the entire recipe of the original, I replaced the stomachs with confiscated ones, it turned out very tasty.

Mix-salad with chicken ventricles In the original French recipe, chicken stomach confit was used. Confit is understood as the method of preparation, in which poultry (most often ducks) or by-products at sufficiently low temperatures are long stewed in duck fat and own juice. It turns out a very delicate and juicy product, which is stored for a long time, like our tushyonka, under a layer of fat, in which cooking was on. Both meat and confitures of confit, freed from fat, are often used in salads. I thought the preparation of the confit was too lengthy, and it was difficult to find duck fat, so, having saved the entire recipe of the original, I replaced the stomachs with confiscated ones, it turned out very tasty.

Ingredients:

• Chicken Stew 150 g
• Beets 1 pc.
• Salad green 1 beam
• Cherry tomatoes 4 pcs.
• Bread white 2 piece
• Olive oil 4 tbsp. l.
• Lemon juice 1 tsp.
• Salt 1 pinch
• Pepper black ground 1 pinch

Instructions

• Step 1 For a salad let's take the leaves of a green salad, cooked beetroot and chicken ventricles (still called navels), cherry tomatoes, white bread for crackers; olive oil, lemon juice and pepper for "vinaigrette" sauce.
• Step 2 Cut the beets into thin slices or plan them on the shredder.
• Step 3 Chicken stomach, boiled to softness, cut across thin strips.
• Step 4 Cherry tomatoes, depending on the size, cut into 4 or 6 lobules.
• Step 5 Cut the crust from the slices of the loaf, cut into cubes, sprinkle with olive oil and brown it in a frying pan.
• Step 6 For filling, we prepare the sauce "Vinaigrette": add the lemon juice, salt and pepper to the olive oil, and mix it intensively with a fork.
• Step 7 Leaves of my green salad, dried on a paper towel, tearing pieces on plates (they do not cut salad greens with a knife, she does not tolerate contact with metal).
• Step 8 Put the beets on the salad.
• Step 9 Place chicken stomachs in the center.
• Step 10 Add the wedges of cherry tomatoes and pour the sauce over it. Do not mix, it's done with food.
• Step 11 Finish the composition with toasted croutons. Enough of the usual ingredients with this method of filing will give you a new original taste.