Chicken Giblet and Potato Salad

Name: Chicken Giblet and Potato Salad
Yield: Serves 2
Ingredients: 1 chicken heart, sliced; 1 chicken liver; salad leaves; 1 chicken gizzard, skinned and sliced; 1 tablespoon sherry vinegar, cider vinegar or fruit vinegar; 1 tablespoon sherry vinegar, cider vinegar or fruit vinegar; chives, finely chopped; 1 tablespoon sherry vinegar, cider vinegar or fruit vinegar; 250 g (½ lb) small waxy potatoes, such as Pink Fir Apple, Charlotte, Francine or La Ratte; 4 tablespoons olive oil; 250 g (½ lb) small waxy potatoes, such as Pink Fir Apple, Charlotte, Francine or La Ratte

Preparation info

Serves
2

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

If you are lucky enough to buy chickens with giblets, here is a very good recipe for a first course.

Ingredients

250 g (½ lb) small waxy potatoes, such as Pink Fir Apple, Charlotte, Francine or La Ratte
4 tablespoo

Side dish
Gluten-free

Method

Scrub the potatoes, boil, and slice when cool enough to handle. Heat a tablespoon of the oil, and in it fry the giblets until done to your liking. Remove them from the pan. Put salad leaves on two plates, with the potatoes and giblets on top. Deglaze the pan with the vinegar, scraping up all the residues. Add the remaining oil, stir together, and pour over the salad. Scatter chives on top.