Chicken Giblet and Potato Salad

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


  • 250 g (½ lb) small waxy potatoes, such as Pink Fir Apple, Charlotte, Francine or La Ratte
  • 4 tablespoons olive oil
  • 1 chicken liver
  • 1 chicken heart, sliced
  • 1 chicken gizzard, skinned and sliced
  • salad leaves
  • 1 tablespoon sherry vinegar, cider vinegar or fruit vinegar
  • chives, finely chopped


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.

A more substantial dish, a main course, can be made by adding strips of fried pancetta or bacon, fried quail eggs and slices of grilled black pudding.

Chicken giblets chopped small, fried with chopped onion and garlic, and simmered with chopped tomatoes, marjoram and good red wine make an excellent sauce for pasta. Or, indeed, chopped even smaller or blended, this can make a good filling for ravioli to serve in chicken broth.