Chicken hearts have long been considered a delicacy, but not everyone knows how to cook them deliciously. Sometimes they turn out tough, bitter or have a strange smell. All these shortcomings are attributed to the quality of the product, but often the reason is the wrong approach. So, we will talk about how to cook chicken hearts; recipes with photos will help you do this at the professional level. From the article you can find out how much they need to be cooked, what they are combined with, as well as many other useful tips.
Recipes with chicken hearts: variety for every day
Many people wonder what can be made from chicken hearts. There are a huge number of variations of dishes, so you can create masterpieces every day. In addition, housewives can experiment with spices, gravies and food combinations to create their own unique chicken heart recipes.
Chicken hearts in a slow cooker (recipe with photos with potatoes)
Chicken hearts stewed in sour cream with vegetables and mushrooms (recipe with photos step by step)
How to cook chicken hearts with gravy in a frying pan?
If anyone is interested in how to cook chicken hearts (a step-by-step recipe with photos will help you prepare the offal without difficulty), you should try it with a simple dish. For this you will need:
- chicken hearts - 500 g;
- onion - 1 pc.;
- garlic - 1-2 cloves;
- tomato paste - 2 tbsp;
- cream - 100 ml;
- salt.
First, you should prepare the offal; for this, the chicken hearts are washed, the veins are removed, and large hearts are cut in half. Chop the onions into small cubes and fry in hot vegetable oil for 3 minutes. Next, add chicken hearts, cover with a lid and simmer for 20 minutes, stirring from time to time.
It's time to prepare the sauce. You need to mix tomato paste and cream, add salt and pour into the pan. Water is added there, everything is mixed and simmered for about 30 minutes. 5 minutes before the end of cooking, squeeze out the garlic and add spices to taste. If the gravy thickens too much, you can add a little more water.
How to cook chicken hearts and liver together in sour cream?
Chicken hearts go well with chicken liver. The recipe with photo describes in detail how to prepare the hearts for further processing, so let’s proceed directly to the products stewed in sour cream. During the cooking process you will need the following list:
- chicken hearts - 300 g;
- chicken liver - 300 g;
- onions - 2 pcs.;
- sour cream - 150 g;
- salt, pepper to taste.
The liver and hearts are washed in water, veins, film, and fat are removed. Finely chop the onion into cubes or strips. First, fry the chicken hearts for 7 minutes, add the onion and fry for another 5 minutes. Now it’s the liver’s turn, frying continues until it turns light. From time to time it is necessary to stir the products; at the end of frying, add salt and pepper. After this, sour cream is poured in, everything is mixed again and the heat is reduced. You need to simmer for 10 minutes. A couple of minutes before readiness, you can add greens.
Chicken heart soup
The first course will take very little time to prepare chicken hearts. Recipes vary depending on personal preferences, but here we will describe a simple version of the soup. The following set of products will be required:
- 700 g chicken hearts;
- 4 medium sized potatoes;
- 2 carrots;
- 1 onion;
- 50 g spaghetti;
- garlic clove;
- greenery;
- salt, pepper to taste.
First you need to remove the film and veins from the hearts, wash the offal and cut into three or four parts. Ready-made chicken hearts (cooking recipes with photos describe the process of preparing offal) are placed in a medium-sized saucepan (4-5 liters), filled with water and brought to a boil. As soon as the water boils, you need to remove the foam and reduce the heat.
Carrots and onions are fried in a frying pan, at the end of frying they add garlic and fry for another 5 minutes. The frying is added to the soup, and pasta, broken into 3-4 parts, is also sent there. As soon as the pasta is cooked, add the remaining herbs, such as dill and parsley, to the soup, salt and pepper if necessary, and remove from heat. Let the soup sit for about 20 minutes, after which you can enjoy the golden dish.
Chicken heart shashlik
If you are wondering how to cook chicken hearts deliciously and simply, you can make a kebab for dinner with an unusual ingredient. For this you will need:
- 1 kg chicken hearts;
- onions - 4 pcs.;
- mayonnaise - 250 g;
- mustard - 2 tbsp;
- salt, pepper to taste;
- set of spices
The first step is to marinate the washed and veined hearts. To do this, the onion is chopped into rings and added to the offal. All this is seasoned with mayonnaise, mustard, and seasonings. Chicken hearts in the marinade are placed in the refrigerator for an hour, after which they can be strung on skewers and placed on the grill.
Another variation, but for home cooking, is chicken hearts on skewers in the oven in soy sauce. With them, the question of how to deliciously cook chicken hearts will go away by itself. To prepare kebabs in the oven, mustard and mayonnaise must be replaced with soy sauce and also left to marinate for an hour. Thread the hearts onto wooden skewers and place them on a wire rack in the oven, preferably on the “Grill” mode. To prevent the leaking juice from burning, it is recommended to place a sheet, for example, with vegetables, underneath the grate. So, you can additionally prepare a delicious side dish for the main dish. Chicken hearts also go well with rice, so it can be served with kebabs.
Chicken heart salad
Many people are interested in what to cook from chicken hearts. A recipe with a photo will help simplify the cooking process, but salads are easy to make even without detailed instructions. Chicken hearts go well with many foods; one popular option is a dish with chicken hearts and Korean carrots. The salad includes:
- chicken hearts - 1 kg;
- eggs - 5 pcs.;
- onion - 1 pc.;
- Korean carrots - 350 g;
- mayonnaise for dressing;
- salt.
So, first, let's think about how to cook a chicken heart. It must be washed, cleaned of veins and boiled for 15 minutes. The offal will need to be cooled and cut into strips. Eggs should be hard-boiled and chopped into small cubes or grated on a coarse grater. Finely chop the onion and fry until golden brown. It is better to cut the carrots into pieces, as they are sold too long for salad. All ingredients are mixed and seasoned with mayonnaise.
Chicken heart pate
For those who love snacks and prefer to have a quick breakfast in the morning, it’s worth learning how to cook delicious chicken hearts in the form of pate. The recipe contains the following set of products:
- chicken hearts - 500 g;
- carrots - 1 pc.;
- onions - 1 pc.;
- butter - 100 g;
- dry ginger - 1 pack;
- salt, pepper to taste.
First you need to finely chop the onion and grate the carrots on a coarse grater. Vegetables are sautéed in vegetable oil and 40 grams of butter. As soon as the vegetables are lightly fried, add hearts to them and simmer everything in a frying pan for 15 minutes. The prepared base for the pate is salted, peppered and seasoned with ginger. All this is ground in a blender with the addition of the remaining butter. It is better to cool the appetizer and then serve it to the table.
How to cook chicken heart chops?
Chicken heart chops will be an unusual dish for dinner. The recipe is very simple, and produces juicy flatbreads that can be eaten both hot and cold. For preparation you will need:
- chicken hearts - 1 kg;
- garlic - 4 cloves;
- eggs - 3 pcs.;
- flour;
- breadcrumbs;
- salt, pepper to taste.
First you need to clean the hearts, remove the film and vessels, it is recommended to leave the fat so that the chops turn out juicy. Each heart is cut in half, but not completely cut. The offal is beaten into a thin cake. Next, squeeze the garlic into the hearts, add salt and pepper, as well as one egg. Mix everything thoroughly.
Next, the hearts are rolled in flour, after which they are dipped one at a time into beaten eggs and breaded with breadcrumbs. Fry the tortillas in hot oil for about 30 seconds on each side. The result will be very juicy fried chicken hearts with a crispy crust. The recipe with a photo can be found on the Internet, but even without it the cooking process is quite simple.
How long does it take to cook chicken hearts?
There are a huge number of recipes for preparing chicken hearts, and each of them specifies different heat treatment times. Many people are interested in how long to cook chicken hearts, how long it will take to fry, and how long they need to simmer. All this should be considered in order.
How long to cook chicken hearts?
So, how long does it take to cook chicken hearts? Typically the cooking process takes 30-40 minutes.
How long to cook chicken hearts until they are ready for a child
It is better to extend the heat treatment up to an hour. The first half hour is boiled in plain water, then salt is added and cooked for another half hour. All this is relevant if you are interested in how long to cook chicken hearts in a pan. When using special equipment, times may vary.
How long to cook chicken hearts in a slow cooker?
To do this, they usually use the “Baking” mode, which is set for 50 minutes.
How long does it take to cook chicken hearts in a pressure cooker?
Usually this process in the “Extinguishing” mode takes no more than 30 minutes.
How long does it take to cook chicken hearts in a double boiler?
Typically, you should spend at least an hour and a half per kilogram of offal.
How long to cook chicken hearts when preparing different dishes?
We should also tell you how to prepare products depending on different dishes. So, for example, it’s worth knowing:
How long to cook chicken hearts for soup?
In general, 30 minutes is enough, although the actual cooking usually takes less time, since the soup is brought to a boil several times as the ingredients are added to the future first course.
The question cannot be ignored:
How long to cook chicken hearts for salad?
If the giblets are not large in size, then 15 minutes is enough. The same time will be required if you cut the hearts in half.
Certain foods soften the dense structure of the hearts faster, so it is worth mentioning:
How long to cook chicken hearts in cream?
If you pre-fry the carcasses for a minute, then cook them in a creamy sauce for no more than 10 minutes.
There are also situations when you need to know:
How long should you cook chicken hearts before frying?
Usually 5 minutes is enough, after which they are prepared further and fried for 1-2 minutes.
There are recipes for which you will have to learn:
How long to fry chicken hearts in a frying pan?
Offal chops are fried for 30 seconds on each side, whole hearts - for a minute.
How long should you cook chicken hearts in combination with other offal?
Often offal products are combined with each other, so questions arise about how long to cook chicken hearts and stomachs or how long to cook chicken hearts and liver. In the first case, it takes about an hour, because the stomachs also have a dense structure. In the second, you should limit yourself to 30 minutes, because the liver cooks faster.
How long to cook chicken hearts for pets?
Chicken hearts are often purchased for feeding pets. Some owners are afraid to give raw meat, so they prefer to boil it first. If you are wondering how long to cook chicken hearts until they are ready for your dog, then it is enough to spend about 10-15 minutes on this process. A slightly different approach to the question of how long to cook chicken hearts for a cat. For these animals, it is recommended to first cut the offal into pieces and boil for 20 minutes to give them the required softness.
Before wondering how to deliciously cook chicken hearts, you need to know what raw materials are suitable for cooking, how much to cook, what to do if the quality of the giblets is not the best and how to subsequently store the dish. All this and much more is described in tips for preparing the offal, which is considered a real delicacy.
Why do chicken hearts turn out tough?
The question often arises as to why chicken hearts are rubber. It is certainly very difficult to answer, because a lot depends on the chosen dish, the time spent on its preparation and the quality of the original product. There are three main reasons:
- low-quality chicken hearts;
- insufficient heat treatment time;
- cooking without adding other ingredients.
How to cook chicken hearts so they are soft?
In order for the dish to turn out to be of excellent quality, it is important to know how to cook chicken hearts so that they are soft. It is believed that chicken giblets must be boiled first, which will cause them to lose their dense structure. You just need to know how long to cook chicken hearts so that they are soft. Usually 1 hour is enough. If the product is large, it will take much longer, up to 3 hours.
So, now we need to clarify how to cook chicken hearts so that they are soft. Having prepared the giblets before cooking, they can be pre-beaten or finely chopped into 3-4 pieces. This way they will reach full readiness faster. Whole hearts require longer heat treatment, but they have a more attractive appearance as an independent dish.
Let us separately note how long it takes to simmer chicken hearts so that they are soft, because most recipes require just such processing of the product. Fresh medium-sized chicken hearts are stewed for about 30 minutes. Additions of vegetable origin, such as carrots or onions, as well as sour cream as a gravy, will help speed up the process. In this form, pre-fried hearts are stewed for no more than 15 minutes.
Why do chicken hearts taste bitter?
Boiled chicken hearts have a very pleasant taste, but some people experience pronounced bitterness in the prepared dish. This situation may arise if:
- bile got into the hearts during the preparation of the offal;
- the film and cores were not removed before cooking;
- There was blood left inside the offal.
To prevent chicken hearts from becoming bitter, first of all, they must be cleaned of film and veins. To get rid of blood, you should squeeze out the contents when washing the product. The presence of bile in the hearts is a manufacturer's error. To protect yourself from such a problem, you can thoroughly rinse the giblets and soak them in vinegar for five minutes before cooking.
What to do if chicken hearts have a smell?
Some inexperienced housewives do not know how chicken hearts should smell, so they often wonder why chicken hearts stink. A pronounced and unpleasant smell of rotten meat indicates that the product is spoiled. This happens if the product has been frozen several times, which is why the chicken hearts turned out to be rotten. It is best to return them to the seller to avoid poisoning. Sometimes the offal has only a slight odor, which can be easily removed by soaking.
Soak the chicken hearts in a vinegar solution or lemon juice for 5-10 minutes, rinse thoroughly and fry, preferably with onions, garlic or mustard. So, there will definitely be no risk of poisoning, and the result will be a delicious dish for lunch.
Why are chicken hearts gray?
Gray spots on chicken hearts indicate that the product is of low quality. Fresh or properly frozen giblets should have a distinct burgundy color. The grayness of muscle meat indicates that:
- they have long been removed from the chicken and their shelf life is ending;
- chicken hearts were thawed and frozen again more than once.
It is better to refrain from consuming them or subject them to thorough heat treatment. If the question still arises of how to cook grayish chicken hearts, then you should first marinate them, and only after that start cooking.
Why are chicken hearts yellow?
Yellowness on chicken hearts indicates the presence of bile in the offal. Such raw materials are unlikely to produce a tasty dish, since most often the dish will taste bitter after cooking. To avoid this problem, you can thoroughly rinse and remove the yellowness from the hearts of the chickens, and then soak them in vinegar, but not in every case these measures will be successful. Chicken hearts should be bright burgundy in color with a minimum number of veins; only these are recommended for use for eating.
How to store chicken hearts?
Chilled chicken hearts can be stored for no more than two days. To extend their shelf life, they often resort to freezing, but under no circumstances should they be re-frozen. After purchasing the offal, you can store it in the freezer or start cooking it. It is better to store the prepared dish in a vacuum container in the refrigerator for no more than 2-3 days.
Why do chicken hearts explode in the microwave?
Many people don’t like to cook chicken hearts because they burst when heated and stain the dishes and microwave. This problem can be avoided by properly preparing the food, for example by cutting it into pieces, but it is better to cover it with a lid. The rupture of a carcass when heated occurs because liquid accumulates inside, which increases in volume as the temperature rises, causing the outer shell to rupture.
Chicken hearts and health
When consuming a certain product, not everyone knows what properties it has and whether there are restrictions for its intake. Chicken hearts are no exception. The benefits and harm to the body, the regimen for special situations related to health, calorie content and other data must be taken into account, so they will be discussed further.
What are the benefits of chicken hearts?
The benefits of chicken hearts have been proven through scientific research. Scientists have discovered that they contain taurine, which reduces the risk of coronary heart disease. The disease occurs due to high cholesterol, and taurine destroys plaque and removes toxins from the blood. In addition to chicken hearts, taurine is found in dark meat poultry, shellfish and oysters. In our conditions, chicken hearts are an indispensable and affordable way to improve the health of the body. The substance also protects against diabetes and hypertension.
Another beneficial quality is the increased protein content compared to other macronutrients. So, 100 grams of chicken hearts contain 16% protein, 10% fat and 0.8% carbohydrates. Lysine contained in the product promotes complete protein absorption, which is why chicken hearts are recommended as a dietary product.
The beneficial properties of chicken hearts are also associated with the presence of:
- coenzyme Q10, which ensures heart health;
- selenium, which destroys cancer cells;
- B vitamins that cleanse the blood and improve immunity;
- vitamin A, which strengthens vision;
- iron, zinc, magnesium, copper, which improve the quality of hemoglobin;
- calcium and phosphorus, necessary to strengthen bone tissue;
- potassium, which contributes to the normal functioning of the nervous system and heart.
Considering all of the above, the body can be significantly cleansed and healthier if you introduce chicken hearts into your diet. The benefits for the heart, nervous system, bones, vision and other vital organs are obvious.
Harm of chicken hearts
The harm of chicken hearts is associated with the presence of fats in their composition. Some of them are polyunsaturated fatty acids, which have a positive effect on cleansing the body of toxins. The rest, a slightly larger part, is cholesterol, which negatively affects the human body. It is because of its presence in the composition that many refuse to use the product. But it is worth mentioning that chicken hearts can worsen blood counts only if consumed frequently. If you eat foods containing them no more than three times a week, you won’t be able to cause any harm to your body. It is also important to prepare chicken hearts correctly, namely, avoid fried foods and give preference to boiling and stewing.
Calorie content of chicken hearts
Hearts are low in calories, so they are recommended for athletes, obese people, diabetics and those who want to get in shape. To calculate the energy consumed per day, you need to know how many kilocalories boiled chicken hearts will bring. Calorie content per 100 grams is 159 kcal, which is quite a bit for a single serving.
Chicken hearts for pancreatitis
Chicken hearts for pancreatitis are allowed only for those whose disease has become chronic and only in remission. The product has a dense muscle structure, which makes it difficult for the pancreas to digest. Nutritionists recommend introducing chicken hearts only 3 months after undergoing an intensive course of treatment. Due to the large amount of proteins in the composition, chicken hearts are useful for pancreatitis, but they can only be consumed boiled, and heat treatment should last 2.5-3 hours. It is better to rinse them thoroughly and finely chop them before cooking.
Chicken hearts for gastritis
For gastritis, chicken hearts are allowed only in boiled form, for example, as part of soups or as an independent dish with a side dish. Since the product is a dense muscle structure, it takes a long time to digest, so it has a positive effect in case of high acidity. In acute form, chicken hearts should be avoided, but otherwise they are a rich source of vitamins and microelements.
Chicken hearts for type 2 diabetes
Chicken hearts for type 2 diabetes belong to the group of restricted foods. They can be introduced into the diet in small doses, but you need to wonder how to cook chicken hearts. Frying is definitely excluded; recipes with stewing or boiling are more suitable. This is exactly the product that contains protein with a small amount of fat, and the hearts also contain fiber and taurine, which are necessary for the disease.
Chicken hearts on a diet
When losing weight, chicken hearts are an excellent food product that restores the supply of microelements necessary for life, while they contain a lower proportion of fat than pork or beef. 100 grams of chicken hearts contain 16 grams of protein necessary for the formation of muscle mass. It is enough to know how to cook chicken hearts correctly, and the diet will become a pleasant and tasty experience, because, like chicken, its hearts are considered a dietary product.
Chicken hearts for diarrhea
If you have diarrhea, every doctor will advise you to exclude everything from your diet except easy-to-digest broth. This broth can be prepared using chicken hearts. It will not cause a negative reaction, will replenish the body’s fluid supply, and will also provide necessary microelements, including fiber. The latter will help with the formation of stool.
Chicken hearts in special situations
When the body changes, it reacts differently to certain foods. In some situations, chicken hearts are simply necessary, as they are enriched with vitamins, but in others they can be harmful. So, it’s worth knowing whether chicken hearts are allowed during lactation, pregnancy, and also at what age children are allowed offal.
Chicken hearts during pregnancy
Chicken hearts during pregnancy are an excellent source of iron. In the second and third trimesters, in most women, the hemoglobin level decreases significantly, so it is necessary to introduce foods rich in iron into the diet. 100 g of chicken hearts contain up to 6 mg of the most important microelement.
In addition, more than 200 mg of potassium can be obtained from a serving of chicken hearts, and this will provide a pregnant woman with healthy sleep, strong immunity and a good mood, because the microelement is aimed at maintaining a normal nervous system.
Chicken hearts while breastfeeding
During lactation, chicken hearts are not only possible, but necessary. They will provide both mother and baby with the microelements necessary in the first month after birth, including protein, iron, potassium, vitamin A. The product is easily digestible and does not cause negative consequences. To maintain your figure and speed up recovery, chicken hearts are also an excellent alternative to many dishes.
Chicken hearts for children
Chicken hearts are a product rich in nutrients, so it can and should be included in children's diets. If the baby was exclusively breastfed for the first months of life, then puree or pate from chicken hearts can be introduced no earlier than 7-8 months. First, the child is given a teaspoon per day, increasing the portion over time to a standard one meal. In adulthood, most children enjoy eating properly prepared chicken hearts, and often prefer them over regular chicken.
How to cook chicken hearts, the smallest of all offal products? How to choose fresh hearts? Is this unique product useful? The answers to all these questions are in our detailed guide and selection of the best recipes that will turn chicken hearts into a real delicacy.
The most delicious recipes with chicken hearts
Regardless of the recipe chosen, before cooking, chicken hearts should be thoroughly washed using a colander under running water, any existing fat should be trimmed and blood clots should be removed. Next, take a paper towel and blot the hearts. If there is a thin film left on them, remove it.
How to cook chicken hearts in a slow cooker: step-by-step recipe with photos
Dish information:
- The dish is designed for 4 servings
- Preparation: half an hour
- Cooking time: one and a half hours
Ingredients:
- 250 g sour cream
- 2 onions
- 1 kg fresh offal
- 1 tbsp. l. Torment
- 2 tablespoons vegetable oil
- 250 ml water
- salt, bay leaf, pepper - to your taste
Preparation:
- Add butter to the multicooker bowl and set the “Baking” mode.
- Finely chop the onion and fry.
- Add hearts, sour cream, salt and pepper the dish.
- To prepare a thick sauce, dilute water with flour and pour the resulting mass into the multicooker bowl.
- Mix everything thoroughly, then switch the multicooker to the “Stew” mode, close the lid and cook for an hour.
Potatoes, buckwheat porridge and rice are perfect as a side dish for the hearts.
Roast hearts with cream
Dish information:
- The dish is designed for 4 servings
- It will take 1 hour 10 minutes to prepare
- It will take about half an hour to prepare
Ingredients:
- 1 kg fresh hearts
- 2 onions
- 200 ml heavy cream
- 1 carrot
- 300 g fresh champignons
- 2 tbsp. l. vegetable oil
- salt, pepper and any herbs to taste
Preparation:
- Fry the hearts in a frying pan with vegetable oil for about 10 - 15 minutes, then place the offal in a deep pan.
- Salt and pepper the hearts.
- Fry chopped onions, grated carrots and mushrooms in vegetable oil.
- Salt and pepper the roast to taste.
- Transfer the vegetables to the pan with the offal, but do not mix the ingredients.
- Add cream and place the dish on low heat to simmer for about 40 minutes.
Serve with any side dish - potatoes, pasta, buckwheat porridge or rice.
Chicken hearts with potatoes
Dish information:
- The dish is designed for 4 servings
- It will take 1.5 hours to prepare
- Preparation will take 30 minutes
- Calorie content: per 100 g 117 Kcal
Ingredients:
- 1 kg potatoes
- 500 g fresh chicken hearts
- 200 g onion
- 2 tablespoons sour cream
- 1 clove of garlic
- 250 ml water
- salt, herbs, pepper to taste
- 2 tbsp. l. vegetable oil
Preparation:
- First, fry the hearts in vegetable oil for about 10 minutes, then place the offal in a saucepan with a thick bottom.
- In a frying pan with added vegetable oil, also fry finely chopped onion.
- Once the onions have a nice golden color, add them to the pan with the chicken hearts.
- Peel and cut the potatoes into cubes, add them to the rest of the ingredients and pour water into the pan.
- Simmer the dish over low heat for half an hour, then add salt and pepper to taste and add chopped garlic to the pan. Simmer for another 10 minutes and add sour cream.
- Cover the pan with a lid and let the dish sit with the heat off for 10 minutes.
When serving potatoes with chicken hearts, do not forget to decorate the dish with herbs.
Hearts in batter
Dish information:
- Servings: 2
- Cooking time: 50 minutes
- Preparation: 20 minutes
- Calorie content: 171 Kcal per 1 serving
Ingredients:
- 300 g fresh chicken hearts
- 2 tablespoons vegetable oil
- 2 chicken eggs
- 1 tablespoon flour
- salt, herbs and pepper to taste
Cooking method:
- Before starting cooking, cut the chicken hearts lengthwise, not reaching the end, then beat them a little.
- Prepare the batter. To do this, mix eggs, flour in a deep bowl and add salt and pepper to taste.
- Heat oil in a frying pan.
- Dip the hearts in the batter and fry them until golden brown. You can use a grill for these purposes.
The dish is perfect as a beer snack. For example, each guest should be offered a paper glass with chicken hearts and a device such as a skewer.
This low-calorie dish will appeal to those who adhere to a healthy diet, but like to treat themselves to something tasty.
Dish information:
- Servings: 2
- Cooking time: 1 hour
- Preparation: 20 minutes
Ingredients:
- 400 g fresh chicken hearts
- 200 ml water
- half a head of cabbage, preferably young
- 2 tablespoons vegetable oil
- pepper and salt to taste
Cooking method:
- Heat the vegetable oil in a frying pan, then fry the hearts for 10-15 minutes.
- Salt and pepper the offal.
- While the hearts are frying, finely chop the cabbage.
- Add the cabbage to the frying pan with the giblets and add water.
- Close the lid tightly and simmer until the cabbage is cooked (about 20 minutes). Add a little pepper and salt if necessary.
You can also prepare this recipe in the oven.
- Buy any offal in the store, thereby protecting yourself from purchasing low-quality products that have not passed sanitary and hygienic control.
- When choosing a product, give preference to chilled hearts.
- Giblets should have a dense structure and a rich burgundy color.
What are the benefits of chicken hearts?
Chicken hearts are a dietary product available to every housewife. It has not only a reasonable price, but also many useful properties. For example, hearts contain a lot of vitamins of groups A, B, PP. This offal will be useful for people suffering from anemia, as it contains a high content of magnesium, iron, zinc, and potassium.
Nutritionists classify chicken giblets as a product of moderate calorie content, and therefore dishes made from them will not only be tasty, but also healthy for your figure.
- If you want to reduce the cooking time as much as possible, first put the offal in a pan of cold water and bring it to a boil. Drain the water and continue preparing the dish according to the recipe.
- Chicken hearts are stewed not only in sour cream or cream. Using your imagination and looking in the refrigerator, it’s always easy to add tomato sauce or ketchup to the recipe.
- In addition to salt, pepper, garlic and herbs, ground ginger, avocado and oregano go great with chicken hearts. Every gourmet will appreciate this combination of flavors!
- To give the dish a richer taste, offal should be marinated in vinegar or soy sauce. Here are the instructions for preparing hearts in the marinade: dilute vinegar or soy sauce in water in a 1 to 1 combination. Place the hearts in the marinade for half an hour. If you prefer spicy soy sauce, do not add salt to the product during further preparation.
How to cook chicken hearts with your own hands, and which recipe to use - the choice is yours. This magnificent and inexpensive offal can easily feed the whole family. You can safely experiment with the ingredients of your dishes, creating real culinary masterpieces.
For more information about preparing chicken hearts, watch the video:
How to cook chicken hearts? Any housewife who wants to save on cooking meat dishes asks herself this question from time to time. And we have as many as 12 answers!
1) Fried chicken hearts
- half a kilo of chicken hearts;
- 1 glass of drinking water;
- 2 small onions;
- 1 large carrot;
- salt and spices to taste.
Rinse chicken hearts thoroughly under running water. Remove the thin transparent film. Heat vegetable oil in a frying pan and place the hearts in it. Fry for 5-7 minutes. When a crust forms on the hearts, pour half a glass of water and simmer for 15–20 minutes, stirring regularly. Be careful not to burn the hearts. Add water in time if it evaporates quickly. Peel the onions and carrots and cut into thin half rings. After the water from the pan has almost completely evaporated, add 2 tablespoons of oil and pour the vegetables into the pan. Mix everything and fry for another 5-7 minutes. Salt and add seasonings to taste. Curry goes well with this dish.
2) Hearts in soy sauce
- 600 grams of chicken hearts;
- 1 large onion;
- 1 large juicy carrot;
- 3 tablespoons soy sauce;
- 2 cloves of garlic;
- several sprigs of fresh dill;
- half a glass of vegetable oil;
- 2 tablespoons of sour cream of any fat content;
- 2 tablespoons of mayonnaise;
- a third of a glass of water;
- a pinch of curry, a pinch of basil, salt to taste.
Cut the hearts in half crosswise. Fry in vegetable oil for about 10 minutes. Then add chopped onion, grated carrots, 3 tablespoons of soy sauce, finely chopped garlic, fresh dill, curry, and a pinch of dried basil to the pan. Fry everything under the lid for 7-8 minutes. Then pour in the “sauce” - sour cream + mayonnaise + a little boiled water. Simmer covered for another 10 minutes and serve hot.
3) Fried chicken hearts with pickles
- 500 grams of chicken hearts;
- 1 small onion;
- 1 medium carrot;
- 2 large pickled cucumbers;
- several sprigs of dill;
- a third of a glass of vegetable oil.
Fry thoroughly washed chicken hearts in vegetable oil for 5 minutes. Add chopped onion and coarsely grated carrots, stir, fry for another 10 minutes. Stir constantly. At the end of frying, add coarsely grated pickles and simmer under the lid for 10 minutes over low heat. There is no need to salt the dish.
4) Stewed chicken hearts in sour cream
- 300 g chicken hearts;
- 1 small onion;
- 3 tablespoons sour cream;
- 3 tablespoons of vegetable oil;
- salt and pepper to taste.
Pour a little vegetable oil into the frying pan, place the washed chicken hearts there and fry for 10-15 minutes, stirring occasionally. Then add the peeled and thinly sliced onion. Fry it together with the hearts until golden brown. Pour in the sour cream, salt and pepper, let simmer over low heat for 2-4 minutes, then dilute the sour cream with water, stir and simmer the hearts under the lid until tender.
5) Chicken hearts in cream
- 500 grams of chicken hearts;
- 200 ml cream 20% fat;
- 1 small onion;
- 1 medium carrot;
- 4 cloves of garlic,
- chopped dill to taste;
- salt and ground pepper;
- vegetable oil.
Fry thin onion rings in a frying pan with vegetable oil. Grate the carrots on a fine grater, add to the onion and fry for another 5-7 minutes. Then add the finely grated garlic and fry for another couple of minutes. Add the prepared hearts to the contents of the frying pan, mix everything carefully and pour the cream into the frying pan. It remains to simmer the hearts with vegetables and cream for 20-25 minutes. Add finely chopped dill 5 minutes before the dish is fully cooked. Chicken hearts in a sauce made from liquid 20% cream turn out very soft and tender.
6) Chicken hearts with rice in a steamer
- 400 grams of chicken hearts;
- 1 cup long grain rice;
- 50 grams of butter;
- 1 large carrot;
- 50 grams of green onions (feathers);
- salt to taste.
This dietary dish is very easy to prepare. Rinse the hearts and place in a steamer container. Add grated carrots and butter cut into small pieces. Turn on the steamer and cook the hearts in oil with carrots for 30 minutes. Then add the rice, washed with cold water, add enough water so that the dish does not turn out dry, cook for 45 minutes. 5 minutes before the signal, add salt to taste and add finely chopped green onions.
7) Hearts in tomato sauce
- 700 grams of chicken hearts;
- 1 glass of any tomato sauce;
- a third of a glass of vegetable oil;
- salt to taste;
- Korean seasoning for carrots, optional.
We recommend adding seasoning, it adds a piquant taste to this dish. Wash the hearts, remove the films, fry them in hot vegetable oil until lightly golden. Add tomato sauce, salt and seasoning. Simmer covered until done.
You can use any sauce: regular Krasnodar or homemade ketchup
8) Chicken hearts with vegetables in a slow cooker
- 500 grams of chicken hearts;
- 1 large carrot;
- 150 grams of celery root;
- 1 parsnip root;
- 1 small onion;
- vegetable oil for frying;
- half a glass of water;
- any herbs and salt to taste.
Wash the hearts, and peel and grate all the vegetables, except onions, on a coarse grater. Fry the hearts with grated vegetables in vegetable oil on the “Fry” program for 15 minutes. Be sure to stir. After this, add salt, add half a glass of water and simmer covered for 45 minutes. 10 minutes before the signal, add chopped fresh herbs. Chicken hearts in a slow cooker turn out very soft and tasty!
9) Chicken hearts with potatoes in a slow cooker
- 500 grams of chicken hearts;
- 1 large onion;
- 50 grams of butter;
- 2 glasses of water;
- 800 grams of potatoes;
- paprika, ground pepper and salt to taste.
Wash the hearts and fry them in butter for 15 minutes on the “Fry” program. Don't forget to stir so it doesn't burn; you can add half a glass of water. Halfway through the cycle, add the onion, cut into half rings. After the signal, add sliced potatoes, spices and water. Simmer for 1 hour, add salt to taste and leave in the multicooker for a couple of hours on the “Keep Warm” program. Dinner will be fabulously delicious!
10) Baked chicken heart pate
- 500 grams of chicken hearts;
- 1 cup semolina;
- 2 small onions;
- 4 chicken eggs;
- 2 glasses of water;
- 50 grams of fresh dill;
- salt and ground black pepper to taste.
Fill the semolina with water. Fry the onion until golden brown in vegetable oil, then drain off the excess oil. Grind chicken hearts and fried onions through a meat grinder. Beat the eggs separately and add to the semolina, beat again and add the heart-onion mixture. Chop the dill very finely, add it to the general pate mixture, add salt and pepper. Beat everything well again. Grease a baking dish with vegetable oil, sprinkle with semolina, pour in the prepared mixture. Bake in a preheated oven at 190 degrees for one hour.
11) Celery and white radish salad with chicken hearts
- 300 grams of chicken hearts;
- 1 small celery tuber or half a large one;
- 1 large Daikon radish;
- 1 small carrot;
- fresh dill, sour cream or mayonnaise, salt to taste.
Everything is done very simply, first you need to boil the chicken hearts. Then cut them into strips, put them in a salad bowl, add peeled and grated vegetables. Sprinkle with chopped dill, season with sour cream or mayonnaise, add salt, stir - and you're done!
12) Pancakes with chicken hearts
- 400 grams of chicken hearts;
- 1 onion;
- 2 small carrots;
- vegetable oil for frying;
- salt and pepper to taste;
- products for preparing yeast-free pancakes with meat filling
We do not write the recipe for making the pancakes here, so as not to repeat it - see it at the link. This is how the filling is prepared. Wash the hearts, remove the film, trim off the fat, cut them into pieces. Fry in vegetable oil and pass through a meat grinder. Separately, fry the onion cut into half rings and grated carrots (until golden brown). Mix with hearts rolled in a meat grinder, salt and pepper. Stuff pancakes with this mixture and serve with sour cream.
Chicken hearts are a type of offal that is very popular in preparing various dishes. What can you make from chicken hearts? They are stewed, fried, boiled, used for first courses, and included in salads. Below we will tell you how to cook chicken hearts using the example of several delicious recipes.
Chicken hearts turn out very tender in sour cream sauce. This recipe can be called one of the simplest and most popular used for preparing this offal.
- onion - 1;
- carrot - 1;
- sour cream 10-15% - 2 tablespoons. l.;
- onion feathers - 20 g;
- olive oil - 1 table. l.;
- salt, pepper, turmeric;
- chicken hearts - 500 gr.
We thoroughly wash the hearts, you can cut off excess fat and blood vessels. We peel the onion and cut it into small cubes/quarters of rings, as you like. Heat the oil in a saucepan, put the onion in it and sauté for a few minutes. When the pieces become slightly transparent, add hearts to them. Mix with onions and leave to simmer covered for a quarter of an hour.
In the meantime, we clean and wash the carrots, cut them into thin pieces no more than 3 cm long and, after the allotted time, place them on the hearts. Stir and leave to simmer for another couple of minutes. Meanwhile, mix sour cream with spices and salt. If you like your gravy thin, you can add a little water to bring it to the desired consistency. Pour the sauce over the contents of the saucepan, stir and simmer over low heat for 5-7 minutes. Before serving, sprinkle the dish with chopped onion.
Chicken hearts with sour cream are most often served with mashed potatoes or pasta.
On a note. Before purchasing, be sure to check the expiration date of the product.
In creamy sauce
The creamy sauce makes the dish even more tender than in the recipe with sour cream.
The cooking principle is almost the same:
- hearts - 600 gr;
- bulb;
- carrot;
- salt;
- cream 10-15% - 200 g;
- post oil;
- water - ½ cup.
Wash the hearts under running water and leave to drain in a colander. Meanwhile, peel the vegetables and cut into thin strips. Carrots can be grated.
Heat the oil and fry the hearts until the liquid has completely evaporated. They need to be stirred periodically for uniform heat treatment - approximately 20-25 minutes. Add salt and spices, mix everything well, add the vegetables and fry for another five minutes.
In a glass, mix the cream with salt, pour the mixture over the hearts and simmer under the lid for about 10 minutes. Let it brew for a few minutes, then serve with a side dish of vegetables or mashed potatoes.
Soft chicken hearts with onions in a frying pan
Tender and soft chicken hearts in a frying pan can be prepared in just half an hour and served with any side dish.
For 2-3 servings you will need the following amount of products:
- hearts - 500 g;
- onion - 1 large;
- fast. oil;
- spices “For chicken” or “Universal”;
- several sprigs of fresh dill.
As a rule, the remaining blood vessels and fat are cut off from chicken hearts. You can leave a little fat to make the dish more juicy. Some housewives cut the hearts lengthwise and wash out the remaining blood. Let it drain a little in a colander.
Peel the onion and cut into thin half rings.
Pour a little oil into the frying pan, add the hearts and onions, sprinkle evenly with spices and salt, stir. Cover with a lid and leave for a third of an hour, then mix well and leave for another 15-20 minutes under the lid.
Sprinkle with fresh chopped dill before serving. The hearts are served as an appetizer with beer (if you use hot spices in the preparation), and also go well with side dishes of potatoes and rice.
On a note. To get the most soft and tender hearts, before frying, boil them in lightly salted water for 10 minutes after the water starts boiling.
Roast hearts with mushrooms
- hearts - 1 kg;
- potato
- onion - 1 medium;
- carrots - 1-2;
- garlic - 1 head;
- prunes - 7-9 units;
- paprika - 1 tsp;
- dried dill - 1-2 tsp;
- salt - 2 tsp.
Wash and clean the hearts (optional).
We clean and rinse the vegetables. Cut the onion into half rings, carrots into quarter rings. We cut the garlic cloves into slices, and the prunes into small cubes. Mix everything with the hearts, season and salt. Mix everything thoroughly.
Cut the potatoes into cubes separately and place them in portioned pots. Cubes can be cut into large pieces.
Let's set the oven to preheat to 180 degrees.
Place the mixture of vegetables and hearts on top of the potatoes. Pour a third of a glass of boiling water into each, cover with lids and put in the oven for an hour.
In a slow cooker
Cooking chicken hearts in a slow cooker simplifies the whole process a little - you don’t need to constantly stand near the dish, stir, or monitor its preparation.
The process of preparing products differs little from the usual:
- Wash the hearts thoroughly.
- We clean the vegetables, finely chop the onion, and grate the carrots on a coarse grater.
- Place everything in a multi-cooker bowl, add salt, add some of your favorite spices, and mix.
- Select the “Stew” or “Soup” program and set the timer for 45 minutes.
After cooking is complete, you can serve it immediately.
Salad with chicken hearts
A very simple and incredibly tasty salad can be prepared using hearts.
For this you will need:
- hearts - 500 g;
- eggs - 3-4 units;
- cucumbers (fresh or pickled according to your own preference) - 2;
- canned corn — 1 bank;
- a bunch of greenery;
- mayonnaise - 250 gr;
- salt pepper.
Wash the hearts, remove the fat and boil them in salted water. You can add bay leaf for flavor. After boiling, cook for 20 minutes. Afterwards we put it in a colander.
While the hearts are cooking, let the eggs cook. Wash the cucumbers and cut them into small cubes. We do the same with boiled eggs. Let the hearts cool a little and cut into rings or cubes - as you like. Combine everything in a salad bowl, add corn, mayonnaise, salt and pepper. Mix. Wash the greens, chop them, sprinkle on top before serving.
Stew in tomato sauce
You will need the following list of products:
- hearts - 1 kg;
- salt pepper;
- soy sauce - 6 table. l.;
- honey - 2 table. l.;
- balsamic/table vinegar - 3 tablespoons. l.
We wash the hearts, clean them if necessary, and put them in one deep container in which it will be convenient to marinate the product. Add honey and spices, as well as the rest of the recipe ingredients and mix thoroughly with your hands. Leave to marinate for 1-1.5 hours.
We string the marinated hearts onto wooden skewers, piercing them perpendicularly, alternating the wide and narrow parts of the hearts so that they sit tightly. Place them on a baking dish, into which we pour the remaining marinade and 2-3 glasses of water. Preheat the oven to 180 degrees. and bake the hearts for 10-15 minutes, then turn the skewers over and continue cooking for another quarter of an hour.
We offer the following recipe for preparing this product:
- hearts - 500 g;
- soy sauce - 5 table. l.;
- garlic - 1 large head;
- tomato. pasta - 2 table. l.;
- sour cream - 5 table. l.;
- salt;
- spices;
- small onion.
Prepare the marinade: pass the garlic through a press, mix with sauce and spices.
Wash, peel and marinate the hearts in the marinade for half an hour. It is recommended to place pressure on top so that all the hearts are completely covered with the marinade.
While the offal is marinating, chop the onion and fry for a few minutes. Then add the hearts to the onion along with the marinade and simmer for about 15 minutes. Next, add the mixture of sour cream and paste, mix well and simmer under the lid for another quarter of an hour.
Hi all!
How are you? We've written a lot about vegetable dishes lately. And it’s true, it’s summer now. There is no desire to eat heavy food. I want light and cold soups, for example. Or it would be perfect for dinner.
But among the abundance of vegetables and fruits, do not forget about meat. It is a source of proteins - building blocks for our body. Therefore, once or twice a week in the summer you can afford a meat dish. And today I propose to consider healthy recipes for fried chicken hearts.
Why hearts, you ask? Yes, because they are quite affordable and offal can be bought at any butcher shop. In addition, they are not too fatty and still filling. And these offal go well with vegetables, cereals and pasta as a side dish. Pilaf, soups and pates are prepared from them. And I haven’t listed all the dishes yet.
I will add that chicken hearts cook very quickly, unlike other types of meat. Therefore, cooking takes a little time, from 15 to 40 minutes. And this is another plus when in the summer you don’t want to steam over a hot stove.
Step-by-step recipe for cooking fried hearts with onions in a frying pan
The first recipe is the easiest to prepare. And here I’ll tell you how to properly clean chicken offal from film and excess vessels. I will not describe this process any further. Therefore, in subsequent versions, you can come back here and just remember how it’s done.
We need:
- Chilled chicken hearts - 800-900 g;
- Onions - 2 large pieces;
- Vegetable oil - 4-5 tablespoons;
- Salt and pepper - to taste.
Preparation:
1. Not always, but on some offal there is a film. It can be easily removed with a sharp knife. And from the thick part of the heart we cut off the excess fat and veins.
2. At the top of each heart we make 2 longitudinal cuts. There are blood vessels there. Let's clean out some of the stagnant blood with our fingers, and rinse the rest under water.
3. The next step is to wash each giblet under the tap. To do this, take a colander and place all the meat there.
4. All excess blood will drain. Leave the hearts in a colander for a few minutes to drain the water. You can leave it in the sink or place a water dish underneath it.
5. Peel the onions and turnips. Cut it into quarter rings on a kitchen board.
6. Place a wide frying pan with a thick bottom on the fire. Pour oil into the bottom and heat it up. Place the chopped onion.
7. We don’t waste time and put our hearts in the pan. Add salt and ground black pepper to taste. These spices are enough for a simple recipe.
Do not forget to stir the aromatic mass with a spatula from time to time.
8. Cover with a lid and simmer for 25 minutes over medium heat.
9. After 25-30 minutes, fry the food for 5-7 minutes with the lid open over high heat. During this time, excess moisture will evaporate.
Serve the finished dish hot to the table. As a side dish, you can boil potatoes with dill or boiled buckwheat porridge with butter.
Fragrant and tender chicken hearts are tempting to eat. Bon appetit!
Chicken hearts cooked with onions and carrots
We complicate the cooking and add more ingredients. They will make the dish brighter and even more flavorful. Here, for the recipe with carrots, we will need 2 frying pans. It would be better, of course, if there was a cauldron and a frying pan.
We need:
- Chicken hearts - 500 gr;
- Carrots - 1 large piece;
- Onion - 1 large head;
- Vegetable oil;
- Sour cream 15% - 150 g;
- Salt and pepper - to taste.
Preparation:
Both frozen and chilled giblets are suitable. But frozen ones must first be defrosted by gentle defrosting in the refrigerator.
1. We clean the hearts and rinse them from blood and films. Remove excess fat.
2. Cut each crosswise into 2-3 parts.
3. Throw them into a frying pan and over high heat. Add salt and dry in this way without oil for several minutes. At the same time, stir frequently so that the pieces do not stick to the bottom. The excess juice will evaporate during this time.
It is convenient to use a wok-type frying pan for cooking. It is quite deep and at the same time has a thick bottom, which heats up well.
4. When the offal becomes dry, pour in vegetable oil and fry for 15-20 minutes. Don't forget to stir too.
5. At this time, in another frying pan, simmer the onions and carrots.
6. Remove the peel from the onion. On the board, chop the vegetable into quarters. You can also use half rings or, on the contrary, even smaller ones. This is who likes it.
7. Send it to fry in oil until golden brown.
8. In a separate bowl, grate the carrots.
9. Add the carrot pulp to the onion and mix with a spatula. Cover with a lid and simmer over medium heat for 10 minutes.
10. Mix the finished roast with the hearts. Add sour cream and at this stage you can add pepper if you want a little spiciness in the dish.
11. Once again, combine everything with a spatula into a homogeneous mass. Cover with a lid and simmer for 10 minutes.
Lunch is ready. The dish turned out very appetizing and juicy. These chicken hearts are good with mashed potatoes or boiled rice. You can also serve a salad of fresh cucumbers and tomatoes with herbs separately.
Appetizing recipe for fried giblets in sour cream
Another recipe for delicious hearts with sour cream. By the way, it is with it that chicken giblets are most often prepared. This is because too many ingredients can overwhelm the delicate taste of the dish. And sour cream will always give it a creamy aroma and exquisite taste.
We need:
- Chicken hearts - 800 gr;
- Onions - 3-4 heads;
- Garlic - 3-4 cloves;
- Cilantro - 1 bunch;
- Sour cream 15% - 200 gr;
- Hard cheese - 100 g;
- Vegetable oil;
- Salt and pepper - to taste.
Preparation:
1. It’s always convenient to immediately put all the food items on the table. Vegetables need to be washed and peeled. And we remove the film from the hearts and clean the blood from the vessels.
2. Heat the frying pan over medium heat and pour in a little vegetable oil.
3. Fry the hearts in oil for about half an hour. We stir them from time to time with a spatula.
4. When the giblets acquire a stable golden color, add the onion, cut into half rings.
Cook with the lid open so that excess moisture from the food evaporates.
5. Mix the whole mass with a spatula. Leave to fry for another 20 minutes.
6. Then pour in the sour cream and add finely chopped garlic. By the way, the latter can be passed through a garlic press.
7. Rub the cheese on top and mix with a spatula until smooth. The cheese will melt during this time.
8. After about 2-3 minutes, turn off the heat. Sprinkle finely chopped cilantro on top. Cover the pan with a lid so that the dish sits for 3 minutes and is filled with the aromas of fresh herbs and the creamy taste of the hearts.
9. Distribute the cilantro along with the meat. Serve piping hot to the table. And for a side dish you can quickly boil pasta.
Bon appetit!
How to cook hearts in tomato sauce?
I wonder if there are people who don't like tomatoes? For example, I simply adore them in any form. Such delicious berries always go well in dinners and give them a slightly sour taste. And the hearts in tomato sauce are very aromatic and appetizing. The recipe here also calls for tomato paste, but it can easily be replaced with 3-4 grated sour tomatoes.
We need:
- Chicken hearts - 600 gr;
- Onion - 1 head;
- Water - 200 ml;
- Garlic - 2 cloves;
- Mixture of dry herbs;
- Olive oil;
- Sea salt and pepper - to taste.
Preparation:
1. Boil cleaned and washed chicken offal in slightly salty water for 30-40 minutes. I described how to clean them correctly in the first recipe.
2. Place a deep saucepan on the fire and add a little olive oil.
3. Fry finely chopped onion in a saucepan until transparent. Add a pinch of sea salt.
4. Fry a little, stirring with a spatula. Add dry herbs and freshly ground pepper to taste. Fill the roast with a glass of water.
5. Add our hearts, chopped garlic and stir with the frying. Cover with a lid and simmer for 3 minutes.
6. Place the finished fragrant hearts in portions on plates and serve hot to the table.
We enjoy ourselves with pleasure and move on to the next method of cooking in a slow cooker.
Video on how to make hearts for dinner in a slow cooker
Almost every kitchen has a wonderful assistant - a multicooker. She always makes a delicious dish. You just need to cut all the ingredients and put them in it. Of course, chicken hearts were not left out either. With a set of vegetables you can prepare an amazing dish for lunch or dinner. And I suggest you take a look at this very nice and quick recipe.
A very tasty recipe for giblets in soy sauce
Soy sauce gives chicken hearts a spicy and subtle taste. Well, it also replaces salt, since it itself is salty. This oriental dish should be served with unleavened boiled rice, as they do in China.
We need:
- Chicken hearts - 500 gr;
- Onion - 1 head;
- Soy sauce - 2 tablespoons;
- Tomato paste - 1.5 tbsp;
- Suneli hop mixture;
- Vegetable oil.
Preparation:
1. Boil the washed hearts in boiling water for 4-5 minutes. Drain them into a colander and let cool slightly.
2. Then cut each giblet into 2 parts.
3. Pour a little oil into a saucepan and put it on fire. Place the hearts in it and fry, stirring, for 5-7 minutes. They will become a pleasant golden color.
4. Cut the onion into cubes and add to the saucepan. Fry also for 5 minutes.
5. Pour in 2 tablespoons of soy sauce. Add a pinch of suneli hops and black pepper. Add tomato paste.
Instead of suneli hops, you can add your favorite spices. A little imagination and you can get your own new taste.
6. The last ingredient, by the way, can be replaced with sour cream. It will make the food no less tasty, and maybe even more appetizing.
7. Cook the food for another five minutes. Then turn it off and you can serve it with a side dish and fresh herbs.
It took no more than 20 minutes to cook. Bon appetit!
Cooking chicken hearts with onions and garlic
Our selection is completed with chicken hearts in onion-garlic sauce. The dish is prepared very quickly, literally in 15 minutes. Therefore, it is good to cook it for dinner if you come tired after work. And the family needs to be fed). Therefore, this method is number one (number one) in terms of speed!
We need:
- Chicken hearts - 900 gr;
- Onions - 2 heads;
- Garlic - 4 cloves;
- Parsley - a bunch;
- Zira (cumin), paprika, turmeric;
- Vegetable oil;
- Salt and pepper - to taste.
Preparation:
1. Pour vegetable oil into a deep saucepan or frying pan. We put it on high heat. Place the onion, cut into quarters, to fry. We also add garlic. It can be finely chopped or simply pressed through a garlic press.
2. Add washed chicken hearts to it. Fry over high heat for 2-3 minutes. Stir alternately to ensure even cooking.
3. Add ground cumin, turmeric and ground paprika. Salt and pepper to your taste. Mix the mixture and fry with the lid open for 10 minutes.
Serve the delicacy to the table, sprinkling chopped parsley on top. Bon appetit!
That's all!
As you can see, chicken hearts are easy to prepare and go well with a variety of vegetables. For new flavors, you can add potatoes and bell peppers. But the primary ingredients with which offal harmonizes best in a dish are turnip onions and sour cream.
I wish you the most delicious dishes! Write your reviews and recommendations. Bye bye!
Loading...