Good day everyone! Chicken livers and hearts stewed in sour cream are very delicate dish and, moreover, it cooks very quickly. Yesterday I was walking around the store and thinking about what I could make for dinner. a quick fix, because with the beginning of the school year there was a catastrophic lack of time. Entering the meat department, I came across chilled and fresh chicken hearts and liver and remembered that once upon a time I tried a dish made from these products. I decided to try to combine business with pleasure: the family is well-fed, and a new article on the blog.
If anyone has ever tried chicken liver, they will no longer look at beef or pork liver. This is especially important for most children, who from an early age do not like liver in any form. My children don't like beef liver, and the dish that I propose to prepare today was devoured by a dear soul. And all because chicken liver has practically no specific taste, it is so soft that it literally melts in your mouth, and does not smell at all during the cooking process. Moreover, the composition is practically no different from the liver of a cow or pig. Despite the fact that the heart is a powerful muscular organ, the heart of a chicken is quite soft and slightly springy, but not rubbery in taste.
Chicken liver and heart in sour cream
In general, it’s decided! I cook stewed chicken hearts and liver in sour cream and serve them with vegetables as a side dish. Below you will see step by step photos with comments. I cooked for 4 people, two of whom were small children. You may need more starting products. At the end of the recipe, I will tell you how to count carbohydrates for a person with diabetes on insulin. So, we will need:
For the main dish:
- 500 g chicken hearts
- 500 g chicken liver
- 1 medium onion
- 3 tbsp. heaped spoons of the richest sour cream you can find (today I have 30% sour cream)
- 2-3 tbsp refined olive oil
- salt (I use pink Himalayan)
- several laurel leaves
- pepper
- you can add thyme or basil, but I didn’t have them at that time
For vegetable side dish(amount of carbohydrates in brackets):
- 300g fresh or frozen broccoli (15g carbs)
- 100g leeks (5.5g carbs)
- 50 g medium carrots (3.5 g carbohydrates)
- 100g fresh or frozen green beans (3.5g carbs)
- 20 g butter
- Salt, spices to taste
I will cook the liver and hearts in a frying pan with a high side, and the vegetables in a wok pan with a non-stick coating. First, cut the liver into small pieces, and simply cut the hearts in half lengthwise. Heat a frying pan with olive oil and throw the liver and heart in there. Then cut into half rings onion. I know that bay is added at the end of cooking, but I prefer it at the beginning, so the taste of the bay leaf is fully revealed. We will add pepper and salt a few minutes before cooking.
While the liver and hearts produce juice, this is about 10 minutes, we can disassemble the broccoli florets, peel the carrots and cut them together with the leek into cubes and half rings, respectively. If you use frozen food, then the food in the bags is already crushed, so you need to take it out of the freezer right before cooking and throw it, undefrosted, into a hot wok.
Why did I take broccoli? Because I think that this cabbage is the healthiest of all types of cabbage, and perhaps one of the healthiest among all land vegetables. Someday I’ll tell you more about this vegetable so you don’t miss it.
Well, our offal has warmed up and given juice, now you can add sour cream, stir so that the sour cream dissolves evenly and leave to simmer for another 15 minutes. Don't rush to start cooking right away vegetable side dish, because it cooks very quickly in a wok. Therefore, you can occupy yourself for 10 minutes with something useful or useless))
You need to start cooking vegetables 10 minutes before the main dish is ready. The idea is to serve the vegetables as soon as they are ready, because if they are still languishing under the lid, waiting for the liver and heart, the taste may deteriorate, and all because the trick is to undercook the vegetables a little. They should be firm and slightly crunchy to the taste. I believe so more original taste and more vitamins are retained.
So, at the appropriate time, we heat the wok at a temperature slightly above medium, but not at maximum. I put the number 7 out of 9 on the stove. Throw in the butter and broccoli, let the butter melt while stirring the broccoli. Cover the wok with a lid for literally 2-3 minutes and let the broccoli simmer.
Then add the rest of the vegetables, pepper, salt and close the lid for another 5 minutes, stirring occasionally so as not to burn. In between stirring vegetables, add herbs, pepper and salt the cooked hearts and liver and simmer for another 5 minutes under the lid.
We check the readiness by tooth. Vegetables should not be raw, but not overcooked. Ideally, broccoli should not lose its beautiful green color, but rather become even brighter. If the broccoli turns pale, it means you overcooked it. Add salt and pepper if there is not enough and keep it on the stove for a couple more minutes if the vegetables are damp. It takes me a maximum of 10 minutes to cook vegetables.
How to count carbohydrates in your plate?
I would like to remind you that vegetables after heat treatment, and therefore they must be taken into account when calculating the dose of insulin for food. At the very beginning of the article, I indicated how much of what I take and how many carbohydrates they contain. Before cooking, you need to weigh the empty wok and write down this value. Next, cook as mentioned above. During the cooking process, you need to count how many carbohydrates you have, summing everything up.
This way you will find out how many XE or carbohydrates are in the total serving. When the vegetables are ready, you immediately need to weigh the frying pan along with all its contents and subtract the weight of the empty frying pan from the resulting amount. This is how you get the total weight ready-made dish, in which you already know the amount of carbohydrates.
total weight of vegetables - so many g of carbohydrates or XE
weight of vegetables in your plate - X g carbohydrates or XE
Followed by simple math. Now you know how much carbohydrates you will get from vegetables. Sometimes we neglect calculations because we think that there are few carbohydrates there. However, we don't actually get the sugars we expect because these small amounts of carbohydrates play a role in raising blood glucose levels.
Serve both dishes freshly prepared and hot. If you prepare it in advance and then reheat it, it won’t be the same at all. Sprinkle with finely chopped herbs before serving and bon appetit!
With warmth and care, endocrinologist Dilyara Lebedeva
Chicken is almost the most popular meat on our tables. I'm happy with everything about it: price, variety of cooking methods, dietary requirements, accessibility. But more often people buy a carcass or its parts, forgetting or not knowing how tasty chicken liver and heart are. Recipes that turn offal into a delicacy, however, are also not familiar to everyone. We want to fill this gap in culinary knowledge.
Dinner in pots
Unusual cutlets
When they mean chicken liver and heart, recipes most often concern whole or chopped offal. But some people don't accept them appearance, which is why they avoid cooking. In this situation, the best way out is to fry the cutlets. The step by step process will look like this.
- A kilogram of a mixture of hearts and liver is washed and cleaned. Rough areas are cut off; To tenderize and remove possible bitterness, the liver is filled with milk for half an hour. However, this procedure will not harm the hearts either and will add softness to them. At the end of it, the offal needs to be kept in a colander longer to drain all the liquid.
- Two onion heads are put through a meat grinder.
- The heart and liver go through the same stage, but in a separate bowl.
- Three potatoes and one carrot are finely grated.
- All prepared products are combined. Two eggs are also driven in here, spices and salt are added. The mass is mixed well.
- Flour is poured in last, about half a faceted glass. You need to add it little by little, stirring and monitoring the consistency. The mass should look like a thick dough.
The cutlets are fried like pancakes: the minced meat is placed with a spoon in well-heated oil. Eat with any side dish or just with vegetables.
Snack “Their Lordships”
This dish cannot be called complete. But as an accompanying person, in addition or as a “slow” to school (institute, office) - perfect option. To prepare the appetizer, washed and finely chopped giblets are fried with chopped onion. When the crust begins to form, the hearts with liver are salted and peppered. Two eggs are boiled separately. They need to be chopped and poured into a frying pan. At the same time, add a spoonful of: grated cheese, mayonnaise or sour cream, tomato paste or ketchup. The base should stand on the stove for about five minutes until the excess liquid evaporates. Then the mass is transferred into a mold (or small molds, if you want to get portioned snacks), poured with an egg beaten with rich sour cream and generously covered with grated cheese. The structure is hidden in the oven until it sets into a crust. The dish tastes great both cold and hot.
Cooking in a slow cooker
Not everyone wants to cook chicken liver and heart on the stove. Multicooker recipes will help modern housewives use your favorite unit for these purposes. And with its help you can get a tasty, satisfying and appetizing dinner. Rubbing big carrot; with the lid open, in a small amount of oil, it is fried in the baking or frying mode (the mode depends on the multicooker model). When carrot chips becomes soft, add chopped onion to it - and the process continues until the squares become transparent. It will take no more than five minutes. Next, add champignon cubes (500 grams, if you are preparing a kilo of offal). The regime does not change for another ten minutes. Next, add two multi-cups of washed buckwheat, fill four containers of water, and select the “Grain” mode; The timer is set for 40 minutes. After the signal, the porridge with mushrooms is left to heat for ten minutes and only then transferred to the pan. Half a kilo of liver and hearts are baked for five minutes until golden brown. Then the contents of the bowl are seasoned with mayonnaise with garlic squeezed into it and mixed in spices. The mode switches to extinguishing, the timer is set for the same 40 minutes. By ringing the bell you can call family members to the table.
If chicken liver and heart have not yet been on your menu, recipes with photos will certainly convince you to try cooking them!
Prepare the necessary ingredients. Turn on the multicooker to the “Fry” function and pour in vegetable oil. Peel the onions and carrots. Cut the onion into small cubes and the carrots into strips. Pour the carrots and onions into the multicooker bowl, fry until soft (for 3-4 minutes), stirring occasionally.
Make cross cuts on the tomatoes, pour boiling water over them, and remove the skin. Cut the peeled tomatoes into small cubes (you can grind them in a meat grinder or blender) and place them in the multicooker bowl with the onions and carrots.
Wash the bell peppers, remove the seeds and stem. Cut the peppers into cubes or strips and place in a bowl.
Add salt to taste, black ground pepper and lay out bay leaves, pour in water, switch the multicooker to the “Stew” function.
Wash the chicken hearts thoroughly, remove any blood clots in the chambers and place in the multicooker bowl.
Close the multicooker lid and simmer for 30 minutes.
Remove films from chicken liver and rinse thoroughly. After 30 minutes, place the liver in the multicooker bowl.
Close the multicooker lid and continue stewing. chicken hearts and liver for another 15 minutes.
Place chicken hearts with liver along with vegetables from the multicooker bowl onto a dish and serve warm.
The most tender liver with juicy and very delicious hearts goes well with many side dishes.
Bon appetit! Cook with love!
Stewed chicken hearts and liver are not only excellent dish, which can be served with any side dish, but also the basis of a low-calorie and healthy eating. After all, the liver, due to the content of complete proteins, is useful essential amino acids, essential vitamins, minerals, glycogen and a considerable amount of collagen.
Chicken hearts are also not far behind liver in their usefulness. This by-product has high concentration nutrients, amino acids, microelements and vitamins. At the same time, chicken hearts and liver contain virtually no fat, which makes them an excellent assistant in the fight against excess weight.
The dish itself is prepared quickly enough, it turns out nourishing and tasty. Thanks to the chosen cooking method, i.e. stewing, hearts and liver become very soft and juicy. And the fragrant aroma wafting through the kitchen during cooking arouses appetite, even in those who are not hungry. In general, I advise you to prepare this recipe and please your family with a new and tasty dish.
Products: 1 kg of chicken hearts and liver (500 grams of each product), one onion, two cloves of garlic, 3 bay leaves, 4 allspice peas, 1 level teaspoon of “khmeli-suneli” seasoning (or any other to your taste) , salt and black pepper to taste, refined vegetable oil for frying.
Cooking stewed chicken hearts with liver
Wash the by-products under running water and dry with a paper towel. Frying pan or wok with vegetable refined oil put on fire and heat. Then send the food to fry over high heat.
Fry them for about 5-7 minutes and reduce the heat to medium, during which time the food will be covered golden crust. Next, add peeled, washed and chopped onions and garlic to fry them. Cut the onion into half rings and the garlic into small cubes.
Fry the offal without a lid, stirring occasionally. When they are half cooked, add salt, pepper, and Bay leaf And allspice peas
Pour water into the pan so that it does not completely cover the products, otherwise they will not be stewed, but cooked. Bring the dish to a boil over high heat, reduce the heat to the lowest setting and simmer with the lid closed for 30 minutes, stirring occasionally.
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