Taste Info Second: offal
Ingredients
- for 2-3 servings:
- Chicken hearts – 500 g;
- Onion – 1 large onion (if you like onions, you can take two onions);
- Odorless vegetable oil;
- Favorite spices;
- Dill for serving.
How to cook fried chicken hearts with onions in a frying pan
Delicious fried hearts with onions in a frying pan - just a wonderful hot dish for any side dish. Prepare chicken hearts It’s not at all difficult, but the result should please you.
This offal is not only healthy, but also very tasty. If cooked correctly, the hearts will not be tough. A variety of spices will add their own flavor to this dish. Tender or spicy, maybe a little sweet? All this can be done by adding a pinch of hot pepper or marinate them separately for half an hour - an hour.
To prepare the dish fried chicken hearts with onions, you need to clean our hearts from vessels and excess fat(although you can leave a little fat). Next, it is best to cut them in half and wash them well outside and inside under cold running water. The water should not be warm so that the blood does not clot.
Then, we put the well-washed offal into a saucepan with cold water and put it on the gas. Before frying, chicken hearts can be boiled for 15–20 minutes after the water boils, then they will definitely not be tough. If you are not going to cook, then be prepared for the frying process to be longer.
Now cut the onion into half rings. I took one medium onion, but fried onion fans would be better off taking two.
Then put the onions and hearts in a frying pan with heated vegetable oil (it should already be boiling in the frying pan).
Add spices to taste and cover with a lid. Cook over medium heat for 20 minutes (this is if they were previously boiled). Raw hearts take 40–45 minutes to cook. Stir every 10-12 minutes (so that it simmers evenly).
After this time, remove the lid and cook over high heat, constantly stirring the hearts so that they do not burn. This is necessary so that the hearts are browned on all sides.
Ready-made chicken hearts can be a beer snack if you used spicy seasonings or as an addition to a side dish of mashed potatoes or boiled rice. Before serving, sprinkle the dish with finely chopped dill.
Chicken hearts with sour cream
Fried chicken hearts with sour cream and onions are very tasty. Sour cream sauce makes this dish more tender, the hearts turn out soft and tender. Great option for children.
Ingredients:
Preparation
Chicken hearts with gravy
Chicken hearts are very tasty with tomato sauce, my children love this dish very much; I make mashed potatoes as a side dish.
Ingredients:
- Chicken hearts – 500 g;
- Vegetable oil – 50 g.
Fortomato sauce:
Preparation:
- Sort the hearts and rinse under running water. Then put in cold salted water and boil over medium heat (10 minutes after boiling).
- Then remove from the water and place on hot frying pan with heated sunflower oil. Simmer covered for 10–15 minutes until the offal becomes soft. Then open the lid and let the hearts brown a little (but not too much).
Separately, you need to prepare the sauce in a frying pan. Fry on sunflower oil equal amounts of onion, grated carrots and finely chopped bell pepper. When the vegetables are almost ready (in 2-3 minutes), add 2 tablespoons of tomato paste, salt and a little sugar, and 30 g of water. - The finished sauce is added to the hearts, allowed to simmer over low heat under the lid for 3-5 minutes, and then removed from the heat. Serve the hearts in sauce hot.
Now give the hearts a chance to brown well and remove from the heat. Feel free to place in a dish and serve hot, pouring the sauce on top of the side dish.
Cooking tips:
- To give the dish an original flavor, you can marinate the hearts in soy sauce or honey with horseradish, or simply sprinkle them with your favorite spices. Place the offal in a bowl, pour over the marinade and leave for half an hour. And then fry in a frying pan.
- If you fry the hearts in a frying pan, immediately placing them in hot fat, without pre-boiling or marinating, you can get a deeply fried product; such a dish can be used as a snack for beer. But if you boil them, cook them with sour cream or marinate them before frying, the dish will be softer and even tender inside.
- Fried hearts with gravy are very tasty. But remember that in this case the food must be served hot.
Hi all!
How are you? IN Lately we have written a lot about vegetable dishes. 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 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 clean it properly chicken by-products from film and extra 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 we connect everything with a spatula in 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 the salad separately. fresh cucumbers and tomatoes with herbs.
Appetizing recipe for fried giblets in sour cream
Another recipe delicious hearts with sour cream. By the way, it is with it that people most often cook chicken giblets. This is because too many ingredients can overpower delicate taste dishes. 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 become persistent golden color, add cut into half rings onion.
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 stands for 3 minutes and is filled with the aromas of fresh herbs and creamy taste 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 harmonize in dinners and give them a slightly sour taste. And hearts in tomato sauce very fragrant 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. Ready fragrant hearts Place 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 will always do tasty 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 cook amazing dish for lunch or dinner. And just pleasant and quick recipe I suggest you take a look.
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 cook and go well with different 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!
Hearts, liver, gizzards and other by-products have a controversial reputation. On the one hand, this is sort of like “second-class” and therefore relatively inexpensive meat, even on store shelves, lying separately from tenderloins and hams. On the other hand, if you cook chicken hearts correctly, then not a single fillet can compare with them in aroma and taste! The only problem is how to cook chicken hearts quickly and easily and at the same time tasty, in order to please all household members, young and old. Adults will appreciate them unusual taste and will understand the benefits, but kids can be mischievous.
Few people are indifferent to liver pies and liver pancakes, but hearts are prepared less often than other offal. And in vain: on their own taste qualities and they are not inferior in benefits to liver, and they are easier and faster to prepare. Besides, it's very universal product, which easily fits into many recipes: main courses, snacks, baked goods. And in each case it is good in its own way and even, without exaggeration, irreplaceable. Don't believe me? We are ready to convince you of this, and at the same time teach you how to properly cook chicken hearts.
Why cook chicken hearts? Composition and benefits chicken hearts
Chicken by-products, or giblets, have long been valued in Russian cooking. And how can you not appreciate them, if the internal organs are easy to prepare and are not inferior to muscle meat in taste. As for the benefits, it directly depends on chemical composition, which means it differs different types offal. Hearts belong to the first category of offal, valuable and nutritious organs, practically devoid of fat and veins. Their nutritional and gastronomic value is comparable to that of beef tongue, so beloved by gourmets.
Fresh chicken hearts are dark red in color and have a smooth surface. The heart is a solid muscle, so the consistency of chicken hearts is dense and elastic. They consist of 16% protein, 10% fat, which is 160 kcal per 100 grams raw product. Amino acids from chicken heart protein serve as building materials for muscles, bones and other tissues of the human body, and vitamins B and PP are essential for health of cardio-vascular system. Minerals– iron, potassium, copper, phosphorus – contribute to the synthesis of hemoglobin and strengthen the immune system. It turns out that people with weak hearts need to eat chicken hearts. But do not abuse them because of the cholesterol that is inevitably present in animal products.
How to cook chicken hearts?
There are many proven recipes for dishes made from chicken hearts: first and second, main and appetizers, soups and baked goods, salads and roasts. But even the simplest recipe can be ruined by the wrong ingredients. And chicken hearts need to be chosen correctly before you start cooking. Here are the main recommendations:
- Avoid purchasing frozen organ meats. Even high quality deep freeze damages their taste and consistency. Try to buy fresh or slightly chilled hearts.
- If you had to buy frozen hearts, do not defrost them in microwave oven or under running water. Place the hearts in a deep bowl, which you place on the refrigerator shelf away from freezer. As it thaws, pour out the water from the bowl.
- Thawed or fresh chicken hearts should have a uniform burgundy color, without dark spots and yellow plaque. Remove films and cores from them, if necessary.
Recipes for dishes with chicken hearts
Each product is associated with traditional recipes, and chicken hearts are no exception. For chicken hearts, the “classic of the genre” is stewing in sour cream or frying vegetable oil. We suggest you try both of these time-tested recipes, as well as a few more, less known, but no less successful:
- Chicken hearts stewed in sour cream. If you take half a kilo of chicken hearts, then 150 ml of sour cream of any fat content, one onion and carrot, 1 tablespoon of tomato paste or sauce, a pinch of salt and ground pepper and a little vegetable oil for frying. Rinse the hearts and clean them of vessels and films. Use a sharp knife with a thin blade and remember that the tenderness of the finished dish directly depends on the thoroughness of cleaning. Peel the onion and cut into small cubes, grate the carrots. Grease generously with vegetable oil and heat a frying pan with a thick bottom and high sides. Fry the hearts for 5 minutes, turning over on different sides. Add the vegetables, stir and simmer, covered, over low heat for about 15 minutes. After this time, the contents of the pan will simmer evenly and become soft. It's time to add salt, pepper, tomato paste and sour cream. Stir, cover loosely to allow steam to escape and cook over low heat for about 10 minutes. Then mix and serve with a side dish of buckwheat porridge or mashed potatoes and vegetable salad.
- Chicken hearts fried with onions. For half a kilo of fresh hearts, 1 large onion, 1 medium-sized carrot, 100 ml of refined vegetable oil, 1 teaspoon of a mixture of spices for meat, 1 pinch of salt (if the spices do not contain salt) are enough. Remove films and remaining vessels from the hearts, rinse the meat with cool water. Pour oil into a deep, heavy frying pan or saucepan and spread over the bottom. Heat over medium heat and place the hearts in the oil. Fry, stirring, for 5 minutes. When the meat is evenly heated and turns white, add about half a glass of water, cover with a lid and simmer for 15 minutes, stirring occasionally and releasing steam. Meanwhile, peel the vegetables and chop: grate the carrots and the onion into thin rings. Add vegetables to the meat when there is almost no liquid left in the pan. Cook covered for another 10 minutes. 5 minutes before the end, add salt, add spices and stir. Serve immediately because hot fried chicken hearts taste better when they're cold.
- Warm salad with chicken hearts. A large salad bowl for all guests will be made from 500 grams of hearts, a voluminous bunch of lettuce leaves, a bunch of arugula, 1 large red onion, 1 medium avocado, 150 ml of soy sauce, a pinch of salt, a pinch of ground white pepper, nutmeg on the tip of a knife and small quantity vegetable oil for frying. Carefully clean the hearts from the film, rinse well and dry with a paper towel so that no moisture remains. Grease a frying pan with oil, heat and fry the hearts on both sides for 5-7 minutes until a dry crust is obtained. After this add soy sauce, nutmeg, stir, reduce heat and simmer covered for about 5 minutes. Then remove with a spatula, transfer to a napkin and leave to cool at room temperature. Peel the onion and cut into thin half rings. Fry it until golden brown in the oil remaining in the pan after frying the meat. Peel and pit the avocado, cut into strips or cubes. Place the torn ones in a deep salad bowl. lettuce leaves, arugula, avocado, onion and fried hearts. Add salt, pepper, stir and serve.
- Chicken heart shish kebab. Alternative to standard kebab meat, perfectly cooked over a fire or grill. You can fry such a kebab at home - for example, in a convection oven. For half a kilo of fresh chicken hearts you will need a glass of soy sauce, 5 tablespoons of vegetable oil and the juice of 1 lemon for marinade, as well as an onion and a large Bell pepper. First, as usual, you will have to carefully trim and clean the hearts, then rinse with water and dry. After this, you need to prepare the marinade in a deep bowl: mix soy sauce with vegetable oil and freshly squeezed lemon juice. The hearts are marinated for 4 hours, but to save time you can simply leave them in the marinade overnight. Then take it out and thread it onto wooden skewers. Alternate hearts on skewers with onion rings and bell pepper. String all components tightly, without gaps. Lay down raw kebabs onto the middle rack of the air fryer and bake for about 20 minutes or a little longer, until done.
This offal is especially convenient because it cooks quickly. Its heat treatment requires very little time. And chicken hearts can not only be fried or stewed. From this product you can:
- cook delicious soup;
- make a hearty salad;
- cook roast, shish kebab or pilaf;
- prepare minced meat for tender cutlets or for filling a pie.
But before cooking the hearts, you need to clean them properly. To do this, just fill them first hot water, and after that, remove blood clots and large vessels from the outside of the chicken heart, then rinse them well. This is the simplest cleaning of offal.
Attention! For many housewives, simply cleaning the product seems insufficient. For a more thorough pre-treatment hearts and remove clots, you can cut them in half and clean the inside.
Chicken hearts have an elastic and dense structure, which gives many cooking possibilities. a wide variety of dishes. When cooked correctly, they turn out very tender and simply melt in your mouth. There are many easy to prepare and delicious recipes from this by-product.
Chicken hearts with vegetables
For instant cooking delicious dish from chicken giblets for lunch or dinner you can simply stew them with vegetables. It's simple and doesn't take much time. To prepare for this simple recipe you will need 1 kg of chicken hearts, 1 carrot, 1 onion, 4 tomatoes, 3-4 cloves of garlic, 50 g butter, a little salt and pepper to taste.
The process of preparing a dish of chicken hearts can be divided into several stages:
- First prepare all the products. Peel the hearts, rinse thoroughly with water and cut each one in half into two parts. Peel and wash the vegetables too.
- Then melt the butter (butter) in a frying pan, place the prepared hearts there and, turning the heat to medium, fry them for several minutes.
- Grate the carrots (preferably on a coarse one), cut the onion into half rings, and chop the garlic. Take another frying pan, heat the oil in it and fry the prepared vegetables in it for a couple of minutes.
- Place the not too fried vegetables into the frying pan with the hearts, add chopped tomatoes, salt and pepper to taste, then reduce the heat and cover with a lid.
- Simmer vegetables with hearts over low heat for about 20 minutes, adding more to the pan if necessary boiled water. Once ready, serve the dish hot.
Cooking chicken hearts in a slow cooker
Today, many housewives are already accustomed to using them almost daily for cooking. various dishes such a convenient device as a multicooker. Cooking in it is easy and simple. Chicken hearts can be made in it in different ways, including cooking them with rice. The result will be a dish reminiscent of pilaf, only instead traditional meat There will be delicious - tender hearts.
To prepare this analogue of pilaf in a slow cooker you will need following products: 700 g chicken hearts, 1-2 carrots, 2 onions, 2 cups rice, 3-4 tbsp. vegetable oil, a pinch of hops-suneli, salt to taste.
Preparation:
- Wash the chicken hearts, thoroughly peel and chop finely. Pour vegetable oil into the multicooker bowl and place the prepared offal;
- Peel the carrots, wash them, cut them into small strips and place them on top of the hearts;
- Peel the onion, cut it and also place it in the multicooker bowl, add salt and spices;
- turn on the “baking” mode and, stirring the contents of the bowl, fry the vegetables with hearts for half an hour;
- Rinse the rice thoroughly with water, place in a bowl with the fried hearts and vegetables, add about 2-2.5 glasses of water, add more salt if necessary;
- set the “pilaf” or “stew” mode and cook until the end of the process.
Advice. Depending on the type of rice you choose, you need to take a little more or less water for cooking.
Chicken hearts baked in the oven
Dishes made from chicken hearts turn out very tender, melting in your mouth, if you bake them in the oven. Hearts are baked with sour cream, cheese, and the addition of other products. One of simple options is to bake them in the oven with sour cream. To prepare this recipe you need to take 500 g of hearts, 1 onion, 2-3 tbsp. sour cream, salt, pepper to taste, a little butter for frying the onions.
Preparation:
- Peel the onion and chop finely. Melt the butter in a frying pan, fry the onion until nice golden brown;
- Peel the chicken hearts, rinse with water and place in a deep dish. Place the fried onion there, add salt, pepper and sour cream. Then mix it all thoroughly;
- place the prepared products in a baking dish, or use a deep frying pan instead, cover the top with a lid or a sheet of foil;
- Preheat the oven and place a mold or frying pan with hearts in it. Bake at a temperature of about 200 degrees for about 45-50 minutes.
- serve ready dish to the table hot with or without any side dish.
There are quite a large number of simple recipes for preparing chicken hearts, accessible even to a novice housewife. This offal can be prepared in the most different ways, with any of them the hearts turn out very tasty. And most of the recipes do not require any special culinary talents at all, and the entire process of preparing dishes generally does not take too much time, which is also very important given the modern employment of women.
Chicken hearts with cream: video
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. Exists great amount variations of dishes, so you can create masterpieces even every day. In addition, housewives can experiment with spices, gravies and food combinations to create their own unique recipes with chicken hearts.
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 (the recipe with photos will help you prepare the offal step by step without difficulty), you should try it with 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 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 are 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 soy sauce and also leave 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, for the main dish you can additionally prepare and delicious side 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 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 crust. 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. Better have a snack cool and then serve.
How to cook chicken heart chops?
An unusual dish For dinner there will be chicken hearts and chops. 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 thin flatbread. 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 stipulates different time heat treatment. 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 cooked in ordinary water, then add salt and cook 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?
Separately, it is worth telling 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 cream sauce no more than 10 minutes is enough.
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 fry 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’s probably very difficult to answer, because a lot depends on the chosen dish, the time spent on its preparation and quality 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 It is necessary to boil them 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 faster full readiness. Whole hearts require longer heat treatment, but they have more attractive appearance as a separate 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. Supplements will help speed up the process plant origin, for example, carrots or onions, as well as sour cream as a gravy. 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 feel 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 don’t know what chicken hearts should smell like, so they often wonder why chicken hearts stink. Pronounced and bad smell 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 chicken hearts in 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 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 a bright burgundy color with minimum quantity lived, only these are recommended to be used 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 during 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 irreplaceable and affordable way for healing the body. The substance also protects against diabetes and hypertension.
One more useful quality is an increased protein content compared to other macroelements. 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.
Beneficial features 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 normal functioning nervous system and hearts.
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 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 when frequent use. 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. Thanks to a large number proteins in the composition, chicken hearts are useful for pancreatitis, but they can only be consumed boiled, while 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, for example, in soups or as 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. In 100 grams of chicken hearts there are 16 grams of protein necessary for the formation 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 a chicken, its hearts are considered 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 - great source gland. 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 good mood, because the microelement is aimed at maintaining the nervous system normal.
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 great alternative many dishes.
Chicken hearts for children
Chicken hearts - rich useful substances product, so it can and should be included in the children's diet. If the first months of life the baby was exclusively on breastfeeding, then you can introduce puree or pate from chicken hearts 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.
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