Dedicated to lovers of offal: the best and most diverse ways of cooking chicken hearts that will give gastronomic delight. You can cook them even in less than an hour, but this rush does not affect the taste. It turns out in any case juicy and nutritious.
The secrets of proper preparation
From chicken hearts you can cook any dish, except dessert. This is a wonderful and hearty ingredient of soups, casseroles, main dishes, even savory pastries. They combine well with both garlic and honey.
When buying frozen hearts, they need to be defrosted slowly and only in the refrigerator. Rinse thoroughly before cooking. So that they prepare faster, they need to be dipped in boiling water for just a minute, and then cooked according to the recipe.
You can resort to pickling offal. This can be done both in spices, and in ready-made marinades, and in citrus juice, and in oriental sauces. Marinating need not less than half an hour, preferably a few hours, and then immediately send to the pan.
Hearts go well with heavy sauces: cheese, tomato, sour cream, etc. Therefore, it is desirable to cook them with gravy, combining with meat. Cream sauce perfectly with ground ginger. But simply fried hearts with onions can be a light addition to rice, potatoes, pasta, etc.
When cooking any dish, you need to buy only fresh products. Hearts need to choose the same way as the meat: in color, smell, elasticity. It is important that there is no liquid or blood beneath the products. It is worth choosing chilled hearts, not frozen ones. It is easier to work with them and they are much fresher, which means that their taste will be more pronounced.
A simple recipe for cooking chicken hearts with sour cream in a pan
- 30 ml of oil;
- 70 ml of sour cream 20%;
- 0.5 kg chicken hearts;
- spice;
- 15 g of oil.
Time: 40 min.
Calories: 207.
How to stew:
- Wash hearts thoroughly, let the water drain, then remove all excess fat. Cut it to a very sharp knife;
- Add both types of butter to the pan and heat them;
- Transfer the peeled hearts here and fry them for about seven minutes, stirring occasionally. The fire must be average;
- After that, pour in approximately 100 ml of water, cover and cook for half an hour. Fire reduce;
- When the water has evaporated completely, add sour cream here, you can put two leaves of laurel. Season, salt;
- Stir and cook no more than fifteen minutes. Serve with any side dish.
Kuchmachi of chicken offal
- 10 g adjika;
- 0.2 l chicken broth;
- 5 g hops-suneli;
- 70 g cilantro;
- 25 g pomegranate seeds;
- 0.5 kg of chicken hearts;
- 70 g of tarragon;
- 0.5 kg of chicken liver;
- 4 garlic cloves;
- 0.5 kg chicken gizzards;
- 90 g of oil;
- 1 red onion.
Time: 1 hour
Calories: 139.
Quenching process:
- Rinse all offal;
- The stomachs and livers must be cut into such pieces so that they can easily be put in the mouth;
- In hearts it is necessary to cut off all the fat, and then you need to cut them along;
- Individually boil the hearts and stomachs for twelve minutes;
- Then, in turn, fry the stomachs, livers and hearts in vegetable oil until a characteristic roasting odor appears, lightly salt and pepper;
- Pull out all meat products, send peeled and finely chopped onions to the same pan;
- Pepper again, add adzhika here, add hop-suneli;
- Finely chop the peeled garlic cloves and add to the pan too;
- Fry a little, then pour the broth here, put the pieces of cold butter;
- While the sauce is a little stewed, you need to wash and chop the tarragon and cilantro finely. Then add this greens to the sauce in the pan;
- Return all offal to the pan, stew all together for a few minutes;
- Remove from heat, additionally sprinkle with fresh herbs and pomegranate seeds.
Chicken Hearts Soup
- 1 tomato;
- 3 potatoes;
- 0.5 kg of chicken hearts;
- 1 sweet pepper;
- 2 leaves of laurel;
- greenery.
Time: 50 min.
Calories: 103.
How to cook:
- Washed hearts should be cut in half, with all the fat to be cut;
- Pour water into the pot, let it boil;
- Peel off the potatoes, wash them, cut them into small cubes and put in boiling water;
- Five minutes later add the sliced hearts, put laurel leaves;
- Tomato blanch. To do this, make an incision on the washed fruit from the bottom in the form of a cross. Then dip the tomato into boiling water for about two minutes, then cool it sharply and remove the skin with a knife. Pulp cut into pieces;
- Remove the seed box from the sweet pepper and cut it into the same pieces, without using white partitions;
- Put the vegetables to the rest of the products after another ten minutes, season, boil another seven minutes under the lid. Laurel leaves pull out.
Chicken Hearts Salad
- 30 ml of oil;
- 280 g carrots;
- 40 g cilantro;
- 0.5 kg of potatoes;
- 20 g of dill;
- 0.3 kg pork;
- 0.4 kg of chicken hearts;
- 0.4 liters of natural yogurt;
- 2 pickled cucumbers;
- 2 fresh cucumbers;
- 0.2 kg chicken liver;
- 1 bunch of green onions.
Time: 50 min.
Calories: 101.
How to make a salad:
- Wash carrots, potatoes, too, send to boil in the peel until tender. After that, peel and then cut into cubes;
- In a dry frying pan, it is necessary to slightly fry the peeled chicken hearts and livers;
- Salt a little, season, and then cut the hearts in half, and cut the liver into several pieces;
- Wash the pork and salt, grease with oil, add pepper and pack it in foil. Bake in the oven or on the grill, then cut into cubes and mix with chicken giblets;
- Fresh cucumbers washed, cut them into cubes, without using the ends;
- Rinse green onion feathers and chop. Grind the cilantro;
- Chop the pickles very finely. If the skin is hard, they can not be used;
- Finely chop the dill and add it to the yoghurt, then add the pickles here, mix;
- Then mix this yoghurt mixture with green onions and fresh cucumbers;
- Put the culinary ring on the dish and lay out the salad in it;
- First you need to lay out a layer of carrots and potatoes: you can separately, you can mix;
- Next is the meat mass, and on top lay out a fresh mixture of yogurt and cucumbers;
- Decorate with strips of green onions, while the ring is removed.
- You can not use the ring, and decompose immediately in portioned molds.
Julienne with chicken giblets
- 0.2 kg of raisin;
- 1 sweet pepper;
- 90 g Parmesan;
- 1 salad onion;
- 0.2 kg chicken gizzards;
- 2 leaves of laurel;
- 0.2 kg of chicken hearts;
- 0.2 l of cream;
- 0.3 kg of champignons;
- butter.
Time: 1 h 30 min.
Calories: 122.
How to bake:
- Boil water in a saucepan, put laurel sheets here, you can use allspice, salt;
- Send hearts here, wait for the re-boiling, pull them out;
- Send the stomachs to the same water, boil them until ready, be sure to remove the foam;
- Hearts need to cut off all unnecessary blood vessels and fat. They need to be cut in half, then in half again, and then cut across;
- Cut the stomachs into the same pieces;
- Chopped champignons cut into several parts, they must be larger than pieces of offal;
- Finely chop the onion without husk;
- Grate finely Parmesan;
- Kishmish bust, he must be shallow, rinse with cold water;
- Let the berries dry;
- Pour a spoonful of butter into a frying pan, send mushrooms and salt them, fry until water is evaporated;
- In another skillet, fry the offal on a small amount of oil so that they turn red, then pour onion;
- When it becomes transparent, add mushrooms here, mix and put the minimum heat, pour in the cream;
- The cream should be half evaporated, then almost all Parmesan can be added here. Constantly interfere with the cheese to dissolve;
- Remove from heat and pour into a deep bowl, let cool;
- Add grapes here and mix;
- Then pour the mixture into cocottes, season, sprinkle with cheese and, if desired, greens;
- Send a maximum of ten minutes in the oven at 140 degrees.
Bulgarian chicken hearts in a slow cooker
- 90 ml of soy sauce;
- 2 carrots;
- 0.8 kg of chicken hearts;
- 3 bell peppers;
- 2 tomatoes;
- 2 onions;
- 3 garlic cloves.
Time: 1 h 10 min.
Calories: 94.
How to stew:
- Wash the hearts and cut them in half, pour soy sauce. Stir and allow to marinate for an hour. And it is better to marinate all night, leaving in the refrigerator;
- Pour some oil into the crock-pot, four spoons will suffice;
- With the onions to remove the husks and nashinkovat it;
- Peeled carrots should be cut into small strips;
- Put both roots in a bowl and fry them for about ten minutes, you can choose the mode "Frying" or "Stewing";
- Then add marinated hearts here;
- Remove seeds and stem from the pepper, cut it into cubes and add to the rest of the ingredients;
- Wash and rub tomatoes, skin can not be used. You can kill everything in a puree blender, add to the bowl;
- Pour in here half a glass, you can slightly more, if you want more gravy;
- Close the lid, select the mode "Quenching" for an hour;
- Ten minutes before the end of seasoning, salt very carefully.
Buckwheat porridge with chicken hearts in a slow cooker
- 3 onions;
- 0.6 kg chicken hearts;
- 45 ml of olive oil;
- 320 grams of buckwheat;
- 2 carrots.
Time: 1 h 25 min.
Calories: 186.
How to cook:
- First, cut off all the excess fat from the hearts, then cut them in half and wash them. We need to get rid of all blood clots, then give them time to drain in a colander;
- The bulbs freed from a peel should be cut into thin half-rings;
- Peel the skin off the carrots and chop them into straws;
- Olive oil is poured into the bowl of the device and heated up on the "Frying" mode;
- Put onions and carrots here, mix them, fry a little, so that the onions become more transparent and saturated with oil;
- After that, add hearts here, salt them and pepper, mix everything;
- Fry for ten minutes;
- Wash the croup, sort, send to the other components;
- Then mix and pour water here, about 650 ml, stir again;
- Add some more seasoning;
- Close the lid, select the mode "Pilaf" or "Quenching", you can set the "Porridge", quenching will take forty-five minutes;
- Leave on the expiration of the time on the mode "Heating" for another half an hour.
These simple ways you can cook a terrific dish. Those who have never tried chicken offal, we recommend all the same decide. They are not inferior to meat and even have benefits for the body, and very tasty. How about something new for dinner?
Another recipe for making delicious chicken hearts is in the next video.
