In vain, some think that chicken hearts are just waste after cutting chicken carcasses. If the hearts are cooked correctly, the result will be a very tasty dish.

Hearts are essentially muscles, which means they need to be cooked just like, say, a tenderloin, which also consists of muscles.

Chicken hearts: the subtleties of cooking

There are no tendons in the heart, but it is a circulatory organ, and a blood clot may remain inside it, which must be removed. Therefore, the hearts before heat treatment must be incised lengthwise to the middle, opened, like a book, carefully remove clotted blood. Also remove protruding blood vessels from the heart (they are white in the form of tubes and veins). After this treatment, rinse the hearts well again under running cold water.

Hearts can be cooked, stewed, baked in the oven, fry in a pan.

If you want the finished hearts to be soft and juicy, do not expose them to prolonged frying. It is enough to put them in hot oil for a few seconds, and when a light crust appears on them, add other ingredients. For example, onions and carrots, thanks to which hearts will not lose a lot of juice.

For the same reason, cook them in dishes with the lid closed. Steam will settle on the inside of the lid, drain back into the pan or pan, thereby preventing the hearts from drying out and becoming stiff.

Housewives are often worried about the question of how long it takes to cook the hearts so that they are completely cooked and become soft. It all depends on the age of those carcasses that belonged to the hearts. The younger the chicken, the faster the hearts reach readiness.

Experienced chefs can easily determine the age of the meat by its color: the older it is, the darker it will be. The same applies to hearts. The hearts of the young chickens will be ready in half an hour, and the old ones can cook for up to two hours. Therefore, the readiness of hearts is determined by taking a sample. But, of course, the duration of the quenching will not hurt them: from this they will only become tastier, juicier and softer.

From chicken hearts you can cook soup, pickle, borsch, hodgepodge.

Any sauce is suitable for chicken hearts. They can be stewed in sour cream, with tomatoes, onions and other vegetables.

Ready-made hearts fit any garnish. It can be potatoes, rice, buckwheat, cabbage, pasta.

Chicken hearts stewed in sour cream

Ingredients:

• chicken hearts - 0.6 kg;
• low-fat sour cream - 200 g;
• salt;
• onion - 2 pcs.;
• black pepper - a pinch;
• ghee - 30 g;
• dill.

Cooking method

• Prepare the hearts, as mentioned above.
• Melt the butter in a skillet or pan. Lay hearts. Stir frying lightly. Put onion. Spasser it to a light yellow color. Make sure that the hearts or onions are not burnt, otherwise the taste of the sauce will be spoiled.
• Pour the hearts and onions with sour cream. Shuffle. Add a little water so that the contents of the pan are completely covered with liquid. Make a small fire, cover the dishes with a lid. Stew the hearts in sour cream until soft - about 40 minutes. Put salt and pepper 15 minutes before cooking.
• Sprinkle the finished dish with chopped dill.

Chicken hearts stewed with potatoes in a slow cooker

Ingredients:

• chicken hearts - 0.4 kg;
• carrots - 200 g;
• onions - 200 g;
• medium-sized potatoes - 400 g;
• black pepper - 5 peas;
• bay leaf - 1 pc.;
• salt;
• bulgarian red pepper - 0.5 pcs.;
• refined sunflower oil - 50 g.

Cooking method

• Pour oil into the multicooker bowl, turn on the “Baking” or “Frying” function. When the oil is warm, put the onion cut in half rings. Passer until soft. Add the carrots grated on a medium grater. Fry everything together for 3-4 minutes with the lid open.
• Put the prepared hearts in a bowl, mix. When a light crust appears on them, put the chopped pepper, warm it. If you do not like the taste of bell pepper in stewed potatoes, you can not add it.
• Pour in hot water so that it covers the hearts by 1 cm. Switch the multicooker mode to “Stew / Soup”, lower the lid and simmer the hearts for 30 minutes.
• Dice potatoes. Dip into the broth. Put bay leaf, peppercorns, salt. Shuffle. Continue stewing until the potatoes are soft.

Chicken Hearts in Tomato Sauce

Ingredients:

• chicken hearts - 0.5 kg;
• tomato paste - 20 g;
• sugar - 3 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• carrots - 1 pc.;
• refined sunflower oil - 40 g;
• salt;
• ground coriander - 5 g;
• black pepper;
• dried basil - 3 g;
• soy sauce - 5 ml.

Cooking method

• Pour oil into a cauldron, warm it well. Put onion chopped into thin strips, spasser to yellowish color.
• Add prepared hearts to the onion, mix and lightly fry them.
• Cut the carrots into thin strips, combine with hearts and onions.
• Put tomato paste, sugar and salt. Pour in soy sauce. Fry everything together for about a minute, then pour hot water to the level of the contents of the cauldron.
• Close the dishes with a lid, reduce the heat to a minimum, simmer the hearts for about 40 minutes. Put herbs and garlic minced with a knife. Cook another 10 minutes. Serve with pasta, potatoes or rice.

Hearts stewed with sour cream and tomato

Ingredients:

• chicken hearts - 0.6 kg;
• onion - 1 pc.;
• sour cream - 100 g;
• tomato paste - 1 tbsp. l .;
• salt;
• sugar - 0.3 tsp;
• red pepper - a pinch;
• garlic - 3 cloves;
• vegetable oil - 30 g.

Cooking method

• Heat oil in a pan. Put the chopped onion and sauté until soft.
• Put prepared hearts. Fry lightly with onions.
• Combine sour cream with tomato paste, dilute a little with water, pour hearts with this sauce. Close the pan with a lid, simmer on low heat for 40 minutes.
• Put salt, sugar, pepper, crushed garlic. Cook another 15 minutes.

Solyanka with chicken hearts

Ingredients:

• chicken hearts - 0.3 kg;
• onion - 2 pcs.;
• ham - 100 g;
• tomato paste - 1 tbsp. l .;
• pickles - 1 pc.;
• olives - 80 g;
• vegetable oil - 1 tbsp. l .;
• carrots - 1 pc.;
• salt;
• ground black pepper;
• lemon - 1 pc.

Cooking method

• Wash the hearts, remove the remnants of blood vessels. Cut in half, remove blood clots, wash again.
• Pour vegetable oil into a cauldron, heat it. Put the onion cut in half rings and the carrots grated on a Korean grater. Sauté them until light golden brown.
• Lay hearts, lightly fry. Add the cucumbers, chopped into strips, tomato paste, sugar, pepper. Shuffle. Warm over high heat until the moisture evaporates.
• Pour in so much boiling water to make a thick soup. Close the cauldron with a lid, cook over low heat until the hearts are soft.
• Separately, fry the ham cut into strips, put it in the soup. Pour in some olive oil. Lightly salt if necessary. Cook together for another 20 minutes.
• Pour the hodgepodge into a plate, put the olives and a slice of lemon. Sprinkle with chopped herbs.

Chicken hearts stewed with mushrooms

Ingredients:

• chicken hearts - 0.5 kg;
• fresh mushrooms (champignons) - 300 g;
• onions - 2 pcs.;
• vegetable oil - 40 g;
• sour cream - 50 g;
• mayonnaise - 50 g;
• ketchup - 50 g;
• salt;
• sugar - 0.5 tsp;
• ready mustard - 1 tsp;
• favorite spicy herbs to taste.

Cooking method

• In a cauldron, heat the oil, fry it until golden onion, cut into half rings.
• Prepare hearts according to all the rules, add them to the bow. Shuffle. Fry lightly. Remember that overheated hearts are often dry and tasteless. Pour in half a glass of hot water. Close the cauldron with a lid, simmer over low heat for 30 minutes.
• While the hearts are cooking, wash the mushrooms, dry, cut into slices.
• After half an hour, add them to the hearts.
• In a bowl, mix sour cream, mayonnaise, mustard, ketchup, sugar, pepper, salt and your favorite herbs. Pour the hearts with mushrooms with this mixture. Shuffle. The liquid should completely cover the contents of the cauldron. If it is not enough, don’t worry: the mushrooms will warm up, they will release some more liquid, they will settle, and the sauce will be enough.
• Stew the hearts with mushrooms for another 20-30 minutes. Sprinkle with herbs.

Chicken hearts with onions and sour cream in a pot

Ingredients:

• chicken hearts - 0.5 kg;
• medium size bulbs - 3 pcs.;
• sour cream - 200 g;
• salt;
• ground black pepper - a pinch;
• garlic - 2 cloves;
• ghee - 2 tbsp. l

Cooking method

• Prepare the hearts: wash, cut in half, process and rinse again.
• Cut the onion into small cubes.
• Melt the butter in a pan, lightly fry the hearts on it. Arrange in pots, taking them half the volume.
• In the remaining oil, spasser the onions until light yellow, cover them with hearts. Pour in some broth or hot water: the liquid should cover only the meat.
• Combine sour cream with salt, pepper and garlic minced garlic. Put on top of the onion.
• Close the pots with lids and place in the oven, preheated to 200 degrees, for one hour. Sprinkle the finished hearts in sour cream with chopped herbs.

Mistress note

You can also cook with chicken hearts any salad in which you want to put meat. To do this, dip the treated hearts into boiling water, bring it back to a boil, remove the foam.

Cook the hearts with a slight boil for about an hour. In the middle of cooking, put the roots, dill, pepper, bay leaf (optional), salt.

They need to be cooled only in the broth, otherwise they will be covered with an unappetizing crust, darken and become stiff. Before adding to the salad, cut them into strips or thin slices.

In a salad, they go well with salted or pickled cucumbers, mushrooms, boiled eggs, onions, cheese. You can also add green peas to the salad. This salad is better to season with mayonnaise.

Chicken hearts are a storehouse of nutrients. As with other chicken giblets, you can cook any meat dish with them, from the famous chicken soup and traditional stew with potatoes and tomato paste to paste and pies, which were popular in the past. Now there are more refined recipes for how to cook chicken hearts, simple and complex, from affordable and exotic products.

In addition to protein, they have iron, which is important for anemia, and magnesium, which helps work and the nervous system. The complex of vitamins and minerals of these offal affects the metabolic processes and the ability of tissues to regenerate. This is important for injuries and skin lesions. In addition, the taste, size, shape allow you to cook original dishes from chicken hearts, and they are made quite quickly. Recipes add variety to the daily menu and decorate the festive. However, they should not be abused. It is enough to cook hearts 1-2 times a month. Any product has not only advantages, but also disadvantages. Chicken hearts are no exception to this rule. They contain “bad” cholesterol (almost 170 mg per 100 g), which is harmful to the cardiovascular system.

Chicken hearts stewed in sour cream

INGREDIENTS for 4 servings:

• 500 g chicken hearts
• 1 onion
• 1 carrot
• 1 can of green canned peas 400 g
• 200 g sour cream with a fat content of 20%
• 1-2 cloves of garlic
• 1.5 tbsp. l dried mint
• vegetable oil
• salt pepper

Cooking:

To clear hearts from fat, films, vessels, wash and cut into 3-4 parts. Fry chopped onion in hot oil, add carrots in thin circles and simmer until its color changes. Put chicken hearts in a pan with vegetables, fry and simmer until cooked for about 30 minutes, adding enough water so that they do not burn or dry. 10-15 minutes before cooking, add peas with a small amount of brine. 5 minutes before cooking, pour sour cream, whipped with mint, chopped garlic, salt and pepper. Serve stewed chicken hearts in sour cream with a salad of fresh vegetables or c.

Video recipe

Georgian chicken recipe

INGREDIENTS for 4 servings:

• 500 g chicken hearts
• 1 large onion
• 3 tbsp. l vegetable oil
• 0, 5 glasses of dry red wine
• 0.5 cups tkemali sauce
• 1 tsp Sahara
• 1.5 tsp condiments hops-suneli
• salt pepper

Cooking:

To clean the hearts of films and fat and wash, you can cut into pieces. Cut the onion and fry it in a wok pan or in a pan with high sides in hot oil. Put hearts in a frying pan and fry together with onions for several minutes so that they seize and a crust forms. Add all seasonings and tkemali sauce, mix, sprinkle with sugar on top. Cover the pan with a lid and simmer over low heat until cooked, about 30 minutes, stir occasionally and add red wine in portions. In Georgian, chicken hearts can be decorated with dill and cilantro. As a side dish, a green salad, vegetable stew of peppers, eggplant and zucchini or potatoes are suitable.

As in all dishes from chicken offal, you can add a liver to the hearts, and in convenient proportions.

Video recipe

Cooking chicken hearts for a snack - skewers on skewers

INGREDIENTS for 4 servings:

• 800 g chicken hearts
• 2-3 large fleshy tomatoes
• 2 onions
• vegetable oil

INGREDIENTS for marinade:

• 1 glass of white wine
• 0.5 tsp dry thyme
• 1 small onion
• 1 bay leaf
• 2 tbsp. l vegetable oil

INGREDIENTS for sauce:

• 20-25 g butter
• 100 ml hot ketchup
• salt pepper

Cooking:

In put crumbled bay leaves and a pinch of salt. Bring to a boil over medium heat under a lid. Add peeled onion and thyme. Simmer for another 15 minutes over low heat in a covered saucepan. After cooling under the lid, filter through gauze or a fine sieve into a jar, add oil, close the lid and shake so that everything mixes well. Peel chicken hearts from films and fatty layers, wash. Put in the cooled marinade and refrigerate under the lid for 2 hours. Break wooden skewers or skewers to the desired size and put in a bowl of cold water (so that the water does not get warm, you need to add a little ice) for 30 minutes so that the meat can be easily removed from them and the skewers do not burn on the grill. Remove the hearts from the marinade and immediately put on skewers with the remains of the marinade, without drying them. Grill skewers on skewers on the grill for 10-12 minutes, often turning over.

For a garnish to the hearts, cut the tomatoes in half, cut the peeled onions into large rings, drizzle with oil. Grill for 5 minutes. For the sauce, dissolve the butter in a saucepan, add ketchup to it, for a little spice, season with a little pepper and salt. Salt and pepper can not be added to the sauce, but served separately. Cook under the lid, stirring occasionally with a wooden spoon, over low heat until the sauce becomes consistency like thick sour cream. Put vegetables and skewers with chicken hearts on a dish, serve with sauce. For those who do not like very spicy food, as a compliment, you can offer fresh cucumbers, sliced \u200b\u200bin circles, without salt or slices of sweet and sour apples.

NOTE! According to this recipe, you can make assorted all giblets by adding chicken liver and stomachs to the hearts. But the stomachs must first be boiled for an hour and cooled before pickling.

Video recipe

Thinking about how to cook chicken hearts deliciously, studying the culinary literature on this topic, I came across various recipes, in the name of which, in addition to the word “heart”, the terms “broken”, “yearning” and the like appeared. Despite the simplicity of these recipes, an interesting combination of ingredients and their availability, I did not want to cook these “sufferings” at all, put them on the table and treat them to my loved ones. It seems to me that the name of any dish should be appetizing, intriguing, seducing and tuned for future pleasure. Therefore, thinking up a new option, how to cook chicken hearts deliciously, with notes of the mysterious East or fragrant Mediterranean, try to give your culinary masterpiece a positive name, because the heart can be affectionate, quivering and loving. And with the new recipe, this will add notes of happiness to your life!

How do you cook chicken hearts?

What can I quickly cook for dinner or lunch? Chicken hearts, because many love them. With them you can cook a delicious and satisfying dish. In addition, chicken hearts contain many beneficial substances, including vitamins. This is a low-calorie product that is acceptable for use even during a diet. To date, there are many recipes for making chicken hearts. Some housewives simply overcook them with onions, while others prefer to stew in sour cream sauce. Step-by-step recipes with photos will help to prepare chicken hearts tasty and simple.

Sour cream stewed chicken recipe

Servings Per Container - 4.
  Cooking time - 55 minutes.

Chicken meat is a popular product among modern housewives. However, no less often use the heart of chicken for cooking various dishes. After all, offal is also tasty and healthy. How to cook chicken hearts so that they are soft? For example, simmer them in sour cream sauce.

Ingredients

The following ingredients are used to make delicious chicken hearts with sour cream:

• chicken hearts - 300 g;
• onion - 3 pcs.;
• carrots - 2 pcs.;
• tomato paste - 100 g;
• sour cream - 2 tbsp. l .;
• vegetable oil - 3 tbsp. l .;
• salt, pepper, bay leaf.

Cooking method

Below is a recipe for chicken hearts with a photo:

Put chicken hearts on a plate and decorate with greens.

Chicken hearts in a slow cooker

Servings Per Container - 6.
  Cooking time - 1 hour.

A multicooker will help you quickly cope with cooking. Chicken hearts in a slow cooker can surprise guests with their delicate taste. Using just a few ingredients, you can cook an amazing dish. Chicken hearts cooked in a slow cooker can be served for dinner with potatoes, fresh vegetables or porridge.

Ingredients

To cook chicken hearts in a slow cooker you will need these products:

• chicken hearts - 500 g;
• sour cream - 100 g;
• onion - 1 pc.;
• vegetable oil - 20 ml;
• salt, spices.

Cooking method

Serve chicken hearts with potatoes or buckwheat, vegetables and herbs.

Fried Chicken Hearts Recipe

Servings Per Container - 8.
  Cooking time - 1 hour.

Appetizing chicken hearts fried with onions - the most common recipe for cooking offal. Cooking it is very simple, but it does not affect the taste at all.

Ingredients

You can cook chicken hearts fried with onions from the following ingredients:

• chicken hearts - 800 g;
• onion - 3 pcs.;
• olive oil - 1 tbsp. l .;
• salt, spices.

Cooking method

You can cook chicken hearts with fried onions as follows:

Serve chicken hearts fried with onions as a separate dish or with a side dish.

How to cook chicken hearts in cream?

Servings Per Container - 6.
  Cooking time is 50 minutes.

Cooking chicken hearts in cream is quite simple. In addition to the main ingredients, mushrooms are used in this recipe. It is advisable to take mushrooms, but others will do. Hearts with mushrooms in a creamy sauce will pleasantly surprise you with their unusual taste. It is so pleasant that the dish will disappear among the first from the table.

Ingredients

The cream of chicken hearts recipe includes the following list of ingredients:

• chicken hearts - 500 g;
• cream - 100 g;
• mushrooms - 150 g;
• mustard - 0.5 tbsp. l .;
• parmesan cheese - 50 g;
• cooking oil for frying;
• salt, black pepper to taste;
• greens for decoration.

On a note! For cooking, it is better to use cream with a fat content of 20%.

Cooking method

To cook chicken hearts with cream, you can take on board such a recipe with step-by-step photos:

Delicate and delicious chicken hearts in a creamy sauce are ready. You can safely take a sample.

Oven Chicken Hearts

Servings Per Container - 5.
  Cooking time - 1 hour 30 minutes.

Due to the ability to bypass the frying process, chicken hearts in the oven are a more useful and low-calorie dish. It contains natural ingredients. Chicken hearts in the oven are a great alternative to meat dishes. Moreover, cheaper.

Ingredients

You can cook chicken hearts in the oven using the following ingredients:

• chicken hearts - 600 g;
• ginger sauce - 50 g;
• olive oil - 50 g;
• soy sauce - 1 tbsp. l .;
• salt, spices to taste.

Cooking method

The recipe for chicken hearts in the oven is simple and clear:

The dish is served warm. It goes well with fresh vegetables.

Video recipes: how to cook delicious chicken hearts

Chicken hearts will always be in demand in cooking. And this is not surprising, because they are an inexpensive, low-calorie and tasty product. The main thing is to cook them correctly. There are many recipes for chicken hearts. Each hostess will be able to choose the one that best suits the taste of the family.
  And help deliciously cook chicken hearts video recipes.

Chicken offal is a low-calorie chicken and protein-rich vitamin-rich innards. The heart is one of the finest offal. The use of chicken hearts for the body is great, since they contain many vitamins of groups A, B and PP. This by-product also has a rich chemical composition: potassium, phosphorus, magnesium, iron and copper. And due to the fact that the calorie content of chicken hearts is very low, per 100 grams (about 4 pcs.) Of just 160 kcal, this nutritious, healthy and dietary product is very much in demand in cooking. There are no restrictions for making delicious offal.

Dishes from chicken hearts can be varied, as they are suitable for cooking any first, second courses, snacks, and can also act as an independent dish.

Although the chicken heart is a delicacy small in size, it can also spoil the taste of the dish. To avoid this, you need to know some tricks associated with its preparation: what foods are best to buy, how to clean chicken hearts correctly, etc.

• You need to buy only a fresh product, which is no more than a day, because the blood remaining in the heart, very quickly deteriorate.
• It’s better not to freeze the hearts, as this process is strongly reflected in their nutritional properties.
• Proper cleaning consists in cutting off excess fat and remaining vessels.
• Before cooking this offal, it is necessary not only to clean it from the film, but also to remove the blood that is collected inside the product. It is removed in two ways. If, according to the prescription, the hearts must be cut, then each half must be washed with blood and dried. In the case of preparing a whole heart, you need to press on it with your fingers so that all blood clots come out.
• The most popular cooking recipes are chicken hearts stewed in sour cream. This dairy product goes well with giblets.

Chicken Heart Soup Recipes

The famous phrase of Gleb Zheglov: “Eh, now I would have a hot soup, but with giblets!” Immediately brings up thoughts of a transparent light soup with homemade noodles. This chicken heart soup is very nutritious and easy to prepare. And if new ingredients are added to ordinary products, then such first courses will get their second wind.

You can cook chicken hearts as the basis for any first courses. If instead of the usual noodle soup or vermicelli, make vegetable with dumplings, you get a bright and light soup.

Ingredients:

• Heart - ½ cup;
• Chicken broth - 4 glasses;
• Potato - 2 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Celery - 1 pc.;
• Salt and pepper to taste.

For dumplings:

• Egg - 1 pc.;
• Milk - 4 tbsp. spoons;
• Flour - 6 tbsp. spoons.

How to cook:

1. Wash and clean the giblets. When the broth boils, put the prepared hearts into it. How much to cook chicken hearts depends on their size, but 30-40 minutes for the soup will be enough.
2. Cut the potatoes into medium-sized cubes. Pour it into the broth and cook for 10 minutes.
3. Cut carrots, onions and celery into slices. Fry all vegetables in vegetable oil for no more than 5 minutes and then transfer them to soup.
4. Beat the egg slightly for the test. Add milk and flour to it. Mix everything thoroughly until smooth.
5. Spread the dough in a soup with a teaspoon. Dumplings should be free-form.
6. Salt and season the soup with spices to taste. Boil all 5 minutes and can be served.

Winter soup - pickle

A thick pickle of chicken hearts will warm you on a winter evening and give strength and energy.

Ingredients:

• Chicken offal - 250 gr;
• Potato - 4 pcs.;
• Perlovka - 100 gr;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Pickled cucumber - 4 pcs.;
• Greens - 1 bunch;
• Salt and spices to taste.

How to cook:

1. Soak pearl barley. Pour boiling water over it for 30-40 minutes.
2. Rinse chicken hearts, peel and cut in half. Cook chicken hearts with spices for about half an hour.
3. Peel potatoes and carrots. Cut the potatoes into medium-sized pieces, and chop the carrots on a coarse grater.
4. Pickled cucumbers can be grated, but it is better to cut them into small cubes.
5. Put steamed barley in the broth. Cook the cereal for 45 minutes.
6. Then add potatoes, pickles and ⅓ chopped fresh carrots. Cook another 15 minutes.
7. Finely chop the onion and sauté in a hot pan. Once the onions become clear, add the remaining carrots and sauté for another 3-4 minutes.
8. Put passivated vegetables in the ready pickle and boil the soup for 2 minutes.
9. Let the brew stand for about an hour. Serve with herbs and sour cream.

Classic chicken hearts recipes

Casseroles, hodgepodge, salads, soups, kebabs, stews - an incomplete list of dishes where this product is given the main role. Any recipes of chicken hearts will delight your taste and decorate any dish. And chicken hearts with sour cream are a classic of any cuisine in the world.

Basic recipe with sour cream

The basic recipe for chicken hearts in sour cream is easy to prepare. This versatile dish can be served with potatoes, pasta, rice, buckwheat or any other porridge.

Want something interesting?

Chicken giblets:

• Heart - 300 gr;
• Liver - 100 gr;
• Stomachs - 100 gr.

Other ingredients:

• Onions - 100 gr;
• Butter - 3 tbsp. spoons;
• Sour cream - 4 tbsp. spoons;
• Water - ¼ cup;
• Salt and spices to taste;
• Greens - optional.

How to cook:

1. Offal to prepare. Peel and cut the hearts in half. Rinse the liver and cut into 4 parts. Peel the stomachs and boil them until half ready as the toughest of the ingredients. Cut slightly cooled stomachs into small pieces.
2. Fry the onion in oil with the hearts. Add stomachs and pour water with sour cream. Add salt and pepper to taste. Simmer until cooked.
3. Fry the liver in a separate pan. Add it to the stewed offal 5 minutes before being cooked.
4. When serving, sprinkle the dish with herbs. Chicken hearts in sour cream in combination with other offal even more emphasize their superiority over hard stomachs and overly soft liver.

Cream in a slow cooker

Chicken hearts in a slow cooker with sour cream or cream can be prepared according to the recipe “a la beef stroganoff”.

Ingredients:

• Hearts - 600 gr;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Cream - 250 gr;
• Flour - 1 tbsp. spoon;
• Salt - ½ teaspoon.

How to cook:

1. Onion cut into half rings. Chop the carrots or grate.
2. In the “Baking” mode, fry carrots and onions in a small amount of oil, until the onions are translucent.
3. Rinse the chicken hearts and remove everything superfluous from them. If the giblets are large, then cut each heart in half. Small ones can be left whole.
4. Put the giblets in a slow cooker and cook chicken hearts in this mode without a lid for about 15 minutes, until all the excess moisture has gone out of them.
5. Then, in the "Extinguishing" mode, let the dish stew for 30 minutes.
6. After pouring flour to thicken the sauce and salt everything to taste. Pour in the cream and continue to simmer for no more than 8-10 minutes.

Set meals with chicken giblets

In combination with other products, braised chicken hearts create unusual dishes from the usual ingredients. And the use of a multicooker in the cooking process saves time and makes dishes ideal, preventing them from burning.

With hearty potatoes in a slow cooker

A wonderful dish of potatoes and soft hearts can not only feed, but also cheer up. You can cook chicken hearts in a slow cooker not only with classic sour cream sauce, but also with tomato paste.

Ingredients:

• Heart - 0.5 kg;
• Potato - 7 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Garlic - 3 cloves;
• Tomato paste - 1 tbsp. spoon;
• Salt and pepper - a pinch.

How to cook:

1. Hearts to prepare: rinse, remove the film, blood vessels and blood. Dispose of excess water.
2. Peel and wash all vegetables. Cut vegetables: carrots - into strips, potatoes - in medium cubes, onions - in small cubes.
3. In the bowl of the multicooker in the "Frying" mode, fry the hearts in oil. Constantly stirring to bring them to browning.
4. Add carrots and onions to them and continue to fry for another 5 minutes.
5. Pour potatoes. To goulash from chicken hearts turned out with a rich taste, it is better to use tomato paste. Dilute it in a glass of water and pour into the bowl. Squeeze the garlic cloves there. To mix everything.
6. Continue cooking chicken hearts in the "Stew" mode for about 30 minutes.

Fast omelet with fried hearts

A recipe for stewed chicken hearts with an egg will help you prepare a quick and satisfying protein breakfast for the whole family.

Ingredients:

• Chicken hearts - 200 gr;
• Eggs - 8 pcs.;
• Green peas - 1 can (300 gr);
• Salt to taste.

How to cook:

1. Wash and clean the giblets. Each heart is cut lengthwise into 4 parts. Fry them in hot oil for 7-8 minutes.
2. Drive the whole egg into a bowl, salt them and add a little liquid from the jar. Beat well until smooth.
3. Pour peas and fried offal to them. Gently mix and pour the omelet into a hot skillet. Fry under the lid for 5-7 minutes. After roasting, let the omelette stand under the lid for another 5 minutes.

What else can you cook with chicken hearts

It would seem that what can be cooked from chicken hearts, except for soup and stew? What options besides frying in a pan and cooking in a pan can be for such an offal? But a little creativity and culinary ideas will come to mind.

Kebabs fast

You can also cook chicken hearts from a minimum of ingredients. Sometimes it’s enough to just soak them in the correct brine and surprise the guests with wonderful kebabs.

Ingredients:

• Chicken hearts - 80 pcs.;
• Soy sauce - 3 tbsp. spoons;
• Sherry or red wine vinegar - 1 glass;
• Salt and pepper to taste.

How to cook:

1. Rinse medium-sized hearts well, cut off excess fat, blood vessels and film. Squeeze out blood clots.
2. Mix soy sauce with sherry or vinegar. Dissolve black pepper and salt there if necessary. In such a marinade, pickle offal for at least 4 hours.
3. String hearts on bamboo sticks and fry them in a grill pan for 20 minutes on each side. About 10 hearts will go for 1 skewer. And the calories in this portion will be only 100.
4. Such a barbecue with a salad of fresh vegetables will be best combined.

Cream stewed chicken hearts, boiled with vegetables and spices, or fried with onions always perform in their traditional style. But after all, chicken giblets can be transformed beyond recognition.

Ingredients:

• Hearts - 500 gr;
• Semka - 1 glass;
• Water - 2 glasses;
• Eggs - 4 pcs.;
• Onion - 2 pcs.;
• Dill - 1 bunch;
• Salt and pepper to taste.

How to cook:

1. Pre-pour semolina with water and let it swell.
2. Cut the onion into thin half rings. Passer it in vegetable oil until golden brown.
3. Wash the chicken hearts and remove everything superfluous from them. Pass them through a meat grinder with a fine sieve. Also scroll the bow.
4. Beat eggs well with a whisk and add to the swollen semolina. Put onion and hearts there.
5. Grind a bunch of dill and add to the mixture. Mix everything thoroughly, seasoning with pepper and salt to taste.
6. Crush the baking dish with semolina and put the pudding mixture into it.
7. Bake at 190C.

The casserole is delicious in both warm and cold.

Chicken Heart Salads for Any Occasion

Salads have always been considered a quick and easy snack. And they do not have to be of two extremes: either light vegetable or heavy with mayonnaise and lots of ingredients. Boiled or fried chicken hearts fit well in all kinds of salads.

French sophistication

French cuisine has proven that chicken salad can be light and airy.

Ingredients:

• Chicken hearts - 12 pcs.;
• Arugula - 1.5 cups;
• Zucchini - 1 pc.;
• Mint - 6 leaves;
• Lime - 1 pc.;
• Garlic - 1 clove;
• Cherry - 10 pcs.;
• Ground caraway seeds - 2 pinches;
• Salt and pepper to taste.

How to cook:

1. Rinse the chicken hearts well. Deliver them from streaks, films and blood clots. To dry. Cut each heart lengthwise. Salt and pepper the giblets.
2. Heat olive oil in a deep pan. Fry chicken hearts as needed until fully cooked, but no more than 5-6 minutes. Mix them constantly.
3. Wash the young zucchini and cut it into thin ribbons. Squeeze juice out of lime.
4. Tear leaves of mint and arugula with your hands, add zucchini to them. Season with caraway seeds, salt, pepper and pour lime juice. Gently mix the salad and arrange in portions.
5. Put warm offal on top for each serving.

Ingredients:

• Hearts - 1 kg;
• Yellow pepper - 1 pc.;
• Red pepper - 1 pc.;
• Green beans - 200 gr;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Greens, salt, pepper to taste.

How to cook:

1. Clean the washed gutters and cut them into pieces in length. Fry them in oil for 4 minutes.
2. Add a little water to the pan and simmer the chicken hearts as needed until cooked.
3. Peppers from seeds and films, cut into cubes. Chop the onion in half rings, and carrots in medium circles.
4. Add all vegetables along with beans to almost cooked hearts and continue to simmer under the lid.
5. Season to taste with salt, spices and herbs.

Fried Chicken Hearts - Gourmet Solo

To truly enjoy the taste of this offal, you need to cook it correctly without additional ingredients that can clog its taste and aroma. In this case, everything is important: both the culinary knowledge of how and how much to cook chicken hearts, and the fresh and high-quality ingredients of the dish.

This recipe for cooking chicken hearts will present a dish rich in aromas. After all, there is nothing besides giblets and spices.

Ingredients:

• Chicken hearts - 1 kg;
• Onion - 1 pc.;
• Garlic - 4 cloves;
• Ground pepper - ½ teaspoon;
• Turmeric - 1 teaspoon;
• Coriander - 2 tsp;
• Chile - ½ teaspoon;
• Bouillon - 1 liter;
• Cinnamon - ½ sticks;
• Carnation - 2 buds;
• Bay leaf - 2 pcs.;
• Vinegar - 2 tbsp. spoons.

How to cook:

1. Rinse large hearts, peel and cut lengthwise. Dice the onion. Chop the garlic.
2. Heat olive oil in a deep pan and fry offal. The giblets should turn brown on all sides and cook well.
3. Put the pieces of hearts, and on the remaining oil, pass the onion until caramel color. Add chopped garlic, cinnamon and clove buds to it. Continue frying for a couple more minutes.
4. Add the remaining spices: pepper, chili, turmeric, coriander and vinegar. Mix everything and return the powders back to the pan.
5. Pour all over the broth and stew chicken hearts under a closed lid for 40 minutes.
6. Before serving, garnish with greens and lemon slices.

Juicy and soft in creamy sauce

If you cook chicken hearts in a creamy sauce, they will become much softer, juicier and more tender.

Ingredients:

• Heart - 800 gr;
• Cream cheese - 100 gr;
• Garlic - 3 cloves;
• Cream - 100 gr;
• Onion - 1 pc;
• Parsley - optional;
• Salt and pepper to taste.

How to cook:

1. Chop the onion into thin half rings and simmer in a small amount of vegetable oil.
2. Sort out chicken hearts and cut off all the excess. Cut them into slices or strips. Add to the onion and fry over high heat for 5 minutes. Then reduce the fire, and extinguish until the liquid evaporates.
3. How much chicken hearts are cooked under the lid will depend on their size and the amount of liquid, but 30 minutes will be enough.
4. For a soft creamy taste, processed cheese is needed without additional additives. Cut it into cubes and put into giblets. Stew until the cheese is completely dissolved.
5. Fat cream mix with finely chopped herbs and garlic passed through the press. Pour them into the pan and simmer the whole dish for another 5-7 minutes.

How to cook chicken hearts, the smallest in size of all offal? How to choose fresh hearts? Is this unique product useful? The answers to all these questions are in our detailed guide and a selection of the best recipes that will turn chicken hearts into a real treat.

The most delicious chicken hearts recipes

Regardless of the selected recipe, before cooking, chicken hearts should be thoroughly washed with a colander under running water, cut off the existing fat and remove blood clots. Next, take a paper towel and blot the hearts. If a thin film remains 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 onion heads
• 1 kg of fresh offal
• 1 tbsp. l Flour
• 2 tablespoons of vegetable oil
• 250 ml of water salt, bay leaf, pepper - to your taste

Cooking:

1. Add oil to the multicooker bowl and set the “Baking” mode.
2. Finely chop the onion, fry.
3. Add hearts, sour cream, salt and pepper the dish.
4. To prepare a thick sauce, dilute the water with flour and pour the resulting mass into the multicooker bowl.
5. Mix everything thoroughly, and then switch the multicooker to the “Extinguishing” mode, close the lid and cook for an hour.
6. As a side dish, potatoes, buckwheat porridge and rice are perfect for hearts.

Cream Roast

Dish Information:

• The dish is designed for 4 servings
• It will take 1 hour 10 minutes to cook
• It takes about half an hour to prepare

Ingredients:

• 1 kg of fresh hearts
• 2 onions
• 200 ml fat cream
• 1 carrot
• 300 g fresh champignons
• 2 tbsp. l vegetable oil
• salt, pepper and any herbs to taste

Cooking:

1. Fry the hearts in a skillet with the addition of vegetable oil for about 10 - 15 minutes, then put the offal in a deep saucepan.
2. Salt and pepper the hearts.
3. Fry chopped onions, grated carrots and mushrooms in vegetable oil.
4. Salt and pepper the roast to taste.
5. Transfer vegetables to a pot for offal, but do not mix the ingredients.
6. Add cream and 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 cook
• Preparation takes 30 minutes.
• Calories: per 100 g 117 Kcal

Ingredients:

• 1 kg of potatoes
• 500 g fresh chicken hearts
• 200 g onion
• 2 tablespoons sour cream
• 1 clove of garlic
• 250 ml of water
• salt, herbs, pepper to taste
• 2 tbsp. l vegetable oil

Cooking:

1. First, fry the hearts in vegetable oil for about 10 minutes, then put the offal in a pan with a thick bottom.
2. In a frying pan with vegetable oil, also fry finely chopped onions.
3. Once the onion has a beautiful golden color, add it to the pan with chicken hearts.
4. Peel and cut the potatoes into cubes, add it to the rest of the ingredients and pour water into the pan.
5. Stew the dish over low heat for half an hour, then add salt, pepper to taste and add chopped garlic to the pan. Stew for another 10 minutes and add sour cream.
6. Close the pan with a lid and let the dish brew for 10 minutes when the fire is off.

When serving potatoes with chicken hearts on the table, do not forget to decorate the dish with herbs.

Hearts in batter

Dish Information:

• Servings: 2
• Cooking time: 50 minutes
• Preparation: 20 minutes
• Calories: 171 Kcal per 1 serving

Ingredients:

• 300 g fresh chicken hearts
• 2 tablespoons of vegetable oil
• 2 chicken eggs
• 1 tablespoon flour
• salt, herbs and pepper to taste

Cooking method:

1. Before cooking, cut the chicken hearts lengthwise, not reaching the end, and then beat them a little.
2. Make a batter. To do this, mix eggs, flour in a deep cup and add salt and pepper to taste.
3. Heat oil in a pan.
4. Dip the hearts in the batter and fry them until golden brown. You can use the grill for these purposes.

The dish is perfect as a beer snack. For example, each guest should offer a paper cup with chicken hearts and a device such as a skewer.

Braised Cabbage Hearts

This low-calorie dish will appeal to those who adhere to a healthy diet, but love to treat themselves to delicious.

Dish Information:

• Servings: 2
• Cooking time: 1 hour
• Preparation: 20 minutes

Ingredients:

• 400 g fresh chicken hearts
• 200 ml of water
• half a head of cabbage, preferably young
• 2 tablespoons of vegetable oil
• pepper and salt to taste

Cooking method:

1. Heat the vegetable oil in a pan, then fry the hearts for 10-15 minutes.
2. Salt and pepper offal.
3. While the hearts are fried, finely chop the cabbage.
4. Add cabbage to a skillet in a skillet, pour water.
5. Close the lid tightly and simmer until the cabbage is ready (about 20 minutes). Add a little pepper and salt if necessary.

You can cook a dish according to this recipe in the oven.

How to choose offal

• Buy any offal in the store, thereby you will protect yourself from buying low-quality products that have not passed sanitary and hygienic control.
• When choosing a product, give preference to chilled hearts.
• Offal should have a dense structure and rich burgundy color.

Why chicken hearts are good

Chicken hearts are a dietary product available to every housewife. It differs not only in a pleasant price, but also in many useful properties. For example, in the hearts there are many vitamins of groups A, B, PP. This by-product will be useful to people suffering from anemia, as it has a high content of magnesium, iron, zinc, potassium.

Nutritionists attribute chicken giblets to products of moderate calorie content, and therefore dishes from them will not only be tasty, but also useful for the figure.

1. If you want to minimize cooking time, first put offal in a pot of cold water, bring them to a boil. Drain and continue to cook the recipe.
2. Chicken hearts are stewed not only in sour cream or cream. Having included imagination and having looked in the refrigerator, it is always easy to add a recipe with tomato sauce or ketchup.
3. In addition to salt, pepper, garlic and herbs, ground ginger, avocado and oregano are perfectly combined with chicken hearts. Such a combination of tastes will be appreciated by every gourmet!
4. To give the dish a richer flavor, offal should be pickled in vinegar or in soy sauce. Here is the instruction for making hearts in a marinade: dilute vinegar or soy sauce in water in a combination of 1 to 1. Put in a heart marinade for half an hour. If you prefer spicy soy sauce, the product should not be salted during further cooking.

How to cook chicken hearts with your own hands, and what recipe to use - the choice is yours. This magnificent and inexpensive offal is easy to feed the whole family. You can safely experiment with the ingredients of dishes, creating real culinary masterpieces.

For more information on cooking chicken hearts, see the video: