Chicken hearts have long been considered a delicacy, but not everyone knows how to cook them deliciously. Sometimes they turn out to be 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 many of them you need to cook, what they are combined with, as well as many other useful tips.

Chicken Hearts Recipes: Variety for Every Day

Many people wonder what can be cooked from chicken hearts... There are a huge number of variations of dishes, so you can create masterpieces at least 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 photo with potatoes)

Chicken hearts stewed in sour cream with vegetables and mushrooms (recipe with photo step by step)

How to cook chicken hearts with gravy in a skillet?

If someone is interested in how to cook chicken hearts (the recipe with the photo will help you cook the offal step by step without difficulty), you should try it with a simple dish. This will require:

• chicken hearts - 500 g;
• onion - 1 pc.;
• garlic - 1-2 cloves;
• tomato paste - 2 tablespoons;
• cream - 100 ml;
• salt.

First, you should prepare the offal, for this, the chicken hearts are washed, the veins are removed, the large hearts are cut in half. Onions are chopped into small cubes and fried in hot vegetable oil for 3 minutes. Then add chicken hearts, cover and stew for 20 minutes, stirring occasionally.

It's time to prepare the sauce. It is necessary to mix the tomato paste and cream, add salt and pour into the pan. Water is added there, everything is mixed and stewed for about 30 minutes more. 5 minutes before the end of cooking, squeeze out the garlic and add spices to taste. If the gravy thickens a lot, you can add some more water.

How to cook chicken hearts and liver together in sour cream?

Chicken hearts go well with chicken liver. The recipe with a photo describes in detail how to prepare 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 and pepper to taste.

The liver and hearts are washed in water, veins, film, fat are removed. Finely chop the onion into cubes or strips. First, the chicken hearts are fried for 7 minutes, the onions are added and fried for another 5 minutes. Now it's the liver's turn, frying continues until it becomes light. From time to time it is necessary to stir the food; by the end of frying, salt and pepper should be added. After that, sour cream is poured in, everything is mixed again and the heat is reduced. Simmer for 10 minutes. For a couple of minutes before cooking, you can add greens.

Chicken heart soup

It will take very little time for the first course to cook chicken hearts. Recipes vary depending on personal preference, but here we will describe a simple version of the soup. You will need the following set of products:

• 700 g of chicken hearts;
• 4 medium potatoes;
• 2 carrots;
• 1 onion;
• 50 g spaghetti;
• a clove of garlic;
• greens;
• salt and pepper to taste.

First, you need to remove the film and veins from the hearts, rinse the offal and cut into three or four pieces. Ready chicken hearts (recipes with photos describe the process of preparing offal) are dipped into a medium-sized saucepan (4-5 liters), poured with water and brought to a boil. As soon as the water boils, it is necessary to remove the foam and reduce the heat.

Carrots and onions are fried in a pan, garlic is added to them at the end of frying and fried for another 5 minutes. Fried is added to the soup, pasta is sent there, broken into 3-4 parts. As soon as the pasta is cooked, add the remaining herbs, for example, dill and parsley, to the soup, salt and pepper, if necessary, and remove from heat. Let the soup infuse for about 20 minutes, after which you can enjoy the golden dish.

Chicken heart shashlik

If you are concerned about the question of how to cook chicken hearts tasty and simple, you can make a barbecue for dinner with unusual ingredient... For this you will need:

• 1 kg of chicken hearts;
• onion- 4 things.;
• mayonnaise - 250 g;
• mustard - 2 tablespoons;
• salt, pepper to taste;
• set of spices.

The first step is to pickle the washed and cleaned hearts. For this, the onion is chopped into rings and added to the offal. All this is dressed with mayonnaise, mustard, flavored with seasonings. Marinated chicken hearts are sent to 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 cook chicken hearts deliciously will go away by itself. To cook kebabs in the oven, mustard and mayonnaise must be replaced with soy sauce and also left to marinate for an hour. String the hearts on wooden skewers and put them on the wire rack in the oven, preferably on the "Grill" mode. To prevent the resulting juice from burning, it is recommended to place a leaf under the wire shelf, for example, with vegetables. So, for the main course, you can additionally prepare and delicious side dish... Also, chicken hearts with rice go well, 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 of the popular options is a dish with chicken hearts and Korean carrots. The salad contains:

• chicken hearts - 1 kg;
• eggs - 5 pcs.;
• onion - 1 pc.;
• korean carrot- 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 rubbed on coarse grater... Finely chop the onion and fry until golden crust... Carrots are best cut into pieces as they are sold too long for a salad. All ingredients are mixed and seasoned with mayonnaise.

Chicken heart pate

For those who love snacks and prefer to have breakfast quickly in the morning, it is worth learning how to cook delicious chicken hearts in the form of a 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 and pepper to taste.

First you need to chop the onion finely, rub the carrots on a coarse grater. Vegetables are sautéed in vegetable oil and 40 grams of butter. As soon as the vegetables are slightly fried, add hearts to them and simmer everything in a pan for 15 minutes. The ready-made base for the pate is salted, pepper, and seasoned with ginger. All this is ground in a blender with the addition of the remaining butter. Better appetizer cool, then serve.

How to cook chicken heart chops?

An unusual dish chicken hearts will be chops for dinner. The recipe is very simple, and you get juicy cakes that can be eaten both hot and cold. For cooking you will need:

• chicken hearts - 1 kg;
• garlic - 4 cloves;
• eggs - 3 pcs.;
• flour;
• breadcrumbs;
• salt and 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 are juicy. Each heart is cut in half, but not completely cut. The offal is beaten into a thin cake. Next, garlic is squeezed into the hearts, salt and pepper are added, as well as one egg. Mix everything thoroughly.

Next, the hearts are rolled in flour, after which they are dipped one by one into beaten eggs and breaded with breadcrumbs. Fry the cakes in hot oil for about 30 seconds on each side. The result is very juicy fried chicken hearts with a crispy crust. The recipe with a photo can be found on the Internet, but the cooking process is quite simple without it.

How many chicken hearts are cooked?

There are a huge number of recipes for making chicken hearts, and each of them stipulates different time heat treatment. Many are interested in how much to cook chicken hearts, how long it will take to fry, and also how long it takes to stew. All this should be considered in order.

How much to cook chicken hearts?

So, how much time do chicken hearts boil? The boiling process usually takes 30-40 minutes.

How much to cook chicken hearts until ready for a child

It is better to stretch the heat treatment up to an hour. The first half hour is boiled in plain water, then salt is added and boiled for another half hour. All this is relevant if you are interested in how much to cook chicken hearts in a saucepan. When using special equipment, times may vary.

How much to cook chicken hearts in a slow cooker?

To do this, they usually use the "Baking" mode, which is set for 50 minutes.

How much to cook chicken hearts in a pressure cooker?

Usually this process in the "Extinguishing" mode takes no more than 30 minutes.

How much to cook chicken hearts in a double boiler?

Usually, at least an hour and a half should be spent on a kilogram of offal.

How much to cook chicken hearts when cooking different dishes?

Separately, it is worth telling how to prepare products, depending on different dishes... So, for example, it is worth knowing:

How much 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.

It is impossible to ignore the question:

How much to cook chicken hearts for a salad?

If the giblets are not large, then 15 minutes is enough. This is the same time it will take if you cut the hearts in half.

Certain foods soften the dense structure of hearts faster, so it should be mentioned:

How much to cook chicken hearts in cream?

If the carcasses are pre-fried for a minute, then boil in a creamy sauce for no more than 10 minutes.

There are also situations when you need to know:

How much to cook chicken hearts before frying?

Usually 5 minutes is enough, after which they are further prepared and fried for 1-2 minutes.

There are recipes for which you will have to find out:

How much to fry chicken hearts in a pan?

Chops are fried for 30 seconds on each side, whole hearts - for a minute.

How much to cook chicken hearts in combination with other offal?

Often the offal is combined with each other, so questions arise about how much to cook chicken hearts and stomachs or how much 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 much to cook chicken hearts for pets?

Chicken hearts are often bought for feeding pets. Some owners are afraid to give raw meat, so they prefer to boil it first. If you are interested in how much to cook chicken hearts until ready for a dog, then it is enough to spend about 10-15 minutes on this process. A little differently approach to the question of how much 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 cook chicken hearts deliciously, 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 store the dish later. All this and much more is described in the tips for cooking offal, which is considered a real delicacy.

Why do chicken hearts get tough?

The question often arises why chicken hearts are rubber. It is 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:

1. substandard chicken hearts;
2. insufficient heat treatment time;
3. cooking without adding other ingredients.

How to cook chicken hearts to be soft?

In order for the dish 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 offal you must first boil, which is why they will lose their dense structure. You just need to know how much to cook chicken hearts so that they are soft. Usually 1 hour is sufficient. If the product is large, it will take much longer, up to 3 hours.

So, now you need to clarify how to cook chicken hearts so that they are soft. Having prepared the offal before cooking, they can be pre-beat off or finely chopped into 3-4 pieces. This way they will get to the full readiness... Whole hearts need to be cooked longer, but they look more attractive as an independent dish.

Separately, we note how long it takes to stew chicken hearts so that they are soft, because most recipes involve just such a processing of the product. Fresh, medium-sized chicken hearts are braised for about 30 minutes. Supplements will help speed up the process vegetable origin such as carrots or onions, and sour cream as a gravy. In this form, pre-fried hearts are extinguished for no more than 15 minutes.

Why are chicken hearts bitter?

Boiled chicken hearts have a very pleasant taste, but some have a pronounced bitterness in the cooked dish. This situation can arise if:

• bile got into the hearts during the preparation of offal;
• the film and veins were not removed before cooking;
• blood remained inside the offal.

So that chicken hearts do not taste bitter, first of all, they must be cleaned of film and veins. To get rid of blood, squeeze out the contents when washing the product. The presence of bile in the hearts is a manufacturer's mistake. To protect yourself from such a problem, you can thoroughly rinse the offal and soak it in vinegar for five minutes before cooking.

What if chicken hearts smell like?

Some inexperienced housewives do not know how chicken hearts should smell, so they often wonder why chicken hearts stink. Expressed 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 in order to avoid poisoning. Sometimes the giblets have only a slight odor, which is easy to get rid of by soaking.

Soak chicken hearts in vinegar solution or lemon juice for 5-10 minutes, washed well and fried, preferably with onions, garlic or mustard. So, there will definitely not be any risk of poisoning, and the result will be a delicious dish for dinner.

Why are chicken hearts gray?

Gray spots on chicken hearts indicate that the product Low quality... Fresh or properly frozen offal should have a distinct burgundy color. The grayness of muscle meat suggests that:

• they have long been extracted from chicken and their shelf life is coming to an end;
• chicken hearts were thawed and frozen again and again.

It is better to refrain from using them or subject them to thorough heat treatment. If, nevertheless, the question 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 offal. It is unlikely that a tasty dish will turn out from such raw materials, since most often the dish will taste bitter after cooking. To avoid this problem, you can thoroughly rinse and cleanse the yellow heart of the chickens, then soak in vinegar, but not in every case these measures will be crowned with success. Chicken hearts should be bright burgundy with minimum amount lived, only these are recommended for eating.

How to store chicken hearts?

Chilled chicken hearts are stored for no more than two days. To extend the shelf life, they often resort to freezing, but in no case should they be re-frozen. After purchasing the offal, you can store it in the freezer or start cooking. 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 do not like to cook chicken hearts, because when heated they burst and stain the dishes and the microwave. This problem can be avoided by properly preparing the food, for example by cutting it into pieces, but it is better to cover them with a lid. The rupture of the carcass when heated occurs due to the fact that a liquid accumulates inside, which increases in volume with increasing temperature, which breaks the outer shell.

Chicken hearts and health

By consuming specific product in food, not everyone knows what properties it has and whether there are any restrictions on its intake. Chicken hearts are no exception. Benefits and harms to the body, reception regimen for special situations health-related, calorie content and other data must be taken into account, therefore, about them and there will be a speech Further.

How are chicken hearts useful?

The benefits of chicken hearts have been proven during scientific research... Scientists have found that they contain taurine, which reduces the risk of coronary heart disease. The disease occurs due to high cholesterol, and taurine breaks down plaques and removes toxins from the blood. In addition to chicken hearts, taurine is found in dark poultry, shellfish and oysters. In our conditions, chicken hearts are irreplaceable and affordable way to improve the body. The substance also protects against diabetes and hypertension.

Another useful quality is the increased protein content compared to other macronutrients. So, in 100 grams of chicken hearts, 16% protein, 10% fat and 0.8% carbohydrates. The lysine contained in the product contributes to the complete assimilation of protein, therefore, chicken hearts are recommended as a dietary product.

The beneficial properties of chicken hearts are also associated with the presence of:

• Coenzyme Q10 for Heart Health
• selenium destroying cancer cells;
• B vitamins, which cleanse the blood and increase immunity;
• vitamin A, which strengthens vision;
• iron, zinc, magnesium, copper, which improve the quality of hemoglobin;
• calcium and phosphorus needed to strengthen bone tissue;
• potassium, which contributes to the normal functioning of the nervous system and heart.

Considering all of the above, the body is able to largely cleanse itself and improve its health if chicken hearts are introduced into the diet. The benefits for the heart, nervous system, bones, eyesight and other vital organs are obvious.

The 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 acid that have a positive effect on cleansing the body of toxins. The rest, a little more, 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 with them in the composition no more than three times a week, you will not be able to cause any harm to the body. It is also important to cook chicken hearts properly, namely avoiding fried foods and preferring 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 seek to get in shape. To calculate the energy consumed per day, you need to know how many kilocalories boiled chicken hearts will bring. The calorie content per 100 grams is 159 kcal, which is quite a bit for a single serving.

Chicken hearts with pancreatitis

Chicken hearts with pancreatitis are allowed only for those whose disease has become chronic and only at the stage of remission. The product has a dense muscular structure, which makes it difficult for the pancreas to absorb. Nutritionists recommend injecting 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 used boiled, while heat treatment should last 2.5-3 hours. It is better to rinse them thoroughly and chop them before cooking.

Chicken hearts for gastritis

With 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, therefore, with increased acidity, it has a positive effect. V acute form you should refrain from chicken hearts, but otherwise they are a rich source of vitamins and minerals.

Chicken hearts for type 2 diabetes

Chicken hearts in type 2 diabetes are classified as a restricted food group. V small doses they can be added to the diet, but one has to wonder how to make chicken hearts. Frying is definitely excluded, recipes with stewing or cooking 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 necessary for disease.

Chicken hearts with a diet

When losing weight, chicken hearts are an excellent food product that restores the supply of trace elements necessary for vital activity, while they contain a lower proportion of fat than pork or beef. 100 grams of chicken hearts contains 16 grams of protein needed to form 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 a dietary product.

Chicken hearts for diarrhea

With diarrhea, each doctor will advise you to exclude everything from the diet, except for an easy-to-digest broth. This broth can be cooked on chicken hearts. It will not cause a negative reaction, will replenish the body's fluid supply, and will also provide the necessary trace elements, including fiber. The latter will help with the formation of the 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, in others they can be harmful. So, it is worth knowing whether chicken hearts can be used 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 or third trimesters in most women, the level of hemoglobin decreases significantly, so it is necessary to introduce food rich in iron into the diet. 100 g of chicken hearts contains up to 6 mg essential trace element.

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 trace element is aimed at maintaining the normal nervous system.

Chicken hearts when breastfeeding

During lactation, chicken hearts are not just allowed, but must be eaten. They will provide both the mother and the baby with the necessary microelements in the first month after childbirth, including protein, iron, potassium, vitamin A. The product is easily absorbed and does not cause negative consequences... To maintain a figure and speedy recovery, chicken hearts - also great alternative many dishes.

Chicken hearts for children

Chicken hearts are a product rich in nutrients, 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 mashed potatoes or chicken hearts pate no earlier than 7-8 months. First, the child is given a teaspoon per day, increasing over time the portion to a standard single meal. As adults, most children enjoy eating properly cooked chicken hearts, and often prefer them over regular chicken.

Offal are not popular just because not everyone knows how to cook them. Chicken hearts are inexpensive and available to everyone. With some culinary experience, they make delicious dishes. In addition, they are rich in amino acids, vitamins and minerals and are ideal for those who prefer healthy food and follows a diet.

In the article, I will not only talk about this product, but also consider the most interesting recipes home cooking.

Preparatory steps: cooking technology

Chicken hearts do not have tendons, but there may be blood clots inside that should be removed. Before processing, each is cut lengthwise, opened like a book and clots, vessels in the form of tubes or veins are removed. After that, they are washed with a running cold water.

The offal is cooked in the oven, slow cooker, fried, stewed, boiled. Just not too long to keep it juicy and soft. You can fry in hot vegetable oil until a light crust appears, then add onions and carrots.

It is best to cook in a sealed container in order to preserve juiciness so that the dish does not become tough as a result. Cooking time depends on how young the meat is: the older the chicken, the longer it takes to cook until cooked through. If the hearts of chickens, it will take only half an hour, and if mature chickens - about two hours. The approximate "age" can be determined by the color.

Calorie content

Chicken hearts occupy an important position in the list of useful and healthy foods... The calorie content of boiled hearts is approximately 183 kcal per 100 g. If you cook with sour cream, cheese and other hearty ingredients, the nutritional value increases significantly.

Hearts are enriched with poly- and monounsaturated fats, PP vitamins, groups B, A, contain minerals: zinc, phosphorus, iron, potassium, copper, calcium, magnesium, molybdenum, cobalt, chromium and manganese.

Cooking delicious chicken hearts in a pan in sour cream

Among popular recipes- braising in sour cream in a pan. For cooking culinary masterpiece need a simple grocery set.

Ingredients:

• 600 g of hearts;
• 2 cloves of garlic;
• 100 g onions;
• 100 g sour cream;
• 200 g of Basmati rice;
• 20 g butter;
• ground salt and pepper, to taste;
• mixture of "Provencal herbs".

Preparation:

1. Onions and garlic are chopped, fried in oil until transparent.
2. Excess fat and blood vessels are removed from the hearts. After that, they can be laid out in a pan and fried over medium heat until they disappear. pink color.
3. Sour cream, salt and pepper are added, the heat is reduced and the dish is covered with a lid.
4. Simmer for about half an hour.
5. Meanwhile, rice is boiled and oil is added to it.
6. After 30 minutes, when the hearts have acquired softness, it's time to season with a mixture of aromatic provencal herbs.
7. Cook the dish until the excess moisture is gone.

Serve on the table as follows: rice is laid out on a plate, a small depression is made in the middle, in which hearts are placed in the form of a slide. Green vegetables and tomatoes can be a decoration of the dish.

Video recipe

Roast hearts with potatoes and prunes in pots

This delicious dish is absolutely easy to prepare.

Ingredients:

• 1 kg of hearts;
• potatoes - 500g;
• medium onion;
• medium carrots;
• head of garlic;
• 8 pcs. prunes;
• a pinch of paprika;
• 2 tsp. dried dill and salt.

Preparation:

1. We prepare hearts, clean vegetables, rinse with water, cut garlic into slices, and prunes into cubes.
2. Mix the components with hearts, add salt and pepper. Cut the potatoes separately into cubes, put them in pots in portions. Cubes can be made large. Lay out vegetables and offal on top.
3. We fill everything with boiling water (⅓ glasses in each pot), cover with lids and send to an oven preheated to 180 degrees. The dish is ready in an hour.

Chicken heart skewers in the oven

A very original and delicious recipe with which you will surprise your household and guests.

Ingredients:

• A kilogram of offal.
• Soy sauce - 6 tbsp l.
• Honey - 2 tbsp. l.
• Balsamic vinegar- 3 tbsp. l.
• Salt and pepper to taste.

Preparation:

1. The hearts are washed, cleaned, if necessary, and folded into a deep container in which they will marinate.
2. All ingredients - honey, vinegar, sauce, spices are added to the dish, mixed thoroughly by hand and left for 1.5 hours.
3. Then strung on wooden skewers and placed in a baking dish.
4. Pour the rest of the marinade on top of the workpiece, and add a few glasses of water to the mold.
5. The kebabs are placed in a preheated oven (180 degrees), where they are cooked for about 15 minutes. Then they turn over and bake for another 20 minutes.

How to cook chicken hearts in a slow cooker

Cooking in a multicooker simplifies the process, because the dish does not need to be constantly monitored.

Ingredients:

• 1 kg of offal;
• 1 onion;
• 1 carrot.

Preparation:

1. The hearts are washed, peeled, onions and carrots are peeled, chopped and added to the offal.
2. All prepared components are added to the multicooker bowl.
3. Salt and pepper are added to taste, everything is mixed.
4. A stew or soup program is selected and a timer is set for 45 minutes.

What can be cooked from chicken hearts

I have already presented several delicious and simple recipes from chicken hearts, but this is not the whole culinary arsenal. What else can you cook from them?

Hearts in cheese sauce

Another amazing dish that completely changes the idea of ​​offal. To cook fragrant and tender hearts, you will need simple and available products.

Ingredients:

• sour cream (20% fat) - 3 tbsp. l .;
• processed cheese ("Amber") - 100 g;
• garlic - 2 cloves;
• bulbs - 2 pieces;
• salt, pepper - to taste;
• starch - 2 pinches;
• dill, parsley;
• refined sunflower oil - for frying;
• hearts - 700 g.

Preparation:

1. It is best to cook in a deep skillet with heated vegetable oil. Put hearts in such a prepared container, pepper and salt. Fry over high heat for about 3 minutes.
2. Then we make the fire smaller and fry for another 15 minutes.
3. Cut the onion into cubes, fry until golden brown in another pan and add to the hearts, leaving to simmer for another 15 minutes over low heat.
4. Do not forget to stir from time to time.
5. We wash the greens in running water, dry them on a napkin, chop finely. Peel and chop the garlic.
6. Rub the cheese on a coarse grater and add together with sour cream to the offal, mix.
7. We watch when the cheese melts, add starch, herbs and garlic to the pan. Bring to a boil, taste with salt, add more if necessary and remove from heat. Fragrant and delicious hearts v cheese sauce ready.

If traditional first the dishes are tired of the monotony, you can cook chicken heart soup. It won't take long and will require minimal set products.

Ingredients:

• 500 g of offal;
• 3 large potatoes;
• bulb;
• carrot;
• parsley;
• Bay leaf;
• salt;
• ground pepper.

Preparation:

1. The cooking scheme does not require outstanding culinary skills: we prepare the hearts, cleansing them of all that is superfluous, we clean the vegetables.
2. While the broth is boiling, cut the potatoes into cubes, rub the carrots on fine grater, and chop the onion.
3. After 30 minutes, add potatoes to the hearts, after a few minutes reduce the heat.
4. Then fry the carrots and onions in vegetable oil until golden brown.
5. 15 minutes after the potatoes have been poured, we add frying to our soup, season with bay leaves, pepper, do not forget to salt, and decorate with chopped parsley.
6. Classic soup ready to eat.

This version of the first course can be prepared with the addition of vermicelli. Here you can do without potatoes, and the soup will turn out to be light and tender. The principle of cooking remains the same as in the previous version, but the noodles are cooked for no more than 7 minutes.

Chicken heart salad will also delight you with its taste.

Ingredients:

• hearts - 500 g;
• cucumbers (pickled or fresh) - 2 pcs.;
• eggs - 4 pcs.;
• canned corn- 1 bank;
• greens;
• mayonnaise - 250 g;
• pepper and salt.

Preparation:

1. Boil the hearts in salted water, and add bay leaves for flavor. Cook after boiling for 20 minutes, then drain the liquid.
2. While the hearts are being prepared, boil the eggs and cut the cucumbers into cubes.
3. Then chop the cooled eggs and hearts into rings or cubes.
4. Combine the ingredients in a salad bowl. Don't forget to add corn and season with mayonnaise and pepper. Mix everything thoroughly, and garnish with chopped herbs before serving.

The benefits and harms of chicken hearts

In addition to the fact that the meat of chicken hearts is enriched with vitamins and minerals, it is also perfectly digestible, which makes it indispensable for healthy diet.

Regular use offal for food allows:

• Strengthen the heart, blood vessels and nervous system.
• Accelerate tissue recovery in the period after surgery.
• To achieve positive dynamics in the treatment of anemia.

Copper, which is rich in hearts, helps hemoglobin and some hormones to be synthesized in the body, and amino acids make them an essential meal in the diet of athletes and children.

Many people underestimate the taste and benefits of offal. In addition to the fact that hearts are a delicious and delicate product, it is also rich in proteins, micro- and macroelements.

Chicken hearts in sauce - the basic principles of cooking

Chicken hearts are washed and cut off excess fat and films. In addition to offal, we need onions and carrots. Some recipes use mushrooms. Vegetables are peeled and chopped: onions - in small pieces, carrots on a grater.

V cast iron skillet or in a small cauldron, heat the fat or oil and fry the onion in it until transparent. Then put in the carrots and continue to cook until they are soft.

Chicken hearts are laid out with vegetables, water is poured in and everything is stewed over medium heat for about forty minutes.

Depending on which sauce you want to get, add sour cream, tomato paste, cream or cheese to the pan.

They are put in a frying pan, stirred and cooked for another quarter of an hour.

For flavor, spices, garlic and herbs are added to the dish.

A dish is served with a garnish of vegetables, pasta or croup.

Recipe 1. Chicken hearts in tomato sauce

Ingredients

stack. filtered water;

60 g tomato sauce;

bulb;

ground pepper;

carrot;

60 ml of refined sunflower oil;

salt;

400 g of chicken hearts.

Cooking method

1. Peel the onion and carrot. Wash the vegetables. Cut the onion into small pieces and chop the carrots on a coarse grater. Send vegetables to the pan, after pouring oil into it. Fry, stirring, for about five minutes.

2. Wash and peel chicken hearts from films and excess fat. Put the prepared offal in a roasting pan with vegetables. Pour in a glass of filtered water, salt. Bring to a simmer and cook, covered, for about an hour.

3. Add tomato paste, stir and cook for about a quarter of an hour. If there is not enough liquid, pour in some more boiled water.

Recipe 2. Chicken hearts in sauce with tomato and sour cream

Ingredients

half a kilo of chicken hearts;

kitchen salt;

onion head;

flour - 30 g;

sour cream - 90 g;

stack. boiled water;

tomato paste - 30 g.

Cooking method

1. Put the hearts on a sieve and rinse. We leave all the water to glass. We cut off fat and blood vessels from each. We make cruciform incisions from a sharp edge.

2. Peel the onion head, rinse and chop as finely as possible.

3. Heat the oil in a frying pan and fry the onion in it until transparent.

4. Put prepared hearts into the brazier, mix and cover with a lid. We simmer hearts with onions for ten minutes without adding water.

5. Boiled water combine with tomato paste, flour and sour cream. We shake it well so that there are no lumps left. Fill the hearts with the mixture, cover and simmer for another quarter of an hour.

Recipe 3. Chicken hearts in sauce with cream

Ingredients

50 ml of lean oil;

half a kilo of chicken hearts;

four cloves of garlic;

200 ml 20% cream;

carrot;

bulb;

table salt.

Cooking method

1. Put thinly chopped half-rings of onion into a frying pan with oil, preheating it. Fry for a few minutes, stirring constantly.

2. Peel the carrots and grind them on a grater with fine holes. Add it to the onion and fry for about five minutes, stirring regularly.

3. Peel the garlic cloves and pass them through a press directly into the pan. Mix well and fry until the characteristic smell of garlic appears.

4. We wash the chicken hearts, cut off the fat and blood vessels. Put in a frying pan, mix, salt and pour cream over everything. Cooking the dish for 20 minutes. Add finely chopped dill and leave to simmer for five minutes.

Recipe 4. Chicken hearts in cheese sauce

Ingredients

700 g of chicken hearts;

vegetable oil;

100 ml of 20% sour cream;

10 g starch;

100 g processed cheese;

black pepper;

two cloves of garlic;

salt;

bulb;

a bunch of fresh greens.

Cooking method

1. We wash the hearts, cut off the vessels and excess fat. Pour oil into the pan and put it on high heat. Warm up well. Put the hearts in a frying pan, pepper and salt. Fry, stirring continuously, for three minutes. Then we twist the fire and extinguish the offal in own juice about another quarter of an hour.

2. Peel the onion and finely chop it. Fry it in oil in a separate frying pan until golden brown. Shifting fried onion to the hearts, mix and simmer for another 15 minutes. Rinse the greens, dry and chop finely. Pass the peeled chives through a garlic press. Grind the cheese on a coarse grater.

3. Put sour cream and cheese shavings in a pan with hearts, mix. Add starch, herbs and garlic. Bring the contents to a boil, cover with a lid and remove from the stove. Serve with any side dish.

Recipe 5. Spicy chicken hearts in sauce on skewers

Ingredients

5 g grated ginger;

500 g of chicken hearts;

fine salt;

120 ml soy sauce;

four cloves of garlic;

15 ml lemon juice.

Cooking method

1. Before stringing hearts on skewers, soak them in cold water for 20 minutes.

2. We wash the hearts, cut off the vessels and excess fat. We put the offal in a bag.

3. Peel the ginger and garlic and three on the finest grater. Combine soy sauce with ginger and garlic. Salt lightly and pour in lemon juice. Stir well.

4. Fill the hearts with sauce, close the bag and marinate for three hours in the refrigerator.

5. String pickled hearts on skewers and fry in hot oil. Then turn over, cover and cook for another quarter of an hour.

Recipe 6. Chicken hearts in Korean sauce

Ingredients

700 g of chicken hearts;

60 ml of vegetable oil;

stack. tomato juice;

seasoning for carrots in Korean.

Cooking method

1. Rinse the hearts, cut off the vessels, fat and films.

2. Fry the offal in heated vegetable oil.

3. Add tomato juice, lightly salt and rub with Korean-style carrot seasoning.

4. Simmer over low heat for 20 minutes, until all the liquid has boiled away. Transfer to a plate and serve with a vegetable or cereal garnish.

Recipe 7. Chicken hearts in sauce with sour cream and mustard

Ingredients

100 ml of filtered water;

700 g of chicken hearts;

30 g butter;

90 g mustard;

20 ml olive oil;

300 g champignons;

100 ml sour cream.

Cooking method

1. Rinse the chicken hearts, cut off the vessels and excess fat. Put the offal in a deep cup, pour in olive oil, add mustard, pepper and salt. Stir well and leave to marinate for a couple of hours.

2. Melt the butter in a skillet. Put the hearts in it and lightly fry.

3. Wipe the champignons with a damp sponge, peel the caps. Cut the mushrooms into thin slices and add to the hearts.

4. Pour in some filtered water and simmer, stirring occasionally, for half an hour.

5. Add sour cream, stir and simmer for another ten minutes.

Recipe 8. Chicken hearts in sauce with vegetables

Ingredients

kg of chicken hearts;

fine salt;

carrot;

tomato sauce - 100 g;

bulb;

lemon-scented pepper;

two stalks of celery;

lean oil - 30 ml;

green pod bell pepper;

a small bunch of basil.

Cooking method

1. Thoroughly wash vegetables. Peel the onions and carrots. Chop the celery stalks into small pieces, the onion into cubes, chop the carrots on a grater with large holes.

2. Put vegetables in a preheated pan with oil and fry until soft.

3. We wash the hearts, cut off the vessels and excess fat from the upper part. Put in a frying pan with vegetables.

4. Remove the green pepper pod from the stalk, clean out the seeds and cut it into small cubes. We send to the pan. Fill all the ingredients with water and simmer from the moment of boiling over low heat for 15 minutes. Then add tomato sauce, salt and mix. We cook the dish for another hour and a half.

5. Rinse the basil, dry it and tear it with your hands into small pieces. Put in the pan. Serve with boiled potatoes or spaghetti.

Recipe 9. Chicken hearts in soy-wine sauce

Ingredients

allspice;

150 g of chicken hearts;

25 ml vegetable oil;

bulb;

30 g ketchup;

carrot;

100 ml of dry red wine;

Two cloves of garlic;

60 ml soy sauce.

Cooking method

1. Rinse chicken hearts, cut off fat and vessels from the top.

2. Pour half the oil into the pan and fry the hearts in it, stirring constantly, over low heat.

3. Pour the other half of the oil into another pan and fry the peeled and chopped onions and carrots in it.

4. Peel the chives and cut into thin slices. Combine the soy sauce and wine in a bowl. Add garlic, ketchup and stir. Pour the sauce over the hearts, stir and simmer for five minutes. Place the fried vegetables to the hearts, twist the heat, cover and simmer until the hearts are soft.

To make the chicken hearts cook faster, make a cruciform incision on the pointed side.

Hearts in cream or sour cream will be especially tender.

You can use juice or sauce instead of tomato paste.

Using soy sauce, taste the dish, and only then salt it so as not to oversalt.

Another delicious and healthy offal, chicken hearts, is probably well known to most of our regular readers. After all, nothing is so appreciated in home cooking as the simplicity of preparation, multiplied by the always excellent result. Chicken hearts fully meet these simple requirements - dishes from them are prepared simply, they do not cause much trouble, and the result is always excellent: delicious and hearty first and main courses, savory snacks and original salads enrich our menu, and undoubted benefit of these tiny by-products enriches our body with a mass of important nutrients... However, cooking from such seemingly simple products as chicken hearts still hides some culinary secrets and tricks that allow you to cook truly refined, even delicious home cooking from the simplest available offal. That is why today we invite you to learn and remember with us how to cook chicken hearts.

Chicken hearts are distinguished not only by their undoubtedly high culinary qualities, but also by their undoubted useful properties and high nutritional value... Judge for yourself. In 100 gr. chicken hearts we will find almost 16 gr. squirrel, 10 gr. fat and a little less than 1 g. carbohydrates. All this makes chicken heart dishes desirable on sports menus; menus aimed at weight loss; low-carb diets. In addition, chicken hearts are an excellent source of many trace elements that our body needs. Here and such important vitamins as B1, B2, B6, B12, A, E and PP, all together these vitamins are involved in most important metabolic processes of our body, improve the functioning of the immune and cardiovascular system. In addition to vitamins, chicken hearts are rich in minerals such as iron, magnesium, potassium, phosphorus and copper. It is not surprising that chicken heart dishes are highly recommended to be included in diets aimed at improving the condition of the blood, to raise the level of hemoglobin and in case of anemia. Among other things, chicken heart dishes are recommended to be used as an excellent restorative agent for people who have undergone severe stress or a serious illness of internal organs.

But, of course, first of all we love chicken hearts for their taste and for that countless number of the most varied dishes, which of them can be prepared. What is not prepared from such simple and familiar chicken hearts to everyone! Spicy hot and cold appetizers, original salads, delicious first dishes. And the recipes for the preparation of a wide variety of second hot dishes are innumerable. Chicken hearts are boiled and stewed, baked and fried, barbecues and grilled dishes are prepared from them. The delicate taste and unobtrusive aroma of chicken hearts makes it easy to combine them with a huge number of additional products, be it cereals, mushrooms, vegetables, dairy and dairy products... And the favorite spicy herbs and vegetables at hand for every housewife, coupled with aromatic seasonings and exotic spices, will easily allow you to expand your assortment. familiar dishes from chicken hearts, enriching them with more and more new shades of taste and aroma.

Today "Culinary Eden" has prepared for you a selection of the most important tips and culinary secrets coupled with proven original recipes, which will surely help even the most inexperienced housewives and will easily tell you how to cook chicken hearts.

1. When choosing chicken hearts for your dish, first of all, turn your attention to chilled hearts. In contrast to frozen, fresh chilled chicken hearts retain all their taste and beneficial features... When choosing chilled hearts, do not hesitate to carefully examine them, smell and even touch them. Nice fresh chicken hearts will delight you with bright red color, pleasant sweetish aroma, density and elasticity. Too dark color of hearts will tell you that you are being offered a product that has already been defrosted (and possibly more than once). Should you buy frozen hearts for the price of chilled ones? Any extraneous smells, smells of rot and ammonia will tell you about not the first freshness of the hearts offered to you. Hearts, too soft to the touch, slimy, easily losing their shape when pressed, will tell you about the same. Is it worth mentioning that it is better to refuse such a purchase altogether - delicious dish spoiled food cannot be cooked.

2. If it is not possible for you to buy chilled chicken hearts, feel free to take the factory-frozen hearts. It is best if they are already packaged in their original packaging. Inspect frozen hearts carefully before purchasing. Pay particular attention to the layer and condition of the ice. High-quality frozen chicken hearts should be completely covered with the thinnest transparent ice film. If there is too much ice, if it is unevenly distributed, if it has lost its transparency and began to look more like snow, then you are being offered a product that was stored or transported incorrectly. Such hearts have already been thawed and frozen again. You'd better refuse such a purchase. After all, many times frozen hearts have already lost most of their taste, but probably acquired unnecessary rigidity. In addition, in the case of such a deception, there is a high probability that you will be deceived with the freshness of the hearts, because in the process of repeated defrosting, they could simply deteriorate.

3. Before starting the preparation of the planned dish, chicken hearts must be properly prepared. If you bought frozen hearts, defrost them as slowly as possible. It is best to leave them in the bottom compartment of the refrigerator overnight. Hearts thawed in this way preserve their best culinary qualities and nutritional properties... If you have successfully purchased fresh chilled hearts, you can start preparing immediately. First of all, thoroughly rinse the chicken hearts under running water. Then, armed with a small, sharp knife, make neat but deep cuts in each heart and remove any remaining blood clots inside them. Rinse the chicken hearts again with water outside and inside, fold in a colander and let drain excess water... Now is the time to start preparing the dish of your choice.

4. Spicy appetizer from chicken hearts and carrots will surely please all lovers hot snacks... 250 g boil chicken hearts in salted water until cooked for 10 - 15 minutes, cool and cut the hearts into quarters. Two large carrots cut into very thin strips, lightly salt and remember a little with your hands. Mix hearts and carrots, add 2 tbsp. spoons of soy sauce, 1 tbsp. a spoonful of white wine vinegar, ½. Tsp paprika, ½ tsp ground coriander, a pinch nutmeg, black and red peppers to taste. Mix everything. Heat 2 tbsp in a saucepan. tablespoons of vegetable oil, add two chopped cloves of garlic and one small finely chopped head of onion. Stir over high heat for a minute, remove from heat and pour over chicken hearts. Mix everything immediately. Leave in a cool place for 12 to 24 hours. Sprinkle with chopped green onions before serving.

5. Hearty and very aromatic hot snack from chicken hearts is perfect for strong drinks and will decorate any festive table... Peel and finely grate a ginger root about 2 cm in size, squeeze the juice from two sour tangerines, mix the ginger and juice, add 2 tbsp. tablespoons of dry red wine and a pinch of black pepper. Pour 500 gr. With the resulting marinade. prepared in advance chicken hearts and leave with room temperature for 30 minutes. Chop one medium onion finely, chop one carrot thinly. Heat 2 tablespoons in a skillet. tablespoons of vegetable oil, add onions and carrots and fry until golden brown. Then add the hearts along with the marinade and simmer under the lid for 10 minutes. Remove the lid, salt the hearts to taste, stir and simmer for a couple of minutes until all the liquid has boiled away. Then add 1 tbsp. spoon of liquid honey, mix, add 2 tbsp. tablespoons of chopped parsley, mix again and remove from heat. Serve hot on a platter garnished with lettuce and parsley sprigs.

6. Chicken hearts and mushrooms salad is very tasty. Heat 2 tablespoons in a skillet. tablespoons of butter, add one finely chopped onion and fry until transparent. Then add 250 gr. chicken hearts cut into quarters. Fry, stirring often, for 10 minutes. Then add 250 gr. fresh or canned mushrooms cut into thin slices. Fry everything together for another five minutes. Remove from heat and cool. In the meantime, prepare the dressing. To do this, mix 2 tbsp. spoons low-fat yogurt, 1 tbsp. a spoonful of mayonnaise, 1 teaspoon of tablespoon mustard, 1 teaspoon of mustard seeds, one chopped garlic clove, salt and black pepper to taste. Let the dressing sit for 10 minutes. Transfer the hearts with mushrooms to a salad bowl, pour over the dressing and decorate with thin plates hard cheese and fresh parsley.

7. A very simple, light and at the same time very tasty soup is made from chicken hearts and noodles. Peel and rinse with 500 gr. chicken hearts, place them in a saucepan and cover with two liters of cold water. Bring to a boil, remove the foam, add 1 teaspoon of salt, one carrot cut into slices, half a finely chopped onion, half a parsley root cut into small cubes, and simmer under a lid over low heat for 20 minutes. Remove the lid, bring the broth to a strong boil again, add 200 gr. vermicelli and cook, stirring occasionally, for another 10 minutes. Remove from heat, pour into bowls and garnish with fresh herbs. The special charm of this soup is that you can always change it in accordance with your mood, desire, fantasy. For example, carrots and onions can be pre-fried; from vegetables, you can add half a bell pepper, celery root, leeks, etc.

8. And here is another very easy-to-prepare dish of chicken hearts: chicken hearts stewed with potatoes. Despite its simplicity and even asceticism, the dish turns out to be very tasty, satisfying and truly homemade. Peel, rinse and cut into 500 gr halves. chicken hearts. Peel and cut into small 600g cubes. potatoes. In a deep skillet, heat 3 tbsp. tablespoons of vegetable oil, add one chopped onion and fry until transparent, then add chicken hearts and fry all together for another five minutes. Add the potatoes and sauté everything together for another five minutes, stirring occasionally. Then add 1 tbsp. a spoonful of tomato paste, salt and black pepper to taste, mix thoroughly and heat for a minute. Then pour in one glass of hot chicken broth or water and put one bay leaf. Simmer everything together over medium heat, covered, for 20 minutes. Remove from heat, add 2 tbsp. tablespoons of sour cream, mix and let it brew for five minutes.

9. Chicken hearts, fried with walnuts... Peel, rinse and cut into 500 g halves. chicken hearts. Heat 1 tbsp in a skillet. a spoonful of vegetable oil, add hearts and fry over high heat, stirring often, for 10 minutes. Move the hearts to separate dish, and return the pan to the fire. Heat 1 tbsp. a spoonful of butter, add one onion, cut into half rings, one small hot pepper seedless, chopped into rings, one garlic clove, minced and ½ cup peeled walnuts chopped in large pieces... Fry everything together for 10 minutes. Then return the hearts to the pan, salt and pepper to taste, mix thoroughly and heat over low heat for two to three minutes. Remove from heat and let it brew under the lid for another 10 minutes. Serve with boiled potatoes or rice.

10. It is not at all difficult to cook shashlik from chicken hearts. You can grill them or simply in a skillet greased with a thin layer of vegetable oil. Peel and rinse, but do not cut, 500 gr. chicken hearts. Prepare the marinade separately. To do this, mix 6 tbsp. spoons of soy sauce, 6 tbsp. tablespoons of dry red wine, 1 tbsp. spoon lemon juice, 1 teaspoon sugar, one minced garlic clove, black and red pepper to taste. Pour the resulting marinade over the hearts and leave in a cool place for 6 to 10 hours. Soak wooden skewers in water 10 minutes before cooking. String the hearts on skewers and grill for 3 to 5 minutes on each side. Serve with your loved one hot sauce and fresh vegetables.

And "Culinary Eden" on its pages is always glad to offer you even more interesting ideas and proven recipes that are sure to tell you how to make chicken hearts.

Chicken hearts are delicious, especially when cooked correctly, highlighting their wonderful taste. In this collection - 7 recipes for the most delicious second hot dishes from chicken hearts.

In the process of cooking chicken hearts, the most important thing is not to dry them out, not to spoil their tenderness and not to interrupt the taste with too spicy products. Often they are prepared with sour cream, cream, which helps to achieve a very delicate taste and aroma.

Recipe one: Chicken hearts stewed in sour cream

You will need: 100g sour cream, 30g butter, 1 onion, chicken hearts, ground pepper, salt.

How to cook chicken hearts in sour cream. Cut and fry the onion in oil until browning, cut each heart into quarters, add to the onion, stir, simmer under a lid over low heat, adding a little water. Salt and pepper the finished hearts, pour in sour cream, add butter, mix, simmer for another 10 minutes. Serve with a side dish.

You can also add carrots, celery and other vegetables to such a dish - it will turn out to be more varied in the composition of ingredients and also very tasty, and such a dish can be served without a side dish.

Chicken hearts go well with any vegetables, including potatoes and cabbage.

Recipe two: Stewed chicken hearts with potatoes

You will need: 400g chicken hearts, 5 potato tubers, 1 onion, carrot and tomato, 1/3 red hot pepper, bay leaf, red hot ground pepper, black ground pepper, salt.

How to stew chicken hearts with potatoes. Prepare the hearts, cutting off all unnecessary from them, put in a cauldron with hot oil, fry until golden brown. Pour in 0.5 cups of water and simmer, put carrots, diced, simmer for 2 minutes, add coarsely chopped onions, simmer for 2 minutes, add hot pepper and medium-sized chopped tomato, stew. Put medium-sized potatoes, add 1 glass of water, add all the spices, chopped herbs if desired, simmer over low heat for 30-40 minutes without stirring, let it brew for 10-15 minutes under the lid before serving.

Recipe three: Chicken hearts stewed with cabbage

You will need: 500g of white cabbage, 300g of chicken hearts, vegetable oil, black pepper, salt.

How to stew chicken hearts with cabbage. Peel the hearts of everything superfluous, rinse them, dry them, then put them in a deep frying pan with hot oil, pepper and salt, cover with a lid. Cut the cabbage into thin strips, put in the pan, simmer for 5 minutes under the lid, stir and simmer until the cabbage is ready.

Such very simple dishes, which is great, they also turn out very tasty, try it and see for yourself! well and next dish, which we will talk about, is already more unusual and reminds of Italian cuisine Is a pasta with chicken hearts and tomato sauce.

Recipe four: Pasta (pasta) with chicken hearts in tomato sauce

You will need: 500g of chicken hearts, 250g of pasta, 150g of cheese, 3-4 tomatoes, 3 sweet peppers, 1 each of garlic and onion, hot red pepper and carrots, 2 tbsp. tomato paste / sauce, red hot ground pepper, bay leaf, black ground pepper, salt.

How to cook pasta with chicken hearts in tomato sauce. Chop vegetables randomly, but not coarsely. Heat oil in a deep frying pan, put prepared hearts, add onion, garlic and hot peppers, fry until browning, put carrots, fry, add Bell pepper, fry, put tomato sauce and finely chopped tomatoes, mix, pour in 1.5-2 cups of water, season with spices, salt, simmer over low heat for 40-60 minutes. Boil pasta in salted water until half cooked, dry it, then add to stewed hearts in a frying pan, heat the pasta until tender and serve, sprinkling with grated cheese.

The whole family will love this dish! If desired, it can be made more tender without adding hot spices and garlic.

You can even cook pilaf with chicken hearts, and it will turn out to be very original and interesting!

Recipe 5: Pilaf with chicken hearts

You will need: 1kg of chicken hearts, 4 cups of chicken broth, onions and carrots, 2 cups of dry rice, 0.5 cups of vegetable oil, herbs, spices for pilaf, garlic, pepper, salt.

How to cook pilaf with chicken hearts. Rinse and cut off all unnecessary from the hearts, finely chop onions, carrots - into thin strips. Heat oil in a cauldron, put onion and carrots and fry until browning, put hearts, mix, pepper and salt, stew for 5-7 minutes. Rinse the rice for 10 minutes under running water until it is transparent, put the rice in a cauldron, pour hot broth, put seasoning for pilaf, cover and simmer for 5 minutes (do not stir!). After the rice has absorbed the broth a little, put in whole unpeeled garlic cloves, cover and bring the pilaf until tender. Serve sprinkled with herbs.

All lovers of hearts and pilaf will be delighted with such a dish!

Well, if you want to cook not a full-fledged, but a main dish from hearts, and serve a side dish to it to your liking, you can cook them according to the following recipe.

Recipe six: Chicken hearts in batter

You will need: 300g of chicken hearts, 2 eggs, 1 tbsp. flour, vegetable oil, salt.

How to cook chicken hearts in batter. Prepare and rinse the hearts, cut each halfway lengthwise and remove the ducts, beat off slightly. Beat the egg, add flour, salt and stir - there should be no lumps. Dip each heart in batter and fry on both sides in oil.

The famous chef and television broadcaster, author of cookbooks Ilya Lazerson, in a video recipe, will tell about the last second hot dish in this collection, which can be made from chicken hearts. Bon Appetit!

They prepared it. See what happened

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Comments 35 What is being discussed on the site now

Chicken hearts from the producer of chicken products of the Istraproduct company are very tasty and high quality http://www.meatprod.ru/produkciya. The company's products are sold in many retail stores.

Very simple and delicious!

I want to try pilaf with chicken hearts. If you like it, I will cook, tk. meat is not often in the house.

it is useful to look at the site when you want to diversify your menu

thanks for the delicious dishes

Very tasty and fast !!

As far as I know (from my own experience) hearts, the less you cook, the softer they are. And chicken - even more so. I do not understand why they should be extinguished for an hour. 15-20 minutes is the maximum

Awesome! Fast and cool.

Dishes from hearts, interested. I will definitely try!

Delicate, mouth-watering dishes from stripes

I definitely need this! Thank you!

ja esce ne probovala no xocu poprobovatj u mena z 30 60 minutes oni esce tverdie ja ix tushu2 3casa na medlennom ogne

Thank you, something new to my piggy bank.

excellent selection. I wish there was a similar article for chicken tails

THANKS, but my hearts turn out to be harsh, so I cook all these dishes with chicken ventricles, I get them tender and tasty. I will try to cook according to your recipes.

Class! Thanks for the great recipes!

Drooling straight.

thanks for the recipes. Very tasty hearts in sour cream!

Hearts in yummy sour cream, pilaf is also very tasty. I haven't tried the rest yet. Thanks for the recipes.

It might be delicious.

thanks for the recipes

Thanks for the recipes! I didn't cook anything from chicken hearts, but I think it's excellent dishes! I will take note. Prepare, unsubscribe!

Thanks for the recipes, I'll take a note.

Hearts in sour cream sauce very tasty. Try it, you won't regret it!

let's try, then let's say.

Thanks for the recipes! You read them and immediately want to cook something.