Opinions about such products as liver and chicken hearts are divided into "Tasty!", "Useful!" and "You can't eat it!" In fact, these two by-products belong to category 1, and they can rightfully be considered meat, and some even surpass the meat part in terms of benefits. In the culinary article, you will be able to learn about some of the beneficial properties of giblets and several methods of cooking.

Chicken liver

This product is quite popular and is used for food, as it is considered very useful. The liver contains a lot of trace elements and minerals that are necessary for the human body for normal life.

The disadvantage of this product is its smell and specific taste, which not everyone likes. In fact, getting rid of them is not so difficult, you just need to soak the liver in cold water or milk.

The liver from a chicken will be useful for people suffering from respiratory diseases, with fatigue, it is considered a storehouse of folic acid. For children, such a product is also recommended for use, but exclusively from young chickens raised on proper nutrition.

Chicken heart

The life support motor is almost pure protein and iron. In addition, it contains a lot of copper and magnesium. Dieters can safely include it in their diet because of its low calorie content. And one more advantage of this organ is the minimal ability to accumulate toxins.

Dishes from the preparation of which are quite simple and interesting are discussed in this article. Below are some delicious, original dishes and how to prepare them.

At home

One of the simplest and most delicious dishes. The recipe "Home-style chicken liver with hearts" is popular and has long found its admirers. To begin with, we take the main ingredients (liver and chicken hearts), be sure to process them before cooking. We wash the liver and soak in cold water or milk for 15-20 minutes, then remove the film and, if desired, cut the offal into suitable pieces. First, you need to check the liver for the presence of bile.

Hearts can also be soaked along with the liver, then remove excess veins and fat, squeeze out blood clots, if any. If you wish, you can cut the hearts in half and simply rinse.

Cooking method and ingredients:

• chicken liver and hearts - 400-600 grams (depending on preference, this will not affect the taste);
• one medium onion;
• medium-sized carrots;
• sour cream 15-20% - 80-100 grams;
• vegetable oil - 4 tablespoons;
• spices to taste: black pepper, salt, nutmeg;
• bay leaf - 1 piece.

After the main ingredients have been pre-processed, you can start the process itself.

Oil is poured into a deep frying pan. After heating, chicken hearts are poured into it, which are fried for about 10 minutes with constant stirring. Then you need to put the liver in a pan and fry until the juice evaporates, remembering to stir.

Prepare onions and carrots: cut the onion into half rings, and the carrot into slices or cubes. Pour into a frying pan, in which the liquid should almost evaporate, and reduce the heat. After 10-15 minutes, onions, carrots, pieces of liver and hearts will be fried and acquire a beautiful appetizing golden appearance (it is important not to forget to stir them constantly).

It's time to add spices - salt, pepper, nutmeg. Let it sweat for another 5 minutes, after which sour cream is added, water or water with milk is also poured - 100-200 ml. Everything is closed with a lid and stewed.

Then add the bay leaf and leave for another 5-7 minutes. Then turn off the burner and let it brew for about 10 minutes. After this time, take out the lavrushka and serve the dish with almost any side dish.

Fried offal

Another recipe for chicken hearts and liver is no less tasty, but much more economical. For cooking, you will need two main ingredients in the amount of 500-700 grams, an onion, 4-5 cloves of garlic, vegetable oil (to cover the bottom of the pan), salt, herbs to taste.

First, you need to cleanse the liver and hearts from veins, fat, films and blood clots. Cut into pieces (not very small). Hearts can be left intact.

Put the by-products in a hot frying pan with oil and fry them for 20-25 minutes.

Over time, finely chopped garlic and onions are added to the frying pan to the main "heroes" of the dish, the half rings of which must be cut in half. Add salt and spices.

Stir regularly for 7-8 minutes. Then close the lid, reduce heat and let simmer for 10 minutes. After this time, the dish is ready.

As you can see, the liver with hearts, the recipe for which is described above, is very simple and easy to prepare.

Liver and hearts in a pot

How to cook chicken liver and heart? The offal baked in pots is very tasty. The recipe for chicken hearts and liver is as simple as suggested above.

Take 400-500 grams of offal, one medium onion, garlic (3-5 cloves) and sour cream (100 grams). If desired, you can add potatoes, mushrooms, carrots to the pots.

All ingredients are washed, cleaned, cut. Onion in half rings, finely chopped garlic. After all the components are placed in pots, sour cream or sour cream with milk is added there. Everything is salted, peppery and sent to the oven for 30-40 minutes at a temperature of 200-220 degrees.

Offal cutlets

The recipe for chicken hearts and liver in the form of cutlets is suitable for fussy people who do not like the look of these products, but would like to try something tasty and original. To prepare cutlets, you need to take about a kilogram of a mixture of hearts and liver, rinse thoroughly and clean from excess. For softness and elimination of bitterness, meat products should be soaked in cold water or milk.

Take two onions and mince. Do the same with soaked offal. Finely grated carrots and 2-3 potatoes are added to the resulting mixture.

Then add two eggs and spices to taste (salt, pepper and others). Mix everything well, then gradually add flour. The consistency of the composition should be like a thick dough.

Fry cutlets in a pan with butter, pouring a ladle (like pancakes).

Serve with any side dish.

Kebabs

Frying in the form of a barbecue can be considered a very unusual way of preparing these products. This recipe for chicken hearts and liver is unusual, but the dish turns out to be quite appetizing.

Peeled and pre-soaked offal are taken. They are strung on skewers and fried on a wire rack greased with butter (ghee). Already cooked kebab is peppery and salted to taste. Such a dish will go very well in taste with a cucumber - both fresh and salted.

Chicken is almost the most popular meat on our tables. It suits everything: price, variety of cooking methods, dieteticity, availability. But more often people buy a carcass or parts of it, forgetting or not knowing how delicious chicken liver and heart are. Recipes by which offal turns into a delicacy, however, are also not familiar to everyone. This is the gap in culinary knowledge that we want to fill.

Dinner in pots

Unusual cutlets

When referring to chicken liver and heart, recipes most often involve whole or chopped organ meats. But some people do not accept their appearance, which is why they avoid cooking. In this situation, a great way out is to fry the cutlets. The step-by-step process will look like this.

1. A kilogram of a mixture of hearts and liver is washed and cleaned. Rough places are cut off; the liver for tenderness and removal of possible bitterness is poured with milk for half an hour. However, this procedure will not harm the hearts either and will add softness to them. At the end of it, the offal must be held in a colander for a longer time in order to drain all the liquid.
2. Two onion heads are driven through a meat grinder.
3. The heart with the liver goes through the same stage, but in a separate bowl.
4. Three potatoes and one carrot are finely grated.
5. All prepared products are combined. Two eggs are driven in here, spices and salt are introduced. The mass is well mixed.
6. Flour is poured last, about half of a faceted glass. You need to add it little by little, with mixing and tracking the consistency. The mass should look like a thick dough.

Cutlets are fried like pancakes: minced meat is placed with a spoon in well-heated oil. They are eaten with any side dish or simply with vegetables.

Their Excellency Snack

This dish cannot be called complete. But as an accompanying person, as a supplement or as a "brake" to a school (institute, office) is an ideal option. To prepare a snack, washed and finely chopped giblets are fried with chopped onions. When the crust begins to form, the hearts with the liver are salted and peppered. Two eggs are boiled separately. They need to be chopped and poured into the pan. At the same time, spoonfuls are added to it: grated cheese, mayonnaise or sour cream, tomato paste or ketchup. For about five minutes, the base should stand on the stove until the excess liquid evaporates. Then the mass is transferred into a mold (or small molds, if you want to get portioned snacks), poured with an egg, beaten with fat sour cream and generously covered with grated cheese. The structure is hidden in the oven until it grasps with a crust. The dish tastes great both cold and hot.

Cooking in a multicooker

Not everyone wants to cook chicken liver and heart on the stove. Recipes in a multicooker will help modern housewives use their favorite unit for these purposes. And with its help, you can get a delicious, hearty and appetizing dinner. A large carrot is rubbing; with the lid open, with a small amount of oil, it is fried in the baking or frying mode (the mode depends on the multicooker model). When the carrot shavings become soft, a chopped onion is added to it - and the process continues until the squares become transparent. It will take no more than five minutes. Next, cubes of champignons are poured (500 grams, if a kilo of offal is being prepared). The regime does not change for another ten minutes. Next, two multi-glasses of washed buckwheat are poured, four water containers are poured, the "Groats" mode is selected; the timer is set for 40 minutes. After the signal, the porridge with mushrooms is left on the heating for ten minutes and only then transferred to the pan. A pound of liver and hearts each in the baking mode is brought to a blush for five minutes. Then the contents of the bowl are seasoned with mayonnaise with squeezed garlic and mixed spices. The mode switches to extinguishing, the timer is set for the same 40 minutes. You can call family members to the table by ringing a bell.

If you haven't had chicken liver and heart on your menu yet, the photo recipes will surely convince you to try them!

Chicken hearts and liver in sour cream is the most favorite dish in our family. You know, due to the fact that it turns out to be tasty, and also very useful (I think it is not necessary to talk about the benefits of the liver), I cook it quite often. In principle, there is nothing difficult in cooking, so I would like to persuade you to take this recipe for a note, and try it at the first opportunity. Believe me, you will be pleasantly surprised by the result, and perhaps chicken hearts and liver in sour cream will become your favorite dish as well.

To make this dish more delicious, hearts and liver of domestic chickens should be used for its preparation. Therefore, if you have a trusted place where you buy everything home, then go shopping there. If there is no such place, then buy offal in a regular grocery store, just take fresh, not frozen.

lozhka-povarezhka.ru

[Secondary] Chicken hearts and liver in sour cream with vegetables | Low Carb Recipe

Good day everyone! Chicken liver and hearts stewed in sour cream is a very delicate dish and, moreover, cooks very quickly. Yesterday I went shopping and thought what to cook for dinner in a hurry, because with the beginning of the school year, time was sorely lacking. Going into the meat department, I came across chilled and freshest chicken hearts and livers and remembered that once upon a time I tried a dish made from these products. I also decided to try to combine business with pleasure: the family is full, and a new article on the blog.

If someone has tried chicken liver at least once, they will no longer look at beef and pork. This is especially important for most children who, from an early age, do not favor the liver in any form. My children do not like beef liver, and they have devoured the dish that I propose to cook today for a sweet soul. And all because the chicken liver has practically no specific taste, so soft that it literally melts in the mouth, and does not smell at all during the cooking process. Moreover, the composition practically does not differ from the liver of a cow or a pig. Despite the fact that the heart is a powerful muscular organ, the heart of the chicken is quite soft and slightly springy, but not rubbery, in taste.

Chicken liver and heart in sour cream

In general, it's decided! I cook stewed chicken hearts and liver in sour cream and serve them with vegetables for a side dish. Below you will see step by step photos with comments. I cooked for 4 people, two of whom are small children. You may need more starting products. At the end of the recipe, I will tell you how to calculate carbohydrates for a person with diabetes on insulin. So, we need:

• 500 g chicken hearts
• 500 g chicken liver
• 1 medium onion
• 3 tbsp. tablespoons with a slide of the fattest sour cream you will find (I have 30% sour cream today)
• 2-3 tablespoons of refined olive oil
• salt (I use pink Himalayan)
• a few laurel leaves
• pepper
• you can add thyme or basil, but at that time I did not have them

For a vegetable side dish (the amount of carbohydrates in brackets):

• 300 g fresh or frozen broccoli (15 g carbs)
• 100 g leeks (5.5 g carbohydrates)
• 50 g medium carrots (3.5 g carbohydrates)
• 100 g fresh or frozen green beans (3.5 g carbohydrates)
• 20 g butter
• Salt, spices to taste

I will cook the liver and hearts in a high-sided skillet, and the vegetables in a non-stick wok. First, cut the liver into smaller pieces, and simply cut the hearts in half lengthwise. Heat a skillet with olive oil and add the liver and heart. Then onion, cut into half rings. I know that the laurel is put at the end of cooking, but I prefer it at the beginning, so the taste of the bay leaf is fully revealed. We will pepper and salt a few minutes before cooking.

While the liver and hearts are giving juice, it is about 10 minutes, we can take apart the broccoli inflorescences, peel the carrots and cut them together with the leek into cubes and half rings, respectively. If you are using frozen food, then the food in the bags is already crushed, so you need to take it out of the freezer right before cooking and throw it unfrozen into the hot wok.

Why did I take broccoli? Because I believe that this cabbage is the healthiest of all types of cabbage, and perhaps one of the healthiest of all land vegetables. Someday I'll tell you more about this vegetable, I recommend subscribing to updates so as not to miss.

Well, our offal has warmed up and gave juice, now you can put sour cream, stir so that the sour cream evenly dissolves and leave to stew for another 15 minutes. You should not rush to immediately start cooking a vegetable side dish, because in a wok it cooks very quickly in a wok. Therefore, you can occupy yourself with something useful or useless for 10 minutes))

You need to start cooking vegetables 10 minutes before the main dish is ready. The idea is to serve vegetables as soon as they are ready, because if they are still languishing under the lid, waiting for the liver and heart, the taste may deteriorate, and this is all because the trick is not to cook the vegetables a little. They should be firm and slightly crunchy. I believe that this way the taste is more original and more vitamins are preserved.

Low Carb Dessert:

"Cookies" Kokosanka "

So at the right time, we heat up the wok at a slightly above average temperature, but not at the maximum temperature either. I put the number 7 out of 9 on the stove. Throw in the butter and broccoli, let the butter melt while stirring the broccoli. Close the wok with a lid for literally 2-3 minutes and let the broccoli stew.

Then we throw in the rest of the vegetables, pepper, salt and cover with a lid for another 5 minutes, stirring occasionally so as not to burn. In between stirring vegetables, add herbs, pepper and salt the prepared hearts and liver and simmer for another 5 minutes under the lid.

We check the readiness for the tooth. Vegetables should not be raw, but also not boiled. Ideally, broccoli should not lose its beautiful green color, but rather become even brighter. If the broccoli turns pale, it means you've overcooked it. Add salt and pepper if not enough and keep it on the stove for a couple of minutes if the vegetables are damp. It takes me a maximum of 10 minutes to cook vegetables.

How to count carbohydrates at ease?

I want to remind you that vegetables after heat treatment increase their glycemic index, and therefore they must be taken into account when calculating the dose of insulin for food. At the very beginning of the article, I indicated how much of what I take and how many carbohydrates they contain. Before cooking, you will need to weigh the empty wok and write down this value. Next, cook as mentioned above. During the cooking process, you need to calculate how many carbohydrates you got, adding everything up.

Thus, you will find out how many XE or carbohydrates are in the total serving. When the vegetables are ready, you immediately need to weigh the pan along with all the contents and subtract the weight of the empty pan from the total. So you get the total weight of the finished dish, in which you already know the amount of carbohydrates.

total weight of vegetables - so much g of carbohydrates or XE

weight of vegetables on your plate - X g carbohydrates or XE

What follows is simple math. Now you know how much carbs you get from vegetables. Sometimes we neglect the calculations because we think that there are few carbohydrates there. However, we are not actually getting the sugars we expect because these small amounts of carbohydrates play a role in raising blood glucose levels.

If you do not know how to calculate the dose of insulin for a meal, then read the article "How to adjust the dose of short insulin?"

Serve both freshly cooked and hot. If you cook in advance, and then reheat, it will not be at all. Sprinkle with finely chopped herbs before serving and bon appetit!

With warmth and care, endocrinologist Dilyara Lebedeva

saxarvnorme.ru

Chicken liver with hearts in sour cream sauce

A very tasty and satisfying dish with simple ingredients! For me, it is like a lifesaver when you need to quickly cook dinner, and besides, my husband just adores it! I recommend serving it with any pasta, it tastes the best! Or with mashed potatoes) while preparing macaroons, you will have time to prepare a delicious addition to them!

Ingredients of chicken liver with hearts recipe in sour cream sauce

• 300g chicken liver
• 200-300g chicken hearts
• 2 large onions
• 200g sour cream (15-20%)
• Salt, pepper, dried marjoram or basil
• Vegetable oil - 2 tbsp. l.

How to cook chicken liver with hearts in sour cream, a step by step recipe with a photo

In the absence of chicken hearts, you can take 0.5 kg of chicken liver.

Cut the liver into large pieces, cut off excess fat from the hearts. Pour vegetable oil into a frying pan, wait until warmed up, then put chicken offal and simmer over medium heat under a closed lid for 3-4 minutes, stirring a couple of times, until the color changes.

Cut the onion into half rings.

Add the onion to the liver with hearts, stir and simmer with the lid ajar for another 10 minutes, again, stirring several times. The onion will become translucent and soft. There will be almost no juice from the liver.

Add sour cream and dried herbs, salt and pepper, and mix well! Cover and simmer over low heat for another 3-5 minutes. Initially, the sauce may seem liquid, but when it cools, it thickens a little.

Can be served with a side dish, sprinkled with fresh parsley if desired! The liver prepared in this way will be very tender, fragrant and not dry at all. Enjoy your meal!

kamelenta.ru

Fried chicken liver with hearts

For men, the combination of these products is one of the most favorite. The dish not only looks delicious, but it is also very tasty and satisfying.

The liver has two main advantages: firstly, the low cost of the product, as well as ease of preparation, and secondly, the liver is very useful. A portion of the liver not only contains a daily or even a monthly dose of vitamin, but is also very useful for pregnant women, and is also a good prevention of heart attack

Pork is the most tender and soft meat. Thanks to this, pork steaks cooked in the oven are very juicy. Meat is not at all difficult to cook.

The chicken turns out to be very ruddy with the aroma of mushrooms and onions. You can experiment with this recipe, since baked chicken is ideally combined not only with potatoes, but also with various vegetables

For lovers of offal, I recommend trying such a dish as stewed chicken hearts and liver. Chicken liver is very tender and does not have a specific taste and smell, like beef or pork liver, it is for this feature that many people do not like the liver. However, having tasted the hearts and liver stewed with vegetables in sour cream sauce, you will be pleasantly surprised by the delicate pleasant taste. In addition to onions and carrots, you can add any other vegetables, such as tomatoes, zucchini, green beans, eggplant, and bell peppers. Mushrooms fit here too.

It goes well with mashed potatoes, spaghetti and boiled rice.

Ingredients

• 350 g liver and hearts
• 1 large onion
• 1 large carrot
• 2 tbsp. l. vegetable oil
• 150 ml of water
• 3 tbsp. l. sour cream
• 1 tsp salt
• 1 tsp spices
• greens before serving

Preparation

1. First, rinse the chilled offal with cool water, let the liquid drain, cut off all excess.

2. Prepare vegetables. A large onion must be peeled and cut into small cubes. After peeling large carrots, grate them on a coarse grater or cut into cubes.

3. Heat oil in a skillet. After making a medium heat, transfer the chopped vegetables there. Stir and sauté for 3 minutes, stirring occasionally. Make sure that the vegetables do not burn, you can reduce the heat.

4. Transfer hearts and liver to a frying pan, stir and fry everything together for about 7 minutes, you can leave the heat on medium.

5. Salt and add spices, even regular black pepper will do. Also add sour cream of any fat content to the pan and add water.

TOurine meat is considered not only tasty, but healthy product. But no less tasty and healthy dishes can also be prepared from chicken offal, namely liver and hearts. In terms of nutritional value, they are in no way inferior to meat, in addition, chicken liver contains a lot of iron, and hearts are rich in proteins and vitamins. Therefore, these products are indispensable not only for the daily diet, but also for dietary nutrition. Plus, these foods cook very quickly. You just need to remember that chilled chicken offal is the most useful.

Pliver with hearts prepared according to this recipe goes well with any side dish, be it mashed potatoes, rice or pasta. In this recipe, buckwheat is used as a side dish, but you can use any other.

Cooking steps:

5) When the carrots begin to brown, salt and pepper everything, add water so that it barely covers the liver and hearts, and simmer for about 15 minutes. If you prefer a thick gravy, then you can add a teaspoon of flour to it.