Many people are often hesitant to cook offal, such as chicken hearts and stomachs. Because they believe that nothing good will come of them. However, if you cook them correctly, you can get a delicious and aromatic dish.
Recipe content:

If you have a desire to cook something tasty and interesting, then chicken offal is perfect for such a dish. It is a relatively inexpensive product that is sold in almost all supermarkets. When properly prepared, this delicacy is tender, soft and juicy. Such a dish will surely please relatives and friends. And to make the dish even more tender, you can use sour cream for stewing. She will make them more juicy and moderately soft.

For stewing, you can also use all sorts of other sauces, such as mayonnaise, soy or tomato sauce. Also add onions, carrots, bell peppers, cheese, mushrooms and other foods to taste. To make the by-products soft, they should be simmered for a long time over low heat. Rice, porridge, boiled potatoes, spaghetti or just a vegetable salad are suitable as a side dish.

In addition, offal prepared in this way can be added to all kinds of salads, made casseroles with them, twisted in the form of a pate and many other interesting dishes. By-products can be purchased both frozen and chilled. However, it is imperative to defrost the food in the refrigerator. So, all the secrets are practically revealed, now you can proceed to the cooking process itself.

• Caloric content per 100 g - 156 kcal.
• Servings - 3
• Cooking time - 1 hour 40 minutes

Ingredients:

• Chicken hearts - 300 g
• Chicken stomachs - 300 g
• Chicken liver - 300 g
• Onions - 1 pc.
• Garlic - 2 cloves
• Bay leaf - 2 pcs.
• Allspice peppers - 3 pcs.
• Salt - 0.5 tsp or to taste
• Ground black pepper - 1/3 tsp or to taste

Cooking stewed chicken offal

1. Peel the onions and garlic. Then wash and dry well with a paper towel, otherwise, when hot oil and water combine, splashes will form, which will stain the table and kitchen. Then cut the vegetables into strips or cubes.
Also, this vegetable bouquet can be supplemented with carrots, bell peppers and other foods to taste.

2. Rinse chicken offal under running water, place on a paper towel and pat dry. Remove all blood clots from the hearts, remove fat from the stomachs, cut off the film from the liver. Then cut the food into medium pieces. Hearts can be left intact.

3. Place the pan on the stove. Pour in vegetable oil and heat well. When the oil starts to sizzle, send the offal and vegetables into it. For the first 5 minutes, keep them on high heat, then lower the temperature and continue to fry, stirring occasionally for 15 minutes. Then put the bay leaf and peppercorns in the pan. Next, pour a little water, bring it to a boil over high heat, reduce the temperature to a minimum, cover the pan with a lid and simmer the offal for about 1 hour.

Because they just don't know what to do with them. Therefore, today I will tell you how to cook chicken giblets deliciously: I really want you to appreciate this quite affordable product, which, alas, is somewhat deprived of attention.

I used to be a bit wary of offal, too, until a neighbor treated me to stewed chicken giblets. It turned out to be very tasty and appetizing, so much so that I caught fire and literally the next day I prepared this dish for my family.

And I was very pleased that both my husband and daughter, and even my mother-in-law liked my stewed chicken giblets. Now I cook them quite often, especially since the recipe for this dish is simple, and giblets are not at all burdensome for the family budget. Now I will gladly share with you how to cook chicken giblets so that they will certainly come out delicious.

Ingredients:

• 400-500 grams of chicken giblets (ventricles, hearts, liver);
• 1 onion (medium)
• 1 carrot (small size);
• salt, black pepper - to taste;
• 2-3 tablespoons of vegetable oil.

How to cook chicken giblets deliciously:

We wash the giblets, put them on a paper towel, dry them. We remove blood clots from the hearts, fat from the stomachs, and cut off the film from the liver. Since all the by-products are small, about the same size, we do not cut them.

Put the ventricles and hearts in a well-heated frying pan with vegetable oil. Fry over high heat for 5-7 minutes, stirring a couple of times.

Grate the carrots, cut the onion in half rings. Add the onions and carrots to the pan and mix.

Fry for 10 minutes over low heat under the lid, stirring occasionally.

Add the liver to the pan, mix.

And fry on low heat for 5-7 minutes. Then salt and pepper to taste, and mix again.

Add half a glass of water to the pan so that the giblets are almost completely covered.

Bring the contents of the pan to a boil over high heat, reduce the heat to a minimum and simmer the offal for 40-50 minutes under the lid.

Serve the finished dish immediately.

Chicken giblets are a culinary ingredient that has been popular for centuries. Probably, every modern housewife has her own recipe for their preparation. Chicken offal is an opportunity to prepare delicious, healthy and inexpensive dishes that can become the favorite for the whole family.

Features:

The giblets of chickens, which are used by humans to prepare various dishes, include stomachs, kidneys, liver, and heart. These internal organs of the bird are considered useful and nutritious, therefore they are especially popular among cooks. The average calorie content of giblets is 130 kcal per 100 grams of product.

By-products contain a large amount of useful minerals and vitamins. That is why eating chicken offal ensures the normal functioning of the human body. These products include choline, retinol, riboflavin, ascorbic, niacin, and tocopherol. In addition to vitamins, by-products are rich in potassium, calcium, manganese, iron, sulfur and phosphorus.

Benefit and harm

The rich and rich composition of chicken giblets makes them one of the healthiest ingredients in cooking. It has been proven that their use has a beneficial effect on blood pressure, reduces the likelihood of angina pectoris. Dishes from the internal organs of a bird can prevent the formation of blood clots in the blood vessels, and they are also a preventive way to prevent the development of various serious diseases.

People who have ailments associated with the cardiovascular system should regularly consume chicken offal. The presence of potassium in offal stimulates mental activity. Chicken offal can normalize the functioning of the digestive and excretory systems. Their appearance in the daily diet is able to balance metabolism and saturate cells with oxygen.

If you want to strengthen your immunity, you should eat chicken giblets as often as possible.

This product has practically no contraindications, so it can also be introduced into the child's diet.

Situations in which offal can harm the human body:

• improper cooking;
• improper preparation, for example, if the gallbladder is not separated from the liver or blood clots are not cleared from the heart;
• insufficient heat treatment, which contributes to the preservation of bacteria, which leads to dangerous diseases of the stomach and intestines;
• poor quality and not the first freshness of offal;
• individual intolerance, which leads to the occurrence of allergic reactions.

How to choose and store?

• It is recommended to buy chicken giblets chilled rather than frozen. The refrigerated product should be stored for no more than 24 hours. If you are buying frozen insides, then you should pay attention to the date of production of the product, as well as the amount of ice on it.
• The color of the hearts should be pink or burgundy, no unpleasant pungent odor should be present. The good quality of the hearts is evidenced by light moisture, springiness, as well as the presence of a fatty cap.
• The ventricles should not be too soft, they should be characterized by elasticity, density and springiness. A rotten and sour smell emanating from the navels indicates their depravity. A quality product smells like fresh meat. The film on the surface of the offal should be transparent and clean, its turbidity, stiffness and density indicate a poor-quality ventricle.

• The liver should not have a pale color and yellowish tinge, it should not have any spots. Fresh product of good quality has a burgundy brown hue. The aroma of the liver should be sweetish.
• Once thawed, chicken entrails can be stored for no more than 12 hours. If urgent cooking is not planned after buying a fresh product, then the product must be frozen.

How much to cook?

An important step is not only the preliminary preparation of offal, but also the process of boiling them. The insides must be washed, to get rid of fat, membranes and films. The liver boils quickly - after getting into boiling water, it takes 15 minutes to cook. The stomach is a tougher organ, so it will take at least 1.5 hours to cook. Chicken hearts are boiled for 60 minutes on a weak fire.

Cooking options

Culinary experts in many countries use chicken entrails to prepare interesting dishes. These offal can be boiled, fried in a pan, baked in the oven. Giblets are delicious with onions, in mayonnaise, stewed in sour cream, cooked in Georgian style, in pots and in a creamy sauce. They are served for the second with and without a side dish.

"Grandma's Soup"

This is a recipe for preparing a simple dish that every housewife should know. In order to make the first course, it is worth preparing 100 grams of chicken giblets, 0.25 kg of potatoes, 1 carrot, half a glass of rice, salt, ground pepper, vegetable oil, bay leaves and herbs.

Cooking steps:

• the insides of the bird must be washed well, chopped finely and put into a saucepan;
• pour about two liters of water into it, put a bay leaf and send it to the stove; when cooking, do not forget about the constant removal of foam;
• cut the potatoes in the form of strips, and then send them to the pan, where the offal is boiled;
• carrots must be grated, fried and poured into soup;
• the next step will be to fall asleep the rice, after which the dish should cook for another 25 minutes;
• at the end of cooking, salt and pepper the dish and add herbs.

Such a first course will not leave indifferent any family member.

In Italian

To prepare giblets the way Italian chefs prepare them, it is worth preparing the following ingredients:

• 0.25 kg of pasta;
• 0.25 kg of offal;
• 1 hot pepper;
• salt;
• 3 tomatoes;
• 2 garlic cloves;
• olive oil;
• flour;
• parsley.

Chicken entrails must be well rinsed, salt, pepper and leave for a quarter of an hour. Next, sprinkle them with flour and fry until a crust appears. Then chopped pepper and garlic are added to the giblets. Tomatoes are doused with boiling water and peeled. The resulting pulp must be cut and sent to offal.

The frying procedure should last 10 minutes. Then a spoonful of flour must be stirred in a glass of water and poured into meat products. After 4 minutes have passed, the dish can be considered fully cooked. Boiled pasta must be laid out on plates, put ready-made giblets on top with sauce and garnished with herbs.

Roast in pots

This recipe is a recipe for making a great dinner with inexpensive ingredients. Products:

• 0.5 kg of chicken entrails;
• 4 potatoes;
• 2 carrots;
• 1 onion;
• 2 garlic cloves;
• 6 tablespoons of sour cream;
• 2 tablespoons of tomato paste;
• salt pepper;
• vegetable oil.

First you need to clean and wash the offal. After that, boil them in water with the addition of salt over a low-strength fire. The cooked giblets are laid out in a colander and dried. After that, the insides must be fried in vegetable oil for 7 minutes.

When cooking the giblets, you need to peel and cut the roots into cubes. The onion is chopped and fried with the rest of the vegetables in a pan. You need to put vegetables in pots, on top of them - offal, on top - another layer of vegetables. Sour cream is mixed with tomato paste and poured into pots.

The dish must be covered with a lid and sent to the oven, which is heated to 200 degrees. The delicacy takes 25 minutes to prepare.

After the end of cooking, the dish should be infused for a quarter of an hour, and then served.

Dishes from chicken giblets do not require special skills, effort and time. It is not difficult to prepare them, but the result is tasty and healthy.

For information on how to cook chicken offal in the oven, see the following video.

Every housewife is faced with the problem of cooking - to make it tasty and inexpensive. This topic is especially relevant in the days of protracted lack of money. This is where the whole female culinary fantasy comes in. What you can think of so that loved ones do not feel slighted! After all, a lot depends on delicious food, at least our mood. One of the most original solutions is the use of giblets. It would seem, well, what to cook from chicken stomachs? And as it turned out, there are a lot of goodies: with gravy, and sour cream, and fried and stewed - there is a recipe for any occasion. It's not a shame to put such dishes on the festive table. Cooking chicken stomachs has one main condition - it is necessary to boil them correctly, otherwise they will be tough and completely inedible. Beforehand, they must be rinsed well and the yellow film with excess fat removed. Then rinse again. The ventricles are boiled for an hour in salted water. Then they can be stewed or simply fried, or you can come up with something interesting.

1. FAST CHICKEN STOMACH.

You will need: 500 g of chicken stomachs, 2 onions, 3 tbsp. vegetable oil, ½ tsp. soda, spices to taste, salt. Rinse and dry the navels, finely chop the onion, put it in a cauldron with heated oil, fry until browned. Add stomachs to the onion, fry until the juice is released, add soda (soda is added when cooking sinewy, dry meat, stomachs, offal to speed up the cooking process, while the meat turns out to be tender, juicy.) - the sauce will foam when the foam comes off, add spices, salt and stir the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and pouring boiling water so that it constantly covers the ventricles. Cook until the ventricles are soft.

2. STEWED WITH MUSHROOMS AND POTATOES CHICKEN VENTRICULES.

To many, chicken stomachs taste like mushrooms, if you combine them with mushrooms, then this feature of perception, if any, will be further enhanced, and it will turn out to be even tastier. You will need: 650g of chicken stomachs, 400g of potatoes, 300g of any fresh mushrooms, 50g of sour cream, 1 egg, bay leaf, salt, pepper. How to cook chicken stomachs with potatoes and mushrooms. Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bilious films, rinse again, cut, if large, into 2-3 pieces, add water, put the laurel and boil for 2 hours until soft. Add mushrooms to ready-made stomachs, salt, bring to a boil, reduce heat and boil for 15 minutes, put potatoes and cook until tender. Stir the sour cream with the egg, pour the mixture into a saucepan, stir, remove it from the stove.

3. CHICKEN STOMACH STEAMED IN SOUR CREAM.

Chicken ventricles cooked in sour cream are very tasty. You will need: 1 kg of chicken stomachs, 50 g of butter, 2 carrots and onions, 4 tablespoons each. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt. How to cook chicken stomachs in sour cream. Boil the stomachs until soft, let cool and chop. Grate carrots on a grater, chop onions, fry vegetables in oil until half cooked. Add stomachs to the vegetables, stew for 5 minutes, pour in sour cream, put mayonnaise, pepper and salt, season with butter, simmer for 5 minutes, add chopped greens, stir, remove from the stove.

4. CHICKEN STOMACH IN ORIGINAL SOUR CREAM SAUCE.

The following recipe is interesting in that the ventricles are prepared not just in sour cream, but in a very original sour cream sauce. You will need: 500g of chicken stomachs, 150g of sour cream, 2 pickled cucumbers, 1 onion each, carrots and a clove of garlic, 0.5cm of fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt. How to cook chicken stomachs with an unusual sour cream sauce. Boil the stomachs in salted water for 40 minutes, let cool, chop finely. Peel and dice the carrots and onions into small cubes. Heat vegetable oil in a frying pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring occasionally. Pour sour cream to the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer for another 10 minutes over medium heat.

5. PLOV WITH CHICKEN STOMACH.

You can cook a variety of dishes with stomachs, including a kind of pilaf. You will need: 300g of chicken stomachs, 2 cloves of garlic, 1.5 cups of long-grain rice, 1 each tomato, bell pepper, small eggplant and onion, black pepper, oil, salt. How to cook pilaf with chicken stomachs. Boil the stomachs with plenty of water, salt the broth to taste, remove them from the broth and chop. Chop the garlic and fry in oil until a fragrant smell, add grated carrots, chopped onions, eggplant, bell peppers, fry for 3 minutes, put a medium-sized chopped tomato, ventricles, pepper and salt, pour in the broth left over from the stomachs, add washed rice, cover lid and cook the dish for 3 minutes over high heat, then 7 minutes on medium, then on a minimum until the rice is cooked. Add broth if necessary.

RECIPE SIX: - the most unusual, according to it we will prepare navels in beer.

Well: We clean a kilogram of chicken ventricles, wash them, cut them in half. Pour odorless vegetable oil into a frying pan, the ventricles go there, fry. 10-15 minutes pass, we take a 0.5 bottle of light beer, a glass for ourselves, the rest - in the ventricles. Simmer for 30-40 minutes over low heat. Add a lot of onions, cut into half rings, leftover beer, 60 grams of butter, 2 tablespoons of fatty 67% mayonnaise, ground black pepper, a little saffron or curry, your favorite spices, and forget for another half an hour. When you want to eat a frying pan, turn off the gas, sit near the stove for about 15 minutes. We love with pasta and buckwheat, but there can be any side dish - boiled potatoes, mashed potatoes, mashed peas ... OPTION 2 First, I fried an onion (I love the taste of fried onions), and then she added stomachs. And instead of mayonnaise, I put a little flour for the thickness of the sauce. It turned out great! You don't feel beer in the finished dish, but it gives the sauce a special, original taste. Girls, try it, it's delicious! And men generally go crazy! 7. Stewed chicken ventricles with vegetables according to a summer recipe.

Summer recipe stewed chicken ventricles with vegetables will delight you with their softness and juiciness. Thoroughly clean and rinse one kilogram of chicken ventricles in running water. In a deep frying pan, heat one tablespoon of vegetable oil, add the ventricles, lightly salt and quickly fry over high heat until golden brown. Then add one glass of chicken stock or water and simmer the ventricles, covered, over medium heat for half an hour. Meanwhile, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. disassemble broccoli into inflorescences and boil in lightly salted water until half cooked within 5 minutes after boiling. After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the courgettes and bell peppers, mix thoroughly again, and simmer, stirring occasionally, for another 15 minutes. Then add the boiled broccoli and one chopped garlic clove, mix gently and simmer everything together over low heat, covered for another 5 to 7 minutes, until tender. Remove from heat and let it brew for 10 minutes. Sprinkle with finely chopped herbs of your choice before serving.

8. CHICKEN STOMACH WITH VEGETABLES.

Ingredients: broccoli cabbage; carrot; bow; garlic; spices; chicken stomachs. Preparation Clean the ventricles and boil. Put them in a preheated pan, fry until golden brown, then stew a little. Add finely chopped onions and carrots to the same pan, continue stewing. Garlic and spices are added just before the end of cooking, in about five minutes. Broccoli is cooked separately for five minutes, then mixed with the ventricles and served on the table.

9. DELICIOUS SALAD WITH STOMACH.

Ingredients: onion; carrot; soy sauce; ground coriander; red and black pepper; vinegar 6%; chicken stomachs; vegetable oil. Preparation Chicken stomachs are cooked until fully cooked with bay leaves and black pepper. The onion cut into half rings is pickled with vinegar for twenty minutes, after which the excess liquid is drained. We rub the peeled carrots on a grater, as for Korean salads. The finished ventricles are cut and placed in a bowl of vegetables. Spices are placed in a heap on top and poured over with hot vegetable oil. The salad is mixed, closed, placed in the refrigerator to infuse. This is how chicken stomachs, which, of course, take a lot of time to cook, can become a decoration of your table and daily diet. You can come up with something of your own - a special recipe just for your family. Perhaps offal will be a new discovery for your kitchen and will bring a pleasant variety to the menu, which households will certainly appreciate.

10. CHICKEN STOMACH WITH MUSHROOMS IN A MULTI-COOKER.

11. KOREAN CHICKEN STOMACH.

I have been making this salad for 5 years and will probably always do it, our family loved it so much. What you need: 700-1000 g of chicken stomachs 2 onions 3-4 tablespoons of soy sauce 2/3 cup of sunflower oil 1/2 tsp. powdered sugar 1-2 tablespoons a spoonful of vinegar 0/5 tsp red hot pepper (if you do not like very hot, then put less) Preparation: Rinse chicken stomachs well (I think that now they are sold everywhere peeled, that is, without a yellow film). Place in a small saucepan and cover with hot water just to cover. Bring water to a boil, remove foam, reduce heat and cook until soft (50-60 minutes). Season with salt. Cut the finished stomachs into strips with a sharp knife. Cut the onion into thin rings. Put everything in a bowl, add the powdered sugar and stir. Pour oil into a frying pan and add pepper. Heat the oil and pour it on the stomachs with onions. The onion will sizzle at the same time :) Add the sauce, and add the vinegar gradually, focusing on your taste. Let the salad sit in the refrigerator for at least a couple of hours. The recipe recommended leaving it overnight.

12. Fragrant buckwheat with hearts and mushrooms in pots.

Ingredients Chicken hearts - 400 grams Buckwheat groats - 12 tablespoons. Root celery - 150 grams Onion - one piece Champignons (fresh, I have large ones) - four pieces Bulgarian pepper - four pieces Garlic - 1 tooth. Greens (dill, parsley, cilantro) Vegetable oil (for frying) Salt (pepper, to taste) How to cook Hearts boil almost until cooked (I cooked for half an hour after boiling), there should be enough water, since this broth is then poured into pots. I had a liter of water. Salt the broth. Cut the celery into strips and fry in vegetable oil (odorless). add champignons, cut into strips. Onions, cut into strips. Bell pepper, straws. squeeze out the garlic. Salt and pepper a little. Put the washed buckwheat in pots (3 tablespoons each). lay out the hearts. Vegetables with mushrooms. Fill with broth. Almost to the top. If the broth is not enough, add a little hot boiled water. sprinkle with herbs. put in an oven preheated to 180 degrees. cook until buckwheat is ready (I tried it, but in time I got about 30 minutes). serve decorated with greens. ENJOY YOUR MEAL!!!

13 Chicken liver and heart pate.

Ingredients for "Chicken liver and heart pate": Chicken liver - 400 g Chicken hearts - 400 g Onions - 2 pieces Carrots - 2 pieces Salt (To taste) Black pepper (To taste) Caraway (Spice) Allspice Bay leaf Wine dry red 80 g Sunflower oil (For frying) Wash and dry the liver and hearts Fry the hearts. Stew carrots and onions. Pepper, salt. Put out the liver. Pour the stewed liver and hearts into a frying pan with onions. Salt and pepper to taste. Add caraway seeds, allspice. Pour out the wine and simmer until everything evaporates. Next, let it cool. Pour everything into a blender and twist until the mass becomes a paste. Enjoy your meal! 14. Pasta with chicken hearts.

The recipe will require the following ingredients: 500 g of hearts, 150 g of cheese, 250 g of pasta, 1-2 heads of garlic, 4-5 medium tomatoes, 3 pieces of sweet pepper, 1-2 pieces of medium carrots, 1 head of onion, 3 tablespoons tomato paste, 1 piece of hot red pepper, black pepper, salt, red hot pepper and bay leaf to taste. Clean the hearts of fat and films. Wash, peel and chop vegetables. Heat a deep frying pan, add oil and put the meat on it. Add onion, red pepper and lightly sauté. Add the carrots and fry, stirring. Then add bell peppers and continue to fry. Pour in the tomato sauce, tomatoes, stir. Add about 1.5-2 cups of water, salt, spices to taste and simmer over low heat for 50-60 minutes. Boil the pasta, discard it in a colander and rinse. Remove the stewed hearts from the heat, add the pasta to them and stir. Serve in a deep plate, sprinkled with cheese.

15. Hearts with Korean carrots.

Ingredients: 400 g of chicken hearts, 1 medium onion, 1 large carrot, 1-1.5 teaspoons of vinegar, 1-2 tablespoons of olive oil, 1-1.5 tablespoons of soy sauce, pepper, sugar, salt to taste. Wash hearts, remove fat and film. Cut in two and cook for 40-45 minutes. Season with salt and pepper to taste. Heat olive oil in a saucepan and sauté with onions (0.5 onions). Remove the fried onions, dry the hearts and transfer to a saucepan. Add leftover onions, chopped carrots, sugar, soy sauce, vinegar, and spices to taste. Mix all this well and pour over the oil in which the onions were fried. We are waiting for the hearts to soak and serve with any side dish. Enjoy your meal!

16. Vegetable stew with chicken hearts.

Eggplants - 2 pcs tomatoes - 2 pcs Bulgarian pepper - 2 pcs zucchini - 1 pc onion - 1 pc garlic - 3 cloves chicken hearts - 500 gr salt, pepper, seasonings to taste Cooking Rinse the hearts, peel them off, add water and simmer 40-45 minutes. Peel eggplants, zucchini, pepper. Cut all vegetables into small pieces and add to the hearts. Fry onions and add to vegetables. Season with salt, pepper, seasonings, stir, cover and simmer for 30 - 35 minutes. Add chopped garlic at the end of cooking. Serve the finished stew with sour cream and fresh herbs.

17. Kebabs from chicken hearts.

Chicken heart shashliks cook quickly, look beautiful and taste incomparable. Foods Soy sauce - 6 tbsp. spoons Juice of half a lemon Garlic - 4 cloves Salt - on the tip of a knife Ginger (grated) - 1 teaspoon 1. Soak the skewers in water before stringing for 10-20 minutes. 2. Hearts to clean and rinse. Place in a bag and pour over the mixture: soy sauce + grated garlic + grated ginger + a little salt + juice of half a lemon. 3. Close the bag and marinate the hearts for 3-4 hours in the refrigerator. Fry kebabs from hearts first on one side, then turn and cover, 15 minutes is enough.

18. Chops from chicken hearts in batter.

Chicken hearts - 1 kg Chicken egg - 3 pcs Wheat flour - 100 g Bread crumbs - 100 g Garlic - 4 tooth. Salt pepper. PREPARATION METHOD: Rinse the hearts. Cut off the excess. Do not cut each heart completely, open and beat off. Pass the garlic through a press. Add garlic to the broken hearts. Season with salt and pepper. Stir well. Leave to marinate for 30 minutes. Beat the egg (1 pc). Pour into the hearts. Stir. Roll each heart in flour. Beat egg (2 pieces) with water (2 tablespoons). Dip each heart breaded in flour in an egg and then in bread crumbs. Fry the hearts in a pan with the addition of vegetable oil, on both sides.

19. Chicken hearts and liver in Georgian.

COMPOSITION: Chicken (liver) - 300g Chicken (heart) - 300g Onion - 1pc Garlic - 2 teeth. Hops-suneli - 1 tsp Paprika - 1 tsp Tomato paste - 2 tablespoons Flour - 1 tbsp. Broth - 200ml PREPARATION METHOD: Rinse the hearts and liver, cut off the excess. Boil hearts for 10 minutes, cut lengthwise. Pour boiling water over the liver and drain the water. In vegetable oil with the addition of butter, fry the offal until the liquid evaporates. Add chopped onion, fry for 5 minutes, add tomato paste, and simmer for 5 minutes, stirring occasionally. Add flour. Stir. Put the contents of the pan into a saucepan, pour in the broth. Stir. Salt. Add the garlic Squeezed through a press and spices. Simmer over low heat for 5 minutes. And lastly - Chicken hearts in cream with nuts and cheese. COMPOSITION: Chicken hearts - 500 g Onions - 1 piece Garlic - 1 tooth. Walnut - 100 g Nutmeg Cream (20%) - 250 ml Hard cheese - 100 g Salt, pepper. PREPARATION METHOD: Rinse the hearts, cut off the excess. Chop onion and garlic finely. Chop the nuts. Grate cheese. Salt the hearts and fry until tender with the addition of vegetable oil. Add onions, nuts and garlic. Pour in the cream. Salt, add spices. Mix well. Simmer for 5-10 minutes. Pour in cheese. Mix. Warm up. Here are some examples of how to make chicken hearts. Agree, everything is very simple and fast, because the main thing is the desire to cook and only a little imagination. Enjoy your meal!!!

Chicken offal is an easy, quick and budget-friendly dish that is very similar to meat.

The easiest and simplest recipe to cook chicken offal is to simply fry them. It turns out to be a very satisfying and tasty dish. Can be served as a main course. Potatoes or other vegetables will be a good side dish, and various cereals and pasta are also suitable. Today I propose to you to create a real fried delicacy. It will not be difficult for you to cook roast using the heart, liver, chicken navels. The recipe describes in detail all stages of work. Cooked offal can also be used as a filling and as a base for baked goods. It is worth noting that, when preparing dishes from the navels, they are usually soaked in advance in wine, lemon juice or milk. The taste becomes more delicate and delicate.

Products composition

• 600 grams of chicken liver;
• 300 grams of chicken stomachs (navels);
• 300 grams of chicken hearts;
• one teaspoon of hops-suneli;
• one clove of garlic;
• two large heads of onions;
• one large carrot;
• 200 grams of homemade tomato sauce;
• wheat flour;
• refined vegetable oil + a piece of butter - for frying;
• juice of half a lemon or 2 tablespoons of 9% vinegar - for solution;
• two tablespoons of salt - for the solution;
• salt and black pepper to taste.

Step by step cooking process

1. We wash the chicken hearts, cut in half, cut off all unnecessary.
2. We also wash the chicken navels and cut them into 2-3 pieces, depending on the size.
3. We put the prepared ingredients in a deep bowl, fill it with a solution: add the juice of half a lemon (or two tablespoons of 9% vinegar) and two tablespoons of salt to a liter of water. We leave for 20 minutes.
4. At this time, thoroughly rinse the chicken liver, remove all ducts.
5. After twenty minutes, we throw the hearts and stomachs into a colander and rinse thoroughly under running water. Then we transfer them to a saucepan, fill it with clean cold water, add a little salt and put the saucepan on the stove.
6. After boiling, remove all the foam, and cook over low heat for about an hour, until the navels are cooked. Then we take out the giblets with a slotted spoon, and the broth can be used to make an unrealistically delicious soup with hunting sausages. According to the recipe from our website, you will cook such a soup in 15 minutes.
7. Cut two heads of onions into thin half rings or quarter rings.
8. Peel and rub the carrots on a coarse grater.
9. Pour vegetable oil into the pan, add a piece of butter and heat it up.
10. We send chopped onions into oil, fry until soft.
11. Then put the carrots in a pan with onions, salt and mix.
12. We take out the navels and hearts from the pan with a slotted spoon.
13. When the carrots are soft, add the garlic clove passed through a press and sprinkle with curry, suneli hops and hot pepper.
14. Then put the stomachs and hearts in a frying pan, stir, add fire and fry everything together.
15. Move everything in the pan to one side, making room for the liver.
16. Breaded pieces of liver in flour, put in a pan, add a little vegetable oil.
17. Cover the liver with fried vegetables, simmer for a couple of minutes under the lid.
18. Fill in everything (3-4 tablespoons), simmer for a couple of minutes and turn it off.
19. You can serve such a dish with any side dish. It will be very tasty with what is on our website.

Enjoy your meal.