Delicious chicken hearts. How and how much to cook chicken hearts - general principles

How to cook chicken hearts? Any housewife who wants to save on cooking meat dishes, asks himself this question from time to time. And we have as many as 12 answers!

1) Fried chicken hearts

• half a kilo of chicken hearts;
• 1 glass of drinking water;
• 2 small onions;
• 1 large carrot;
• salt and spices to taste.

Rinse chicken hearts thoroughly under running water. Remove the thin transparent film. Heat vegetable oil in a frying pan and place the hearts in it. Fry for 5-7 minutes. When a crust forms on the hearts, pour half a glass of water and simmer for 15–20 minutes, stirring regularly. Be careful not to burn the hearts. Add water in time if it evaporates quickly. Peel the onions and carrots and cut into thin half rings. After the water in the pan has almost completely evaporated, add 2 tablespoons of oil and pour the vegetables into the pan. Mix everything and fry for another 5-7 minutes. Salt and add seasonings to taste. Curry goes well with this dish.

2) Hearts in soy sauce

• 600 grams of chicken hearts;
• 1 large onion;
• 1 large juicy carrot;
• 3 tablespoons soy sauce;
• 2 cloves of garlic;
• several sprigs of fresh dill;
• half a glass of vegetable oil;
• 2 tablespoons of sour cream of any fat content;
• 2 tablespoons of mayonnaise;
• a third of a glass of water;
• a pinch of curry, a pinch of basil, salt to taste.

Cut the hearts in half crosswise. Fry in vegetable oil about 10 minutes. Then add chopped onion, grated carrots, 3 tablespoons of soy sauce, finely chopped garlic, fresh dill, curry, and a pinch of dried basil to the pan. Fry everything under the lid for 7-8 minutes. Then fill with “sauce” - sour cream + mayonnaise + a little boiled water. Simmer covered for another 10 minutes and serve hot.

3) Fried chicken hearts with pickles

• 500 grams of chicken hearts;
• 1 small onion;
• 1 medium carrot;
• 2 large pickled cucumbers;
• several sprigs of dill;
• a third of a glass of vegetable oil.

Fry thoroughly washed chicken hearts in vegetable oil for 5 minutes. Add chopped onion and grated coarse grater carrots, stir, fry for another 10 minutes. Stir constantly. At the end of frying, add coarsely grated pickles and simmer under the lid for 10 minutes over low heat. There is no need to salt the dish.

4) Stewed chicken hearts in sour cream

• 300 g chicken hearts;
• 1 small onion;
• 3 tablespoons sour cream;
• 3 tablespoons of vegetable oil;
• salt and pepper to taste.

Pour a little vegetable oil into the frying pan, place the washed chicken hearts there and fry for 10-15 minutes, stirring occasionally. Then add the peeled and thinly sliced ​​onion. Fry it together with the hearts until golden brown. Pour in the sour cream, salt and pepper, let simmer over low heat for 2-4 minutes, then dilute the sour cream with water, stir and simmer the hearts under the lid until tender.

5) Chicken hearts in cream

• 500 grams of chicken hearts;
• 200 ml cream 20% fat;
• 1 small onion;
• 1 medium carrot;
• 4 cloves of garlic,
• chopped dill to taste;
• salt and ground pepper;
• vegetable oil.

Fry thin onion rings in a frying pan with vegetable oil. Grate the carrots on a fine grater, add to the onion and fry for another 5-7 minutes. Then add the finely grated garlic and fry for another couple of minutes. Add the prepared hearts to the contents of the frying pan, mix everything carefully and pour the cream into the frying pan. It remains to simmer the hearts with vegetables and cream for 20-25 minutes. Add finely chopped dill 5 minutes before full readiness dishes. Chicken hearts in a sauce made from liquid 20% cream turn out very soft and tender.

6) Chicken hearts with rice in a steamer

• 400 grams of chicken hearts;
• 1 cup long grain rice;
• 50 grams butter;
• 1 large carrot;
• 50 grams of green onions (feathers);
• salt to taste.

This dietary dish It's very easy to prepare. Rinse the hearts and place in a steamer container. Add grated carrots and chopped in small pieces butter. Turn on the steamer and cook the hearts in oil with carrots for 30 minutes. Then add the washed cold water rice, add enough water so that the dish does not turn out dry, cook for 45 minutes. 5 minutes before the signal, add salt to taste and add finely chopped green onions.

7) Hearts in tomato sauce

• 700 grams of chicken hearts;
• 1 glass of any tomato sauce;
• a third of a glass of vegetable oil;
• salt to taste;
• Korean seasoning for carrots, optional.

We recommend adding seasoning, it adds spicy taste this dish. Wash the hearts, remove the films, fry them in hot vegetable oil until lightly golden. Add tomato sauce, salt and seasoning. Simmer covered until done.

You can use any sauce: regular Krasnodar or homemade ketchup

8) Chicken hearts with vegetables in a slow cooker

• 500 grams of chicken hearts;
• 1 large carrot;
• 150 grams of celery root;
• 1 parsnip root;
• 1 small onion;
• vegetable oil for frying;
• half a glass of water;
• any herbs and salt to taste.

Wash the hearts, and peel and grate all the vegetables, except onions, on a coarse grater. Fry the hearts with grated vegetables in vegetable oil on the “Fry” program for 15 minutes. Be sure to stir. After this, add salt, add half a glass of water and simmer covered for 45 minutes. 10 minutes before the signal, add chopped fresh herbs. Chicken hearts in a slow cooker turn out very soft and tasty!

9) Chicken hearts with potatoes in a slow cooker

• 500 grams of chicken hearts;
• 1 large onion;
• 50 grams of butter;
• 2 glasses of water;
• 800 grams of potatoes;
• paprika, ground pepper and salt to taste.

Wash the hearts and fry them in butter for 15 minutes on the “Fry” program. Don't forget to stir so it doesn't burn; you can add half a glass of water. Halfway through the cycle, add half rings. onions. After the signal, add sliced ​​potatoes, spices and water. Simmer for 1 hour, add salt to taste and leave in the multicooker for a couple of hours on the “Keep Warm” program. Dinner will be fabulously delicious!

10) Baked chicken heart pate

• 500 grams of chicken hearts;
• 1 cup semolina;
• 2 small onions;
• 4 chicken eggs;
• 2 glasses of water;
• 50 grams of fresh dill;
• salt and ground black pepper to taste.

Fill the semolina with water. Fry the onion until golden brown in vegetable oil, then drain off the excess oil. Grind chicken hearts and fried onions through a meat grinder. Beat the eggs separately and add to the semolina, beat again and add the heart-onion mass. Chop the dill very finely, add it to the general pate mixture, add salt and pepper. Beat everything well again. Grease a baking dish with vegetable oil, sprinkle with semolina, pour in the prepared mixture. Bake in a preheated oven at 190 degrees for one hour.

11) Celery and white radish salad with chicken hearts

• 300 grams of chicken hearts;
• 1 small celery tuber or half a large one;
• 1 large Daikon radish;
• 1 small carrot;
• fresh dill, sour cream or mayonnaise, salt to taste.

Everything is done very simply, first you need to boil the chicken hearts. Then cut them into strips, put them in a salad bowl, add peeled and grated vegetables. Sprinkle with chopped dill, season with sour cream or mayonnaise, add salt, stir - and you're done!

12) Pancakes with chicken hearts

• 400 grams of chicken hearts;
• 1 onion;
• 2 small carrots;
• vegetable oil for frying;
• salt and pepper to taste;
• products for cooking yeast-free pancakes with meat filling

We do not write the recipe for making the pancakes here, so as not to repeat it - see it at the link. This is how the filling is prepared. Wash the hearts, remove the film, trim off the fat, cut them into pieces. Fry in vegetable oil and pass through a meat grinder. Separately, fry the onion cut into half rings and grated carrots (until golden brown). Mix with hearts rolled in a meat grinder, salt and pepper. Stuff pancakes with this mixture and serve with sour cream.

Chicken meat has become a common product today.
It is sold in the form of fillets, various parts of carcasses, and giblets.

The latter belong to the category of by-products, which are often neglected by many housewives. And in vain: they are rich in proteins and vitamins, and taste no less attractive than sirloin.
The main thing is to be able to cook them correctly so that they are soft.

Features and benefits of chicken hearts.

Among the exquisite offal are hearts, one of the most versatile offal belonging to the first category.
They contain many useful chemical elements: magnesium, copper, iron, phosphorus, potassium.
Their low calorie properties make it a dietary product.

The gastronomic value of hearts is comparable to beef tongue, so appreciated by gourmets.

Chicken heart is a small muscle tissue usually sold in film.
Their structure is dense and elastic.
The protein content in them is 16 percent, and the fat content is only 10.
Heart dishes are often included in healing menus, especially for people with weak hearts.
However, it is not recommended to eat them all the time: it is better to limit yourself to a few days a week - due to the presence of cholesterol in them.

How to choose and prepare hearts correctly.

You can cook all kinds of dishes from hearts: from first courses to desserts.
The result of the finished dish depends primarily on the initial state of the product.

• You should not buy frozen hearts. It is advisable to opt for fresh or chilled offal.
• Fresh hearts are burgundy in color, without stains or plaque.
• If you purchase a frozen version, you need to defrost them in the refrigerator, and not in the microwave or in water.

• Before cooking, they should be cleared of film, vessels and fat, which are usually found in the upper wide part of the product.
• The blood also needs to be removed. This can be done in several ways: by lightly pressing the whole with your finger or by washing the cut into pieces.
• Be sure to rinse the hearts to get rid of excess blood and other imperfections.

Recommendations from experienced chefs on how to cook hearts soft.

On the Internet you can find many offers with recipes for chicken hearts.
Opinions vary on how to cook them so they are tender.

Here are some of them:

• You need to cook the hearts for 20 minutes. If you overcook them, the hearts will become tough. After boiling, the water is drained and the hearts are boiled in new clean water.
• Before frying, marinate the hearts in a solution of water and vinegar, keeping the proportions 1 to 1.
• It is better to stew them in sour cream or sour cream sauce and in time no less than 30 minutes.

Probably, the methods of “softening” can be different; each housewife resorts to her own, developed over the years and practice.

The basic recipe for making chicken hearts is stewing with sour cream.

Required Products:

• Hearts – 0.5 kg,
• Sour cream – 150 ml,
• Onions and carrots - 1 pc.,
• Tomato paste – 1 table. l. ,
• Salt, pepper,
• Vegetable oil.

Preparation:

• The hearts are rinsed and cleaned of fat, vessels and films.
• The onion is peeled and cut into rings or cubes.
• The carrots are grated.
• Oil is poured into the frying pan where the hearts are placed.
• They fry for about 5 minutes (turning over).
• Then vegetables are added and closed lid everything is stewed for about 15 minutes.
• Salt and pepper are added. After tomato paste and sour cream.
• After mixing the ingredients, they remain to simmer for another 5-10 minutes.

Can be served as a side dish buckwheat porridge, mashed potatoes, any salad.

Dishes made from hearts will diversify your menu and will delight taste buds, and will bring joyful emotions to your loved ones.

Chicken hearts are an offal, small pieces of muscle meat weighing about 30 grams. They harmonize perfectly with different products, chicken hearts in sour cream sauce with vegetables are very good, excellent taste has chicken heart soup. Many housewives boil, bake, stew and fry them. They go well with all kinds of sauces. And chicken heart salad is always the first to disappear from the holiday table. The most common recipe for preparing chicken hearts is stewing or frying, but you can use the grill, oven, or bake aromatic and tender chicken hearts in a slow cooker. Not everyone knows how to deliciously cook chicken hearts and why they are healthy.

The heart is a muscle meat product, which is different high content protein, vitamins, minerals.

1. Vitamin A, nicotinic acid, B vitamins. These substances affect hematopoiesis processes, the production of enzymes and hormones, and strengthen the immune system.
2. Amino acids such as lysine, methionine, leucine and others. Amino acids are involved in the regulation of nervous processes and stabilization of hormonal levels.
3. Iron, magnesium, calcium and other minerals.
4. Protein is the main building material of the body.

Their calorie content is relatively low, 160 kcal per 100 grams. Don't want to get better? Prepare chicken hearts with onions and carrots; the meat goes well with vegetables. Nutritionists strongly recommend eating dishes made from chicken hearts; their benefits for the body are undeniable. The exception is for allergy sufferers, those who have individual intolerance to a given product.

Cold appetizers

Some housewives don’t know how to cook chicken hearts deliciously, so they rarely include them in their menu. You can create something beautiful out of them. holiday dish. Try boiling delicious chicken hearts and replacing sausage or ham with them. meat salad. Sausages contain large number unnatural ingredients, preservatives and chemical additives. Replacing sausage natural product will improve the taste and healthiness of traditional holiday treats.

Salad

Let's make a chicken heart salad, hearty dish with excellent taste.

Ingredients

All products are available and inexpensive:

• meat product – 500 grams;
• fresh mushrooms (champignons or oyster mushrooms) – 400 grams;
• walnuts, dried and chopped – 3/4 cup;
• boiled eggs – 4 pieces;
• freshly ground black pepper - a pinch;
• sunflower oil for frying;
• mayonnaise – 250 grams.

Cooking method

It is advisable to purchase chilled rather than frozen offal:

1. Boil the hearts in broth bay leaf and a few peas of allspice. Cool, cut off excess fat and blood vessels, chop into cubes or strips.
2. Wash the mushrooms, cut into slices, fry in oil.
3. Mix all ingredients, season with mayonnaise, add salt if necessary.

Let the dish sit in the refrigerator for 2-3 hours; it will acquire a more piquant taste.

You can experiment, bring your own flavor and other components. Chicken heart salad will take on a different taste if you add fresh cucumber, hard cheese or Korean carrots.

First courses

Traditional Russian cuisine contains huge amount first courses, not the least of which is chicken heart soup. The soup turns out to be aromatic, satisfying, and at the same time not very high in calories.

Ingredients

The quantity of products is calculated for a 2-liter pan:

• chilled hearts – 500–600 grams;
• potatoes – 300 grams;
• onions and carrots - one piece each;
• vegetable oil for frying – 50 milliliters;
• greens, a mixture of peppers, salt - to taste.

Cooking method

If the meat product is frozen, defrost under normal conditions:

1. Rinse the hearts, remove excess. You can cut them into rings or cut them into 4 pieces. Place in a saucepan of boiling water and bring to a boil. Drain the water, rinse the meat, add fresh water. The first broth is cloudy and has an unpleasant tint. Chicken heart soup cooked with it will not be transparent. Add salt and simmer over low heat for an hour.
2. Peel the vegetables, chop the onion small cubes, and potatoes - large. Grate the carrots.
3. Fry the onion in sunflower oil. As soon as it turns brown, add the carrots.
4. Place the potatoes in a saucepan, boil for 10 minutes, add frying, salt and pepper, cook until the potatoes are done.

When serving, add fresh herbs to each plate. So light delicious soup Chicken hearts can be served not only for lunch, but also for dinner.

Very often chicken hearts in sour cream appear on our tables. Before cooking, they must be washed, tubes and excess fat cut off. Cut a piece of meat lengthwise, remove any remaining blood. Most often, stewed chicken hearts are cooked with vegetables. Seasonings can be adjusted to taste. Chicken hearts in sour cream in a frying pan are especially soft.

Ingredients

Preferably fat sour cream, at least 20%:

• chicken hearts – 700 grams;
• vegetable oil – 100 milliliters;
• sour cream – 200 milliliters;
• onions – 2 pieces;
• flour – 1 heaped tablespoon;
• salt, spices - to taste.

Cooking method

Rinse the meat product, remove the tubes and fat:

1. Cut each piece lengthwise into 4 pieces, sprinkle them with flour, and mix.
2. Heat the frying pan, pour in the oil, add the hearts and fry until golden brown.
3. When the dish is browned, sprinkle it with onion, cut into half rings, and fry thoroughly.
4. For the sauce, mix sour cream with salt, pepper and spices. You can add a clove of chopped garlic. Pour the sauce into the frying pan.
5. Chicken hearts in sour cream in a frying pan should be thoroughly simmered over low heat, preferably on a flame spreader.

If necessary, you can add a little broth or water. The dish turns out to be very aromatic, chicken hearts in sauce with a side dish are a wonderful lunch option. The same recipe can be used if you plan to cook chicken hearts in cream.

Chicken hearts with mushrooms

Fried hearts with mushrooms are good for both an everyday lunch and a holiday table. Will give a special aroma forest mushrooms, but you can use more affordable champignons or oyster mushrooms.

Ingredients

Use the oil at your discretion, flavored or refined:

• offal - half a kilogram;
• mushrooms – 300 grams;
• onions – 1–2 pieces;
• oil;
• flour - half a tablespoon;
• mushroom broth - 200 milliliters;
• sour cream – 120 milliliters;
• salt, seasonings.

Cooking method

So let's begin:

1. Remove vessels and fat from the hearts, cut lengthwise into several pieces, rinse so that no traces of blood remain.
2. Cut the mushrooms into slices, add salt and boil for 10 minutes. Do not drain the broth.
3. Peel and chop the onion.
4. Heat the oil in a frying pan, add the onion, fry until golden brown, add the mushrooms and stir. Hold on hot frying pan 10-15 minutes.
5. Add the hearts and keep the frying pan covered over low heat. It is necessary to simmer the dish until soft; if necessary, you can add mushroom broth.
6. Meanwhile, let's make the sauce. Dry the flour in a dry saucepan, stirring until it becomes beige color and a pleasant nutty aroma. Pour a glass mushroom broth, grind so that there are no lumps left, and boil for a short time.
7. Add sour cream, bring to a boil, pour the contents of the saucepan into the fried chicken hearts, mix well, boil for a few minutes. Take a sample and add salt if necessary.

Chicken hearts in sour cream sauce are ready; they go well with any side dish, such as vegetables or porridge.

Unusual kebab

Traditionally, kebab is prepared from lamb or pork; offal is rarely used for this dish. If you cook chicken hearts on the grill correctly, you can get juicy treat with a delicate delicate flavor. The main thing is to marinate the product correctly. First, you must thoroughly rinse the offal, remove all films, excess fat and blood clots. Many people prefer to cook chicken hearts in a frying pan, but in this case the finished dish contains a lot of fat. Chicken hearts on the grill turn out to be less calorie and dietary.

You can prepare a marinade by mixing lemon or pomegranate juice, diced onion, salt, pepper, seasonings. It is necessary to mix the meat with these ingredients and pour in beer or mineral water. Marinating time is at least two hours. The prepared meat is threaded onto skewers, which must first be soaked in water. It is not practical to use skewers; the hearts are too small. The shish kebab is grilled over coals for about 20 minutes. Spicy chicken hearts on the grill can be prepared if you use a mixture of vinegar as a marinade, tomato ketchup, honey, onions and seasonings. Adding finely grated ginger will add a unique flavor to the dish.

Cooking shish kebab in the oven

Let's look at not quite traditional recipe cooking chicken hearts - kebab cooked in the oven. It can be prepared from chilled or frozen foods.

Ingredients

Spices can be selected to suit your taste:

• chicken by-products – 600–700 grams;
• soy sauce – 100 milliliters;
• balsamic vinegar - 60 milliliters;
• honey – 3 teaspoons;
• pepper, salt seasonings.

To get fragrant kebab, it is important to marinate the meat correctly. To do this, you need to mix liquid honey, dark soy sauce and balsamic vinegar and pour this mixture over the meat. Place the container in a cool place for three hours. Preheat the oven to 180 degrees Celsius, place a container of water on the bottom tier. Now you need to string the hearts onto wooden skewers and place them on the middle rack for 20-30 minutes. Wait for the chicken hearts to turn a nice golden color in the oven. It is important not to overcook them in the oven to prevent them from drying out. Ready dish it is necessary to add salt and pepper.

Hearts stewed in a slow cooker

If you are wondering how to cook chicken hearts tasty, healthy and inexpensive, use with the following recipe. Whatever one may say, for us potatoes are our second bread, without potatoes dining table can't get by. Therefore, let’s prepare chicken hearts with potatoes for our household. Let's use our indispensable assistant - a multicooker. Peel the potatoes, onions, carrots. Remove the film and wash the chicken hearts. Select the ratio of products to your taste.

Place chopped onion and grated carrots in a slow cooker and pour sunflower oil and fry, setting the “frying” mode. As soon as the vegetables are browned, add the offal. Let the dish stand for 30 minutes in the “stew” mode. Add potatoes cut into slices or cubes, add some salt and season with spices. Pour water into the bowl so that it is a few centimeters above the level of the potatoes. Turn on the “baking” mode, the process time is 50-60 minutes. Chicken hearts with potatoes baked in a slow cooker turn out soft and tender. The finished dish can be decorated with herbs.

Chops

Are you faced with the question of how to cook chicken hearts deliciously? Fry the chops, it's interesting dish It will definitely be on your family menu for a long time.

Ingredients

The list of spices can be reviewed, take your favorites:

• chicken hearts – 1 kilogram;
• eggs – 3–4 pieces;
• garlic – 3–4 cloves;
• salt, pepper mixture - to taste;
• breadcrumbs or flour - 200 grams;
• vegetable oil – 200 milliliters.

Cooking method

Let's prepare chicken hearts deliciously and simply:

1. We wash the meat product and remove films and tubes. Fat won't hurt, it will make the meat tastier and more tender.
2. We cut each piece of meat and open it like a book. We cover the table with a layer of plastic film and lay out our blanks. We also place film on top. We beat off pieces of meat. With this beating method, the cleanup time after cooking is reduced.
3. Season the dish with garlic and spices, add salt and mix.
4. Beat one egg with a fork and pour it into the meat, stir.
5. Prepare leison from the remaining two eggs by adding water and salt.
6. We dip each piece into the lezon, then roll it in breadcrumbs or flour.
7. Fry the meat in vegetable oil on both sides.

If desired, you can stew the chicken hearts in a frying pan. They are delicious both cold and hot.

Give free rein to your imagination and experiment in the kitchen. Before cooking chicken hearts, you can marinate them in soy sauce; you can use batter instead of breading. You will receive fried chicken hearts that differ spicy note. Your family will not immediately guess what such aromatic crispy dishes are made from. Bon appetit!

Not everything is made from offal. Most likely, they simply don’t know how tasty dishes made from giblets are and why these products are good and valuable. Fans of the latter, meanwhile, collect cooking methods, and at the same time - information about magical properties favorite hearts.

Useful composition. Chicken hearts are an excellent source of vitamins, minerals and proteins. They contain healthy omega-3 and omega-6 fatty acids, minerals such as zinc, potassium, selenium, iron, magnesium, sodium (in small quantities, 1-4% daily value), copper, phosphorus and manganese, essential for our health. Chicken hearts are an excellent source of vitamin B 12, providing 30% of it daily norm and riboflavin (12% of the daily value).

This by-product can be classified as moderate high-calorie foods, since 100 grams contain 130-150 calories. Calorie content: no more than 150 kcal

Harmful properties. However, the product has one drawback - “bad” cholesterol, of which 100 grams contain as much as 170 mg, or almost 40% of the permissible daily value. This means that those who have atherosclerosis or a predisposition to it should not get carried away with this by-product. As for the rest, treat yourself to delicious dishes from chicken hearts It's very possible. The main thing is not every day.

Chicken heart salad recipe

Recipe Ingredients: chicken hearts 200 grams, 1 pear, 1 avocado, 1 peach, 3-4 tbsp. spoons orange syrup, basil, rosemary, fresh thyme to taste, you can also use dry Provençal herbs, a handful of peeled walnuts, suluguni, bread crumbs, egg, pepper and salt, olive oil.

Wash and dry the hearts, chop finely and fry in vegetable oil, first over high heat, and then over low heat. Season with spices to taste. When the meat is ready, pour in the orange syrup.

Cut the peeled avocado into thin slices and sprinkle lemon juice and put it in a salad bowl. Place the same chopped pear (without seeds) here.

Suluguni cut into small pieces in batter (dip first in a lightly beaten egg, then roll in breading and so on again) fry in oil, place on avocado and pear.

Add hearts, sliced ​​peach and chopped nuts to the salad. Drizzle with lemon juice and olive oil.

Soup with chicken hearts and dumplings

Light soup with chicken giblets for children and adults.

Soup ingredients: 300 grams of chicken hearts, 4 glasses of water, 2 medium potatoes, 1 large carrot, 1 medium onion, 1 stalk of celery, salt and pepper to taste, 1 bay leaf, 1 tbsp. spoon of vegetable oil.

For dumplings: 1 egg, 4 tbsp. spoons heavy cream or milk, 5-6 tbsp. spoons of flour.

Making a recipe with chicken hearts. Clean and rinse chicken giblets. Place in a saucepan, add water and cook for 30-40 minutes over low heat, removing any foam that forms. Remove the finished hearts from the broth and cut into small pieces and return to the pan. Add diced potatoes and cook for 10 minutes.

In a frying pan, sauté finely chopped onions, carrots and celery in vegetable oil. Add vegetables to soup.

To prepare the dumplings, mix the eggs, cream and flour well. Take the dough with a teaspoon (about half a spoon) and dip it into the boiling broth. Add bay leaf, salt and pepper to taste and cook for 5 minutes. Take out the bay leaves.

Serve the soup hot with chopped herbs.

Grilled chicken hearts recipe

Recipe ingredients: chicken hearts 800 grams, 1 liter cold water, salt to taste, 2 tablespoons of sugar, baguette slices, vegetable oil for greasing the bread.

For the sauce: 50 ml water, 1 clove garlic, 100 ml olive oil, a bunch of fresh parsley, 2 tablespoons Sherry vinegar ( wine vinegar), 1 teaspoon sugar, 1/4 teaspoon dried oregano, 1/8 teaspoon hot red pepper flakes.

For this number of chicken hearts, which will be placed two on a skewer, you will need about 26 small wooden skewers, which must first be soaked in water for 1 hour.

Dissolve salt and sugar in a large bowl with a liter of water. Place the chicken hearts, well washed and peeled (the fat may not be cut off). Stir and leave for 3 hours. Prepare the sauce by bringing 50 ml of water to a boil with 1 teaspoon of salt and adding finely grated garlic. Remove from heat and let cool completely.

Separately, thoroughly mix the oil, chopped parsley, vinegar, sugar, oregano and red pepper. Add to the cooled water and, if necessary, adjust sugar, salt, vinegar and oil to your taste.

Drain the water from the chicken hearts, distribute 2 pieces per skewer, leaving 2-3 cm between them. Place skewers on a paper towel to dry. Heat the grill if making it outside (or the oven to 200 degrees if making it at home) and toast the bread slices on both sides. Brush the hearts with oil and bake until done, turning occasionally (on the grill this will take about 5 minutes, in the oven up to half an hour).

Place a slice of bread on a plate, on top - a skewer with prepared chicken hearts, which should be generously poured with sauce.

You can also cook these kebabs on a grill pan with a small amount of vegetable oil.

Cooking time: 5-7 minutes per skewer.

Sauté with spicy chicken hearts

If the dish were not so spicy, it could be called dietary.

Recipe ingredients: chicken hearts 500 grams, 3 stalks of celery, 3 cloves of garlic, 2-3 hot red peppers, 2 cm fresh ginger, 3 tablespoons soy sauce, 1 cup chicken broth, 1 tbsp. a spoonful of rice wine, 100 grams of tofu with herbs.

Preparation. Trim excess fat from the top of the chicken hearts, cut them along one side and unfold them (like a book). Make several cross-shaped cuts along the outer surface.

Remove the tough fibers from the celery and cut the stem into 5cm pieces. Place them in boiling water for a few seconds to remove the strong celery flavor, remove to a colander and drain. Add 1 tbsp to the same water. a spoonful of wine and, when the oxen boils, lower the hearts for 30 seconds. Throw them in a colander too.

Heat 1 tbsp. spoon of vegetable oil in a frying pan over high heat, fry the tofu, cut into cubes, until light brown, push to the edges of the frying pan. Add 2 tbsp. spoons of oil, add chopped ginger, red pepper and garlic, fry lightly (until a spicy aroma comes out), then add chicken hearts and pour in chicken broth, stir and cook until the meat is tender. Add celery, stir, let simmer for 5 minutes and remove from heat.

Serve hot.

Chicken hearts recipe with grapes

Recipe ingredients: 500 grams of chicken hearts, 150 grams of seedless grapes, 1 medium onion, 1 tbsp. spoon of dried rosemary, 50 ml apple cider vinegar, vegetable oil or fat for frying.

Preparation. Cut the onion into cubes and fry in oil along with rosemary, which is best added halfway through the process. Then add the grapes and pour in the vinegar. Roast the grapes for a few minutes. Place the hearts, cover the pan with a lid and simmer over low heat until the meat is cooked. Take out the hearts and grapes, and turn the remaining products in the pan into a thick, homogeneous sauce, using a blender.

Serve the hearts with grapes, pouring a generous amount of sauce over them. A salad from fresh vegetables or boiled potatoes.

Recipe for chicken hearts baked with green onions and beer

Somehow it’s not accepted here festive table serve dishes made from offal. In particular, chicken hearts. But in vain. Guests will never know what it is delicious dish.

Ingredients: 500 grams of chicken hearts, 2 bunches of green onions or 4 onions, 250 ml (1 glass) beer, 60 ml vegetable oil, salt and pepper to taste, 2 tbsp. spoons of dry thyme and paprika.

How to cook chicken hearts. Peel and wash the hearts. Cut the onion into small pieces (or thin half rings if using onions) and place in a baking dish. top with oil and beer. Add chicken hearts, season with pepper, salt, thyme, paprika. Place in an oven preheated to 200°C and bake for 40-60 minutes or until the liquid volume is reduced by half and the hearts are completely cooked.

Recipe for breaded hearts

Delicious breading gives the meat a piquant flavor. By taking different seasonings, you will get a new delicious dish every time.

Ingredients: 500 grams of chicken hearts, 1 tablespoon curry powder, ½ teaspoon salt, 1 teaspoon black pepper, 3 cloves garlic, 2 medium eggs, ½ teaspoon chili powder, vegetable oil for frying, 4 tablespoons flour, 1 cup bread crumbs.

Preparing the recipe. Boil the chicken hearts for 5-7 minutes, drain and rinse under running water.

The breading will consist of 3 parts, so in the first plate, add flour, curry powder, salt, black pepper, chili pepper and add chopped garlic, mix. In a second bowl, beat the eggs. Place bread crumbs in the third. First roll each heart in flour, then dip in the egg and coat with crumbs.

Place the finished hearts on flat dish or cutting board. Pour oil into the frying pan (in quantity - the heart should drown in it up to half), heat over medium heat and fry the hearts for 4-5 minutes or until golden brown on all sides. Place on a plate lined with paper towel to remove excess oil.

Serve with vegetables and rice.

Chicken hearts with delicious gravy

Recipe ingredients: chicken hearts 1 kg, 100 grams of butter, 1-2 bay leaves, a sprig of rosemary, pepper and salt to taste, 1-2 tbsp. spoons breadcrumbs, 2 tbsp. spoons of soy sauce, fresh parsley.

Cooking chicken hearts. Place the prepared giblets, bay leaf and rosemary in heated water. Cook until tender, then drain in a colander and drain. Melt the butter in a saucepan, add the hearts and fry over medium heat for about 10 minutes. Pour in soy sauce, salt and pepper, and add bread crumbs. stir and remove from heat.

Serve with finely chopped parsley and garnish.

Chicken hearts recipe with beer

An interesting combination - honey, beer, rosemary and hearts. This gives excellent results and is a must try.

Recipe ingredients: 500 grams of chicken hearts, 330 ml of beer, 1 teaspoon of honey, a sprig of rosemary, 3 cloves of garlic, 3 tbsp. spoons of olive oil, salt and ground black pepper to taste.

How to cook chicken hearts. Prepare the marinade by mixing beer, honey, pressed garlic, rosemary leaves, oil, salt and pepper. Pour the washed giblets with marinade and cover with a lid and place in the refrigerator for a day. After the time has passed, drain the marinade and blot the meat with paper napkins, wiping it almost dry. Place in a greased baking dish and bake under the broiler (top grill) for 15-20 minutes.

Serve with mashed potatoes or boiled rice, garnished with fresh rosemary leaves.

Chicken heart shashlik recipe

You can also greet guests with such kebabs.

Recipe ingredients: chicken hearts 500 grams, 1 onion, 2 sweet peppers, 3 ripe tomatoes, 2 medium carrots, paprika, salt to taste, 1 tbsp. a spoonful of vinegar, 2 pinches of sugar, 200-400 ml of wine.

Preparation. Salt the well-washed hearts and sprinkle with paprika to taste. Soak in wine for an hour, then drain through a colander. Thread onto skewers and grill on all sides. Coarsely grate the carrots, chop the onion finely, and also chop the peeled peppers. Fry the vegetables in oil. Add the grated tomato and let the sauce simmer until it thickens. Pour in 1 tablespoon of vinegar, add sugar, stir and remove from heat.

Serve chicken heart skewers with sauce.

Hearts with soy sauce and honey

What to serve or with what, choose for yourself. The dish goes well with wine or beer, as well as with mashed potatoes and vegetables.

Recipe ingredients: chicken hearts 500 grams, 100 ml soy sauce, 1 teaspoon honey, 1 teaspoon balsamic vinegar, 1 teaspoon dry oregano, 1/4 teaspoon ground black pepper, vegetable oil, 1/2 tbsp. spoons of red pepper, juice of 1/2 lemon.

How to cook. Peel the chicken hearts, rinse and dry with a paper towel.

In a bowl, combine soy sauce, balsamic vinegar, honey, oregano and black pepper. Place the chicken hearts in a bowl and marinate them for at least a couple of hours.

Heat 2 tbsp in a saucepan. vegetable oil, add the meat (do not pour out the marinade!) and fry over high heat until beautiful crust, then pour in the marinade, reduce the heat to low and simmer under the lid for 25-30 minutes (during this time the liquid should almost completely evaporate).

To serve, place on a serving plate and sprinkle with lemon juice. The dish should be warm when served.

Chicken hearts with mushrooms and sour cream

The creamy taste of the dish, soft mashed potatoes - what else is needed for... have a delicious dinner? …. Pickled cucumber.

Recipe ingredients: chicken hearts 500 grams, 2 onions, 1 tbsp. a spoon of vegetable oil, 250 grams of champignons, 200 ml of sour cream, a pinch of paprika, salt.

Preparation: to Boil the urine hearts in salted water for 8-10 minutes. You can add your favorite spices, for example, allspice, bay leaf. Drain in a colander. In a deep frying pan, saute the chopped onion in half rings. Add mushrooms cut into thin slices and simmer until all the liquid has evaporated (5-8 minutes). Reduce heat, add sour cream, season with salt and paprika, simmer for 5 minutes. Add the hearts and simmer for another 10 minutes.

Serve hot with mashed potatoes.

Recipe for a very simple salad with chicken hearts

If you take care to cook chicken hearts in advance, and you have a jar on the shelf canned beans, then the salad will be on the table in 5 minutes.

Recipe ingredients: 400 grams of chicken hearts, 1 medium carrot, 1 can of beans of any color, vegetable oil, salt and pepper, herbs.

How to cook chicken giblets . Boil the hearts until cooked (you can use your favorite spices when boiling). Drain in a colander. Place the beans from the can on a sieve and rinse. Place chicken hearts (you can cut them into halves), beans, grated “Korean style” carrots into a salad bowl, add salt and pepper to taste, pour in oil (1-2 tablespoons), stir and sprinkle with chopped herbs.

Serve on lettuce leaves.

Chicken hearts - recipe with rice

Almost pilaf, almost... But definitely delicious.

Ingredients: 500 grams of chicken hearts, 1 onion, 1 carrot, 1.5 teaspoons of curry (or to your taste), salt, 250 grams of rice, 3 tbsp. spoons of soy sauce, 2-3 tbsp. spoons of vegetable oil.

How to cook pilaf from chicken hearts. Heat vegetable oil in a thick-bottomed saucepan, add peeled and finely diced onions and carrots, fry for 2-3 minutes, stirring constantly.

Add cleaned and washed chicken hearts. Turn the heat up to high and cook for a couple of minutes, stirring to prevent the meat from burning. Then reduce heat to medium, pour in soy sauce, stir. Cook for 10 minutes covered.

Place rice, curry and pour in 2-2.5 cups hot water. Stir, let it boil and turn the heat to very low. Cook, covered, for 20-30 minutes. Remove from heat and let sit for half an hour.

Serve hot, sprinkled with herbs. Fresh or salted (pickled) vegetables are perfect for this dish.

Hearts with rice and vegetables

A hearty, substantial dish for a home-cooked lunch.

Recipe ingredients: chicken hearts 800 grams, 3 stalks of green onions, 150 grams of champignons, 1 carrot, 200 grams of rice, 5-6 tbsp. spoons of vegetable oil, salt, pepper, dry thyme, fresh parsley and celery.

Preparation. Rinse the hearts thoroughly and boil in salted water for about an hour. Place in a colander (do not throw out the water!).

Fry chopped green onions, carrots and mushrooms with a little oil until soft. Place hearts, fried vegetables, rice, and spices in a baking dish in the oven. Pour in the liquid in which the hearts were cooked at a ratio of 3:1 (liquid to rice).

Place in a preheated oven at 180 degrees for 30 minutes or until the rice is cooked (if the top is browned, cover it with paper).

Serve sprinkled with finely chopped parsley.

Offal is not popular only because not everyone knows how to cook it. 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 this article I will not only talk about this product, but also consider the most interesting recipes cooking at home.

Preparatory stages: 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 this, rinse with running cold water.

The offal is prepared in the oven, slow cooker, fried, stewed, boiled. Just not for too long to maintain juiciness and softness. 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 maintain juiciness so that the dish does not end up becoming tough. The duration of cooking depends on how young the meat is: the older the chicken, the longer it takes to cook until fully cooked. For chicken hearts, it will take only half an hour, and for mature chickens, it will take about two hours. The approximate “age” can be determined by 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 using sour cream, cheese and other hearty ingredients, nutritional value increases significantly.

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

Cooking delicious chicken hearts in a frying pan in sour cream

Among popular recipes- stewing in sour cream in a frying pan. For cooking culinary masterpiece you'll need a simple one grocery set.

Ingredients:

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

Preparation:

1. Chop the onion and garlic and fry in oil until transparent.
2. Excess fat and blood vessels are removed from the hearts. After this, they can be placed in a frying pan and fried over medium heat until the pink.
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 become soft, 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. The dish can be decorated with green vegetables and tomatoes.

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 bulb;
• medium carrot;
• head of garlic;
• 8 pcs. prunes;
• a pinch of paprika;
• 2 tsp each dried dill and salt.

Preparation:

1. We prepare the hearts, clean the vegetables, rinse with water, cut the garlic into slices, and prunes into cubes.
2. Mix the ingredients with the hearts, add salt and pepper. Cut the potatoes into cubes separately and place them in pots in portions. The cubes can be made large. Place vegetables and offal on top.
3. Pour boiling water over everything (⅓ cup into each pot), cover with lids and place in an oven preheated to 180 degrees. In an hour the dish is ready.

Chicken heart skewers in the oven

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

Ingredients:

• 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 placed in a deep container in which they will be marinated.
2. All ingredients - honey, vinegar, sauce, spices - are added to the dish, mixed thoroughly with your hands and left for 1.5 hours.
3. Then they are strung on wooden skewers and placed in a baking dish.
4. Pour the rest of the marinade over the 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 turn over and bake for another 20 minutes.

How to cook chicken hearts in a slow cooker

Cooking in a slow cooker simplifies the process, because you don’t need to constantly monitor the dish.

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 placed in the multicooker bowl.
3. Salt and pepper are added to taste, everything is mixed.
4. The stewing or soup cooking program is selected and the timer is set for 45 minutes.

What can you cook from chicken hearts?

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

Hearts in cheese sauce

Another amazing dish that completely changes the idea of ​​offal. To prepare aromatic 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;
• onions - 2 pieces;
• salt, pepper - to taste;
• starch - 2 pinches;
• dill, parsley;
• Refined sunflower oil – for frying;
• hearts – 700 g.

Preparation:

1. It is better to cook in a deep frying pan with heated vegetable oil. Place the hearts in such a prepared container, pepper and salt. Fry over high heat for about 3 minutes.
2. Then reduce the heat and fry for another 15 minutes.
3. Cut the onion into cubes, fry until golden brown in another frying pan and add to the hearts, leaving to simmer for another 15 minutes. low heat.
4. Don't forget to stir from time to time.
5. We wash the greens in running water, dry them on a napkin, and chop them finely. Peel the garlic and chop it.
6. Grate the cheese on a coarse grater and add it along with sour cream to the offal, mix.
7. Watch when the cheese melts, add starch, herbs and garlic to the pan. Bring to a boil, taste for salt, add more if necessary and remove from heat. Fragrant and delicious hearts V cheese sauce ready.

If traditional first If you're tired of the monotony of your dishes, you can make soup from chicken hearts. It won't take long and will require minimum set products.

Ingredients:

• 500 g 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, clearing them of all excess, and peel the vegetables.
2. While the broth is cooking, cut the potatoes into cubes, grate the carrots on a 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.
5. 15 minutes after the potatoes have been poured in, add fried potatoes to our soup, season with bay leaf, pepper, don’t forget to add salt, and garnish with chopped parsley.
6. The classic soup is 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 light and tender. The cooking principle remains the same as in the previous version, but the vermicelli is 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;
• green;
• mayonnaise – 250 g;
• pepper and salt.

Preparation:

1. Boil the hearts in salted water, and add bay leaf for flavor. Cook after boiling for 20 minutes, drain the liquid when finished.
2. While the hearts are cooking, boil the eggs and cut the cucumbers into cubes.
3. Then chop the cooled eggs and hearts into rings or cubes.
4. Combine ingredients in a salad bowl. Don't forget to add corn, as well as 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 chicken heart meat is enriched with vitamins and minerals, it is also perfectly digestible, which makes it indispensable in healthy diet.

Regular use offal for food allows you to:

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

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