Chicken liver and heart. Chicken liver and hearts recipe

If you have a question, the components of which dishes can be a chicken heart and liver recipe, which we bring to your attention in cream sauce, will vividly illustrate the possibility of a harmonious and very gentle combination these offal. Maybe, culinary masterpiece you can’t name it, but the benefit it brings regular use chicken hearts and liver, it is difficult to overestimate: it saturates the human body with iron, and the chicken heart contains the protein necessary for the vital activity of cells.

Ingredients:

Chicken liver - 300 g;

Chicken hearts - 200 g;

Onion (medium size) - 1 pc.;

Cream 10% - 1 cup;

Salt, herbs - to taste;

Vegetable oil - 3-4 tablespoons.

How to cook chicken liver and heart:

Chicken liver and hearts must be prepared for heat treatment: thoroughly rinse the liver under cold water, free hearts from excess fat and blood vessels and also rinse well.

Liver cut into in small pieces. Hearts, if they are not too large, can be left whole. If there is a need to cut them, then it is better in half. Put offal in a colander to drain excess moisture.

Chop the onion, fry in hot oil until golden. Add hearts to the onion first and fry for 10-15 minutes over high heat. Then add the liver and fry for another 5-7 minutes. We draw your attention to the fact that you need to fry it on high heat so that the liver pieces do not lose their shape and the hearts do not become flabby.

Reduce the heat, pour cream into the pan with liver and hearts, salt and simmer until tender (usually for about 25-30 minutes).

The finished dish, which turns out to be very tender, tasty and beautiful, sprinkle with herbs and serve with any side dish: both mashed potatoes and buckwheat or fig. If someone prefers lettuce or fresh vegetables- they will also be quite appropriate.

Good day everyone! chicken liver and hearts stewed in sour cream tender dish and besides, it cooks very quickly. Yesterday I went shopping and thought what to cook for dinner on hastily, because with the beginning of the school year, time became sorely lacking. Entering the meat department, I stumbled upon chilled and fresh chicken hearts and liver and remembered that once upon a time I tried a dish of 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 ever tried chicken liver, they will not 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 kids don't like beef liver, and the dish that I propose to cook today was eaten for a sweet soul. And all because chicken liver has practically no specific taste, so soft that it literally melts in your mouth, and does not smell at all during cooking. 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 chicken heart 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 as a side dish. Below you will see step by step photos with comments. I cooked for 4 people, two of which are small children. You may need more original products. At the end of the recipe, I will tell you how to count carbohydrates for a person with diabetes on insulin. So, we need:

For the main course:
500 g chicken hearts
500 g chicken liver
1 medium onion
3 art. heaped spoons fat sour cream, which you will find (I have 30% sour cream today)
2-3 tablespoons refined olive oil
salt (I use Himalayan pink)
a few laurel leaves
pepper
you can add thyme or basil, but I didn’t have them at that time

For vegetable side dish(in brackets the amount of carbohydrates):
300g fresh or frozen broccoli (15g carbs)
100 g leeks (5.5 g carbs)
50g medium carrot (3.5g carbs)
100 g fresh or frozen green beans (3.5 g carbs)
20 g butter
Salt, spices to taste

Liver and hearts I will cook in a high-sided pan, and vegetables in a wok with non-stick coating. First, cut the liver into more small pieces, and simply cut the hearts in half lengthwise. Heat up the pan with olive oil and throw in the liver and heart. Then sliced into half rings onion. I know that 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 give juice, this is about 10 minutes, we can disassemble the broccoli inflorescences, peel the carrots and cut them into cubes and half rings along with the leek, respectively. If you use frozen food, then the food in the bags is already crushed, so you need to get it out of the freezer right before cooking and throw it into a hot wok unfrozen.

Why did I take broccoli? Because I think that this cabbage is the most useful of all types of cabbage, and perhaps one of the most useful among all ground vegetables. Someday I will tell you more about this vegetable, so as not to miss it.

Well, our offal has warmed up and given juice, now you can put sour cream, stir so that the sour cream dissolves evenly and leave it to stew for another 15 minutes. Don't rush to start cooking vegetable garnish, because in a wok it cooks very quickly. 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 the vegetables as soon as they are ready, because if they are still simmering under the lid, waiting for the liver and heart, the taste may deteriorate, and all because the trick is that the vegetables are a little undercooked. They should be firm and slightly crunchy in taste. I think so more original taste and more vitamins are stored.

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

Then we throw in the rest of the vegetables, pepper, salt and close the lid for another 5 minutes, stirring occasionally so as not to burn. In between mixing vegetables, lay the herbs, pepper and salt the hearts and liver that are being prepared, and simmer for another 5 minutes under the lid.

We check readiness for a tooth. Vegetables should not be raw, but not boiled. Ideally, broccoli should not lose its beautiful green color, but rather become even brighter. If the broccoli turns pale, it means that you have overcooked it. We 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 in your plate?

I want to remind you that vegetables after heat treatment, 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 I take and how many carbohydrates they contain. Before cooking, you need to weigh the empty wok pan and write down this value. Then cook as mentioned above. During the cooking process, you need to calculate how many carbohydrates you have, summing everything up.

Thus, you will find out how many XE or carbohydrates are in total portion. 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 resulting amount. This is how you get the total weight ready meal, in which you already know the amount of carbohydrates.

total weight of vegetables - so many grams of carbohydrates or XE

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

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

Serve both dishes freshly cooked and hot. If you cook in advance and then reheat, it will be completely different. Sprinkle with finely chopped herbs before serving and enjoy!

With warmth and care, endocrinologist Dilyara Lebedeva

Prepare the necessary ingredients. Turn on the multicooker on the "Frying" function and pour vegetable oil. Peel onions and carrots. Cut the onion into small cubes, and the carrot into strips. Pour the carrots and onions into the multicooker bowl, fry until soft (for 3-4 minutes), stirring occasionally.

Make cross cuts on the tomatoes, pour boiling water over them, remove the skin. Peeled tomatoes cut into small cubes (you can grind with a meat grinder or blender) and put in a multicooker bowl with onions and carrots.

Wash bell peppers, remove seeds and stalk. Cut the peppers into cubes or strips and put in a bowl.

Add salt to taste, black ground pepper and lay out bay leaves, pour in water, switch the multicooker to the "Extinguishing" function.

chicken hearts wash thoroughly, get rid of blood clots in the chambers and put in a multicooker bowl.

Close the lid of the multicooker and simmer for 30 minutes.

Clean the chicken liver from films and rinse thoroughly. After 30 minutes, put the liver in a multicooker bowl.

Close the multicooker lid and continue stewing chicken hearts and liver for another 15 minutes.

Put chicken hearts with liver along with vegetables from the multicooker bowl on a dish and serve warm.

Delicate liver with juicy and very delicious hearts Pairs well with many side dishes.

Enjoy your meal! Cook with love!

Opinions about products such as liver and chicken hearts are divided into “Tasty!”, “Useful!” and "This can't be eaten!". In fact, these two offal 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 it will be possible to learn about some useful properties giblets and several ways of cooking.

chicken liver

This product is quite popular and is eaten, as it is considered very useful. There are a lot of trace elements and minerals in the liver, which are necessary human body for normal life.

disadvantage 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.

Chicken liver will be useful for people suffering from respiratory diseases, when tired, it is considered a storehouse folic acid. For children, such a product is also recommended for use, but only from young chickens grown on proper nutrition.

chicken heart

The life-sustaining 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 due to its low calorie content. And another advantage of this body 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 tasty, original dishes and how to prepare them.

at home

One of the simplest and delicious meals. The recipe "Chicken liver with hearts at home" is popular and has long found its admirers. To begin with, we take the main ingredients (liver and chicken hearts), be sure to process before cooking. We wash the liver and soak it 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 desired, you can cut the hearts in half and just rinse.

Preparation method and ingredients:

chicken liver and hearts - 400-600 grams (depending on preference, this will not affect the taste);
one medium-sized bulb;
carrots of medium size;
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 begin the process itself.

Oil is poured into a deep frying pan. After heating, chicken hearts are poured into it, which are fried for 10 minutes with constant stirring. Then you need to put the liver in the pan and fry until the juice evaporates, not forgetting to stir.

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

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

Then you should add bay leaf and leave for another 5-7 minutes. Then turn off the burner and let it brew for 10 minutes. After this time, remove the parsley 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 clean the liver and hearts from veins, fat, films and blood clots. Cut into pieces (not very small). Hearts can be left whole.

Put the offal 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 frying main “heroes” of the dish, the half rings of which must be cut in half again. Add salt and spices.

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

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

Liver and hearts in a pot

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

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

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

Cutlets from offal

The recipe for chicken hearts and liver in the form of cutlets is suitable for picky eaters 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 pass through a meat grinder. Do the same with soaked offal. Finely grated carrots and 2-3 potatoes are added to the resulting mixture.

Then two eggs and spices are added 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 oil, pouring with a ladle (like pancakes).

You can serve with any side dish.

shish kebabs

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

Cleaned and pre-soaked offal are taken. They are strung on skewers and fried on a grate, smeared with butter (melted). Already cooked skewers are peppered and salted to taste. Such a dish will be very well combined to taste with a cucumber - both fresh and salty.

For offal lovers, I recommend trying a dish such 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 the liver is disliked by many. However, after tasting hearts and liver stewed with vegetables in sour cream sauce, you will be pleasantly surprised by the gentle pleasant taste. In addition to onions and carrots, you can add any other vegetables, such as tomatoes, zucchini, green beans, eggplant and Bell pepper. Mushrooms are also suitable.

Pairs 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 water
3 art. l. sour cream
1 tsp salt
1 tsp spices
greens before serving

Cooking

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

2. Prepare vegetables. A large onion needs to be peeled and cut into small cubes. Having cleaned large carrots rub it on coarse grater or cut into sticks.

3. Heat the frying oil in a frying pan. Having done medium fire, put the chopped vegetables there. Stir and sauté for 3 minutes, stirring. Make sure that the vegetables do not burn, you can reduce the fire.

4. Put the hearts and liver into the pan, mix and fry everything together for about 7 minutes, you can leave the fire 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.