Delicious recipe for chicken hearts and liver. Recipes for dishes made from chicken by-products - liver and heart

If you have to cook dinner, then take a closer look at the recipe for chicken hearts with liver, which goes great with almost all side dishes: mashed potatoes, various cereals, pasta.

INGREDIENTS

• Chicken hearts 300 grams
• Chicken liver 300 grams
• Onion 2 pieces
• Sour cream 150 grams
• Salt To taste
• Pepper To taste
• Chili pepper To taste
• Bay leaf 2 pieces
• Oil for frying 2 tbsp. spoons
• Grated nutmeg To taste
• Parsley 2 tbsp. spoons

1. Before preparing chicken hearts with liver, remove all veins from the offal and cut off excess fat. Rinse everything under running water. Dry with a paper towel.

2. Take onions. Peel it off. Soak the knife in cold water(so as not to cry when cutting), cut the onion into half rings.

3. Heat in a frying pan vegetable oil. Lay out the hearts. Fry for 5-7 minutes. Then add onion half rings to them. Fry for about 5 minutes. Add a little chili pepper, having first crushed it.

4. Then place it on the frying pan chicken liver. Fry everything together until the liver turns light. Salt and pepper to taste. Add grated nutmeg.

5. Combine sour cream with frying. Stir. Place a couple of bay leaves. Cover with a lid. Turn the heat to low and simmer for 10 minutes. Wash and chop the parsley. A few minutes before it’s ready, put it in a frying pan.

6. When the dish is ready, turn off the heat and leave the dish covered for a couple of minutes. Then serve warm. Bon appetit!

povar.ru

Chicken liver with hearts in creamy vegetable filling

Good day! In this culinary recipe we want to tell you about how to cook chicken liver with hearts. Chicken liver and heart are not only tasty, but also extremely healthy. They contain many micronutrients and vitamins that contribute to the proper development of the body. However, it is believed that due to large quantity cholesterol concentrated in these by-products, you should not eat hearts and liver more than three times a week.

According to reviews from consumers and culinary specialists, the taste of chicken hearts and livers is most accurately revealed in combination with vegetables: onions, carrots and sour cream or cream. These are the ingredients I will use in preparing this dish today.

Ingredients:

• 300 grams of chicken hearts,
• 300 grams of chicken liver,
• Two onions
• Carrot,
• 250 grams of sour cream or heavy cream,
• Spices,
• Salt as desired.

Recipe for chicken liver with hearts in creamy vegetable filling.

To start preparing chicken liver with hearts, let’s prepare the products.

After thorough washing, the liver

need to be thoroughly cleaned of veins. At this stage, it is better not to spare offal, so that later during cooking the dish does not become bitter.

After washing the vegetables, they need to be peeled.

Grate carrots onto coarse grater.

Cooking livers and hearts

The by-products need to be fried for about 5 minutes (they will turn a light pink color).

Add 150 ml of simmering water to the frying pan along with the onion.

Following the onions, add carrots to the pan.

After 15-20 minutes. stew over medium heat, add cream or sour cream.

If desired, 10 min. Before turning off, it is permissible to add a couple of bay leaves.

After 30 min. delicious from the start chicken liver with hearts ready in creamy vegetable filling.

The liver should be soft and crumbly, and the hearts should be very juicy.

blyudaizkuritsy.ru

How to cook chicken liver and heart

Hello, dear readers. Today I will show you how to cook chicken liver and heart.

Not so long ago, four years ago, during my wife’s second birth, tests showed low hemoglobin. It was not critical, and the doctor said to raise hemoglobin with food. Since then, our hemoglobin has been fluctuating, it all depends on our diet.

If it falls, we switch to the liver; if it rises, we forget about it. Read about the norm of hemoglobin in the blood of women and what hemoglobin should be during pregnancy in my wife’s article here. The information is necessary and useful, which every woman and every person in general should know about.

And I'm already so tired of it boiled liver that we decided to diversify our cooking. To be honest, I don’t know if there is such a recipe on the Internet, I came up with it myself (I don’t give credit to myself). I assure you that the chicken liver and heart turn out very tasty. All our friends who try this dish ask for the recipe. This dish has already become a tradition with us; it is on our table for any holiday. Just yesterday guests came and cooked a lot different dishes and of course chicken liver with hearts, I’ll tell you that no one remained indifferent. Well, what can I say when everything just melts in your mouth. Of course, this dish is far from dietary, but tasty.

Why also the heart, you ask, because the liver is already boring, and you want to diversify your menu. After all, my hemoglobin is normal. Moreover, I already wrote on the blog how to increase hemoglobin with food. I also chicken breast I added it there later. Well, now a little more about the recipe itself.

To prepare chicken liver we will need.

• Chicken liver 500 grams
• Chicken hearts 700 grams
• Chicken breast 600 grams
• Lard about 250 grams
• One large onion
• 5 pieces allspice
• 10 pieces black pepper
• 3 bay leaves
• One teaspoon of salt
• Ground pepper to taste

How to cook chicken liver

First, let's take our prepared lard. We will also peel the onions and prepare the chicken breast. My breast is from a home-grown chicken; recently my parents were visiting and brought some gifts: home-grown chickens, delicious vegetable oil from a nearby butter shop (you can’t buy this from us), walnuts and a lot more delicious things.

Cut the lard into pieces and place in a frying pan. In order for all the ingredients to fit, I take large frying pan with lid. This is not Lenten dish, but you can replace lard with vegetable oil. But for me, chicken liver with hearts made with lard turns out tastier and softer.

We put our lard on the fire, and while the lard is frying, we will wash and cut the liver and breast, I do not cut the heart. Don't forget about our lard. Turn the lard over in the frying pan so that it renders better. Already at the first stage of cooking in the kitchen it costs a lot delicious aroma rendered lard, especially for Ukrainians. What kind of Ukrainian doesn’t like lard?

By the time we washed and chopped our liver and breast, the lard had already rendered, but there is no need to render the lard completely if you do not want to remove it from our dish. I personally leave the lard, and therefore I don’t wait until it is completely rendered, because I specially took lard with a slot, the neck part, for this purpose, it melts well.

The lard will then be soft and tasty. Add our already chopped liver and breast to the pan, and don’t forget about the hearts. Leave it all on low heat. After the liver has been stewed for 10-15 minutes, I mix everything and add bay leaf, black and allspice.

In general, the bay leaf should be added about 5 minutes before the dish is ready, but I add it during the cooking process. I like it better this way. I already wrote about bay leaves on the blog. After all, this is not just a seasoning for a dish, it can also be used for treatment. More information about treatment and use bay leaf V folk medicine you can read in my article.

As you can see, we have a sufficient amount of liquid in the pan. This gives up its moisture to the heart and liver, and then to the onion. But don't worry, the liver will be soft due to the rendered fat from the lard.

Simmer for another 10 minutes. While our liver is stewing, I chop large pieces onion. Then I add the onion after stirring once again.

Leave to simmer for another 15 - 20 minutes over low heat. When there are 5 minutes left until our dish is ready, I add black ground pepper and salt. Salt according to your taste; for example, I like to add a large heaped teaspoon of salt to this proportion of liver and meat. Usually I also add a mixture of peppers from the grinder, but I didn’t keep track of this, I forgot that I ran out of pepper mixture. It is best to add freshly ground pepper, so our dish will be more aromatic and tastier. You also need to add salt at the end of cooking. The meat should always be salted before removal, then it will be softer.

Now we simmer our chicken liver with hearts until cooked. In total, the chicken liver took about 50 minutes to cook. Ask why it took so long, because everything was cooked on a “quiet” fire. It turned out quite tasty and unusual dish. First of all, the meat turned out soft, the liver was tasty, and the hearts were all mine favorite treat from this dish. Even the sellers at the market began to recognize me, they know that I will buy hearts and livers.

I shared with you my recipe for how to cook chicken liver and hearts. If you also prepare a similar dish, or use liver in your diet, I will be very glad to read in the comments your recipes for preparing not only chicken liver, but also liver in general.

domovouyasha.ru

• How to cook chicken heart and liver
• How to cook chicken giblets
• Chicken hearts: recipe

• • 0.5 kg chicken liver;
  • 0.5 kg chicken hearts;
  • 1 onion;
  • chicken broth– 100 ml;
  • 2 tablespoons sour cream;
  • vegetable oil;
  • bay leaf – 1 pc.
  • pepper.

• • 300 g chicken giblets;
  • 1 large onion;
  • 150 g cheese;
  • 3 boiled eggs;
  • 1 raw egg;
  • 3 tablespoons of tomato sauce;
  • 1 glass of sour cream;
  • 0.5 packs of creamy margarine;
  • pepper;
  • 3 tablespoons of mayonnaise.

• • chicken necks;
  • threads;
  • toothpicks.
  • For the filling:
  • chicken giblets;
  • onions;
  • salt;
  • vegetable oil
  • chicken gizzards;
  • onions;
  • 1 egg;
  • ground black pepper;
  • chicken giblets;
  • potato;
  • ground black pepper;
  • vegetable oil;
  • salt.

Season the resulting mass with salt and pepper to taste, mix thoroughly and stuff the skin of the chicken necks with it.

For offal lovers, I recommend trying a dish like stewed chicken hearts and liver. Chicken liver is very tender and does not have a specific taste and smell, like beef or pork liver; it is for this feature that many people dislike liver. However, having tried 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, for example, tomatoes, zucchini, green beans, eggplants and sweet pepper. Mushrooms are also suitable here.

Goes great 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 tbsp. l. sour cream
• 1 tsp. salt
• 1 tsp. spices
• greens before serving

Preparation

1. To begin, rinse the cooled by-products with cool water, let the liquid drain, and trim off all excess.

2. Prepare the vegetables. A large onion needs to be peeled and cut into small cubes. After cleaning large carrots, grate it on a coarse grater or cut it into cubes.

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

4. Place the hearts and liver into the frying pan, stir and fry everything together for about 7 minutes, the heat can be left medium.

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

Good day everyone! Chicken livers and hearts stewed in sour cream are very delicate dish and, moreover, it cooks very quickly. Yesterday I was walking around the store and thinking about what I could make for dinner. a quick fix, because with the beginning of the school year there was a catastrophic lack of time. Entering the meat department, I came across chilled and fresh chicken hearts and liver and remembered that once upon a time I tried a dish made from these products. I decided to try to combine business with pleasure: the family is well-fed, and a new article on the blog.

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

Chicken liver and heart in sour cream

In general, it’s decided! I cook stewed chicken hearts and livers 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 whom were small children. You may need more starting products. At the end of the recipe, I will tell you how to count carbohydrates for a person with diabetes on insulin. So, we will need:

For the main dish:

• 500 g chicken hearts
• 500 g chicken liver
• 1 medium onion
• 3 tbsp. heaped spoons full fat sour cream, which you find (today I have 30% sour cream)
• 2-3 tbsp refined olive oil
• salt (I use pink Himalayan)
• several laurel leaves
• pepper
• you can add thyme or basil, but I didn’t have them at that time

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

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

I will cook the liver and hearts in a frying pan with a high side, and the vegetables in a wok with non-stick coating. First, cut the liver into small pieces, and simply cut the hearts in half lengthwise. Heat a frying pan with olive oil and throw the liver and heart in there. Then onions cut into half rings. I know that bay is added at the end of cooking, but I prefer it at the beginning, so the taste of the bay leaf is fully revealed. We will add pepper and salt a few minutes before cooking.

While the liver and hearts produce juice, this is about 10 minutes, we can disassemble the broccoli florets, peel the carrots and cut them together with the leek into cubes and half rings, respectively. If you use frozen food, then the food in the bags is already crushed, so you need to take it out of the freezer right before cooking and throw it, undefrosted, into a hot wok.

Why did I take broccoli? Because I think that this cabbage is the healthiest of all types of cabbage, and perhaps one of the healthiest among all land vegetables. Someday I’ll tell you more about this vegetable so you don’t miss it.

Well, our offal has warmed up and given juice, now you can add sour cream, stir so that the sour cream dissolves evenly and leave to simmer for another 15 minutes. Don't rush to start cooking right away vegetable side dish, because it cooks very quickly in a wok. Therefore, you can occupy yourself for 10 minutes with something useful or useless))

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 languishing under the lid, waiting for the liver and heart, the taste may deteriorate, and all because the trick is to undercook the vegetables a little. They should be firm and slightly crunchy to the taste. I believe so more original taste and more vitamins are retained.

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

Then add the rest of the vegetables, pepper, salt and close the lid for another 5 minutes, stirring occasionally so as not to burn. In between stirring vegetables, add herbs, pepper and salt the cooked hearts and liver and simmer for another 5 minutes under the lid.

We check the readiness by tooth. Vegetables should not be raw, but not overcooked. Ideally, broccoli should not lose its beautiful green color, but rather become even brighter. If the broccoli turns pale, it means you overcooked it. Add salt and pepper if there is not enough and keep it on the stove for a couple more 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 would like 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 of what I take and how many carbohydrates they contain. Before cooking, you need to weigh the empty wok and write down this value. Next, cook as mentioned above. During the cooking process, you need to count how many carbohydrates you have, summing everything up.

This way you will find out how many XE or carbohydrates are in total portion. When the vegetables are ready, you immediately need to weigh the frying pan along with all its contents and subtract the weight of the empty frying pan from the resulting amount. This is how you get the total weight ready-made dish, in which you already know the amount of carbohydrates.

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

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

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

Serve both dishes freshly prepared and hot. If you prepare it in advance and then reheat it, it won’t be the same at all. Sprinkle with finely chopped herbs before serving and bon appetit!

With warmth and care, endocrinologist Dilyara Lebedeva

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

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

Cooking steps:

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

Experienced cooks know that preparing chicken by-products, especially hearts, is very simple. Their meat is quite tender. So long cooking and stewing is not required. Unlike chicken gizzards, hearts do not require pre-cleaning. These by-products are quite small in size. This means they can be cooked whole.

Chicken hearts in pots

Ingredients:

400 g chilled chicken hearts
2 onions
150 ml sour cream
pepper and salt as desired

How to cook chicken hearts in pots:

Peel the onion and cut into half rings. Mix it with washed offal and season with sour cream.

Salt everything to taste and place in pre-prepared pots. Place in a preheated oven for half an hour and treat your family.

Offal dishes – proven recipes. Watch the video!

Tender chicken liver pate

Ingredients:

300 g liver
apple
bulb
200 g butter
salt, sugar and pepper to taste

Peel the onion, wash it and chop it very finely. Cut the washed chicken liver and peeled apple into slices, mix them and fry them in butter.

If desired, you can boil other offal along with the onion over low heat for more rich taste pate.

If you are using chicken gizzards, wash them very thoroughly before using and cook for at least an hour.


After this, all that remains is to pass the fried liver with apple and boiled offal a couple of times through a meat grinder.

Heat and whisk butter. Then put it into the resulting pate, stir and wait until the mass cools down.

Chicken by-products with curry sauce

Hearts or liver are suitable for these purposes.

Ingredients:

800-1000 g chicken by-products
2 small onions
glass of sour cream
2 teaspoons potato starch
half a cup of heavy cream
black pepper
salt to taste
200 ml vegetable oil.

How to cook chicken by-products with curry:

Rinse the liver or chicken hearts (you can use both) in cold water and cut into small pieces.

Peel the onion, wash and cut into cubes. Then take a fairly large frying pan and heat the oil in it.

Fry the liver with hearts and onions for 2-3 minutes. Make the fire high. Add a pinch of curry, cover the pan with a lid and simmer over low heat.

Place the starch in a separate pan and fill it with cool water. Mix thoroughly. Add cream to the mixture and heat over low heat.

Remember to stir constantly, otherwise the starch may burn. After 10 minutes, add sour cream to the pan and mix everything again.

Continue heating for another 7-8 minutes, but do not bring the sauce to a boil. Pour the resulting sauce into the frying pan with the offal.

Pepper, salt and cook for another 15 minutes with the lid closed.