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

1) Fried chicken hearts

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

Rinse chicken hearts thoroughly with running water. Remove the thin transparent film. Heat vegetable oil in a skillet 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. Make sure that the hearts do not burn. Add water in time if it evaporates quickly. Peel the onions and carrots and cut into thin half rings. After most of the water in the pan has evaporated, add 2 tablespoons of oil and pour the vegetables into the pan. Mix everything and fry for another 5-7 minutes. Season with salt and 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 of soy sauce
• 2 cloves of garlic;
• a few 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 across. Fry in vegetable oil for about 10 minutes. Then add chopped onions, grated carrots, 3 tablespoons of soy sauce, finely chopped garlic, fresh dill, curry, a pinch of dried basil to the pan. Fry everything under the lid for 7-8 minutes. Then pour the "sauce" - sour cream + mayonnaise + a little boiled water. Simmer for another 10 minutes, covered, serve hot.

3) Fried chicken hearts with pickles

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

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

4) Stewed chicken hearts in sour cream

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

Pour some vegetable oil into the pan, place the washed chicken hearts there and fry for 10-15 minutes, stirring occasionally. Then add the onion, peeled and cut into thin rings. Fry it with the hearts until golden brown. Pour in the sour cream, salt and pepper, let it 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 head;
• 1 medium carrot;
• 4 cloves of garlic
• chopped dill to taste;
• salt and ground pepper;
• vegetable oil.

Fry thin onion rings in a 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 garlic grated on a fine grater and fry for a couple of minutes. Add the prepared hearts to the contents of the pan, mix everything gently and pour the cream into the pan. It remains to simmer hearts with vegetables and cream for 20-25 minutes. Add finely chopped dill 5 minutes before full readiness dishes. Chicken hearts in a sauce of 20% liquid cream are very soft and tender.

6) Chicken hearts with rice in a double boiler

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

it diet dish preparation is very simple. Rinse the hearts, place in a steamer container. Add shredded carrots and chopped into small pieces butter... Turn on the double boiler and cook the hearts in oil and carrots for 30 minutes. Then add the washed cold water rice, add enough water not to dry out, cook for 45 minutes. Season with salt to taste and add finely chopped green onions 5 minutes before the beep.

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;
• seasoning for carrots in Korean if desired.

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

Any sauce can be used: 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 root celery;
• 1 parsnip root;
• 1 small onion;
• vegetable oil for frying;
• half a glass of water;
• any greens and salt to taste.

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

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. Do not forget to stir, so as not to burn, you can add half a glass of water. In the middle of the cycle, add sliced ​​in half rings onion... After the beep, add the sliced ​​potatoes, spices and water. Simmer for 1 hour, season with salt to taste and leave for a couple of hours in the multicooker on the Keep Warm program. Dinner will be delicious!

10) Baked Chicken Heart Pâté

• 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.

Pour the semolina with water. Fry the onions until golden brown in vegetable oil, then drain the excess oil. Scroll chicken hearts and fried onions through a meat grinder. Beat the eggs separately and add to the semolina, beat again and add the heart and onion mixture. Cut the dill very finely, put in the total paste, salt and pepper. Whisk everything well again. Grease a baking dish with vegetable oil, sprinkle with semolina, pour the prepared mixture. Bake in an oven preheated to 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, you must first boil the chicken hearts. Then cut them into strips, put in a salad bowl, add peeled and grated vegetables. Sprinkle with chopped dill, season with sour cream or mayonnaise, 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 making yeast-free pancakes with meat filling

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

Hello everybody!

How are you? Recently, we have written a lot about vegetable dishes. And it’s true, it’s summer. Heavy food is reluctant to eat. I want light and cold soups, for example. Or it would be fine for dinner.

But among the abundance of vegetables and fruits, do not forget about meat. It is a source of proteins - the building blocks for our body. Therefore, once or twice a week in the summer, you can afford a meat dish. And today I propose to consider healthy recipes fried chicken hearts.

Why hearts, you ask? Because they are quite affordable and offal can be bought at any butcher's shop. In addition, they are not too fatty and at the same time satisfying. And also these offal go well with vegetables, cereals and pasta for a side dish. They are used to prepare pilaf, soups and pâtés. And I have listed not all the dishes.

I will add that chicken hearts cook very quickly, unlike other types of meat. Therefore, it takes a little time to cook, from 15 to 40 minutes. And this is another plus, when in the summer you do not want to take a steam bath at a hot stove.

Step-by-step recipe for making fried hearts with onions in a pan

The first recipe is the easiest to prepare. And here I will tell you how to properly clean chicken offal from the film and excess vessels. I will not describe this process any more. Therefore, with subsequent options, you can return here and just remember how it is done.

We need:

• Chilled chicken hearts - 800-900 gr;
• Onions - 2 large pieces;
• Vegetable oil - 4-5 tablespoons;
• Salt and pepper to taste.

Preparation:

1. Not always, but there is a film on some offal. It can be easily removed with a sharp knife. And from the thick part of the heart, cut off excess fat and veins.

2. At the top of each heart we make 2 longitudinal cuts. There are blood vessels there. We clean the stagnant blood a little with our fingers, and rinse the rest under water.

3. The next step is to wash each giblet under the tap. To do this, take a colander and put all the meat there.

4. All excess blood will drain. Leave the hearts in a colander for a few minutes to drain the water. You can leave it in the sink or place a bowl underneath it.

5. We clean the husk of the onion turnip. Cut it into quarters of rings on a kitchen board.

6. Put a wide frying pan with a thick bottom on the fire. Pour oil on the bottom and heat it up. Place the cut onion.

7. We do not waste time and put our hearts in the pan. Add salt and black pepper to taste. These spices are sufficient for a simple recipe.

Do not forget to stir the fragrant mass with a spatula from time to time.

8. Cover and simmer for 25 minutes on medium heat.

9. After 25-30 minutes, fry the food for 5-7 minutes with the lid open over high heat. During this time, excess moisture will evaporate.

Serve the finished dish hot to the table. For a side dish, you can boil potatoes with dill or boiled buckwheat porridge with butter.

Fragrant and delicate chicken hearts attract to feast on. Bon Appetit!

Chicken hearts cooked with onions and carrots

We complicate the cooking and add more ingredients. They will make the dish brighter and more flavorful. Here, according to the recipe with carrots, we need 2 pans. It would be better, of course, if there is a cauldron and a frying pan.

We need:

• Chicken hearts - 500 gr;
• Carrots - 1 large piece;
• Onion - 1 large head;
• Vegetable oil;
• Sour cream 15% - 150 gr;
• Salt and pepper to taste.

Preparation:

Both frozen and chilled giblets will do. But frozen ones must first be defrosted with gentle defrosting in the refrigerator.

1. Hearts are cleaned and washed from blood and films. Remove excess fat.

2. Cut each crosswise into 2-3 pieces.

3. We throw them into a frying pan and over high heat. Add salt and dry in this way without oil for several minutes. At the same time, we often interfere so that the pieces do not stick to the bottom. The excess juice will just evaporate during this time.

It is convenient to use a wok-type pan for cooking. It is deep enough and at the same time has a thick bottom, which heats up well.

4. When the offal is dry, pour in the vegetable oil and fry for 15-20 minutes. Also, do not forget to mix.

5. At this time, simmer the onions and carrots in another pan.

6. Remove the husk from the onion. Cut the vegetable into quarters on the board. It is possible and in half rings, or vice versa, even smaller. Whoever loves it.

7. We send it to fry in oil until golden brown.

8. In a separate bowl, three grated carrots.

9. Attach the carrot gruel to the onion and stir with a spatula. Cover and simmer over medium heat for 10 minutes.

10. Mix the finished frying with hearts. Add sour cream and at this stage you can pepper if you want a little spiciness in the dish.

11. Once again we connect everything with a spatula in homogeneous mass... Cover and simmer for 10 minutes.

Lunch is ready. The dish turned out to be very appetizing and juicy. These chicken hearts are good with mashed potatoes or boiled rice... You can also serve the salad separately. fresh cucumbers and tomatoes with herbs.

Appetizing recipe for fried giblets in sour cream

Another recipe for delicious hearts with sour cream. By the way, it is with her that chicken giblets are most often cooked. This is because too many ingredients can overwhelm delicate taste dishes. And sour cream will always give it a creamy aroma and exquisite taste.

We need:

• Chicken hearts - 800 gr;
• Onions - 3-4 heads;
• Garlic - 3-4 cloves;
• Cilantro - 1 bunch;
• Sour cream 15% - 200 gr;
• Hard cheese - 100 gr;
• Vegetable oil;
• Salt and pepper to taste.

Preparation:

1. It is always convenient to put all food items on the table at once. Vegetables need to be washed and skinned. And remove the film from the hearts and clean the blood from the vessels.

2. Heat a frying pan over medium heat and add a little vegetable oil.

3. Fry the hearts in oil for about half an hour. We stir them from time to time with a spatula.

4. When the giblets acquire a persistent golden color, add the onions cut into half rings.

We cook with the lid open to evaporate excess moisture from the food.

5. Mix the whole mass with a spatula. Leave to fry for another 20 minutes.

6. Then pour out the sour cream and add finely chopped garlic. By the way, the latter can be passed through a garlic press.

7. Rub the cheese on top and stir with a spatula until smooth. The cheese will melt during this time.

8. After about 2-3 minutes, turn off the heat. Sprinkle with finely chopped cilantro on top. Cover the frying pan with a lid so that the dish stands for 3 minutes and is filled with aromas of fresh herbs and creamy hearts.

9. Distribute the cilantro with the meat. We serve the hot and hot heat to the table. And for a side dish, you can quickly boil pasta.

Bon Appetit!

How to cook hearts in tomato sauce?

I wonder if there are people who don't like tomatoes? For example, I just adore them in any form. Such delicious berries always in harmony in dinners and give them a slightly sour taste. And hearts in tomato sauce very aromatic and appetizing. Here, according to the recipe, there is tomato paste, but it is easy to replace it with 3-4 grated sour tomatoes.

We need:

• Chicken hearts - 600 gr;
• Onion - 1 head;
• Water - 200 ml;
• Garlic - 2 cloves;
• A mixture of dry herbs;
• Olive oil;
• Sea salt and pepper to taste.

Preparation:

1. Boil peeled and washed chicken offal in slightly brackish water for 30-40 minutes. I described how to clean them correctly in the first recipe.

2. Put a deep saucepan on the fire and add a little olive oil.

3. Fry finely chopped onion in a saucepan until transparent. Add a pinch of sea salt.

4. Fry a little, stirring with a spatula. Add dry herbs and freshly ground pepper to taste. Fill the frying with a glass of water.

5. Fall asleep our hearts, chopped garlic and stir with frying. Cover and simmer for 3 minutes.

6. Put ready fragrant hearts in portions on plates and serve hot to the table.

We enjoy ourselves with pleasure and move on to the next method of cooking in a multicooker.

Video on how to make hearts for dinner in a slow cooker

Almost every kitchen has a wonderful assistant - a slow cooker. She will always make a delicious meal. You just need to cut all the ingredients and put in it. Of course, chicken hearts were not spared either. With a set of vegetables, you can prepare an amazing dish for lunch or dinner. And just pleasant and quick recipe I propose to look.

Delicious giblets in soy sauce

Soy sauce gives chicken hearts a spicy and delicate flavor. Well, it also replaces salt, since it is salty in itself. it oriental dish should be served with unleavened boiled rice, as is done in China.

We need:

• Chicken hearts - 500 gr;
• Onion - 1 head;
• Soy sauce - 2 tablespoons;
• Tomato paste - 1.5 tablespoons;
• The mixture of hops suneli;
• Vegetable oil.

Preparation:

1. Boil the washed hearts in boiling water for 4-5 minutes. We drain them into a colander and let cool slightly.

2. Then we cut each giblet into 2 parts.

3. Pour some oil into a saucepan and put on fire. Move the hearts into it and fry, stirring occasionally, for 5-7 minutes. They will turn into a golden, pleasant color.

4. Cut the onion into cubes and add to the saucepan. We also fry for 5 minutes.

5. Pour in 2 tablespoons of soy sauce. Pour a pinch of suneli hops and black pepper. Add tomato paste.

Instead of hops suneli, you can add your favorite spices. A little imagination and you can get your new taste.

6. The last ingredient, by the way, can be replaced with sour cream. With it, the food will turn out to be no less tasty, and maybe even more appetizing on the contrary.

7. Cook the food for another five minutes. Then turn it off and you can serve it with a side dish and fresh herbs.

It took no more than 20 minutes to cook. Bon Appetit!

Cooking chicken hearts with onions and garlic

Chicken hearts in onion-garlic sauce round off our selection. The dish is prepared very quickly, literally in 15 minutes. Therefore, it is good to cook it for dinner if you come tired after work. And the family needs to be fed). Therefore, this method is namber van (number one) in terms of speed!

We need:

• Chicken hearts - 900 gr;
• Onions - 2 heads;
• Garlic - 4 cloves;
• Parsley - a bunch;
• Zira (cumin), paprika, turmeric;
• Vegetable oil;
• Salt and pepper to taste.

Preparation:

1. Pour vegetable oil into a deep saucepan or frying pan. We put it on big fire... We put the onion, which was cut into quarters, to fry. We also add garlic. It can be finely chopped or simply squeezed through a garlic press.

2. Add washed chicken hearts to it. Fry on high fire 2-3 minutes. Stir alternately for even browning.

3. Add ground cumin, turmeric and ground paprika. Salt and pepper to your taste. Mix the mass and fry with the lid open for 10 minutes.

Serve the delicacy to the table, sprinkle with chopped parsley on top. Bon Appetit!

That's all!

As you can see, chicken hearts are easy to prepare and go well with different vegetables... Potatoes and bell peppers can be added for new flavors. But the first ingredients with which offal are best in harmony in a dish are turnip onions and sour cream.

Wish you delicious dishes! Write your reviews and recommendations. Bye Bye!

Chicken hearts are an offal that is successfully used by housewives for cooking delicious and healthy dishes... This is the smallest by-product, its weight is about 30 grams. Chicken hearts have a high nutritional value... They contain a large number of vitamins of group B, A, PP, amino acids. Chicken heart dishes are recommended for people suffering from anemia, heart disease, nervous disorders, as well as those who have had surgery or injury. You can cook pilaf, soups from chicken hearts, fry them with onions, stew, boil and use for making salads.

How to choose chicken hearts

When choosing chicken hearts, give preference to chilled rather than frozen product, so you will be sure of its freshness. Fresh chilled hearts should have a dense, uniform structure and a deep dark red color. A quality offal that has been properly stored will not have foreign odors and damage.

How to process chicken hearts before cooking

The hearts do not need special processing before cooking. To make their dishes tasty, and the hearts are tender, and not tight, they should be soaked in cold water, then rinsed. Be sure to remove the film, cut off the fat from the tops and blood clots from the chambers. Mostly whole hearts are used in cooking, but they can be cut in half.

Recipe for chicken hearts fried with vegetables

• 500 grams of hearts;
• 1-2 small onions;
• 1-2 carrots;
• salt, pepper, spices, herbs, oil for frying.

Fry the prepared chicken hearts in a pan until light golden brown... Meanwhile, while they are fried (remember to stir), chop the onion, grate the carrots and send the chopped vegetables to the hearts. Fry the ingredients, stirring occasionally, until golden brown. Salt and pepper, add your favorite spices. The next step is to pour the dish with warm water, about 100 ml, reduce the heat and continue simmering for about half an hour until cooked under the lid. In the end, you can decorate with herbs. You can add heavy cream at the end of cooking to enhance the dish.

Chicken hearts salad with mushrooms

An unusual salad that you and your guests will surely enjoy. Easy to prepare, hearty, tasty and healthy.

To prepare the dish you will need:

• 500 grams of hearts;
• 1 small onion;
• 500 gram fresh mushrooms(any);
• 1 jar canned corn
• vinegar, soy sauce;
• salt, pepper, spices, herbs, oil for frying

Boil the prepared hearts in salted water, add for taste Bay leaf hic. Cooking time is about an hour. While the hearts are boiling, prepare the mushrooms. They need to be rinsed well, cut into small pieces and fry until golden brown. Ready hearts must be cooled and cut into pieces, then we send them to the mushrooms. Peel the onion and cut into half rings to remove the bitterness, pour boiling water over it, then send it to the mushrooms and boiled hearts. Now send corn to the ingredients, salt, pepper and fill with dressing. To prepare it, take equal parts vinegar, soy sauce and olive oil, decorate with herbs.

Chicken heart shashlik (on a skewer)

This is a spectacular dish that can be served with festive table as a snack.
To prepare the dish you will need:

400-500 grams of hearts;

For the marinade:

• Soy sauce - 80-100g;
• Tomato paste or ketchup - 1.5 tbsp;
• Olive or vegetable oil - 2 tablespoons;
• Salt;

Pour the prepared hearts with marinade and leave to marinate for 30-60 minutes in the refrigerator.
After the time has passed, we string the hearts on a skewer and put the kebabs on a baking sheet covered with parchment (so that the juice does not drip). We send the kebabs to the oven for 20-30 minutes for baking. Serve ready-made kebabs hot, they look very appetizing!

Chicken hearts are prepared quickly, do not require special culinary skills, and the dishes prepared from them are useful and like both adults and children. Any side dish is suitable for fried chicken hearts, they go well with mushrooms and vegetables. An ideal product for a healthy and nutritious diet.

Chicken hearts - a treasure nutrients... As with other chicken giblets, they can be used to prepare any meat dish, from the famous chicken soup and the traditional stew with potatoes and tomato paste to the pate and pies that were popular in the past. There are now more exquisite recipes how to cook delicious chicken hearts, simple and complex, from affordable and exotic products.

In addition to protein, they contain iron, which is important for anemia, and magnesium, which helps the work and the nervous system. The complex of vitamins and minerals of these giblets affects metabolic processes and the ability of tissues to regenerate. This is important for injuries and damage to the skin. In addition, the taste, size, shape allow you to cook original dishes from chicken hearts, and they are made quickly enough. Recipes add variety to daily menu and decorate the festive. However, they should not be abused. It is enough to cook hearts 1-2 times a month. Any product has not only advantages, but also disadvantages. Chicken hearts are no exception to this rule. They contain "bad" cholesterol (almost 170 mg per 100 g), which is harmful to the cardiovascular system.

Chicken hearts stewed in sour cream

INGREDIENTS for 4 servings:

• 500 g chicken hearts
• 1 onion
• 1 carrot
• 1 can of green canned peas 400 g
• 200 g sour cream 20% fat
• 1-2 cloves of garlic
• 1.5 tbsp. l. dried mint
• vegetable oil
• salt pepper

Preparation:

Peel the hearts of fat, films, vessels, wash and cut into 3-4 pieces. Fry the chopped onions in hot oil, add the carrots in thin slices and simmer until their color changes. Put chicken hearts in a pan with vegetables, fry and simmer until almost cooked for about 30 minutes, adding enough water so that they do not burn and dry out. Add the peas with a small amount of brine 10-15 minutes before readiness. 5 minutes before readiness, pour sour cream, beaten with mint, chopped garlic, salt and pepper. Serve chicken hearts stewed in sour cream with salad from fresh vegetables or with .

Video recipe

Recipe for cooking chicken hearts in Georgian

INGREDIENTS for 4 servings:

• 500 g chicken hearts
• 1 large onion
• 3 tbsp. l. vegetable oil
• 0.5 cups dry red wine
• 0.5 cups tkemali sauce
• 1 tsp Sahara
• 1.5 tsp seasonings hops-suneli
• salt pepper

Preparation:

Peel the hearts of films and fat and wash, you can cut them into pieces. Chop the onion and sauté in hot oil in a wok or high-sided skillet. Place the hearts in a frying pan and fry with the onions for a few minutes, until they set and a crust forms. Add all the seasonings and tkemali sauce, mix, sprinkle with sugar on top. Cover the pan with a lid and simmer over low heat until tender, about 30 minutes, stir from time to time and add red wine in portions. Georgian chicken hearts can be decorated with dill and cilantro. Suitable as a side dish green salad, vegetable stew from peppers, eggplant and zucchini or potatoes.

As with all chicken offal dishes, you can add liver to the hearts, and in convenient proportions.

Video recipe

Cooking chicken hearts for a snack - barbecue on skewers

INGREDIENTS for 4 servings:

• 800 g chicken hearts
• 2-3 large meaty tomatoes
• 2 onions
• vegetable oil

INGREDIENTS for the marinade:

• 1 glass of white wine
• 0.5 tsp dry thyme
• 1 small onion
• 1 bay leaf
• 2 tbsp. l. vegetable oil

Ingredients for the sauce:

• 20-25 g butter
• 100 ml hot ketchup
• salt pepper

Preparation:

Put crumbled bay leaves and a pinch of salt in. Bring to a boil over medium heat, covered. Add the peeled onion and thyme. Cook over low heat for another 15 minutes in a covered saucepan. After cooling under the lid, filter through cheesecloth or a fine sieve into a jar, add oil, close the lid and shake to mix well. Clean chicken hearts from films and fat layers, wash. Put in the cooled marinade and refrigerate under the lid for 2 hours. Break off wooden skewers or skewers to the desired size and put in a bowl of cold water (so that the water does not get warm, you need to add a little ice) for 30 minutes, so that the meat can be easily removed from them later, and the skewers do not burn on the grill. Remove the hearts from the marinade and immediately put them on skewers with the remnants of the marinade, without drying them. Grill the kebab on skewers for 10-12 minutes, turning frequently.

To garnish the hearts, cut the tomatoes in half, cut the peeled onions into large rings, sprinkle with oil. Fry on a wire rack for 5 minutes. For the sauce, dissolve the butter in a saucepan, add ketchup to it, season with a little pepper and salt for pungency. Salt and pepper can not be added to the sauce, but served separately. Cook under the lid, stirring occasionally with a wooden spoon, over low heat, until the sauce is like thick sour cream in consistency. Put vegetables and skewers with chicken hearts on a dish, serve with sauce. For those who do not like very spicy food as a compliment, you can offer fresh cucumbers, cut into circles, no salt or slices of sweet and sour apples.

NOTE! According to this recipe, you can prepare an assortment of all giblets, adding to the hearts chicken liver and stomachs. But the stomachs must first be boiled for an hour and cooled before pickling.

Video recipe

Pondering how to cook chicken hearts deliciously, while studying culinary literature on this topic, I stumbled upon different recipes, in the name of which, in addition to the word "heart", the terms "broken", "yearning" and the like appeared. Despite the simplicity of these recipes, an interesting combination of ingredients and their availability, I did not want to cook this "suffering", put them on the table and treat them to my loved ones. It seems to me that the name of any dish should evoke appetite, intrigue, seduce and tune in to future pleasure. Therefore, when coming up with a new version of how to deliciously cook chicken hearts, with notes of the mysterious East or the fragrant Mediterranean, try your culinary masterpiece give a positive name, because the heart can be affectionate, quivering and loving. And together with the new recipe, it will add notes of happiness to your life!

How do you cook chicken hearts?

Hearts, livers, stomachs, and other organ meats have a controversial reputation. On the one hand, it is kind of like "second-rate" and therefore relatively inexpensive meat, even on store shelves, lying separately from the tenderloin and hams. On the other hand, if you cook chicken hearts correctly, then no fillet beats them in aroma and taste! The only problem is how to cook chicken hearts quickly and easily and at the same time deliciously, in order to please all household members, from small to large. Adults will appreciate them unusual taste and they will understand the benefits, but kids can be harmful.

Few people are indifferent to liver pies and liver pancakes, but hearts are cooked less often than other offal. And in vain: according to their own taste and they are not inferior to the liver, and they are easier and faster to cook. In addition, it is a very versatile product that easily fits into many recipes: main courses, snacks, pastries. And in each case it is good in its own way and even, without exaggeration, is irreplaceable. Don't believe me? We are ready to convince you of this, and at the same time teach you how to properly cook chicken hearts.

Why cook chicken hearts? The composition and benefits of chicken hearts
Chicken offal, or giblets, have long been appreciated in Russian cuisine. And how not to appreciate them if the internal organs are easy to cook and are not inferior to muscle meat in taste. As for the benefit, it directly depends on chemical composition, which means that it differs for different types offal. Hearts belong to the first category of offal, valuable and nutritious organs, practically devoid of fat and veins. Their nutritional and gastronomic value is comparable to that of beef tongue, so beloved by gourmets.

Fresh chicken hearts are dark red in color and have a smooth surface. The heart is a solid muscle, so chicken hearts are dense and elastic in consistency. They are 16% protein, 10% fat, which is 160 kcal per 100 grams of raw product. Chicken heart protein amino acids serve as a building material for muscles, bones and other tissues of the human body, and B and PP vitamins are essential for the health of the cardiovascular system. Minerals - iron, potassium, copper, phosphorus - contribute to the synthesis of hemoglobin and strengthen the immune system. It turns out that people with a weak heart need to eat chicken hearts. But do not overuse them because of the cholesterol inevitably present in animal products.

How to cook chicken hearts?
There are many proven recipes for chicken hearts: first and second, main and appetizers, soups and pastries, salads and roasts. But even the simplest recipe can be spoiled by the wrong ingredients. And chicken hearts need to be chosen correctly before you start cooking. Here are the basic guidelines:

• Avoid buying frozen organ meats. Even high quality deep freezing damages their taste and consistency. Try to buy fresh or lightly chilled hearts.
  
• If you have to buy frozen hearts, do not defrost them in microwave oven or under running water. Place the hearts in a deep bowl on the refrigerator shelf away from the freezer. Pour the water out of the bowl as it thaws.
  
• Thawed or fresh chicken hearts should have a uniform burgundy color, without dark spots and yellow bloom. Remove films and strands from them, if necessary.
  

Be sure to rinse the hearts before cooking under cool running water. It is not necessary to soak them, but it does not hurt to rinse and dry twice in a colander.

Chicken Hearts Recipes
Each product is associated with traditional recipes and chicken hearts are no exception. For chicken hearts, the "classic of the genre" is stewing in sour cream or frying in vegetable oil. We suggest that you try both of these time-tested recipes, as well as a few more, less well-known, but no less successful:

1. Chicken hearts stewed in sour cream. If you take a pound of chicken hearts, then 150 ml of sour cream of any fat content will be enough, one onion and one carrot, 1 tablespoon of tomato paste or sauce, a pinch of salt and ground pepper and a little vegetable oil for frying. Rinse the hearts and clean them from vessels and films. Use a sharp knife with a thin blade and remember that tenderness ready meal directly depends on the thoroughness of cleaning. Peel and chop the onion small cubes, grate the carrots. Grease liberally with vegetable oil and heat a skillet with a thick bottom and high sides. Fry the hearts for 5 minutes, turning them on opposite sides. Add vegetables, stir and simmer covered over low heat for 15 minutes. After this time, the contents of the pan will stew evenly and become soft. It's time to salt, add pepper, tomato paste and pour sour cream. Stir, cover loosely to release steam and cook over low heat for about 10 minutes. Then stir and serve with buckwheat or mashed potatoes and vegetable salad.
   
2. Chicken hearts fried with onions. For a pound of fresh hearts, 1 large onion, 1 medium-sized carrot, 100 ml of refined vegetable oil, 1 teaspoon of a mixture of spices for meat, 1 pinch of salt (if the spices do not contain salt) are enough. Remove the films and the remains of the vessels from the hearts, rinse the meat with cool water. Pour the oil into a deep heavy frying pan or saucepan, spread over the bottom. Heat over medium heat and put hearts in butter. Fry, stirring occasionally, for 5 minutes. When the meat warms up evenly and turns white, add about half a glass of water, cover and simmer for 15 minutes, stirring occasionally and releasing steam. Meanwhile, peel the vegetables and chop: grated carrots and onions into thin rings. Add vegetables to meat when there is almost no liquid left in the pan. Cook, covered, for another 10 minutes. 5 minutes before the end, salt, add spices and stir. Serve right away because hot fried chicken hearts taste better than chilled ones.
   
3. Warm salad with chicken hearts. A large salad bowl for all guests will be obtained from 500 grams of hearts, a voluminous bunch of lettuce leaves, a bunch of arugula, 1 large red onion, 1 medium avocado, 150 ml of soy sauce, a pinch of salt, a pinch of ground white pepper, nutmeg on the tip of a knife and a small amount of vegetable oils for frying. Remove the foil from the hearts thoroughly, rinse well and pat dry with a paper towel so that no moisture remains. Grease the pan with oil, heat and fry the hearts on both sides for 5-7 minutes until a dry crust is obtained. Then add the soy sauce, nutmeg, stir, reduce heat and simmer under the lid for about 5 minutes. Then remove with a spatula, transfer to a napkin and leave to cool at room temperature. Peel the onion and cut into thin half rings. Fry it until golden brown in the oil left in the pan after frying the meat. Peel the avocado and cut it into strips or cubes. Place the lettuce leaves, arugula, avocado, onion, and fried hearts in a deep salad bowl. Add salt and pepper, stir and serve.
   
4. Chicken hearts shashlik. An alternative to standard barbecue meat, it is perfectly cooked on a fire or grill. You can also fry such a kebab at home - for example, in an airfryer. For a pound of fresh chicken hearts, you will need glasses of soy sauce, 5 tablespoons of vegetable oil and juice of 1 lemon for the marinade, as well as an onion and a large Bell pepper... First, as usual, you will have to carefully cut and clean the hearts, then rinse with water and dry. After that, you need to prepare the marinade in a deep bowl: mix the soy sauce with vegetable oil and freshly squeezed lemon juice... The hearts are marinated for 4 hours, but to save time, you can simply marinate them overnight. Then take out and string on wooden skewers. Alternate skewer hearts with bow rings and bell pepper... String all components tightly, without gaps. Place the raw skewers on the medium wire rack of the airfryer and roast for about 20 minutes, or slightly longer, until tender.
   

The example of the airfryer is a great confirmation that you can cook chicken hearts in any kitchen appliance that is convenient for you. Chicken hearts and livers are cooked in a multicooker, double boiler, and even a microwave oven. By and large, they can be adapted to any favorite recipe for meat dishes, soups, baking fillings. Moreover, the chicken heart is in good harmony with any vegetables, legumes and cereals, so there will be no problems with the combination of tastes. Try to stew them with beans (beans or pods), cook with porridge (especially good with buckwheat and wheat), bake with sauerkraut and / or mushrooms. From a chicken heart it turns out delicious broth, aspic, filling for chicken coaster. So making chicken hearts delicious is a problem of choice rather than opportunity. Choosing a dish, side dish and favorite dish. Bon Appetit!