It is in vain that some think that chicken hearts- this is just waste after cutting a chicken carcass. If the hearts are prepared correctly, then in the end it will turn out very tasty dish.

Hearts are essentially muscles, which means that you need to cook them in the same way as, say, a tenderloin, which also consists of muscles.

Chicken hearts: the subtleties of cooking

There are no tendons in the heart, but it is a circulatory organ, and a blood clot may remain inside it, which must be removed. Therefore, hearts in front of heat treatment it is imperative to cut it lengthwise to the middle, open it like a book, carefully remove the caked blood. Also remove the protruding blood vessels near the heart (they are white, in the form of tubes and veins). After this treatment, rinse the hearts again well under running cold water.

Hearts can be boiled, stewed, baked in the oven, fried in a pan.

If you want the finished hearts to turn out soft and juicy, do not subject them to long frying. It is enough to put them in hot oil for a few seconds, and when a light crust appears on them, add other ingredients. For example, onions and carrots, thanks to which hearts will not lose a large number juice.

For the same reason, cook them in a container with the lid closed. The steam will settle on the inside of the lid, flow back into the pot or pan, thereby preventing the hearts from drying out and becoming hard.

Housewives are often worried about how long it takes to cook the hearts so that they are completely cooked and become soft. It all depends on the age of those carcasses to which the hearts belonged. The younger the chicken was, the faster the hearts will reach readiness.

Experienced cooks can easily determine the age of meat by its color: the older it is, the darker it will be. The same goes for hearts. The hearts of young chickens will be ready in half an hour, and the old ones can be cooked for up to two hours. Therefore, the readiness of the hearts is determined by taking a sample. But, of course, the duration of stewing will not harm them: this will only make them tastier, juicier and softer.

Chicken hearts can be used to cook soup, pickle, borsch, hodgepodge.

Any sauce is suitable for chicken hearts. They can be stewed in sour cream, with tomatoes, onions and other vegetables.

Ready-made hearts go well with any side dish. It can be potatoes, rice, buckwheat, cabbage, pasta.

Chicken hearts stewed in sour cream

Ingredients:

• chicken hearts - 0.6 kg;
• low-fat sour cream - 200 g;
• salt;
• onions - 2 pcs.;
• black pepper - a pinch;
• ghee - 30 g;
• Dill.

Cooking method

• Prepare the hearts as mentioned above.
• Melt the butter in a saucepan or skillet. Lay down the hearts. Stir lightly and fry. Put on the bow. Rescue it to a light yellow color. Make sure that the hearts or onions do not burn, otherwise the taste of the sauce will spoil.
• Pour sour cream over the hearts and onions. Stir. Add a little water so that the contents of the pan are completely covered with liquid. Make a small fire, cover the dishes with a lid. Simmer hearts in sour cream until soft - about 40 minutes. Add salt and pepper 15 minutes before cooking.
• Sprinkle the finished dish with chopped dill.

Chicken hearts stewed with potatoes in a slow cooker

Ingredients:

• chicken hearts - 0.4 kg;
• carrots - 200 g;
• onions - 200 g;
• medium-sized potatoes - 400 g;
• black pepper - 5 peas;
• Bay leaf- 1 PC.;
• salt;
• Bulgarian red pepper - 0.5 pcs.;
• refined sunflower oil - 50 g.

Cooking method

• Pour oil into the multicooker bowl, turn on the "Bake" or "Fry" function. When the oil is hot, add the onion, cut into half rings. Pass until soft. Add the carrots grated on a medium grater. Fry everything together for 3-4 minutes with the lid open.
• Put the prepared hearts in a bowl, mix. When a light crust appears on them, put the pepper cut into strips, warm it up. If you do not like the taste of bell pepper in stewed potatoes, you do not need to add it.
• Pour in hot water so that it covers the hearts by 1 cm. Switch the multicooker mode to "Stew / Soup", lower the lid and simmer the hearts for 30 minutes.
• Cut the potatoes into cubes. Dip in broth. Put bay leaf, peppercorns, salt. Stir. Continue braising until the potatoes are tender.

Chicken hearts in tomato sauce

Ingredients:

• chicken hearts - 0.5 kg;
• tomato paste - 20 g;
• sugar - 3 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• carrots - 1 pc.;
• refined sunflower oil - 40 g;
• salt;
• ground coriander - 5 g;
• black pepper;
• dried basil - 3 g;
• soy sauce - 5 ml.

Cooking method

• Pour oil into the cauldron, heat it well. Put onion, cut into thin strips, save until yellowish.
• Add the prepared hearts to the onion, stir and fry them lightly.
• Cut the carrots into thin strips, combine with hearts and onions.
• Put tomato paste, sugar and salt. Pour in the soy sauce. Fry everything together for about a minute, then pour in hot water until the contents of the cauldron are high.
• Cover the dishes with a lid, reduce heat to low, simmer hearts for about 40 minutes. Put spices and garlic, chopped with a knife. Cook for another 10 minutes. Serve with pasta, potatoes or rice.

Hearts stewed with sour cream and tomato

Ingredients:

• chicken hearts - 0.6 kg;
• onion - 1 pc.;
• sour cream - 100 g;
• tomato paste - 1 tbsp l .;
• salt;
• sugar - 0.3 tsp;
• red pepper - a pinch;
• garlic - 3 cloves;
• vegetable oil - 30 g.

Cooking method

• Heat oil in a skillet. Add the chopped onion and sauté until soft.
• Place the prepared hearts. Saute lightly with the onions.
• Combine sour cream with tomato paste, dilute a little with water, fill the hearts with this sauce. Cover the pan with a lid and simmer over low heat for 40 minutes.
• Add salt, sugar, pepper, crushed garlic. Cook for another 15 minutes.

Solyanka with chicken hearts

Ingredients:

• chicken hearts - 0.3 kg;
• onions - 2 pcs.;
• ham - 100 g;
• tomato paste - 1 tbsp l .;
• pickled cucumbers - 1 pc .;
• olives - 80 g;
• vegetable oil - 1 tbsp. l .;
• carrots - 1 pc.;
• salt;
• ground black pepper;
• lemon - 1 pc.

Cooking method

• Wash the hearts, remove the remnants of the blood vessels. Cut in half, remove blood clots, wash again.
• Pour vegetable oil into a cauldron, heat it up. Put onion, cut into half rings and grated on Korean grater carrot. Fry them until light golden brown.
• Add hearts, lightly fry. Add cucumbers, cut into strips, tomato paste, sugar, pepper. Stir. Warm up on high fire until the moisture evaporates.
• Pour in enough boiling water to make thick soup... Close the cauldron with a lid, cook over low heat until the hearts are soft.
• Separately fry the ham, cut into strips, and put it in the soup. Pour in some olive liquid. Season with salt, if necessary. Cook everything together for another 20 minutes.
• Pour the hodgepodge into a bowl, add the olives and a slice of lemon. Sprinkle with chopped herbs.

Chicken hearts stewed with mushrooms

Ingredients:

• chicken hearts - 0.5 kg;
• fresh mushrooms (champignons) - 300 g;
• onions - 2 pcs.;
• vegetable oil - 40 g;
• sour cream - 50 g;
• mayonnaise - 50 g;
• ketchup - 50 g;
• salt;
• sugar - 0.5 tsp;
• ready-made mustard - 1 tsp;
• favorite spicy herbs to taste.

Cooking method

• Heat the oil in a cauldron, fry the onion cut into half rings on it until golden brown.
• Prepare hearts according to all the rules, add them to the bow. Stir. Fry lightly. Remember that overcooked hearts are often dry and tasteless. Pour in half a glass hot water... Close the cauldron with a lid, simmer over low heat for 30 minutes.
• While the hearts are cooking, wash the mushrooms, dry, cut into slices.
• After half an hour, add them to the hearts.
• In a bowl, combine sour cream, mayonnaise, mustard, ketchup, sugar, pepper, salt and your favorite herbs. Fill the hearts with mushrooms with this mixture. Stir. The liquid must completely cover the contents of the cauldron. If there is not enough of it, do not worry: the mushrooms will warm up, release some more liquid, settle, and the sauce will be quite enough.
• Simmer hearts with mushrooms for another 20-30 minutes. Sprinkle with herbs.

Chicken hearts with onions and sour cream in a pot

Ingredients:

• chicken hearts - 0.5 kg;
• medium-sized onions - 3 pcs.;
• sour cream - 200 g;
• salt;
• ground black pepper - a pinch;
• garlic - 2 cloves;
• ghee - 2 tbsp. l.

Cooking method

• Prepare the hearts: wash, cut in half, process and rinse again.
• Chop the onion small cubes.
• Melt the butter in a frying pan, lightly fry the hearts on it. Transfer to pots, taking up half the volume.
• In the remaining oil, save the onion until light yellow, cover the hearts with it. Pour in a little broth or hot water: the liquid should only cover the meat.
• Combine sour cream with salt, pepper and garlic minced through a garlic press. Place on top of the onion.
• Close the pots with lids and place in the oven, preheated to 200 degrees, for one hour. Sprinkle the prepared hearts in sour cream with chopped herbs.

Note to the hostess

You can also cook any salad with chicken hearts in which you want to put meat. To do this, dip the processed hearts in boiling water, bring it to a boil again, remove the foam.

Simmer the hearts on a low boil for about an hour. In the middle of cooking, put roots, dill, pepper, bay leaf (optional), salt.

You need to cool them only in the broth, otherwise they will be covered with an unappetizing crust, darken and become tough. Cut them into strips or thin slices before adding to salad.

In a salad, they go well with pickled or pickled cucumbers, mushrooms, boiled eggs, onions, cheese. Can also be added to salad green pea... It is better to season such a salad with mayonnaise.

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? Composition and benefits 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 the tenderness of the finished dish directly depends on the thoroughness of cleaning. Peel the onion and cut into 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 soy sauce, a pinch of salt, a pinch of ground white pepper, nutmeg on the tip of a knife, and a little vegetable oil 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 the hearts on the skewers with the onion and bell pepper rings. 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!

How to cook chicken hearts, the smallest of all organ meats? How to choose fresh hearts? Is this unique product useful? The answers to all these questions are in our detailed guide and a selection of the most best recipes that will turn chicken hearts into a real treat.

The most delicious recipes with chicken hearts

Regardless of the recipe chosen, before cooking, chicken hearts should be thoroughly rinsed with a colander under running water, cut off the existing fat and remove blood clots. Next, take a paper towel and blot the hearts. If a thin film remains on them, remove it.

How to cook chicken hearts in a slow cooker: a step-by-step recipe with a photo

Dish Information:

• The dish is designed for 4 servings
• Preparation: half an hour
• Cooking time: one and a half hours

Ingredients:

• 250 g sour cream
• 2 onions
• 1 kg fresh offal
• 1 tbsp. l. Flour
• 2 tablespoons vegetable oil
• 250 ml water
• salt, bay leaf, pepper - to your taste

Preparation:

• Add oil to the multicooker bowl and set the Bake setting.

• Chop the onion finely, fry.

• Add hearts, sour cream, salt and pepper the dish.

• To make a thick sauce, dilute the water with flour and pour the resulting mixture into the multicooker bowl.
• Stir everything thoroughly, then switch the multicooker to the “Stew” mode, close the lid and cook for an hour.

As a side dish for hearts, potatoes, buckwheat porridge and rice are perfect.

Roast hearts with cream

Dish Information:

• The dish is designed for 4 servings
• It will take 1 hour 10 minutes to cook
• It will take about half an hour to prepare

Ingredients:

• 1 kg of fresh hearts
• 2 onions
• 200 ml heavy cream
• 1 carrot
• 300 g fresh champignons
• 2 tbsp. l. vegetable oil
• salt, pepper and any greens to taste

Preparation:

1. Fry the hearts in a skillet with the addition of vegetable oil for about 10 - 15 minutes, then put the offal in a deep saucepan.
2. Season with salt and pepper.
3. Fry chopped onions, grated carrots and mushrooms in vegetable oil.
4. Season to taste with salt and pepper.
5. Transfer the vegetables to the casserole with the offal, but do not stir the ingredients.
6. Add cream and simmer for about 40 minutes over low heat.

Serve with any side dish - potatoes, pasta, buckwheat or rice.

Chicken hearts with potatoes

Dish Information:

• The dish is designed for 4 servings
• It will take 1.5 hours to cook
• Preparation will take 30 minutes
• Caloric content: per 100 g 117 Kcal

Ingredients:

• 1 kg of potatoes
• 500 g fresh chicken hearts
• 200 g onions
• 2 tablespoons sour cream
• 1 clove of garlic
• 250 ml water
• salt, herbs, pepper to taste
• 2 tbsp. l. vegetable oil

Preparation:

1. First, fry the hearts in vegetable oil for about 10 minutes, then place the offal in a heavy-bottomed saucepan.
2. In a pan with the addition of vegetable oil, also fry finely chopped onions.
3. Once the onions have a beautiful golden color, add them to the pot of chicken hearts.
4. Peel and dice the potatoes, add them to the rest of the ingredients, and pour the water into a saucepan.
5. Simmer the dish over low heat for half an hour, then season with salt and pepper to taste and add chopped garlic to the pan. Simmer for another 10 minutes and add sour cream.
6. Place the lid on the saucepan and let the dish steep with the heat off for 10 minutes.

When serving potatoes with chicken hearts on the table, do not forget to decorate the dish with herbs.

Batter hearts

Dish Information:

• Servings: 2
• Cooking time: 50 minutes
• Preparation: 20 minutes
• Calories: 171 Kcal per 1 serving

Ingredients:

• 300 g fresh chicken hearts
• 2 tablespoons vegetable oil
• 2 chicken eggs
• 1 tablespoon flour
• salt, herbs and pepper to taste

Cooking method:

1. Before cooking, cut the chicken hearts lengthwise, not reaching the end, then beat them off a little.
2. Prepare the batter. To do this, combine eggs, flour in a deep bowl and add salt and pepper to taste.
3. Heat oil in a skillet.
4. Dip the hearts in batter and fry them until they form golden crust... You can use a grill for these purposes.

The dish is perfect as a beer snack. For example, each guest should be offered a paper cup with chicken hearts and a device such as a skewer.

it low-calorie dish will appeal to those who adhere to healthy eating, but loves to pamper himself with delicious.

Dish Information:

• Servings: 2
• Cooking time: 1 hour
• Preparation: 20 minutes

Ingredients:

• 400 g fresh chicken hearts
• 200 ml of water
• half a head of cabbage, preferably young
• 2 tablespoons vegetable oil
• pepper and salt to taste

Cooking method:

1. Heat the vegetable oil in a skillet, then fry the hearts for 10-15 minutes.
2. Season the offal with salt and pepper.
3. While the hearts are fried, finely chop the cabbage.
4. Add cabbage to the giblets in a skillet, add water.
5. Close the lid tightly and simmer until the cabbage is done (about 20 minutes). Add a little pepper and salt if necessary.

You can also cook a dish according to this recipe in the oven.

• Buy any offal in the store, thereby you will protect yourself from buying low-quality products that have not passed sanitary and hygienic control.
• When choosing a product, give preference to chilled hearts.
• The offal should have a dense structure and a rich burgundy color.

How are chicken hearts useful?

Chicken hearts are available to every housewife dietary product... It differs not only in a pleasant price, but also in many useful properties... For example, hearts are full of vitamins. groups A, B, PP. This offal will be useful for people suffering from anemia, as it is high in magnesium, iron, zinc, potassium.

Nutritionists classify chicken giblets as moderate-calorie foods, and therefore dishes made from them will not only be tasty, but also useful for the figure.

1. If you want to shorten the cooking time as much as possible, first put the offal in a saucepan of cold water and bring it to a boil. Drain and continue with the recipe.
2. Chicken hearts are stewed not only in sour cream or cream. By turning on your imagination and looking into the refrigerator, it is always easy to add a recipe tomato sauce or ketchup.
3. In addition to salt, pepper, garlic and herbs, it goes well with chicken hearts ground ginger, avocado and oregano. This combination of flavors will be appreciated by every gourmet!
4. To add a richer flavor to the dish, marinate the offal in vinegar or soy sauce. Here are the instructions for making hearts in the marinade: Dissolve the vinegar or soy sauce in water in a combination 1 to 1. Put the hearts in the marinade for half an hour. If you prefer a spicy soy sauce, do not salt the product during further cooking.

How to cook chicken hearts with your own hands, and which recipe to use - the choice is yours. This delicious and inexpensive offal is easy to feed the entire family. Feel free to experiment with the ingredients of the dishes, creating real culinary masterpieces.

For more information on cooking chicken hearts, see the video:

How to cook delicious chicken hearts with an available set of additional ingredients and preferably very quickly? We offer several simple recipes dishes, with the preparation of which at home there will be no problems, even if we are talking about the first culinary experience. Hearts go well with sour cream, cheese, cream, mushrooms, so any combination of the listed products is appropriate. As a side dish, you can serve fresh or vegetable stew, rice, pasta.

Hearts stewed in sour cream or sour cream sauce

Thanks to sour cream, the food becomes juicy and delicate taste... Chicken hearts in sour cream sauce - inexpensive and healthy food... Cooking takes a minimum of time, and a set of products is always available in stores.

Ingredients:

• Giblets - 1 kg;
• onion - 2 pcs.;
• vegetable oil - 2-3 tablespoons;
• sour cream - 4-5 tablespoons;
• carrots - 1 pc.;
• ground pepper (black) - a pinch;
• salt.

If you prepare exactly the sauce from sour cream, then you will need a few more pinches of flour. Products are measured with tablespoons. The step-by-step cooking is as follows:

1. Hearts are stripped of films, fat and large vessels. Thoroughly washed and reclined in a colander.
2. In a deep refractory container, refined butter is heated, then prepared "organs" are laid out.
3. The heating of the plate decreases, the offal is stewed for about a third of an hour. In the process, salt, pepper are added, if necessary - a small amount of water.
4. Separately, in a frying pan, the onion, previously cut into crumbs, is fried. Then grated carrots are poured and everything is cooked together until softened.
5. Prepared vegetables are mixed with hearts, stewed for several minutes, after which sour cream is added.
6. After the brew boils, the fire turns off, the container is closed with a lid, and the dish is infused for about a quarter of an hour. Served hot with a side dish.

This is how tender chicken hearts in sour cream are obtained. To prepare the sauce, sour cream is placed in vegetables fried separately (you can exclude carrots and leave only onions), dry and add a small amount of flour while stirring. After boiling, the resulting liquid is poured into the rest of the products and stewed all together for several minutes.

Hearts stewed in sour cream cheese dressing

This recipe differs more spicy taste as it involves the addition of garlic and herbs.

Ingredients:

• hearts - 0.7 kg;
• processed cheese- 1 PC. (100g);
• sour cream - 4 large spoons;
• greens in bunches - 1 pc .;
• garlic (clove, wedge) - 2 pcs.;
• onion - 1 pc.;
• starch - a pinch;
• ground pepper - a pinch;
• vegetable oil - 2-3 large spoons;
• salt.

The gravy turns out to be very tasty, so if you want, you can increase its amount. The scheme according to which the chicken hearts are cooked:

1. The by-products, stripped of fat and films, are thoroughly washed and laid out in a pan in which the vegetable oil was previously heated.
2. Salt and pepper are poured. The hearts are fried with frequent stirring on high fire no more than three minutes.
3. The heat is reduced, the offal is stewed in own juice about a quarter of an hour.
4. Peeled and chopped onion onions are fried separately in vegetable oil until golden brown. Then it is mixed with giblets.
5. Everything is stewed together with occasional stirring for no more than a quarter of an hour.
6. Coarsely grated processed cheese and sour cream are added. After thorough mixing, a uniform filling condition should be achieved.
7. The washed greens are finely chopped, poured into the pan along with chopped garlic (you can pass it through a regular press) and starch.
8. After boiling, the dish, if necessary, is brought to taste, closed with a lid and removed from the stove.

To make the hearts more juicy and tender, it is recommended to let them brew in the "broth" before serving.

Hearts stewed in sour cream-tomato sauce

One of classic recipes... Advantages: a minimal set of products and a quick cooking process - only half an hour.

Ingredients:

• sour cream - 3 large spoons;
• hearts - 0.5-0.7 kg;
• tomato (paste) - large 1 spoon;
• water (boiled) - 1 glass;
• onion - 1 pc.;
• flour - 1 large spoon;
• ground pepper - a pinch;
• salt.

The paste can be replaced tomato juice cooked by yourself. But its bookmark needs to be increased 2-3 times. Instructions:

1. Peeled and washed hearts are thrown back in a colander. Cross-shaped incisions are made from a sharp edge.
2. The peeled onion is finely chopped and fried until transparent in a preheated pan with refined oil.
3. Both of these products are mixed and stewed together under a closed lid for no more than a quarter of an hour (in their own juice, without water).
4. The gravy is prepared in a separate container: sour cream is mixed with water and tomato paste, then flour is carefully added while stirring. To avoid getting lumps into the pan, pour the mixture through a sieve. Delicious hearts will be ready in 15 minutes.

The cuts on the offal may not be done, but leave them intact. From this, the view will not be lost, as well as the taste.

Hearts with champignons or other mushrooms

The extreme simplicity of the cooking process and the perfect combination of giblets with mushrooms in taste are the main advantages of this recipe.

Ingredients:

• offal - 0.8-1 kg;
• sour cream - 200 g;
• dill in bunches - 1/2 pc.;
• parsley in bunches - 1/2 pc.;
• champignons - 400g;
• curry - a pinch;
• vegetable oil - 4 tablespoons;
• salt.

Cooking time depends on the type of mushroom used. If we are talking about forestry, then the process will take about 1.5 hours. Stewed chicken hearts with mushrooms are prepared in almost half an hour:

1. By-products are stripped of fat and large vessels, washed, cut in half. Fried in a skillet with butter until crusty.
2. The onion, cut into small cubes, is sprinkled on the waste along with chopped mushrooms.
3. After 10 minutes, sour cream is poured in, everything is mixed and stewed for no more than 7-10 minutes.
4. Finely chopped greens are placed before serving.

Champignons, if desired, can be pre-boiled, subsequently reducing the heat treatment time.

Hearts baked with cheese

Baked chicken offal dishes are especially good because they have a more delicate and rich taste, pleasant aroma. Rosy cheese crust gives an attractive look to the finished culinary masterpiece as in the photo.

Ingredients:

• cheese - 100g;
• giblets - 0.8 kg;
• onions - 2 pcs.;
• ground pepper - a pinch of red and black;
• spicy ketchup - to taste;
• oil refined for greasing a baking sheet;
• salt.

Ketchup can be excluded if desired, and depending on your own preferences, the amount of cheese can be increased. Instructions:

1. Preparation of products: stripping and rinsing offal, cleaning and cutting the onion into half rings.
2. Giblets are pre-salted, sprinkled with pepper, and ketchup is added. Everything is mixed and left for half an hour.
3. The onion is laid out on a baking sheet in an even layer, on top - prepared offal, then grated cheese.
4. In the oven, the food is cooked at 220-degree heating (about 40 minutes).

You can safely experiment with this recipe, for example, by adding sour cream or sour cream sauce, mushrooms.

Fried hearts

The classic cooking option, which is guaranteed one hundred percent success not only among household members, but also among guests.

Ingredients:

• onions - 2 pcs.;
• "Chicken organs" - 0.8 kg;
• vegetable oil - 3 large spoons;
• ground pepper;
• salt.

Fried chicken hearts can be cooked with mushrooms, which can be fried separately and added at the end, or cooked with offal.

Cooking scheme:

1. The giblets, stripped of vessels and fat, are cut in half and washed under running water, after which they are folded back into a colander to remove excess liquid.
2. Peeled onions are washed and cut into half rings.
3. Prepared products are laid out in a frying pan or other container with a thick bottom with heated vegetable oil.
4. Put pepper and salt immediately, then stew with the lid closed for no more than 25 minutes.
5. After the specified time has elapsed, the lid is removed and the by-products are fried until crisp.

Fried hearts are best paired with raw or boiled vegetables.

Video: Chicken hearts in tomato-cream sauce from the chef Sergey Malakhovsky

Chicken dishes are known to almost everyone, but recipes from chicken hearts are less common. The reason is simple - many are afraid to approach it, because they do not know exactly how to cook chicken hearts.

And in general, not everyone knows what kind of dishes can be made from them. In short, the same as from regular meat, i.e. soups, main courses, salads and cold snacks.

7 popular and simple recipes with photos - how to cook chicken hearts - are given in the article.

How to cook chicken hearts tasty and simple - universal rules

Hardly needed in different recipes constantly repeat the same information, for example: "fill the hearts with cold water and cook after boiling for 30 minutes." The fact is that this is not just a stage of preparing a dish, but a universal rule that is suitable for preparing any dishes from chicken hearts.

These are the principles that will help both beginners and experienced housewives:

• Whatever we prepare from this product, it must first be well processed. This can be done in a matter of minutes - we just cut out fat deposits, films and blood vessels.

• Chicken hearts can be fried, stewed, boiled and even baked in the oven - in a word, you can do everything with them as with ordinary meat. The main thing is to know the cooking time so that they are fully cooked, but at the same time, juicy enough.
• As such, frying of this product is not intended. Of course, initially, the hearts can be fried in well-heated oil (for a crust to form, it is enough to fry for 5 minutes on each side). And then the product itself will release a lot of juice, and as a result, we will stew the hearts for another 15-20 minutes. You can add a little water or broth to avoid burning anything.

• And if you still want to eat not stew, namely fried meat, no problem. You can simply bake the hearts in the oven and make excellent kebabs out of them. Pre-marinate them in onion juice (it is easy to get it with a meat grinder or blender) or a mixture of honey with mustard and lemon, or in a glass of milk. Then bake for only 25 minutes - you get real kebabs. And no quenching - classic meat dish in the oven.

• And what about cooking? Yes, and this method of making chicken hearts is available. Here the usual rule works, which is also acceptable for other types of meat products. If we want to get soup, i.e. broth based on hearts, put them in cold water, quickly bring to a boil, and then cook over medium heat for no more than half an hour. If we want to cook offal for salad, put it in boiling water and cook over high heat for the same half hour.

Chicken heart soup

It is interesting that the calorie content in all these cases will not exceed 200-250 kcal per 100 g of the finished product (of course, provided that we do not add too high-calorie components like mayonnaise). Although in all fairness, mayonnaise may not be as harmful as it is commonly believed.

For example, if you make a sauce at home, the whole process will take no more than 5 minutes, and together with 1 tablespoon of such mayonnaise, we will get no more than 50 kcal, which is quite acceptable.

Chicken hearts stewed in sour cream: a classic of the genre

To cook stewed chicken hearts, you need to stock up on minimal set products.

We will need

• 0.5 kg of chicken hearts;
• sour cream with a fat content of 15-20% or more - 2 large spoons;
• olive or other vegetable oil - 3 large spoons;
• butter- 1 dessert spoon;
• salt and spices - at your discretion;
• any greens and tomatoes for serving.

Recipe - how to cook chicken hearts in sour cream in a pan

1. First, you need to rinse the hearts and separate the fat from them so that you can enjoy only the meat itself.
2. Now you need to pour good vegetable oil into the pan and heat it. At the last stage of heating, butter is immediately added - it will instantly disperse and foam. A ready meal will give a delicate milky taste. Fry the hearts on 2 sides for about 7 minutes (strong fire).
3. And now you need to add literally half a glass of water to the pan, cover and simmer for about half an hour. The fire should be moderate - then the water will not evaporate, and the meat will turn out to be very soft.
4. Well, now it's the turn of sour cream and spices. We add them directly to the water and simmer under a closed lid for another 10-15 minutes.

It remains only to serve and serve beautifully with vegetables and herbs. And for the same 45 minutes of cooking, you can not waste time and make a side dish. Any addition will suit this dish - mashed potatoes, Vegetable mix, pasta and, of course, rice.

Chicken hearts stewed in sour cream in a pan

OPTION OF SERVING CHICKEN HEARTS IN SOUR CREAM

Rice is very common in the cuisine of the peoples of Asia, and it is also served in an unusual way - it is placed in a small but deep bowl and turned over onto a plate. This option can be used to serve chicken hearts. Yes, and as a side dish, rice definitely does not hurt - additional satiety with minimum quantity calories.

Chicken hearts fried with onions and carrots in sour cream

This version of the recipe is not much different from the previous one - in the dish, as is clear from the title, onions and carrots appear. This pleasant addition will add its own flavor.

Ingredients

• chicken hearts - 0.5 kg;
• 1 medium onion;
• 1 medium-sized carrot;
• 2 large spoons of sour cream with a fat content of 20% or more;
• 3 large spoons of oil - olive or other vegetable;
• 1 dessert spoon of butter;

The sequence of actions step by step

1. First, as usual, we rinse the hearts and remove all excess fat.
2. At the same time, we put the pan on the fire, heat the oil to a high temperature, so that on the surface of the meat it immediately begins to form golden brown... I must say right away that this frying pan should be deep enough - it is better to take a stewpan
3. While the meat is roasting (only 15 minutes on both sides), you need to quickly chop the onion and grate the carrots with medium cells. All vegetables should be cut to about the same size - this is a good form in the kitchen.
4. At the same time, we put another pan on the fire, heat the oil. Fry onions and carrots at the same time for about 10 minutes. Stir constantly: the fire is strong, if you think a little, the vegetables will burn in places.
5. When the onions become almost transparent and the carrots are soft enough, you just need to pour the contents of the pan into the one where the hearts are fried. If you don't want excess fat to get there, you just need to shift the fried vegetables with a wooden spatula or an ordinary spoon. Let the oil stay in the pan - you won't need it anymore. As a result, the mixture needs to be stewed for about 15 minutes over moderate heat, add all the prepared spices and add a little more water so that it only slightly covers the contents.
6. The last number will be sour cream - 2-3 tablespoons are enough. Simmer for another 5 minutes over low heat.
7. Mashed potatoes asks for a side dish for such a dish, although any other will also work. By the way, good news: there is no need to cook the sauce additionally, in our case everything is already included.

SERVICE OPTION

This dish is especially good to serve in summer, when you want something unusual, but at the same time light. At this time, you can serve the most different vegetables- as they say, what God sent: radishes, herbs, tomatoes, bell peppers, etc.

Chicken hearts in sour cream with carrots and onions

The recipe for making a kebab from chicken hearts is quite simple, but ready-made kebabs look very interesting - they are no less tasty than from ordinary meat. And the most important thing is great option for those on a diet. After all, sometimes you still want to pamper yourself with something like that!

We need food

• 0.5 kg of chicken hearts;
• 3-4 tablespoons of soy sauce;
• 2 tablespoons tomato paste
• the same amount of odorless vegetable oil;
• spices for meat - at your discretion (you can just take black pepper, or you can add suneli hops, a mixture of Provencal herbs and other spices for lovers of refined tastes).

Recipe with photo - how to cook chicken hearts on skewers in the oven

1. Any barbecue begins with a marinade, and our case is no exception. In a small bowl, combine the tomato paste, soy sauce and all the spices. Please note that no salt is needed - you already have it in the soy sauce, so don't oversalt it!
2. Mix the mixture thoroughly.
3. While she insists, it's time to tackle the offal. First, the hearts must be thoroughly rinsed in a colander, and then the vessels, fat and films must be cut off. This work is easy and will not take much time.
4. We put the offal in the marinade, carefully roll in the mixture.
5. This tender meat will be marinated for no more than half an hour - and, moreover, certainly in the refrigerator. And during this time, you can serve the table, and then turn on the oven at 200 o C.
6. We put hearts on skewers - you can choose ordinary wooden sticks. Lining a baking sheet with foil or parchment ( baking paper), put the product.
7. In the oven, this dish is cooked for no more than 25 minutes. During this time, you can fry fries and serve. Well, for supporters of healthy eating, we advise you to make an easy vegetable salad from tomatoes, bell peppers, cucumbers and red salad onions.

Fried chicken hearts - shish kebab

V the best traditions serve this kebab with lettuce and green onions. Can be served with ketchup or soy sauce. And someone will probably like it with sour cream, mayonnaise and other additions.

Light chicken heart soup

it light dish perfect for those who follow the figure. It can also be offered to people recovering from an illness.

Soup, unlike main courses, fills the stomach as much as possible, so the feeling of satiety comes earlier. For chicken heart soup, you need a minimum of products.

Ingredients

• 500 g of hearts;
• 2 small potatoes;
• 1 medium carrot;
• 1 small onion;
• greens for serving - any;
• 2 chicken eggs;
• salt and spices - at your discretion.

Step by step recipe with photo

1. Let's work with vegetables first. We clean and chop the potatoes. If you are in the mood, you can “lose weight” a little and use a curly knife - it will turn out not only tasty, but also interesting.
2. But there will be a different approach to the onion: you just need to cut it as small as possible.
3. Wash carrots, peel and cut into rings. If the potato slices turned out to be curly, then you need to do the same with the carrots - this is one of the components of culinary etiquette: all the slices are of approximately the same shape and size.
4. So it's the turn of hearts. They need to be rinsed, the ducts (vessels) and fat cut off. Although it is not forbidden to leave it like that - here you need to focus on calorie content.
5. We put carrots, onions and potatoes there, pour 2 liters cold water... You can immediately put the bay leaf (after cooking it should be removed immediately).
6. Cook the soup to a boil over high heat, then reduce the flame and cook for another half hour. After finishing cooking, add the herbs.
7. In the meantime, cook 2 hard-boiled eggs in another saucepan. To prevent the shells from cracking, the water must be heavily salted before boiling. We cut ready eggs half and add to the soup. They will not only decorate it, but also satisfy hungry eaters.

Boiled chicken heart (soup)

ADVICE

Instead of chicken eggs, you can take quail eggs. They are no different in taste, but they look more elegant.

Three delicious chicken heart salads

And what about salads? They can also be made from hearts. Moreover, such dishes will delight you with originality and become a worthy substitute. meat appetizers, because everything once gets boring, and you want to please yourself with unusual recipes.

Let's start with a very simple, but at the same time very delicious salad... It can be called homemade, because it is better to eat such a dish on a weekend, so that later you will not go anywhere, but simply relax in a relaxed atmosphere.

The reason is that this chicken heart salad contains onions. It is preferable to use a red onion, which is also called Yalta. It is incredibly tasty, juicy, with a pleasant sweetness. And most importantly, it is not at all caustic, and it is definitely not necessary to cry from him.

The sequence of actions is very simple:

1. We cut the stewed or fried (or boiled) hearts into not very small pieces - so that something is sure to hit the tooth.
2. We cut the onion in half rings and be sure to separate the feathers - everything should look very neat.
3. Now you can cut into another juicy component - for example, fresh or pickled cucumbers (in medium cubes).
4. Then add canned peas- it not only enriches the taste, but also adds satiety with a minimum amount of calories.
5. The last step is traditionally adding mayonnaise. And of course, let's not forget to decorate with greenery.

Chicken hearts salad with red onions

HOME MAYONNAISE (50 kcal in 1 tablespoon)

If you follow your figure very carefully, then you are doing the right thing. But this is not a reason to categorically refuse mayonnaise. For example, you can just make your own homemade sauce, which, unlike industrial, does not contain starch, thickeners and other questionable additives.

To do this, take 1 yolk chicken eggs, only 2 dessert spoons of vegetable oil (preferably olive oil), juice from 1 lemon, half a teaspoon of sugar and a pinch of salt. All this is whipped together in a blender. As a result, in 1 minute we will get an excellent homemade mayonnaise.

Salad with chicken hearts, rice and peas

And this chicken heart salad recipe allows you to make a complete cold appetizer. At the same time, we will definitely not gain any extra calories: rice, hearts, and peas are known to be dietary products.

1. First you need to cook the rice. Only we do not cook porridge, namely loose rice for a side dish. To do this is as easy as shelling pears - just soak it for at least an hour and rinse it thoroughly so that the flowing water becomes flawlessly transparent as a result. If there is no time to wait, simply fry the washed rice directly in a saucepan in a minimum amount of oil. As soon as it becomes a rich white shade, pour in boiling water and cook until tender.
2. Now add the rice to the pre-cooked (stewed) and chopped hearts.
3. The next ingredient is green peas.
4. If you want to add juiciness, you can cut fresh cucumbers, which go very well with rice (remember the same sushi). You can also chop red onions, but that's not for everybody.
5. The last stage is a drop of mayonnaise and a lot of greens. Now I'm ready cold appetizer... By the way, it is quite possible to eat it hot - you get a typical second dish, tasty, satisfying, but at the same time low-calorie. Lovers of healthy food can be advised to use broccoli cabbage as a "juicy" component. Highly tasty combination!

Chicken hearts salad with rice and broccoli

Chicken hearts salad with grapes and rice (sweet)

Well, what about creativity? For those who love unusual flavor combinations with the obligatory presence of a sweet component, we will try to reproduce the recipe for chicken hearts salad - this is a really very tasty dish, and it looks very attractive (as shown in the photo).

We will act like this:

1. Marinate raw hearts for half an hour in a mixture of soy sauce (2 tablespoons), white wine (3 tablespoons), olive oil(2 tablespoons), dry ginger (half a dessert spoon) and finely chopped garlic (2 cloves).
2. Cook rice, cook eggs, cut them into cubes.
3. Cut into the same cubes bell peppers and apples, previously peeled.
4. We combine all the components, salt. We spread on a plate, decorating with grape berries, previously cut in half and peeled.

So, chicken heart dishes are prepared simply and deliciously. After all, chicken hearts are the same meat, only lighter due to the lower calorie content and the almost complete absence of fat. So you can safely include this useful product in the diet.

Eating heart dishes at least twice a month will have a very good effect on the health of the heart muscle. And it certainly won't hurt the figure.

Bon Appetit!