Offal are not popular just because not everyone knows how to cook them. Chicken hearts are inexpensive and available to everyone. With some culinary experience, they make delicious dishes. In addition, they are rich in amino acids, vitamins and minerals and are ideal for those who prefer healthy food and follows a diet.

In the article, I will not only talk about this product, but also consider the most interesting recipes home cooking.

Preparatory steps: cooking technology

Chicken hearts do not have tendons, but there may be blood clots inside that should be removed. Before processing, each is cut lengthwise, opened like a book and clots, vessels in the form of tubes or veins are removed. After that, they are washed with a running cold water.

The offal is cooked in the oven, slow cooker, fried, stewed, boiled. Just not too long to keep it juicy and soft. Can be fried in a hot vegetable oil until a light crust appears, then add onions and carrots.

It is best to cook in a sealed container in order to preserve the juiciness so that the dish does not become tough as a result. The cooking time depends on how young the meat is: the older the chicken, the longer it takes to cook until full readiness... If the hearts of chickens, it will take only half an hour, and if mature chickens - about two hours. The approximate "age" can be determined by the color.

Calorie content

Chicken hearts are high on the list of healthy and healthy foods. The calorie content of boiled hearts is approximately 183 kcal per 100 g. If you cook with sour cream, cheese and other hearty ingredients, the nutritional value increases significantly.

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

Cooking delicious chicken hearts in a pan in sour cream

Popular recipes include stewing in sour cream in a pan. For cooking culinary masterpiece you will need a simple grocery kit.

Ingredients:

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

Preparation:

1. Onions and garlic are chopped, fried in oil until transparent.
2. Excess fat and blood vessels are removed from the hearts. After that, you can spread them in a pan and fry over medium heat until the pink color disappears.
3. Sour cream, salt and pepper are added, the heat is reduced and the dish is covered with a lid.
4. Simmer for about half an hour.
5. Meanwhile, rice is boiled and oil is added to it.
6. After 30 minutes, when the hearts have acquired softness, it's time to season with a mixture of aromatic Provencal herbs.
7. Cook the dish until the excess moisture is gone.

Serve on the table as follows: rice is laid out on a plate, a small depression is made in the middle, in which hearts are placed in the form of a slide. Green vegetables and tomatoes can be a decoration of the dish.

Video recipe

Roast hearts with potatoes and prunes in pots

Prepare it tasty dish absolutely uncomplicated.

Ingredients:

• 1 kg of hearts;
• potatoes - 500g;
• medium onion;
• medium carrots;
• head of garlic;
• 8 pcs. prunes;
• a pinch of paprika;
• 2 tsp. dried dill and salt.

Preparation:

1. We prepare hearts, clean vegetables, rinse with water, cut garlic into slices, and prunes into cubes.
2. Mix the components with hearts, add salt and pepper. Cut the potatoes separately into cubes, put them in pots in portions. Cubes can be made large. Lay out vegetables and offal on top.
3. We fill everything with boiling water (⅓ glasses in each pot), cover with lids and send to an oven preheated to 180 degrees. The dish is ready in an hour.

Chicken heart skewers in the oven

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

Ingredients:

• A kilogram of offal.
• Soy sauce - 6 tablespoons l.
• Honey - 2 tbsp. l.
• Balsamic vinegar - 3 tbsp l.
• Salt and pepper to taste.

Preparation:

1. The hearts are washed, cleaned, if necessary, and folded into a deep container in which they will marinate.
2. All ingredients - honey, vinegar, sauce, spices are added to the dish, mixed thoroughly by hand and left for 1.5 hours.
3. Then strung on wooden skewers and placed in a baking dish.
4. Pour the rest of the marinade on top of the workpiece, and add a few glasses of water to the mold.
5. The kebabs are placed in a preheated oven (180 degrees), where they are cooked for about 15 minutes. Then they turn over and bake for another 20 minutes.

How to cook chicken hearts in a slow cooker

Cooking in a multicooker simplifies the process, because the dish does not need to be constantly monitored.

Ingredients:

• 1 kg of offal;
• 1 onion;
• 1 carrot.

Preparation:

1. The hearts are washed, peeled, onions and carrots are peeled, chopped and added to the offal.
2. All prepared components are added to the multicooker bowl.
3. Salt and pepper are added to taste, everything is mixed.
4. A stew or soup program is selected and a timer is set for 45 minutes.

What can be cooked from chicken hearts

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

Hearts in cheese sauce

Another amazing dish that completely changes the idea of ​​offal. To cook fragrant and tender hearts, you will need simple and available products.

Ingredients:

• sour cream (20% fat) - 3 tbsp. l .;
• processed cheese ("Amber") - 100 g;
• garlic - 2 cloves;
• bulbs - 2 pieces;
• salt, pepper - to taste;
• starch - 2 pinches;
• dill, parsley;
• refined sunflower oil - for frying;
• hearts - 700 g.

Preparation:

1. It is best to cook in a deep skillet with heated vegetable oil. Put hearts in such a prepared container, pepper and salt. Fry over high heat for about 3 minutes.
2. Then we make the fire smaller and fry for another 15 minutes.
3. Cut the onion into cubes, fry until golden brown in another pan and add to the hearts, leaving to simmer for another 15 minutes over low heat.
4. Do not forget to stir from time to time.
5. We wash the greens in running water, dry them on a napkin, finely chop. Peel and chop the garlic.
6. Rub the cheese on a coarse grater and add together with sour cream to the offal, mix.
7. We watch when the cheese melts, add starch, herbs and garlic to the pan. Bring to a boil, taste with salt, add more if necessary and remove from heat. Fragrant and delicious hearts in cheese sauce ready.

If the traditional first courses are tired of the monotony, you can make chicken heart soup. It won't take long and will require minimal set products.

Ingredients:

• 500 g of offal;
• 3 large potatoes;
• bulb;
• carrot;
• parsley;
• Bay leaf;
• salt;
• ground pepper.

Preparation:

1. The cooking scheme does not require outstanding culinary skills: we prepare the hearts, cleansing them of all that is superfluous, we clean the vegetables.
2. While the broth is cooking, cut the potatoes into cubes, grate the carrots on a fine grater, and chop the onions.
3. After 30 minutes, add potatoes to the hearts, after a few minutes reduce the heat.
4. Then fry the carrots and onions in vegetable oil until golden brown.
5. 15 minutes after the potatoes have been poured, we add frying to our soup, season with bay leaves, pepper, do not forget to salt, and decorate with chopped parsley.
6. The classic soup is ready to eat.

This version of the first course can be prepared with the addition of vermicelli. Here you can do without potatoes, and the soup will turn out to be light and tender. The principle of cooking is the same as in the previous version, but the noodles are cooked for no more than 7 minutes.

Chicken heart salad will also delight you with its taste.

Ingredients:

• hearts - 500 g;
• cucumbers (pickled or fresh) - 2 pcs.;
• eggs - 4 pcs.;
• canned corn- 1 bank;
• greens;
• mayonnaise - 250 g;
• pepper and salt.

Preparation:

1. Boil the hearts in salted water, and add bay leaves for flavor. Cook after boiling for 20 minutes, then drain the liquid.
2. While the hearts are being prepared, boil the eggs and cut the cucumbers into cubes.
3. Then chop the cooled eggs and hearts into rings or cubes.
4. Combine the ingredients in a salad bowl. Don't forget to add corn and season with mayonnaise and pepper. Mix everything thoroughly, and garnish with chopped herbs before serving.

The benefits and harms of chicken hearts

In addition to being enriched with vitamins and minerals, chicken heart meat is also highly digestible, which makes it indispensable in a healthy diet.

Regular consumption of offal in food allows:

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

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

1. Give preference not frozen, but chilled offal. When buying, pay attention to the color and structure. Fresh chicken hearts should be dense, elastic and smooth. Their color is dark red, closer to burgundy. A bluish tint, friability, yellow spots or white bloom are a reason to refuse a purchase.
2. Process the offal thoroughly. Blood clots may remain inside the hearts. To remove them, cut each heart lengthwise and open it like a book. Clean out the blood with a knife or fingers. Rinse thoroughly under cool running water. Trim films, fat and vessels. They are edible, but can negatively affect the taste of the dish.
3. Chicken hearts are muscles, and they are quite tough. To soften, you can soak them in milk for 40-60 minutes before cooking.
4. Whole chicken hearts are boiled for 30 minutes, chopped - about 20. For a ten-minute boil. Boil a pot of water, toss in the hearts and let it simmer for 2-3 minutes. Discard in a colander and refill with water. So that the liquid barely covers the hearts. Season with salt and cook until tender. Skim off the foam if it forms.
5. Fry chicken hearts on butter or a mixture of vegetable and butter - so tender. And it's better under the lid: the steam from it will settle into the pan and prevent the hearts from drying out.

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An easy-to-prepare dish for offal lovers.

Ingredients

• 1 kg of chicken hearts;
• 3 large onions;
• 1 tablespoon of sunflower oil;
• 50 g butter;
• salt, black pepper and other spices to taste.

Preparation

Cut the prepared hearts in half. Boil them or soak them in milk.

Cut the onion into half rings. Grease a frying pan with sunflower oil, then add butter, melt. Fry the onions until half cooked. Add boiled hearts to it, stir. After 5-7 minutes, when the hearts begin to release water, salt, pepper and add other spices to taste. This will enhance the release of moisture.

Cover and cook for 20-25 minutes. Stir occasionally. Serve with your favorite side dish.

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Juicy, with a pleasant creamy taste... It goes well with buckwheat, rice, mashed potatoes and others. You can use cream instead of sour cream.

Ingredients

• 2 large onions;
• 50 g butter;
• 700 g of chicken hearts;
• 1 glass + 2 tablespoons of water;
• 2 tablespoons flour;
• 100 g sour cream;

Preparation

Peel and dice the onion. Preheat a skillet with sunflower oil. Then add creamy to it. Fry the onions until half cooked.

Prepare hearts: rinse, cut off excess. If the offal is large, cut it in half. Send them to the onion, fry until crisp - 5-7 minutes. Pour in a glass of water, salt and pepper to taste. Cover with a lid, simmer for about half an hour over low heat.

Dilute flour in not a large number water so that there are no lumps. Pour this mixture into hearts, let thicken a little and add sour cream. Stir and simmer for another 5-10 minutes.

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Moderately spicy, with a bright tomato aftertaste. It goes well with pasta and boiled rice.

Ingredients

• 1 onion;
• 1 carrot;
• 2 tablespoons of sunflower oil;
• 50 g butter;
• 500 g of chicken hearts;
• 2 tomatoes;
• ½ cup chicken broth;
• 3 tablespoons tomato paste;
• 2 cloves of garlic;
• a bunch of parsley.

Preparation

Fry on sunflower oil onions with carrots. Then add the butter and chicken hearts prepared for roasting. Cook for 10-15 minutes. Add the coarsely chopped tomatoes and cook for another 5-7 minutes.

Ingredients

• 200 g of chicken hearts;
• 100 g of champignons;
• 2 tablespoons of sunflower oil;
• 100 g canned white beans;
• 100 g of Korean carrots;
• 50 g croutons;
• 2 tablespoons of mayonnaise;
• salt and black pepper to taste.

Preparation

Boil processed chicken hearts. Remember to skim off the foam and salt at the very end. When cool, cut small cubes or rings. Fry the chopped mushrooms in sunflower oil.

Combine all the ingredients: hearts, mushrooms, carrots, beans and croutons. Season with salt and pepper, season with mayonnaise.

Not too many people use offal as the main ingredient in their dishes, and some can become delicious and useful component... Chicken hearts are especially popular among them - they are small, look delicious and contain many nutrients... This miniature product has an average calorie content and contains forty percent of the daily value of cholesterol in one hundred grams, so they should not be consumed by people with atherosclerosis or a predisposition to it. Otherwise, chicken hearts will be a great addition to various dishes.

How to cook chicken hearts - recipes with photos

Chicken hearts are good for the human body, they contain the polyunsaturated fatty acids omega-3 and omega-6, iron, magnesium, selenium, zinc, phosphorus, manganese, copper, sodium. They contain a large amount of vitamin B12, as well as riboflavin (vitamin B2), which helps convert carbohydrates and fats into energy. Take advantage of popular recipes from experienced chefs... Thanks to detailed instructions, you will be able to cook stewed, fried, baked hearts, delicious soup and salad with offal, grilled hearts on skewers and much more.

Stewed in sour cream

Stewed hearts are a great dish for dinner or lunch. Serve them along with mashed potatoes and a snack, which is ideal for thinly sliced ​​pickles. This recipe will definitely not leave anyone indifferent, the hearts in sour cream are juicy and tender. What ingredients are needed to create mouth-watering dish:

• A pound of offal.
• 2 medium onions.
• A tablespoon of vegetable oil.
• 200 milliliters of sour cream.
• 250 grams of champignons.
• A little paprika, spices to taste.

1. Put water on fire, let it boil. Pour the offal there, cook for no more than ten minutes. You can use bay leaves or allspice during cooking.
2. Drain the water through a colander.
3. Cut the onions into half rings. Heat oil in a deep skillet. Add a bow there, save.
4. Rinse the mushrooms thoroughly, cut into thin slices. Add to onion, simmer for about eight minutes, until liquid evaporates.
5. Minimize the fire. Add sour cream and spices to the pan. Simmer for another five minutes.
6. Place the hearts in the skillet. Let them simmer for ten minutes. Ready! You can serve it on the table.

Fried with gravy in a pan

Chicken offal such as hearts, liver, stomach are great additions delicious recipe for dinner or lunch. It is especially popular to prepare such food in a skillet with gravy. Chicken hearts are tender, aromatic and tasty. What components will be needed to cook healthy offal, fried with gravy:

• 400 grams of hearts.
• Two bows.
• Two carrots.
• Half a cup of "Maggi" or seasoning to taste.
• Black pepper.
• Bay leaf.
• Salt.
• Vegetable oil.

1. Defrost offal if sold frozen. Cut each heart into two halves.
2. Heat vegetable oil in a frying pan, place the by-products there. Fry lightly, they should be half done.
3. Peel the onions and carrots from dirt and husks. Cut in large pieces, send to blender before chopping.
4. Heat oil in a separate frying pan, add vegetables there, save. Season with pepper, bay leaf, salt, pour in a glass of water. Add hearts and Maggi half-cube.
5. Simmer until vegetables and offal are completely cooked. Serve with a side dish of your choice - potatoes, rice, pasta.

In a multicooker

A multicooker is a necessary tool in almost every kitchen. With its help, one obtains delicious side dishes, juicy stews, soups and many other dishes. The hostess will hardly need to make an effort to cook lovely chicken hearts with vegetables that will be highly appreciated by the household. What ingredients are needed to make offal according to a proven recipe in a multicooker:

• 500 grams of chicken hearts.
• Eight medium potatoes.
• Two small carrots.
• Large onion to taste.
• Fresh herbs - dill, parsley.
• Spices to taste.

How to make a delicious dish in a multicooker:

1. Rinse the hearts well before cooking. Put the offal in the multicooker bowl, turn on the baking mode. So they should cook for at least fifty minutes without adding vegetable oil.
2. Wash the potatoes, peel, cut into small cubes. Peel and chop the onion. Wash the carrots well and grate with a coarse grater.
3. When the hearts are precooked in Bake mode, add the vegetables to them. Pour 250 milliliters of water there and leave to simmer in a multicooker for up to two hours.
4. A couple of minutes before the end of cooking, open the bowl, add spices and herbs.
5. Delicious and hearty dish- ready!

Chicken heart salad

A variety of salads is a great way to make your home menu interesting and original. You can serve such a dish as a dinner in the summer, and in the fall, prepare a salad as an appetizer for the main meal. Hearty, tasty recipe will add exotic daily menu... Ingredients for an unusual salad:

• 200 grams of offal.
• One product each: large pear, avocado, large peach.
• Four tablespoons of orange syrup.
• Aromatic herbs: rosemary, basil, thyme.
• A little lemon juice.
• A handful of walnuts.
• Suluguni.
• One egg.
• Breadcrumbs.
• Salt with pepper.
• Olive oil.

How to make an original fruit salad:

1. Wash the offal thoroughly, dry it with a special paper towel. Heat vegetable oil in a skillet. Add the pre-chopped hearts there. First fry them on high fire, then take it down to the minimum.
2. Add spices to the container where the by-products are fried. When the hearts are ready, pour in a few tablespoons of orange syrup.
3. Peel the avocado, cut into thin strips. Sprinkle with a few drops of lemon juice and place in a salad bowl.
4. Cut the pear, peel the seeds. Cut into small pieces. Add to avocado.
5. Cut the suluguni into small pieces (strips or cubes). Beat the egg, dip the cube in it, then roll in breadcrumbs, then dip again in the egg and croutons. Fry in a skillet. Place on top of the pear in a salad bowl.
6. Then lay out the hearts. Slice the peach and place on top. Finish laying out the salad with walnuts.
7. Drizzle over the finished dish lemon juice and olive oil. Original salad ready!

Hearts with potatoes

If you want to please your family and close friends with hearty, delicious lunch, cook chicken hearts with potatoes. This original roast will surprise everyone delicate taste... For delicious recipe it will take a little light beer- it will give the roast a subtle honey aroma and taste. What ingredients are needed in order to prepare offal according to the recipe:

• A kilogram of offal.
• Two onions.
• Two medium carrots.
• 250 milliliters of light beer.
• Five cloves of garlic.
• Two bay leaves.
• Two pickles.
• Three potatoes.
• Tablespoon soy sauce.
• Black pepper.
• Vegetable oil.

1. Wash, dry the hearts. Heat a frying pan without vegetable oil, lightly fry the product in it. When the hearts are a little dry, pour in a spoonful of oil, cook until they acquire a beautiful ruddy shade.
2. Peel the carrots. Cut it and pickles into strips. Remove the husk from the onion, chop into thin rings.
3. Add chopped vegetables to the skillet.
4. Simmer the mixture for twenty minutes. Heat the beer separately, pour into the skillet.
5. Cut the pre-washed and peeled potatoes into slices and add to the rest of the ingredients. Season the dish with soy sauce, bay leaves, and garlic.
6. Cover the pan with a lid, simmer the roast for at least forty minutes. If after the time the potatoes are ready, turn off the heat.
7. An appetizing dish is ready!

Heart soup

If you want to cook a hearty, rich soup for dinner, you can use it as meat ingredient chicken offal. This recipe will make a soft, light soup that will appeal to both adults and children. What you need to use to prepare your first course:

• 300 grams of offal.
• Litere of water.
• 2 medium potatoes.
• One large carrot.
• One medium onion.
• Celery stalk.
• Spices to taste.
• Bay leaf.
• Vegetable oil.
• For the dumplings: six tablespoons of flour, an egg, and four tablespoons of heavy cream.

1. Thoroughly clean the chicken offal, wash, dip with a dry towel. Put the offal in a saucepan, pour a liter of water there, cook for about forty minutes after boiling, periodically skimming off the foam. The fire should be small.
2. After the time has elapsed, remove the offal without pouring out the water, chop them finely. Return it back.
3. Wash the potatoes, peel, cut into cubes and send to the hearts. Cook for about ten minutes.
4. Heat oil in a frying pan, add finely chopped vegetables (onions, carrots, celery) there. Save. Add them to your soup.
5. How to make dumplings: flour, egg, cream (you can substitute milk) mix well. With a teaspoon, grab a little dough (about half its size), dip in the broth until the mixture runs out.
6. Add spices, bay leaf, cook for five minutes.
7. Pull out the bay leaf.
8. Chicken heart soup is ready!

In a creamy sauce

If you do not know how to cook chicken hearts so that they are soft, then this wonderful recipe is for you. After the preparation of the dish, the by-products become tender and tasty. This step-by-step recipe is easy to use, so you can easily make chicken hearts in creamy sauce... What components are needed:

• Half a kilo of chicken hearts.
• 200 milliliters of cream with 20% fat.
• One onion and one carrot.
• Four cloves of garlic.
• Fresh dill.
• Spices.
• Vegetable oil.

1. Preheat a skillet with oil. Peel the onion, cut into thin rings. Add to the skillet, fry until light golden brown.
2. Wash the carrots, grate. Add to semi-cooked onions and sauté for about five minutes.
3. Grate the garlic too finely or pass through a garlic press. Send to vegetable mix in a frying pan. Fry for a couple of minutes.
4. Add washed hearts to vegetables. Mix thoroughly. Pour in 200 ml of cream.
5. Simmer for twenty minutes tender dish, and a couple of minutes before cooking, season with spices and fresh dill.

In tomato sauce

The recipe for chicken hearts in tomato sauce will help you create a delicious dish for any side dish. By-products, especially well prepared in this way, are suitable for pasta, potatoes, buckwheat porridge, white rice. What you need to create an appetizing dish for hearty lunch or dinner:

• A pound of chicken hearts.
• One bow.
• Two cloves of garlic.
• Two tablespoons of tomato paste.
• 100 ml of cream.
• Glass of water.
• Two tablespoons of vegetable oil.
• Spices to taste.

Cooking recipe for offal:

1. Rinse chicken hearts thoroughly, pat dry. Remove films, vessels, excess fat. Cut the ingredient in half, if desired.
2. Peel the onion, wash it. Chop the onion finely.
3. Preheat a skillet with oil and fry the chopped onion in it for about three minutes.
4. Add hearts to the onion. Cover with a lid. Simmer the mixture for about twenty minutes, periodically open the lid to stir.
5. For the sauce, mix the cream tomato paste, salt. Pour the mixture into the skillet.
6. Then add a glass of preheated water, stir.
7. Add your favorite condiments.
8. Simmer the dish for another half hour. Season with garlic five minutes before cooking. If too much gravy evaporates, add water.

In soy sauce

Soy sauce is an excellent addition to many dishes, it also goes well with a recipe for cooking. delicious offal... Chicken hearts with soy sauce will be an excellent item on the home menu, you can serve them with a side dish or salad appetizer... What components are needed for cooking:

• A kilogram of chicken hearts.
• 100 grams of butter.
• Two tablespoons of bread crumbs.
• Rosemary branch.
• Two tablespoons of soy sauce.
• Two bay leaves.
• Spices to taste.
• Fresh parsley.

1. Pour water into a saucepan, bring to a boil. Pour the previously washed and dried chicken giblets there, add a sprig of rosemary, bay leaves.
2. Cook until the hearts are completely ready, drain the water through a colander. Let it drain.
3. Melt one hundred grams of butter in a frying pan, add offal, fry for ten minutes.
4. Pour soy sauce to the hearts, add spices, breadcrumbs... Stir the food. Turn off the fire.
5. Sprinkle the prepared offal with chopped parsley before serving.

With buckwheat in the oven

By cooking hearts with buckwheat porridge, you will get a truly healthy and delicious treat for dining table... Rich in vitamins, this simple recipe is sure to appeal to family and friends. It will cook in the oven with almost no oil, making it less nutritious. Components for an original dish:

• Two glasses of buckwheat.
• 700 grams of offal.
• Large onion.
• Large carrots.
• Spices.

1. Heat oil in a frying pan, add pre-peeled and chopped onion there. Cut the offal in half, rinse, add to it a few minutes after frying the vegetable. Leave in a skillet for ten minutes.
2. Place the dish in pots or a large cauldron. Preheat oven to one hundred and eighty degrees. Keep the cauldron in the oven for at least forty minutes.
3. Rinse the buckwheat porridge, add the required amount to the cooked hearts. In addition, pour only hot boiled water into the cauldron (two to three centimeters higher than buckwheat). Leave in the oven until grits are cooked. Ready!

Chicken Hearts Diet Recipe

Chicken hearts will be an excellent addition to the diet, because they are extremely nutritious and contain many useful substances. However, it is worth remembering that people with atherosclerosis should not use them, because hearts contain a lot of "bad" cholesterol. What ingredients are needed for a quick and tasty recipe:

1. Rinse the hearts out. Remove fat, arteries from them to reduce calories. Make a cross section along each piece.
2. Place the hearts on a wooden cutting board. Cover them cling film, beat back well.
3. Beat the egg in a separate container, add spices there. Mix well.
4. Dip the offal chops in the resulting batter, then roll in flour.
5. Send the chops to the skillet with hot oil. Fry until the hearts are golden and crusty.
6. Serve hot with a side dish. The recipe is about six servings. You can hide the leftovers in the refrigerator, and then reheat in the microwave.

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 can compare with 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 abuse 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 offal. 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 for it, 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 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 the onion and cut into small cubes, grate the carrots. Brush 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 about 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 turn out 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 frying oils. Remove the film from the hearts thoroughly, rinse well and pat dry with a paper towel so that no moisture remains. Grease a frying 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. Put the lettuce leaves, arugula, avocado, onion, and fried hearts in a deep salad bowl. Add salt and pepper, stir and serve.
   
4. Chicken heart 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 bake 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 device 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 suit any favorite recipe. meat dishes, soups, baking fillings. Moreover, chicken heart harmonizes well with any vegetables, legumes and cereals, so that 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? Any housewife who wants to save money on cooking meat dishes asks herself this question from time to time. 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 grated carrots, 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 the finely chopped dill 5 minutes until the dish is cooked through. 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 grated carrots and butter, cut into small pieces. Turn on the double boiler and cook the hearts in oil and carrots for 30 minutes. Then add rice washed with cold water, pour in enough water so that the dish does not come out dry, 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 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: ordinary 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 in a slow cooker turn out to be very soft and tasty!

9) Chicken hearts with potatoes in a slow cooker

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

Wash the hearts and fry them in butter for 15 minutes on the Fry program. 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 onion 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 mass. Chop 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, mix - 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 - 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.