Stewed chicken hearts and gizzards. Chicken hearts liver and gizzards recipe

17.10.2019

I present to your attention dishes made from chicken hearts. The preparation of these dishes is so easy and the ingredients are available that it will not be difficult for you to make each dish presented at home.

Hearts go very well with sour cream, cheese, mushrooms and cream. Therefore, any combinations are possible here. And you can use any product as a side dish. These can be vegetables, pasta, or cereals.

Dishes made from hearts are an excellent solution for lunch or dinner at a quick fix. It turns out quickly and, of course, tasty - which is important for any housewife!

Chicken with Hearts stewed in sour cream with rice

Thanks to sour cream, chicken or chicken hearts will become juicy, soft and tender. Rice grains will make you even more full.

This is a very original, tasty and not at all expensive food option. Preparing this dish takes a minimum of time, but brings maximum pleasure.

Ingredients:

Chicken hearts – 500 gr.
Onions – 2 pcs.
Butter for frying – 100 gr.
Vegetable oil - 5-6 tbsp.
Sour cream – 100 gr.
Garlic – 3 cloves
Rice – 1 cup
Salt, pepper, seasonings to taste.
Greenery
Water - 1.5 l.
Flour - 1 tbsp.

The hearts need to be defrosted in advance and rinsed well under running water. It is advisable to remove all fatty and sinewy areas

Cutting hearts. It is not necessary to make the pieces small, just cut them in half. Along or across - whichever you prefer

Cut the onion into medium cubes. To prevent the onion from stinging your eyes, you need to hold it in cold water. Or keep the knife wet

In heated vegetable oil, put a small piece of butter. Our dish will be more aromatic and rich

Pour half the chopped onion into the prepared oil for frying. It should turn a light golden color. Bring to half-ready

Let's move on to frying the chicken product. Add them to the fried onions. Stir and fry until golden brown, add the remaining fresh and unfried onions here.

When the hearts are fried, pour water into the frying pan. And we begin to simmer a little

To prevent our broth from being too liquid, we will add flour. Pour flour into a separate bowl and slowly pour in water. Stir so that no lumps form.

Pour the diluted flour into the contents of the frying pan and stir well

Next add sour cream. If it is very thick, you can dilute it a little with water. Mix everything

Add spices, salt and black to taste ground pepper. You can chop 1-2 cloves of garlic, but this is not for everyone. And simmer until the meat is completely cooked

Our hearts are ready. Let's move on to

Rinse the rice thoroughly under running water through a colander.

Place the washed rice in a saucepan and add water. The proportions of rice and water are 1:2. Place on the fire and bring to a boil

When the rice has boiled, pour in a little vegetable oil and add salt. Cook until the water boils away. Since rice easily sticks to the bottom of the pan, do not forget to stir it periodically

Our side dish rice is ready. Crumbly and very tasty.

Bon appetit!

Recipe for chicken hearts in sour cream with potatoes

Potatoes are an indispensable product in our lives. It can be served in any form. But this time we’ll look at how to stew chicken hearts with potatoes.

Ingredients:

Chicken hearts- 1 kg.
Potatoes - 2-3 kg.
Onions - 2 pcs.
Medium carrots - 1 pc.
Garlic cloves - 5-6 pcs.
Spices, salt, pepper, bay leaf - to taste
Red and green bell peppers - 1 pc.
Tomato sauce - 100 ml
Sour cream - 5-6 tbsp.
Water - 1-1.5 l.

Cooking sequence:

This dish can be used for festive table, and for everyday

Cut the chicken hearts in half. Place them in a saucepan with water and put them on the fire to boil. This is necessary so that they are somewhat more tender and softer in the future.

Cut the onion into thin half rings. You can use straws

Put the cast iron on the fire, pour a little vegetable oil into it. Place the prepared chopped onion in oil to fry a little

Peel the carrots and grate them on a medium grater. Then we transfer it to the cast iron with onions

Now you need to cut the peppers into small strips. To make the dish look more appetizing and beautiful, we use multi-colored varieties

Add chopped peppers to the main mixture. Mix everything and fry a little

Mix everything thoroughly and let stand for a while.

When the hearts have cooled, cut them into medium pieces and place them on a plate.

When everything is chopped, transfer it to the cast iron and mix

While everything is frying, cut the potatoes into large pieces

Add a little water to the fried vegetables and add potatoes there

Separately dilute sour cream with tomato sauce and pour in the potatoes. Mix everything and continue to simmer

10 minutes before the dish is completely ready, add garlic, herbs, eggs and spices. If there is not enough liquid, add a little water and simmer until fully cooked.

The dish is ready. Enjoy your meal.

Recipe for stewed hearts in sour cream with carrots and onions

Many people don’t like a lot of broth or gravy. Therefore, this preparation option is definitely suitable. The dish turns out juicy, with a small amount of liquid.

Ingredients:

Chicken hearts - 1 kg.
Onion - 1 pc.
Carrots - 1 pc.
Greens - 1 bunch
Sour cream - 100 g.
Vegetable oil - 100 g.
Butter - 50 g.
Water - 1 tbsp.
Flour - 1 tbsp.
Salt, pepper - to taste

Cooking sequence:

Cut the peeled carrots into longer and thinner strips. As a last resort, you can grate it on a coarse grater.

2. Chop the onion into thin half rings or strips

3. Put oil in a frying pan and pour out the hearts, washed well. Fry until all the excess liquid from meat. No need to cut them

3. This is what fried hearts look like. Now let's move on to frying the vegetables.

4. In another frying pan, fry the onions and carrots until golden brown. Vegetables should become soft

5. Add fried onions and carrots to the hearts

6. Add water, salt and pepper to taste, mix everything and simmer under a tightly closed lid

7. After a short time, pour the greens on top. Add sour cream (can be replaced with milk). Stir, bring to a boil and simmer for another 5 minutes

Our yummy is ready. Bon appetit!

Cooking a dish in sour cream with mushrooms

Even the simplest food can taste amazing. Chicken hearts cooked in sour cream sauce with mushrooms and a little garlic is a chic dish that can be served with or without a side dish

Ingredients:

Chicken hearts - 250 g.
Champignons - 300 g.
Onions - 1 pc.
Garlic - 4 cloves
Thick sour cream - 150 g.
Vegetable oil - for frying
Water - 180 ml.
Dill - 1-2 bunches
Coriander - 5 g.
Salt and pepper - to taste.

Cooking sequence:

After defrosting the chicken hearts, you need to remove the fat layers from each one. Then cut lengthwise and rinse thoroughly. After this, place in a colander to drain off all excess liquid.

2. Pour vegetable oil into a hot frying pan and fry them until golden brown

3. Cut the mushrooms into thin pieces. It is advisable to preserve the contour of the fungus

4. Chop the onion as finely as possible. He needs to be rescued vegetable oil.

After this, add chopped mushrooms and fry until excess moisture comes out

Passerovka- frying vegetables in vegetable oil at 120C.

5. When the mushrooms have reached the desired state, add chicken hearts to them. Then add chopped garlic and mix everything well

6. Add sour cream, salt and spices to taste. Stir thoroughly

7. Then add water, mix again to get a homogeneous sauce

8. Close the lid tightly and simmer for about 30 minutes.

We divide the finished dish into portions and you can eat. Bon appetit!

Chicken hearts and stomachs stewed in sour cream

In this recipe we will add gizzards to the chicken hearts, which are just as tasty. They will make the dish more rich and satisfying.

Ingredients:

Chicken hearts - 0.5 kg.
Chicken stomachs - 0.5 kg.
Bay leaf - 2 pcs.
Carrots - 1 pc.
Onion - 2 pcs.
Sour cream - 5 tbsp.
Garlic - 4-5 cloves
Salt, pepper and spices to taste.

Cooking sequence:

You can use anything as a side dish in this dish, be it mashed potatoes, rice, buckwheat, etc. You can also use pasta.

1. You need to boil the washed hearts and stomachs in advance.

Place a little salt, a bay leaf and half an onion into boiling water. These products will add a certain aroma and taste to meat products. Boil everything for about 10 minutes

2. Grate the peeled carrots on a coarse grater

3. Chop the onion and garlic as finely as possible. It is better to crush the garlic

4. Cut the boiled meat. Hearts can be cut in half, but ventricles can be cut into strips or cubes

5. Pour oil into a hot frying pan. First lightly fry the garlic. It will add aroma to the oil and great taste. Then add the onion. Stir constantly until golden color appears.

6. Add carrots to the fried onions and fry together

7. Having given the vegetables a delicate golden hue, pour in the prepared hearts and ventricles. Mix again

8. When all the ingredients are fried, you need to add a little water

9. To make our sauce elegant and more tasty, add sour cream. Then mix everything thoroughly

Chicken by-products (especially stomachs and hearts) are very loved and popular in our country. They cost a penny, but they have delicate taste and a pleasant aroma. Of course, if you cook them correctly. An excellent option is stewed ventricles and hearts. You've never tried such a roast before!

Ingredients

Recipe for stewed chicken hearts and gizzards

Rinse chicken hearts and stomachs thoroughly in cold water, put them in pots (separately), add water, add salt and put on fire. Cook the offal until completely cooked. Cut the onion into half rings, grate the carrots on a coarse grater. Fry vegetables in vegetable oil until tender.

Add the cooked hearts and ventricles to the vegetables in a frying pan and simmer for 15 minutes. After the specified time, pour the broth into the frying pan, cover with a lid and simmer for 10 minutes. Then add sour cream, remaining salt, and spices to the vegetables and offal. Simmer the resulting mixture for another 15 minutes.

Chicken hearts in sour cream - an unusual alternative to livers. Sprinkle the finished dish with finely chopped herbs. Serve in portions with fresh vegetables or any other side dish. The stomachs and hearts turn out soft, tender and very tasty. Just lick your fingers! And remember: you can use not only the notorious pepper, suneli hops and basil as seasoning in this dish.

Use turmeric or curry seasoning! In this case, the dish will turn out bright, yellow and no less tasty. A little soy sauce or teriyaki sauce added to vegetables and offal during stewing will turn the dish into a real masterpiece of Asian cuisine.

Simple and delicious recipes soups for every day

Step-by-step recipes with detailed photos and a video of soup made from chicken hearts and gizzards on the stove in a saucepan and in a slow cooker from the same set of products.

1 h 10 min

120 kcal

5/5 (3)

When my mother fed me chicken soup as a child, it was considered lucky if there was not a piece of meat on the plate, but a heart or navel (chicken stomach). It was a magical sign of something extraordinarily good. I always remember this when I make chicken giblet soup for my children. And my soul becomes warm.

Now there is an opportunity to buy hearts and ventricles relatively inexpensively and prepare a budget-friendly, but remarkable in its properties and taste qualities soup Today I will tell you in detail how to cook excellent soup from chicken hearts and gizzards according to my favorite recipe different ways: on the stove and in the slow cooker.

Chicken giblet soup

Kitchenware:

cutting board;
knife, spatula;

2 liter saucepan;
pan;

Required Products:

Ingredient Selection

High-quality fresh chicken hearts should be pink or burgundy color . They should smell like fresh meat and iron, which is contained in the blood. To the touch, fresh hearts are elastic and slightly moist with a cap of white fat. Don't take sticky hearts with yellow fat, they are clearly spoiled. Like the hearts, the ventricles should be firm and slightly moist. Pay attention to the smell. In fresh ventricles it has the aroma of fresh meat, without any impurities. The film that covers the ventricle must be transparent and clean.

Step-by-step recipe for soup with chicken hearts and gizzards

Rinse the chicken gizzards thoroughly under cold running water (they are usually sold already cleaned). Wash the hearts too and cut the veins, excess fat.
Place a pot of water on the fire and bring to a boil. Place the prepared hearts and ventricles there and boil for 5 minutes.
Peel the onions and carrots. Cut half an onion and half a carrot. Wash and cut half of the sweet pepper, remove the seeds. All these halves of vegetables are needed to prepare the broth.
Drain the water in which the hearts and ventricles were boiled, fill them with cold water, put half an onion in a pan, cut half a carrot into several more pieces and put it in a pan, put half a bell pepper, black peppercorns, and a bay leaf there. Set to simmer over medium heat. After boiling, reduce the heat slightly and simmer the broth over low heat for 50 minutes.
Remove the vegetables from the broth; you won't need them anymore.
Peel and cut the potatoes into small cubes and add to the soup along with the washed rice.
Wash the tomato and make a small cross-shaped cut on its skin. Place the tomato in the boiling broth for a minute. Then take it out and when it has cooled a little, remove the skin (it will come off easily).
Use the remaining vegetable halves and the blanched tomato to prepare the roast for the soup. Place the frying pan on the fire. Cut the onion into small cubes, cut the carrots and bell pepper into strips, chop the tomato.
Add oil to the pan and when it is hot, add the onion. Sauté for a few minutes, then fry the carrots, bell peppers and tomatoes. Simmer for a few minutes.
10 minutes after you add the potatoes, add the fried vegetables to the soup.
Finely chop green onions and a few minutes before the end of cooking, add to the soup.
Salt and pepper your soup. Try it.
Finely chop the greens, add them to the soup and turn off the heat. The soup should sit for about 20 minutes. Serve hot. You can put a spoonful of sour cream on the plate when serving. This soup should turn out appetizing and aromatic.

Soup video recipe

This video shows a simple recipe for delicious chicken heart soup.

Read here how you can easily and deliciously prepare and.

Soup from chicken hearts and gizzards in a slow cooker step by step

It will take time: 1 hour 50 minutes.
You will get servings: 4.
Kitchenware: cutting board, knife, slow cooker.

From the same set of products as in the first recipe, you can prepare a gorgeous soup in a slow cooker. I won't duplicate the ingredients. See the first recipe for the set of necessary products. Take out your faithful assistant, the multicooker, and let’s start cooking.

Prepare offal. Rinse thoroughly, remove all excess (cut the veins in the hearts, if you want to make a more dietary soup, remove excess fat). Cut the ventricles in half.
Turn the multicooker to Frying mode, pour sunflower oil into the bowl and fry the giblets for 10 minutes.
Finely chop the onion and carrots and add the onions first to the bowl with the fried giblets, stir, fry a little, then add the carrots. Stir and fry everything together for a few minutes.
Peel the potatoes and cut into small cubes. Cut the bell pepper into strips.
Make a cross-shaped cut on the washed tomato. Make boiling water. Pour boiling water over the tomato and then immediately plunge it into cold water. Remove the skin from the tomato and chop it.
Rinse the rice. Place all prepared foods: potatoes, peppers, tomatoes and rice in a multicooker bowl. Fill with 2 liters of cold water. Add salt, pepper and cook in Soup mode for an hour and a half in Stew mode.
5 minutes before the end of cooking, open the lid and add green onions. When serving, add finely chopped herbs to the plate.

Soup preparation options

If it’s important to you to make soup with fewer calories, just don’t fry it. This also applies to the cooking method on the stove and in the slow cooker. If you are making the soup in a saucepan on the stove, prepare the broth, add the vegetables and grains and simmer until tender. Add the greens at the end.

In a multicooker, you can cook this soup in both the Stew and Soup modes. I like the option of making soup with rice, but you can cook it with millet or buckwheat, at your discretion. You can't go wrong if you add stalk celery, it will only taste better. Instead of cereal, many people add noodles or vermicelli 5-10 minutes before the end of cooking.

Let us know if you liked my soup recipe. Perhaps you would like to add something or tell us your unique cooking method. We will be glad to receive your letters. Cook with love. I wish everyone happiness.

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Dishes made from chicken stomachs and hearts are very popular. They are able to diversify the menu and introduce new flavor notes. They are also loved because you can cook with them a large number of dishes. After all, they can be stewed, boiled, fried, stuffed and added to salads.

Why are chicken gizzards and hearts so popular?

Since ancient times, men preferred to eat the hearts of animals they killed. There was a belief that a warrior who ate this part of the prey received all its strength, health and power.

However, in modern world they are highly popular due to their taste and availability. Many people prefer to buy chicken stomachs and hearts due to their low cost.

There is a large number simple recipes dishes from chicken stomachs and hearts. However, when preparing them, you should remember that chicken offal is quite fatty, and therefore the dishes can be prepared without adding oil. At the same time, they turn out to be satisfying and nutritious.

How to choose quality hearts

To prepare delicious dishes from chicken stomachs and hearts, you need to know how to choose the right fresh and unspoiled product.

It is best to give preference to non-frozen offal.
They should have a red or dark red color without any extraneous spots or colored streaks.
The smell of offal is the same as that of a chicken carcass. If there is a foreign or pungent odor, then the purchase should be abandoned.
For a frozen product, you must first pay attention to the expiration date and packaging date.
The package should not contain a lot of ice, and its contents should not be frozen in one large piece. You should not buy such an offal, because this indicates that it has been frozen several times.

The right ingredients will allow you to prepare a delicious dish of chicken stomachs and hearts.

The benefits of dishes with chicken by-products

By consuming these parts of birds, the body receives the necessary nutrients. These include:

magnesium;
iron;
phosphorus;
cobalt;
manganese;
molybdenum;
chromium;
zinc;
copper.

The ventricles and hearts also contain a large amount of vitamins: PP, B6, B12, B1 and B2, as well as vitamin A.

Recipes

There are a large number of recipes for dishes made from chicken stomachs and hearts. They can be cooked in a slow cooker, stewed or baked in the oven. Many housewives have a recipe for poultry offal baked in sour cream or cream on their menu. This treat turns out to be very aromatic, tasty and tender.

Ventricles and hearts baked in sour cream

Recipe delicious dish from chicken stomachs and hearts contains the following list of ingredients:

600 g chicken hearts;
600 g chicken gizzards;
50 g butter (butter);
100 g sour cream with a fat content of 15 or 20%.

For spices you will need salt and a mixture of dried saffron and paprika.

The offal is defrosted and washed. If necessary, fat is trimmed from them.
Prepared hearts with stomachs are fried in a cauldron without adding oil for 10 minutes.
Then butter and sour cream are added to them. Mix everything thoroughly and simmer for 6 minutes.
When a sufficient amount of juice has been released, spices are added and the frying pan is moved to the oven, preheated to 200 degrees.

The dish should remain in it for approximately 35 minutes. After the time has expired, it is taken out and served. If necessary, the treat can be sprinkled with a small amount of chopped cheese 5 minutes before it is ready.

The taste of the dish is distinctly creamy. It goes very well with mashed potatoes or boiled rice.

Offal in a slow cooker with vegetables

To prepare a dish of chicken gizzards and hearts in a slow cooker, you will need:

450 g ventricles;
550 g hearts;
90 g onions;
7 g fresh garlic;
25 ml sunflower oil;
30 g tomato paste;
1 small bunch of dill and parsley.

From the spices you need to prepare salt, black pepper and bay leaf.

The stomachs and hearts are transferred to a bowl, filled with water (cold) and kept for 50 minutes.
After time, the water is drained, and the offal is washed and cleaned of films and fat.
After this, they are cut into thin strips.
Onions and garlic are peeled, washed, the onion is cut into rings or half rings depending on the size, and the garlic is crushed into pulp.
The carrots are peeled, washed and grated into strips.
In the multicooker bowl, the oil is heated on the “Frying” program.
Carrots with onions and garlic are fried in it for 7 minutes.
Then the offal is transferred into the bowl, and everything is fried for another 8 minutes with constant stirring.
Then add tomato paste, pepper, bay leaves and salt. Add 100 ml of purified water.
The mode switches to “Stewing”, and everything cooks for another 2 hours.

During the cooking process, you should check the amount of water a couple of times. If it boils over, it should be added.

After the time has expired, the dish can be removed from the bowl and placed into portioned plates. Everything is decorated with fresh herbs. This treat goes well with buckwheat and potatoes.

Kebabs from ventricles and hearts

This dish of chicken stomachs and hearts will be an excellent alternative to a simple kebab. To prepare it you will need:

700 g hearts;
700 g stomachs;
200 g Carmen onions;
30 g garlic;
20 g turmeric;
10 g coriander;
30 g ginger;
20 ml sunflower oil.

For spices you will need salt and sugar. If necessary, you can add a small amount of black pepper.

Chicken by-products are thawed and prepared for further use.
The onion is peeled and cut into small cubes.
The garlic is peeled and crushed through a press into a paste.
The vegetables are placed in a deep bowl with chopped ginger and ground with an immersion blender until smooth.
Then sugar, turmeric, coriander, salt are added to the mass and everything is mixed.
The prepared mixture is transferred to the pan with the offal, everything is mixed and left for 30 minutes.
Wooden skewers are soaked in cold water, and then hearts and stomachs are strung on them in turn.

The dish is prepared on the grill over the heat from the coals. They must be periodically turned over and simmered until fully cooked. The time depends on the strength of the heat.

When stringing offal, they can be alternated with pieces of vegetables. For example, eggplants, zucchini, potatoes, cauliflower and cherry tomatoes. Additionally, you can cook asparagus on the grill with kebabs.

Soup with buckwheat from offal

To prepare such a dish from chicken stomachs and hearts, you will need the following set of products:

300 g potatoes;
100 g carrots;
80 g onions;
60 g buckwheat;
150 g chicken hearts;
250 g chicken stomachs;
20 g sunflower oil;
1 small bunch of greens.

The spices you will need are salt and crushed black pepper.

The potatoes are peeled, washed and cut into medium-sized cubes.
Approximately 2 liters of water are poured into the pan and brought to a boil. Potatoes are placed in it and cooked.
The carrots and onions are peeled and chopped, and then transferred to a saucepan.
Buckwheat is moved and washed in running water.
Add to vegetables and cook.
At this time, the stomachs with hearts are washed, cleared of film and fat, cut into small pieces and fried in a frying pan over sunflower oil.
After the offal is fried, they are transferred to the pan, and everything is cooked for another 8 minutes.

The soup is ready, it can be poured into portioned plates and decorated with fresh herbs.

To make everything beautiful, you should use recipes for dishes from chicken stomachs and hearts with photos. This way you can see in advance what the dish will look like on the table.

Stomachs and hearts in pots

Pot roast turns out to be very nutritious and tasty, but to cook it you need the following products:

450 g chicken gizzards;
400 g stomachs;
500 g potatoes;
200 g carrots;
150 g onions;
30 ml tomato paste;
200 g bell pepper;
20 ml of spicy adjika.

Spices you will need are salt, black or red pepper. You will also need dried basil (chopped), thyme and coriander.

By-products are defrosted, washed and cleaned of fat and films.
Then they are cut into small cubes or strips.
In heated oil in a frying pan, they are fried until golden brown with salt, pepper and other spices.
At this time, the potatoes are washed, peeled and cut into medium-sized cubes.
Afterwards it is laid out in pots, covering half the space, and then sprinkled with a small amount of salt.
The prepared by-products are laid out on the potatoes in a small layer.
The onion is peeled and cut into half rings, which are then cut in half.
The onions are fried in oil from the ventricles and hearts until golden brown, and then placed on the offal in pots.
Carrots and peppers are peeled and chopped on a fine-mesh grater. Fried in a frying pan with tomato paste, adjika and bell pepper.
The resulting mixture is laid out the last layer into pots, and everything is poured with boiling water so that the contents are almost completely hidden.
Then they are placed in a preheated oven at 220 degrees and cooked for 35 minutes.

After this, they can be taken out and served. It is best to decorate a roast with fresh herbs. This dish of chicken stomachs and hearts in pots is perfect for treating guests and will complement the main menu on the holiday table.

Such treats are very tasty, aromatic and nutritious, and offal is quite cheap. With their help, you can diversify the menu and pleasantly surprise your family and friends.