Chicken hearts- a storehouse of useful substances. As with other chicken giblets, you can cook anything with them. meat dish, from the famous chicken soup and traditional stew with potatoes and tomato paste to the pate and pies that were popular in the past. There are now more delicious recipes, how to deliciously cook chicken hearts, simple and complex, from affordable and exotic products.
In addition to protein, they contain iron, which is important for anemia, and magnesium, which helps the functioning of the nervous system. The complex of vitamins and minerals of these offal affects metabolic processes and the ability of tissues to regenerate. This is important for injuries and damage to the skin. In addition, the taste, size, shape allow you to cook original dishes from chicken hearts, and they are made quite quickly. Recipes add variety to the everyday menu and decorate the holiday menu. However, they should not be abused. It is enough to cook hearts 1-2 times a month. Any product has not only advantages, but also disadvantages. Chicken hearts are no exception to this rule. They contain “bad” cholesterol (almost 170 mg per 100 g), which is harmful to the cardiovascular system.
Chicken hearts stewed in sour cream
INGREDIENTS for 4 servings:
- 500 g chicken hearts
- 1 onion
- 1 carrot
- 1 can of green canned peas 400 g
- 200 g sour cream 20% fat
- 1-2 cloves of garlic
- 1.5 tbsp. l. dried mint
- vegetable oil
- salt, pepper
Preparation:
Clean the hearts from fat, films, vessels, wash and cut into 3-4 pieces. Fry the chopped onion in hot oil, add the carrots in thin slices and simmer until their color changes. Place chicken hearts in a frying pan with vegetables, fry and simmer until almost done, about 30 minutes, adding enough water so that they do not burn or dry out. 10-15 minutes before readiness, add peas with a small amount of brine. 5 minutes before readiness, pour in sour cream, whipped with mint, chopped garlic, salt and pepper. Serve chicken hearts stewed in sour cream with a salad of fresh vegetables or with.
Video recipe
Recipe for chicken hearts in Georgian style
INGREDIENTS for 4 servings:
- 500 g chicken hearts
- 1 large onion
- 3 tbsp. l. vegetable oil
- 0.5 cups dry red wine
- 0.5 cups tkemali sauce
- 1 tsp. Sahara
- 1.5 tsp. Khmeli-Suneli seasonings
- salt, pepper
Preparation:
Clean the hearts from films and fat and wash them; you can cut them into pieces. Chop the onion and fry it in a wok or high-sided frying pan in hot oil. Place the hearts in a frying pan and fry along with the onions for several minutes until they set and a crust forms. Add all the seasonings and tkemali sauce, mix, sprinkle sugar on top. Cover the pan with a lid and simmer over low heat until tender, about 30 minutes, stir occasionally and add red wine in portions. Georgian chicken hearts can be decorated with dill and cilantro. Suitable as a side dish green salad, vegetable stew from peppers, eggplants and zucchini or potatoes.
As with all dishes made from chicken giblets, you can add liver to the hearts, and in convenient proportions.
Video recipe
Cooking chicken hearts for an appetizer - shish kebab on skewers
INGREDIENTS for 4 servings:
- 800 g chicken hearts
- 2-3 large fleshy tomatoes
- 2 onions
- vegetable oil
INGREDIENTS for marinade:
- 1 glass of white wine
- 0.5 tsp. dry thyme
- 1 small onion
- 1 bay leaf
- 2 tbsp. l. vegetable oil
INGREDIENTS for the sauce:
- 20-25 g butter
- 100 ml hot ketchup
- salt, pepper
Preparation:
Add crushed bay leaf and a pinch of salt. Bring to a boil over medium heat, covered. Add peeled onion and thyme. Cook over low heat for another 15 minutes in a covered saucepan. After cooling under the lid, filter through cheesecloth or a fine sieve into a jar, add oil, close the lid and shake until everything is well mixed. Clean chicken hearts from films and fatty layers and wash. Place in the cooled marinade and refrigerate, covered, for 2 hours. Break off wooden skewers or skewers to the desired size and place in a bowl of cold water (add a little ice to keep the water warm) for 30 minutes so that the meat can be easily removed from them and the skewers do not burn on the grill. Remove the hearts from the marinade and immediately place them on skewers with the remaining marinade, without drying them. Grill shish kebab on skewers for 10-12 minutes, turning frequently.
To garnish the hearts, cut the tomatoes in half, cut the peeled onion into large rings, and sprinkle with oil. Fry on the grill for 5 minutes. To make the sauce, melt the butter in a saucepan, add ketchup to it, and season with a little pepper and salt for spiciness. Salt and pepper can be omitted from the sauce and served separately. Cook, covered, stirring occasionally with a wooden spoon, over low heat until the sauce reaches the consistency of thick sour cream. Place vegetables and skewers with chicken hearts on a plate and serve with sauce. For those who do not like very spicy food, you can offer fresh cucumbers, cut into circles, without salt, or slices of sweet and sour apples as a compliment.
NOTE! Using this recipe, you can prepare an assortment of all the offal, adding chicken livers and gizzards to the hearts. But the stomachs must first be boiled for an hour and cooled before marinating.
Video recipe
While thinking about how to deliciously cook chicken hearts and studying culinary literature on this topic, I came across different recipes, in the name of which, in addition to the word “heart”, the terms “broken”, “yearning” and the like appeared. Despite the simplicity of these recipes, the interesting combination of ingredients and their availability, I did not at all want to cook these “sufferings”, put them on the table and treat my loved ones with them. It seems to me that the name of any dish should evoke appetite, intrigue, seduce and set the mood for future pleasure. Therefore, inventing new option, how to deliciously cook chicken hearts, with notes of the mysterious East or fragrant Mediterranean, try to give your culinary masterpiece a positive name, because the heart can be affectionate, tender and loving. And together with a new recipe, this will add notes of happiness to your life!
How do you cook chicken hearts?
Chicken heart is a small by-product (3-5 cm) with a small mass (22-28g), having dense muscle fibers of a dark red color. Chicken hearts are inexpensive and therefore considered a budget product. Their popularity is also explained by their pleasant taste and the ability to be used for cooking various dishes, high nutritional value.
Chicken heart contains easily digestible proteins, a small amount of proteins and carbohydrates. This dietary product contains only 155 Kcal/100g. Mineral elements and vitamins found in hearts take an active part in the body's metabolism, energy reactions, strengthen muscle and bone tissue, the cardiovascular system, help restore strength after physical and mental overload, and prevent anemia.
Using chicken hearts in cooking
The bird's heart is exquisite and not like anything similar taste, while it goes well with a variety of ingredients (vegetables, cereal crops, pasta, sauces).
This offal can be eaten fried, boiled, stewed and baked. It is used for preparing first and second courses. Chicken hearts make very appetizing and satisfying soups, hodgepodge, salads, roasts, stews, pilaf, side dishes, goulash. They serve as an excellent basis for making pates, snacks, and are used as a filling for pies and pancakes. And you can safely classify it as a holiday dish.
It is very important to choose the right offal when purchasing. Chicken hearts should be fresh, without any foreign smell, have a dark red color, and a dense elastic structure. It is advisable that they be sold chilled rather than frozen. Refuse to purchase if the surface of the hearts is brownish-brown in color or has a lot of external damage.
Preliminary preparation
To properly cook chicken hearts, you must first prepare them. Before cooking, the product should be defrosted naturally or in the microwave, then cut in half (lengthwise) and thoroughly washed to remove blood clots that usually accumulate inside.
Sometimes housewives skip the cutting step if the recipe for preparing a dish (for example, kebabs on skewers) requires the presence of whole hearts. Then they need to be soaked for 30-50 minutes to remove any remaining blood in cold, slightly salted water. After soaking, rinse the hearts with running water. While rinsing, press your fingers into the middle of each heart to push out any remaining bloody lumps from inside.
Do not forget to cut off the remnants of the pericardial sac and protruding vessels. Sometimes, for cooking dietary dish, you need to trim the fat located around the edges of the heart. But if you plan to grill kebabs or hearts, then the fat should be left - it will give the meat additional juiciness.
Cooking duration
Novice cooks often ask the question: how and for how long to cook chicken hearts until tender so that they are soft? This knowledge will be useful if you are going. 
If we are talking about the hearts of young chickens, then 35-40 minutes will be enough to cook them. 10 minutes before the end of the process, add spices and salt to the water.
The heart of a mature bird, and especially a country bird, is somewhat tougher, so it is boiled for 1 hour or a little longer.
A heart chopped into pieces cooks 2 times faster than a whole one.
Given these facts, you can correctly determine when to add other ingredients to the pan. For example, if you plan to cook with vegetables, first boil the hearts until half cooked (20-30 minutes), and then gradually add potatoes, carrots and onions, continue cooking for another 20 minutes.
Features of cooking in a saucepan
How to boil chicken hearts so that the broth in the soup does not turn out gray? Place the offal, washed from blood, into boiling water. Water should make up 2/3 of the volume, and offal – 1/3. After the water boils again, continue cooking for 3-4 minutes. Then drain the water, rinse the hearts again, and pour them clean water. Place the pan on the heat again and skim off any foam that appears during cooking using a slotted spoon. 
To make the hearts aromatic and tasty, in addition to salt, add onion, bay leaf, black pepper, pieces of celery root and other spices to taste to the broth. The readiness of the product is determined with a toothpick: the heart should be easily pierced, and a colorless liquid should flow out from inside. Continue cooking if the muscle fibers have a rubbery texture and pink juice flows out from the inside.
Cooking in a slow cooker
Today it is difficult to imagine a kitchen without modern technology. Therefore, it would be appropriate to discuss the question of how long to cook chicken hearts in a slow cooker. The features of preparing and cooking the product are practically no different from cooking in a saucepan. Your task is to set the multicooker to one of the modes – “Soup” or “Stew”.
At the noise collection stage, we carry out cooking with the lid open, then close the device. Cooking time is 40-60 minutes. How long to cook hearts in a slow cooker depends on their size (whole product or chopped), on the characteristics of the product (hearts of young chickens or village laying hens).
Storage
In conclusion, let’s look at the features of storing chicken hearts. Like all offal, when refrigerated, they are stored for 48 hours. If you want to extend the shelf life, then place the product in the freezer. After defrosting, it is not recommended to re-freeze the hearts, as they will lose their taste. It is better to store the boiled heart in a special vacuum container, placing it in the refrigerator for 2-3 days.
Sometimes the hearts have a greenish tint, and after cooking they taste bitter. This happens if bile gets into the product during the cutting process. To ensure that the bitterness in the finished offal is not felt so strongly, it is recommended to soak the hearts for 20-30 minutes in a vinegar solution or diluted lemon juice before cooking.
Chicken and turkey hearts are a dietary and healthy product that can be included in the diet of preschool children.
Useful video
For visual lovers:
https://youtube.com/watch?v=2mxIQn8MaJk
Chicken hearts are a tender, healthy and tasty product.
But few people decide to buy this product, simply because they don’t know how and how much to cook chicken hearts.
How and how much to cook chicken hearts - general principles
Chicken hearts are a universal product; they can be used to cook soups, main courses, they make excellent salads, pies, goulash and even kebabs.
But before proceeding directly to the cooking process, they must be correctly selected and prepared.
How to choose chicken hearts. Choose refrigerated products - their peculiarity is that they have a short shelf life, which means they contain more useful substances, unlike frozen ones. Plus, there is no need to thaw them. If your product is frozen, thaw it on the bottom shelf of the refrigerator. Immediately before processing, place the hearts in slightly salted water for 20-30 minutes.
How to rinse chicken hearts. Rinse the hearts that have been sitting in water thoroughly under cold running water, pressing on each heart with a pad. thumb, this will help push out the remaining blood clots from inside the offal.
How to clean chicken hearts. From thoroughly washed hearts, cut off fats, blood vessels, and remove the film. Rinse the offal again.
How and how long to cook chicken hearts? Pour into the pan cold water, the ratio of offal to liquid should be 1/3. Bring the water to a boil, place the hearts in it, boil the offal for 2-3 minutes, then drain the water and add new water, this time the liquid should barely cover the hearts. Add salt, spices, herbs to taste. Cook, covering the container with a lid, whole hearts - 25-30 minutes, cut in half - 20 minutes. Do not forget to remove the foam that forms during cooking.
How to serve boiled chicken hearts? Boiled hearts are ideal for any traditional side dish: vegetables, legumes, cereals, pasta. They are good simply boiled or with sauce. You can make any sauce for chicken hearts. The most interesting and unusual are sour cream, cream cheese, mustard-mayonnaise and others.
Recipe 1: How to cook chicken hearts with spices
Ingredients:
500-600 grams of hearts;
Bulb;
Salt, pepper;
Dried herbs;
Laurel leaves.
Cooking method:
1. Wash and process the chicken hearts, cut each lengthwise into two parts.
2. Pour two liters of water into the pan, bring it to a boil, and add the offal. After boiling again, cook for 3-4 minutes, then drain the water and fill in a new one in a volume of 1-1.2 liters. The liquid should slightly cover the hearts.
3. After boiling, cook the offal for 20 minutes over medium heat, skimming off the resulting protein foam from time to time.
4. Add salt, ground black pepper or a mixture of peppers, bay leaves, and a whole peeled onion to taste. If desired, add dried herbs, such as oregano or parsley.
5. Cook, tightly closing the pan lid, over low heat for half an hour.
6. Serve with a side dish, having caught the hearts, or along with the broth in which the offal was cooked.
Recipe 2: How to cook chicken hearts in mustard-cheese sauce
Ingredients:
Half a kilo of hearts;
100 grams of fresh or frozen champignons;
150 ml cream;
40 grams of Dijon mustard;
20-30 ml olive oil;
10 grams of flour;
100 grams of butter;
50 grams of ghee;
100 grams of hard cheese;
Cooking method:
1. Mix olive oil with one spoon of mustard and salt. Pour this mixture over the prepared chicken hearts, mix thoroughly so that each heart is coated in the marinade.
2. Place the offal in the refrigerator for one hour.
3. Place melted butter in a frying pan, heat it, put the hearts along with the marinade, fry on both sides until golden brown.
4. Add champignons cut into slices and fry until the liquid from the mushrooms evaporates.
5. While the hearts with mushrooms are fried, heat the cream in a small saucepan and add butter. As soon as it melts, add flour and add a spoonful of mustard. While preparing the sauce, stir the mixture all the time so that it does not burn or boil over.
6. Remove the finished, thickened sauce from the stove, add half of the finely grated cheese. Stir until it is completely dissolved.
7. Place the hearts with mushrooms on a plate and pour mustard-cheese sauce over them. Sprinkle with remaining cheese. Serve hot.
Recipe 3: How to cook chicken hearts in batter
Ingredients:
A kilogram of chicken hearts;
350-400 grams of flour;
Five eggs;
Salt, pepper;
100 ml soy sauce.
Cooking method:
1. Prepare the hearts and place them in soy sauce for 3-4 hours.
2. After the time has passed, take it out and cut each heart into two parts, but not to the very end. We level the offal along the entire length and beat it on both sides with a hammer.
3. In a small bowl, beat eggs with salt.
4. Pour flour into another bowl.
5. Dip each heart first in flour, then in eggs.
6. Place on hot oil, fry for 2-4 minutes on each side until characteristic ruddy color.
Recipe 4: How to make chicken heart salad
Ingredients:
400-500 grams of hearts;
Bulb;
150 ml soy sauce;
Pepper, salt;
Salad mix;
Cherry tomatoes;
Salt, pepper mixture;
Vegetable oil.
Cooking method:
1. Wash the chicken hearts, peel them, dry them, and cut them lengthwise into two parts.
2. Place them in a frying pan on hot oil, fry on all sides for 10 minutes.
3. Pour in the sauce, add a little salt (you don’t have to add it at all), pepper, simmer for 5-10 minutes until the sauce is partially evaporated.
4. Remove the finished hearts with a slotted spoon, and place thin onion half rings in the oil in which they were fried.
5. Place lettuce leaves on a large flat dish, place cooled hearts, fried onions, and halves of cherry tomatoes on top in a chaotic manner.
6. Pour cooled soy sauce over the salad with chicken hearts.
Recipe 5: How to cook chicken hearts with vegetables
Ingredients:
600-700 grams of hearts;
Two leeks;
Two fleshy tomatoes;
One eggplant;
Curly parsley leaves;
Vegetable oil;
30 grams of mayonnaise;
100 ml cream;
Salt, pepper mixture;
100 grams of cheese.
Cooking method:
1. Fry the prepared chicken hearts until half cooked.
2. Add chopped onions and diced eggplants. We continue to fry.
3. After 5 minutes, remove the pan from the heat and distribute all the ingredients in layers in the pots.
4. Lay out the first layer of hearts with onions and eggplants, diced blanched tomatoes, and mayonnaise.
5. Fill the layers with cream, mixing it with a little salt and ground pepper.
6. Sprinkle everything with finely grated cheese.
7. Simmer the chicken hearts until fully cooked for 40 minutes at 160 degrees.
Recipe 6: How to make chicken heart pie
Ingredients:
Half a kilo of ready-made puff pastry;
Three potatoes;
Half a kilo of hearts;
200 grams of cheese;
Two eggs;
Cooking method:
1. Wash and boil the chicken hearts, following general principles. Let them cool and cut into 6-8 pieces.
2. Make mashed potatoes from boiled potatoes.
3. Grate the cheese on a large segment of a grater.
4. Mix cheese with mashed potatoes and hearts, beat in one egg, add salt.
5. Divide the puff pastry into two parts. Roll one out into a thin layer and place it on a greased baking sheet.
6. Spread the chicken heart filling.
7. Cover the filling with the second rolled out layer. We pinch the edges.
8. Brush the surface of the pie with the second egg.
9. Bake for 40 minutes in an oven preheated to 180 degrees.
Recipe 7: How to stew chicken hearts in sour cream
Ingredients:
400-500 grams of offal;
100 grams of sour cream;
60 ml soy sauce;
60 grams of tomato paste;
Bulb;
Carrot;
White ground pepper, salt;
50 ml vegetable oil.
Cooking method:
1. Trim the fats and blood vessels from the washed hearts and remove the film.
2. Cut each offal into two parts, rinse again and dry slightly.
3. Cut the peeled onion into half rings.
4. Place both the hearts and onions in a bowl, pepper and salt, put them in the refrigerator under pressure for 1 hour.
5. Peel the carrots, grate them on a coarse grater, and fry them until golden brown in hot oil.
6. Add hearts with onions, fry, stirring, for 15-20 minutes.
7. Pour all the products in the frying pan with a mixture of sour cream, tomato paste and soy sauce. If necessary, add salt to the dish. Simmer for another 8-12 minutes.
How and how much to cook chicken hearts - tricks and useful tips
It is better to boil the hearts not in just salted water, but with the addition of spices and vegetables, so they will turn out tastier and more aromatic.
It is advisable to fry the offal in butter or a mixture of butter and vegetable oils - they turn out more tender and softer.
If you doubt the readiness of the hearts, pierce them with a knife. The light broth above is ready, the red ichor needs to be cooked some more.
Chicken hearts are meat that is interesting both in structure and in taste qualities. Properly prepared offal will diversify your diet with new dishes. Don’t be afraid to experiment with combining a variety of ingredients; chicken hearts, just like the chicken itself, can be combined with almost all products.
Chicken hearts are very tasty, especially if you cook them correctly, highlighting their wonderful taste. This collection contains 7 recipes for the most delicious second hot courses made from chicken hearts.
In the process of preparing chicken hearts, the most important thing is not to dry them out, not to spoil their tenderness and not to overwhelm the taste with too spicy foods. They are often prepared with sour cream, cream, which help achieve a very delicate taste and aroma.
Recipe one: Chicken hearts stewed in sour cream
You will need: 100g sour cream, 30g butter, 1 onion, chicken hearts, ground pepper, salt.
How to cook chicken hearts in sour cream. Chop and fry the onion in oil until browned, cut each heart into quarters, add to the onion, stir, simmer covered over low heat, adding a little water. Salt and pepper the finished hearts, pour in sour cream, add butter, stir, simmer for another 10 minutes. Serve with side dish.
You can also add carrots, celery and other vegetables to such a dish - the composition of the ingredients will be more varied and also very tasty, and such a dish can be served without a side dish.
Chicken hearts go well with any vegetables, including potatoes and cabbage.
Recipe two: Stewed chicken hearts with potatoes
You will need: 400g chicken hearts, 5 potato tubers, 1 onion, carrot and tomato, 1/3 red hot pepper, bay leaf, ground red pepper, ground black pepper, salt.
How to stew chicken hearts with potatoes. Prepare the hearts by cutting off all excess from them, place them in a casserole with hot oil, and fry until browned. Pour in 0.5 cups of water and simmer, add diced carrots, simmer for 2 minutes, add coarsely chopped onion, simmer for 2 minutes, add hot ground pepper and finely chopped tomato, simmer. Add small chopped potatoes, pour in 1 glass of water, add all the spices, chopped herbs if desired, simmer over low heat for 30-40 minutes without stirring, and let sit for 10-15 minutes under the lid before serving.
Recipe three: Chicken hearts stewed with cabbage
You will need: 500g white cabbage, 300g chicken hearts, vegetable oil, ground black pepper, salt.
How to stew chicken hearts with cabbage. Clean the hearts from all excess, rinse them, dry them, then place them in a deep frying pan with hot oil, pepper and salt, cover with a lid. Cut the cabbage into thin strips, put it in a frying pan, simmer for 5 minutes under the lid, stir and simmer until the cabbage is ready.
So very simple dishes What’s great is that they also turn out very tasty, try it and see for yourself! Well, the next dish that we will talk about is more unusual and reminiscent of Italian cuisine - pasta with chicken hearts and tomato sauce.
Recipe four: Pasta (pasta) with chicken hearts in tomato sauce
You will need: 500g chicken hearts, 250g pasta, 150g cheese, 3-4 tomatoes, 3 sweet peppers, 1 head each of garlic and onion, hot red pepper and carrots, 2 tbsp. tomato paste/sauce, ground red hot pepper, bay leaf, ground black pepper, salt.
How to cook pasta with chicken hearts in tomato sauce. Chop vegetables arbitrarily, but not coarsely. Heat the oil in a deep frying pan, place the prepared hearts, add onions, garlic and hot peppers, fry until browned, add carrots, fry, add sweet pepper, fry, put tomato sauce and finely chopped tomatoes, mix, pour in 1.5-2 cups of water, season with spices, salt, simmer over low heat for 40-60 minutes. Boil the pasta in salted water until half cooked, dry it, then add to the stewed hearts in a frying pan, heat until the pasta is ready and serve, sprinkling everything with grated cheese.
The whole family will love this dish! If desired, it can be made more tender without adding hot seasonings and garlic.
You can even make pilaf with chicken hearts, and it will turn out very original and interesting!
Recipe five: Pilaf with chicken hearts
You will need: 1 kg of chicken hearts, 4 cups of chicken broth, onions and carrots, 2 cups of dry rice, 0.5 cups of vegetable oil, herbs, spices for pilaf, garlic, pepper, salt.
How to cook pilaf with chicken hearts. Wash and cut off all excess from the hearts, finely chop the onion and carrots into thin strips. Heat oil in a cauldron, add onions and carrots and fry until browned, add hearts, stir, pepper and salt, simmer for 5-7 minutes. Rinse the rice for 10 minutes under running water until it becomes transparent, put the rice in a cauldron, pour in the hot broth, add seasonings for pilaf, cover with a lid and simmer for 5 minutes (do not stir!). After the rice has absorbed the broth a little, add whole, unpeeled garlic cloves, cover with a lid and bring the pilaf to readiness. Serve sprinkled with herbs.
All lovers of hearts and pilaf will be delighted with this dish!
Well, if you want to prepare not a full-fledged, but a main dish from the hearts, and serve it with a side dish to your liking, you can prepare them according to the following recipe.
Recipe six: Chicken hearts in batter
You will need: 300g chicken hearts, 2 eggs, 1 tbsp. flour, vegetable oil, salt.
How to cook chicken hearts in batter. Prepare and wash the hearts, cut each half lengthwise and remove the ducts, lightly beat them. Beat the egg, add flour, add salt and stir - there should be no lumps. Dip each heart in batter and fry on both sides in oil.
The famous chef and TV presenter, author of cookbooks Ilya Lazerson will tell you about the last hot dish in this collection, which can be made from chicken hearts, in a video recipe. Bon appetit!
They prepared it. Look what happened
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Comments 35 What is being discussed on the site now
Chicken hearts from the manufacturer of chicken products, the Istraproduct company, are very tasty and high quality http://www.meatprod.ru/produkciya. The company's products are sold in many retail stores.
Very simple and tasty!
I want to try making pilaf with chicken hearts. If you like it, I’ll cook it, because... There is rarely meat in the house.
It’s useful to look at the site when you want to diversify your menu
thanks for the delicious dishes
Very tasty and fast!!
As far as I know (according to own experience) hearts, the less you cook, the softer they are. And chicken ones even more so. I don’t understand why they need to simmer for an hour. 15-20 minutes is the maximum
Amazing! Fast and tasty.
Dishes made from hearts, I was interested. I'll definitely try it!
Delicate, appetizing dishes made from hearts
I definitely need this! Thank you!
ja esce ne probovala no xocu poprobovatj u mena z 30 60 minut oni esce tverdie ja ix tushu2 3casa na medlennom ogne
Thank you, something new for my collection.
great selection. If only there was a similar article for chicken tails
THANK YOU, but my hearts turn out a little tough, so I cook all these dishes with chicken gizzards, they turn out tender and tasty. I'll try to cook according to your recipes.
Cool! Thanks for the wonderful recipes!
My mouth is literally watering.
thanks for the recipes. Very tasty hearts in sour cream!
Hearts in sour cream are delicious, pilaf is also very tasty. I haven't tried the rest yet. Thanks for the recipes.
It might be very tasty.
thanks for the recipes
Thanks for the recipes! I haven’t cooked anything with chicken hearts, but I think they are excellent dishes! I'll take note. I'll prepare it and write back!
Thanks for the recipes, I'll take note.
Hearts in sour cream sauce are very tasty. Try it, you won't regret it!
Let's try it and then we'll tell you.
Thanks for the recipes! You read them and immediately want to cook something.
Many people rarely use such an offal as chicken hearts in their menu. But in vain, chicken giblets are quite healthy and go well with any food. They can be added to salads, soups, porridges or consumed in their pure form.
In addition, they are often fried, boiled or baked. They are most delicious and aromatic when combined with various sauces- sour cream, soy, ketchup and even tomato paste. And preparing this product is not so difficult - all you need is patience and good imagination!
But before cooking, it’s worth understanding the properties of chicken hearts. Understand what the benefits of this product are and why it is so necessary for our body.
The benefits and harms of chicken heart
The composition of the hearts includes the following beneficial substances and minerals:
- Group of vitamins A, B and PP;
- Minerals of potassium, phosphorus, magnesium, sodium, copper, zinc and iron;
- Amino acids – leucine, lysine, isoleucine, valine, methionine and others;
- Squirrels.
Therefore, this product is necessary for people who have anemia and for those who suffer from vascular and heart diseases. The elements that make up the product increase the level of hemoglobin in the blood and improve blood circulation.
In addition, eating chicken hearts restores strength, so they are recommended for people who have suffered injuries or operations.
Magnesium and sodium improve sleep, regulate blood pressure and improve nervous system. Amino acids regulate blood sugar and ensure the synthesis of enzymes and hormones.
After such information about all the beneficial properties that this offal has, it is unlikely that there is anything bad in it that can harm health.
The only thing that may occur is intolerance to the product and allergic reactions. Well, it is undesirable to use this product more than 3 times a week.
Subtleties of choosing chicken hearts
When buying hearts, you should pay attention to them external characteristics. The structure of the product should be dense and dark red in color. It is advisable to buy chilled offal.
Also, before cooking, it is necessary to trim off all the fat and rinse well. Then you can start cooking.
Fried chicken heart recipe
Preparation:
First, we prepare the offal. Wash and trim off excess fat;
Place the frying pan with oil on the stove and heat it up. The hearts need to be placed there and fried for 20 minutes;
How it will evaporate from the frying pan excess liquid, add pieces of onion and garlic into it. Fry everything for about 10 minutes;
While all the ingredients are fried, finely chop the greens;
Sprinkle the finished hearts with herbs and serve with ketchup.
Cooking chicken heart in a slow cooker
Everything takes an hour and a half to prepare.
You will need the following products:
- Chicken hearts – 1 kg;
- Sour cream or cream – 300 ml;
- Onions - 2 pieces;
- 100 grams of flour;
- Vegetable oil;
- Water – half a liter;
- A small amount of table salt;
- A pinch of ground black pepper;
- A pair of laurel trees.
Preparation:
- The offal is washed and cleared of fat;
- Peel the onion and cut into small cubes;
- Pour a little vegetable oil into the multicooker cup and turn it on, set the “Baking” mode and pour in the onion pieces. It is fried for 5 minutes;
- Add hearts to the onion, add sour cream or cream, add salt and pepper. Fry everything;
- Prepare the sauce. To do this, dilute flour in 500 ml of water. Pour the sauce into the multicooker cup with the remaining ingredients;
- Switch the mode to “Stew”, add the bay leaf and close the lid and simmer everything for about an hour;
- Ready hearts can be served with boiled potatoes or buckwheat.
Recipe for chicken liver and heart
Cooking period is 30-40 minutes.
You should purchase the following ingredients:
- 400 grams of hearts;
- Chicken liver – from 800 grams to 1 kg;
- Onions – 3 pieces;
- 200 ml cream;
- Vegetable oil;
- ½ tbsp. spoons of table salt;
Preparation:
- Chicken liver has good taste and high level useful properties. In combination with hearts, it turns out juicy and simply excellent. Before cooking, these offal are washed and cleared of excess veins;
- Peel the onion and cut into small cubes;
- Place the frying pan on gas, pour in oil and heat up. The liver with hearts is laid out and fried;
- Then add chopped onions to the offal. Mix everything and fry. Everything should simmer for about 30 minutes. Be sure to close the lid;
- After this, cream is added, everything is salted and flavored with pepper. If necessary, you can pour boiled water. Then close the lid and simmer for another 5 minutes;
- Ready-made liver and hearts go well with pasta, spaghetti and any porridge.
Roast hearts with cream
The roast takes about 1 hour 40 minutes to cook.
The following products will be required:
- Fresh hearts – 1 kg;
- 2 onions;
- Heavy cream or sour cream – 200 ml;
- Carrot – 1 piece;
- Champignons – 300 grams;
- 1 bunch of greens;
- Vegetable oil;
- Table salt - half a tablespoon;
- A pinch of ground black pepper.
Preparation:
- We wash the offal and remove fat and blood clots;
- Place a frying pan on the stove, pour a little vegetable oil and heat it up. Place the hearts on the heated oil and fry for 30 minutes;
- Place them in a deep saucepan, salt and pepper;
- Peel the onions and carrots and cut them into small cubes. Wash the champignons and cut into strips;
- Place the vegetables in hot oil and fry. We also salt and pepper them. You need to fry them for 20 minutes;
- Then place the fried vegetables on top of the hearts; no need to stir;
- Pour cream or sour cream into it and put it on the stove to simmer. Simmer everything for 40-50 minutes. At the end, the roast is sprinkled with chopped herbs;
- The finished roast can be served with potatoes and pasta. Buckwheat and rice porridge.
Chicken hearts with potatoes
Everything takes about 1.5 hours to prepare.
The dish will require the following products:
- Chicken hearts - half a kilogram;
- Potatoes – 1 kg;
- Onion - 200 grams;
- Sour cream or cream – 100 ml;
- Garlic – a couple of cloves;
- Water – 300 ml;
- A bunch of parsley;
- Vegetable oil;
- A little salt and ground black pepper.
Preparation:
- We prepare the giblets, wash them and remove fat, veins and clots;
- Place the hearts in heated vegetable oil and fry them for 10 minutes. Next, put them in a container with a thick bottom;
- Peel the onion and cut into small squares. Place the frying pan on gas and add oil. Add onion pieces into heated oil and fry until tender. Then pour the fried onions over the hearts;
- Peel the potatoes, wash and cut into cubes. Pour it into a pan with the rest of the ingredients and pour in water;
- Simmer everything over medium heat, with the lid closed. After half an hour you need to add salt, pepper and pieces of garlic;
- After 10 minutes, add sour cream and turn off the heat;
- Potatoes with hearts are infused on the stove for 10 minutes and served. Before serving, decorate everything with herbs.
Hearts in batter
The dish takes about 40-50 minutes to prepare.
You will need the following ingredients:
- Fresh chicken hearts – 400 grams;
- Vegetable oil;
- 3 pieces of chicken eggs;
- Flour – 100 grams;
- A little salt and black pepper.
Preparation:
- We wash the offal and remove fat and clots;
- Cut the hearts lengthwise, but not all the way. Next, we beat them off a little;
- After this, prepare the batter. In a deep bowl, mix eggs with flour. Beat everything well with a whisk. Add salt and pepper there;
- Pour oil into a frying pan and heat it over medium heat;
- The hearts are dipped in batter and placed in heated oil. Fry them until golden brown.
Stewed hearts with cabbage
They cook in approximately 1 hour.
Before cooking, you should purchase the following ingredients:
- Half a kilogram of offal;
- 700 grams of white cabbage;
- Water – 300 ml;
- Vegetable oil;
- A little salt and black pepper.
Preparation:
- Place the prepared and cleaned hearts on heated oil and fry for 10-15 minutes;
- Then add salt and a little black pepper;
- A small forkful of cabbage must be chopped into strips;
- Pour the cabbage into the hearts, fill with water and close with a lid;
- Everything is stewed until the cabbage is ready, about 20 minutes. If necessary, you can add salt and pepper.
Cooking secrets
If you need to reduce the cooking time, then place the hearts in a metal container and pour cold water. Place on the fire and bring to a boil. Then drain the water and proceed with the main cooking.
- This offal can be stewed not only in cream or sour cream. You can use tomato or ketchup as a sauce;
- In addition to salt, pepper, and garlic, you can add thyme, coriander, avocado, oregano, and ginger to chicken hearts. These seasonings will give them an unusual and very refined taste;
- In order to give the giblets juiciness and tenderness, they can be soaked in a marinade of vinegar or soy sauce. We dilute vinegar or soy sauce with water in a 1:1 ratio and put the giblets there for half an hour;
Of course, how to cook chicken hearts and what products to combine them with is everyone’s choice. But still, this product can easily feed all family members and even guests! This is a truly tasty and healthy ingredient that can be prepared with many foods.