How to cook a soft and juicy chicken hearts

5 delicious chicken hearts secrets

1. Prefer not frozen, and chilled-products. When buying pay attention to color and texture. Fresh chicken hearts should be solid, elastic and smooth. Their color - dark red, closer to the claret. Bluish, friability, yellow spots or white plaque - a reason to abandon the purchase.
2. Thoroughly treat byproduct. Inside hearts may be blood clots. To remove them, make an incision along each heart and open like a book. Clean blood with a knife or your fingers. Rinse thoroughly under cool running water. Cut plony, fat and blood vessels. They are edible, but they can negatively affect the taste of the dish.
3. Chicken hearts - this muscle, and quite hard. To soften, you can soak them before cooking for 40-60 minutes in the milk.
4. Whole chicken hearts boil for 30 minutes, cut - about 20. For batter quite a ten minute cooking. Boil a pot of water, drop your hearts and let simmer for 2-3 minutes. Throw in a colander and then fill with water. So that the liquid barely covered hearts. Season with salt and cook until tender. Shoot foam if formed.
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5. Roast Chicken hearts in butter or mixtures of vegetable and dairy - so tender. And it is better under the lid: The steam from it will settle into the pan and give heart to dry.

Chicken hearts, fried with onions

Simple to prepare a dish for lovers of offal.

Ingredients

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

preparation

Prepared hearts cut in half. Boil or soak them in milk.

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

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

Chicken hearts in cream

Juicy, with a pleasant creamy taste. Perfectly combined with buckwheat, rice, mashed potatoes and other garnishes. Instead of sour cream can be used.

Ingredients

• 2 large bulbs;
• 2 tablespoons of sunflower oil;
• 50 g butter;
• 700 g of chick hearts;
• 1 cup + 2 tablespoons of water;
• 2 tablespoons flour;
• 100 g of the cream;
• salt and ground black pepper - to taste.

preparation

Peel and dice the onion. Preheat a frying pan with sunflower oil. Then add butter to it. Fry the onion until soft.

Prepare your hearts: wash, cut off the excess. If by-products are large, cut in half. Send them to the onions, fry until crisp - 5-7 minutes. Pour a glass of water, salt and pepper to taste. Cover, cook for about half an hour on low heat.

Dissolve the flour in a small amount of water so as to avoid lumps. Pour this mixture into the hearts, let thicken slightly and add cream. Stir and cook for 5-10 minutes more.

Chicken hearts in tomato sauce

In a measure of acute, with a bright tomato aftertaste. Perfect with pasta and boiled rice.

Ingredients

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

preparation

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

Pour into the pan bouillonAdd the tomato paste. Season with salt and pepper and cover. Tomita 10-15 minutes. Then sprinkle with chopped herbs and garlic, passed through the press. Cook without cover more 7-10 minutes, until evaporated excess moisture.

Chicken hearts in soy sauce with vegetables

Juicy hearts with a pleasant note of soy sauce and paprika.

Ingredients

• 300 g of chick hearts;
• 1 tablespoon olive oil + for frying;
• 2 tablespoons of soy sauce;
• 1 clove of garlic;
• ½ teaspoon paprika;
• salt and black pepper - to taste;
• 1 onion;
• 1 carrot;
• 1 bell pepper.

preparation

Prepared chicken hearts fill with olive oil and soy sauce, add passed through a press garlic, salt, pepper and paprika. Stir and leave to marinate for half an hour.

At this time, fry the sliced ​​strips vegetables: First the onion, carrots and peppers. Add the vegetables to the hearts and stir. Simmer over medium heat with the lid closed for 20-25 minutes. Stir occasionally. Add liquid is not necessary - it will give hearts.

Chicken hearts, baked with mushrooms

Gently and at the same time satisfying. The dish becomes so refined that is worthy of submission to the festive table.

Ingredients

• 2 onions;
• 500 g mushrooms;
• sunflower oil for frying;
• salt and black pepper - to taste;
• 1 kg of chicken hearts;
• 200 ml of 10 per cent cream;
• 3 garlic cloves;
• 1 tablespoon flour
• 100 g hard cheese.

preparation

Wash and cut the mushrooms into large cubes. Cut semicircles onions and fry half with mushrooms in sunflower oil. In the middle of cooking mushrooms salt and pepper. Fried mushrooms with onions put in a baking dish.

Prepare your hearts, washing and removing blood clots. Fry the second half of the onion. When it becomes a golden, add hearts to him. After they give juice, add passed through a press garlic, salt and pepper. Pour in the cream and simmer under the lid closed for about 20 minutes. Then add the flour, stir well and simmer for 7-10 minutes more.

Put the chicken hearts in cream sauce in the baking dish on top of the mushrooms. sprinkle grated cheese. Send a preheated 200 ° C oven for 15 minutes.

Chicken hearts with potatoes in the pot

Delicate fragrant hearts with spicy sweet aftertaste prunes. Of this amount of products obtained about four 500 gram pots.

Ingredients

• 1 kg of chicken hearts;
• 2 onions;
• 2 carrots;
• 4 potatoes;
• 5 garlic cloves;
• 100 g of dried prunes;
• 1 teaspoon of dried dill;
• 1 teaspoon sweet paprika;
• 2 teaspoons of salt.

preparation

Prepare your hearts, peel and coarsely chop the onion, carrots and potatoes. So did with prunes and garlic. Optionally damson soak.

Put the potatoes in the bottom of the pots. The remaining ingredients, mix, add spices and salt. Fill these pots almost to the top.

In each pot, pour ½ cup of boiling water. Cover and send in a preheated 180 ° C oven for 1 hr.

Pilaf with chicken hearts in multivarka

A minimum of preparation, and the output - a tasty dish. Appreciate even those who follow the figure. After 100 g chicken hearts just 159 kcal.

Ingredients

• 2 tablespoons of sunflower oil;
• 2 onions;
• 2 carrots;
• 500 g of chick hearts;
• 2 cups long-grain rice;
• 2 teaspoons seasoning for pilaf;
• Salt to taste;
• 2-3 glasses of water;
• 1 clove of garlic.

preparation

Cut the onion into half rings, carrots - julienne. Grease a bowl Multivarki sunflower oil and fry the vegetables for 7-10 minutes. Can without a lid, stirring occasionally.

Add the washed chicken hearts. Broil for 5-7 minutes more, but with the lid closed. Then Stir in rice, seasonings for pilaf and a salt thereof. Cover with hot water so that it covered the rice about two fingers. Switch to "Quenching" or "Pilaf" for one hour. After 45 minutes, open the lid and insert the garlic cloves in Fig.

Chicken hearts in batter

Soft gentle hearts crispy fly much faster than preparing.

Ingredients

• 500 g of chick hearts;
• 1 teaspoon mixture of dried herbs;
• salt, ground black pepper;
• 2 eggs;
• 6 tablespoons of corn flour;
• 100 mL of sunflower oil.

preparation

Cut the chicken hearts with excess fat, flush, removing blood clots. Each heart open like a book, and repel. Chops sprinkle black pepper, salt and herbs. Let stand for 10-15 minutes.

For the batter in a bowl, beat the eggs, pour the flour into another. Dip each heart first in egg, then in flour and fry in a well heated sunflower oil.

Soup with chicken hearts and cheese

Easy and at the same time satisfying dish of fragrance which will gather the whole family.

Ingredients

• 1 carrot;
• 1 onion;
• 50 g butter;
• 600 g of chick hearts;
• salt and black pepper - to taste;
• 2.5 liters of chicken broth;
• 4 potatoes;
• 100 g of cream cheese;
• 50 g of noodles;
• bunch of dill.

preparation

Clean and rub on a coarse grater carrots, chop the onion. Fry them in butter until half. Add to them washed and sliced ​​chicken hearts. Cook 15-20 minutes. At the end add salt and pepper.

Boil the broth, send it diced potatoes. When it is cooked, sprinkle in sautéed vegetables with hearts. Let simmer for 5-7 minutes.

Add the noodles and cream cheese. Mix and after a few minutes Serve with chopped herbs.

Salad with chicken hearts, beans and carrots Korean

A hearty thanks to the beans and hearts, spicy due Korean carrot.

Ingredients

• 200 g of chick hearts;
• 100 g mushrooms;
• 2 tablespoons of sunflower oil;
• 100 g of a white canned beans;
• 100 g of carrots in Korean;
• 50 g of crackers;
• 2 tablespoons mayonnaise;
• salt and ground black pepper - to taste.

preparation

Boil processed chicken hearts. Do not forget to remove the foam and add salt at the end. When cooled, cut into small cubes or rings. Fry in sunflower oil chopped mushrooms.

Combine all ingredients: hearts, mushrooms, carrots, beans and crackers. Podsolite and pepper, season with mayonnaise.

see also

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• How to cook the perfect chicken pate →
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