How and how much to cook chicken hearts

Boiled chicken hearts can be used as a main meat dish with various side dishes, added to salads or filling for pies, pies and pancakes.

How to choose chicken hearts

Quality chilled hearts are dark red or reddish brown with white or very light fat. Pallor and fading in the base color usually appears after thawing, so such a product is likely to be unpalatable. A bluish tint may even be a sign that the hearts have begun to deteriorate.

In addition, fresh offal should be firm and slightly moist, not aerated and free of sticky mucus. If they are too soft, chances are they have already been frozen and thawed, possibly more than once. The smell of good chicken hearts is natural, not harsh, without mustiness and foreign aromas.

If you choose frozen food, make sure that there is practically no ice in the package.

How to prepare chicken hearts

First, rinse the offal well under running water. To remove any remaining blood clots, use your fingers to apply pressure to the hearts as you wash. Alternatively, cut them lengthwise so that they open like a book, or split them in half, and then rinse the inside. Then use a knife to remove fat and blood vessels.

If using frozen hearts, put them in the refrigerator for a few hours before they are tender. Then peel them just like fresh ones.

How much to cook chicken hearts

The cooking time depends on the method you choose and the size of the hearts. Medium will need from 30 to 45 minutes, large - 5-10 minutes more. The halved organ meats will be cooked about 5 minutes faster than the times shown in the recipes below.

To make sure the hearts are ready, simply pierce one of them with a fork or knife. If a colorless liquid is released, you can end the cooking, and if the juice is reddish, leave it on the fire for another 5-10 minutes, and then check it again.

How to cook chicken hearts on the stove

Boil water, about 2 liters for 500-600 g of offal. Immerse the hearts in the pot, they should float freely there. Simmer over medium heat.

10 minutes after boiling again, drain the water and add cool instead of it so that it covers the product completely. Season with salt to taste. You can also add a few peas of allspice and black pepper, a whole onion and carrots, bay leaves.

Cook over low heat for 20-30 minutes depending on the size of the hearts. Periodically remove the foam that forms on the surface.

How to cook chicken hearts in a slow cooker

Place the food in a multicooker bowl and cover with water. Add some salt and other spices to your liking.

Close the lid of the multicooker and cook for half an hour in the "Stew" mode. If the hearts are large, it may take longer.

How to cook chicken hearts in a double boiler

Put the hearts in one layer in the bowl of the double boiler. Season with a little salt and add your favorite spices if desired. Pour water into a double boiler and cook for 35-40 minutes.