How to cook chicken hearts? Discussion on LiveInternet

In a saucepan

Preparation for boiling and the cooking process itself consist of several stages:

Immerse the washed chicken hearts in boiling water. They should occupy 1/3 of the volume of the pan, and water - 2/3.
After the broth returns to a boil, continue cooking for 5 minutes.
Replace the water in the container with fresh water and rinse the hearts separately.
Place the pan on the heat a second time.
To make the chicken hearts tasty and aromatic, in addition to salt, add celery root, bay leaf, onions, black peppercorns and other spices to taste to the broth.

If foam appears during cooking, remove it with a slotted spoon.

To check if the product is ready, pierce it with a knife or fork. If the flowing juice is clear, then cooking can be completed. If the liquid is reddish, continue heat treatment.

In a slow cooker

Kitchen appliances save a lot of time and simplify boiling chicken hearts. Cooking in a slow cooker:

Place the prepared product in a bowl.
Pour water so that it completely covers the giblets.
Set the mode to “stew” or “soup”.
First cook with the lid open. After collecting the resulting foam, close the device.
After 40–60 minutes, the hearts will be ready to eat.

In a slow cooker, cook chicken hearts in the “stew” or “soup” mode.

fried with onions in sour cream

This time the offal needs to be cut into quarters and fried in butter. First, the chopped onion is browned, also in butter. The hearts are poured into frying, a little water is poured in, and the dish is stewed until almost completely cooked. At the last stage, add half a glass of sour cream and a small cube of butter, salt and pepper, or spices, and stew for another ten minutes. As a side dish, the most harmonious would be mashed potatoes, stewed vegetables or pasta.

Recipes

The by-product is used as an addition to porridge, mushrooms, pasta, beans or rice. Broths for soups, goulash, stews, pilaf, shish kebab, and cutlets are prepared from chicken hearts. Let's look at some recipes.

Pie

Ingredients:

hearts – 0.5 kg;
puff pastry – 0.5 kg;
cheese – 200 g;
potatoes – 3 pcs.;
eggs – 2 pcs.;
butter – 20 g;
salt and pepper - to taste.

Preparation:

Boil the prepared chicken hearts. Let them cool, then divide each into 6 parts.
Boil and mash the potatoes.
Grate the cheese on a coarse grater.
Combine all three components. Add 1 egg and salt to taste.
Divide the puff pastry into two equal parts. Roll out one of them with a rolling pin and place on a baking sheet greased with butter.
Place the filling and the second layer of dough on top. Pinch the edges with your fingers. Brush the surface of the pie with beaten egg.
Bake the dish in an oven heated to 220˚C. Cooking time – 40 minutes.

Salad

Ingredients:

hearts – 0.5 kg;
lettuce leaves – 100 g;
onion – 1 pc.;
sunflower oil – 2–3 tbsp. l.;
soy sauce – 160 ml;
salt and pepper - to taste.

Preparation:

Place the offal in a heated frying pan with oil. Fry it for 10 minutes, stirring occasionally.
Add soy sauce and simmer for another 5 minutes. Pepper, salt and cook until done.
Place the product in a separate container. In the remaining sauce, fry the onion, cut into half rings.
Wash and dry lettuce leaves. Place them in a suitable plate, distribute the onions and hearts on top.

Hearts in batter

Ingredients:

offal – 900 g;
eggs – 5 pcs.;
flour – 420 g;
soy sauce – 100 ml;
salt and pepper - to taste.

Preparation:

Soak the giblets in soy sauce for 5-6 hours.
Cut the chicken hearts in half and beat them on both sides.
Beat and mix the eggs with flour. Before frying, dip the offal in batter and place in a heated frying pan.
Fry the hearts until soft and golden brown.

A very tasty recipe for giblets in soy sauce

The first recipe is the easiest to prepare. And here I’ll tell you how to properly clean chicken offal from film and excess vessels. I will not describe this process any further. Therefore, in subsequent versions, you can come back here and just remember how it’s done.

We need:

Chilled chicken hearts - 800-900 g;
Onions - 2 large pieces;
Vegetable oil - 4-5 tablespoons;
Salt and pepper - to taste.

1. Not always, but on some offal there is a film. It can be easily removed with a sharp knife. And from the thick part of the heart we cut off the excess fat and veins.

2. At the top of each heart we make 2 longitudinal cuts. There are blood vessels there. Let's clean out some of the stagnant blood with our fingers, and rinse the rest under water.

3. The next step is to wash each giblet under the tap. To do this, take a colander and place all the meat there.

4. All excess blood will drain. Leave the hearts in a colander for a few minutes to drain the water. You can leave it in the sink or place a water dish underneath it.

5. Peel the onions and turnips. Cut it into quarter rings on a kitchen board.

6. Place a wide frying pan with a thick bottom on the fire. Pour oil into the bottom and heat it up. Place the chopped onion.

7. We don’t waste time and put our hearts in the pan. Add salt and ground black pepper to taste. These spices are enough for a simple recipe.

8. Cover with a lid and simmer for 25 minutes over medium heat.

9. After 25-30 minutes, fry the food for 5-7 minutes with the lid open over high heat. During this time, excess moisture will evaporate.

Serve the finished dish hot to the table. As a side dish, you can boil potatoes with dill or boiled buckwheat porridge with butter.

Fragrant and tender chicken hearts are tempting to eat. Bon appetit!

Another recipe for delicious hearts with sour cream. By the way, it is with it that chicken giblets are most often prepared. This is because too many ingredients can overwhelm the delicate taste of the dish. And sour cream will always give it a creamy aroma and exquisite taste.

We need:

Chicken hearts - 800 gr;
Onions - 3-4 heads;
Garlic - 3-4 cloves;
Cilantro - 1 bunch;
Sour cream 15% - 200 gr;
Hard cheese - 100 g;
Vegetable oil;
Salt and pepper - to taste.

1. It’s always convenient to immediately put all the food items on the table. Vegetables need to be washed and peeled. And we remove the film from the hearts and clean the blood from the vessels.

2. Heat the frying pan over medium heat and pour in a little vegetable oil.

3. Fry the hearts in oil for about half an hour. We stir them from time to time with a spatula.

4. When the giblets acquire a stable golden color, add the onion, cut into half rings.

5. Mix the whole mass with a spatula. Leave to fry for another 20 minutes.

6. Then pour in the sour cream and add finely chopped garlic. By the way, the latter can be passed through a garlic press.

7. Rub the cheese on top and mix with a spatula until smooth. The cheese will melt during this time.

8. After about 2-3 minutes, turn off the heat. Sprinkle finely chopped cilantro on top. Cover the pan with a lid so that the dish sits for 3 minutes and is filled with the aromas of fresh herbs and the creamy taste of the hearts.

9. Distribute the cilantro along with the meat. Serve piping hot to the table. And for a side dish you can quickly boil pasta.

Bon appetit!

I wonder if there are people who don't like tomatoes? For example, I simply adore them in any form. Such delicious berries always go well in dinners and give them a slightly sour taste. And the hearts in tomato sauce are very aromatic and appetizing. The recipe here also calls for tomato paste, but it can easily be replaced with 3-4 grated sour tomatoes.

We need:

Chicken hearts - 600 gr;
Onion - 1 head;
Tomato paste - 1.5 tbsp;
Water - 200 ml;
Garlic - 2 cloves;
Mixture of dry herbs;
Olive oil;
Sea salt and pepper - to taste.

1. Boil cleaned and washed chicken offal in slightly salty water for 30-40 minutes. I described how to clean them correctly in the first recipe.

2. Place a deep saucepan on the fire and add a little olive oil.

3. Fry finely chopped onion in a saucepan until transparent. Add a pinch of sea salt.

4. Fry a little, stirring with a spatula. Add dry herbs and freshly ground pepper to taste. Fill the roast with a glass of water.

5. Add our hearts, chopped garlic and stir with the frying. Cover with a lid and simmer for 3 minutes.

6. Place the finished fragrant hearts in portions on plates and serve hot to the table.

We enjoy ourselves with pleasure and move on to the next method of cooking in a slow cooker.

Almost every kitchen has a wonderful assistant - a multicooker. She always makes a delicious dish. You just need to cut all the ingredients and put them in it. Of course, chicken hearts were not left out either. With a set of vegetables you can prepare an amazing dish for lunch or dinner. And I suggest you take a look at this very nice and quick recipe.

Soy sauce gives chicken hearts a spicy and subtle taste. Well, it also replaces salt, since it itself is salty. This oriental dish should be served with unleavened boiled rice, as they do in China.

We need:

Chicken hearts - 500 gr;
Onion - 1 head;
Soy sauce - 2 tablespoons;
Tomato paste - 1.5 tbsp;
Suneli hop mixture;
Vegetable oil.

1. Boil the washed hearts in boiling water for 4-5 minutes. Drain them into a colander and let cool slightly.

2. Then cut each giblet into 2 parts.

3. Pour a little oil into a saucepan and put it on fire. Place the hearts in it and fry, stirring, for 5-7 minutes. They will become a pleasant golden color.

4. Cut the onion into cubes and add to the saucepan. Fry also for 5 minutes.

5. Pour in 2 tablespoons of soy sauce. Add a pinch of suneli hops and black pepper. Add tomato paste.

6. The last ingredient, by the way, can be replaced with sour cream. It will make the food no less tasty, and maybe even more appetizing.

7. Cook the food for another five minutes. Then turn it off and you can serve it with a side dish and fresh herbs.

It took no more than 20 minutes to cook. Bon appetit!

You can easily cook very juicy and well-stewed chicken hearts using a slow cooker. Thanks to the uniform temperature distribution inside the bowl, the dish will heat up evenly and remain very juicy, retaining all the juice.

Ingredients:

Chicken hearts – 0.5 kg.
Carrots – 2 pcs.
White onions – 3 pcs.
Sour cream (20%) – 1 tbsp.
Salt - to taste
Ground pepper - to taste
Dried greens – 2 tsp.

Cooking process:

Preparing offal is the most important part in preparing a flavorful and juicy dish. The hearts need to be washed most thoroughly, and then carefully cleaned of chaff and fat. Once you have peeled all the hearts, you can cut them in half or smaller. Or you can leave them whole.
Add vegetable oil to the multicooker bowl and turn on the “Frying meat” mode for ten minutes. Place chicken hearts in a bowl and fry them on all sides until golden brown.
While the hearts are browning in the oil, peel and wash the onions and carrots. Chop the carrots very finely or grate them on a medium grater. Place the carrots in the multicooker bowl with the fried hearts and turn on the “Frying vegetables” mode for another ten minutes. Stir the products and close the lid of the device.
After this, cut the onions into rings or half rings and send them to the slow cooker with the carrots with hearts. Stir the ingredients and continue cooking them, closing the lid, until the multicooker mode ends.
After the multicooker signals the end of the program, place sour cream in the bowl. Add salt, pepper, ground dried herbs and mix the ingredients thoroughly. Pour enough water into the slow cooker so that the sauce completely covers the hearts. Turn on the “Extinguishing” mode for one hour and close the lid of the device.
If necessary, add a little water to the multicooker during cooking so that the dish does not dry out and cooks well. Let the finished hearts brew for ten minutes and serve.

Offal stewed in cream is a very tender and appetizing dish that will not leave anyone indifferent. This hot dish goes well with mashed potatoes, pasta, rice, and buckwheat. The most delicate hearts in cream will surely conquer you with their excellent taste.

Ingredients:

Chicken hearts – 0.5 kg.
White onion – 300 gr.
Cream (25% and above) – 350 ml.
Table salt - to taste
Ground pepper – ½ tsp.

First, rinse the chicken hearts thoroughly under running water. After this, you need to clean them of all films, and also carefully remove fatty growths. You can cut the hearts or leave them whole - at your discretion.
Heat the vegetable oil in a deep frying pan, and then put the chicken hearts there and fry them until golden brown over fairly high heat. They should be ruddy and appetizing in appearance.
At the same time, peel the white onions and rinse them in ice water. Cut the onions into rings or half rings, then place the onion in a frying pan with the offal. Stir the ingredients, reduce the heat to medium or slightly less and fry everything together for about five to seven minutes.
Salt and pepper the dish, perhaps add a little more of your favorite spices. After this, start pouring heavy cream into the pan with the hearts and onions in a thin stream, while stirring the dish.
Cover the frying pan with hearts and simmer for at least half an hour so that the hearts are soft and juicy. If necessary, as a last resort, add a little milk to the pan (if the hearts are still hard).
Let the finished hearts stand covered for at least five to ten minutes, then serve them with your favorite side dish.

We suggest you familiarize yourself with How to properly store dried apricots at home
Many people love stewed potatoes and add a lot of different products to the dish - mushrooms, meat, and liver. An excellent option for preparing potatoes with offal is potatoes stewed with hearts. A hearty lunch or a very hearty dinner - in any case, with such a dish no one will go hungry.

Useful tips

When preparing chicken hearts, consider the following recommendations:

If the quality is poor and storage conditions are not met, the offal may become tough. Therefore, it is better to cook it in cream or milk, and add salt at the end. Additional ingredients also contribute to softness: butter, sour cream, soy sauce. Stew the boiled hearts with them for 5–7 minutes.
If improperly processed, giblets may taste bitter and have a greenish tint. This happens if bile gets into the hearts when cutting the poultry. Soaking in lemon juice with water or vinegar solution will help avoid this. The duration of the procedure is from 20 to 30 minutes.
Chicken hearts quickly absorb foreign odors. Seasonings will help neutralize them: a mixture of peppers, dried herbs, bay leaves, sweet peas. Add them to the broth and simmer for 2-3 minutes.

Cooking chicken hearts is easy. Any housewife can cope with this simple task. You can cook them in the traditional way - in a saucepan on the stove. Kitchen appliances will also come to the rescue. All that is required of you is to monitor the process and not violate the cooking technology.

Stewed chicken hearts with liver

When you need to quickly prepare a delicious, hearty dinner, chicken hearts with liver are an ideal option. They go perfectly with any side dishes and, if prepared correctly, will delight any gourmet.

Ingredients:

Chicken heart - 350 grams
Chicken liver - 350 grams
Onions - 2 pieces
Mayonnaise - 200 grams
Salt/pepper - to taste
Dried laurel leaf - 2 leaves
Sunflower seed oil - 3-4 tablespoons
Dry dill and parsley - 2 tablespoons

We wash the hearts and livers under running water and carefully remove the hymen, cut off the fat and blood vessels, and thoroughly wash out the blood clots.
Peel the onion and cut into half rings. At the same time, heat the frying pan.
Pour sunflower oil into the frying pan and wait until it warms up. Throw the hearts into the frying pan and fry for a few minutes, after which you need to add the chopped onion. Fry everything together for about five minutes.
Then after that you should add chicken liver and a little pepper and salt. You will need to fry everything together a little until the liver becomes lighter in color.
Now you can pour mayonnaise over the half-finished dish, add bay leaves and parsley with dill. After that, you should cover the frying pan with a lid and simmer over not very high heat for about fifteen minutes. The finished chicken hearts with liver will need to sit for about five minutes for the full flavor and aroma of the dish to develop.
We transfer the prepared dish into the desired container and serve it on the table with any side dish according to your taste and wishes.

Enjoy your meal!

A spicy and very tasty dish can be obtained from chicken hearts and garlic. Delicate sour cream and garlic sauce will give you real pleasure, while preparing this dish is quite easy. Don't pass by this wonderful recipe and save it in your piggy bank.

Ingredients:

Chicken hearts – 0.5 kg.
Sour cream – 1 tbsp.
Ground dried garlic – 2-3 tsp.
Table salt - to taste
Ground black pepper – ½ tsp.
Butter - for frying

Rinse the chicken hearts carefully in running water, and then thoroughly clean them of all excess. You need to carefully remove the hymen, and also trim off all excess fat from the offal.
When the hearts are cleaned, you can cut them into smaller pieces and place them in a convenient bowl. Add ground pepper and the required amount of salt there. Season the hearts thoroughly with salt and pepper, and then feel free to start frying.
To fry chicken hearts, you need to melt butter in a deep frying pan, and then put the hearts in spices there. They need to be fried on all sides over moderate heat.
When the hearts become golden and sufficiently fried, add sour cream and purified water to the hearts in moderation. The hearts should not be swimming in the sauce, but they should not be allowed to dry out. Pour ground garlic into the container with the dish, mix the ingredients and cover the pan with a lid.
Simmer the hearts for about half an hour, making sure they are properly simmered and covered with a delicate sauce. You can add a little water if the hearts are too tough for your liking.
Let the finished dish of hearts, sour cream and garlic sit under the lid for five to seven minutes, then serve it with any side dish of your choice.

This recipe has a more piquant taste because it involves the addition of garlic and herbs.

Ingredients:

hearts – 0.7 kg;
processed cheese – 1 pc. (100g);
sour cream – 4 large spoons;
greens in bunches – 1 pc.;
garlic (clove, clove) – 2 pcs.;
onion – 1 pc.;
starch - a pinch;
ground pepper - a pinch;
vegetable oil – 2-3 large spoons;
salt.

The gravy turns out very tasty, so you can increase its quantity if desired. Scheme according to which chicken hearts are prepared:

The offal, stripped of fat and films, is thoroughly washed and placed in a frying pan in which vegetable oil has been previously heated.
Salt and pepper are poured. The hearts are fried with frequent stirring over high heat for no more than three minutes.
The heat is reduced, the offal is stewed in its own juice for about a quarter of an hour.
Peeled and chopped onions are fried separately in vegetable oil until golden brown. Then it is mixed with giblets.
The whole thing is simmered together with occasional stirring for no more than a quarter of an hour.
Coarsely grated processed cheese and sour cream are added. After thorough mixing, a homogeneous dressing should be achieved.
The washed greens are finely chopped, poured into a frying pan along with chopped garlic (can be passed through a regular press) and starch.
After boiling, the dish is brought to taste if necessary, closed with a lid and removed from the stove.

To make the hearts more juicy and tender, it is recommended to let them steep in the “broth” before serving.