What can you cook from a chicken heart? Chicken hearts in sauce are a delicate addition to the side dish. How to cook chicken hearts in sauce: tomato, cream, sour cream

What can you quickly prepare for dinner or lunch? Chicken hearts, because many people love them. With them you can prepare a tasty and satisfying dish. In addition, chicken hearts contain many useful substances, including vitamins. This is a low-calorie product that can be consumed even during a diet. Today there are many recipes for making chicken hearts. Some housewives simply overcook them with onions, others prefer to stew them in sour cream sauce. Step-by-step recipes with photos will help you prepare chicken hearts tasty and simple.

Recipe for chicken hearts stewed in sour cream

Number of servings – 4.
Cooking time – 55 minutes.

Chicken meat is a popular product among modern housewives. However, chicken hearts are no less often used to prepare various dishes. After all, offal is also tasty and healthy. How to cook chicken hearts so that they are soft? For example, stew them in sour cream sauce.

Ingredients

To prepare delicious chicken hearts with sour cream, use the following ingredients:

• chicken hearts – 300 g;
• onions – 3 pcs.;
• carrots – 2 pcs.;
• tomato paste – 100 g;
• sour cream – 2 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• salt, pepper, bay leaf.

Cooking method

Below is a recipe for chicken hearts with photos:

Place chicken hearts on a plate and garnish with herbs.

Chicken hearts in a slow cooker

Number of servings – 6.
Cooking time – 1 hour.

A multicooker will help you quickly prepare a dish. Chicken hearts in a slow cooker can surprise guests with their delicate taste. Using just a few ingredients you can create an amazing dish. Chicken hearts cooked in a slow cooker can be served for dinner with potatoes, fresh vegetables or porridge.

Ingredients

To prepare chicken hearts in a slow cooker you will need the following products:

• chicken hearts – 500 g;
• sour cream - 100 g;
• onion – 1 pc.;
• vegetable oil – 20 ml;
• salt, spices.

Cooking method

You can serve chicken hearts with potatoes or buckwheat porridge, vegetables and herbs.

Recipe for chicken hearts fried with onions

Number of servings – 8.
Cooking time – 1 hour.

Appetizing chicken hearts fried with onions is the most common recipe for preparing a dish made from offal. It is very simple to prepare, but it does not affect the taste at all.

Ingredients

You can prepare chicken hearts fried with onions from the following ingredients:

• chicken hearts – 800 g;
• onions – 3 pcs.;
• olive oil – 1 tbsp. l.;
• salt, spices.

Cooking method

You can prepare chicken hearts with fried onions as follows:

You can serve chicken hearts fried with onions as a separate dish or with a side dish.

How to cook chicken hearts in cream?

Number of servings – 6.
Cooking time – 50 minutes.

Cooking chicken hearts in cream is quite simple. In addition to the main ingredients, this recipe uses mushrooms. It is advisable to use champignons, but others will do. Hearts with mushrooms in creamy sauce will pleasantly surprise you with their unusual taste. It is so pleasant that the dish will be one of the first to disappear from the table.

Ingredients

The recipe for chicken hearts in cream includes the following list of ingredients:

• chicken hearts – 500 g;
• cream – 100 g;
• mushrooms – 150 g;
• mustard – 0.5 tbsp. l.;
• Parmesan cheese – 50 g;
• vegetable oil for frying;
• salt, ground black pepper to taste;
• greens for decoration.

On a note! To prepare this dish, it is better to use cream with a fat content of 20%.

Cooking method

To prepare chicken hearts with cream, you can use this recipe with step-by-step photos:

Tender and tasty chicken hearts with creamy sauce are ready. You can safely take a sample.

Chicken hearts in the oven

Number of servings – 5.
Cooking time – 1 hour 30 minutes.

Due to the ability to bypass the frying process, chicken hearts in the oven are a healthier and low-calorie dish. It contains natural ingredients. Chicken hearts in the oven are a great alternative to a meat dish. Besides, it's cheaper.

Ingredients

You can cook chicken hearts in the oven using the following ingredients:

• chicken hearts – 600 g;
• ginger sauce – 50 g;
• olive oil – 50 g;
• soy sauce – 1 tbsp. l.;
• salt, spices to taste.

Cooking method

The recipe for chicken hearts in the oven is simple and straightforward:

The dish is served warm. It goes well with fresh vegetables.

Video recipes: how to cook delicious chicken hearts

Chicken hearts will always be in demand in cooking. And this is not surprising, because they are an inexpensive, low-calorie and tasty product. The main thing is to cook them correctly. There are many recipes for chicken hearts. Each housewife will be able to choose the one that best suits the taste of the family.
Video recipes will help you prepare delicious chicken hearts.

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 the pad of your 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 cold water into the pan, 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 the 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;

Ground white 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 taste. 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.

Hearts, liver, gizzards and other by-products have a controversial reputation. On the one hand, this is sort of like “second-class” and therefore relatively inexpensive meat, even on store shelves, lying separately from tenderloins and hams. On the other hand, if you cook chicken hearts correctly, then not a single fillet can compare with them in aroma and taste! The only problem is how to cook chicken hearts quickly and easily and at the same time tasty, in order to please all household members, young and old. Adults will appreciate their unusual taste and understand the benefits, but kids can be mischievous.

Few people are indifferent to liver pies and liver pancakes, but hearts are prepared less often than other offal. And in vain: in terms of taste and benefits, they are not inferior to liver, and cooking them is easier and faster. In addition, this is a very versatile product that easily fits into many recipes: main courses, snacks, baked goods. And in each case it is good in its own way and even, without exaggeration, irreplaceable. Don't believe me? We are ready to convince you of this, and at the same time teach you how to properly cook chicken hearts.

Why cook chicken hearts? Composition and benefits of chicken hearts
Chicken by-products, or giblets, have long been valued in Russian cooking. And how can you not appreciate them, if the internal organs are easy to prepare and are not inferior to muscle meat in taste. As for the benefits, it directly depends on the chemical composition, which means it varies between different types of offal. Hearts belong to the first category of offal, valuable and nutritious organs, practically devoid of fat and veins. Their nutritional and gastronomic value is comparable to that of beef tongue, so beloved by gourmets.

Fresh chicken hearts are dark red in color and have a smooth surface. The heart is a solid muscle, so the consistency of chicken hearts is dense and elastic. They consist of 16% protein, 10% fat, which is 160 kcal per 100 grams of raw product. Amino acids from chicken heart protein serve as building materials for muscles, bones and other tissues of the human body, and vitamins B and PP are necessary for the health of the cardiovascular system. Minerals - iron, potassium, copper, phosphorus - contribute to the synthesis of hemoglobin and strengthen the immune system. It turns out that people with weak hearts need to eat chicken hearts. But do not abuse them because of the cholesterol that is inevitably present in animal products.

How to cook chicken hearts?
There are many proven recipes for dishes made from chicken hearts: first and second, main and appetizers, soups and baked goods, salads and roasts. But even the simplest recipe can be ruined by the wrong ingredients. And chicken hearts need to be chosen correctly before you start cooking. Here are the main recommendations:

• Avoid purchasing frozen organ meats. Even high-quality deep freezing damages their taste and texture. Try to buy fresh or slightly chilled hearts.
  
• If you had to buy frozen hearts, do not defrost them in the microwave or under running water. Place the hearts in a deep bowl, which you place on the refrigerator shelf away from the freezer. As it thaws, pour out the water from the bowl.
  
• Thawed or fresh chicken hearts should have a uniform burgundy color, without dark spots or yellow bloom. Remove films and cores from them, if necessary.
  

Be sure to rinse the hearts under running cool water before cooking. It is not necessary to soak them, but it doesn’t hurt to rinse them twice and dry them in a colander.

Recipes for dishes with chicken hearts
Each product is associated with traditional recipes, and chicken hearts are no exception. For chicken hearts, the “classic of the genre” is stewing in sour cream or frying in vegetable oil. We suggest you try both of these time-tested recipes, as well as a few more, less known, but no less successful:

1. Chicken hearts stewed in sour cream. If you take half a kilo of chicken hearts, then 150 ml of sour cream of any fat content, one onion and carrot, 1 tablespoon of tomato paste or sauce, a pinch of salt and ground pepper and a little vegetable oil for frying will be enough. Rinse the hearts and clean them of vessels and films. Use a sharp knife with a thin blade and remember that the tenderness of the finished dish directly depends on the thoroughness of cleaning. Peel the onion and cut into small cubes, grate the carrots. Grease generously with vegetable oil and heat a frying pan with a thick bottom and high sides. Fry the hearts for 5 minutes, turning over on different sides. Add the vegetables, stir and simmer, covered, over low heat for about 15 minutes. After this time, the contents of the pan will simmer evenly and become soft. It's time to add salt, pepper, tomato paste and sour cream. Stir, cover loosely to allow steam to escape and cook over low heat for about 10 minutes. Then mix and serve with a side dish of buckwheat porridge or mashed potatoes and vegetable salad.
   
2. Chicken hearts fried with onions. For half a kilo of fresh hearts, 1 large onion, 1 medium-sized carrot, 100 ml of refined vegetable oil, 1 teaspoon of a mixture of spices for meat, 1 pinch of salt (if the spices do not contain salt) are enough. Remove films and remaining vessels from the hearts, rinse the meat with cool water. Pour oil into a deep, heavy frying pan or saucepan and spread over the bottom. Heat over medium heat and place the hearts in the oil. Fry, stirring, for 5 minutes. When the meat is evenly heated and turns white, add about half a glass of water, cover with a lid and simmer for 15 minutes, stirring occasionally and releasing steam. Meanwhile, peel the vegetables and chop: grate the carrots and the onion into thin rings. Add vegetables to the meat when there is almost no liquid left in the pan. Cook covered for another 10 minutes. 5 minutes before the end, add salt, add spices and stir. Serve immediately because hot fried chicken hearts taste better when they're cold.
   
3. Warm salad with chicken hearts. A large salad bowl for all guests will be made from 500 grams of hearts, a voluminous bunch of lettuce leaves, a bunch of arugula, 1 large red onion, 1 medium avocado, 150 ml of soy sauce, a pinch of salt, a pinch of ground white pepper, nutmeg on the tip of a knife and a small amount of vegetable oils for frying. Carefully clean the hearts from the film, rinse well and dry with a paper towel so that no moisture remains. Grease a frying pan with oil, heat and fry the hearts on both sides for 5-7 minutes until a dry crust is obtained. After this, add soy sauce, nutmeg, stir, reduce heat and simmer covered for about 5 minutes. Then remove with a spatula, transfer to a napkin and leave to cool at room temperature. Peel the onion and cut into thin half rings. Fry it until golden brown in the oil remaining in the pan after frying the meat. Peel and pit the avocado, cut into strips or cubes. Place torn lettuce leaves, arugula, avocado, onions and fried hearts into a deep salad bowl. Add salt, pepper, stir and serve.
   
4. Chicken heart shish kebab. An alternative to standard barbecue meat, it is perfectly prepared over a fire or grill. You can fry such a kebab at home - for example, in a convection oven. For half a kilo of fresh chicken hearts you will need a glass of soy sauce, 5 tablespoons of vegetable oil and the juice of 1 lemon for marinade, as well as an onion and large sweet pepper. First, as usual, you will have to carefully trim and clean the hearts, then rinse with water and dry. After this, you need to prepare the marinade in a deep bowl: mix soy sauce with vegetable oil and freshly squeezed lemon juice. The hearts are marinated for 4 hours, but to save time you can simply leave them in the marinade overnight. Then take it out and thread it onto wooden skewers. Alternate hearts on skewers with onion and bell pepper rings. String all components tightly, without gaps. Place uncooked skewers on the middle rack of the air fryer and bake for about 20 minutes or a little longer, until cooked through.
   

The example with the air fryer is an excellent confirmation that you can cook chicken hearts in any kitchen appliance convenient for you. Chicken hearts and livers are cooked in a slow cooker, steamer, and even a microwave oven. By and large, they can be adapted to any favorite recipe for meat dishes, soups, or baking fillings. Moreover, chicken heart harmonizes well with any vegetables, legumes and cereals, so there will be no problems with combining flavors. Try stewing them with beans (beans or pods), boiling them with porridge (especially good with buckwheat and wheat), baking with sauerkraut and/or mushrooms. Chicken heart makes a delicious broth, aspic, and filling for chicken. So, preparing delicious chicken hearts is a problem of choice rather than opportunity. Selecting a dish, side dish and favorite dish. Bon appetit!

Chicken hearts are a storehouse of nutrients. As with other chicken giblets, they can be used to prepare any 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. Now there are more sophisticated recipes for 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, and shape allow you to prepare 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 canned green 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. A green salad, vegetable stew of peppers, eggplants and zucchini, or potatoes are suitable as a side dish.

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 has 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

Thinking about how to deliciously cook chicken hearts, studying culinary literature on this topic, I came across various recipes, the names of which, in addition to the word “heart,” included the terms “broken,” “yearning,” and the like. 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, when coming up with a new option for how to deliciously cook chicken hearts, with notes of the mysterious East or the fragrant Mediterranean, try to give your culinary masterpiece a positive name, because the heart can be tender, tender and loving. And together with a new recipe, this will add notes of happiness to your life!

How do you cook chicken hearts?

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 the 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 their 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;

Once the excess liquid has evaporated from the frying pan, pour the onion pieces into it along with the garlic. 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:

1. The offal is washed and cleared of fat;
2. Peel the onion and cut into small cubes;
3. 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;
4. Add hearts to the onion, add sour cream or cream, add salt and pepper. Fry everything;
5. Prepare the sauce. To do this, dilute flour in 500 ml of water. Pour the sauce into the multicooker cup with the remaining ingredients;
6. Switch the mode to “Stew”, add the bay leaf and close the lid and simmer everything for about an hour;
7. 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:

1. Chicken liver has a good taste and a high level of beneficial properties. In combination with hearts, it turns out juicy and simply excellent. Before cooking, these offal are washed and cleared of excess veins;
2. Peel the onion and cut into small cubes;
3. Place the frying pan on gas, pour in oil and heat up. The liver with hearts is laid out and fried;
4. Then add chopped onions to the offal. Mix everything and fry. Everything should simmer for about 30 minutes. Be sure to close the lid;
5. 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;
6. 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:

1. We wash the offal and remove fat and blood clots;
2. 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;
3. Place them in a deep saucepan, salt and pepper;
4. Peel the onions and carrots and cut them into small cubes. Wash the champignons and cut into strips;
5. Place the vegetables in hot oil and fry. We also salt and pepper them. You need to fry them for 20 minutes;
6. Then place the fried vegetables on top of the hearts; no need to stir;
7. 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;
8. 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:

1. We prepare the giblets, wash them and remove fat, veins and clots;
2. Place the hearts in heated vegetable oil and fry them for 10 minutes. Next, put them in a container with a thick bottom;
3. 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;
4. Peel the potatoes, wash and cut into cubes. Pour it into a pan with the rest of the ingredients and pour in water;
5. Simmer everything over medium heat, with the lid closed. After half an hour you need to add salt, pepper and pieces of garlic;
6. After 10 minutes, add sour cream and turn off the heat;
7. 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:

1. We wash the offal and remove fat and clots;
2. Cut the hearts lengthwise, but not all the way. Next, we beat them off a little;
3. After this, prepare the batter. In a deep bowl, mix eggs with flour. Beat everything well with a whisk. Add salt and pepper there;
4. Pour oil into a frying pan and heat it over medium heat;
5. 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:

1. Place the prepared and cleaned hearts on heated oil and fry for 10-15 minutes;
2. Then add salt and a little black pepper;
3. A small fork of cabbage must be chopped into strips;
4. Pour the cabbage into the hearts, fill with water and close with a lid;
5. 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.