What can you cook with chicken giblets? A recipe for every taste. Chicken giblets in creamy sauce

Because they just don't know what to do with them. Therefore, today I will tell you how to cook chicken giblets deliciously: I really want you to appreciate this quite affordable product, which, alas, is somewhat deprived of attention.

I also used to be somewhat wary of offal, until a neighbor treated me to stewed chicken giblets. It turned out to be very tasty and appetizing, so much so that I caught fire and literally the next day I prepared this dish for my family.

And I was very pleased that my husband, daughter, and even my mother-in-law liked my stewed chicken giblets. Now I cook them quite often, especially since the recipe for this dish is simple, and the giblets are not at all burdensome for the family budget. I will be happy to share with you now how to cook chicken giblets so that they will certainly come out delicious.

Ingredients:

• 400-500 gr of chicken giblets (ventricles, hearts, liver);
• 1 onion (medium size);
• 1 carrot (small size);
• salt, ground black pepper - to taste;
• 2-3 tablespoons of vegetable oil.

How to cook delicious chicken giblets:

We wash the giblets, put them on a paper towel, dry them. We remove blood clots from the hearts, fat from the stomachs, and cut off the film from the liver. Since all the by-products are small, approximately the same size, we do not cut them.

Put the ventricles and hearts in a well-heated pan with vegetable oil. Fry over high heat for 5-7 minutes, stirring a couple of times.

We rub the carrots on a grater, cut the onion into half rings. Add onions and carrots to the pan and stir.

Fry over low heat, covered, for 10 minutes, stirring occasionally.

Add the liver to the pan, mix.

And fry on low heat for 5-7 minutes. Then salt and pepper to taste, and mix again.

Add half a glass of water to the pan - so that the giblets are almost completely covered.

On high heat, bring the contents of the pan to a boil, reduce the heat to a minimum and simmer the offal under the lid for 40-50 minutes.

Serve the finished dish immediately.

What about chicken offal? This, of course, is the heart, stomach and liver. They are very rich in protein and iron. Dishes made from chicken offal are the basis of a low-calorie and healthy diet. Of course, if you do not like such ingredients, you can cook something more acceptable, for example, or simply. Well, if you still decide to experiment, then let's find out what can be prepared from chicken offal?

Chicken offal in a slow cooker

Ingredients:

• chicken offal - 1 kg;
• onions - 500 g;
• butter - 10 g;
• carrots - 3 pcs.;
• sour cream 20% fat - 250 ml;
• salt, spices - to taste.

Cooking

To prepare chicken giblets in sour cream, we wash them thoroughly with water, put them in a colander so that all excess water is glassed. We clean the onion from the husk and wash it under running water, cut into cubes.

We clean the carrots and rub on a coarse grater. We turn on the multicooker to the "Baking" mode, pour vegetable oil into the bowl and fry the onion in it until golden brown, then put the carrots and fry for another 4 minutes. Stir constantly so that the vegetables do not burn. Then add a piece of butter and lay out the chicken giblets. Salt to taste, add spices and mix everything well. Add sour cream and some water. We transfer the multicooker to the “Extinguishing” mode, cook for 1 hour. Roast chicken offal is soft and juicy. You can serve boiled rice or potatoes as a side dish.

Chicken giblets in a pot - recipe

Ingredients:

• chicken offal - 500 g;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• sour cream - 6 tbsp. spoons;
• tomato paste - 2 tbsp. spoons;
• salt, pepper - to taste;
• vegetable oil - for frying.

Cooking

Rinse chicken giblets thoroughly with warm water and boil until half cooked. Drain into a colander and let the water drain well. Next, put them in a pan, salt, pepper to taste and fry over low heat with the addition of vegetable oil for 5 minutes. At this time, peel the potatoes, carrots and cut the vegetables into thin strips or cubes. Finely chop the onion in half rings. Fry the vegetables in another pan, adding salt to taste.

Now we take clay pots, put a little vegetable frying on the bottom, put chicken offal on them, squeeze garlic through a press and cover with the remaining vegetables. We mix sour cream with tomato sauce and fill our pots. Cover with a lid, put on a baking sheet and send to the oven preheated to 180 degrees for 25 minutes.

If you like original dishes and do not know what you can cook for dinner as dietary and inexpensive as possible, pay attention to the abundance of offal that are sold on the shelves of modern stores. Many underestimate offal, considering them second-class meat products, but this is absolutely the wrong opinion. Many of the by-products are considered real delicacies throughout the world and are very expensive, and many delicious diet dishes can be prepared from them. To do this, you just need to choose delicious offal according to your taste on the supermarket counter and cook a homemade delicacy from them.

Offal chicken

The most common types of offal, and the most inexpensive, are chicken offal. These include chicken navels, which contain a minimum of fat and a maximum amount of protein, this is the most dietary and healthy offal of all chicken. You can cook delicious kebabs from it, as well as stew and fry, add to soup and make minced meat for diet cutlets. Also, many people love chicken hearts. They are more fatty, but just great in taste. In addition, chicken liver is also on sale, and its benefits should be discussed separately. It contains a large amount of iron, copper, calcium, sodium and zinc, which are necessary for the body for blood and tissue nutrition. In addition, chicken liver offal contains the whole range of vitamins A, B, C and vitamin B 12, as well as a complex of amino acids and folic acid, which is useful in the structure of tissues.

Pork offal

Pork offal is less attractive in appearance, but when properly prepared, dishes from them are simply unsurpassed. it will be impossible to cook without a good pork shank. As a rule, it is also called the knuckle. A peeled shank is the basis of jelly, as hollow pork bones contain a lot of natural gelatin, which is necessary in nutrition for osteoporosis and other bone diseases. Doctors recommend using jelly to those who have recently broken bones for quick healing. And lovers of the most delicate can not do without a pig's head, not very pleasant, but such a tasty offal. Pork tongue is simply a delicacy among offal, when boiled it becomes tender and very tasty, has a very spicy taste and is served with garlic and mayonnaise. Also on sale you can find pork kidneys, heart and brains, which, when properly cooked, often become the basis for liver sausage and Ukrainian dumplings with liver. About the benefits of pork liver, it should be said that it is many times more useful than chicken, as it contains more iron and trace elements.

Offal beef

The third and very tasty category of offal, which today can only be bought at a good meat market or on the counter of large supermarkets. Beef tongue is considered a real delicacy, as the most delicate and delicious offal. It needs to be cooked for a long time, but then enjoy the exquisite taste of this delicious offal. The heart, kidneys and lungs are also prized, they are used to make liver, as well as for a delicious filling for dumplings, pancakes and cooking meat pate. Beef tails are also tasty, they are boiled and made as jelly, as the bones contain a large amount of useful gelatin. Beef liver offal, a real storehouse of iron and other microelements, is also considered tasty.

Many are often hesitant to cook offal such as chicken hearts and gizzards. Because they think that nothing good will come of them. However, if you cook them correctly, you can get a tasty and fragrant dish.
Recipe content:

If you have a desire to cook something tasty and interesting, then chicken offal is perfect for such a dish. This is a relatively inexpensive product that is sold in almost all supermarkets. With proper preparation of this delicacy, they turn out tender, soft and juicy. This dish is sure to please family and friends. And to make the dish even more tender, you can use sour cream for stewing. She will make them more juicy and moderately soft.

For stewing, you can also use all kinds of other sauces, such as mayonnaise, soy or tomato sauce. Also add onions, carrots, sweet peppers, cheese, mushrooms and other products to taste. To make the offal soft, they should be simmered for a long time over low heat. As a side dish, rice, cereals, boiled potatoes, spaghetti or just a vegetable salad are suitable for them.

In addition, offal prepared in this way can be added to all kinds of salads, make them casseroles, twist them into a pate and many other interesting dishes. Offal can be purchased both frozen and chilled. However, the product must be thawed in the refrigerator. So, all the secrets are practically revealed, now you can proceed to the cooking process itself.

• Calorie content per 100 g - 156 kcal.
• Servings - 3
• Cooking time - 1 hour 40 minutes

Ingredients:

• Chicken hearts - 300 g
• Chicken gizzards - 300 g
• Chicken liver - 300 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Bay leaf - 2 pcs.
• Allspice peas - 3 pcs.
• Salt - 0.5 tsp or to taste
• Black ground pepper - 1/3 tsp or to taste

Cooking stewed chicken offal

1. Peel onions and garlic. Then wash and dry well with a paper towel, otherwise, when hot oil and water are combined, splashes will form that will stain the table and kitchen. Then cut the vegetables into strips or cubes.
Also, this vegetable bouquet can be supplemented with carrots, sweet peppers and other products to taste.

2. Rinse chicken offal under running water, place on a paper towel and pat dry. Remove all blood clots from the hearts, remove fat from the stomachs, cut off the film from the liver. Then cut the products into medium pieces. Hearts can be left in their original form.

3. Put the pan on the stove. Pour in vegetable oil and heat well. When the oil starts to sizzle, send offal and vegetables into it to fry. For the first 5 minutes, keep them on high heat, then reduce the temperature and continue to fry, stirring occasionally for 15 minutes. Then put the bay leaf and peppercorns in the pan. Then pour some water, bring it to a boil over high heat, reduce the temperature to a minimum, cover the pan with a lid and simmer the offal for about 1 hour.

Every hostess is faced with the problem of cooking - to make it tasty and inexpensive. This topic is especially relevant in days of protracted lack of money. This is where the whole female culinary fantasy manifests itself. What can you think of so that loved ones do not feel slighted! After all, a lot depends on delicious food, at least our mood. One of the most original solutions is the use of giblets. It would seem, well, what to cook from chicken stomachs? And as it turned out, there are a lot of goodies: with gravy, and with sour cream, and fried, and stewed - there is a recipe for any occasion. It is not a shame to put such dishes on the festive table. Cooking chicken stomachs has one main condition - you need to boil them correctly, otherwise they will be tough and completely inedible. They must first be washed well and the yellow film with excess fat removed. Then rinse again. The ventricles are boiled for an hour in salted water. Then they can be stewed or just fried, or you can come up with something interesting.

1. CHICKEN STOMACH QUICKLY.

You will need: 500g chicken stomachs, 2 onions, 3 tbsp. vegetable oil, ½ tsp soda, spices to taste, salt. Rinse and dry the navels, finely chop the onion, put it in a cauldron with heated oil, fry until browned. Add the stomachs to the onion, fry until juice is released, add soda (soda is added when cooking sinewy, dry meat, stomachs, offal to speed up the cooking process, while the meat turns out tender, juicy.) - the sauce will foam when the foam comes off, add spices, salt and mix the mass, cover the cauldron with a lid and simmer the dish over low heat, stirring occasionally and pouring boiling water so that it constantly covers the ventricles. Cook the dish until the ventricles are soft.

2. STEW WITH MUSHROOMS AND POTATOES CHICKEN VENTRICLES.

For many, chicken stomachs taste like mushrooms, if you combine them with mushrooms, then this feature of perception, if any, will increase even more, and it will turn out even tastier. You will need: 650 g of chicken stomachs, 400 g of potatoes, 300 g of any fresh mushrooms, 50 g of sour cream, 1 egg, bay leaf, salt, pepper. How to cook chicken stomachs with potatoes and mushrooms. Coarsely chop the mushrooms, cut the potatoes into 2 cm cubes. Rinse the stomachs, remove the bile films, rinse again, cut, if large, into 2-3 parts, pour water, put the laurel and boil for 2 hours until soft. Add mushrooms to the prepared stomachs, salt, bring to a boil, reduce the heat and boil for 15 minutes, put the potatoes and cook until tender. Mix sour cream with an egg, pour the mixture into a saucepan, mix, remove it from the stove.

3. CHICKEN VENTRICLES STEWED IN SOUR CREAM.

Chicken ventricles cooked in sour cream are very tasty. You will need: 1 kg of chicken stomachs, 50 g of butter, 2 carrots and onions, 4 tbsp. mayonnaise and sour cream, vegetable oil, black pepper, herbs, salt. How to cook chicken stomachs in sour cream. Boil the stomachs until soft, let cool and chop. Grate the carrots, chop the onion, fry the vegetables in oil until half cooked. Add the stomachs to the vegetables, stew for 5 minutes, pour in the sour cream, put mayonnaise, pepper and salt, season with butter, then simmer for another 5 minutes, add chopped herbs, mix, remove from the stove.

4. CHICKEN VENTRICKS IN ORIGINAL SOUR CREAM SAUCE.

The following recipe is interesting because the ventricles are cooked not just in sour cream, but in a very original sour cream sauce. You will need: 500 g of chicken stomachs, 150 g of sour cream, 2 pickled cucumbers, 1 onion each, carrots and a clove of garlic, 0.5 cm of fresh ginger root, 2 tbsp. horseradish, black pepper, vegetable oil, salt. How to cook chicken stomachs with an unusual sour cream sauce. Boil the stomachs in salted water for 40 minutes, let cool, finely chop. Peel and cut the carrots and onions into small cubes. Heat vegetable oil in a frying pan, put chopped ginger and fry together with crushed garlic, then remove them from the oil, put stomachs, carrots and onions in it, fry for 10 minutes, stirring. Pour sour cream into the ventricles, add horseradish and finely chopped cucumbers, mix, pepper and salt, simmer over medium heat for another 10 minutes.

5. PILAF WITH CHICKEN VENTRICLES.

With stomachs, you can cook a variety of dishes, including a kind of pilaf. You will need: 300 g of chicken stomachs, 2 cloves of garlic, 1.5 cups of long-grain rice, 1 tomato, bell pepper, small eggplant and onion, black pepper, oil, salt. How to cook pilaf with chicken stomachs. Boil the stomachs with plenty of water, salt the broth to taste, remove them from the broth and chop. Grind garlic and fry in oil until fragrant, add grated carrots, chopped onion, eggplant, sweet pepper, fry for 3 minutes, put medium-sized chopped tomato, ventricles, pepper and salt, pour in the broth left from the stomachs, add washed rice, cover cover and cook the dish for 3 minutes on high heat, then 7 minutes on medium, then on minimum until the rice is ready. If necessary, add broth.

SIXTH RECIPE: - the most unusual, according to it we will prepare navels in beer.

Well, we clean a kilogram of chicken ventricles, wash them, cut them in half. Pour odorless vegetable oil into a frying pan, ventricles there, fry. 10-15 minutes pass, we take 0.5 bottle of light beer, a glass for ourselves, the rest - into the ventricles. Simmer for 30-40 minutes on a slow fire. Add a lot of onions, cut into half rings, leftover beer, 60 grams of butter, 2 tablespoons of fat 67% mayonnaise, ground black pepper, a little saffron or curry, your favorite spices, and forget for another half an hour. When you want to eat a frying pan, turn off the gas, sit near the stove for about 15 minutes. We love it with pasta and buckwheat, but the side dish can be anything - boiled potatoes, mashed potatoes, mashed peas ... OPTION 2 First I fried the onion (I love the taste of fried onions), and then added the stomachs. And instead of mayonnaise, I put a little flour to thicken the sauce. It turned out great! Beer in the finished dish is not felt, but the sauce gives a special, original taste. Girls, try it, it's delicious! And men generally go crazy! 7. Stewed chicken ventricles with vegetables according to a summer recipe.

Stewed chicken ventricles with vegetables according to a summer recipe will delight you with their softness and juiciness. Thoroughly clean and rinse one kilogram of chicken ventricles in running water. In a deep frying pan, heat one tablespoon of vegetable oil, add the ventricles, add a little salt and quickly fry over high heat until golden brown. Then add one glass of chicken broth or water and simmer the ventricles under the lid over medium heat for half an hour. In the meantime, prepare the vegetables: cut one carrot into thin strips, cut one onion into half rings, cut one small zucchini into cubes, and one sweet pepper into long strips, 200 gr. Separate the broccoli into florets and boil in lightly salted water until half cooked for 5 minutes after boiling. After half an hour, add onions and carrots, a pinch of black pepper and dried marjoram to the ventricles. Stir and simmer everything together for 10 minutes, then add the zucchini and sweet pepper, mix thoroughly again, and simmer, stirring, for another 15 minutes. Then add boiled broccoli and one chopped garlic clove, mix gently and simmer everything together over low heat under the lid for another 5-7 minutes until tender. Remove from heat and let steep for 10 minutes. Before serving, sprinkle with finely chopped spicy herbs to your taste.

8. CHICKEN STOMACH WITH VEGETABLES.

Ingredients: broccoli; carrot; onion; garlic; spices; chicken stomachs. Preparation Clean the ventricles and boil. Put them in a preheated pan, fry until golden brown, then stew a little. Finely chopped onions and carrots add to the same pan, continue stewing. Garlic and spices are added just before the end of cooking, about five minutes. Broccoli is boiled separately for five minutes, after which it is mixed with the ventricles and served on the table.

9. DELICIOUS SALAD WITH VENTRICLES.

Ingredients: onion; carrot; soy sauce; ground coriander; red and black pepper; vinegar 6%; chicken stomachs; vegetable oil. Cooking Chicken gizzards are boiled until fully cooked with the addition of bay leaves and black pepper. Onions cut into half rings are pickled with vinegar for twenty minutes, after which the excess liquid is drained. We rub the peeled carrots on a grater, you can, as for Korean salads. Ready ventricles are cut and placed in a bowl with vegetables. Spices are placed on top and poured with hot vegetable oil. The salad is mixed, closed, put in the refrigerator to infuse. This is how chicken stomachs, which, of course, take a lot of time to cook, can decorate your table and daily diet. You can come up with something of your own - a special recipe just for your family. Perhaps offal will be a new discovery for your kitchen and will bring a pleasant variety to the menu, which households will certainly appreciate.

10. CHICKEN VENTRICLES WITH MUSHROOMS IN A MULTICOOKER.

11. KOREAN-STYLE CHICKEN VENTRICLES.

I have been making this salad for 5 years now and probably will always do it, our family loved it so much. What you need: 700-1000 g of chicken stomachs 2 onions 3-4 tablespoons of soy sauce 2/3 cup sunflower oil 1/2 tsp. powdered sugar 1-2 tbsp. spoon of table vinegar 0/5 tsp red hot pepper (if you like not very hot, then put less) Preparation: Rinse the chicken stomachs well (I think that now they are sold everywhere peeled, that is, without a yellow film). Place in a small saucepan and pour hot water over just to cover. Bring the water to a boil, remove the foam, reduce the heat and cook until soft (50-60 minutes). Salt at the end. Cut the finished stomachs into strips with a sharp knife. Onion cut into thin rings. Put everything in a bowl, add powdered sugar and mix. Pour oil into the pan and add pepper. Heat the oil and pour it over the stomachs with onions. At the same time, the onion will sizzle :) Add sauce, and add vinegar gradually, focusing on your taste. Lettuce should be kept in the refrigerator for at least a couple of hours. The recipe recommended leaving it overnight.

12. Fragrant buckwheat with hearts and mushrooms in pots.

Ingredients Chicken hearts - 400 grams Buckwheat - 12 tablespoons. Celery root - 150 grams Bulb onion - one piece Mushrooms (fresh, I have large ones) - four pieces Bulgarian pepper - four pieces Garlic - 1 tooth. Greens (dill, parsley, cilantro) Vegetable oil (for frying) Salt (pepper, to taste) How to cook Boil the hearts almost until cooked (I cooked for half an hour after boiling), there should be enough water, since this broth is then poured into pots. I had a liter of water. Salt the broth. Cut the celery into strips and fry in vegetable oil (odorless). add champignons, cut into strips. Onion cut into strips. Bulgarian pepper, straw. crush the garlic. A little salt and pepper. Put washed buckwheat in pots (3 tablespoons each). lay out hearts. Vegetables with mushrooms. Pour in the broth. Almost to the top. If there is not enough broth, add a little hot boiled water. sprinkle with herbs. put in an oven preheated to 180 degrees. cook until the buckwheat is ready (I tried it, but in time I got 30 minutes). Serve garnished with greens. BON APPETIT!!!

13 Chicken liver and heart pate.

Ingredients for "Pate of chicken liver and hearts": Chicken liver - 400 g Chicken hearts - 400 g Onion - 2 pcs Carrots - 2 pcs Salt (To taste) Black pepper (To taste) Cumin (Spice) Allspice Bay leaf Wine dry red 80 g Sunflower oil (For frying) Wash and dry the liver and hearts. Fry the hearts. Stew carrots and onions. Pepper, salt. Put out the liver. Pour the stewed liver and hearts into a pan with onions. Salt and pepper to taste. Add cumin, allspice. Pour in the wine and simmer until everything has evaporated. Next let cool. Pour everything into a blender and twist until the mass becomes a paste. Bon appetit! 14. Pasta with chicken hearts.

The recipe will require the following ingredients: 500 g of hearts, 150 g of cheese, 250 g of pasta, 1-2 heads of garlic, 4-5 medium tomatoes, 3 sweet peppers, 1-2 medium carrots, 1 onion, 3 tablespoons tomato paste, 1 piece of hot red pepper, black pepper, salt, red hot pepper and bay leaf to taste. Clean the hearts from fat and films. Wash vegetables, peel and chop. Heat a deep frying pan, add oil and put the meat on it. Add onion, red pepper and fry lightly. Add carrots and fry while stirring. Next, add bell pepper and continue frying. Pour in the tomato sauce, tomatoes, mix. Add about 1.5-2 cups of water, salt, spices to taste and simmer over low heat for 50-60 minutes. Boil the pasta, put it in a colander and rinse. Remove the stewed hearts from the heat, add pasta to them and mix. Serve in a deep bowl, sprinkled with cheese first.

15. Hearts with Korean carrots.

Ingredients: 400 g chicken hearts, 1 medium onion, 1 large carrot, 1-1.5 teaspoons of vinegar, 1-2 tablespoons of olive oil, 1-1.5 tablespoons of soy sauce, pepper, sugar, salt to taste. Wash hearts, remove fat and film. Cut into two parts and cook for 40-45 minutes. Salt, pepper to taste. Heat olive oil in a saucepan and fry with onions (0.5 onions). Remove the fried onions, dry the hearts and transfer to a saucepan. Add the remaining onions, chopped carrots, sugar, soy sauce, vinegar and spices to taste. Mix it all well and pour in the oil in which the onions were fried. We wait until the hearts are soaked, and serve on the table with any side dish. Bon appetit!

16. Vegetable stew with chicken hearts.

Eggplant - 2 pcs tomatoes - 2 pcs bell pepper - 2 pcs zucchini - 1 pc onion - 1 pc garlic - 3 cloves chicken hearts - 500 gr salt, pepper, seasonings to taste 40-45 minutes. Peel eggplant, zucchini, peppers. Cut all the vegetables into small pieces and add to the hearts. Fry onion and add to vegetables. Salt, pepper, add seasonings, mix, cover and simmer for 30 - 35 minutes. At the end of cooking, add chopped garlic. Serve the stew with sour cream and fresh herbs.

17. Skewers of chicken hearts.

Skewers of chicken hearts are prepared quickly, look beautiful and taste incomparable. Products Soy sauce - 6 tbsp. spoons Juice of half a lemon Garlic - 4 cloves Salt - at the tip of a knife Ginger (grated) - 1 teaspoon 1. Soak skewers in water before stringing for 10-20 minutes. 2. Clean and rinse the hearts. Put in a bag and pour the mixture: soy sauce + grated garlic + grated ginger + a little salt + juice of half a lemon. 3. Close the package and marinate the hearts for 3-4 hours in the refrigerator. Fry heart skewers first on one side, then turn and cover, 15 minutes is enough.

18. Chops from chicken hearts in batter.

Chicken hearts - 1 kg Chicken egg - 3 pcs Wheat flour - 100 gr Breadcrumbs - 100 gr Garlic - 4 teeth. Salt pepper. COOKING METHOD: Rinse the hearts. Cut off the excess. Cut each heart not to the end. Open and beat off. Pass the garlic through a press. Add garlic to broken hearts. Salt and pepper. Mix well. Leave to marinate for 30 minutes. Beat the egg (1 pc). Pour into the hearts. Stir. Roll each heart in flour. Beat an egg (2 pcs) with water (2 tablespoons). Salt. Dip each heart, breaded in flour, in an egg. Then in breadcrumbs. Fry the hearts in a frying pan with the addition of vegetable oil, on both sides.

19. Georgian chicken hearts and liver.

COMPOSITION: Chicken (liver) - 300g Chicken (heart) - 300g Onion - 1pc Garlic - 2 teeth. Suneli hops - 1 tsp Paprika - 1 tsp Tomato paste - 2 tablespoons Flour - 1 tbsp. Broth - 200 ml COOKING METHOD: Rinse the hearts and liver, cut off the excess. Boil the hearts for 10 minutes, cut lengthwise. Pour boiling water over the liver and drain the water. In vegetable oil with the addition of butter, fry the offal until the liquid evaporates. Add the chopped onion, fry for 5 minutes, put the tomato paste, and simmer while stirring for 5 minutes. Add flour. Mix. Put the contents of the pan into a saucepan, pour in the broth. Stir. And lastly - Chicken hearts in cream with nuts and cheese. COMPOSITION: Chicken hearts - 500 gr Bulb onion - 1 piece Garlic - 1 tooth. Walnut - 100 gr Nutmeg Cream (20%) - 250 ml Hard cheese - 100 gr Salt, pepper. METHOD OF PREPARATION: Rinse the hearts, cut off the excess. Finely chop the onion and garlic. Chop nuts. Grate the cheese. Salt the hearts and fry until tender with the addition of vegetable oil. Add onions, nuts and garlic. Pour in the cream. Salt, add spices. Mix well. Simmer for 5-10 minutes. Pour in the cheese. Mix. Warm up. Here are some examples of cooking chicken hearts. Agree, everything is very simple and fast, because the main thing is the desire to cook and only a little imagination. Bon appetit!!!