How to cook a chicken heart so that it is soft. Chicken hearts in special situations

Chicken meat has become a common product today.
It is sold in the form of fillets, various parts of carcasses, and giblets.

The latter belong to the category of by-products, which are often neglected by many housewives. And very much in vain: they are rich in proteins and vitamins, and the taste is no less attractive than the sirloin.
The main thing is to be able to cook them correctly so that they are soft.

Features and benefits of chicken hearts.

Among the exquisite giblets are hearts, one of the most versatile by-products belonging to the first category.
They contain many useful chemical elements: magnesium, copper, iron, phosphorus, potassium.
Their low-calorie properties make it a dietary product.

The gastronomic value of hearts is comparable to beef tongue, so appreciated by gourmets.

Chicken heart is a small muscle tissue, usually sold in a film.
In structure, they are dense and elastic.
The protein content in them is 16 percent, and fat - only 10.
Dishes from hearts are often part of the healing menu, especially for people with a weak heart.
However, it is not recommended to constantly eat them: it is better to limit yourself to a few days a week - due to the presence of cholesterol in them.

How to choose and prepare hearts.

You can cook all kinds of dishes from hearts: from first to desserts.
The result of the finished dish depends primarily on the initial state of the product.

• Do not buy frozen hearts. It is advisable to opt for fresh or chilled offal.
• Fresh hearts are burgundy in color, without spots and plaque.
• In the case of purchasing a frozen version, you need to defrost them in the refrigerator, and not in the microwave, go in water.

• Before cooking, they should be cleaned of film, vessels and fat, which are usually located in the upper wide part of the product.
• The blood also needs to be removed. This can be done in several ways: by pressing lightly on the whole with your finger or by rinsing the cut into pieces.
• Be sure to rinse the hearts, getting rid of excess blood and other shortcomings.

Recommendations from experienced chefs on how to cook soft hearts.

On the Internet, you can find many offers with recipes for chicken hearts.
Opinions differ on how to cook them so that they are tender.

Here are some of them:

• Hearts need to cook for 20 minutes. If they are digested, then the hearts will become tough. After boiling, the water is drained, and the hearts are boiled in new clean water.
• Before frying, marinate the hearts in a solution of water and vinegar, observing the proportions of 1 to 1.
• It is better to stew them in sour cream or sour cream sauce and in time for at least 30 minutes.

Probably, the methods of "softening" can be different, each housewife resorts to her own, developed over the years and practice.

The basic recipe for making chicken hearts is stewing with sour cream.

Required products:

• Hearts - 0.5 kg,
• Sour cream - 150 ml,
• Onions and carrots - 1 pc.,
• Tomato paste - 1 table. l. ,
• Salt pepper,
• Vegetable oil.

Cooking:

• Hearts are rinsed and cleaned of fat, vessels and films.
• The onion is peeled and cut into rings or cubes.
• Carrots are rubbed on a grater.
• Oil is poured into the pan, where the hearts are placed.
• They are fried for 5 minutes (turning over).
• Then vegetables are placed, and with the lid closed, everything is stewed for about 15 minutes.
• Salt, pepper are added. Then tomato paste and sour cream.
• After mixing the ingredients, they remain to languish for another 5-10 minutes.

As a side dish, you can serve buckwheat porridge, mashed potatoes, any salad.

Dishes from hearts will diversify your menu, delight your taste buds, and bring joyful emotions to your loved ones.

How to cook chicken hearts, the smallest in size of all offal? How to choose fresh hearts? Is this unique product useful? The answers to all these questions are in our detailed guide and a selection of the best recipes that will allow you to turn chicken hearts into a real treat.

The most delicious recipes with chicken hearts

Regardless of the recipe chosen, before cooking, chicken hearts should be thoroughly rinsed with a colander under running water, cut off the existing fat and remove blood clots. Next, take a paper towel and blot the hearts. If a thin film remains on them, remove it.

How to cook chicken hearts in a slow cooker: a step by step recipe with a photo

Information about the dish:

• The dish is designed for 4 servings
• Preparation: half an hour
• Cooking time: one and a half hours

Ingredients:

• 250 g sour cream
• 2 onions
• 1 kg fresh offal
• 1 st. l. flour
• 2 tablespoons vegetable oil
• 250 ml water
• salt, bay leaf, pepper - to your taste

Cooking:

• Add oil to the multicooker bowl and set the “Baking” mode.

• Finely chop the onion, fry.

• Add hearts, sour cream, salt and pepper to the dish.

• To prepare a thick sauce, dilute the water with flour and pour the resulting mass into the multicooker bowl.
• Mix everything thoroughly, then switch the multicooker to the “Extinguishing” mode, close the lid and cook for an hour.

As a side dish, potatoes, buckwheat porridge and rice are perfect for hearts.

Heart Roast with Cream

Information about the dish:

• The dish is designed for 4 servings
• It will take 1 hour 10 minutes to prepare.
• It will take about half an hour to prepare.

Ingredients:

• 1 kg fresh hearts
• 2 onions
• 200 ml heavy cream
• 1 carrot
• 300 g fresh champignons
• 2 tbsp. l. vegetable oil
• salt, pepper and any herbs to taste

Cooking:

1. Fry the hearts in a pan with the addition of vegetable oil for about 10 - 15 minutes, then put the offal in a deep saucepan.
2. Salt and pepper the hearts.
3. In vegetable oil, fry the chopped onion, grated carrots and mushrooms.
4. Salt and pepper the roast to taste.
5. Transfer the vegetables to the pan with the offal, but do not mix the ingredients.
6. Add cream and put the dish on a slow fire to simmer for about 40 minutes.

Serve with any side dish - potatoes, pasta, buckwheat porridge or rice.

Chicken hearts with potatoes

Information about the dish:

• The dish is designed for 4 servings
• It will take 1.5 hours to prepare
• Preparation will take 30 minutes
• Calorie content: per 100 g 117 Kcal

Ingredients:

• 1 kg potatoes
• 500 g fresh chicken hearts
• 200 g onion
• 2 tablespoons sour cream
• 1 garlic clove
• 250 ml water
• salt, herbs, pepper to taste
• 2 tbsp. l. vegetable oil

Cooking:

1. First, fry the hearts in vegetable oil for about 10 minutes, then put the offal in a saucepan with a thick bottom.
2. In a frying pan with the addition of vegetable oil, also fry the finely chopped onion.
3. Once the onions are a nice golden color, add them to the pot with the chicken hearts.
4. Peel and cut the potatoes into cubes, add them to the rest of the ingredients and pour water into the pan.
5. Stew the dish over low heat for half an hour, then salt and pepper to taste and add chopped garlic to the pan. Simmer for another 10 minutes and add sour cream.
6. Close the pan with a lid and let the dish brew with the heat turned off for 10 minutes.

When serving potatoes with chicken hearts on the table, do not forget to decorate the dish with herbs.

Hearts in batter

Information about the dish:

• Servings: 2
• Cooking time: 50 minutes
• Preparation: 20 minutes
• Calories: 171 kcal per serving

Ingredients:

• 300 g fresh chicken hearts
• 2 tablespoons vegetable oil
• 2 chicken eggs
• 1 tablespoon flour
• salt, herbs and pepper to taste

Cooking method:

1. Cut the chicken hearts lengthwise before starting cooking, without reaching the end, then beat them a little.
2. Prepare the batter. To do this, mix eggs, flour in a deep cup and add salt and pepper to taste.
3. Heat oil in a frying pan.
4. Dip the hearts in batter and fry them until golden brown. You can use a grill for this purpose.

The dish is perfect as an appetizer for beer. For example, each guest should be offered a paper cup with chicken hearts and a device such as a skewer.

This low-calorie dish will appeal to those who adhere to a healthy diet, but love to treat themselves to something delicious.

Information about the dish:

• Servings: 2
• Cooking time: 1 hour
• Preparation: 20 minutes

Ingredients:

• 400 g fresh chicken hearts
• 200 ml water
• half a head of cabbage, preferably young
• 2 tablespoons vegetable oil
• pepper and salt to taste

Cooking method:

1. Heat the vegetable oil in a frying pan, then fry the hearts for 10-15 minutes.
2. Salt and pepper the offal.
3. While the hearts are fried, finely chop the cabbage.
4. Add cabbage to the pan with giblets, pour water.
5. Close the lid tightly and simmer the dish until the cabbage is cooked (about 20 minutes). Add some pepper and salt if necessary.

You can also cook this dish in the oven.

• Buy any by-products in the store, thereby you will protect yourself from buying low-quality products that have not passed sanitary and hygienic control.
• When choosing a product, give preference to chilled hearts.
• Offal should have a dense structure and a rich burgundy color.

Benefits of chicken hearts

Chicken hearts are a dietary product available to every housewife. It differs not only in a pleasant price, but also in many useful properties. For example, there are many vitamins of groups A, B, PP in the hearts. This by-product will be useful for people suffering from anemia, as it contains a high content of magnesium, iron, zinc, and potassium.

Nutritionists classify chicken giblets as moderate-calorie foods, and therefore dishes from them will not only be tasty, but also healthy for the figure.

1. If you want to shorten the cooking time as much as possible, first put the offal in a pot of cold water, bring it to a boil. Drain the water and continue cooking the recipe.
2. Chicken hearts are stewed not only in sour cream or cream. Turning on your imagination and looking into the refrigerator, it is always easy to supplement the recipe with tomato sauce or ketchup.
3. In addition to salt, pepper, garlic and herbs, ground ginger, avocado and oregano are perfectly combined with chicken hearts. This combination of flavors will be appreciated by every gourmet!
4. To give the dish a richer taste, offal should be marinated in vinegar or soy sauce. Here is the instruction for making hearts in the marinade: dilute vinegar or soy sauce in water in a combination of 1 to 1. Put the hearts in the marinade for half an hour. If you prefer spicy soy sauce, the product should not be salted during further cooking.

How to cook chicken hearts with your own hands, and which recipe to use - the choice is yours. This excellent and inexpensive offal is easy to feed the whole family. You can safely experiment with the ingredients of dishes, creating real culinary masterpieces.

For more information on cooking chicken hearts, see the video:

Chicken hearts are one of the most delicious offal. They are often prepared both in restaurants and at home. There are no difficulties in their preparation and processing, so this product is often chosen for dinner after a hard day's work. It turns out very tasty with sauce, and with vegetables, and with cheese.

General principles of preparation

Before using the hearts, they must be washed and cut off the fat. This fat is not suitable for cooking with, but it can ruin the look and smell of hearts when roasted. However, it can be easily cut with a knife.

This product is prepared longer than the liver, but this allows you to achieve a pleasant crust. In no case should it be tough, otherwise it will be quite difficult to eat. It is enough to fry for about ten minutes, but not over high heat. Hearts can be served with any side dish or vegetables.

Chicken hearts in sour cream

Cooking time

calories per 100 grams

Sour cream sauce is ideal for hearts, soaks them well. This is a favorite dish for many families.

How to cook:

Tip: to make the taste more tender, sour cream can be replaced with natural yogurt in the same amount.

Chicken hearts with rice in a creamy sauce

A ready-made second course, which has a cheese crust, hearty rice, and fragrant hearts with an amazing sauce.

How much time - 1 hour.

What is the calorie content - 138 calories.

How to cook:

1. Wash the hearts, remove all excess fat.
2. Coarsely grate the Parmesan.
3. Transfer the hearts to a deep frying pan with a drop of oil, fry them over low heat for about fifteen to twenty minutes.
4. When the hearts change color to light, you need to add onions to them. It must first be chopped with feathers, not too thick.
5. Season everything and stir, hold on fire for another ten minutes.
6. Grate the melted cheese directly into the yogurt, stir, add finely chopped garlic here. Add the resulting sauce to the pan. By this time, the hearts will already be well fried. Sweat for seven minutes.
7. Rinse rice and put to boil. Cover the pot with a lid. The cereal will be ready in fifteen minutes.
8. Take a heat-resistant form or a pot, put rice with a drop of oil on its bottom, and on top - hearts with sauce. Next, sprinkle with parmesan.
9. Send to the oven for ten minutes at a high temperature.

Tip: to make the rice fragrant, you can add one clove bud or a sprig of thyme to the water while it is cooking.

Recipe for stewed hearts and ventricles

Hearts and stomachs are often cooked together. The dish is nutritious and slightly spicy.

How much time - 1 hour 10 minutes.

What is the calorie content - 106 calories.

How to cook:

1. Rinse the stomachs and hearts, cut off all excess veins and fat, transfer them to a saucepan, add water and boil until tender. Salt the water at the end.
2. Onions need to be peeled and chopped into half rings, put in a frying pan, fry in oil. Then stir in coarsely grated carrots and cook for another four minutes, stirring occasionally.
3. Transfer hearts and stomachs without water to a frying pan and simmer everything together for fifteen minutes.
4. Next, pour the meat broth here and cook for another ten minutes after boiling. The fire doesn't have to be big.
5. Stir in sour cream along with spices, simmer for another fifteen minutes. Sour cream should not sour at the end of cooking.
6. Sprinkle with finely chopped herbs and serve.

Tip: on the water in which the stomachs and hearts were boiled, you can cook a light soup. It will turn out more saturated than if it is cooked in water. Just while cooking offal, you can add the head or neck of the chicken to them. This will not affect the taste of the hearts themselves, and the broth will be even tastier.

Easy cookie recipe

Delicious dish with thick gravy and vegetables. It can be prepared in summer as a light snack, and served with a side dish in winter.

How long is 40 minutes.

What is the calorie content - 127 calories.

How to cook:

1. Chop the peeled onion into small cubes and transfer to the pan. Fry until golden.
2. Cut the carrots into thin strips or just grate, add to the onion.
3. Peel the hearts of fat, rinse with the liver, remove moisture and put the food in the pan with the vegetables five minutes after the carrots.
4. Season everything, fry for five minutes, then pour in sour cream, add flour and stir.
5. Simmer everything together for fifteen minutes, then add the chopped dill here and let stand for five minutes under the lid without fire. It can also be served cold.

Tip: if you want more fried hearts, they should be added to the vegetables first, and only after about five minutes add the liver. Otherwise, the liver may lose its tenderness.

Cooking in Korean tomato sauce

Spicy hearts for all spicy lovers. Tomato sauce enhances the taste of fried meat.

How long is 35 minutes.

What is the calorie content - 151 calories.

How to cook:

1. Rinse the hearts, remove the films and excess fat with a knife.
2. Transfer them to a frying pan where the oil is already hot. Fry until they change color to dark. The fire should be medium, you need to interfere often.
3. Pour in the tomato juice, add seasoning and salt.
4. Cook for twenty minutes on the same fire. All liquid should evaporate. Serve with greens.

Tip: For a richer tomato flavor, you can use fresh tomato puree instead of juice. To do this, the tomatoes need to be blanched to remove the skin, otherwise it may remain ugly in pieces in the dish. You can grind tomatoes with a blender or using a conventional meat grinder. In this case, you may need more spices to make it spicier.

Quick recipe for chicken hearts with onions

Option for minimalists. The crust of the hearts is crispy due to spices, but inside they remain soft.

How long is 45 minutes.

What is the calorie content - 165 calories.

How to cook:

1. Rinse the hearts well under cool water, cut off all the fat, and then cut each heart across.
2. Remove the husk from the onion and chop it into thin half rings.
3. Pour the oil into the pan and heat it up, then put the onion and hearts here at the same time. Stir and cover. Cook them for no more than twenty minutes. In this case, every few minutes you need to mix the whole mass.
4. After the time has elapsed, remove the lid and cook for another seven minutes, so that all the liquid has evaporated. Then serve.

Tip: such hearts are cut against the fibers so that the maximum amount of juice stands out from them. At the end of cooking, the hearts do not turn out too dry, as they languish in their own juice. But still they are best served with some kind of sauce or mustard.

How to cook with vegetables in a pot

In this recipe, the hearts are soaked in vegetable juice, they are especially tasty and tender.

How long - 1 hour 30 minutes.

What is the calorie content - 123 calories.

How to cook:

1. Washed hearts should be cleaned of fat and films, then each should be cut lengthwise into four parts.
2. Remove the skin from the carrots and coarsely grate or cut into strips.
3. Finely chop the onion without the husk.
4. Wash broccoli and separate into small florets. You can use cauliflower or Brussels sprouts as an alternative. But it is better to blanch the Brussels sprout first to get rid of the bitterness.
5. Prepare a pot in which the products will be baked, grease it with oil inside with a brush.
6. Put onions at the bottom. It should cover the surface of the pot.
7. Mix the remaining onion with hearts and carrots. Stir in the cabbage florets as well.
8. Then add spices and sour cream, mix again.
9. Transfer these components to a pot, and grease with mayonnaise on top, you can also use a brush.
10. Close the pot and send it to the oven for an hour at medium temperature.

Tip: if the hearts have blood clots or blood vessels inside, they must be removed, otherwise they will be bitter.

In addition to these ingredients, hearts can be cooked with any other vegetables: eggplant or bell pepper, as well as mushrooms, meat, various sauces. This product goes well even with citrus fruits.

If the dish is left the next day and you want to warm it up, it is best to do this in butter. The fire must be at least medium so that the hearts warm up, and do not let the juice go and continue to cook.

Cooking chicken hearts takes very little time, but the result is amazing!

Chicken hearts are a storehouse of nutrients. As with other chicken giblets, you can cook any meat dish with them, from the famous chicken soup and traditional stew with potatoes and tomato paste to pate and pies that were popular in the past. Now there are more refined recipes on how to cook tasty 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 work and the nervous system. The complex of vitamins and minerals of these giblets affects metabolic processes and the ability of tissues to regenerate. This is important for injuries and skin damage. In addition, taste, size, shape allow you to cook original dishes from chicken hearts, and they are done quickly enough. Recipes add variety to the daily menu and decorate the festive one. 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 bulb
• 1 carrot
• 1 can of canned green peas 400 g
• 200 g sour cream 20% fat
• 1-2 garlic cloves
• 1.5 st. l. dried mint
• vegetable oil
• salt pepper

Cooking:

Clean the hearts from fat, films, vessels, wash and cut into 3-4 parts. Fry the chopped onion in hot oil, add the carrots in thin slices and simmer until the color changes. Put chicken hearts in a pan with vegetables, fry and simmer until almost cooked through for about 30 minutes, adding enough water so that they do not burn and dry out. 10-15 minutes before readiness, add peas with a small amount of brine. 5 minutes before readiness, pour sour cream, whipped with mint, chopped garlic, salt and pepper. Serve chicken hearts stewed in sour cream with fresh vegetable salad or with.

Video recipe

Recipe for Georgian chicken hearts

INGREDIENTS for 4 servings:

• 500 g chicken hearts
• 1 large onion
• 3 art. l. vegetable oil
• 0.5 cup dry red wine
• 0.5 cup tkemali sauce
• 1 tsp Sahara
• 1.5 tsp spices hops-suneli
• salt pepper

Cooking:

Clean the hearts from films and fat and wash, can be cut into pieces. Chop the onion and fry it in a wok or high-sided pan in hot oil. Put the hearts in the pan and fry together with the onion for a few minutes so that they seize and form a crust. Add all seasonings and tkemali sauce, mix, sprinkle with sugar on top. Cover the pan with a lid and simmer over low heat until cooked through, about 30 minutes, stirring occasionally and adding red wine in portions. Georgian-style chicken hearts can be decorated with dill and cilantro. As a side dish, a green salad, vegetable stew of peppers, eggplant and zucchini, or potatoes are suitable.

As with all dishes from chicken offal, you can add liver to the hearts, and in convenient proportions.

Video recipe

Cooking chicken hearts for a snack - barbecue 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 sauce:

• 20-25 g butter
• 100 ml spicy ketchup
• salt pepper

Cooking:

Add crushed bay leaf and a pinch of salt. Bring to a boil over medium heat, covered. Add peeled onion and thyme. Cook on low heat for 15 minutes more 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 to mix well. Peel chicken hearts from films and fatty layers, wash. Put in the cooled marinade and refrigerate covered for 2 hours. Break off wooden skewers or skewers to the desired size and put in a bowl of cold water (so that the water does not warm up, you need to add a little ice) for 30 minutes, so that meat is easily removed from them and the skewers do not burn on the grill. Remove the hearts from the marinade and immediately put them on skewers with the marinade residue, without drying them. Grill the kebab on skewers for 10-12 minutes, turning frequently.

For a side dish for hearts, cut the tomatoes in half, cut the peeled onion into large rings, drizzle with oil. Grill on the grill for 5 minutes. For the sauce, dissolve the butter in a saucepan, add ketchup to it, season with a little pepper and salt for spiciness. Salt and pepper can not be added to the sauce, but served separately. Cook covered, stirring occasionally with a wooden spoon, over low heat until the sauce has a consistency like thick sour cream. Put vegetables and skewers with chicken hearts on a dish, serve with sauce. For those who do not like very spicy food, as a compliment, you can offer fresh cucumbers, cut into circles, without salt, or slices of sweet and sour apples.

NOTE! According to this recipe, you can cook assorted offal by adding chicken liver and stomachs to the hearts. But the stomachs must first be boiled for an hour and cooled before pickling.

Video recipe

Thinking about how delicious to cook chicken hearts, studying culinary literature on this topic, I came across various recipes, in the name of which, in addition to the word “heart”, the terms “broken”, “yearning” and the like appeared. Despite the simplicity of these recipes, an interesting combination of ingredients and their availability, I didn’t feel like cooking these “sufferings”, putting them on the table and regaling my loved ones with them. It seems to me that the name of any dish should arouse appetite, intrigue, seduce and tune in to future pleasure. Therefore, when coming up with a new option on how to cook chicken hearts deliciously, with notes of the mysterious East or fragrant Mediterranean, try to give your culinary masterpiece a positive name, because the heart can be affectionate, quivering and loving. And together with the new recipe, it will add notes of happiness to your life!

How do you cook chicken hearts?

Much is known about the benefits of chicken hearts, but how to cook them so that they are soft - this question can be puzzling. After all, the offal is almost entirely composed of fairly elastic muscle tissue. Although, of course, there are several ways that help make really tasty and tender chicken hearts.

There are several dozen recipes for this dish, but the principles of technology are the same. They allow you to get a really soft, delicate finished product.

How to process chicken hearts

First of all, the hearts must certainly be well processed. Initially, they look like this.

We see quite a lot of fat, and also vessels - more precisely, the aorta, which, as expected, comes out of the heart. All these useless things should be removed: the vessels are harsh in taste, and the fat will not appeal to lovers of low-calorie foods. Although in principle it can be left. And most importantly, you should remove the film (if any), because otherwise, during the cooking process, it will begin to tighten the meat, it will become tough.

How to roast hearts

You need to fry the product only in hot oil. The pan should crackle cheerfully, and then a pleasant blush will definitely appear on the surface of the hearts. It is important not only for beauty, but also for taste. It is the crust that holds the meat juices inside, so the pieces will turn out juicy and soft. This principle is the same for all meat products - kebabs, meatballs, etc.

NOTE

It is impossible to cook hearts only by frying them until golden brown. After obtaining a blush, water must be added to the product and stewed for at least 15 minutes. Then it will be completely ready and besides it will turn out quite soft.

How to cook a chicken heart so that it is soft

Is it possible to extinguish hearts at once? Of course, it's just better to put them again in a hot environment. For example, fry the onion well, and then put the offal. The meat will curl around the edges and will not allow excess juices to flow out from the inside. In the same way, you can stew with carrots, other vegetables, as well as with mushrooms, sour cream.

Cooking time for chicken hearts

And this is perhaps the most important point. After all, how to cook chicken hearts? They need to be brought to full readiness, but definitely not overcooked! Otherwise, the opposite effect occurs - the protein is completely folded, which is why the product becomes "rubber". This is clearly seen in the example of an egg - hardly anyone likes overcooked protein.

Therefore, you need to cook chicken hearts for no more than 25-30 minutes over medium heat. This means that first we fry them on each side on a high flame (5-7 minutes each). And then we simmer in water so that no more than half an hour has passed since the moment the stove was turned on.

How to pickle hearts

Is it possible to cook barbecue without marinating? Quite, but only the meat itself should be very tender - for example, tenderloin or marbled beef.

But how to cook a chicken heart so that it is soft? You can just marinate it. A variety of products are used as a marinade:

• milk of any fat content;
• onion juice (obtained using a meat grinder);
• lemon juice with honey and mustard - an unusually tasty combination;
• carbonated water or beer - carbon dioxide softens meat well.

Of course, you can immediately add salt and spices to the marinade, but only in moderation. But you can hold the product in it for 20-30 minutes. The hearts are small, so it won't take long.

By the way, the above mentioned kebabs were absolutely not in vain. After all, homemade barbecue can be made from chicken hearts. We marinate them in a hurry, string them on a skewer and bake in the oven at a temperature of 220 ° C for no more than 20-25 minutes.

Chicken heart skewers

Thus, it is bad both to overcook and undercook the product. Therefore, the question of how to properly cook chicken hearts has a specific answer: follow the cooking technology, stewing time.

And you can just marinate the meat, hold it for half an hour in a mixture of products, and then cook. Then it is definitely especially tender and, moreover, fragrant.

How to cook hearts: general rules

So, regardless of the recipe, we follow the general rules:

1. We lay the hearts only in hot oil (or on hot onions).
2. Fry no more than 10-15 minutes on 2 sides.
3. Simmer for at least 15 more minutes.

But what about soups? Here the principle is reversed, because we need to get the broth first. Therefore, the meat is placed in cold water and cooked until cooked (from boiling for no more than half an hour).

And if you want to eat juicy boiled meat - this is welcome. Let's cook the broth on another component - for example, on the legs. And we lower the hearts into boiling water and cook for half an hour. That's all the tricks.

Bon appetit!