How to make a chicken heart. Chicken liver and heart recipe

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This is a pretty versatile product.

Cooking it is a pleasure. The main thing is to do everything right. Before cooking, it is advisable to hold the hearts in cool water as long as possible. As soon as you get them out of the water, you must immediately remove the excess film, vessels and fats from them. And only then just follow the recommendations for the preparation of specific dishes. Do not be afraid to digest hearts, this will only make them softer.

You can cook them for both lunch and dinner. Relatives and friends will definitely like the dish, they will simply be delighted. Properly cooked hearts are sure to be remembered for their amazing taste for a long time.

Chicken hearts stewed in sour cream

The dish is prepared quite quickly and does not require large expenditures. This is a great treat for guests who are already on the doorstep. It only takes 35 minutes to cook. Your guests will be surprised by your ability to make unusual dishes. After all, chicken hearts stewed in sour cream are easy to prepare, but they turn out to be unusually tasty.

Ingredients: 280 g chicken hearts. 3 tablespoons of fat sour cream. One bulb. Tablespoon of vegetable oil. Pepper and salt to taste. One large glass of water.

Cooking method: Hearts should be thoroughly washed and cleaned of excess fat. Pour vegetable oil into a frying pan and heat it up. After the oil boils, you can put chicken hearts there. You need to fry them for 10 minutes. Onions should be peeled and cut into small cubes. Add the chopped onion to the chicken hearts. Fry them together until the onions are golden brown. After you can add sour cream. Mix everything and simmer for 5 minutes. Next, add water, pepper and salt. Everything under a closed lid should be simmered for 20 minutes.

Chicken hearts in a slow cooker

In the second recipe, we will consider how to cook stewed chicken hearts in sour cream in a slow cooker. The dish is a real delicacy. Chicken hearts are a rather hard product, so it is in the slow cooker that they turn out to be very soft and tender.

Ingredients: Half a kilo of chicken hearts. Two onions. 4.5 tablespoons of sour cream. 1/3 teaspoon of salt. Four st. tablespoons of vegetable oil.

Cooking: If the hearts are frozen, then first you need to defrost them. After they should be thoroughly rinsed and removed all unnecessary. Cut all hearts lengthwise. Onions need to be peeled and cut into cubes. Pour vegetable oil into the multicooker bowl. Add the onion there and fry it in the “Frying” mode for ten minutes. Chicken hearts, salt and sour cream should be added to the fried onions. Everything needs to be mixed well. The lid of the multicooker should be closed and left for 30 minutes in the "Extinguishing" mode. After the signal sounds, everything needs to be mixed. Soft and juicy chicken hearts are ready!

Chicken hearts with potatoes

The dish turns out very satisfying and appetizing. Potatoes can be stewed with hearts, or simply served as mashed potatoes. In both forms, the combination of these ingredients will appeal to everyone without exception.

Ingredients: Seven medium potatoes. 300 grams of hearts. One bulb. A clove of garlic. 3.5 tablespoons of sour cream. A tablespoon of sunflower oil. A pinch of pepper and salt.

Cooking: Hearts should be thoroughly washed and dried. Next, they need to be fried until golden brown in vegetable oil. This is necessary to make them juicy. In another pan, fry the peeled and diced onion until golden brown. Potatoes should be peeled and cut into cubes. Pour water into a saucepan and put potatoes in it. After the water boils, you can add hearts, onions, pepper and salt there. Cover the pan with a lid and leave everything to simmer over medium heat for 20 minutes. A few minutes before cooking, add sour cream and finely chopped garlic to the pan. The dish is ready. For beauty, it can be decorated with greenery.

Chicken hearts with mushrooms

The most unusual and interesting recipe. Chicken hearts stewed in sour cream with mushrooms are unusually tasty. Cooking such a dish is a pleasure, because it is so nice to see the satisfied faces of your relatives. And they will definitely be happy to try this unusual dish.

Ingredients: 450 grams of hearts. Two small onions. Half a pack of sour cream. 300 grams of champignons. Two pinches of salt. Three pinches of pepper. Sunflower oil for frying.

Cooking method: Chicken hearts should be soaked in water for 25 minutes. After they need to be washed, cleaned and boiled in salt water for 20 minutes. While the chicken hearts are cooking, you can peel the mushrooms and cut them lengthwise. You need to fry the mushrooms in a heated frying pan with sunflower oil for several minutes. Cut the onion into half rings and send to fry for mushrooms for 9 minutes. Now boiled hearts can be added to the pan. To them, you need to add sour cream and mix everything. After a while, you can add salt and pepper to the pan. Cover everything with a lid and simmer, adding a little water for 15 minutes. Hearty chicken hearts stewed in sour cream with mushrooms are ready. No one will refuse such a dish. Everyone will definitely ask for more.

Chicken hearts with cabbage

This recipe features chicken hearts in sour cream with stewed cabbage. The dish is original and appetizing. If this is a light dinner, then stewed chicken hearts, in sour cream with cabbage, can be served without a side dish. A light and fragrant dish for every day will appeal to even the most strict home tasters. Everyone will be delighted with the taste and tenderness of the dish. Despite its simplicity, due to the addition of various herbs, it turns out incredibly tasty.

Ingredients: Half a kilo of white cabbage. So many chicken hearts. Tablespoon of various herbs. 2.5 tablespoons of sour cream. Bulb. A tablespoon of mayonnaise. Salt and pepper to taste.

Cooking: White cabbage should be thoroughly washed and cut into large strips. Mayonnaise and various herbs should be added to the washed hearts. Then add sour cream there and mix everything well. Pickled hearts need to be removed for one hour in the refrigerator. Onions should be cut into half rings. Pour sunflower oil into a frying pan and fry the onion there. As soon as the onion turns golden, add the marinated chicken hearts to it. The dish should be salted, peppered and fried for ten minutes. After that, you can add cabbage to the hearts. Mix everything in the pan thoroughly and, adding water, simmer for twenty minutes. Some time before the end of cooking, you need to add a little sour cream and salt to the pan.

Chicken hearts stewed in sour cream with potatoes

Unusually tasty and at the same time quite satisfying dish. It is easy to prepare and does not require significant costs. This recipe is considered one of the simplest, so even a novice cook can cook according to it. You can easily start cooking a dish if chicken hearts are in the freezer. Recipe It is better to hold the hearts stewed in sour cream in water beforehand, so they will become even softer.

Ingredients: 650 g chicken hearts. 5 potatoes. 5 tablespoons of sour cream. 1 bulb. Bay leaf. Tablespoon of spices. Salt and pepper (to taste). A teaspoon of tomato paste.

Cooking method: Onions should be peeled and finely chopped. Heat a frying pan and add a little vegetable oil to fry the onions. It takes a few minutes to fry. Chicken hearts should be cleaned, washed and cut in half. Hearts need to be added to the bow. They should cook for 8 minutes. Roughly chop the peeled potatoes and add to the pan. There should also be added a small cup of water, salt, tomato paste, bay leaf, pepper and spices. Everything must be simmered for 25 minutes. 4 minutes before readiness, add sour cream. An ordinary but very tasty dish is ready. Chicken hearts stewed with potatoes should definitely please everyone without exception.

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.

The most useful, tender and tasty are the insides of a bird, namely the ventricles, hearts, liver. Their the benefits are very great for the human body especially for children and the elderly. But today we will only talk about how to cook delicious chicken hearts.

What type of product is best to buy: frozen or chilled? Of course, the second one, because it is he who has the shortest shelf life. Thus, they contain the maximum amount of useful substances and vitamins, rather than in frozen products.

Yes, they are much more convenient to use, too. no need to waste time defrosting. But it is not always possible to buy fresh and chilled hearts. Then it is best to thaw them in the refrigerator, or on the table at room temperature, but not more than 2 hours.

Before you start processing the offal before cooking, you need to place in a slightly salted aqueous solution for literally half an hour.

After they must be washed, while gently pressing on each of them. Thus, you will cleanse them of blood clots, which are very often inside. We remove excess fat and films unsuitable for food from each, rinse again.

Now we have moved directly to the most important question: How long should they cook?» This point is also important for baby food. Until ready for the child and not only, the offal is cooked as follows:

Soup is an integral part of the diet of any person, which must be present on the menu daily. Today we will analyze how to cook delicious chicken hearts in soup.

• Bird heart - 0.65 kg;
• Noodles "Spider line" - 0.2 kg;
• Dill - a small bunch;
• Salt - 1 tsp;
• Clean water - 2 l;
• Onion - 1 pc;
• Carrot - 1 pc.

Step by step job description:

Prepare:

• 2 peeled onions;
• Offal - 500 g;
• Sour cream 25% - 3 tablespoons;
• Spices, seasonings;
• Vegetable oil.

Step-by-step instructions for making hearts with sour cream:

If you can’t figure it out according to the above instructions, then you can study this point in more detail at video - lesson.

Let's prepare the components:

• Chicken hearts - 0.55 kg;
• Turnip one and a half heads;
• Mayonnaise sauce "Olive" - ​​50 g;
• Seasonings (herbs);
• Butter - 20 g (for frying).

Description of work:

Let's take:

• Hearts - 0.9 kg;
• Potato tubers - 9 pcs;
• Carrots - 150 g;
• Onion turnip - 200 g;
• Sour cream 25% - 1/2 cup;
• Butter - 0.5 packs;
• seasonings;
• Branches of greenery.

Step by step cooking process:

Let's get the components:

• Bird ventricles - 0.45 kg;
• Heart - 0.45 kg;
• Pasta "Tomato" - 40 g;
• Carrots - 150 g;
• Onion turnip - 150 g;
• Fragrant herbs.

Step by step instructions for work:

Using all the tips and recipes described above for preparing offal, which is so necessary for the life of the body, it will not be difficult to surprise households and diversify their usual menu.

We looked at how to cook chicken hearts deliciously. Read on for what to cook with chicken hearts.

1. Give preference not to frozen, but to chilled offal. When buying, pay attention to the color and structure. Fresh chicken hearts should be dense, elastic and smooth. Their color is dark red, closer to burgundy. A bluish tint, looseness, yellow spots or white coating are a reason to refuse a purchase.
2. Handle offal carefully. Blood clots may remain inside the hearts. To remove them, cut each heart lengthwise and open it like a book. Clean out the blood with a knife or fingers. Rinse thoroughly under cool running water. Trim films, fat and vessels. They are edible, but can adversely affect the taste of the dish.
3. Chicken hearts are muscles, and quite tough. To soften, you can soak them for 40-60 minutes in milk before cooking.
4. Whole chicken hearts are boiled for 30 minutes, chopped - about 20. Ten minutes of cooking is enough. Boil a pot of water, throw in the hearts and let it simmer for 2-3 minutes. Drain in a colander and refill with water. So that the liquid barely covers the hearts. Salt and cook until done. Skim off foam if formed.
5. Fry chicken hearts in butter or a mixture of vegetable and butter - so tender. And better under the lid: the steam from it will settle into the pan and prevent the hearts from drying out.

An easy-to-prepare dish for offal lovers.

Ingredients

• 1 kg of chicken hearts;
• 3 large onions;
• 1 tablespoon of sunflower oil;
• 50 g butter;
• salt, ground black pepper and other spices - to taste.

Cooking

Cut the prepared hearts in half. Boil them or soak them in milk.

Cut the onion into half rings. Lubricate the pan with sunflower oil, then add butter, melt. Fry the onion until half cooked. Add boiled hearts to it, mix. After 5-7 minutes, when the hearts begin to release water, salt, pepper and add other spices to taste. This will enhance the release of moisture.

Cover and fry for 20-25 minutes. Stir occasionally. Serve with your favorite side dish.

Juicy, with a pleasant creamy taste. They go well with buckwheat, rice, mashed potatoes and others. Cream can be used instead of sour cream.

Ingredients

• 2 large onions;
• 50 g butter;
• 700 g chicken hearts;
• 1 cup + 2 tablespoons of water;
• 2 tablespoons of flour;
• 100 g sour cream;

Cooking

Peel and dice the onion. Heat up a pan with sunflower oil. Then add butter to it. Fry the onion until half cooked.

Prepare hearts: rinse, cut off excess. If the offal is large, cut in half. Send them to the onion, fry until crusty - 5-7 minutes. Pour in a glass of water, salt and pepper to taste. Cover with a lid, simmer for about half an hour over low heat.

Dilute the flour in a small amount of water so that there are no lumps. Pour this mixture into the hearts, let it thicken a little and add sour cream. Stir and simmer for another 5-10 minutes.

Moderately spicy, with a bright tomato aftertaste. Perfectly combined with pasta and boiled rice.

Ingredients

• 1 onion;
• 1 carrot;
• 2 tablespoons of sunflower oil;
• 50 g butter;
• 500 g chicken hearts;
• 2 tomatoes;
• ½ cup chicken broth;
• 3 tablespoons of tomato paste;
• 2 cloves of garlic;
• bunch of parsley.

Cooking

Fry onions and carrots in sunflower oil. Then add butter and chicken hearts prepared for frying. Cook for 10-15 minutes. Add coarsely chopped tomatoes and fry for another 5-7 minutes.

Ingredients

• 200 g chicken hearts;
• 100 g of champignons;
• 2 tablespoons of sunflower oil;
• 100 g canned white beans;
• 100 g of carrots in Korean;
• 50 g crackers;
• 2 tablespoons of mayonnaise;
• salt and black ground pepper - to taste.

Cooking

Boil processed chicken hearts. Do not forget to remove the foam and salt at the very end. When cool, cut into small cubes or rings. Fry chopped mushrooms in sunflower oil.

Combine all the ingredients: hearts, mushrooms, carrots, beans and croutons. Salt and pepper, season with mayonnaise.

Another tasty and healthy offal, chicken hearts, is probably well known to most of our regular readers. After all, nothing is more appreciated in home cooking than the simplicity of preparation, multiplied by the always excellent result. Chicken hearts fully meet these simple requirements - dishes from them are prepared simply, they do not cause much trouble, and the result is always excellent: tasty and satisfying first and second courses, savory appetizers and original salads enrich our menu, and the undoubted benefits of these tiny by-products enrich our the body with a host of important nutrients. However, cooking dishes from products as simple at first glance as chicken hearts still hides some culinary secrets and tricks that allow you to cook truly exquisite, even gourmet home-cooked dishes from the simplest available offal. That is why today we invite you to learn and remember how to cook chicken hearts with us.

Chicken hearts are distinguished not only by undeniably high culinary qualities, but also by undoubted beneficial properties and high nutritional value. Judge for yourself. In 100 gr. chicken hearts we will find almost 16 gr. protein, 10 gr. fat and a little less than 1 gr. carbohydrates. All this makes chicken heart dishes desirable in sports menus; menus aimed at weight loss; low carb diets. In addition, chicken hearts are an excellent source of many trace elements necessary for our body. Here are such important vitamins as B1, B2, B6, B12, A, E and PP, all together these vitamins are involved in most important metabolic processes in our body, improve the functioning of the immune and cardiovascular systems. In addition to vitamins, chicken hearts are rich in minerals such as iron, magnesium, potassium, phosphorus and copper. It is not surprising that chicken heart dishes are strongly recommended to be included in diets aimed at improving the condition of the blood, to raise hemoglobin levels and for anemia. Among other things, dishes from chicken hearts are recommended to be used as an excellent restorative remedy for people who have suffered severe stress or a serious illness of the internal organs.

But, of course, first of all, we love chicken hearts for their taste and for the countless variety of dishes that can be prepared from them. What is not cooked from such simple and familiar to everyone chicken hearts! Spicy hot and cold snacks, original salads, delicious first courses. And there are no recipes for preparing a wide variety of second hot dishes. Chicken hearts are boiled and stewed, baked and fried, kebabs and grilled dishes are prepared from them. The delicate taste and unobtrusive aroma of chicken hearts makes it easy to combine them with a huge number of additional products, be it cereals, mushrooms, vegetables, dairy and sour-milk products. And the favorite spicy herbs and vegetables that are at hand for every housewife, coupled with fragrant seasonings and exotic spices, will easily allow you to expand the range of familiar dishes from chicken hearts, enriching them with newer and newer shades of taste and aroma.

Today, "Culinary Eden" has prepared for you a selection of the most important tips and culinary secrets, coupled with proven original recipes that will surely help even the most inexperienced housewives and easily tell you how to cook chicken hearts.

1. When choosing chicken hearts for your dish, first of all, pay attention to chilled hearts. Unlike frozen, fresh chilled chicken hearts retain all their taste and useful properties much more fully. When choosing chilled hearts, do not hesitate to carefully examine them, smell and even touch them. Good fresh chicken hearts will delight you with a bright red color, a pleasant sweetish aroma, density and elasticity. Too dark color of the hearts will tell you that you are being offered an already defrosted (and possibly more than once) product. Is it worth buying frozen hearts at the price of chilled ones? Any extraneous odors, smells of rot and ammonia will tell you about the freshness of the hearts offered to you. The same will be told to you by hearts, too soft to the touch, slimy, easily losing their shape when pressed. Is it worth mentioning that it is better to refuse such a purchase at all - it will not be possible to cook a delicious dish from spoiled products.

2. If it is not possible for you to buy chilled chicken hearts, feel free to take factory-frozen hearts. It is best if they are already packaged in their original packaging. Carefully inspect the frozen hearts before buying. Pay special attention to the layer and condition of the ice. High-quality frozen chicken hearts should be completely covered with the thinnest transparent ice film. If there is too much ice, if it is unevenly distributed, if it has lost its transparency and has become more like snow, then you are being offered a product that was stored or transported incorrectly. Such hearts have already been defrosted and frozen again. It is better to refuse such a purchase. After all, repeatedly frozen hearts have already lost most of their taste, but they have certainly acquired unnecessary rigidity. In addition, in the case of such a deception, there is a high probability that you will be deceived with the freshness of hearts, because in the process of repeated defrosting they could simply deteriorate.

3. Before starting the preparation of the intended dish, chicken hearts must be properly prepared. If you bought frozen hearts, thaw them as slowly as possible. It is best to leave them overnight in the lower compartment of the refrigerator. Hearts defrosted in this way retain their culinary qualities and nutritional properties best of all. If you have successfully purchased fresh chilled hearts, you can start preparing immediately. First of all, thoroughly rinse the chicken hearts under running water. Then, armed with a small sharp knife, make neat but deep incisions on each heart and remove any remaining blood clots inside. Rinse the chicken hearts again with water inside and out, drain in a colander and let the excess water drain. Now is the time to start preparing your chosen dish.

4. A spicy appetizer of chicken hearts and carrots will surely appeal to all lovers of spicy snacks. 250 gr. boil chicken hearts in salted water until tender for 10 - 15 minutes, cool and cut the hearts into quarters. Cut two large carrots into very thin strips, lightly salt and remember a little with your hands. Mix hearts and carrots, add 2 tbsp. spoons of soy sauce, 1 tbsp. spoon of white wine vinegar, ½. A teaspoon of paprika, ½ teaspoon of ground coriander, a pinch of nutmeg, black and red pepper to taste. Mix everything. In a saucepan, heat 2 tbsp. tablespoons of vegetable oil, add two chopped garlic cloves and one small finely chopped onion. Stir over high heat for a minute, remove from heat and pour over chicken hearts. Mix everything immediately. Leave in a cool place for 12 - 24 hours. Sprinkle with chopped green onions before serving.

5. A hearty and very fragrant hot appetizer of chicken hearts is perfect for strong drinks and will decorate any holiday table. Peel and grate a ginger root about 2 cm in size on a fine grater, squeeze the juice from two sour tangerines, mix ginger and juice, add 2 tbsp. tablespoons of dry red wine and a pinch of black pepper. Pour 500 gr. with the resulting marinade. prepared in advance chicken hearts and leave at room temperature for 30 minutes. Finely chop one medium onion, finely chop one carrot. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add onions and carrots and fry until golden brown. Then add the hearts along with the marinade and simmer covered for 10 minutes. Remove the lid, salt the hearts to taste, stir and simmer for a couple more minutes until all the liquid has boiled away. Then add 1 tbsp. a spoonful of liquid honey, mix, add 2 tbsp. tablespoons chopped parsley, mix again and remove from heat. Serve hot on a platter garnished with lettuce and parsley sprigs.

6. A salad of chicken hearts and mushrooms turns out to be very tasty. In a skillet, heat 2 tbsp. tablespoons of butter, add one finely chopped onion and fry until translucent. Then add 250 gr. chicken hearts cut into quarters. Fry, stirring often, for 10 minutes. Then add 250 gr. fresh or canned champignons, cut into thin slices. Fry everything together for another five minutes. Remove from fire and cool. In the meantime, prepare the dressing. To do this, mix 2 tbsp. spoons of low-fat yogurt, 1 tbsp. spoon of mayonnaise, 1 teaspoon of table mustard, 1 teaspoon of mustard seeds, one crushed garlic clove, salt and black pepper to taste. Let the dressing sit for 10 minutes. Transfer the hearts with mushrooms to a salad bowl, pour over the dressing and garnish with thin slices of hard cheese and fresh parsley.

7. A very simple, light and at the same time very tasty soup is made from chicken hearts and vermicelli. Clean and rinse 500 gr. chicken hearts, place them in a saucepan and pour two liters of cold water. Bring to a boil, remove the foam, add 1 teaspoon of salt, one carrot, cut into circles, half a finely chopped onion, half a parsley root, cut into small cubes, and cook covered over low heat for 20 minutes. Remove the lid, bring the broth to a strong boil again, pour in 200 gr. vermicelli and cook, stirring, for another 10 minutes. Remove from heat, pour into bowls and garnish with fresh herbs. The special charm of this soup is that you can always change it according to your mood, desire, fantasy. For example, carrots and onions can be pre-fried; from vegetables, you can add half a bell pepper, celery root, leek, etc.

8. And here is another very easy-to-cook chicken heart dish: chicken hearts stewed with potatoes. Despite its simplicity and even asceticism, the dish turns out to be very tasty, satisfying and truly homemade. Clean, rinse and cut into halves of 500 gr. chicken hearts. Peel and cut into small cubes 600 gr. potatoes. In a deep skillet, heat 3 tbsp. tablespoons of vegetable oil, add one chopped onion and fry until transparent, then add chicken hearts and fry everything together for another five minutes. Add the potatoes and sauté all together for another five minutes, stirring occasionally. Then add 1 tbsp. a spoonful of tomato paste, salt and black pepper to taste, mix thoroughly and heat for a minute. Then pour in one cup of hot chicken broth or water and add one bay leaf. Simmer everything together over medium heat, covered, for 20 minutes. Remove from heat, add 2 tbsp. spoons of sour cream, mix and let it brew for five minutes.

9. Fragrant, tasty and savory chicken hearts fried with walnuts are obtained. Clean, rinse and cut into halves 500 gr. chicken hearts. In a skillet, heat 1 tbsp. a spoonful of vegetable oil, add the hearts and fry over high heat, stirring often, for 10 minutes. Transfer the hearts to a separate dish, and return the pan to the fire. Heat up 1 tbsp. tablespoon butter, add one onion, cut into half rings, one small hot pepper without seeds, cut into rings, one minced garlic clove and ½ cup of peeled walnuts, chopped into large pieces. Fry everything together for 10 minutes. Then return the hearts to the pan, salt and pepper to taste, mix thoroughly and heat over low heat for two to three minutes. Remove from heat and let stand covered for another 10 minutes. Serve with boiled potatoes or rice.

10. It’s not at all difficult to cook chicken heart skewers. You can fry them on the grill or just in a frying pan greased with a thin layer of vegetable oil. Peel and rinse, but do not cut, 500 gr. chicken hearts. Prepare the marinade separately. To do this, mix 6 tbsp. spoons of soy sauce, 6 tbsp. tablespoons dry red wine, 1 tbsp. a spoonful of lemon juice, 1 teaspoon of sugar, one minced garlic clove, black and red pepper to taste. Pour the hearts with the resulting marinade and leave in a cool place for 6 to 10 hours. Soak wooden skewers in water for 10 minutes before cooking. Thread the hearts onto skewers and grill for 3 to 5 minutes on each side. Serve with your favorite hot sauce and fresh vegetables.

And "Culinary Eden" on its pages is always happy to offer you even more interesting ideas and proven recipes that will definitely tell you how to cook chicken hearts.