Chicken hearts in sour cream - cooking recipes so that they are soft and juicy. How to cook chicken hearts

In ancient times, there was a sacred custom - to eat the hearts of animals killed in the hunt. Ancient people believed that along with the heart of an animal, all its strength and health enters their body. Now the hearts of large animals are rarely seen on the shelves, but bird hearts are very popular. Chicken hearts are a tasty, satisfying and relatively inexpensive by-product, with which you can easily diversify your daily menu. From hearts you can cook soups, salads, second and completely independent dishes. It should be noted that the hearts themselves are a fatty product, so in some recipes you can do without the use of oil, which is very good for those to whom it is forbidden. So, how to cook chicken hearts quickly and tasty?

How to cook roast chicken hearts? Cooking fast

You will need:

• 500 gr. chicken hearts;
• 2 onions;
• 2 carrots;
• 2 tablespoons of vegetable oil;
• salt;
• seasonings.

Defrost the hearts in the refrigerator and rinse thoroughly under a strong stream of running water. If desired, you can cut off the film and vessels, so the meat will turn out more tender. Put the hearts in a pan and fry until a delicious crust forms, then add finely chopped carrots, onions and spices. When the carrots become soft, add half a glass of water to the pan and let the hearts sweat over low heat for half an hour. This roast goes well with rice or vegetables.

How to cook chicken hearts and stomachs? gourmet recipe

You will need:

• 500 gr. chicken hearts;
• 500 gr. chicken stomachs;
• 30-40 gr. butter;
• an average bank of sour cream 15% fat;
• salt;
• saffron;
• paprika.

Place thawed and washed hearts and ventricles in a cauldron without oil and put on fire for 10 minutes. Add butter and sour cream to the cauldron and simmer for another five minutes. When there is a lot of juice from the stomachs and hearts, add all the spices and put in an oven preheated to 220 degrees for half an hour. The result is a tender dish with a pronounced creamy taste that goes well with mashed potatoes.

How to cook chicken hearts in sour cream? Delicate and elegant

You will need:

• 500 gr. chicken hearts;
• one bulb;
• 2 medium carrots;
• 100 gr. sour cream;
• a tablespoon of tomato paste;
• a tablespoon of vegetable oil;
• salt;
• spices.

Defrost and rinse the hearts under cold water, and then clean off fat and blood vessels from them. Peel and finely chop the onion, and then grate the carrot on a fine grater. Put the hearts in the pan and fry until golden brown for three minutes, constantly turning over. After that, add the onions and carrots, leave the mixture to cook over medium heat for about 20 minutes. Then add spices, sour cream and tomato paste, mix thoroughly and simmer for another 10 minutes under a tightly closed lid. The finished dish goes well with pasta or buckwheat. Well, if you are not a fan of tomato paste, you can get by with sour cream alone.

Find out how delicious to cook chicken breast: simple and interesting recipes. Find out what you can cook with minced meat - you will find a variety of recipes in our article.

How to cook chicken hearts in batter? good snack

You will need:

• 500 gr. chicken hearts;
• 2 eggs;
• a tablespoon of premium flour;
• vegetable oil;
• salt;

Defrost, rinse and clean the hearts from fat and blood vessels. Cut the hearts lengthwise, remove the ducts and beat off a little. Mix flour, eggs and half a teaspoon of salt - this will be a batter in the future. Dip the chicken hearts in the mixture and fry over medium heat on all sides until the batter turns golden. It can be served as a side dish or as an appetizer.

How to cook patient chicken hearts?

The main disadvantage of this dish is that its preparation will require a lot of patience from you, which can be understood from the name, but the output will turn out to be such a tasty and satisfying dish that the result will justify all the efforts expended.

You will need:

• 700 gr. chicken hearts;
• 1 medium carrot;
• large bulb;
• tomato paste;
• salt;
• spices (it is best to use a mixture for vegetables).

Defrost, rinse and clean the chicken hearts, then put them in a small saucepan and fill with enough water to cover them no more than 1.5 centimeters. When the water boils, add a teaspoon of salt without a slide, reduce the heat to a minimum and leave to cook for 2 hours. After boiling, it is imperative to remove the foam - it contains the main dirt, and the fire should be so small that the water barely gurgles.

What other delicious chicken dishes can you cook? We have compiled a collection of the best recipes - for every taste. The only thing left to do is to choose the right one and surprise guests with a non-trivial approach to an ordinary product.

An hour and a half after boiling, start preparing the dressing. Fry finely chopped onion in a pan, add grated carrots and seasoning. When the carrots become soft, you can add a tablespoon of tomato paste, mix and leave to simmer over low heat for 10 minutes. Next, scoop up half a ladleful of broth and add to the vegetables for extra flavor.

Two hours after the start of cooking the hearts, add the prepared dressing to the pan and simmer over medium heat for about 15 minutes. Chicken hearts according to this recipe go well with both buckwheat and mashed potatoes or vegetables and pasta. When serving, the dish can be decorated with a small amount of fresh herbs.

Of course, there are many more ways to cook chicken hearts. In addition, cooking is an art, and improvisation and the desire to create are more appropriate here than anywhere else. The main thing is not to be afraid to give new tastes to already known dishes.

Daily offal is a cheap meat replacement option if you need to make up for the lack of animal protein. Having managed to cook them correctly, the hostess will create an excellent inexpensive healthy second course or hearty soup with rich broth. Chicken hearts are what you should start culinary experiments with.

How to cook chicken hearts

All ways of serving this offal involve pre-cooking. Even if you are going to fry with vegetable oil or bake on the grill, it must be prepared - do not use it raw. How long the process takes will depend on what actions are planned next. The general scheme for how to cook chicken hearts is as follows:

1. Rinse with cool water, clean from films, remove blood clots, blood vessels. Rinse. Cut into small pieces.
2. Pour 2.5 liters of water into a saucepan. Turn on medium fire.
3. After boiling, put hearts (450 grams) there, do not cover. You don't need to mix.
4. When the water boils again (how long to wait depends on the stove), drain it by throwing the offal into a colander.
5. Pour new cold water carefully - it should barely cover the returned product. Let it boil.
6. Close the lid. Cook, remembering to stir and remove the foam with a slotted spoon. How long to wait depends on the intended dish.
7. Salt (a teaspoon) at the end, and a couple of grams of spices and an onion (how much to add is up to you) can be put 10 minutes before.

How to boil chicken hearts so that they are soft

This offal has a significant drawback - it is a muscle, and it is rigid. Housewives are constantly looking for ways to cook chicken hearts so that they are soft. A few professional highlights:

• Chefs often soak offal in a small bowl with cool water overnight and start boiling in the morning.
• You can similarly pour milk, but only for half an hour, and cook with a piece of butter.
• When cooking, you may need spices - a couple of grams of salt, a mixture of peppers, dried herbs (how much to throw is determined by the cook).
• Cleaning should be thorough (it is especially important to remove blood) - this will benefit not only softness, but also taste and smell.
• Salt should be added at the end of cooking (it will interfere with cooking), but sweet peas, black pepper, bay leaf can be used earlier.
• Softness is facilitated by the use of additional ingredients: oil, soy sauce, sour cream, with which the product must be stewed after cooking. It is not necessary to spread it alone in the pan.
• After the second boil, the by-product must be stirred frequently. An exception is if you decide to cook in a pot in the oven (temperature - 190 degrees).

How long to cook chicken hearts

The duration of waiting for the readiness of this offal depends on several parameters: the size and where it is decided to cook chicken hearts. A couple of time recommendations from the chefs.

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.

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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.

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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.

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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.

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 much time - 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 onions 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 rest of the marinade, 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?