Is it possible to fry chicken hearts. Chicken Heart Recipes

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.

A ruddy meat dish can be created in 10 minutes if you have chilled chicken hearts available. To fry them, you will need additional onions and vegetable oil, a minimum of seasonings and spices. Fried chicken hearts can be served with any side dish of pasta, cereals, baked or boiled vegetables. The dish can be cooled and taken with you on a trip or to work.

Buy chilled hearts, do not hesitate to sniff the product, as unscrupulous sellers often mix different batches of goods. Remember that when frying, the offal may begin to “shoot”, so it is recommended to simmer it only under a closed lid!

Ingredients

• 350 g chicken hearts
• 2 tbsp. l. vegetable oil
• 1 PC. onion
• 3 pinches of salt
• 3 pinches ground black pepper
• 0.5 bunch parsley for serving

Cooking

1. Rinse the chilled hearts in water, cut off the vessels from each offal. If the ingredient is frozen, then defrost it at room temperature for 1-2 hours.

2. Heat up the pan and pour in odorless refined vegetable oil. The type of oil does not matter, you can use olive, sunflower or corn. Without waiting for the oil to warm up, otherwise there will be a lot of “shots”, put hearts into it. We cover the container with a lid and fry the product for about 3-4 minutes on medium heat, without stirring - it will release the liquid and slightly stew in it.

3. During this time, peel the onion from the husk, rinse in water and cut into half rings. Carefully open the lid, put the onion slices into the pan. Add salt and pepper, mix.

4. Fry for another 3-4 minutes, but always under the lid, reducing the heat to a minimum. At the moment when there is no liquid left in the pan, the hearts will take on a ruddy appearance and bounce, hitting the lid.

Fried chicken hearts with onions is an inexpensive, tasty and quick dish. It is healthy, perfectly satiating, combined with any side dish, and suitable as an appetizer. Knowing a few secrets, you can cook juicy and soft hearts with onions in a pan. We will open them in our article, and step by step we will consider the preparation of fried chicken hearts with onions.

Composition and calories

For a long time animal by-products were eaten only by the poor part of the population. One of the reasons for this is the cheapness of the insides of an animal or bird compared to the meat parts of the carcass. Offal is inexpensive to this day, however, this does not reduce their benefits and nutritional value for our body. In addition, the heart of an animal or bird is not a filtering organ, like the liver or kidneys, through which toxins and medicines pass, and therefore is completely safe.

Nutritionists recommend chicken hearts because of the high content of potassium and magnesium - trace elements necessary for the functioning of the cardiovascular system. The presence of B-group vitamins, along with magnesium and manganese, makes them indispensable for the functioning of the nervous system. A large amount of iron, phosphorus in heart giblets saves with anemia or iron deficiency conditions that pregnant and lactating mothers often experience.

Due to the large amount of protein (16 grams per 100 g of product), hearts are recommended to be used more often by people who have increased physical and mental stress, as well as those who have undergone surgery in the post-traumatic period. Chicken hearts are very rich in copper, zinc, chromium - the most important elements for hematopoiesis, vitamins A, PP, a complete group of vitamin B.

The calorie content of boiled chicken hearts is quite low - less than 190 calories per 100 grams. Frying or stewing hearts in sour cream reduces the amount of protein in the dish by increasing fat and carbohydrates.

In the table below, you should consider the complex content of proteins, fats, carbohydrates, and the calorie content of dishes from chicken hearts.

The negative point in the composition of chicken hearts is the presence of cholesterol. It is not recommended to consume more than 150 g of hearts per day more than three times a week, and, of course, it is better to cut off the fat layer from the hearts.

Subtleties of choice

To choose the right and deliciously cook chicken hearts, it is necessary to describe several features of this by-product.

• When choosing between frozen and chilled chicken hearts in the store, it is better to take chilled ones. The frozen product may have been subjected to several frosts, and this may impair the taste of the dish.
• Choose a package with medium-sized heart giblets. The large size of the hearts indicates the venerable age of the chickens, which means they can be tough in a dish.
• If chicken hearts are still purchased frozen, it is important to properly defrost them before cooking, placing them on the bottom shelf of the refrigerator in advance. It is necessary to provide a substrate on which liquid will drain during defrosting.

• The weight of one chicken heart often does not exceed 30 grams, it has a dense muscular structure and a rich dark red color. Due to the density of chicken hearts, it is required to subject them to a longer heat treatment, then they will be softer, more tender in taste. Stewing, boiling hearts should not be less than 40 minutes.
• Due to their small size, chicken hearts are an offal that does not have to be cut, but they must be washed, cut off all tubular vessels and remove existing blood clots.
• To increase the benefits and reduce the calorie content of hearts, removing the fat layer from them will help.
• Another trick to achieving softness of these offal is to pre-cook them for 40 minutes or marinate for 30 minutes or longer if time permits.

Recipes

The recipe for fried chicken hearts with onions is very simple, having mastered it, you can cook other delicious dishes with these offal in a pan.

You will need the following ingredients:

• chicken hearts - 500 grams;
• oil for frying (preferably refined) - 2-3 tbsp. spoons;
• butter (optional) - 1 tbsp. spoon;
• water - 200 ml;
• onion - 1-2 large heads;
• salt, spices, for flavor, you can use a mixture of dry herbs.

Step by step preparation is as follows.

1. Heat the vegetable oil over moderate heat, put the washed, peeled hearts there, fry them quickly, stirring so that the hearts grab a crust on all sides.
2. A gentle creamy note will be added to fried hearts 1 tbsp. tablespoons of butter, but you can do without it.
3. After 5-7 minutes of intense frying, pour in water, cover with a lid and reduce the heat when everything boils.
4. Peel the onions and cut into half rings. After about 25-30 minutes, the water in the pan should boil away (you can increase the fire for this), and the hearts will begin to fry again. At this point, add the onion, fry it over medium heat until golden brown, 5-10 minutes.
5. 2-3 minutes before readiness, salt the dish, pepper, season with suneli hops or Provence herbs.

If you need to feed a lot of people with this dish, for more volume, one or two grated carrots can be added to the onion, the vegetable will add a little sweetness and a rich taste. The resulting dish will be combined with mashed potatoes, baked or fried potatoes, spaghetti, crumbly cereals made from rice, buckwheat or millet. But it is most useful to cook stewed vegetables or a salad of fresh vegetables as a side dish.

Chicken hearts in creamy or sour cream sauce

This recipe can be prepared using the above process as a base. When the hearts are fried, and the onion is almost ready, you need to pour the prepared sauce into the pan. For sour cream sauce, you will need to dilute 1 tbsp. a spoonful of flour and pour into the mixture 3 tbsp. spoons of any sour cream. Wait for the sauce to boil in the pan, stirring, season with salt, spices, herbs, and turn off the finished dish after 5 minutes. In the pan, the products should rest a little (5-10 minutes) and be mutually saturated with aromas.

For chicken hearts in a creamy sauce, at the stage of frying the onion until cooked, it is enough to add 200-250 ml of cream with 10-15% fat content. Boiling, they will begin to thicken, then it's time to salt everything, sprinkle with seasonings, cover, and turn off the heat after 5 minutes.

Such chicken hearts in cream are eaten with Italian durum pasta, sprinkled with grated cheese and garnished with a basil leaf.

Spicy chicken hearts with vegetables in soy sauce

Step-by-step cooking consists of the following steps.

1. Washed hearts free from films, fat layer and tubes, if they are large, cut in half.
2. Marinate the hearts for 30 minutes in a mixture of vegetable oil and soy sauce, grated garlic gruel, paprika, salt and spices.
3. In the meantime, you need to do vegetables - wash and peel, cut everything into strips, onions - into half rings.
4. Fry the vegetables in a hot pan with oil, sending the onions first, then the carrots, chili peppers and hot peppers. There should be enough oil in the pan so that the vegetables do not burn on intense heat, they need to be stirred often.
5. For vegetable frying, put chicken hearts along with marinade, grated ginger (optional).
6. Simmer everything, covered with a lid, for half an hour over low heat.

Serve with transparent funcheza noodles, sprinkled with roasted sesame seeds.

On skewers

Chicken hearts are perfect for stringing them onto skewers. Cooked in this way, chicken hearts look beautiful on the festive table, they are convenient to take with you for a snack in nature.

For the recipe for chicken hearts on skewers cooked in a pan, you will need:

• heart giblets - 500-600 grams;
• 2 tbsp. tablespoons of orange juice and soy sauce;
• 2-3 garlic cloves;
• chili pepper without seeds;
• lemon juice and vegetable oil - 1 tbsp. spoon, as well as oil for frying;
• dry white wine - 3 tbsp. spoons;
• sesame seeds, ginger - 1 teaspoon each;
• wooden skewers, preferably birch.

The cooking process begins with marinating already washed and peeled hearts. The marinade is prepared by mixing lemon juice, orange juice, grated garlic gruel, chopped chili peppers, soy sauce, vegetable oil, grated ginger. Leave offal in such a marinade for 2.5-3 hours, putting them in a cold place and stirring occasionally.

Soak the skewers in cold water for 30 minutes to prevent them from burning in the pan. Pierce the hearts with skewers, the number of giblets should correspond to the diameter of the pan, 6 hearts strung along their own length are enough. Heat the oil in a heavy-bottomed pan, fry the chicken skewers over low heat, about 12 minutes on each side. At the end of frying, pour dry white wine into the pan - when it evaporates, the hearts are ready. Sprinkle with sesame seeds before serving.

In the preparation of hearts in the format of kebabs, you can experiment with various marinades, which are good combinations of honey and balsamic vinegar, pomegranate juice and a glass of cognac, soy sauce and lemon juice, mustard and carbonated mineral water, onion and sour cream. You can come up with your own marinade recipe by trying different combinations of flavors.

For how to fry chicken hearts with vegetables, see the video below.

Chicken hearts are an affordable delicacy that can be easily, tasty, and quick to prepare.

It is boiled, fried, baked and stewed in a variety of ways.

In addition, they use vegetables, cereals, mushrooms, but the best friend is onions.

Chicken Hearts with Onions - General Cooking Principles

Pre-treatment of hearts consists in cutting off adjacent tubes, removing excess fat from the surface. Then the organ is cut lengthwise, washed well inside to remove any remaining blood. But you can simply soak the product in cold water, then press hard on each heart to release the clots.

Hearts are mostly fried and baked without prior heat treatment. But some dishes require boiling. The product is simply placed entirely in boiling water and cooked for up to half an hour. In this case, it is better to cut it after cooking, so that the pieces are neater.

Onions are mainly used onions. It is cut and fried, stewed, baked with hearts. Quantity and preliminary preparation are determined by the recipe.

What else do hearts cook with:

Carrot;

Potato;

Cabbage;

Seasonal vegetables;

You can add any spices to the dishes. Seasonings for chicken, meat, vegetables are great for hearts. They are harmoniously combined with garlic, different types of pepper, herbs.

Braised chicken hearts with onions in sour cream

A wonderful way to cook chicken hearts with onions and sour cream. Offal is juicy, tender. We take any fat content of sour cream, but it is better not less than 20%.

Ingredients

0.5 kg of hearts;

0.05 kg of oil;

0.15 kg of sour cream;

0.15 kg of onion;

1 spoon of flour.

Cooking

1. Cut the washed hearts into four parts. You will get slices resembling straws.

2. Sprinkle the pieces with flour and stir.

3. Heat the oil in a pan and transfer the hearts into it, fry a little.

4. Add chopped onions to the hearts, fry the dish until half cooked.

5. Add salt to sour cream, pepper. You can throw a clove of garlic and any seasonings at your discretion.

6. Pour the sauce into the hearts, stir and cover the pan.

7. Stew the dish for about ten more minutes, look at the readiness of the hearts. We don't make a big fire.

Chicken hearts fried with onions in a pan

To prepare simple, but very tasty fried chicken hearts with onions, you will need the most minimal set of products. The dish is great for side dishes of potatoes, buckwheat, pasta.

Ingredients

0.7 kg of hearts;

0.2 kg of onion;

Salt and pepper;

60 ml oil (you can use any fat).

Cooking

1. Rinse the hearts, cut off the tubes and cut in half. Pour cold water over and rinse well. Then lightly dry on a cutting board.

2. Cut the onion into strips or half rings, do not grind.

3. Heat up the oil and put the hearts into it, fry until a light crust appears.

4. Add the onion, fry for another minute, then cover, reduce the fire at this stage. We cook in our juice for about 15 minutes.

5. Remove the lid, salt and pepper the dish, bring it to full readiness. All liquid should evaporate. At the end, you can season with herbs, sprinkle the dish with any spices.

Chicken hearts with onions and carrots

Another version of the stew with sour cream of chicken hearts with onions and carrots. For cooking, you need a saucepan or a large frying pan.

Ingredients

700 grams of hearts;

1 carrot;

0.2 liters of sour cream;

Salt and pepper;

2 pieces of onion;

2 spoons of pasta;

A little oil or fat;

0.5 bunch of dill.

Cooking

1. Cut all the hearts in half, put them in a saucepan with oil and simmer under the lid for about twenty minutes.

2. While the hearts are stewing, cut the vegetables into strips.

3. Open the pan, evaporate all the liquid from the hearts.

4. Add vegetables and fry until soft.

5. Combine tomato paste with sour cream, stir.

6. As soon as the vegetables are browned, add a mixture of sour cream and pepper to them. At the same stage, salt the dish and throw any seasonings into it.

7. Stir everything thoroughly, cover and leave to languish at a low boil for five minutes.

8. Chop the dill finely, send it to the pan and turn it off.

Chicken hearts with onions and cabbage

The recipe for a dietary dish of chicken hearts with onions and white cabbage. It is better to cook it in a cauldron or a thick-walled pan. According to the recipe, tomato juice is added to it, which can be replaced with grated tomatoes or diluted paste.

Ingredients

0.4 kg of hearts;

2 onion heads;

0.7 kg of cabbage;

2 tablespoons of oil;

2/3 cup tomato juice

Cooking

1. Cut the hearts into four parts, throw them into a cauldron with two tablespoons of oil, lightly fry. Then cover and let the offal stew until soft. If the hearts secrete little juice, you can pour a little boiling water.

2. Add the onion cut into thin strips to the stewed hearts, fry.

3. Shred the cabbage and also send it to the cauldron. Mix well and fry for three minutes.

4. Pour in tomato juice, put salt and throw any seasonings.

5. We cover and bring the hearts with vegetables to full readiness. At the end, we try the dish, if necessary, add more spices, add herbs.

Chicken hearts fried with onions and potatoes

The option is by no means dietary, but a very satisfying and tasty dinner dish of fried chicken hearts with onions and everyone's favorite potatoes.

Ingredients

0.4 kg of hearts;

0.5 kg of potatoes;

0.2 kg of onion;

60 grams of oil;

A clove of garlic;

4 sprigs of parsley.

Cooking

1. Boil the hearts in boiling water for half an hour. Throw it in a colander, let it cool down.

2. Peel the potato tubers, cut into strips and send to fry in a pan. Immediately cover with a lid until the bottom part is browned.

3. Cut the slightly cooled hearts into strips, also chop the onion heads. Let's not mix them together.

4. Open our potatoes, if the bottom is browned, then mix.

6. As soon as the dish is almost ready, add hearts and salt, stir.

7. Add fire and fry the pieces of food until golden brown.

8. Finely chop the parsley and garlic and rub together to release the juice.

9. Sprinkle the dish with a fragrant mixture, cover and turn off immediately. Ten minutes later, you can serve it.

Chicken hearts with onions and carrots in pots

The recipe for chicken hearts with onions and carrots, which does not require close attention. In total, it will take about an hour to prepare. Pots are poured with sour cream, but similarly, cream can be used for this purpose in the same amount.

Ingredients

0.8 kg of hearts;

0.3 kg of onion;

0.25 kg of carrots;

0.5 liters of sour cream;

seasonings;

A little butter.

Cooking

1. Cut the peeled onion heads into half rings and fry in a pan with butter for a minute. You can lay the onion raw, but pre-roasting will make the dish much tastier.

2. Cut the hearts in half.

3. Shred carrots into strips.

4. In a large bowl, combine the fried onions with hearts and carrots, add all the sour cream at once and season with spices. We stir.

5. We lay out the mixture in pots, cover and send to the oven. Bake for 45-50 minutes at 190 degrees.

6. You can make the same dish in layers: onions, hearts, carrots. Each ingredient must be sprinkled with spices, sour cream is laid out on top.

Chicken hearts with onions in a creamy sauce

Another variant of an amazing dish of chicken hearts with onions. The proportion of sauce needed is low-fat cream up to 15%. If there is a product with a high fat content, then it can be diluted with milk or simply boiled water.

Ingredients

50 grams of butter;

0.4 liters of cream;

0.6 kg of hearts;

2 large onion heads;

Salt pepper;

1 clove of garlic.

Cooking

1. Boil hearts in boiling water for half an hour. Then cool and cut as you like. You can just cut in half, circles, slices or small straws.

2. We also cut the onion in any way and send it to the pan with melted prescription oil. We fry.

3. Add flour to the onion, stir.

4. After half a minute, pour the cream in a thin stream. Stir vigorously at the point of contact with the pan so that the sauce does not grab lumps.

5. Warm up the cream with onions and add the hearts.

6. We throw salt, pepper. You can add garlic right away or leave it for last, depending on the desired result.

7. Cover and simmer the hearts in the sauce for about five minutes so that the pieces are well soaked.

Chicken hearts fried with onions and mushrooms

For fried chicken hearts with onions, ordinary champignons will be used. The dish is cooked in two pans.

Ingredients

0.5 kg of champignons;

3 onion heads;

0.5 kg of hearts;

60 ml of oil;

2 cloves of garlic;

2 spoons of sour cream;

5 sprigs of dill.

Cooking

1. Divide the oil in half and pour into different pans.

2. Cut the mushrooms into slices and put in the oil. Fry under the lid until almost cooked.

3. We cut the hearts into quarters and also send them to our frying pan. Simmer for 15 minutes covered.

4. Shred the onion, open the hearts and add to them. We fry together for another five minutes.

5. We shift the finished champignons into the pan to the hearts. You can and vice versa, we look at the capacity of the dishes.

6. Salt the dish, pepper and put sour cream. It will combine the taste of all components.

7. Stir and fry for another three minutes.

Chicken hearts with onions and carrots with cheese

Another recipe for chicken hearts with onions and carrots in the oven. The cheese used is hard and easy to melt. It is not necessary to use mayonnaise, sour cream is also suitable in the same amount.

Ingredients

0.7 kg of hearts;

0.2 kg of onion;

0.2 kg of carrots;

0.2 kg of cheese;

Seasonings.

Cooking

1. Cut the onion into thin rings, transfer to a greased form.

2. Cut the washed hearts into halves, lay on top of the onion. Sprinkle with salt, pepper. You can take any mixture for meat or chicken.

3. Now it's the turn of the carrots. We also cut it into thin strips and lay it on top of the hearts. You can use a grater, but the chips should be large and not thin.

4. Pour the top with slightly salted mayonnaise and put the dish in the oven.

5. Bake for 25 minutes at 190, then take out. We fall asleep on top with grated cheese and set a second time. Fry until golden brown for about 20 more minutes.

If frozen hearts are used, it is important to thaw them properly. It is advisable not to use a microwave oven for this purpose. It is better to leave the product on the bottom shelf of the refrigerator overnight. To quickly defrost the hearts, you can place them in salted cold water.

From the hearts you can cook not only main dishes. They show themselves well in soups, pates, fillings for pancakes and pies. They can be added to various minced meats for dumplings, casseroles, meatballs and other dishes.

There is a lot of fat on hearts, but it does not have to be thrown away. It is edible, it can be added to various dishes and used for frying.

Taste Info Second: by-products

Ingredients

• for 2-3 servings:
• Chicken hearts - 500 g;
• Onion - 1 large onion (if you like onions, you can take two onions);
• Odorless vegetable oil;
• Favorite spices;
• Dill for serving.

How to cook fried chicken hearts with onions in a pan

Delicious fried hearts with onions in a pan are just a wonderful hot dish for any side dish. Cooking chicken hearts is not difficult at all, but the result should please you.

This offal is not only healthy, but also very tasty. If it is cooked correctly, the hearts will not be tough. A variety of spices will bring their flavor to this dish. Tender or spicy, maybe a little sweet? All this can be done by adding a pinch of hot pepper when frying or marinate them separately for half an hour - an hour.

To prepare the dish, fried chicken hearts with onions, you need to clean our hearts from blood vessels and excess fat (although you can leave a little fat). Then it is best to cut them in half and wash them well outside and inside under cold running water. The water should not be warm, so that the blood does not clot.

Then, a well-washed offal, put in a saucepan with cold water and put on gas. Before frying, chicken hearts can be boiled for 15-20 minutes after boiling water, then they will definitely not be hard. If you are not going to cook, then get ready for the frying process to lengthen.

Now cut the onion into half rings. I took one medium onion, but fans of the fried onion are better off taking two.

Then put the onions and hearts in a pan with heated vegetable oil (it should already be boiling in the pan).

Add spices to taste and cover with a lid. Cook over medium heat for 20 minutes (this is if they were pre-boiled). Raw hearts are cooked for 40-45 minutes. Stir every 10-12 minutes (to stew evenly).

After this time, remove the lid and cook over high heat, constantly stirring the hearts so that they do not burn. This is necessary so that the hearts turn red on all sides.

Ready-made chicken hearts can be a snack for beer if you used spicy seasonings or as an addition to a side dish of mashed potatoes or boiled rice. Sprinkle with finely chopped dill before serving.

Chicken hearts with sour cream

Very tasty fried chicken hearts with sour cream and onions. Sour cream sauce makes this dish more tender, the hearts are soft and tender. Great option for kids.

Ingredients:

Cooking

Chicken hearts with gravy

Chicken hearts are very tasty with tomato sauce, my children love this dish very much, I cook mashed potatoes as a side dish.

Ingredients:

• Chicken hearts - 500 g;
• Vegetable oil - 50 g.

Fortomato sauce:

Cooking:

1. Sort the hearts and rinse under running water. Then put in cold salted water and boil over medium heat (10 minutes after boiling).
2. Then remove from the water and put in a hot pan with heated sunflower oil. Simmer covered for 10-15 minutes until the by-product becomes soft. Then open the lid and let the hearts brown a little (but not much).
   Separately, you need to cook the sauce in a pan. Fry onion, grated carrots and finely chopped bell pepper in equal amounts in sunflower oil. When the vegetables are almost ready (in 2-3 minutes), add 2 tablespoons of tomato paste, salt and a little sugar, 30 g of water.
3. The finished sauce is added to the hearts, allowed to stew over low heat under a lid for 3-5 minutes, and then removed from the heat. Serve hearts in sauce hot.

Now give the hearts the opportunity to brown well and remove from heat. Feel free to lay out in a dish and serve hot, pouring sauce on top of the side dish.

Cooking Tips:

• To give the dish an original flavor, you can marinate the hearts in soy sauce or honey with horseradish, or simply sprinkle with your favorite spices. Put the offal in a bowl, pour the marinade and leave for half an hour. And then fry in a pan.
• If you fry hearts in a pan, immediately putting them in hot fat, without pre-boiling or pickling, you can get a strong roasted product, such a dish can be used as an appetizer for beer. But if they are boiled, cooked with sour cream or marinated before frying, the dish will be softer and even tender inside.
• Very tasty fried hearts with gravy. But remember that in this case, the food must be served hot.