Fried chicken hearts. How to cook soft and juicy chicken hearts

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 add to the 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.

Calories: Not specified
Cooking time: Not indicated

Chicken hearts are delicious! They make excellent hearty salads, casseroles, appetizers, soups and main courses. And compared to many types of meat, this product is not at all expensive. I really like chicken hearts fried with onions. The recipe is very simple, and the dish is hearty and appetizing. It can be supplemented with your favorite side dish and a light vegetable salad.

Ingredients:

- chicken hearts - 400 g;
- onion - 100 g;
- carrots (optional) - 100 g;
- salt - 3/4 tsp. (taste);
- ground black pepper and other spices - to taste;
- water or broth - 100 ml;
- vegetable oil - 4-5 tbsp. l.

Recipe with photo step by step:

1. Chicken hearts can be used both chilled and frozen. Of course, the first dish will be tastier, but it is not always possible to purchase them. In the second case, pre-thaw the hearts by transferring them from the freezer to the main compartment of the refrigerator. Remember to place the tray in a bowl or drip tray so that the liquid from the defrosted product drains into it. This defrosting method is the most gentle, fried hearts will turn out juicy and tasty. But if you do not have time to wait, open the package and transfer the hearts to cold salted water. After about 40-60 minutes, it will be possible to proceed with the further preparation of the dish. In the microwave or oven, it is better not to defrost raw foods, because in the process they are already beginning to cook, losing their juiciness. Rinse defrosted hearts.




2. Then cut off excess fat, remnants of blood vessels, remove blood clots and a thin transparent film.




3. In a frying pan, heat half of the vegetable oil indicated in the recipe. You can use both sunflower and olive oil. But it is better to choose an odorless oil so as not to spoil the aroma of hearts and vegetables. Before putting the hearts to fry, be sure to blot them with paper towels. After all, if water gets into the hot oil, the pan will “spit” with hot drops.

By the way, they are still very tasty, be sure to try this recipe too.

4. Fry over high heat until golden brown. If you have time, it is better to fry in small portions, because if you put all the hearts at once, the temperature of the oil will drop sharply, and the hearts will not be fried, but stewed. Fry on the other side too. Then reduce the heat to medium and pour about 100 ml of hot water or broth into the pan. Let the hearts stew for about 10 minutes. During this time, the liquid should completely evaporate. Don't forget to stir occasionally. If the water boils away too slowly, turn up the heat a little.






5. In the meantime, I propose not to waste time and start preparing vegetables. Cut the onion into thin rings or half rings. It goes great with chicken hearts and is available all year round.




6. I also used carrots in this recipe, which gave the dish sweetness and satiety. but it is not necessary to put it, you can do with one bow.




7. When the water boils away in the pan with chicken hearts, pour the remaining oil into it and add the carrots.




8. Then - a bow.






9. Stir and fry until golden brown. 1-2 minutes before cooking, add salt and spices. Of the seasonings, I used only ground black pepper, but you can also put a little garlic, hot red pepper, paprika, coriander, Provence herbs.




10. Stir and bring the dish to readiness. Serve as a separate dish. Also, hearts prepared in this way go well with boiled pasta, rice, potatoes.
Also on our website you can learn how to cook other delicious

How delicious to fry chicken hearts in a pan with onions. Everything you just need to get acquainted with our step-by-step recipe with a photo.
Recipe content:

Sometimes you really want to see something unusual, tasty, easy to prepare on your daily table. But there is no money for delicacies from marbled beef or salmon steaks? Then in such a situation, we suggest that you turn your attention to chicken offal. Namely, chicken hearts. At first glance - not quite appetizing "something", turn into a very tasty and satisfying dish in skillful hands. Moreover, chicken hearts are very tasty if they are cooked correctly.

We offer you a simple and proven recipe for fried chicken hearts with onions. After all, as they say, everything ingenious is simple. But if you want something more complicated and brighter in taste, you are welcome to look at the recipe for chicken hearts in Chinese. Our chicken hearts are best served with mashed potatoes. You can adjust the density of the gravy during cooking. And in the recipe you will learn the main secret of tender and soft hearts.

• Caloric content per 100 g - 135 kcal kcal.
• Number of servings - for 2 people
• Cooking time - 17 minutes

Ingredients:

• Chicken hearts - 500 g
• Onion - 2 pcs.
• Water - 100 ml (optional)
• Salt to taste
• Pepper to taste
• Vegetable oil for frying

Step by step cooking chicken hearts in a pan with onions

1. First of all, let's prepare the chicken hearts. Fat can be left, but it is still worth washing the hearts from blood clots and removing large vessels. We wash the hearts and put them on a sieve to drain excess water.

In the meantime, clean and chop the onion. The more onions, the tastier the dish.

2. Pass the onion in vegetable oil for 5 minutes.

3. Add the chicken hearts that we have prepared to the onion. We also add spices and any greens - for example, thyme, parsley, dill.

4. Fry the hearts over medium heat for 7 minutes. After this time, hearts can be served at the table. They prepare very quickly. Therefore, do not overexpose in a pan, they will become tough, and further heat treatment does not guarantee that they will be soft.

5. But we wanted some sauce. Therefore, they added water (you can take the broth) and poured hearts. Cover with a lid and simmer together for another 5 minutes.

For those who have pets at home, buying chicken offal is a fairly common occurrence. But it is worth considering that our smaller brothers never refuse them, unlike sausages. After all, natural meat stores many substances that are very useful for our body, and sausage is often full of preservatives and other obscure products that are so harmful that even animals refuse to eat them. That's why Don't Give Up Chicken Offal, because, despite the affordable price, their benefits are obvious. Therefore, sometimes you can diversify your menu with chicken hearts fried with onions. They will complement any side dish or salad, and can also be a completely independent dish.

Kitchen appliances and utensils: frying pan, hob.

Ingredients

• Now you can buy frozen and chilled hearts. I recommend using the second option. When buying, pay attention to their appearance and smell.
• While cooking be sure to let all the liquid from the meat evaporate.

• You can add other ingredients to the hearts while cooking. For example, carrots and bell peppers, or make sour cream or tomato sauce. So you have it will make a very tasty gravy to your side dish. By the way, I will leave the recipe for hearts in sour cream for you a little lower.

video recipe

Dear readers, I invite you to watch a short video that shows in great detail the entire process of preparing delicious chicken hearts. You will see how to prepare the meat for frying, how to chop the onion and what happens when fully cooked.

Feed Options

Such a meal perfect addition to any side dish. Put a side dish in a serving plate, top with meat and onions and garnish with parsley or dill.

cooking options

So we have replenished our collection of simple recipes with another delicious offal dish. In this part of the carcass of an animal and a bird, too stored many nutrients, therefore, 1-2 times a week it is recommended to use the liver, kidneys, stomachs or hearts. I want to leave for you some delicious ideas for their preparation.

• You can view and take your own. The meat of this bird is quite popular because it belongs to dietary products. This dish is prepared quite quickly and simply, try it, you will definitely like it.
• Very fast and easy to cook. Sour cream goes well with any kind of meat, making it soft and juicy. In just 20 minutes, a tender, fragrant and healthy liver will be ready for your side dish.
• By the way, here is the recipe. Above, I mentioned that they can be cooked in sauce, and why not make it from sour cream? Try it, I highly recommend it.
• And finally, I'll leave it for you. This by-product has a very low price, but if it is properly prepared, then the taste of the pate is quite delicate and fragrant. You can treat guests to them, as well as make sandwiches for morning tea or lunch break.

Dear readers, I hope you managed to use my recipes and chicken offal is already ready for dinner on your table. If during the cooking process you have any questions or suggestions, you can leave them in the comments, I will definitely take a look. And now I wish you success and bon appetit!

You can often find chicken offal in stores and markets. Some housewives squeamishly bypass them, and experienced ones know a lot about this most valuable and very tasty product. For example, fried chicken hearts, pancakes with giblets, soups, roasts and pies with hearts are very appetizing and tasty. You can talk endlessly about the benefits of hearts, but they are especially useful for children and the elderly.

With chicken hearts, you need to work correctly and choose carefully. When buying, you should pay attention to the color of the product - it should not be brown or dark red. It is preferable to purchase by-products chilled rather than frozen. Another nuance - after the purchase, you need to soak the hearts for 15-20 minutes and remove blood clots.

Ingredients:

• chicken hearts - 1 kg.
• onion - 1 piece.
• table salt - a pinch
• sour cream - 30-50 grams.
• oil (for frying)
• dill - 15 grams.

How to cook fried chicken hearts with onions and sour cream:

1. Wash the hearts well and soak in cool water. Remove blood clots by cutting each heart. If there are no clots, then this procedure is not necessary.

2. Cut the hearts into small pieces. It’s also not worth it to grind too much, just cut one heart into three parts, and do this with all the rest.

3. Peel the onion and cut into half rings or cubes.

4. Pour vegetable oil into the pan, heat it up. Place onion slices into boiling oil. Brown it over medium heat.

5. When the onion becomes golden and soft, you will need to put the prepared pieces of chicken hearts into the pan. Mix everything well. Fry first over high heat (5 minutes), then reduce and continue cooking over low heat. This process may take 15 to 20 minutes. First, liquid will appear in the pan, then it will all evaporate and the hearts will begin to brown.

It is important to periodically stir the contents of the pan.

Advice! Do not forget that hearts are muscle meat, which shrinks very quickly when heated and must be cooked correctly. First, fry over high heat, and then reduce and simmer until tender. Only at the end you can add sour cream (sour product), not at the beginning, otherwise the dish will be tough.

6. At the end of cooking, salt and season with spices.

7. When the meat starts to brown, you can put sour cream. Thoroughly mix this product with all the contents of the pan. Cook for 5 more minutes. If the sour cream is too thick, you can dilute it with a little boiled water.

8. 2 minutes before the end of cooking, put chopped dill. Mix everything and remove from heat.