Braised chicken hearts and stomachs. culinary paradise

Recipe for stewed chicken hearts and gizzards with step by step preparation.

• Dish type: Hot dishes
• Recipe Difficulty: simple recipe
• National cuisine: Russian kitchen
• Reason: For lunch

• Preparation time: 12 minutes
• Cooking time: 2 h
• Servings: 6 servings
• Amount of calories: 66 kilocalories

Stewed chicken hearts and stomachs will appeal to your whole family. They have a high protein content, so they are especially useful for a growing organism. Great option for a family dinner!
If you are wondering how to cook stewed chicken hearts and gizzards, then just read this recipe. From it you will learn how to make a simple offal dish that your whole family is sure to enjoy.
Servings: 6

Ingredients for 6 servings

• Chicken stomachs - 400 grams
• Chicken hearts - 400 Grams
• Tomato paste - 2 tbsp. spoons
• Carrot - 1 Piece
• Onion - 1 piece
• Salt, sugar - to taste

Step by step recipe

1. Rinse the hearts and ventricles under cool running water and pat dry. Clean off films. You can use both chicken and turkey offal. Ducks will do as well.
2. Put a frying pan on the stove, heat it over high heat. Pour odorless vegetable oil into it and put it in a frying pan. Fry offal for ten minutes without covering with a lid.
3. Now fill the hearts and ventricles with two glasses of clean drinking water, bring it to a boil, reduce the heat to a minimum. Cover with a lid and simmer the offal until the water has evaporated.
4. While the offal is stewing, take the onion, peel it from the husk. Chop the vegetable into cubes. Peel and wash the carrots, then grate. Heat the vegetable oil in a frying pan, sauté the prepared vegetables on it until golden brown.
5. Then add tomato paste to the browned vegetables. To make it easier to mix the ingredients, you can pre-dilute the tomato paste with a little water. Pour it into the pan, simmer for three minutes.
6. Transfer the tomato with vegetables to the hearts and ventricles. Add sugar, salt, and any other spices you like. Stew under a closed lid for another ten minutes - and you can serve!

I present to your attention dishes prepared from chicken hearts. The preparation of these dishes is so easy, and the ingredients are available, that it will not be difficult for you to make each dish presented at home.

Hearts go very well with sour cream, cheese, mushrooms and cream. Therefore, any combination is possible here. And as a side dish, you can use any product. It can be both vegetables and pasta, or cereals.

Heart dishes are a great solution for a quick lunch or dinner. It turns out quickly and, of course, tasty - which is important for any housewife!

Chicken with erdechki stewed in sour cream with rice

Thanks to sour cream, chicken or chicken hearts will become juicy, soft and tender. Rice grains will betray even more satiety.

This is a very original, tasty and not at all expensive option for food. Cooking this dish takes a minimum of time, but brings maximum pleasure.

Ingredients:

• Chicken hearts - 500 gr.
• Onion - 2 pcs.
• Butter for frying - 100 gr.
• Vegetable oil - 5-6 tbsp.
• Sour cream - 100 gr.
• Garlic - 3 cloves
• Rice - 1 cup
• Salt, pepper, seasonings to taste.
• Greenery
• Water - 1.5 liters.
• Flour - 1 tbsp.

Hearts must be thawed in advance and rinsed well under running water. It is desirable to remove all fatty and sinewy areas

We cut hearts. It is not necessary to make small pieces, it is enough to cut in half. Along or across - as you like

Cut the onion into medium cubes. So that the onion does not sting the eyes, it must be held in cold water. Or constantly wet the knife

In the heated vegetable oil, put a small piece of butter. Our dish will be more fragrant and rich.

Pour half the chopped onion into the prepared oil for frying. It should become a light golden color. We bring to half-readiness

Let's move on to frying the chicken product. Put them on the fried onions. Stir and fry until golden brown, pour the remaining fresh and not fried onion here.

When the hearts are fried, pour water into the pan. And we start to extinguish little by little

So that our broth is not too liquid, we will add flour. Pour flour into a separate bowl and slowly pour water. Stir so that no lumps form.

Pour the diluted flour into the contents of the pan and stir well.

Next we add sour cream. If it is very thick, you can dilute it a little with water. We mix everything

Sprinkle spices, salt and black pepper to taste. You can grind 1-2 cloves of garlic, but this is already an amateur. And simmer until the meat is fully cooked.

Our hearts are ready. Let's move on to

Rinse the rice well under running water through a colander

Pour the washed rice into a saucepan and cover with water. The proportions of rice and water are 1:2. Put on fire and bring to a boil

When the rice boils, pour in a little vegetable oil and add salt. Cook until the water boils away. Since rice easily sticks to the bottom of the pan, do not forget to stir it occasionally.

Our rice for garnish is ready. Crumbly and very tasty.

Bon appetit!

Recipe for chicken hearts in sour cream with potatoes

Potatoes are an indispensable product in our life. It can be served in any form. But this time we will look at how to stew chicken hearts along with potatoes.

Ingredients:

• Chicken hearts - 1 kg.
• Potatoes - 2-3 kg.
• Onion - 2 pcs.
• Medium carrot - 1 pc.
• Garlic cloves - 5-6 pcs.
• Spices, salt, pepper, bay leaf - to taste
• Red and green bell peppers - 1 pc.
• Tomato sauce - 100 ml
• Sour cream - 5-6 tablespoons
• Water - 1-1.5 liters.

Cooking sequence:

This dish can be used both for a festive table and for everyday use.

Cut chicken hearts in half. Dip them in a pot of water and boil them on the fire. This is necessary so that they are somewhat more tender and softer in the future.

Onion cut into thin half rings. Can be straws

We put the cast iron on the fire, pour a little vegetable oil into it. Put the chopped onion in the oil to fry a little

We clean the carrots and three it on a medium grater. Then we transfer it to the cast iron with onions

Now you need to cut the peppers into small strips. To make the dish look more appetizing and beautiful, we use multi-colored varieties

We lay the chopped pepper in the main mass. Mix everything and fry a little.

Mix everything thoroughly and let stand for a while.

When the hearts have cooled, cut them into medium pieces and send them to a plate.

When everything is chopped, transfer to a cast iron and mix

While everything is fried, cut the potatoes into large pieces

Add a little water to the fried vegetables and put the potatoes there

Separately, dilute sour cream with tomato sauce and pour potatoes. We mix everything, continue to simmer

10 minutes before the dish is ready, put the garlic, herbs, eggs and spices. If there is not enough liquid, then you should add a little water, simmer until cooked

The dish is ready. Enjoy your meal.

Recipe for stewed hearts in sour cream with carrots and onions

Many do not like when there is a lot of broth or gravy. Therefore, the option of such preparation is definitely suitable. The dish turns out juicy, with a small amount of liquid.

Ingredients:

• Chicken hearts - 1 kg.
• Onion - 1 pc.
• Carrot - 1 pc.
• Greens - 1 bunch
• Sour cream - 100 g.
• Vegetable oil - 100 g.
• Butter - 50 g.
• Water - 1 tbsp.
• Flour - 1 tbsp.
• Salt, pepper - to taste

Cooking sequence:

1. Peeled carrots cut into strips longer and thinner. In extreme cases, you can grate on a coarse grater

2. Grind the onion into thin half rings or straws

3. Put the oil in the pan and pour out the well-washed hearts. Fry to remove all excess liquid from the meat. You don't need to cut them

3. This is what fried hearts look like. Now let's move on to frying vegetables.

4. In another pan, fry the onions and carrots until golden brown. Vegetables should be soft

5. Add fried onions and carrots to the hearts

6. Add water, salt and pepper to taste, mix everything and simmer under a tightly closed lid

7. After a short time, pour the greens on top. Add sour cream (can be replaced with milk). Stir, bring to a boil and simmer for another 5 minutes.

Our yummy is ready. Bon appetit!

Cooking a dish in sour cream with mushrooms

Even the simplest food can taste amazing. Chicken hearts cooked in sour cream sauce with mushrooms and a little garlic is a chic dish that can be served with or without a side dish.

Ingredients:

• Chicken hearts - 250 g.
• Champignons - 300 g.
• Onion - 1 pc.
• Garlic - 4 cloves
• Thick sour cream - 150 g.
• Vegetable oil - for frying
• Water - 180 ml.
• Dill - 1-2 bunches
• Coriander - 5 g.
• Salt and pepper - to taste.

Cooking sequence:

1. Having previously thawed the chicken hearts, it is necessary to remove the fatty layers from each. Then cut lengthwise and rinse thoroughly. After that, put in a colander so that all excess liquid is glass

2. Pour vegetable oil into a hot pan and fry them until golden brown

3. We cut the mushrooms into thin plastics. It is desirable to keep the contour of the fungus

4. Chop the onion as finely as possible. It needs to be sautéed in vegetable oil.

After that, add chopped mushrooms and fry until excess moisture comes out.

passerovka- frying vegetables in vegetable oil, temperature 120C.

5. When the mushrooms have reached the desired state, add chicken hearts to them. Then add chopped garlic and mix well.

6. Put sour cream, salt and spices to taste. Stir thoroughly

7. Then add water, mix again to get a homogeneous sauce

8. Close the lid tightly and set to simmer for about 30 minutes

We lay out the finished dish in portions and you can eat. Bon appetit!

Chicken hearts and stomachs stewed in sour cream

In this recipe, add the ventricles to the chicken hearts, which are also no less tasty. They will make the dish more rich and satisfying.

Ingredients:

• Chicken hearts - 0.5 kg.
• Chicken stomachs - 0.5 kg.
• Bay leaf - 2 pcs.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Sour cream - 5 tablespoons
• Garlic - 4-5 cloves
• Salt, pepper and spices to taste.

Cooking sequence:

As a side dish in this dish, you can use any, be it mashed potatoes, rice, buckwheat, etc. You can also use pasta.

1. You need to boil the washed hearts and stomachs in advance.

Put a little salt, bay leaf and half an onion into boiling water. These products will give a certain aroma and taste to meat products. Boil everything for about 10 minutes

2. Peeled carrots grate on a coarse grater

3. Chop the onion and garlic as finely as possible. Garlic is best crushed

4. Cut the boiled meat. Hearts can be cut in half, but the ventricles can be cut into strips or cubes

5. Pour oil into a hot pan. Lightly sauté the garlic first. It will add aroma to the oil and great taste. Then put onion. Stir constantly until a golden color appears.

6. Put the carrots to the fried onion, fry together

7. Having given the vegetables a delicate golden hue, pour the prepared hearts and ventricles. Mix again

8. When all the components are fried, you need to add a little water

9. In order for our sauce to be elegant and tastier, put sour cream. Then mix thoroughly

Chicken offal (especially stomachs and hearts) is very loved and popular in our country. They cost a penny, but they have a delicate taste and pleasant aroma. Of course, if they are cooked correctly. A great option is stewed ventricles and hearts. You've never tasted such hot food!

Recipe for stewed chicken hearts and gizzards

Rinse chicken hearts and stomachs thoroughly in cold water, put in saucepans (separately), pour water, salt and put on fire. Boil offal until fully cooked. Cut the onion into half rings, grate the carrots on a coarse grater. Fry vegetables in vegetable oil until tender.

Add boiled hearts and ventricles to vegetables in a pan and simmer for 15 minutes. After the specified time, pour the broth into the pan, cover and simmer for 10 minutes. After that, add sour cream, salt, spices to vegetables and offal. Simmer the resulting mixture for another 15 minutes.

Chicken hearts in sour cream - an unusual alternative to liver Sprinkle the finished dish with finely chopped herbs. Serve with fresh vegetables or any other side dish. The ventricles and hearts are soft, tender and very tasty. Just lick your fingers! And remember: as a seasoning in this dish, you can use not only the notorious pepper, suneli hops and basil.

Use turmeric or curry seasoning! In this case, the dish will turn out bright, yellow and no less tasty. And a little soy sauce or teriyaki sauce added to vegetables and offal during stewing will turn the dish into a real masterpiece of Asian cuisine.

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.

Chicken hearts are becoming an increasingly sought after product that is often found in the home diet, and many restaurant menus can boast of dishes featuring them. Such popularity is due to the delicate taste of this delicacy, excellent compatibility with many other ingredients, as well as amazingly low cost. At the same time, salads, soups, and main dishes are prepared from chicken hearts.

Despite the fact that chicken hearts are an offal, they also contain useful substances and trace elements. At the same time, the product is considered dietary, so you can cook it at least every day, even with a strictly limited diet.

Most often, chicken hearts are stewed in sour cream. This dish takes a minimum of time, but is great for a family dinner. At the same time, hearts in such a sauce become very soft and literally melt in your mouth. For cooking, use pots, pans or a multicooker bowl. In any case, the dish turns out amazingly tasty and fragrant.

You can stew chicken hearts in sour cream with the addition of various ingredients. It can be side dishes or some kind of meat. So, for example, hearts are often cooked along with chicken ventricles. Of the side dishes, potatoes, buckwheat and rice are especially popular. They perfectly complement the taste of chicken hearts in sour cream, regardless of the recipe chosen. Mushrooms (mainly champignons), fresh herbs and vegetables are also added to the hearts.

Various spices and garlic are put in sour cream, flour is also used to thicken the sauce. If, on the contrary, you want more gravy, then add meat broth to the pan.

All the ingredients for this dish have a very delicate texture, which also emphasizes the sour cream sauce. Hearts with mushrooms will turn out very fragrant with this composition of products, but you can also add your favorite seasonings to them. This delicacy is prepared very quickly, so it is perfect for a homemade diet. It is best to use rice as a side dish - it will emphasize the taste of the dish and quickly soak into the delicious juicy gravy.

Ingredients:

• 600 g chicken hearts;
• 300 g of champignons;
• 200 g sour cream;
• 2 onions;
• 1 bunch of dill;
• 1 tsp curry;
• 6 art. l. vegetable oil;
• Salt pepper.

Cooking method:

1. Rinse chicken hearts, pat them dry with paper towels and cut each in half.
2. Mushrooms also wash and cut into slices, chop the onion.
3. Heat up a frying pan and pour half of the vegetable oil into it.
4. Fry the hearts on high heat for 10 minutes, then add salt, pepper and curry to them.
5. In a second frying pan, also heat the oil, put the mushrooms and onions on it.
6. Fry the mushrooms for 10 minutes, shift them to the hearts.
7. Add sour cream to the same pan and mix well.
8. Stew hearts with mushrooms for 7-10 minutes over low heat under a closed lid.
9. Finely chop the dill and sprinkle it over the finished dish.

Interesting from the network

The whole charm of the slow cooker is that it allows you to “simmer” the dish, that is, cook it at a low temperature, which comes immediately from the bottom and from the walls of the saucepan. So all the ingredients are perfectly baked, become amazingly tender, exchange tastes and aromas with each other. This recipe can be taken as the basis for more interesting dishes by adding vegetables, herbs or mushrooms to the composition. In any case, all households will remain full, and the culinary specialist will hear the most flattering reviews about the cooked dish.

Ingredients:

• 500 g chicken hearts;
• 700 g potatoes;
• 200 g sour cream;
• 1 onion;
• 30 ml of vegetable oil;
• Salt pepper.

Cooking method:

1. Cut the onion into half rings, pour vegetable oil into the multicooker saucepan.
2. Turn on the “Baking” or “Frying” mode and bring the onion to a golden color (this will take about 10 minutes).
3. Add the washed hearts (whole) to the onion and fry them until golden brown.
4. Season the dish with salt and pepper to taste.
5. Turn on the "Extinguishing" mode and continue cooking for 40 minutes with the lid closed.
6. Peel the potatoes and cut them into cubes about the same size as chicken hearts.
7. Add potatoes to chicken hearts, mix, continue to simmer the dish for another 40 minutes.
8. Put sour cream in a slow cooker, add a little more salt and pepper (if necessary).
9. Mix all the ingredients again and stew the hearts with potatoes and sour cream for 10 minutes.
10. Wait for the multicooker signal and serve the finished delicacy to the table.

Both hearts and ventricles cost mere pennies, but they turn out amazingly tasty with the right selection of ingredients. As a broth, you can use water in which hearts and stomachs were boiled. The finished dish is best served with a salad of fresh vegetables, but if necessary, you can make a more satisfying side dish. It is recommended to add offal to this dish as a whole, without cutting them into smaller pieces. So the taste will be more intense.

Ingredients:

• 500 g chicken hearts;
• 500 g of chicken ventricles;
• 500 ml of meat broth;
• 1 carrot;
• 2 onions;
• 250 g sour cream;
• 30 ml of vegetable oil;
• Greenery;
• Salt pepper.

Cooking method:

1. Rinse the ventricles and hearts, put them in different saucepans and add to each water.
2. Salt the contents of each saucepan a little and boil until tender over low heat.
3. Cut the onion into half rings and grate the carrots, heat the pan with vegetable oil.
4. Fry onions with carrots until golden brown, then put hearts and ventricles on top of them.
5. Fry everything together for another 15 minutes, stirring occasionally.
6. Pour meat broth into a pan with offal and vegetables, cover the pan with a lid, simmer for 10 minutes.
7. When the hearts and stomachs are stewed, put sour cream on them, add spices to taste.
8. Mix all the contents of the pan well and continue cooking for another 15 minutes.
9. Grind the greens, add it to the finished dish and mix.

Now you know how to cook chicken hearts stewed in sour cream according to the recipe with a photo. Bon appetit!

Chicken hearts in sour cream is a dish that will be a real salvation for the family budget, and the household will be delighted with it! Just a few minutes are enough for all the ingredients to turn into a full-fledged and very tasty delicacy. How to cook chicken hearts in sour cream, novice cooks can learn from the following recommendations from more experienced colleagues:

• You can add any seasonings that are usually combined with chicken meat to chicken hearts in sour cream;
• If you want the dish to be not only tasty, but also acquire a rich yellow tint, add a little turmeric to it;
• To stew hearts, you can add teriyaki sauce or soy sauce along with sour cream. This will make the dish more savory;
• Fresh chicken hearts are dark red in color. At the same time, they are dense, smooth and shiny. You should pay attention to all the listed features in order to choose a quality product;
• If you bought frozen hearts, then before preparing any dish, try to get them out of the freezer in advance and defrost at room temperature. If you use a microwave oven, the hearts will become tougher and lose some of their useful properties.