In vain some people think that chicken hearts are just waste after cutting a chicken carcass. If the hearts are properly cooked, then the result will be a very tasty dish.
Hearts are essentially muscles, which means they need to be prepared the same way as, say, a tenderloin, which also consists of muscles.
Chicken Hearts: Cooking Details
There are no tendons in the heart, but it is a circulatory organ, and inside it there may be a blood clot that needs to be removed. Therefore, before heat treatment, the hearts must be incised along the middle, opened like a book, and thoroughly removed gore should be removed. Also remove the protruding blood vessels from the heart (they are white, in the form of tubules and veins). After this treatment, the hearts once again rinse well under running cold water.
Hearts can be boiled, stewed, baked in the oven, fry in a pan.
If you want the finished hearts to be soft and juicy, do not expose them to long-frying. It is enough to put them in hot oil for a few seconds, and when they appear light crust, add other ingredients. For example, onions and carrots, thanks to which the hearts will not lose a large amount of juice.
For the same reason, cook them in a bowl with the lid closed. Steam will settle on the inside of the lid, drain back into the pan or pan, thereby preventing the hearts from drying out and becoming tough.
Housewives often worry about how long the hearts need to be cooked so that they are completely cooked and become soft. It all depends on the age of the carcasses to which the hearts belonged. The younger the chicken was, the faster the hearts would reach readiness. Experienced cooks can easily determine the age of meat by its color: the older it is, the darker it will be. The same applies to hearts. Hearts of young chickens will be ready in half an hour, and the old ones can boil up to two hours. Therefore, the readiness of the hearts is determined by taking a sample. But, of course, the duration of the quenching does not hurt them: from this, they will only get tastier, juicier and softer.
From chicken hearts you can cook soup, pickle, borscht, hodgepodge.
Chicken hearts fit any sauce. They can be stewed in sour cream, with tomatoes, onions and other vegetables.
Ready hearts are suitable for any side dish. This may be potatoes, rice, buckwheat porridge, cabbage, pasta.
Chicken hearts stewed in sour cream
Ingredients:
- chicken hearts - 0, 6 kg;
- low-fat sour cream - 200 g;
- salt;
- onions - 2 pcs .;
- black pepper - pinch;
- ghee - 30 g;
- dill.
Method of preparation
- Prepare the hearts, as mentioned above.
- Cut onions into small cubes.
- Melt the butter in a skillet or pan. Put the hearts. Stir slightly. Put onions. Save it to a light yellow color. Make sure that hearts or onions are not burnt, otherwise the taste of the sauce will be spoiled.
- Fill the hearts and onions with sour cream. Stir. Add some water so that the contents of the pan are completely covered with liquid. Make a small fire, cover the dishes with a lid. Stew hearts in sour cream until soft - about 40 minutes. 15 minutes before the readiness, add salt and pepper.
- Sprinkle the finished dish with chopped dill.
Chicken hearts stewed with potatoes in a slow cooker
Ingredients:
- chicken hearts - 0, 4 kg;
- carrots - 200 g;
- onions - 200 g;
- medium sized potatoes - 400 g;
- black pepper - 5 peas;
- bay leaf - 1 pc .;
- salt;
- Bulgarian red pepper - 0, 5 pcs .;
- refined sunflower oil - 50 g.
Method of preparation
- Pour oil into the multicooker bowl, turn on the “Baking” or “Frying” function. When the oil warms up, put the onion sliced in half rings. Pass until soft. Add the grated carrots. Fry everything together for 3-4 minutes with the lid open.
- Place prepared hearts in a bowl, mix. When they appear light crust, put chopped pepper, warm it. If you do not like the taste of Bulgarian pepper in stewed potatoes, you can not add it.
- Pour in the hot water so that it covers the hearts 1 cm. Switch the multicooker mode to “Quenching / Soup”, lower the lid and simmer the hearts for 30 minutes.
- Cut potatoes into cubes. Dip in the broth. Put a bay leaf, peppercorns, salt. Stir. Continue stewing until the potatoes are soft.
Chicken Hearts in Tomato Sauce
Ingredients:
- chicken hearts - 0.5 kg;
- tomato paste - 20 g;
- sugar - 3 g;
- onions - 1 pc .;
- garlic - 2 cloves;
- carrots - 1 pc .;
- refined sunflower oil - 40 g;
- salt;
- ground coriander - 5 g;
- black pepper;
- dried basil - 3 g;
- soy sauce - 5 ml.
Method of preparation
- Pour oil into the cauldron, warm it well. Put onion sliced into thin straws, save to yellowish color.
- Add the prepared hearts to the onions, stir and fry them slightly.
- Cut the carrots into thin straws, combine with hearts and onions.
- Put the tomato paste, sugar and salt. Pour in soy sauce. Fry everything together for about a minute, then pour in hot water to the level of the cauldron contents.
- Cover the dishes with a lid, reduce the heat to minimum, extinguish hearts for about 40 minutes. Put spicy herbs and garlic, crushed with a knife. Cook for another 10 minutes. Serve with pasta, potatoes or rice.
Hearts stewed with sour cream and tomato
Ingredients:
- chicken hearts - 0, 6 kg;
- onions - 1 pc .;
- sour cream - 100 g;
- tomato paste - 1 tbsp. l .;
- salt;
- sugar - 0, 3 tsp;
- red pepper - pinch;
- garlic - 3 cloves;
- vegetable oil - 30 g.
Method of preparation
- Heat oil in a pan. Put the chopped onion and passe until soft.
- Put prepared hearts. Fry lightly with onions.
- Combine sour cream with tomato paste, dilute a little with water, fill hearts with this sauce. Cover the pan with a lid, simmer for 40 minutes over low heat.
- Put salt, sugar, pepper, crushed garlic. Cook for another 15 minutes.
Solyanka with chicken hearts
Ingredients:
- chicken hearts - 0, 3 kg;
- onions - 2 pcs .;
- ham - 100 g;
- tomato paste - 1 tbsp. l .;
- salted cucumbers - 1 pc .;
- olives - 80 g;
- vegetable oil - 1 tbsp. l .;
- carrots - 1 pc .;
- salt;
- ground black pepper;
- lemon - 1 pc.
Method of preparation
- Wash the hearts, remove the remnants of the blood vessels. Cut in half, remove blood clots, wash again.
- In a cauldron, pour vegetable oil, heat it. Put the onion sliced in half rings and the carrot grated on a Korean grater. Fry them to a light golden color.
- Put the hearts, lightly fry. Add cucumbers, sliced straws, tomato paste, sugar, pepper. Stir. Heat over high heat until the moisture evaporates.
- Pour in so much boiling water to make a thick soup. Close the cauldron with a lid, cook on low heat until the hearts are soft.
- Fry the straw sliced ham separately, put it in the soup. Pour in some liquid from under the olives. Salt lightly if necessary. Boil it all together for another 20 minutes.
- Pour the hodgepodge in a plate, place the olives and a slice of lemon. Sprinkle with chopped greens.
Chicken Hearts Stewed with Mushrooms
Ingredients:
- chicken hearts - 0.5 kg;
- fresh mushrooms (champignons) - 300 g;
- bulb onion - 2 pcs .;
- vegetable oil - 40 g;
- sour cream - 50 g;
- mayonnaise - 50 g;
- ketchup - 50 g;
- salt;
- sugar - 0, 5 tsp;
- mustard ready - 1 tsp;
- favorite herbs to taste.
Method of preparation
- In a cauldron, heat the oil, fry on it until golden brown, cut onion slices.
- Prepare hearts according to the rules, add them to the bow. Stir. Fry slightly. Remember that overcooked hearts are often dry and tasteless. Pour in half a cup of hot water. Close the cauldron lid, simmer on low heat for 30 minutes.
- While the hearts are preparing, wash the mushrooms, dry, and cut them into plates.
- Add them to the hearts in half an hour.
- In a bowl, mix sour cream, mayonnaise, mustard, ketchup, sugar, pepper, salt and your favorite herbs. Pour this mixture of hearts with mushrooms. Stir. The liquid must completely cover the contents of the cauldron. If it is not enough, do not worry: the mushrooms will warm up, they will release some more liquid, they will settle, and the sauce will be quite enough.
- Stew hearts with mushrooms for another 20-30 minutes. Sprinkle with greens.
Chicken hearts with onions and sour cream in a pot
Ingredients:
- chicken hearts - 0.5 kg;
- medium sized onions - 3 pcs .;
- sour cream - 200 g;
- salt;
- ground black pepper - pinch;
- garlic - 2 cloves;
- ghee - 2 tbsp. l
Method of preparation
- Prepare the hearts: wash, cut in half, process and rinse again.
- Cut onions into small cubes.
- Melt butter in a pan, lightly fry hearts on it. Transfer to the pots, taking them half the volume.
- In the remaining oil, save to a light yellow bow, cover them with hearts. Pour in a little broth or hot water: the liquid should cover only the meat.
- Mix sour cream with salt, pepper and garlic passed through the garlic press. Spread over the bow.
- Close the pots with lids and place in the oven, preheated to 200 degrees, for one hour. Sprinkle the chopped hearts in sour cream with chopped greens.
Mistress to note
You can also cook with chicken hearts any salad in which you want to put meat. To do this, dip the processed hearts into boiling water, bring it to the boil again, remove the foam.
Boil the hearts with a low boil for about an hour. In the middle of cooking, put the roots, dill, pepper, bay leaf (optional), salt.
It is necessary to cool them only in broth, otherwise they will be covered with an unappetizing crust, they will darken and become rigid. Before adding to the salad, cut them into straws or thin slices.
In the salad, they go well with salted or pickled cucumbers, mushrooms, boiled eggs, onions, cheese. You can also add green peas to the salad. This salad is better to fill with mayonnaise.
