How to cook chicken hearts correctly?

In a saucepan

Preparation for boiling and the cooking process itself consist of several stages:

Immerse the washed chicken hearts in boiling water. They should occupy 1/3 of the volume of the pan, and water - 2/3.
After the broth returns to a boil, continue cooking for 5 minutes.
Replace the water in the container with fresh water and rinse the hearts separately.
Place the pan on the heat a second time.
To make the chicken hearts tasty and aromatic, in addition to salt, add celery root, bay leaf, onions, black peppercorns and other spices to taste to the broth.

If foam appears during cooking, remove it with a slotted spoon.

To check if the product is ready, pierce it with a knife or fork. If the flowing juice is clear, then cooking can be completed. If the liquid is reddish, continue heat treatment.

In a slow cooker

Kitchen appliances save a lot of time and simplify boiling chicken hearts. Cooking in a slow cooker:

Place the prepared product in a bowl.
Pour water so that it completely covers the giblets.
Set the mode to “stew” or “soup”.
First cook with the lid open. After collecting the resulting foam, close the device.
After 40–60 minutes, the hearts will be ready to eat.

In a slow cooker, cook chicken hearts in the “stew” or “soup” mode.

Recipes

The by-product is used as an addition to porridge, mushrooms, pasta, beans or rice. Broths for soups, goulash, stews, pilaf, shish kebab, and cutlets are prepared from chicken hearts. Let's look at some recipes.

Pie

Ingredients:

hearts – 0.5 kg;
puff pastry – 0.5 kg;
cheese – 200 g;
potatoes – 3 pcs.;
eggs – 2 pcs.;
butter – 20 g;
salt and pepper - to taste.

Preparation:

Boil the prepared chicken hearts. Let them cool, then divide each into 6 parts.
Boil and mash the potatoes.
Grate the cheese on a coarse grater.
Combine all three components. Add 1 egg and salt to taste.
Divide the puff pastry into two equal parts. Roll out one of them with a rolling pin and place on a baking sheet greased with butter.
Place the filling and the second layer of dough on top. Pinch the edges with your fingers. Brush the surface of the pie with beaten egg.
Bake the dish in an oven heated to 220˚C. Cooking time – 40 minutes.

Salad

Ingredients:

hearts – 0.5 kg;
lettuce leaves – 100 g;
onion – 1 pc.;
sunflower oil – 2–3 tbsp. l.;
soy sauce – 160 ml;
salt and pepper - to taste.

Preparation:

Place the offal in a heated frying pan with oil. Fry it for 10 minutes, stirring occasionally.
Add soy sauce and simmer for another 5 minutes. Pepper, salt and cook until done.
Place the product in a separate container. In the remaining sauce, fry the onion, cut into half rings.
Wash and dry lettuce leaves. Place them in a suitable plate, distribute the onions and hearts on top.

Hearts in batter

Ingredients:

offal – 900 g;
eggs – 5 pcs.;
flour – 420 g;
soy sauce – 100 ml;
salt and pepper - to taste.

Preparation:

Soak the giblets in soy sauce for 5-6 hours.
Cut the chicken hearts in half and beat them on both sides.
Beat and mix the eggs with flour. Before frying, dip the offal in batter and place in a heated frying pan.
Fry the hearts until soft and golden brown.

A very tasty recipe for giblets in soy sauce

The first recipe is the easiest to prepare. And here I’ll tell you how to properly clean chicken offal from film and excess vessels. I will not describe this process any further. Therefore, in subsequent versions, you can come back here and just remember how it’s done.

We need:

Chilled chicken hearts - 800-900 g;
Onions - 2 large pieces;
Vegetable oil - 4-5 tablespoons;
Salt and pepper - to taste.

1. Not always, but on some offal there is a film. It can be easily removed with a sharp knife. And from the thick part of the heart we cut off the excess fat and veins.

2. At the top of each heart we make 2 longitudinal cuts. There are blood vessels there. Let's clean out some of the stagnant blood with our fingers, and rinse the rest under water.

3. The next step is to wash each giblet under the tap. To do this, take a colander and place all the meat there.

4. All excess blood will drain. Leave the hearts in a colander for a few minutes to drain the water. You can leave it in the sink or place a water dish underneath it.

5. Peel the onions and turnips. Cut it into quarter rings on a kitchen board.

6. Place a wide frying pan with a thick bottom on the fire. Pour oil into the bottom and heat it up. Place the chopped onion.

7. We don’t waste time and put our hearts in the pan. Add salt and ground black pepper to taste. These spices are enough for a simple recipe.

We need:

Chicken hearts - 800 gr;
Onions - 3-4 heads;
Garlic - 3-4 cloves;
Cilantro - 1 bunch;
Sour cream 15% - 200 gr;
Hard cheese - 100 g;
Vegetable oil;
Salt and pepper - to taste.

1. It’s always convenient to immediately put all the food items on the table. Vegetables need to be washed and peeled. And we remove the film from the hearts and clean the blood from the vessels.

2. Heat the frying pan over medium heat and pour in a little vegetable oil.

3. Fry the hearts in oil for about half an hour. We stir them from time to time with a spatula.

4. When the giblets acquire a stable golden color, add the onion, cut into half rings.

5. Mix the whole mass with a spatula. Leave to fry for another 20 minutes.

6. Then pour in the sour cream and add finely chopped garlic. By the way, the latter can be passed through a garlic press.

7. Rub the cheese on top and mix with a spatula until smooth. The cheese will melt during this time.

8. After about 2-3 minutes, turn off the heat. Sprinkle finely chopped cilantro on top. Cover the pan with a lid so that the dish sits for 3 minutes and is filled with the aromas of fresh herbs and the creamy taste of the hearts.

9. Distribute the cilantro along with the meat. Serve piping hot to the table. And for a side dish you can quickly boil pasta.

Bon appetit!

I wonder if there are people who don't like tomatoes? For example, I simply adore them in any form. Such delicious berries always go well in dinners and give them a slightly sour taste. And the hearts in tomato sauce are very aromatic and appetizing. The recipe here also calls for tomato paste, but it can easily be replaced with 3-4 grated sour tomatoes.

We need:

Chicken hearts - 600 gr;
Onion - 1 head;
Tomato paste - 1.5 tbsp;
Water - 200 ml;
Garlic - 2 cloves;
Mixture of dry herbs;
Olive oil;
Sea salt and pepper - to taste.

1. Boil cleaned and washed chicken offal in slightly salty water for 30-40 minutes. I described how to clean them correctly in the first recipe.

2. Place a deep saucepan on the fire and add a little olive oil.

3. Fry finely chopped onion in a saucepan until transparent. Add a pinch of sea salt.

4. Fry a little, stirring with a spatula. Add dry herbs and freshly ground pepper to taste. Fill the roast with a glass of water.

5. Add our hearts, chopped garlic and stir with the frying. Cover with a lid and simmer for 3 minutes.

6. Place the finished fragrant hearts in portions on plates and serve hot to the table.

We enjoy ourselves with pleasure and move on to the next method of cooking in a slow cooker.

Almost every kitchen has a wonderful assistant - a multicooker. She always makes a delicious dish. You just need to cut all the ingredients and put them in it. Of course, chicken hearts were not left out either. With a set of vegetables you can prepare an amazing dish for lunch or dinner. And I suggest you take a look at this very nice and quick recipe.

Soy sauce gives chicken hearts a spicy and subtle taste. Well, it also replaces salt, since it itself is salty. This oriental dish should be served with unleavened boiled rice, as they do in China.

We need:

Chicken hearts - 500 gr;
Onion - 1 head;
Soy sauce - 2 tablespoons;
Tomato paste - 1.5 tbsp;
Suneli hop mixture;
Vegetable oil.

1. Boil the washed hearts in boiling water for 4-5 minutes. Drain them into a colander and let cool slightly.

2. Then cut each giblet into 2 parts.

3. Pour a little oil into a saucepan and put it on fire. Place the hearts in it and fry, stirring, for 5-7 minutes. They will become a pleasant golden color.

4. Cut the onion into cubes and add to the saucepan. Fry also for 5 minutes.

5. Pour in 2 tablespoons of soy sauce. Add a pinch of suneli hops and black pepper. Add tomato paste.

6. The last ingredient, by the way, can be replaced with sour cream. It will make the food no less tasty, and maybe even more appetizing.

7. Cook the food for another five minutes. Then turn it off and you can serve it with a side dish and fresh herbs.

It took no more than 20 minutes to cook. Bon appetit!

You can easily cook very juicy and well-stewed chicken hearts using a slow cooker. Thanks to the uniform temperature distribution inside the bowl, the dish will heat up evenly and remain very juicy, retaining all the juice.

Ingredients:

Chicken hearts – 0.5 kg.
Carrots – 2 pcs.
White onions – 3 pcs.
Sour cream (20%) – 1 tbsp.
Salt - to taste
Ground pepper - to taste
Dried greens – 2 tsp.

Cooking process:

Preparing offal is the most important part in preparing a flavorful and juicy dish. The hearts need to be washed most thoroughly, and then carefully cleaned of chaff and fat. Once you have peeled all the hearts, you can cut them in half or smaller. Or you can leave them whole.
Add vegetable oil to the multicooker bowl and turn on the “Frying meat” mode for ten minutes. Place chicken hearts in a bowl and fry them on all sides until golden brown.
While the hearts are browning in the oil, peel and wash the onions and carrots. Chop the carrots very finely or grate them on a medium grater. Place the carrots in the multicooker bowl with the fried hearts and turn on the “Frying vegetables” mode for another ten minutes. Stir the products and close the lid of the device.
After this, cut the onions into rings or half rings and send them to the slow cooker with the carrots with hearts. Stir the ingredients and continue cooking them, closing the lid, until the multicooker mode ends.
After the multicooker signals the end of the program, place sour cream in the bowl. Add salt, pepper, ground dried herbs and mix the ingredients thoroughly. Pour enough water into the slow cooker so that the sauce completely covers the hearts. Turn on the “Extinguishing” mode for one hour and close the lid of the device.
If necessary, add a little water to the multicooker during cooking so that the dish does not dry out and cooks well. Let the finished hearts brew for ten minutes and serve.

Offal stewed in cream is a very tender and appetizing dish that will not leave anyone indifferent. This hot dish goes well with mashed potatoes, pasta, rice, and buckwheat. The most delicate hearts in cream will surely conquer you with their excellent taste.

Ingredients:

Chicken hearts – 0.5 kg.
White onion – 300 gr.
Cream (25% and above) – 350 ml.
Table salt - to taste
Ground pepper – ½ tsp.

First, rinse the chicken hearts thoroughly under running water. After this, you need to clean them of all films, and also carefully remove fatty growths. You can cut the hearts or leave them whole - at your discretion.
Heat the vegetable oil in a deep frying pan, and then put the chicken hearts there and fry them until golden brown over fairly high heat. They should be ruddy and appetizing in appearance.
At the same time, peel the white onions and rinse them in ice water. Cut the onions into rings or half rings, then place the onion in a frying pan with the offal. Stir the ingredients, reduce the heat to medium or slightly less and fry everything together for about five to seven minutes.
Salt and pepper the dish, perhaps add a little more of your favorite spices. After this, start pouring heavy cream into the pan with the hearts and onions in a thin stream, while stirring the dish.
Cover the frying pan with hearts and simmer for at least half an hour so that the hearts are soft and juicy. If necessary, as a last resort, add a little milk to the pan (if the hearts are still hard).
Let the finished hearts stand covered for at least five to ten minutes, then serve them with your favorite side dish.

We suggest you familiarize yourself with How to properly store dried apricots at home
Many people love stewed potatoes and add a lot of different products to the dish - mushrooms, meat, and liver. An excellent option for preparing potatoes with offal is potatoes stewed with hearts. A hearty lunch or a very hearty dinner - in any case, with such a dish no one will go hungry.

Useful tips

When preparing chicken hearts, consider the following recommendations:

If the quality is poor and storage conditions are not met, the offal may become tough. Therefore, it is better to cook it in cream or milk, and add salt at the end. Additional ingredients also contribute to softness: butter, sour cream, soy sauce. Stew the boiled hearts with them for 5–7 minutes.
If improperly processed, giblets may taste bitter and have a greenish tint. This happens if bile gets into the hearts when cutting the poultry. Soaking in lemon juice with water or vinegar solution will help avoid this. The duration of the procedure is from 20 to 30 minutes.
Chicken hearts quickly absorb foreign odors. Seasonings will help neutralize them: a mixture of peppers, dried herbs, bay leaves, sweet peas. Add them to the broth and simmer for 2-3 minutes.

Cooking chicken hearts is easy. Any housewife can cope with this simple task. You can cook them in the traditional way - in a saucepan on the stove. Kitchen appliances will also come to the rescue. All that is required of you is to monitor the process and not violate the cooking technology.

Chicken hearts with potatoes

Everything takes about 1.5 hours to prepare.

The dish will require the following products:

Chicken hearts - half a kilogram;
Potatoes – 1 kg;
Onion - 200 grams;
Sour cream or cream – 100 ml;
Garlic – a couple of cloves;
Water – 300 ml;
A bunch of parsley;
Vegetable oil;
A little salt and ground black pepper.

Preparation:

We prepare the giblets, wash them and remove fat, veins and clots;
Place the hearts in heated vegetable oil and fry them for 10 minutes. Next, put them in a container with a thick bottom;
Peel the onion and cut into small squares. Place the frying pan on gas and add oil. Add onion pieces into heated oil and fry until tender. Then pour the fried onions over the hearts;
Peel the potatoes, wash and cut into cubes. Pour it into a pan with the rest of the ingredients and pour in water;
Simmer everything over medium heat, with the lid closed. After half an hour you need to add salt, pepper and pieces of garlic;
After 10 minutes, add sour cream and turn off the heat;
Potatoes with hearts are infused on the stove for 10 minutes and served. Before serving, decorate everything with herbs.