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Chicken heart: step-by-step cooking recipes with photos

Many rarely use such a by-product as chicken hearts in their menu. But in vain, chicken offal is quite useful and perfectly combined with any products. They can be added to salads, soups, cereals or used in its pure form.

In addition, they are often fried, boiled or baked. The most delicious and fragrant, they are obtained in combination with various sauces — sour cream, soy, ketchup and even tomato paste. And the preparation of this product is not so difficult — in this case only patience and good imagination are needed!

But before cooking is to understand the properties of chicken hearts. Understand what is the use of this product and why it is so necessary for our body.

The composition of the hearts includes the following nutrients and minerals:

  • Vitamins A, B and PP;
  • Minerals of potassium, phosphorus, magnesium, sodium, copper, zinc and iron;
  • Amino acids — leucine, lysine, isoleucine, valine, methionine and others;
  • Squirrels.

Therefore, this product is necessary for people who have anemia and for those who suffer from vascular and heart diseases. The elements that make up the product increase the hemoglobin level in the blood and improve blood circulation.

In addition, the use of chicken hearts restores strength, so they are recommended for people who have suffered injuries or surgery.

After such information about all the beneficial properties that this by-product possesses, there is hardly anything in it that can be harmful to health.

The only thing that can occur is product intolerance and allergic reactions. Well, it is undesirable to use this product more than 3 times a week.

Buying hearts, you should pay attention to their external characteristics. The structure of the product should be dense dark red. It is advisable to buy chilled offal.

Also before cooking it is necessary to cut off all the fat and rinse well. Then you can start cooking.

To begin with we prepare an offal. Wash and cut off excess fat;

Peel the garlic and cloves. Next, the onion is cut into small pieces, the garlic is finely chopped with a knife;

A griddle with oil is placed on the stove and warmed up. Hearts need to put there and fry for 20 minutes;

As an extra liquid evaporates from the pan, we put the onion pieces together with garlic in it. Fry all for about 10 minutes;

While all the ingredients are fried, chop finely greens;

Sprinkle the finished hearts with greens and serve with ketchup.

Preparing all one and a half hours.

You will need the following products:

  • Chicken hearts — 1 kg;
  • Sour cream or cream — 300 ml;
  • Onions — 2 pieces;
  • 100 grams of flour;
  • Vegetable oil;
  • Water — half a liter;
  • A small amount of salt;
  • A pinch of black ground pepper;
  • A pair of laurel.
  1. The by-product is washed and cleaned of fat;
  2. Peel the onions from the skin and cut them into small cubes;
  3. Pour some vegetable oil into the crock-pot and turn it on, set the Baking mode and pour onion pieces. It fry for 5 minutes;
  4. Fill the hearts with onions, pour in sour cream or cream, add salt and pepper. All fry;
  5. Prepare the sauce. To do this, 500 ml of water diluted flour. Pour the sauce in the crock-pot to the other ingredients;
  6. Switch the mode to «quenching», add Lavrushka and close the lid and simmer everything for about an hour;
  7. Ready-made hearts can be served with boiled potatoes or buckwheat.

Cooking period — 30-40 minutes.

The following ingredients should be purchased:

  • 400 grams of hearts;
  • Chicken liver — from 800 grams to 1 kg;
  • Onions — 3 pieces;
  • 200 ml of cream;
  • Vegetable oil;
  • ½ tbsp. tablespoons of salt;
  • A pinch of black ground pepper.

  1. Chicken liver has a good taste and a high level of beneficial properties. In combination with hearts, it turns out juicy and simply canceled. Before cooking, these offal is washed and cleaned from excess veins;
  2. We clean the onions and cut them into small cubes;
  3. Put the pan on the gas, pour the oil and heat it. Lay out the liver with hearts and roast;
  4. Then fall asleep to offal chopped onions. All mix and fry. Everything should be stewed for about 30 minutes. Be sure to close the lid;
  5. After that cream is added, everything is salted and flavored with pepper. If necessary, you can pour boiled water. Then the lid closes and stews for another 5 minutes;
  6. Ready-made liver and hearts are perfectly combined with pasta, spaghetti and any porridge.

Cooking roasts about 1 hour and 40 minutes.

The following products will be required:

  • Fresh hearts — 1 kg;
  • 2 onions;
  • Fatty cream or sour cream — 200 ml;
  • Carrot — 1 piece;
  • Champignons — 300 grams;
  • 1 bunch of greens;
  • Vegetable oil;
  • Salt — floor st.lozhki;
  • A pinch of black ground pepper.
  1. The by-product is washed and cleaned of fat and blood clots;
  2. A frying pan is put on the stove, we pour in some vegetable oil and heat it. Put the hearts on the heated oil and fry for 30 minutes;
  3. Put them in a deep saucepan, salt and pepper;
  4. Onions and carrots clean and cut into small cubes. Mushrooms are washed and cut into strips;
  5. Put vegetables on hot oil and fry. Also we salt and pepper them. Fry them for 20 minutes;
  6. Then lay out the frying of vegetables to the hearts, no need to mix;
  7. Fill there with cream or sour cream and set on the stove to stew. All stew 40-50 minutes. In the end, the roast is sprinkled with chopped greens;
  8. Finished roast can be served with potatoes, pasta. Buckwheat and rice porridge.

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Preparing all about 1.5 hours.

The dish will require the following products:

  • Chicken hearts — half a kilo;
  • Potatoes — 1 kg;
  • Onions — 200 grams;
  • Sour cream or cream — 100 ml;
  • Garlic — a pair of cloves;
  • Water — 300 ml;
  • A bunch of parsley;
  • Vegetable oil;
  • A bit of salt and black pepper.
  1. Prepare the giblets, wash and cleanse the grease, streaks and clots;
  2. Put the hearts on the heated vegetable oil and fry them for 10 minutes. Next, lay them in a container with a thick bottom;
  3. We clean the onions and cut them into small squares. We put the pan on the gas, pour the oil. In the heated oil pour the onion pieces and fry until done. Then pour the fried onions to the hearts;
  4. We clean the potatoes, wash and cut into cubes. Pour it in a saucepan with the rest of the products and pour water;
  5. Stews all over medium heat, under a closed lid. After half an hour you need salt and pepper and add pieces of garlic;
  6. After 10 minutes, add there sour cream and turn off the fire;
  7. Potatoes with hearts insist on the plate for 10 minutes, and served on the table. Before serving, we decorate everything with greens.

Preparing the dish for about 40-50 minutes.

The following ingredients will be needed:

  • Fresh chicken hearts — 400 grams;
  • Vegetable oil;
  • 3 pieces of chicken eggs;
  • Flour — 100 grams;
  • A little salt and black pepper.

  1. The by-product is washed, cleaned of grease and clots;
  2. Cut the hearts along, but not completely. Next, beat them a little;
  3. After this we prepare the batter. In a deep bowl, mix the eggs with the flour. All well whisk whisk. Add salt and pepper;
  4. Pour butter into a frying pan and heat it on medium heat;
  5. Hearts are dipped in batter and placed in hot oil. Fry them until golden brown.

They prepare about 1 hour.

Before cooking, you should purchase the following ingredients:

  • Pound by-product;
  • 700 grams of white cabbage;
  • Water — 300 ml;
  • Vegetable oil;
  • A little salt and black pepper.
  1. Put the prepared and peeled hearts on the heated oil and fry for 10-15 minutes;
  2. Then add salt and a little black pepper;
  3. A small fork of cabbage must be chopped in the form of straws;
  4. Fall asleep cabbage to the hearts, pour water and close the lid;
  5. Everything stews until the cabbage is ready, about 20 minutes. If necessary, add salt and pepper.
  • Stew this by-product is possible not only in cream or sour cream. As a sauce, you can use a tomato or ketchup;
  • In addition to salt, pepper, garlic, thyme, coriander, avocado, oregano, and ginger can be added to chicken hearts. These seasonings will give them an unusual and highly refined taste;
  • In order for the giblets to give juiciness and tenderness, they can be soaked in a marinade of vinegar or soy sauce. Vinegar or soy sauce diluted with water in a ratio of 1: 1 and lay out the giblets for half an hour;

Of course, how to cook chicken hearts, and with what products to combine them — is the choice of each. But still this product can easily feed all family members and even guests! It is a truly tasty and healthy ingredient that can be prepared with many products.

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