Chicken meat is almost the most popular meat on our tables. Everything suits her: price, variety of cooking methods, diet, availability. But more often people buy carcass or parts of it, forgetting or not knowing how delicious chicken liver and heart are. Recipes by which by-products turn into a delicacy, however, are not familiar to everyone. We want to fill this gap in culinary knowledge.
Potted dinner
As soon as the chicken liver and heart are not cooked! There are recipes for every taste and skill level. The easiest way to use pots. By-products are washed, coarse “pipes” are cut from the hearts, the liver is checked for bile and, if desired, cut. The onion is cut in half rings, mixed with the meat component, and the "salad" is generously poured with sour cream (mayonnaise, but the taste will be rougher). The billet is peppered and salted, laid out in pots and hidden for half an hour in the oven.
Potato recipes with chicken heart and liver give freedom to the imagination. The contents of the dishes can be supplemented with potatoes, mushrooms or seasonal vegetables - eggplant, cauliflower, zucchini. It all depends on your imagination and tastes.
Kebab
If you have a heart, chicken liver, recipes can give a very exotic and very tasty result. By-products, for example, can be strung alternately on long wooden skewers and fried on a grate smeared with ghee. Only salt and pepper "shish kebab" should be ready-made. It should be eaten right from the skewer, in the bite with a cucumber - fresh or salted.
Chicken liver and heart recipe with chili sauce
This time we cook offal sharper and more aromatic. First, a large onion is not chopped in the smallest cubes. It must be fried until golden. Then offal is poured into the pan and roasted for about ten minutes with occasional stirring. The next step will be the infusion of water and quenching under the lid for a quarter of an hour. Now you can add salt and pepper (ground red pepper is used), and after ten minutes add the chili sauce. After three minutes, the pan is removed from the stove. This yummy is served sprinkled with green chopped onions.
Sour Cream Surprise
Those who like chicken liver and heart have mastered different recipes. But the most popular is stewing in sour cream. A kilogram of the offal mixture is prepared and cut, and the hearts are crushed a little smaller - they have a denser structure, so that the pieces of the same size as the liver will take longer to cook. Three medium-sized onions are cut, usually with half rings, but also with squares. The slices are fried to the desired tan, after which hearts with a liver are poured into the onion. Keep the offal in a pan until a pleasant crust is formed (and do not forget to stir!). Next comes a glass of water, the dish is salted, seasoned and left to languish for a dozen minutes. The final touch will be sour cream in the volume of a glass with a third. It must be taken oily, not less than 20 percent. Three more minutes of keeping on fire - and you can feed the waiting family with impatience.
Mushroom food
We turn to another interesting way to cook chicken liver and heart. Baked recipes are also very tempting and worthy of your attention. Described below will please both the eye and the stomach.
First, the giblets are prepared. If you let the stomachs into action, they will need to be soaked for half an hour in hot water. The liver is just scalded. Mushrooms in a 1: 1 ratio with offal are cooked until half cooked and cut into slices or slices. Pieces of hearts and liver are deep-fried quickly, then champignons are poured, and frying continues for another 3-4 minutes. Then the products are poured with half a glass of broth (chicken will look more harmonious), in which sugar, vodka (on a spoon), monosodium glutamate (a quarter), pepper and salt are mixed. After another minute, a spoonful of starch is poured, diluted in a small amount of cold water. As the sauce thickens, the pan can be removed from the heat.
Gutting Casserole
As with any other meat products, the oven is very suitable for preparing delicious chicken liver and heart. The recipes for the hostesses are very different. We liked the next option most of all - it is the most unusual and gives an amazingly tasty dish at the exit.
In addition to the liver and hearts, you can add navels, neck and wings to the set for a change. The total mass should turn out about half a kilogram of offal. All "spare parts" are put into a pan, a small amount (150 grams) of good bacon, two medium carrots, parsley root and peeled onion are added to them. All this is filled with water and stewed until the offal is ready. When they are cooked and cooled, the meat mass is disassembled. All solid components are rotated with a meat grinder along with soaked and brushed herring fillet. The mass is well kneaded, flavored with pepper and salt, supplemented with a glass of breadcrumbs and two eggs. If it seems too dry and hard, you can add a little broth in which everything was cooked. It remains to put it in a greased form, sprinkle with grated cheese and put in the oven for 15-20 minutes. The dish is very tasty to eat with mashed potatoes and croutons. And pour casserole over sour cream sauce.
Fancy meatballs
When referring to chicken liver and heart, recipes most often relate to whole or chopped offal. But some people do not accept their appearance, which is why they avoid cooking. In this situation, a great way is to fry cutlets. Phased process will look as follows.
- A kilogram of a mixture of hearts and liver is washed and cleaned. Rough places are cut off; the liver is filled with milk for tenderness and the removal of possible bitterness for half an hour. However, this procedure also does not hurt the hearts and adds softness to them. At the end of the by-product, you need to hold it in a colander for a longer time in order to pump out all the liquid.
- Two onion heads are driven through a meat grinder.
- The heart and liver pass through the same stage, but in a separate bowl.
- Three potatoes and one carrot are finely rubbed.
- All harvested products are combined. Two eggs are driven in here, spices and salt are introduced. The mass is well mixed.
- The last flour is poured, about half a faceted glass. You need to add it little by little, with mixing and tracking the consistency. The mass should look like a thick dough.
Cutlets are fried like pancakes: the minced meat is put in a well-heated oil with a spoon. They are eaten with any side dish or just vegetables.
Snack "Their Excellency"
You can’t call this dish full. But as an accompanying person, in the appendage or on the “brakes” to school (institute, office) - an ideal option. To prepare snacks, washed and finely chopped giblets are fried with a chopped onion. When the crust begins to form, the hearts with the liver salt and pepper. Two eggs are boiled separately. They need to chop and pour into the pan. At the same time, a spoonful is added to it: grated cheese, mayonnaise or sour cream, tomato paste or ketchup. For about five minutes the base should stand on the stove until the excess liquid has evaporated. Then the mass is transferred to the form (or small molds, if you want to get portioned snacks), poured with an egg, whipped with fat sour cream and generously filled with grated cheese. The design is hidden in the oven until it grasps with a crust. The dish tastes great both cold and hot.
Cooking in a slow cooker
Not everyone wants to cook chicken liver and heart on the stove. Recipes in a slow cooker will help modern housewives to use their favorite unit for these purposes. And get with it a tasty, satisfying and mouth-watering dinner. Rubs a big carrot; with the lid open, on a small amount of oil, it is fried in the baking or frying mode (the mode depends on the multicooker model). When the carrot chips become soft, the chopped onion is added to it - and the process continues until the squares become transparent. It will take no more than five minutes. Next, cubes of champignons are poured (500 grams, if a kilo of offal is prepared). The mode does not change for another ten minutes. Then two multi-glasses of washed buckwheat are poured, four water containers are poured, the “Croup” mode is selected; the timer is set for 40 minutes. After the signal, porridge with mushrooms is left for ten minutes to heat and only then transferred to the pan. Five pounds of liver and hearts in baking mode are brought to a blush for five minutes. Then the contents of the bowl are seasoned with mayonnaise with garlic squeezed into it and mixed spices. The mode switches to quenching, the timer is set to the same 40 minutes. On a call, you can call family members to the table.
If your menu has not yet listed chicken liver and heart, recipes with photos will surely convince you to try to cook them!