Chicken hearts are the smallest offal. The weight of the largest heart does not exceed 40 grams. In order to cook them deliciously, you must adhere to several basic rules.
But before talking about how to cook chicken hearts, we will figure out how to choose and process them correctly.
How to choose fresh offal
Chicken hearts are sold frozen and chilled. Which is better to choose?
Of course, it is better to buy a chilled product. In this case, it is easier to understand how fresh it is.
Many distributors can give out thawed offal as chilled. How to figure it out?
First of all, you need to pay attention to the structure of hearts. In a fresh product, it is always even and smooth. The density of the thawed product is sluggish. It has a dull color with blue spots. This suggests that hearts are not the first freshness and it is better to refuse to buy them.
They should be all the same and small in size.
Packaging of a quality product will look airtight without any damage. It must necessarily indicate the expiration date and production date.
Rules of use and nutrients
Before cooking chicken heart, consider that it is a low-fat product, but at the same time contains a large amount of cholesterol.
There are 158 kcal per 100 grams, which is significantly lower than in meat.
It is not worth it to overuse the dishes of chicken hearts. In order to get the maximum benefit, 300 grams per month is enough.
Chicken hearts are rich in trace elements and valuable proteins. Great for them as a side dish for cereals or vegetables.
Treatment
Before cooking chicken hearts, they must be thoroughly washed and cleaned of all the excess.
This is a rather painstaking process, since chicken hearts are very small, and each must be processed.
The procedure is carried out in three stages:
- On the first, we fill in the offal with water and by clicking on each heart we remove from it the remnants of blood clots and excess fluid.
- At the second stage, cut fat and blood vessels. Many do not, as all of these elements are edible. But sometimes they can ruin the taste of the dish.
- At the last stage, after all the manipulations done, each heart is rinsed again, already under running water. This must be done until the water from under each one becomes clear. In order to rid them of excess fluid, squeeze with their hands. Throwing it in a colander makes no sense, since all the water still does not drain.
Before cooking any dish of hearts, they can be boiled. Do it better in milk. Then they will become more tender and get rid of excess bitterness.
Having figured out how to choose the right fresh product and process it, consider what can be prepared from chicken hearts.
Hearts in a creamy sauce
Very tender and tasty dish.
Ingredients:
- Packing twenty five percent cream.
- A kilogram of chicken hearts.
- Two onion heads.
- 350 grams of champignons.
- Ground white pepper and salt to taste.
- A few tablespoons of cooking oil for frying. It is better to take refined.
- A bunch of fresh herbs.
Cooking process
Few people know how to cook chicken heart in cream. The following recipe will help you do this.
Start with hearts first. Process them as described above. After that, cut each in half and send to fry in a pan in butter for 15 minutes.
While the main ingredient is fried, wash and peel the mushrooms. Cut them into thin slices.
After that, peel and chop the onions in half rings.
Add both ingredients to the pan and sauté them until golden brown.
If the oil fries, add a little water and pour in the cream. Cover and simmer for at least half an hour. Five minutes before turning off, add bay leaf, ground pepper and salt.
After turning off, the dish should be covered for several minutes to cool and be filled with aromas. Sprinkle with finely chopped herbs before serving.
The secret of the dish is that cream softens the hearts and gives them a light creamy aroma.
Now you know how to cook chicken heart in cream. Enjoy your meal!
"Drunk heart"
Perhaps the easiest recipe for chicken offal.
Ingredients:
- Half a kilogram of chicken hearts.
- Purified water.
- A teaspoon of sugar.
- A pair of tablespoons of salt.
- A few spoons of red wine.
- One clove of garlic.
- A couple of tablespoons of olive oil.
- A teaspoon of honey. It is better to use lime.
- A bunch of fresh parsley.
Cooking process
We will figure out how to cook chicken heart in a grill pan.
At the first stage, pickle hearts. Already peeled and washed, put in a separate container, pour water, add salt and sugar. Leave in a cool place for several hours, so that they are well marinated.
In the meantime, prepare the sauce. To do this, mix honey, wine and olive oil. Melt the honey in a water bath. Rub the garlic on a fine grater and add to the rest of the ingredients. Mix everything until a thick mass forms.
After the hearts are marinated, rid them of excess fluid by clicking on each and dry with a paper towel.
Without cutting, put each on a skewer and pour the resulting sauce. Fry in a preheated pan for no more than five minutes on all sides.
Sprinkle with chopped parsley before serving.
How to cook chicken heart? Potato recipe
Ingredients:
- Half a kilogram of chicken hearts.
- One kilogram of potatoes.
- A pair of onion heads.
- Half a glass of sour cream.
- A few cloves of garlic.
- Two glasses of purified water.
- Vegetable oil.
- Ground pepper and salt to taste.
- A pair of leaves of bay leaf.
- A bunch of fresh parsley.
Cooking process
Clean and rinse the giblets.
Next, spread on a preheated pan and fry for at least 10 minutes in vegetable oil.
After that, we transfer to the container in which we will stew. It is desirable that it was a cast-iron cauldron. In extreme cases, a pan with a thick bottom is suitable.
At the next stage, fry finely chopped onions in a pan and send to hearts.
Peel, rinse and chop the potatoes in the usual way as for stewing. Pour it to the ingredients in a saucepan and pour water to the top.
Cover and simmer over low heat. After half an hour, add the peeled and sliced garlic, bay leaf, salt and pepper. Fry for another ten minutes and pour in the sour cream. After that, immediately turn off the heat and let the dish brew for several minutes.
Finely chop the parsley and decorate the dish before serving.
Heart in honey
Ingredients:
- Half a kilogram of chicken hearts.
- 15 grams of ginger root.
- One head of onion.
- Two tangerines.
- One carrot.
- Red wine.
- A couple of spoons of vegetable oil.
- Two tablespoons of liquid honey.
- Salt and white pepper to taste.
- A bunch of fresh herbs (parsley or dill).
Honey Chicken Heart. How to cook? Recipe with photo
Stage One. We clean and wash the chicken hearts. Dry and cut each in half.
Stage Two. Cooking marinade. To do this, squeeze the tangerine juice. To it we grate the ginger root on a fine grater, add wine and ground pepper. Shake everything well.
Stage Three. Pickle hearts. Fill the giblets with marinade for half an hour.
Stage Four. Peel the onion and cut into small cubes. We wash and peeled carrots on a grater.
Stage Five. Fry vegetables in vegetable oil and add the pickled hearts to them. Stew under the lid for at least 15 minutes. Then open the lid so that all the liquid evaporates.
Stage Six. Salt the contents of the pan and add honey. Mix well and leave to simmer a few more minutes.
Stage Seven. Before switching off, add chopped greens.
Stage Eight. Put on flat plates decorated with lettuce leaves. The dish is great as an appetizer for spirits.
Chicken liver and heart with vegetables. Tasty and healthy
Ingredients:
- 250 grams of liver and hearts.
- One onion head.
- A couple of tomato.
- Three bell peppers. It is best to choose different colors for the colorful range of dishes.
- Salt, ground white pepper to taste.
- A few bay leaves.
- A few tablespoons of vegetable oil.
- Fresh herbs for decoration before serving.
Cooking process
We learn how to cook chicken liver and heart so that it is not only tasty, but also healthy:
- We wash the chicken semi-finished products, clean and cut into small pieces.
- Onion cut into half rings.
- Blanch the tomatoes and cut them into small squares.
- Bell peppers clear seeds. We chop in the same way as tomatoes.
After all the ingredients are ready, proceed to cooking.
Pour oil into a cast-iron cauldron and spread the liver with a heart. Fry them for 15 minutes and add a bay leaf. We evaporate the excess liquid and only after that we salt and pepper.
We spread all the vegetables except the bell pepper and simmer for ten minutes with the lid open. From time to time, stir the contents of the cauldron with a wooden spatula so that the vegetables do not burn.
Five minutes before turning off, spread the bell pepper.
After turning off, sprinkle with still greens a hot dish.
Secrets of offal preparation
You can stew hearts not only in milk sauce. Ketchup or tomato sauce is perfect.
In addition to the usual spices, such as salt, garlic and pepper, the hearts go well with thyme, avocado, coriander. With them, any dish will find an unusual, refined taste.
As a marinade for them, you can use soy sauce.
Of course, how delicious it is to cook chicken heart in a pan, in a cauldron or in a slow cooker - everyone's choice. The main thing is to be able to choose and combine them with the right products.