Cook chicken hearts tasty and soft. How and how much to cook chicken hearts - subtleties, secrets. How to cook delicious chicken hearts: the best delicacy recipes

One of the most affordable and budget-friendly offal is chicken hearts. You can prepare a lot of delicious and simple dishes from them: make a soup, main dish or salad. Dishes made from chicken by-products are universal in that they do not require long food processing and can be combined with absolutely all side dishes. The most popular recipes are:

Hunting soup made from chicken hearts.

To prepare it you will need:

• Chicken heart – 500 grams.
• Millet – 3 tbsp. spoons.
• Potatoes – 3–4 tubers.
• Carrot – 1 pc.
• One bunch of parsley and green onions.
• Onion – 2 pcs.
• Salt, bay leaf - to taste.

We clean the well-washed chicken offal from the film, place it in a saucepan with water and bring to a boil over low heat. During cooking, foam appears, which must be skimmed off regularly. Spices in the form of black pepper and bay leaf can be added at this stage.

At this time, prepare the vegetables. Peel carrots, potatoes and onions. Cut the onion into half rings, the thinner the better. Cut the carrots into cubes and fry in butter along with the onion in a frying pan until golden brown.

Cut the potatoes into cubes and add them to the boiling broth, and add the prepared frying mixture there. Add the washed millet and cook for another half hour. Salt the finished dish and sprinkle with finely chopped parsley and onion. The soup is ready to serve. The soup turns out to be very rich, satisfying and budget-friendly.

Salad "Palmyra" with chicken heart.

Ingredients:

• Bell pepper of any color – 1 pc.
• Chicken heart – 400 grams.
• Garlic – 1 clove.
• Onion – 3 heads.
• Pickled cucumbers, preferably homemade – 2–3 pcs.
• Boiled egg – 2 pcs.
• Sesame oil.
• Greens to taste.

First you need to boil the heart for 30–40 minutes in lightly salted water. Cool and cut into thin slices. Cut the bell pepper into thin shavings. Cut pickled cucumbers and boiled eggs into small pieces.

Finely chop the garlic and onion. Place all ingredients in a dish, season with sesame oil and mix thoroughly. Sprinkle the dish with fresh herbs and finely chopped yolk. The dish is ready. It is worth noting that the ingredients in salads can be absolutely anything and you can experiment by adding tomatoes, cucumbers, avocado or grated cheese. The salad can also be dressed with low-fat sour cream or low-fat classic yogurt.

Chicken hearts in creamy sauce.

Ingredients:

• Chicken hearts – 700–800 grams.
• Cream 15% - 1 package.
• Onion – 5-6 large heads.
• Garlic – 2 cloves.
• Black pepper, salt.

Cut the well-washed heart in half into two parts. To make the dish tasty, you need to put twice as many onions as hearts, cut them into strips. Pour oil into a hot frying pan and add onion, fry until translucent. Next, add the heart to the onion and mix well, add salt and pepper.

Fry the mixture for 10–15 minutes over medium heat, stirring occasionally so that the onion does not burn. Finely chop the garlic or pass it through a press. Place the garlic in a frying pan with the hearts and onions and fry until the liquid that has separated from the food has completely evaporated.

At the end of cooking, add cream, stir, simmer for 2-3 minutes and remove the dish from the heat. Any side dish will suit this dish: pasta, potato and pumpkin puree or buckwheat. Chicken heart in creamy sauce is ready.

Homemade chicken heart skewers.

Ingredients:

• Chicken hearts – 1 kg.
• Soy sauce.
• Table or balsamic vinegar.
• Salt pepper.

First of all, we remove excess fat, vessels and film from the hearts, and transfer them to a large container where we will marinate the dish. Salt and pepper the chicken heart generously, add 2 tbsp. spoons of honey, 6 tbsp. spoons of soy sauce and 3 tbsp. spoons of vinegar, preferably balsamic.

Mix everything thoroughly and put it in a cool place to marinate for 2-3 hours. We string the marinated hearts onto wooden skewers; you can combine the hearts with cherry tomatoes. The hearts need to be strung very tightly so that they do not dangle. Place the kebabs on a baking sheet, pour the remaining marinade there and add a glass of boiled water. The liquid level should be such that the bottom covers 2–3 cm.

Bake the kebabs in the oven preheated to 180 degrees for 30–35 minutes. Halfway through cooking, remove the baking sheet and turn the kebabs over so that the dish bakes evenly. The chicken heart kebab is ready. This dish goes well with mashed potatoes and fresh vegetables.

Chicken hearts in sour cream.

You can’t ignore the multicooker; now every second person has one. The dishes in it are prepared quickly without any effort on your part. Heart dishes are no exception. For this you will need: a couple of onions, 800 grams of chicken hearts, 2-3 tablespoons of sour cream, butter and salt.

First, finely chop the onion and remove the fat from the hearts. Pour 1.5 tbsp into the multicooker. l. vegetable oil, add the onion and fry it. When the onions have acquired a golden color, add the hearts, salt them, add sour cream and pour a liter of boiling water so that the hearts are completely covered with water.

Set the multicooker to simmer mode at 120 degrees for 55 minutes. This dish goes well with long grain steamed rice. Bon appetit.

Useful notes about chicken hearts. Chicken heart dishes are dietary and are especially suitable for those watching their figure or on a strict diet. The calorie content of such a product is no more than 160 kcal, most of which comes from proteins. The by-product contains a large list of minerals: magnesium, zinc, sodium, iron, copper, phosphorus, iodine, and is also rich in vitamins A and B.

If possible, it is better to buy chilled hearts, preferably dark red in color and dense in texture. Chicken heart dishes are especially recommended for people suffering from anemia, high blood pressure and nervous disorders.

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Chicken hearts are very tasty, especially if you cook them correctly, highlighting their wonderful taste. This collection contains 7 recipes for the most delicious second hot courses made from chicken hearts.

In the process of preparing chicken hearts, the most important thing is not to dry them out, not to spoil their tenderness and not to overwhelm the taste with too spicy foods. They are often prepared with sour cream and cream, which help achieve a very delicate taste and aroma.

Recipe one: Chicken hearts stewed in sour cream

You will need: 100g sour cream, 30g butter, 1 onion, chicken hearts, ground pepper, salt.

How to cook chicken hearts in sour cream. Chop and fry the onion in oil until browned, cut each heart into quarters, add to the onion, stir, simmer covered over low heat, adding a little water. Salt and pepper the finished hearts, pour in sour cream, add butter, stir, simmer for another 10 minutes. Serve with side dish.

You can also add carrots, celery and other vegetables to such a dish - the composition of the ingredients will be more varied and also very tasty, and such a dish can be served without a side dish.

Chicken hearts go well with any vegetables, including potatoes and cabbage.

Recipe two: Stewed chicken hearts with potatoes

You will need: 400g chicken hearts, 5 potato tubers, 1 onion, carrot and tomato, 1/3 red hot pepper, bay leaf, ground red pepper, ground black pepper, salt.

How to stew chicken hearts with potatoes. Prepare the hearts by cutting off all excess from them, place them in a casserole with hot oil, and fry until browned. Pour in 0.5 cups of water and simmer, add diced carrots, simmer for 2 minutes, add coarsely chopped onion, simmer for 2 minutes, add hot ground pepper and a medium-sized tomato, simmer. Add small chopped potatoes, pour in 1 glass of water, add all the spices, chopped herbs if desired, simmer over low heat for 30-40 minutes without stirring, and let sit for 10-15 minutes under the lid before serving.

Recipe three: Chicken hearts stewed with cabbage

You will need: 500g white cabbage, 300g chicken hearts, vegetable oil, ground black pepper, salt.

How to stew chicken hearts with cabbage. Clean the hearts from all excess, rinse them, dry them, then place them in a deep frying pan with hot oil, pepper and salt, cover with a lid. Cut the cabbage into thin strips, put in a frying pan, simmer for 5 minutes under the lid, stir and simmer until the cabbage is ready.

Such very simple dishes, which is great, also turn out very tasty, try it and see for yourself! Well, the next dish that we will talk about is more unusual and reminiscent of Italian cuisine - pasta with chicken hearts and tomato sauce.

Recipe four: Pasta (pasta) with chicken hearts in tomato sauce

You will need: 500g chicken hearts, 250g pasta, 150g cheese, 3-4 tomatoes, 3 sweet peppers, 1 head each of garlic and onion, hot red pepper and carrots, 2 tbsp. tomato paste/sauce, ground red hot pepper, bay leaf, ground black pepper, salt.

How to cook pasta with chicken hearts in tomato sauce. Chop vegetables arbitrarily, but not coarsely. Heat the oil in a deep frying pan, lay out the prepared hearts, add onions, garlic and hot peppers, fry until browned, add carrots, fry, add bell peppers, fry, add tomato sauce and finely chopped tomatoes, stir, pour in 1.5-2 cups water, season with spices, salt, simmer over low heat for 40-60 minutes. Boil the pasta in salted water until half cooked, dry it, then add to the stewed hearts in a frying pan, heat until the pasta is ready and serve, sprinkling everything with grated cheese.

The whole family will love this dish! If desired, it can be made more tender without adding hot seasonings and garlic.

You can even make pilaf with chicken hearts, and it will turn out very original and interesting!

Recipe five: Pilaf with chicken hearts

You will need: 1 kg of chicken hearts, 4 cups of chicken broth, onions and carrots, 2 cups of dry rice, 0.5 cups of vegetable oil, herbs, spices for pilaf, garlic, pepper, salt.

How to cook pilaf with chicken hearts. Wash and cut off all excess from the hearts, finely chop the onion and carrots into thin strips. Heat oil in a cauldron, add onions and carrots and fry until browned, add hearts, stir, pepper and salt, simmer for 5-7 minutes. Rinse the rice for 10 minutes under running water until it becomes transparent, put the rice in a cauldron, pour in the hot broth, add seasonings for pilaf, cover with a lid and simmer for 5 minutes (do not stir!). After the rice has absorbed the broth a little, add whole, unpeeled garlic cloves, cover with a lid and bring the pilaf to readiness. Serve sprinkled with herbs.

All lovers of hearts and pilaf will be delighted with this dish!

Well, if you want to prepare not a full-fledged, but a main dish from the hearts, and serve it with a side dish to your liking, you can prepare them according to the following recipe.

Recipe six: Chicken hearts in batter

You will need: 300g chicken hearts, 2 eggs, 1 tbsp. flour, vegetable oil, salt.

How to cook chicken hearts in batter. Prepare and wash the hearts, cut each half lengthwise and remove the ducts, beat them lightly. Beat the egg, add flour, add salt and stir - there should be no lumps. Dip each heart in batter and fry on both sides in oil.

The famous chef and TV presenter, author of cookbooks Ilya Lazerson will tell you about the last hot dish in this collection, which can be made from chicken hearts, in a video recipe. Bon appetit!

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Comments 35 What is being discussed on the site now

Chicken hearts from the manufacturer of chicken products, the company Istraproduct, are very tasty and high quality http://www.meatprod.ru/produkciya. The company's products are sold in many retail stores.

Very simple and tasty!

I want to try making pilaf with chicken hearts. If you like it, I’ll cook it, because... There is rarely meat in the house.

It’s useful to look at the site when you want to diversify your menu

thanks for the delicious dishes

Very tasty and fast!!

As far as I know (from personal experience), the less you cook the hearts, the softer they are. And chicken ones even more so. I don’t understand why they need to simmer for an hour. 15-20 minutes is the maximum

Amazing! Fast and tasty.

Dishes made from hearts, I was interested. I'll definitely try it!

Delicate, appetizing dishes made from hearts

I definitely need this! Thank you!

ja esce ne probovala no xocu poprobovatj u mena z 30 60 minut oni esce tverdie ja ix tushu2 3casa na medlennom ogne

Thank you, something new for my collection.

great selection. If only there was an article like this for chicken tails

THANK YOU, but my hearts turn out a little tough, so I cook all these dishes with chicken gizzards, they turn out tender and tasty. I'll try to cook according to your recipes.

Cool! Thanks for the wonderful recipes!

My mouth is literally watering.

thanks for the recipes. Very tasty hearts in sour cream!

Hearts in sour cream are delicious, pilaf is also very tasty. I haven't tried the rest yet. Thanks for the recipes.

It might be very tasty.

thanks for the recipes

Thanks for the recipes! I haven’t cooked anything with chicken hearts, but I think they are excellent dishes! I'll take note. I'll prepare it and write back!

Thanks for the recipes, I'll take note.

Hearts in sour cream sauce are very tasty. Try it, you won't regret it!

Let's try it and then we'll tell you.

Thanks for the recipes! You read them and immediately want to cook something.

Recipes for chicken hearts with photos on the site will immediately whet your appetite. Chicken heart dishes are popular in many cuisines, but they are more often found in Chinese cuisine. Cooking chicken hearts begins with their preparation: cleaning and thoroughly rinsing to remove any remaining blood. You can make soup from chicken hearts; they can be stewed with vegetables or baked in the oven, first topped with sour cream, cheese, mushroom or vegetable sauce. Before cooking, the hearts must be washed in cold running water, cleaned of films, and cut off excess fat and vessels. If you cut each heart into several pieces, cooking will take less time. Some recipes recommend boiling the hearts until half cooked before the main cooking - stewing or baking.

Stewed chicken hearts can be cooked together with canned beans, and then you will have both a main dish and a side dish on your table at once. Before frying, the hearts are washed well and all excess is cut off. Specifically in this recipe from chicken hearts

chapter: Offal dishes

A simple recipe for stewed potatoes with chicken giblets. I prepared this dish with chicken hearts, but you can also stew potatoes with chicken stomachs, livers, or a mixture of hearts, stomachs and livers. You just need to prepare first,

chapter: Stew

Saltison is a meat dish with Italian roots, which is found in Polish, Belarusian and Russian cuisine. In the classic saltison recipe, boiled pork giblets and head are seasoned with garlic, pepper and other spices, placed in pork intestines and

chapter: Chicken liver recipes

Kuchmachi is one of the recipes of Georgian cuisine. The basis of the dish is chicken giblets, which are first lightly boiled, then fried with onions, mixed with the rest of the recipe ingredients and voila! Come to the table where wonderful Georgian food awaits you

chapter: Georgian cuisine

Chicken hearts with the addition of vegetables and mayonnaise are very quick and convenient to cook in a slow cooker. If you want a richer meaty flavor, fry rather than stew the hearts. But even when stewed, they turn out very well.

chapter: Chicken giblets

Fried chicken hearts with rice is a recipe for the perfect dinner that even a schoolchild can prepare. The main thing is to have the desire and mood, then everything will definitely work out. Chicken hearts are a good product for preparing quick and satisfying dishes. Boiled

chapter: Chicken giblets

Azu can be prepared from almost any meat and meat products. I chose chicken hearts and was right - it turned out delicious. For the basics, cucumbers should be taken salted, not pickled. You can add boiled potatoes to the prepared basics of chicken hearts.

chapter: Tatar cuisine

Chicken heart chops - a recipe for lovers of offal dishes. Sometimes these mini-chops are called medallions. Before frying, chicken hearts are cut, beaten, breaded in flour and dipped in hot oil. Fry the chops carefully

chapter: Chicken giblets

I love chickpeas, especially if you cook them, for example, like this, with chicken hearts and vegetables. Everything is extremely simple, although it will take a little longer to prepare than usual. Because dry chickpeas (I don’t like canned ones!) must first be

chapter: Offal dishes

In this version, the Olivier salad takes on a completely different taste. It is prepared from young fresh vegetables and early green peas. Replace meat or sausage with chicken hearts. If desired, the salad can be seasoned with homemade mayonnaise.

chapter: Olivier salads

A great way to prepare buckwheat porridge with chicken hearts is to bake the cereal with a small amount of liquid in a clay pot in the oven. After an hour, the buckwheat will boil, become fluffy and soaked in meat juice. Serve buckwheat porridge with chicken

chapter: Buckwheat dishes

Barley prepared according to this recipe turns out to be crumbly and creamy, each grain is soaked in the sauce in which it was cooked. Chicken hearts cook quite quickly, just like pearl barley, if the cereal is pre-soaked in water

chapter: Pearl barley porridge

Chicken hearts fried in vegetable oil can be supplemented with onions and carrots in the marinade. For an Asian-style marinade, mix vegetable oil with soy sauce, balsamic vinegar, fresh ginger and garlic. If desired, you can add

chapter: Chicken giblets

Many girls and women are interested in how to cook chicken hearts in a frying pan so that they are soft and juicy. In this material we present to you the TOP 5 best recipes that will help you create a miracle of culinary art.

. Chicken hearts stewed in sour cream

Juicy hearts with sour cream will pleasantly surprise you with their rich creamy taste and beautiful appearance.

Ingredients:

• Sour cream with a fat content of 20%-25% - 70 g;
• Chicken hearts – half a kilo;
• Butter – 15 g;
• Bay leaf – 2 pcs.;
• Vegetable oil – 2 tbsp. spoons;
• Salt, pepper, seasonings to your taste.

Cooking method:

First, heat the vegetable oil and butter in a frying pan. During this time, we wash the chicken hearts with clean water and remove the fat from them. Place the hearts in a frying pan and fry for about seven minutes. After the hearts are fried, pour about 100 ml of clean water into them, close the lid and leave to simmer for about half an hour. The fire should be slow.

When the water has completely evaporated, add seasoning, salt, bay leaf and sour cream to the dish. This all needs to be mixed and left to simmer for another 10-15 minutes. The resulting dish goes well with any side dish.

Before frying or stewing, chicken hearts are cut to the middle and torn off like a book. White vessels are removed from the hearts. It is necessary to wash the hearts both before and after cutting.

To prevent the hearts from being too harsh, they should not be fried for too long. Chicken hearts are cooked in a frying pan with the lid closed, so they will remain soft and juicy.

Recipe 2. Delicious chicken hearts in tomato sauce

Delicate tomato sauce is a great addition to juicy chicken hearts. Anyone can make this tasty and satisfying dish in their own kitchen.

Ingredients:

• Tomato paste – 20 gr.;
• Chicken hearts – 500 gr.;
• Sugar – 3 gr.;
• One carrot;
• Sunflower oil;
• One onion;
• 3 cloves of garlic;
• Soy sauce;
• Spices.

Cooking method:

Oil is poured into a deep frying pan and kept on heat until bubbles appear. Thinly sliced ​​onion is added and fried until golden brown. Hearts are added to the onions. Everything is fried again.

Add carrots, thinly sliced ​​into strips. Add tomato paste, add sugar and salt. Add soy sauce. Fry it all for about a minute, then fill the dish with hot water so that it covers the ingredients.

Cover the pan with a lid, reduce the heat and simmer the dish for about 35-40 minutes. Add seasonings and garlic, cut into small pieces. Simmer for another 10 minutes and you can serve the dish with any side dish.

Recipe 3. Hearts stewed with mushrooms

This . Mushrooms with stewed hearts go perfectly with potatoes and vegetables, revealing their already rich taste.

Ingredients:

• Chicken hearts – 500 gr.;
• Two onions;
• Mushrooms (it is recommended to take champignons);
• Ketchup – 50 gr.;
• Vegetable oil;
• Sour cream – 50 gr.;
• Mayonnaise – 50 gr.;
• Mustard (paste) – 1 tsp;
• Sugar - half a teaspoon;
• Salt and seasonings to taste.

Cooking method:

First, let's prepare the mushrooms. We wash and clean the champignons, cut them into slices and let them dry slightly.

Oil is poured into a deep frying pan, in which onions, cut into half rings, are fried until golden brown. The hearts are added to the onions and lightly fried. Pour in half a glass of hot water, close everything with a lid and leave to simmer over low heat for about half an hour. Then add mushrooms.

Let's start with the sauce. Mix ketchup, mayonnaise, sour cream and mustard with sugar, salt and seasonings. Place the resulting mixture in a frying pan. Mix.

The water should cover the ingredients. There is no need to add additional water, because the mushrooms will give juice.

Simmer the dish for about 20-30 minutes.

Recipe 4. Yakitori - chicken heart skewers

Kebabs from small chicken hearts are very easy to prepare. This one is exquisite, but will pleasantly surprise your household.

Ingredients (for 8 kebabs):

• Chicken hearts – 400 gr.;
• Soy sauce – 3 tbsp. spoons;
• Honey – 2 tbsp. spoons;
• Garlic – 1 clove;
• Vegetable oil;
• Teriyaki sauce;
• 1 small piece of fresh ginger.

Cooking method:

Prepare the marinade. Crush the garlic, mix the resulting mass with teriyaki sauce, honey and finely chopped ginger.

The hearts are filled with marinade and left for ten hours.

The finished hearts are placed on wooden skewers and fried in a frying pan for 10-15 minutes. When cooking, the dish must be covered with a lid.

Recipe 5. Chicken hearts in their own juice

These are the most chicken hearts. The recipe is ideal if you don't want to spend a lot of time for cooking.

Ingredients:

• Half a kilo of chicken hearts;
• 3 tablespoons soy sauce;
• Vegetable oil;
• Salt, seasonings (khmeli-suneli, pepper).

Cooking method:

Wash and prepare the chicken hearts and cook them for about 20 minutes. Place the hearts in a colander and then place them in a frying pan with oil.

Pour soy sauce into the pan, add seasonings, and fry the dish until fully cooked. Constantly mix the ingredients. Serve chicken hearts with green onions and vegetables.

Cook juicy and tender chicken hearts in a frying pan and enjoy the wonderful taste and rich aroma!

Many people underestimate the taste and benefits of offal. In addition to the fact that hearts are a tasty and tender product, they are also rich in proteins, micro- and macroelements.

Chicken hearts in sauce - basic cooking principles

Chicken hearts are washed and excess fat and membranes are trimmed off. In addition to the offal, we will need onions and carrots. Some recipes use mushrooms. Vegetables are peeled and chopped: onions into small pieces, carrots on a grater.

In a cast iron frying pan or small cauldron, heat the fat or oil and fry the onion in it until transparent. Then add the carrots and continue cooking until they are soft.

Add chicken hearts to the vegetables, add water and simmer everything over medium heat for about forty minutes.

Depending on what kind of sauce you want, add sour cream, tomato paste, cream or cheese to the pan.

They are placed in a frying pan, stirred and cooked for another quarter of an hour.

Spices, garlic and herbs are added to the dish for flavor.

The dish is served with a side dish of vegetables, pasta or cereals.

Recipe 1. Chicken hearts in tomato sauce

Ingredients

stack filtered water;

60 g tomato sauce;

bulb;

ground pepper;

carrot;

60 ml refined sunflower oil;

salt;

400 g chicken hearts.

Cooking method

1. Peel the onion and carrot. Wash the vegetables. Cut the onion into small pieces and chop the carrots on a grater with large holes. Place the vegetables in a frying pan, after pouring oil into it. Fry, stirring, for five minutes.

2. Wash the chicken hearts and remove films and excess fat. Place the prepared offal in a roasting pan with vegetables. Pour in a glass of filtered water and add salt. Bring to a boil and cook, covered, for about an hour.

3. Add tomato paste, stir and cook for about another quarter of an hour. If there is not enough liquid, add a little more boiled water.

Recipe 2. Chicken hearts in sauce with tomato and sour cream

Ingredients

half a kilogram of chicken hearts;

kitchen salt;

onion head;

flour – 30 g;

sour cream – 90 g;

stack boiled water;

tomato paste – 30 g.

Cooking method

1. Place the hearts on a sieve and rinse. Let all the water drain out. We cut off the fat and blood vessels from each. We make cross-shaped cuts from the sharp edge.

2. Peel the onion, rinse and chop as finely as possible.

3. Heat the oil in a frying pan and fry the onion in it until transparent.

4. Place the prepared hearts in the roasting pan, mix and cover with a lid. Simmer the hearts and onions for ten minutes without adding water.

5. Combine boiled water with tomato paste, flour and sour cream. Shake well so that there are no lumps left. Pour the mixture over the hearts, cover with a lid and simmer for another quarter of an hour.

Recipe 3. Chicken hearts in cream sauce

Ingredients

50 ml lean oil;

half a kilogram of chicken hearts;

four cloves of garlic;

200 ml 20% cream;

carrot;

bulb;

table salt.

Cooking method

1. Place finely chopped onion half rings in a frying pan with oil, after heating it. Fry for a few minutes, stirring constantly.

2. Peel the carrots and chop them on a grater with small holes. Add it to the onion and fry for about five minutes, stirring regularly.

3. Peel the garlic cloves and pass them through a press directly into the frying pan. Mix well and fry until the characteristic smell of garlic appears.

4. Wash the chicken hearts, cut off the fat and blood vessels. Place in a frying pan, mix, add salt and pour cream over everything. Cook the dish for 20 minutes. Add finely chopped dill and leave to simmer over low heat for five minutes.

Recipe 4. Chicken hearts in sauce with cheese

Ingredients

700 g chicken hearts;

vegetable oil;

100 ml 20% sour cream;

10 g starch;

100 g processed cheese;

black pepper;

two cloves of garlic;

salt;

bulb;

a bunch of fresh greens.

Cooking method

1. We wash the hearts, cut off the vessels and excess fat. Pour oil into the frying pan and place it on high heat. Warm up well. Place the hearts in a frying pan, pepper and salt. Fry, stirring continuously, for three minutes. Then turn off the heat and simmer the offal in its own juice for about another quarter of an hour.

2. Peel the onion and finely chop it. Fry it in oil in a separate frying pan until golden brown. Transfer the fried onions to the hearts, stir and simmer for another 15 minutes. Rinse the greens, dry them and chop finely. Pass the peeled garlic cloves through a garlic press. Grind the cheese on a coarse grater.

3. Place sour cream and cheese shavings in a frying pan with hearts and mix. Add starch, herbs and garlic. Bring the contents to a boil, cover with a lid and remove from the stove. Serve with any side dish.

Recipe 5. Spicy chicken hearts in sauce on skewers

Ingredients

5 g grated ginger;

500 g chicken hearts;

fine salt;

120 ml soy sauce;

four cloves of garlic;

15 ml lemon juice.

Cooking method

1. Before stringing the hearts onto skewers, soak them in cold water for 20 minutes.

2. We wash the hearts, cut off the vessels and excess fat. Place the offal in a bag.

3. Peel the ginger and garlic and grate on the finest grater. Combine soy sauce with ginger and garlic. Lightly salt and add lemon juice. Stir well.

4. Pour the sauce over the hearts, close the bag and marinate for three hours in the refrigerator.

5. Thread the marinated hearts onto skewers and fry in hot oil. Then turn it over, cover it with a lid and cook for another quarter of an hour.

Recipe 6. Chicken hearts in Korean sauce

Ingredients

700 g chicken hearts;

60 ml vegetable oil;

stack tomato juice;

Korean carrot seasoning.

Cooking method

1. Rinse the hearts, trim off the vessels, fat and membranes.

2. Fry the offal in heated vegetable oil.

3. Add tomato juice, lightly add salt and season with Korean carrot seasoning.

4. Simmer over low heat for 20 minutes until all the liquid has evaporated. Transfer to a plate and serve with a side dish of vegetables or cereals.

Recipe 7. Chicken hearts in sauce with sour cream and mustard

Ingredients

100 ml filtered water;

700 g chicken hearts;

30 g butter;

90 g mustard;

20 ml olive oil;

300 g champignons;

100 ml sour cream.

Cooking method

1. Rinse the chicken hearts, trim off the vessels and excess fat. Place the offal in a deep cup, pour in olive oil, add mustard, pepper and salt. Mix well and leave to marinate for a couple of hours.

2. Melt butter in a frying pan. Place the hearts in it and lightly fry.

3. Wipe the champignons with a damp sponge and remove the skin from the caps. Cut the mushrooms into thin slices and add to the hearts.

4. Pour in a little filtered water and simmer, stirring occasionally, for half an hour.

5. Add sour cream, stir and simmer for another ten minutes.

Recipe 8. Chicken hearts in sauce with vegetables

Ingredients

kg chicken hearts;

fine salt;

carrot;

tomato sauce – 100 g;

bulb;

pepper with lemon flavor;

two stalks of celery;

vegetable oil – 30 ml;

a pod of green bell pepper;

a small bunch of basil.

Cooking method

1. Wash the vegetables thoroughly. Peel the onions and carrots. Chop the celery stalks into small pieces, the onion into cubes, and chop the carrots on a grater with large holes.

2. Place the vegetables in a heated frying pan with oil and fry until soft.

3. We wash the hearts, cut off the vessels and excess fat from the top. Place in a frying pan with vegetables.

4. Remove the green pepper pod from the stalk, remove the seeds and cut it into small cubes. Place in a frying pan. Pour all the ingredients with water and simmer from the moment of boiling over low heat for about 15 minutes. Then add tomato sauce, salt and mix. We cook the dish for another hour and a half.

5. Rinse the basil, dry it and tear it into small pieces with your hands. Put it in a frying pan. Serve with boiled potatoes or spaghetti.

Recipe 9. Chicken hearts in soy-wine sauce

Ingredients

allspice;

150 g chicken hearts;

25 ml vegetable oil;

bulb;

30 g ketchup;

carrot;

100 ml dry red wine;

Two cloves of garlic;

60 ml soy sauce.

Cooking method

1. Wash the chicken hearts, cut off the fat and vessels from the top.

2. Pour half the oil into the pan and fry the hearts in it, stirring constantly, over low heat.

3. Pour the second half of the oil into another frying pan and fry the peeled and chopped onions and carrots in it.

4. Peel the garlic cloves and cut into thin slices. Combine soy sauce and wine in a bowl. Add garlic, ketchup and stir. Pour the sauce over the hearts, stir and simmer for five minutes. Place the fried vegetables on the hearts, turn down the heat, cover with a lid and simmer until the hearts become soft.

To make the chicken hearts cook faster, make a cross-shaped cut on the pointed side.

Hearts in cream or sour cream will turn out especially tender.

You can use juice or sauce instead of tomato paste.

When using soy sauce, taste the dish and only then add salt so as not to oversalt.