How to make soft and juicy chicken hearts

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Life hacks for the selection and processing of offal, as well as 10 recipes for amazingly delicious dishes.

5 secrets of delicious chicken hearts

1. Give preference not frozen, but chilled offal. When buying, pay attention to the color and structure. Fresh chicken hearts should be firm, firm and smooth. Their color is dark red, closer to burgundy. A bluish tint, friability, yellow spots or white bloom are a reason to refuse a purchase.
2. Process the offal thoroughly. Blood clots may remain inside the hearts. To remove them, cut each heart lengthwise and open it like a book. Clean out the blood with a knife or fingers. Rinse thoroughly under cool running water. Trim films, fat and vessels. They are edible, but can negatively affect the taste of the dish.
3. Chicken hearts are muscles, and they are quite tough. To soften, you can soak them in milk for 40-60 minutes before cooking.
4. Whole chicken hearts are boiled for 30 minutes, chopped - about 20. For batter, a ten-minute boil is enough. Boil a pot of water, toss in the hearts and let it simmer for 2-3 minutes. Discard in a colander and refill with water. So that the liquid barely covers the hearts. Season with salt and cook until tender. Skim off the foam if it forms.
5. Fry chicken hearts in butter or a mixture of vegetable and butter - this is softer. And it's better under the lid: the steam from it will settle into the pan and prevent the hearts from drying out.

Chicken hearts fried with onions

An easy-to-prepare dish for offal lovers.

Ingredients

• 1 kg of chicken hearts;
• 3 large onions;
• 1 tablespoon of sunflower oil;
• 50 g butter;
• salt, black pepper and other spices to taste.

Preparation

Cut the prepared hearts in half. Boil them or soak them in milk.

Cut the onion into half rings. Grease a frying pan with sunflower oil, then add butter, melt. Fry the onions until half cooked. Add boiled hearts to it, stir. After 5-7 minutes, when the hearts begin to release water, salt, pepper and add other spices to taste. This will enhance the release of moisture.

Cover and cook for 20-25 minutes. Stir occasionally. Serve with your favorite side dish.

Chicken hearts in sour cream

Juicy, with a pleasant creamy taste. It goes well with buckwheat, rice, mashed potatoes and other side dishes. You can use cream instead of sour cream.

Ingredients

• 2 large onions;
• 2 tablespoons of sunflower oil;
• 50 g butter;
• 700 g of chicken hearts;
• 1 glass + 2 tablespoons of water;
• 2 tablespoons flour;
• 100 g sour cream;
• salt and black pepper to taste.

Preparation

Peel and dice the onion. Preheat a skillet with sunflower oil. Then add creamy to it. Fry the onions until half cooked.

Prepare hearts: rinse, cut off excess. If the offal is large, cut it in half. Send them to the onion, fry until crisp - 5-7 minutes. Pour in a glass of water, salt and pepper to taste. Cover with a lid, simmer for about half an hour over low heat.

Dissolve the flour in a little water so that there are no lumps. Pour this mixture into hearts, let thicken a little and add sour cream. Stir and simmer for another 5-10 minutes.

Chicken hearts in tomato sauce

Moderately spicy, with a bright tomato aftertaste. It goes well with pasta and boiled rice.

Ingredients

• 1 onion;
• 1 carrot;
• 2 tablespoons of sunflower oil;
• 50 g butter;
• 500 g of chicken hearts;
• 2 tomatoes;
• ½ cup chicken broth;
• 3 tablespoons tomato paste;
• 2 cloves of garlic;
• a bunch of parsley.

Preparation

Fry the onions and carrots in sunflower oil. Then add the butter and chicken hearts prepared for roasting. Cook for 10-15 minutes. Add the coarsely chopped tomatoes and cook for another 5-7 minutes.

Pour the broth into the pan, add the tomato paste. Season with salt and pepper and cover. Simmer for 10-15 minutes. Then sprinkle with chopped herbs and garlic pressed through a press. Cook without a lid for another 7-10 minutes until the excess moisture evaporates.

Chicken hearts in soy sauce with vegetables

Juicy hearts with a pleasant note of soy sauce and paprika.

Ingredients

• 300 g of chicken hearts;
• 1 tablespoon olive oil + for frying;
• 2 tablespoons of soy sauce
• 1 clove of garlic;
• ½ teaspoon of paprika;
• salt and black pepper - to taste;
• 1 onion;
• 1 carrot;
• 1 bell pepper.

Preparation

Pour the prepared chicken hearts with olive oil and soy sauce, add garlic, salt, pepper and paprika passed through a press. Stir and leave to marinate for half an hour.

At this time, fry the vegetables cut into strips: first onions, then carrots and peppers. Add hearts to vegetables, stir. Simmer over medium heat with the lid closed for 20-25 minutes. Stir occasionally. There is no need to add liquid - hearts will give it.

Chicken hearts baked with mushrooms

Delicate and satisfying at the same time. The dish turns out to be so exquisite that it is worth serving for a festive table.

Ingredients

• 2 onions;
• 500 g of champignons;
• sunflower oil for frying;
• salt and black pepper - to taste;
• 1 kg of chicken hearts;
• 200 ml of 10% cream;
• 3 cloves of garlic;
• 1 tablespoon flour;
• 100 g of hard cheese.

Preparation

Rinse and chop the mushrooms into large cubes. Cut onion into half rings and fry half with mushrooms in sunflower oil. Season the mushrooms with salt and pepper in the middle. Put the fried mushrooms with onions in a baking dish.

Prepare hearts by flushing and removing blood clots. Saute the other half of the onion. When it turns golden, add hearts to it. After they give juice, add garlic, passed through a press, salt and pepper. Pour in the cream and simmer, covered, for about 20 minutes. Then add flour, stir thoroughly and simmer for another 7-10 minutes.

Place the creamy chicken hearts in a baking dish on top of the mushrooms. Sprinkle with grated cheese. Send to an oven preheated to 200 ° C for 15 minutes.

Chicken hearts with potatoes in pots

Delicate fragrant hearts with a spicy sweet aftertaste of prunes. From the specified number of products, about four 500-gram pots will be obtained.

Ingredients

• 1 kg of chicken hearts;
• 2 onions;
• 2 carrots;
• 4 potatoes;
• 5 cloves of garlic;
• 100 g of prunes;
• 1 teaspoon dried dill
• 1 teaspoon sweet paprika
• 2 teaspoons of salt.

Preparation

Prepare hearts, peel and coarsely chop onions, carrots and potatoes. Do the same with prunes and garlic. Soaking prunes is optional.

Place the potatoes on the bottom of the pots. Mix the rest of the ingredients, add spices and salt. Fill the pots almost to the top with this.

Pour ½ cup boiling water into each pot. Cover with lids and send to an oven preheated to 180 ° C for 1 hour.

Pilaf with chicken hearts in a slow cooker

A minimum of preparations, and at the exit - a delicious dish. Even those who follow the figure will appreciate it. Indeed, 100 g of chicken hearts contain only 159 kcal.

Ingredients

• 2 tablespoons of sunflower oil;
• 2 onions;
• 2 carrots;
• 500 g of chicken hearts;
• 2 cups long grain rice
• 2 teaspoons of pilaf seasoning;
• salt to taste;
• 2-3 glasses of water;
• 1 head of garlic.

Preparation

Cut the onion into half rings and cut the carrots into strips. Grease the multicooker bowl with sunflower oil and sauté the vegetables for 7-10 minutes. It is possible without a lid, stirring.

Add washed chicken hearts. Fry for another 5-7 minutes, but with the lid closed. Then add rice, pilaf seasoning and salt. Pour hot water over the rice by about two fingers. Turn on the "Stew" or "Pilaf" mode for one hour. After 45 minutes, open the lid and stick the garlic cloves into the rice.

Chicken hearts in batter

Soft, tender hearts with a crispy crust fly away much faster than they cook.

Ingredients

• 500 g of chicken hearts;
• 1 teaspoon of dry herbal mixture
• salt and black pepper to taste;
• 2 eggs;
• 6 tablespoons of cornmeal
• 100 ml of sunflower oil.

Preparation

Cut off excess fat from chicken hearts, rinse, removing blood clots. Open each heart like a book and beat it off. Sprinkle chops with black pepper, salt and herbs. Let stand for 10-15 minutes.

For batter, beat eggs in one bowl and add flour in another. Dip each heart first in an egg, then in flour and fry in well-heated sunflower oil.

Soup with chicken hearts and cheese

A light and at the same time satisfying dish, the aroma of which the whole family will come running to.

Ingredients

• 1 carrot;
• 1 onion;
• 50 g butter;
• 600 g of chicken hearts;
• salt and black pepper - to taste;
• 2, 5 liters of chicken broth;
• 4 potatoes;
• 100 g cream cheese;
• 50 g noodles;
• a bunch of dill.

Preparation

Peel and coarsely grate the carrots, chop the onion. Fry them in butter until half cooked. Add rinsed and chopped chicken hearts to these. Fry for 15-20 minutes. Season with salt and pepper.

Boil the broth, send the diced potatoes into it. When it's cooked, add the fried hearts with vegetables. Let it simmer for 5-7 minutes.

Add noodles and cream cheese. Stir and serve with chopped herbs in a couple of minutes.

Salad with chicken hearts, beans and Korean carrots

Nourishing thanks to beans and hearts, spicy at the expense.

Ingredients

• 200 g of chicken hearts;
• 100 g of champignons;
• 2 tablespoons of sunflower oil;
• 100 g canned white beans;
• 100 g of Korean carrots;
• 50 g croutons;
• 2 tablespoons of mayonnaise;
• salt and black pepper to taste.

Preparation

Boil processed chicken hearts. Remember to skim off the foam and salt at the very end. When cool, cut into small cubes or rings. Fry chopped mushrooms in sunflower oil.

Combine all the ingredients: hearts, mushrooms, carrots, beans and croutons. Season with salt and pepper, season with mayonnaise.