Many underestimate the taste and benefits of offal. Besides the fact that hearts are a tasty and tender product, it is also rich in proteins, micro and macro elements.
Chicken hearts in sauce - basic principles of preparation
Chicken hearts are washed and cut off excess fat and film. In addition to offal, we need onions and carrots. Some recipes use mushrooms. Vegetables are peeled and chopped: onions - in small pieces, carrots on a grater.
In a cast-iron skillet or small cauldron, heat fat or oil and fry the onion in it until transparent. Then lay the carrots and continue cooking until it is soft.
Chicken hearts are laid out to vegetables, water is poured in and everything is stewed over medium heat for about forty minutes.
Depending on which sauce you want to get, add sour cream, tomato paste, cream or cheese to the pan.
They are put in a pan, stirred and cooked for another quarter of an hour.
For flavor, spices, garlic and herbs are added to the dish.
Serve a dish with a side dish of vegetables, pasta or cereals.
Recipe 1. Chicken hearts in tomato sauce
Ingredients
stack filtered water;
60 g of tomato sauce;
bulb;
ground pepper;
carrot;
60 ml of refined sunflower oil;
salt;
400 g of chicken hearts.
Cooking method
1. Peel the onion and carrot. Wash the vegetables. Cut the onion into small pieces, and grind the carrots on a grater with large holes. Send vegetables to the pan, after pouring oil into it. Fry, stirring, for about five minutes.
2. Wash the chicken hearts and strip them of films and excess fat. Put the prepared offal in a roasting pan with vegetables. Pour a glass of filtered water, salt. Bring to a boil and cook, covered with a lid, for about an hour.
3. Add the tomato paste, mix and cook for about a quarter of an hour. If there is not enough liquid, pour some more boiled water.
Recipe 2. Chicken hearts in a sauce with tomato and sour cream
Ingredients
half a kilogram of chicken hearts;
table salt;
onion head;
flour - 30 g;
sour cream - 90 g;
stack boiled water;
tomato paste - 30 g.
Cooking method
1. Put the hearts on a sieve and rinse. We leave all the water to the glass. Cut off fat and blood vessels from each. We make cross-shaped incisions from the sharp edge.
2. The onion head is peeled, washed and chopped as finely as possible.
3. Heat the oil in a pan and fry the onion in it until transparent.
4. Put the prepared hearts in the roasting pan, mix and cover. Stew hearts with onions for about ten minutes without adding water.
5. Combine boiled water with tomato paste, flour and sour cream. We shake it well so that there are no lumps left. Fill the hearts with the mixture, cover 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 of 20% cream;
carrot;
bulb;
table salt.
Cooking method
1. Put in a frying pan with oil, preheating it, finely chopped onion half rings. Fry for several minutes, constantly stirring.
2. Peel the carrots and grind them on a grater with small holes. Add it to the onion and fry for five minutes, stirring regularly.
3. Peel the garlic and pass through the press directly into the pan. Mix well and fry until a characteristic smell of garlic.
4. We wash the chicken hearts, cut off the fat and blood vessels. We put it in a pan, mix, salt and fill everything with cream. Cook the dish for 20 minutes. Add finely chopped dill and leave for five minutes to reach over low heat.
Recipe 4. Chicken hearts in cheese sauce
Ingredients
700 g of chicken hearts;
vegetable oil;
100 ml of 20% sour cream;
10 g of starch;
100 g of 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 the oil into the pan and put it on a strong fire. Warm up well. We spread the hearts in a pan, pepper and salt. Fry, continuously altering, for about three minutes. Then we twist the fire and stew the offal in our own juice for about a quarter of an hour.
2. Onion peel and finely chopped. Fry it in oil in a separate frying pan until golden brown. We shift the fried onions to the hearts, mix and simmer for another 15 minutes. Rinse the greens, dry and finely chop. Peeled garlic cloves pass through a garlic squeezer. Grind the cheese on a coarse grater.
3. In a pan with hearts, put sour cream and cheese chips, 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 skewers sauce
Ingredients
5 g of grated ginger;
500 g of chicken hearts;
fine salt;
120 ml of soy sauce;
four cloves of garlic;
15 ml of lemon juice.
Cooking method
1. Before stringing hearts on skewers, soak them in cold water for 20 minutes.
2. We wash the hearts, cut off the vessels and excess fat. We spread the offal in the bag.
3. Ginger and garlic peel and three on the finest grater. Combine soy sauce with ginger and garlic. Lightly salt and pour in the lemon juice. Stir well.
4. Fill the hearts with the sauce, close the bag and pickle for three hours in the refrigerator.
5. String stringed hearts on skewers and fry in hot oil. Then turn it over, cover with a lid and cook another quarter of an hour.
Recipe 6. Chicken hearts in Korean sauce
Ingredients
700 g of chicken hearts;
60 ml of vegetable oil;
stack tomato juice;
seasoning for carrots in Korean.
Cooking method
1. Flush hearts, cut off vessels, fats and films.
2. Fry offal in warmed vegetable oil.
3. Add tomato juice, slightly add salt and chop Korean-style carrot seasoning.
4. Simmer on low heat for 20 minutes until all liquid has boiled away. Put on a plate and serve with a side dish of vegetables or cereals.
Recipe 7. Chicken hearts in a sauce with sour cream and mustard
Ingredients
100 ml of filtered water;
700 g of chicken hearts;
30 g butter;
90 g mustard;
20 ml of olive oil;
salt;
300 g of champignons;
100 ml of sour cream.
Cooking method
1. Rinse chicken hearts, cut off vessels and excess fat. Put the offal in a deep cup, pour in olive oil, add mustard, pepper and salt. Stir well and marinate for a couple of hours.
2. Melt the butter in a pan. Put the hearts in it and lightly fry.
3. Wipe the champignons with a damp sponge, peel the hats off. Cut the mushrooms into thin plates 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 another ten minutes.
Recipe 8. Chicken hearts in a sauce with vegetables
Ingredients
kg of chicken hearts;
shallow salt;
carrot;
tomato sauce - 100 g;
bulb;
pepper with lemon flavor;
two stalks of celery;
vegetable oil - 30 ml;
pod of green bell pepper;
a small bunch of basil.
Cooking method
1. Thoroughly wash the vegetables. Peel onions and carrots. Grind celery stalks into small pieces, onion into cubes, grind carrots on a grater with large holes.
2. Put vegetables in a preheated pan with butter and fry until soft.
3. We wash the hearts, cut off the vessels and excess fat from the upper part. Spread in a pan with vegetables.
4. Free the green pepper pod from the stalk, clean the seeds and cut into small cubes. Sent to the pan. Pour all the ingredients with water and simmer from the moment of boiling over low heat for about 15 minutes. Then add the 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 our hands. Put in the pan. Serve with boiled potatoes or spaghetti.
Recipe 9. Chicken hearts in soya-wine sauce
Ingredients
allspice;
150 g of chicken hearts;
25 ml of vegetable oil;
bulb;
30 g of ketchup;
carrot;
100 ml of dry red wine;
Two cloves of garlic;
60 ml of soy sauce.
Cooking method
1. Rinse the chicken hearts, cut off the top of the fats and blood vessels.
2. Pour half the oil into the pan and fry the hearts in it, stirring constantly, over low heat.
3. Pour the other half of the oil into another pan and fry the peeled and chopped onions and carrots in it.
4. Peel the garlic cloves and cut into thin plates. Combine soy sauce with wine in a bowl. Add garlic, ketchup and mix. Pour the sauce over the hearts, mix and simmer for five minutes. Put the fried vegetables to the hearts, twist the fire, cover and simmer until the hearts are soft.
Chicken hearts in sauce - tips and tricks
To make chicken hearts cook faster, make a cross-shaped incision on the pointed side.
Hearts in cream or sour cream will be especially tender.
Instead of tomato paste, you can use juice or sauce.
When using soy sauce, try the dish to taste, and only after that, salt, so as not to salt.
