How to cook a chicken heart: a recipe with a photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chicken hearts are the smallest offal. The weight of the largest heart does not exceed 40 grams. In order to cook them deliciously, you need to follow a few basic rules.

But before we talk about how to cook chicken hearts, let's 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 sellers can pass off 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. By density, the thawed product is sluggish. It has a dull color with blue spots. This suggests that the hearts are not the first freshness and it is better to refuse to buy them.

They should all be the same and small in size.

Packaging with qualityThe product will look sealed without any damage. The expiration date and production date must be indicated on it.

Usage rules and useful substances

Before you cook the chicken heart, keep in mind that this is a low-fat product, but it contains a lot of cholesterol.

There are 158 kcal per 100 grams, which is significantly lower than in meat.

You should not abuse dishes from 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 garnishing cereals or vegetables.

Processing

Before cooking chicken hearts, they must be washed well and cleaned of all excess.

This is a rather painstaking process, since chicken hearts are very small, and each needs to be processed.

The procedure is carried out in three stages:

1. First, fill the offal with water and by clicking on each heart, remove the remnants of blood clots and excess fluid from it.
2. At the second stage, cut off the fat and blood vessels. Many do not do this, since all these elements are edible. But sometimes they can spoil the taste of the dish.
3. At the last stage, after all the manipulations done, we wash each heart again, already under running water. This must be done until the water from under each becomes transparent. In order to rid them of excess fluid,squeeze with hands. There is no point in throwing it in a colander, since all the water will not drain anyway.

Before you cook 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 a fresh product and process it correctly, let's look at what can be cooked from chicken hearts.

Hearts in cream sauce

Very tender and tasty dish.

Ingredients:

• Pack of 25% cream.
• Kilogram of chicken hearts.
• Two onions.
• 350 grams of mushrooms.
• Ground white pepper and s alt to taste.
• A few tablespoons of vegetable oil for frying. It is better to take refined.
• Bunch of fresh herbs.

Cooking process

Few people know how delicious to cook a chicken heart in cream. The following recipe will help you do just that.

First take care of the hearts. 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 clean the mushrooms. Cut them into thin slices.

After that, peel and cut the onion into half rings.

Add both ingredients to the pan and fry until golden brown.

If the butter is fried, add some water and pour in the cream. Cover and simmer for at least half an hour. Five minutes before turning off, add bayleaf, ground pepper and s alt.

After turning off the dish, it should stand covered for several minutes to cool and absorb the aromas. Sprinkle with finely chopped herbs before serving.

The secret of the dish is that the cream softens the hearts and gives them a light creamy flavor.

Now you know how to cook chicken heart in cream. Bon appetit!

Drunken Heart

Probably the easiest chicken offal recipe ever.

Ingredients:

• Half a kilo of chicken hearts.
• Purified water.
• Teaspoon of sugar.
• A couple tablespoons of s alt.
• A few spoonfuls of red wine.
• One clove of garlic.
• A couple tablespoons of olive oil.
• A teaspoon of honey. It's better to use fake.
• Bunch of fresh parsley.

Cooking process

Let's figure out how to properly cook a chicken heart on a grill pan.

At the first stage, pickle the hearts. Already cleaned of everything superfluous and washed, put it in a separate container, fill it with water, add s alt and sugar. We leave in a cool place for several hours so that they marinate well.

Meanwhile prepare the sauce. To do this, mix honey, wine and olive oil. Melt honey in a water bath. Finely chop the garlic and add to the rest of the ingredients. Mix everything until a thick mass is formed.

After the hearts are marinated, rid them of excess liquid bypress each and pat dry with a paper towel.

Without cutting, put each on a skewer and pour over 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 a chicken heart? Recipe with potatoes

Ingredients:

• Half a kilo of chicken hearts.
• One kilo of potatoes.
• Pair of onions.
• Half a cup of sour cream.
• A few cloves of garlic.
• Two glasses of purified water.
• Vegetable oil.
• Ground pepper and s alt to taste.
• A couple of bay leaves.
• Bunch of fresh parsley.

Cooking process

Clean and rinse giblets.

Next, spread on a preheated pan and fry for at least 10 minutes in vegetable oil.

After that, we transfer it to a container in which we will stew. It is desirable that it be a cast-iron cauldron. In extreme cases, a heavy-bottomed pot will do.

At the next stage, fry the finely chopped onion in a pan and send it to the hearts.

Peel, wash and cut the potatoes in the usual way as for stewing. Add it to the ingredients in the saucepan and fill to the top with water.

Cover and simmer. After half an hour, add peeled and sliced garlic, bay leaf, s alt and pepper. Stew for another ten minutes and pour in the sour cream. After that immediatelyturn off the heat and let the dish brew for a few minutes.

Chop parsley finely and garnish before serving.

Heart in honey

Ingredients:

• Half a kilo of chicken hearts.
• 15 grams of ginger root.
• One head of onion.
• Two tangerines.
• One carrot.
• Red wine.
• A couple of tablespoons of vegetable oil.
• Two tablespoons of liquid honey.
• S alt and ground white pepper to taste.
• 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. We are preparing the marinade. To do this, squeeze out tangerine juice. Grate ginger root to it on a fine grater, add wine and ground pepper. Shake everything well.

Step three. Marinating hearts. Pour marinade over giblets for half an hour.

Stage four. Peel the onion and cut into small cubes. Grate washed and peeled carrots.

Stage five. Fry vegetables in vegetable oil and add already pickled hearts to them. Simmer covered for at least 15 minutes. Then open the lid to let all the liquid evaporate.

Stage six. S alt the contents of the pan and add honey. Mix everything well and leave to simmer for a few more minutes.

Stage seven. Before switching off, add chopped greens.

Stage eight. Arrange on flat plates garnished with lettuce leaves. The dish is great as an appetizer for strong alcoholic drinks.

Chicken liver and heart with vegetables. Delicious and he althy

Ingredients:

• 250 grams of liver and hearts.
• One head of onion.
• Pair of tomatoes.
• Three bell peppers. It is best to choose different colors for the colorful range of the dish.
• S alt, ground white pepper to taste.
• A few bay leaves.
• A few tablespoons of vegetable oil.
• Fresh herbs for garnish before serving.

Cooking process

Learning how to cook chicken liver and heart so that it is not only tasty, but also he althy:

• Rinse the semi-finished chicken products, peel and cut into small pieces.
• Cut the onion into half rings.
• Blanched tomatoes and cut into small squares.
• Bulgarian pepper is cleaned from seeds. Cut like a tomato.

After all the ingredients are ready, start cooking.

Pour oil into a cast-iron cauldron and lay out the liver with the heart. Fry them for 15 minutes and add bay leaf. Evaporate the excess liquid and only after that add s alt and pepper.

Spread all the vegetables, except for the bell pepper, and stew withopen lid ten minutes. Periodically stir the contents of the cauldron with a wooden spatula so that the vegetables do not burn.

Spread bell pepper five minutes before turning off.

After turning it off, sprinkle the still hot dish with herbs.

Secrets of offal cooking

You can stew hearts not only in milk sauce. Ketchup or tomato sauce works well.

In addition to the usual spices such as s alt, garlic and pepper, hearts go well with thyme, avocado, coriander. With them, any dish will acquire an unusual exquisite taste.

You can use soy sauce as a marinade for them.

Of course, how delicious to cook a 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 them and combine them with the right products.