How to cook soft and juicy chicken hearts

Chicken hearts can be prepared in a variety of ways. But, regardless of whether you plan to boil, stew, fry or bake offal, they must be properly cleaned. Unlike ventricles and a number of other products, these components are edible from the very beginning. It doesn't matter whether you buy them at a farmers' market or a supermarket, you can cook them almost immediately. But experts still recommend at least basic cleaning of the preparations in order to get the most tasty and tender dish.

Chicken hearts fried with onions

gastera.ru An easy-to-prepare dish for offal lovers.

Ingredients

1 kg chicken hearts;
3 large onions;
1 tablespoon sunflower oil;
50 g butter;
salt, ground 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 and melt. Fry the onion until half cooked. Add boiled hearts to it, stir. After 5-7 minutes, when the hearts begin to release water, add salt, pepper and other spices to taste. This will enhance the release of moisture.

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

Chicken hearts in sour cream

youtube.com
Juicy, with a pleasant creamy taste. Pairs perfectly with buckwheat, rice, mashed potatoes and other side dishes. Instead of sour cream, you can use cream.

Ingredients

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

Preparation

Peel and dice the onion. Heat a frying pan with sunflower oil. Then add cream to it. Fry the onion until half cooked.

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

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

What needs to be done

To get a tasty, tender and nutritious dish of chicken hearts, first of all, you need to choose a quality product at the market or in a store.

Frozen hearts need to be thawed gradually

Hearts should have a smooth, shiny surface of a uniform dark red color, without light or dark spots. Fresh chilled hearts are considered the best option, but frozen ones can be just as good if they have not been frozen several times. It is possible that frozen product will have a slightly firmer texture after cooking. It is important to defrost frozen hearts in a gentle way by placing them in the refrigerator and draining the water as it accumulates (aggressive defrosting in water or in the microwave can negatively affect the taste and consistency of the product). Then do the following for initial cleaning:

Sort through the hearts, sifting out pieces of other offal and other foreign components, if any.
Soak the hearts in cold water for 30–60 minutes.
Rinse thoroughly and drain the water.

After the hearts have stood in cold water, they need to be rinsed
Drain in a colander and let the water drain completely.

Chicken hearts in tomato sauce

pinterest.com
Moderately spicy, with a bright tomato aftertaste. Pairs perfectly with pasta and boiled rice.

Ingredients

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

Preparation

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

Pour broth into the pan, add tomato paste. Season with salt and pepper and cover with a lid. Simmer for 10–15 minutes. Then sprinkle with chopped herbs and garlic passed through a press. Cook uncovered for another 7-10 minutes until excess moisture has evaporated.

How to cook deliciously

You can cook delicious chicken hearts if you adhere to the following rules:

Choose your product carefully when purchasing.
Prepare well and rinse before use.
The giblets will be soft if the cooking time is observed.
Among the seasonings you can highlight ground ginger, which goes well with the taste of the offal.
For frying, it is better to add 2 types of oil to the pan: butter and lean. This is how the hearts will turn out soft and juicy.
The chefs advise you to try wonderful hearty soups, recipes for which are not only in the diet menu. Fresh herbs and sour cream are often used for serving.
Don't be lazy about cleaning chicken hearts. Then many household members and guests who had a negative attitude towards offal may change their minds.

There are many dishes that can be prepared with this nutritious and tasty product. Therefore, chicken hearts as an independent product or ingredient in culinary dishes are popular with many chefs from all over the world.

Chicken hearts in soy sauce with vegetables

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

Ingredients

300 g chicken hearts;
1 tablespoon olive oil + for frying;
2 tablespoons soy sauce;
1 clove of garlic;
½ teaspoon paprika;
salt and ground 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 the onion, then the carrots and pepper. Add the hearts to the vegetables and stir. Simmer over medium heat with the lid closed for 20–25 minutes. Stir occasionally. There is no need to add liquid - the hearts will provide it.

For the squeamish

If you get cold feet at the thought of finding an uncut vessel or blood clot in the finished product, you will have to get rid of them as well.
First, repeat the steps indicated in the sections for omnivores and losing weight, as they are basic for you too.

Now, while cutting off excess fat, remove unsightly vessels. All this can be done in one movement with a knife, so the process should not take much time.

All that remains is to get rid of the clots, which, by the way, are not found in every heart. They are usually clearly visible: an almost black clot is visible from under the pink muscle tissue. There are two ways to get rid of them: squeeze out a lump from the cut heart or soak the product in warm water so that the blood thins and comes out on its own. The first method is faster, the second is more thorough, but it’s up to you to decide which one to use.

When choosing hearts, remember that the refrigerated product can be stored for no more than 48 hours, and the frozen base should have a minimum of ice.

Preparing chicken hearts greatly depends on how picky you are, because absolutely everything in the heart, from fat and blood vessels to blood and muscle tissue, is edible: the only important thing is what of it you want to see on your plate. Chicken hearts can be prepared in a variety of ways.

But, regardless of whether you plan to boil, stew, fry or bake offal, they must be properly cleaned. Unlike ventricles and a number of other products, these components are edible from the very beginning. It doesn't matter whether you buy them at a farmers' market or a supermarket, you can cook them almost immediately. But experts still recommend carrying out at least basic cleaning of the preparations in order to get the most tasty and tender dish.

It doesn't matter whether you buy them at a farmers' market or a supermarket, you can cook them almost immediately. But experts still recommend carrying out at least basic cleaning of the preparations in order to get the most tasty and tender dish.

Chicken hearts baked with mushrooms

russianfood.com
Tender and satisfying at the same time. The dish turns out to be so exquisite that it is worthy of being served at a festive table.

Ingredients

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

Preparation

Wash and cut the mushrooms into large cubes. Cut the onion into half rings and fry half with mushrooms in sunflower oil. Halfway through frying, add salt and pepper to the mushrooms. Place the fried champignons with onions in a baking dish.

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

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

For omnivores

In fact, the hearts you buy in the store have already been processed, and absolutely everything you see is edible. A couple of uncut vessels or a blood clot will not harm you, but it may slightly undermine the aesthetics of the finished dish.

So what should you do if you want to get maximum results with minimum effort?

First, rinse the hearts thoroughly (however, this advice is valid for any meat).
There is no need to clean the hearts from a thin film that you can hardly notice, but you do need to sort through the chicken hearts: often in the mass you come across other offal, both suitable and unsuitable for consumption. Even if you find a piece of liver or gizzard, you should not cook them together with hearts, since the cooking time for these products is different.
As you sort the product, remove long strands of fibers, which sometimes stretch 5-8 centimeters. Again, there's nothing harmful about them, but they can make the finished dish quite awkward to eat.

In the finished dish, blood clots are practically undetectable, and some even believe that they add piquancy to the dish and simply refuse to remove them of their own free will.

Chicken hearts with potatoes in pots

russianfood.com
Delicate aromatic hearts with a piquant sweet aftertaste of prunes. From the specified quantity of products you will get about four 500-gram pots.

Ingredients

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

Preparation

Prepare the hearts, peel and coarsely chop the onions, carrots and potatoes. Do the same with prunes and garlic. It is not necessary to soak prunes.

Place the potatoes on the bottom of the pots. Mix the remaining 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 place in an oven preheated to 180°C for 1 hour.

For those losing weight

Chicken hearts could be called a dietary dish if they belonged to backyard chickens that have access to physical activity. The products you find in the store certainly cannot boast of low fat content, since the conditions in which chickens are kept in poultry farms contribute to the formation of significant fat deposits.

So what do you do if you're on a diet and don't want all that fat in the pan?

First, you need to repeat all the manipulations that we described in the section above: rinse and sort the chicken hearts, clearing them of thread-like fibers.
Now let's add one more step: you will have to trim the fat from each heart. Yes, the process is quite painstaking, but reducing fat in the diet is worth it. Try not to touch the muscular part: if you decide to clean the chicken hearts from fat, then it can already amount to up to a fifth of the weight of the purchase.

Not all chicken hearts are covered in so much fat that it needs to be trimmed off. If you want to completely remove fat from the product, you will spend an unreasonably large amount of effort and, most likely, cut off some muscle tissue, reducing the weight of the finished dish by at least a quarter.

Pilaf with chicken hearts in a slow cooker

chambacu.org
A minimum of preparation, and the end result is a delicious dish. Even those who watch their figure will appreciate it. After all, 100 g of chicken hearts contain only 159 kcal.

Ingredients

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

Preparation

Cut the onion into half rings and the carrots into strips. Grease the multicooker bowl with sunflower oil and fry the vegetables for 7–10 minutes. You can do it 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 in hot water until it covers 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.

Reviews and advice from experienced housewives

In principle, it’s not necessary, but cutting it into a butterfly and rinsing it to remove blood clots doesn’t hurt. Especially if you consider how and where they are stored until they reach your table. And blood clots are the first place for all sorts of bad things to multiply and the product begins to deteriorate from them. And the fat should not be trimmed - it gives juiciness and is not harmful to health.
Tata Mudraya
https://otvet.mail.ru/question/177798773

I just soak it in cold water for an hour and rinse. I let it drain in a colander. Well, I cut it off if there are “open” rags hanging there (remnants of arteries). I usually cook at least 2 kg. And it tastes better with fat, I don’t see the point in cutting it off.
Galka Galkina
https://otvet.mail.ru/question/177798773

If they are good, then there is no need to clean them. If it’s not very good (there are blood clots, blood vessels, etc.), then you need to clean it of blood vessels and fat, keep it in water so that the excess blood comes out.
Anonymous
https://eva.ru/beauty/messages-3180425.htm
Read also: How to cook pearl barley - 8 step-by-step cooking recipes

it is necessary to clean, trim if there are remaining vessels and excess fat, if the recipe requires cutting, then rinse each half from blood clots, then dry thoroughly on a paper towel, if you do not need to cut, then press on each heart with your fingers to squeeze out blood clots out of him.
TAIGA
https://eva.ru/beauty/messages-3180425.htm

I never clean anything, I just rinse it thoroughly, then put it in a saucepan, add water to cover and simmer for two hours, at the end I add sour cream and garlic. Grandma's recipe
I won't give up without a fight
https://eva.ru/beauty/messages-3180425.htm

Chicken hearts in batter

youtube.com
Soft tender hearts with a crispy crust scatter much faster than they cook.

Ingredients

500 g chicken hearts;
1 teaspoon of dry herb mixture;
salt and ground black pepper to taste;
2 eggs;
6 tablespoons corn flour;
100 ml sunflower oil.

Preparation

Trim excess fat from chicken hearts and rinse to remove any blood clots. Open each heart like a book and beat it off. Sprinkle the chops with ground black pepper, salt and herbs. Let stand for 10–15 minutes.

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

Three stages of offal cleaning

The purchased offal is already ready for consumption. But it should at least be thoroughly rinsed under running water and lightly dried in a colander. True, real gourmets and lovers of this component recommend using at least one of the following stages of subsequent processing. Or better yet, all three. This will allow you to get the most pleasant dish in terms of taste and culinary aesthetics.

Chicken hearts are covered with a very thin film, which many housewives try to remove. There is no need to do this; as a result of heat treatment, it is transformed into a completely edible substance. It is better to sort out the product, because... Even in store-bought preparations, other components are found among the hearts. Pieces of ventricles or liver should be removed, because they can ruin the final dish. At the same stage, threads of fibers, the length of which sometimes reaches 8 cm, should be removed. They will not cause harm, but they can complicate the process of eating food.

Tip: If there is very little fat on the surface of the product, it does not need to be peeled. It is better to lightly fry the products in a dry frying pan. This will dry out the deposits while adding nutrition to the dish.

Considering the fact that store-bought offal is the result of the vital activity of special birds that have not been exposed to physical activity, such chicken hearts are usually covered with an impressive layer of fatty deposits. They should be cut off from each element, acting very carefully so as not to damage the muscle tissue itself. Fat does not spoil the taste and texture of the product, but increases its cholesterol content. But if you get rid of everything unnecessary, the finished dish can even be called dietary.

Delicious recipe! Soak chicken before smoking

At the final stage, chicken hearts get rid of blood clots and large vessels. This is not a necessary step, but it will result in the most attractive product with a clean taste. There are usually few vessels, and black clots are clearly visible on the surface of the products, so the procedure will not take much time.

The by-product is almost ready for further processing. All that remains is to rinse it thoroughly again and cut it as required by the recipe. Often, even this is not required, especially when the chicken hearts are going to be boiled or minced. Although, some pedants necessarily cut the components in half and also clean them from the inside.

Chicken hearts are a healthy and dietary by-product. Properly cooked hearts are tender in texture and have a rich taste. To get a healthy and delicious dish, it is worth learning about the nuances of processing offal before cooking.

Soup with chicken hearts and cheese

youtube.com
A light and at the same time satisfying dish, the aroma of which will attract the whole family.

Ingredients

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

Preparation

Peel and grate the carrots and chop the onion. Fry them in butter until half cooked. Add washed and chopped chicken hearts to them. Fry for 15–20 minutes. At the end, add salt and pepper.

Boil the broth and add the diced potatoes. When it is cooked, add the fried hearts and vegetables. Let simmer for 5-7 minutes.

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

Cooking secrets

Chicken hearts on the grill

To know how to cook chicken hearts and to make your dish successful, we advise you to listen to these recommendations. With them you can make it much tastier:

Buy hearts not frozen, but chilled, so you will definitely be sure of the freshness of the product. Externally, they should not be flawed or damaged. The red-brown color indicates the freshness of the offal. If they have a different color and the hearts look loose and sloppy, then this product is definitely not worth buying. If we talk about tactile sensations, they should be dense, shiny and elastic.
Before cooking, the hearts must be thoroughly cleaned. Cut them lengthwise and open them. This will clear them of any blood clots that may be there. Wash thoroughly. Also be sure to get rid of various films and veins. You can eat them, but in the main dish they can spoil the taste.
This product is a muscle so it is a little harsh. To make them soft, we recommend soaking the hearts in milk for about an hour.
Cooking time for chicken hearts depends on how you cook them. If whole, then about half an hour, if in pieces, about 20 minutes.
If you decide to fry them, it is better to do it in butter. This way they will be much tastier and more tender. It is better to do the heat treatment under a closed lid, in this case they will not be dry, since the steam will settle into the pan, and this will make them juicier.
You can add various seasonings, trust your taste and the preferences of family members.

Salad with chicken hearts, beans and Korean carrots

youtube.com
Hearty thanks to beans and hearts, piquant due to Korean carrots.

Ingredients

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

Preparation

Boil the processed chicken hearts. Don't forget to skim off the foam and add salt at the very end. When cool, cut into small cubes or rings. Fry chopped champignons in sunflower oil.

Combine all ingredients: hearts, mushrooms, carrots, beans and crackers. Salt and pepper, season with mayonnaise.