Salad with chicken hearts and pickled cucumbers. Salad with chicken hearts with pickles recipe Chicken hearts with onions and carrots

How to cook chicken hearts? Any housewife who wants to save on cooking meat dishes asks herself this question from time to time. And we have as many as 12 answers!

1) Fried chicken hearts

half a kilo of chicken hearts;
1 glass of drinking water;
2 small onions;
1 large carrot;
salt and spices to taste.

Rinse chicken hearts thoroughly under running water. Remove the thin transparent film. Heat vegetable oil in a frying pan and place the hearts in it. Fry for 5-7 minutes. When a crust forms on the hearts, pour half a glass of water and simmer for 15–20 minutes, stirring regularly. Be careful not to burn the hearts. Add water in time if it evaporates quickly. Peel the onions and carrots and cut into thin half rings. After the water from the pan has almost completely evaporated, add 2 tablespoons of oil and pour the vegetables into the pan. Mix everything and fry for another 5-7 minutes. Salt and add seasonings to taste. Curry goes well with this dish.

2) Hearts in soy sauce

600 grams of chicken hearts;
1 large onion;
1 large juicy carrot;
3 tablespoons soy sauce;
2 cloves of garlic;
several sprigs of fresh dill;
half a glass of vegetable oil;
2 tablespoons of sour cream of any fat content;
2 tablespoons of mayonnaise;
a third of a glass of water;
a pinch of curry, a pinch of basil, salt to taste.

Cut the hearts in half crosswise. Fry in vegetable oil for about 10 minutes. Then add chopped onion, grated carrots, 3 tablespoons of soy sauce, finely chopped garlic, fresh dill, curry, and a pinch of dried basil to the pan. Fry everything under the lid for 7-8 minutes. Then pour in the “sauce” - sour cream + mayonnaise + a little boiled water. Simmer covered for another 10 minutes and serve hot.

3) Fried chicken hearts with pickles

500 grams of chicken hearts;
1 small onion;
1 medium carrot;
2 large pickled cucumbers;
several sprigs of dill;
a third of a glass of vegetable oil.

Fry thoroughly washed chicken hearts in vegetable oil for 5 minutes. Add chopped onion and coarsely grated carrots, stir, fry for another 10 minutes. Stir constantly. At the end of frying, add coarsely grated pickles and simmer under the lid for 10 minutes over low heat. There is no need to salt the dish.

4) Stewed chicken hearts in sour cream

300 g chicken hearts;
1 small onion;
3 tablespoons sour cream;
3 tablespoons of vegetable oil;
salt and pepper to taste.

Pour a little vegetable oil into the frying pan, place the washed chicken hearts there and fry for 10-15 minutes, stirring occasionally. Then add the peeled and thinly sliced onion. Fry it together with the hearts until golden brown. Pour in the sour cream, salt and pepper, let simmer over low heat for 2-4 minutes, then dilute the sour cream with water, stir and simmer the hearts under the lid until tender.

5) Chicken hearts in cream

500 grams of chicken hearts;
200 ml cream 20% fat;
1 small onion;
1 medium carrot;
4 cloves of garlic,
chopped dill to taste;
salt and ground pepper;
vegetable oil.

Fry thin onion rings in a frying pan with vegetable oil. Grate the carrots on a fine grater, add to the onion and fry for another 5-7 minutes. Then add the finely grated garlic and fry for another couple of minutes. Add the prepared hearts to the contents of the frying pan, mix everything carefully and pour the cream into the frying pan. It remains to simmer the hearts with vegetables and cream for 20-25 minutes. Add finely chopped dill 5 minutes before the dish is fully cooked. Chicken hearts in a sauce made from liquid 20% cream turn out very soft and tender.

6) Chicken hearts with rice in a steamer

400 grams of chicken hearts;
1 cup long grain rice;
50 grams of butter;
1 large carrot;
50 grams of green onions (feathers);
salt to taste.

This dietary dish is very easy to prepare. Rinse the hearts and place in a steamer container. Add grated carrots and butter cut into small pieces. Turn on the steamer and cook the hearts in oil with carrots for 30 minutes. Then add the rice, washed with cold water, add enough water so that the dish does not turn out dry, cook for 45 minutes. 5 minutes before the signal, add salt to taste and add finely chopped green onions.

7) Hearts in tomato sauce

700 grams of chicken hearts;
1 glass of any tomato sauce;
a third of a glass of vegetable oil;
salt to taste;
Korean seasoning for carrots, optional.

We recommend adding seasoning, it adds a piquant taste to this dish. Wash the hearts, remove the films, fry them in hot vegetable oil until lightly golden. Add tomato sauce, salt and seasoning. Simmer covered until done.

You can use any sauce: regular Krasnodar or homemade ketchup

8) Chicken hearts with vegetables in a slow cooker

500 grams of chicken hearts;
1 large carrot;
150 grams of celery root;
1 parsnip root;
1 small onion;
vegetable oil for frying;
half a glass of water;
any herbs and salt to taste.

Wash the hearts, and peel and grate all the vegetables, except onions, on a coarse grater. Fry the hearts with grated vegetables in vegetable oil on the “Fry” program for 15 minutes. Be sure to stir. After this, add salt, add half a glass of water and simmer covered for 45 minutes. 10 minutes before the signal, add chopped fresh herbs. Chicken hearts in a slow cooker turn out very soft and tasty!

9) Chicken hearts with potatoes in a slow cooker

500 grams of chicken hearts;
1 large onion;
50 grams of butter;
2 glasses of water;
800 grams of potatoes;
paprika, ground pepper and salt to taste.

Wash the hearts and fry them in butter for 15 minutes on the “Fry” program. Don't forget to stir so it doesn't burn; you can add half a glass of water. Halfway through the cycle, add the onion, cut into half rings. After the signal, add sliced potatoes, spices and water. Simmer for 1 hour, add salt to taste and leave in the multicooker for a couple of hours on the “Keep Warm” program. Dinner will be fabulously delicious!

10) Baked chicken heart pate

500 grams of chicken hearts;
1 cup semolina;
2 small onions;
4 chicken eggs;
2 glasses of water;
50 grams of fresh dill;
salt and ground black pepper to taste.

Fill the semolina with water. Fry the onion until golden brown in vegetable oil, then drain off the excess oil. Grind chicken hearts and fried onions through a meat grinder. Beat the eggs separately and add to the semolina, beat again and add the heart-onion mass. Chop the dill very finely, add it to the general pate mixture, add salt and pepper. Beat everything well again. Grease a baking dish with vegetable oil, sprinkle with semolina, pour in the prepared mixture. Bake in a preheated oven at 190 degrees for one hour.

11) Celery and white radish salad with chicken hearts

300 grams of chicken hearts;
1 small celery tuber or half a large one;
1 large Daikon radish;
1 small carrot;
fresh dill, sour cream or mayonnaise, salt to taste.

Everything is done very simply, first you need to boil the chicken hearts. Then cut them into strips, put them in a salad bowl, add peeled and grated vegetables. Sprinkle with chopped dill, season with sour cream or mayonnaise, add salt, stir - and you're done!

12) Pancakes with chicken hearts

400 grams of chicken hearts;
1 onion;
2 small carrots;
vegetable oil for frying;
salt and pepper to taste;
products for preparing yeast-free pancakes with meat filling

We do not write the recipe for making the pancakes here, so as not to repeat it - see it at the link. This is how the filling is prepared. Wash the hearts, remove the film, trim off the fat, cut them into pieces. Fry in vegetable oil and pass through a meat grinder. Separately, fry the onion cut into half rings and grated carrots (until golden brown). Mix with hearts rolled in a meat grinder, salt and pepper. Stuff pancakes with this mixture and serve with sour cream.

Chicken by-products will allow you to prepare a lot of new, unknown dishes. This is confirmed by chicken heart salads and a selection of recipes offered today. An excellent replacement for boring sausage and ham, they surpass their advantages, since they are a natural product with all the ensuing benefits. Household members will enjoy delicious dishes for a family dinner, and guests will appreciate the appetizing and original look during the holidays. Your attitude will change radically if you prepare at least one of the salads.

In terms of nutritional properties, hearts are much preferable to chicken meat itself. They are more tender, to the liking of even picky eaters. Girls who are watching their weight will like their lack of fat and low calorie content, since they contain only 155 kcal. per 100 gr.

How to make chicken heart salad

Chicken heart salads are easy to prepare and go well with a wide variety of foods. The main ingredient makes their taste different from other dishes, but adding other components allows you to create truly original salads. Here are some helpful tips for preparing chicken by-products:

When preparing hearts for salads, be sure to remove fatty layers and protruding tubes that manufacturers sometimes leave behind.
A necessary condition: soak for half an hour in cold water, let the excess blood come out, the chicken meat will become lighter, and the salad will be more attractive in appearance.
It is advisable to cook from chilled offal; in the finished dish it is tastier and juicier. But frozen hearts work great too. However, do not rush them when defrosting, place the tray in the refrigerator and let them defrost naturally.

How long to cook hearts:

Depending on the size, cook the offal for 30-40 minutes after boiling.

But just boiled hearts are too sad. For those who like to cook and tinker in the kitchen, I recommend marinating them on a salad and then frying them. By the way, hearts according to this recipe can be served as a separate dish.

For the marinade, mix 1/3 cup of dry red wine with a spoon of honey and pour in a little orange juice.
Leave for half an hour and then fry.

Layered salad of chicken hearts with mushrooms, cheese, pickled onions

A very tasty layered holiday salad that can be used to decorate the New Year's table and other celebrations. Of the mushrooms, champignons are preferable; they are available all year round, but others, for example, honey mushrooms, are not forbidden.

Take:

Champignons – 200 gr.
Cheese – 120 gr.
Hearts – 250 gr.
Carrots – a couple of pieces.
Bulb.
Walnuts – 100 gr.
Eggs – 3 pcs.
Mayonnaise, pepper.

Step-by-step preparation of salad in layers with hearts and mushrooms:

Pickle the onions - combine half a glass of 6% vinegar, a little sugar and a pinch of salt. If it seems too sour, dilute with water.
Cut the onion into half rings and leave in the marinade for half an hour. If desired, add dry seasonings to the marinade. The onion turns out incredibly crispy and tasty, remember the recipe, it will be useful in preparing other dishes. Check out the article for salads for a few more recipes.
While the process is underway, boil the eggs, peel and crumble.
Grate the carrots and fry a little. Do the same with the mushrooms, cutting them into slices.
Finely grate the cheese.
Chop the nuts, dry them a little in the oven if they are damp. I advise you to grind some of the nuts almost into dust and add them to mayonnaise, and make the rest into crumbs for decoration.
We form a layered salad: line the bottom of the salad bowl with carrots, draw a mayonnaise grid on top.
Next is a layer of fried mushrooms and pickled onions.
After coating with sauce again, spread the egg crumbs over the top. Next comes cheese and walnuts. Let the dish sit until the layers are soaked and serve.

Delicious recipe for salad of chicken hearts, pickled cucumbers and corn for the holiday

Salted, pickled or fresh cucumber goes well with hearts in one dish. The dish is fully suitable for an evening meal and a festive feast. By the way, if you replace the pickled cucumber with a fresh one, you will get an incredibly tender salad. Make the appetizer in layers, placing it in random order, and you have a festive dish in front of you.

Take:

Hearts – 1 kg.
Eggs – 6 pcs.
Pickled cucumbers – 4 pcs.
Corn - canned.
Mayonnaise, pepper, sprigs of dill and parsley.

How to cook:

Boil the eggs and hearts and cool. Cut the offal into rings, crumble the eggs in any way.
Chop the greens, cut the cucumbers into half rings. Drain the liquid from the jar.
Combine the ingredients in a salad bowl, pour over mayonnaise, pepper and stir.

How to prepare a salad with hearts, pickles and green peas

Replace the pickled cucumber with a pickled one, diversify the ingredients with peas, and here you have a completely new taste and, accordingly, a dish. The original recipe suggests adding chicken liver to the ingredients. It’s up to you to decide whether to add it or not, but the liver will make the snack more satisfying.

You will need:

Hearts – 500 gr. (If you decide to add liver, the total amount of offal should be half a kilogram.).
Potatoes – 2 pcs.
Pickled cucumber – 2 pcs.
Peas - a jar.
Eggs - a couple of pieces.
Mayonnaise, a little pepper.

Step-by-step preparation:

Boil chicken by-products, potatoes and eggs, cool. Boil or bake potatoes in their skins - it’s tastier.
Cut all the ingredients into cubes of the same size (it looks nicer) and mix, season with sauce. If you want to decorate the salad for the holiday, sprinkle with herbs.

Delicious recipe for salad with beans and chicken hearts (step by step)

An absolutely simple and extremely satisfying snack, if not for the mayonnaise, then the recipe can rightfully be classified as dietary. Don't watch your figure; add pickled cucumbers to the dish for added spice.

Take:

Chicken by-product – 500 gr.
Red beans, in their own juice - a can.
Carrots – 2 pcs.
Bulbs – 2 pcs.
Mayonnaise, sunflower oil.

How to cook:

Divide the cooked hearts into rings, fry for 5-10 minutes and cool.
Do a similar job with carrots and onions - fry in oil, grating the carrots and chopping the onion.
Drain the liquid from the can of beans.
Place the ingredients in a salad bowl and stir with mayonnaise sauce.

Salad with green beans and hearts without mayonnaise

An unusually tasty dish without the use of mayonnaise. Thanks to the presence of beans, the dish turns out to be very satisfying and low in calories.

You will need:

Green beans – 300 gr.
Pitted olives – 100 gr.
Hearts – 450 gr.
Red onion.
Parsley and soy sauce.

Preparing the salad:

Let the beans cook. Cut the hearts into circles and fry until done.
Chop the remaining ingredients.
Cool the hearts, cool the beans, and cut into pieces.
Place the ingredients in a salad bowl and season with sauce. Use parsley for decoration.

Step-by-step recipe for salad with hearts

The eminent culinary specialist Ilya Lazerson contributed by creating a real gastronomic delight from the hearts of his favorite bird. Watch the step-by-step preparation of the dish and take notes.

Salad with chicken hearts and Korean carrots

Among the variety of Korean dishes, Korean carrot salad will not get lost and will find its admirers. If you want to add some spice to the dish, pickle the onions.

Required:

Hearts – 1 kg.
Bulb.
Eggs – 5 pcs.
Mayonnaise sauce.
Korean carrots – 350 gr.

How to make a simple and tasty salad:

Boil eggs with hearts. After cooling, chop finely.
Chop the onion into cubes and add with the rest of the ingredients.
Cut the carrots smaller (easier to eat), add to the eggs and hearts. Season with mayonnaise, stir and taste.

Heart salad with tomatoes, eggs and green peas

The original recipe for salad with tomatoes and hearts recommends sour cream for dressing. A dish without mayonnaise is less caloric. If you find it necessary to replace sour cream with your favorite sauce, do not restrain yourself, your wishes must come true.

Hearts – 400 gr.
Peas - a jar.
Tomatoes – 2 pcs.
Eggs - a couple.
Onion, large.
Greens, sour cream, salt.

Preparing the salad step by step:

Boil the offal and cut into rings when cooled. Boil the eggs and chop into cubes.
Pickle the onions using the technology described above.
Cut the tomatoes as desired.
Mix the ingredients in a salad bowl, add salt, pour sour cream, stir and sprinkle with herbs.

New Year's salad "Christmas tree toy" with hearts

A fairly famous salad from Olga Matvey, the New Year’s recipe for which in layers has been in my bookmarks for a long time. If you want to make the dish spicier, in addition to pickled mushrooms, take the time to pickle the onions.

Required:

Honey mushrooms, pickled – 300 gr.
Hearts – 500 gr.
Onion – 120 gr.
Cheese – 100 gr.
Garlic – 3 cloves.
Sweet pepper – 50 gr.
Walnuts – 50 gr.
Pepper and salt.
Mayonnaise.

Step-by-step preparation of New Year's salad:

Boil the hearts until cooked, cool and cut into strips. Grind the garlic with a press and sprinkle on the hearts, sprinkle with pepper and stir.
Divide the onion into rings and pour boiling water over it, removing the bitterness. Grate the cheese finely, divide the pepper into strips, chop the nuts.
The salad is formed using a split ring placed on a wide plate. The sequence of layers is as follows: hearts - mayonnaise. On top of the onion rings – lightly pepper and salt them.
Next, after a layer of mayonnaise, lay out honey mushrooms, sprinkle cheese and nuts on top. Pepper the salad a little again and arrange the pepper strips (I advise you to take red, it will look beautiful on the top of the salad).
Cover the ring with parchment and press the ingredients down slightly with your hands. Then refrigerate for a couple of hours. Remove the ring just before serving. I recommend decorating the sides with sprigs of dill, reminiscent of Christmas tree branches.

Photo design of salads

Almost all recipes are suitable for everyday food, but if you slightly change the cooking technology and use this recipe to make salads in layers, you will get an incredibly tasty treat on the holiday table. And if, in addition, you use your imagination when decorating, then the salad will not be worth the price! Don't believe me? See photos for salad decoration options.

Chicken hearts are a tender, tasty, and also healthy product. Recipes for their preparation, which allow you to prepare the most successful dishes, are published below. Among them you can even find salad and kebabs options.

Ingredients: half a kilo of offal, 2 onions, fresh garlic to taste, 130 g of medium fat sour cream, a pinch of ground peppers, a bunch of fresh parsley, 1 teaspoon of white flour, salt to taste.

First, the hearts are washed well with water. Be sure to cut off blood vessels and fat from food.
Chopped onions and garlic are sautéed in any oil.
The hearts are transferred to the roast. Together the products are fried until the meat is half cooked. Only after this add salt and pepper into the frying pan.
Next, you can put sour cream and flour into the container. After thorough mixing, the dish is left to simmer under the lid for 20-25 minutes.

Ready-made chicken hearts stewed in sour cream, generously sprinkled with finely chopped herbs.

Cooked in creamy sauce

Ingredients: half a kilo of chicken hearts, an onion, a full glass of heavy cream, any seasonings to taste, table salt.

The prepared hearts are cut into two parts, after which they are well fried in a heated frying pan. During the process, a large amount of juice will be released from the offal. The hearts should be left to simmer in it for 15-17 minutes.
Separately, the onions are sautéed until golden and added to the offal.
Cream is poured into the frying pan, spices and table salt are added. With the lid closed, the dish will simmer for 20-25 minutes.

The finished treat in a creamy sauce is delicious served with boiled white rice.

Roast hearts with mushrooms

Ingredients: 670 g chicken hearts, 3 large potatoes, an onion and a carrot, half a kilo of fresh champignons, 1.5 cups of heavy cream, 1 tbsp. a spoonful of starch, spices, table salt, hard cheese to taste.

To deliciously cook chicken hearts with mushrooms, first you need to wash them and trim off all excess. Next, fry in an oiled pan for just a couple of minutes. The product is salted and flavored with seasonings, after which it is placed at the bottom of the pot.
Chopped vegetables and thin slices of mushrooms are sautéed in the remaining oil. These components also need to be salted. They are distributed on top of the hearts.
The last pieces of potato are placed in the pot. On top of the mass is poured salted cream with starch mixed in it. You can sprinkle the future roast with grated cheese.

The pot goes into an unheated oven. The dish is prepared for about half an hour at 190 degrees.

With vegetables

Ingredients: half a kilo of chicken hearts, 1 pc. carrots, tomatoes, onions, sweet bell pepper, 3-4 tbsp. spoons of ketchup, table salt, aromatic herbs, a glass of filtered water.

First, the offal is soaked for half an hour in cold water, after which it is washed well and placed in a colander. The hearts are salted and sprinkled with aromatic herbs. Next, they need to be fried in hot oil for 5-6 minutes.
All vegetables are randomly chopped and sent to the frying pan with the meat. Together, the components cook for another 7-8 minutes.
At the end, salted water with ketchup is poured into the frying pan. It is best to use boiling water right away.

All that remains is to simmer the dish under the lid for 10-12 minutes directly in the frying pan.

Chicken hearts in cheese sauce

Ingredients: half a kilo of defrosted offal, 170 g of any hard cheese, 430 g of full-fat sour cream, 2 tbsp. spoons of wheat flour, onion, ½ teaspoon of table salt, Provençal herbs.

The hearts are thoroughly washed, excess fat, vessels and films are cut off from them. Next, the product is fried in hot oil. You can immediately salt it to taste.
The onion is peeled and finely chopped. Vegetable pieces are placed on the hearts. Together the components simmer for 12-14 minutes.
Pour flour and Provençal herbs into a frying pan. After thorough mixing and a couple of minutes of frying, you can add sour cream to the products.
The grated cheese is added to the frying pan only at the moment when its contents begin to boil.

It remains to simmer the treat under the lid for another 10-12 minutes.

How to cook in a slow cooker

Ingredients: half a kilo of chilled hearts, not frozen, large onion, 3-4 tbsp. tablespoons of fat sour cream, table salt, a mixture of colored ground peppers.

First of all, peel and randomly chop the onion, preferably into thin half-rings. The vegetable is sauteed in heated fat directly in the bowl of the “smart pan” in the “Baking” program until golden brown.
Prepared and cut in half hearts are poured onto the onion. Together, the products are cooked for another 10-12 minutes in the same mode. The mass is salted and peppered.
Sour cream diluted with a glass of water is poured into the multicooker. The liquid can be salted to taste.

In a program intended for stewing, chicken hearts in a slow cooker will cook for 20-25 minutes.

Stew in soy sauce with garlic

Ingredients: 320-350 g chicken hearts, 2 tbsp. spoons of soy sauce without additives, a pinch of ground pepper, a large onion, 2 garlic cloves, a whole bell pepper, 1 tbsp. spoon of refined oil.

The prepared offal must be poured with a mixture of oil and soy sauce. Garlic passed through a press is also added to these components. Salt is added to taste. Don't forget that soy sauce is already quite salty.
After thorough mixing, the hearts are left to marinate at room temperature for 20 minutes.
Chopped vegetables are sautéed in a small amount of oil. When they are half ready, you can put the marinated meat in the frying pan. The marinade is also poured over the vegetables.

Over low heat, the hearts will be stewed in a spicy sauce with frequent stirring for just under half an hour. There is no need to add additional liquid to the pan.

Salad with chicken hearts

Ingredients: 330 g of defrosted chicken hearts, 120 g of hard cheese (you can also use spicy cheese), 1-3 garlic cloves, mayonnaise, salt and a bunch of fresh herbs for dressing.

The offal is thoroughly washed under running water, if necessary, cleaned of excess parts and sent to cook until cooked. To make the taste and aroma of the hearts more vibrant and pleasant, you can add bay leaves, a whole peeled onion, peppercorns and your other favorite ingredients to the pan.
The cooked meat is cooled and then finely chopped.
The cheese is grated on a grater with medium divisions.
Mayonnaise is added to taste and mixed with finely chopped herbs and crushed garlic.
All components prepared in the first three steps are mixed in a deep salad bowl.

All that remains is to season the chicken heart salad with garlic sauce.

Recipe with pickles

Ingredients: 220 g of thawed chicken hearts, 2 carrots, a large pickled cucumber (or 2 small ones), a handful of dark seedless raisins, 80 g of hard cheese, a couple of mint leaves for decoration, mayonnaise, table salt.

For such an interesting snack, you will first need to properly prepare the offal. The hearts are washed, cleaned if necessary and boiled in salted water with a bay leaf. When the meat has cooled, it is cut into random pieces. You can simply cut the hearts in half.
Boil carrots in a separate pan until soft. Next it is cut into small cubes. The pickled cucumber is chopped in the same way. If its skin is very dense, you can cut it off first.
Seedless raisins are first washed and poured with boiling water for 10-12 minutes. Then he leans back in a colander.
All prepared ingredients are combined in a deep salad bowl. Grated cheese also goes with them.
All that remains is to salt the appetizer and season with mayonnaise. You can add any spices to it to taste.

The treat is decorated with grated cheese and fresh mint leaves. It is served immediately without prior infusion.

Fried hearts with onions

Ingredients: half a kilo of pre-thawed chicken hearts, a large onion, any flavourless vegetable oil, fresh dill, table salt, favorite seasonings. How to deliciously cook fried hearts is described below.

After washing, the hearts are cleaned of blood vessels and excess fat, and then cut in half. It is imperative to wash the offal exclusively with cold water to prevent blood clotting.
The prepared hearts are boiled for 12-14 minutes, after which they are drained in a colander and transferred to a frying pan with heated oil. After 5-6 minutes of frying, thin onion rings are added to them.

The vegetables are randomly chopped and then placed in a frying pan with heated oil. They need to be fried for 6-7 minutes until golden.
Next, the prepared hearts are transferred to the onions and carrots. It's best to chop them finely.
Immediately pour water into the frying pan with tomato paste mixed in it. Salt to taste and any spices are added to the liquid.
Covered after boiling, the dish will cook for just under an hour. You need to monitor the contents of the pan and add additional liquid if necessary.

Serve ready-made hearts with any side dish or simply with soft homemade bread.

Chicken heart skewers in the oven

Ingredients: half a kilo of chilled chicken hearts, 2 tbsp. spoons of soy sauce without unnecessary additives, 1 teaspoon of tomato paste, 70 ml of freshly squeezed orange juice, a couple of cloves of garlic, 1 teaspoon of natural bee honey, table salt, a mixture of seasonings.

Fat, films, and vessels are cut off from the hearts, after which the product is washed to remove blood clots.
A flavorful marinade is prepared from soy sauce, orange juice and all other ingredients specified in the recipe. Before adding garlic to it, the latter is passed through a press. Its amount can be reduced or increased according to your own taste.
The hearts are filled with marinade and left for half an hour.
The prepared meat is threaded onto metal skewers or wooden skewers (the latter must first be soaked in cold water for about an hour).
The blanks are placed on the edges of the glass mold.

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Many people rarely use such an offal as chicken hearts in their menu. But in vain, chicken giblets are quite healthy and go well with any food. They can be added to salads, soups, porridges or consumed in their pure form.

In addition, they are often fried, boiled or baked. They are most delicious and aromatic when combined with various sauces - sour cream, soy, ketchup and even tomato paste. And preparing this product is not so difficult - all you need is patience and good imagination!

But before cooking, it’s worth understanding the properties of chicken hearts. Understand what the benefits of this product are and why it is so necessary for our body.

The benefits and harms of chicken heart

The composition of the hearts includes the following beneficial substances and minerals:

Group of vitamins A, B and PP;
Minerals of potassium, phosphorus, magnesium, sodium, copper, zinc and iron;
Amino acids – leucine, lysine, isoleucine, valine, methionine and others;
Squirrels.

Therefore, this product is necessary for people who have anemia and for those who suffer from vascular and heart diseases. The elements that make up the product increase the level of hemoglobin in the blood and improve blood circulation.

In addition, eating chicken hearts restores strength, so they are recommended for people who have suffered injuries or operations.

Magnesium and sodium improve sleep, regulate blood pressure and improve the nervous system. Amino acids regulate blood sugar and ensure the synthesis of enzymes and hormones.

After such information about all the beneficial properties that this offal has, it is unlikely that there is anything bad in it that can harm health.

The only thing that may occur is intolerance to the product and allergic reactions. Well, it is undesirable to use this product more than 3 times a week.

Subtleties of choosing chicken hearts

When buying hearts, you should pay attention to their external characteristics. The structure of the product should be dense and dark red in color. It is advisable to buy chilled offal.

Also, before cooking, it is necessary to trim off all the fat and rinse well. Then you can start cooking.

Fried chicken heart recipe

The food takes half an hour to prepare.

You will need the following components:

By-product – 800 grams;
Onion – 1 piece;
3-4 cloves of garlic;
Parsley – 4-5 sprigs;
Vegetable oil;
A little table salt and spices.

Preparation:

Cooking chicken heart in a slow cooker

Everything takes an hour and a half to prepare.

You will need the following products:

Chicken hearts – 1 kg;
Sour cream or cream – 300 ml;
Onions – 2 pieces;
100 grams of flour;
Vegetable oil;
Water – half a liter;
A small amount of table salt;
A pinch of ground black pepper;
A pair of laurel trees.

Preparation:

The offal is washed and cleared of fat;
Peel the onion and cut into small cubes;
Pour a little vegetable oil into the multicooker cup and turn it on, set the “Baking” mode and pour in the onion pieces. It is fried for 5 minutes;
Add hearts to the onion, add sour cream or cream, add salt and pepper. Fry everything;
Prepare the sauce. To do this, dilute flour in 500 ml of water. Pour the sauce into the multicooker cup with the remaining ingredients;
Switch the mode to “Stew”, add the bay leaf and close the lid and simmer everything for about an hour;
Ready hearts can be served with boiled potatoes or buckwheat.

Recipe for chicken liver and heart

Cooking period is 30-40 minutes.

You should purchase the following ingredients:

400 grams of hearts;
Chicken liver – from 800 grams to 1 kg;
Onions – 3 pieces;
200 ml cream;
Vegetable oil;
½ tbsp. spoons of table salt;

Preparation:

Roast hearts with cream

The roast takes about 1 hour 40 minutes to cook.

The following products will be required:

Fresh hearts – 1 kg;
2 onions;
Heavy cream or sour cream – 200 ml;
Carrot – 1 piece;
Champignons – 300 grams;
1 bunch of greens;
Vegetable oil;
Table salt - half a tablespoon;
A pinch of ground black pepper.

Preparation:

We wash the offal and remove fat and blood clots;
Place a frying pan on the stove, pour a little vegetable oil and heat it up. Place the hearts on the heated oil and fry for 30 minutes;
Place them in a deep saucepan, salt and pepper;
Peel the onions and carrots and cut them into small cubes. Wash the champignons and cut into strips;
Place the vegetables in hot oil and fry. We also salt and pepper them. You need to fry them for 20 minutes;
Then place the fried vegetables on top of the hearts; no need to stir;
Pour cream or sour cream into it and put it on the stove to simmer. Simmer everything for 40-50 minutes. At the end, the roast is sprinkled with chopped herbs;
The finished roast can be served with potatoes and pasta. Buckwheat and rice porridge.

This is a good and quick recipe for dinner.

What else can you cook for chicken dinner, what to serve the bird with and how to cook meat healthy and tasty. with step by step photos.

Chicken hearts with potatoes

Everything takes about 1.5 hours to prepare.

The dish will require the following products:

Chicken hearts - half a kilogram;
Potatoes – 1 kg;
Onion - 200 grams;
Sour cream or cream – 100 ml;
Garlic – a couple of cloves;
Water – 300 ml;
A bunch of parsley;
Vegetable oil;
A little salt and ground black pepper.

Preparation:

We prepare the giblets, wash them and remove fat, veins and clots;
Place the hearts in heated vegetable oil and fry them for 10 minutes. Next, put them in a container with a thick bottom;
Peel the onion and cut into small squares. Place the frying pan on gas and add oil. Add onion pieces into heated oil and fry until tender. Then pour the fried onions over the hearts;
Peel the potatoes, wash and cut into cubes. Pour it into a pan with the rest of the ingredients and pour in water;
Simmer everything over medium heat, with the lid closed. After half an hour you need to add salt, pepper and pieces of garlic;
After 10 minutes, add sour cream and turn off the heat;
Potatoes with hearts are infused on the stove for 10 minutes and served. Before serving, decorate everything with herbs.

Hearts in batter

The dish takes about 40-50 minutes to prepare.

You will need the following ingredients:

Fresh chicken hearts – 400 grams;
Vegetable oil;
3 pieces of chicken eggs;
Flour – 100 grams;
A little salt and black pepper.

Preparation:

Stewed hearts with cabbage

They cook in approximately 1 hour.

Before cooking, you should purchase the following ingredients:

Half a kilogram of offal;
700 grams of white cabbage;
Water – 300 ml;
Vegetable oil;
A little salt and black pepper.

Preparation:

Place the prepared and cleaned hearts on heated oil and fry for 10-15 minutes;
Then add salt and a little black pepper;
A small fork of cabbage must be chopped into strips;
Pour the cabbage into the hearts, fill with water and close with a lid;
Everything is stewed until the cabbage is ready, about 20 minutes. If necessary, you can add salt and pepper.

Cooking secrets

If you need to reduce the cooking time, then place the hearts in a metal container and pour cold water. Place on the fire and bring to a boil. Then drain the water and proceed with the main cooking.

This offal can be stewed not only in cream or sour cream. You can use tomato or ketchup as a sauce;
In addition to salt, pepper, and garlic, you can add thyme, coriander, avocado, oregano, and ginger to chicken hearts. These seasonings will give them an unusual and very refined taste;
In order to give the giblets juiciness and tenderness, they can be soaked in a marinade of vinegar or soy sauce. We dilute vinegar or soy sauce with water in a 1:1 ratio and put the giblets there for half an hour;

Of course, how to cook chicken hearts and what products to combine them with is everyone’s choice. But still, this product can easily feed all family members and even guests! This is a truly tasty and healthy ingredient that can be prepared with many foods.

8. Finely chop the parsley and garlic and grind together to release the juice.

9. Sprinkle the dish with the aromatic mixture, cover and immediately turn off. After ten minutes it can already be served.

Chicken hearts with onions and carrots in pots

A recipe for a dish of chicken hearts with onions and carrots that does not require close attention. In total it will take about an hour to prepare. The pots are filled with sour cream, but you can similarly use cream in the same amount for this purpose.

Ingredients

0.8 kg hearts;

0.3 kg of onion;

0.25 kg carrots;

0.5 liters of sour cream;

Seasonings;

A little butter.

Preparation

1. Cut the peeled onions into half rings and fry in a frying pan with butter for a minute. You can add onions raw, but pre-frying them will make the dish much tastier.

2. Cut the hearts in half.

3. Shred the carrots into strips.

4. In a large bowl, combine the fried onions with hearts and carrots, add all the sour cream at once and season with spices. Stir.

5. Place the mixture in the pots, cover and place in the oven. Bake for 45-50 minutes at 190 degrees.

6. You can make the same dish in layers: onions, hearts, carrots. Each ingredient must be sprinkled with spices, and sour cream is placed on top.

Chicken hearts with onions in creamy sauce

Another option for an amazing dish of chicken hearts with onions. The proportion of the sauce needs low-fat cream up to 15%. If there is a product with high fat content, then it can be diluted with milk or simply boiled water.

Ingredients

50 grams of butter;

0.4 liters of cream;

0.6 kg of hearts;

2 large onions;

Salt pepper;

1 clove of garlic.

Preparation

1. Boil the hearts in boiling water for half an hour. Then cool and cut as you like. You can simply cut it in half, in circles, in slices or in small strips.

2. We also cut the onion in any way and place it in a frying pan with melted recipe butter. Let's fry.

3. Add flour to the onion and stir.

4. After half a minute, pour in the cream in a thin stream. Stir vigorously at the point of contact with the pan so that the sauce does not form lumps.

5. Warm up the cream with onions and add the hearts.

6. Throw in salt and pepper. You can add the garlic right away or leave it for last, depending on the desired result.

7. Cover and simmer the hearts in the sauce for about five minutes so that the pieces are well soaked.

Chicken hearts fried with onions and mushrooms

For fried chicken hearts with onions, regular champignons will be used. The dish is prepared in two frying pans.

Ingredients

0.5 kg champignons;

3 onions;

0.5 kg hearts;

60 ml oil;

2 cloves of garlic;

2 spoons of sour cream;

5 sprigs of dill.

Preparation

1. Divide the oil in half and pour into different pans.

2. Cut the mushrooms into slices and place in oil. Fry covered until almost done.

3. Cut the hearts into quarters and also add them to your frying pan. Simmer for 15 minutes under the lid.

4. Chop the onion, open the hearts and add to them. Fry together for another five minutes.

5. Transfer the finished champignons to the frying pan next to the hearts. You can do the opposite, look at the capacity of the dishes.

6. Salt the dish, pepper it and add sour cream. It will combine the taste of all components.

7. Stir and fry for another three minutes.

Chicken hearts with onions and carrots and cheese

Another recipe for chicken hearts with onions and carrots in the oven. The cheese used is hard and easy to melt. It is not necessary to use mayonnaise; sour cream in the same amount will do.

Ingredients

0.7 kg hearts;

0.2 kg of onion;

0.2 kg carrots;

0.2 kg cheese;

Seasonings.

Preparation

1. Cut the onion into thin rings and place in a greased pan.

2. Cut the washed hearts into halves and place them on top of the onions. Sprinkle with salt and pepper. You can use any mixture for meat or chicken.

3. Now it’s the carrots’ turn. We also cut it into thin strips and place it on top of the hearts. You can use a grater, but the shavings should be large and not thin.

4. Pour lightly salted mayonnaise over the top and place the dish in the oven.

5. Bake for 25 minutes at 190, then remove. Sprinkle grated cheese on top and place it a second time. Fry until golden brown for about 20 minutes.

If frozen hearts are used, it is important to thaw them properly. It is advisable not to use a microwave oven for these purposes. It is better to leave the product on the bottom shelf of the refrigerator overnight. To quickly defrost the hearts, you can place them in salted cold water.

Hearts can be used to prepare not only main courses. They perform well in soups, pates, fillings for pancakes and pies. They can be added to various minced meats for dumplings, casseroles, cutlets and other dishes.

There is a lot of fat on the hearts, but you don’t have to throw it away. It is edible and can be added to various dishes and used for frying.

Step-by-step photo recipe for making fried chicken hearts with onions.

chicken hearts – 250-500 gr.,

onions – 1-2 pcs.,

garlic – 2-3 cloves,

soy sauce – 1-2 tbsp. spoons,

water or chicken broth - 1 cup,

salt, pepper - to taste.

Sometimes you want to feed your family something tasty, but you don’t have much money for food. In this case, inexpensive and tasty chicken by-product dishes.

There are quite a lot of dishes prepared from chicken by-products. They can simply be boiled with spices, salt and used to make salads or eaten just like that. Today we will tell and show you how to cook chicken hearts.

They turn out very tasty fried hearts, which can be served with a side dish of rice, pasta or potatoes. There are several dozen ways to prepare fried hearts. The hearts can first be marinated in various sauces and then fried. We bring to your attention a step-by-step photo recipe for preparing fried chicken hearts with onions.

This is an amazingly tasty and healthy dish. The recipe is quite simple. The dish turns out appetizing and very satisfying.

If you have never cooked fried chicken hearts with onions, be sure to use our step-by-step photo recipe.

Cooking chicken hearts fried with onions.

To prepare chicken hearts fried with onions It is necessary to thoroughly wash the hearts and remove any blood clots that may be inside the hearts.

Then place them in a saucepan and boil in salted water for 30-40 minutes.

Meanwhile, you need to peel the onions, rinse them and cut them into quarter rings.

How to cook fried chicken hearts with onions in a frying pan

Delicious fried hearts with onions in a frying pan are just a wonderful hot dish for any side dish. Cooking chicken hearts is not at all difficult, but the result should please you.

This offal is not only healthy, but also very tasty. If cooked correctly, the hearts will not be tough. A variety of spices will add their own flavor to this dish. Tender or spicy, maybe a little sweet? All this can be done by adding a pinch of hot pepper when frying, or marinate them separately for half an hour - an hour.

To prepare the dish fried chicken hearts with onions, you need to clean our hearts from blood vessels and excess fat (although you can leave a little fat). Next, it is best to cut them in half and wash them well outside and inside under cold running water. The water should not be warm so that the blood does not clot.

Then, put the well-washed offal into a pan with cold water and put it on gas. Before frying, chicken hearts can be boiled for 15-20 minutes after the water boils, then they will definitely not be tough. If you are not going to cook, then be prepared for the frying process to be longer.

Now cut the onion into half rings. I took one medium onion, but fried onion fans would be better off taking two.

Then put the onions and hearts in a frying pan with heated vegetable oil (it should already be boiling in the frying pan).

Add spices to taste and cover with a lid. Cook over medium heat for 20 minutes (this is if they were previously boiled). Raw hearts take 40-45 minutes to cook. Stir every 10-12 minutes (to simmer evenly).

After this time, remove the lid and cook over high heat, constantly stirring the hearts so that they do not burn. This is necessary so that the hearts are browned on all sides.

Ready-made chicken hearts can be a snack for beer if you used hot seasonings or an addition to a side dish of mashed potatoes or boiled rice. Before serving, sprinkle the dish with finely chopped dill.

Chicken hearts with sour cream

Fried chicken hearts with sour cream and onions are very tasty. Sour cream sauce makes this dish more tender, the hearts turn out soft and tender. Great option for children.

Ingredients:

Chicken hearts - 0.5 kg;
Onion - 1 large onion;
Odorless vegetable oil - 50-60 g;
Sour cream 15% fat - 3 tbsp. l.;
Spices - salt, ground black pepper, garlic (1 clove), bay leaf;

Preparation

The hearts need to be sorted, cut and rinsed well under running water. Then let the water drain and mix them with salt, onion and spices, leave for 10 minutes.
Place the hearts in a frying pan heated with vegetable oil, cover with a lid and let them simmer for 10 minutes over medium heat.
Then mix, evenly distribute the sour cream on top and simmer (without stirring) for another 7 minutes. Now mix and cook until tender (20 minutes). When the hearts are ready, open the lid and add heat, fry our dish until golden brown on all sides.

Chicken hearts with gravy

Chicken hearts are very tasty with tomato sauce, my children love this dish very much, I make mashed potatoes as a side dish.

Ingredients:

Chicken hearts - 500 g;
Vegetable oil - 50 g.

Fortomato sauce:

Onion - 1 pc. (large);
Carrots (small) - 1 pc.;
Pepper (Bulgarian) - 1 piece;
Oil - 50 g.
Tomato paste - 2 tbsp. l.;
Spices - salt, ground red pepper, sugar (to taste).

Preparation:

Sort the hearts and rinse under running water. Then put in cold salted water and boil over medium heat (10 minutes after boiling).
Then remove from the water and place in a hot frying pan with heated sunflower oil. Simmer covered for 10-15 minutes until the offal becomes soft. Then open the lid and let the hearts brown a little (but not too much).
Separately, you need to prepare the sauce in a frying pan. Fry onion, grated carrots and finely chopped bell pepper in equal quantities in sunflower oil. When the vegetables are almost ready (in 2-3 minutes), add 2 tablespoons of tomato paste, salt and a little sugar, and 30 g of water.
The finished sauce is added to the hearts, allowed to simmer over low heat under the lid for 3-5 minutes, and then removed from the heat. Serve the hearts in sauce hot.

Now give the hearts a chance to brown well and remove from the heat. Feel free to place in a dish and serve hot, pouring the sauce on top of the side dish.

Cooking tips:

To give the dish an original flavor, you can marinate the hearts in soy sauce or honey with horseradish, or simply sprinkle them with your favorite spices. Place the offal in a bowl, pour over the marinade and leave for half an hour. And then fry in a frying pan.
If you fry the hearts in a frying pan, immediately placing them in hot fat, without pre-boiling or marinating, you can get a deeply fried product; such a dish can be used as a snack for beer. But if you boil them, cook them with sour cream or marinate them before frying, the dish will be softer and even tender inside.
Fried hearts with gravy are very tasty. But remember that in this case the food must be served hot.

Chicken meat has always been popular with people. The point is not only that it is cheaper than beef or pork, but also that it is soft, tender and easy to prepare. Among by-products, chicken liver consistently leads as the most consumed. Stomachs and hearts are less used: this is due to the reduced availability of delicious recipes based on them.

How to cook chicken hearts with sour cream

Although chicken hearts cannot be called a frequently consumed product, almost any side dish can go with it. It is important to make the hearts juicy and tender, because, according to reviews from housewives who have not been able to “make friends” with this offal, this is not always possible. As for cooking methods, there may be several of them. Some people prefer hearts fried in a frying pan, while for those who like dietary options, stewing, baking in the oven or in a slow cooker is suitable. If you decide to bake, you can flavor the top of the dish with melted cheese.

Chicken hearts in sour cream will be higher in calories. However, this fermented milk product will add an interesting flavor note and help soften the meat component. By adding additional ingredients and spices, you will get a good gravy that will complement the final dish with sides. Before stewing the hearts in sour cream, you can lightly fry them without sauce, adding onions, carrots or your favorite vegetables.

Recipe for chicken hearts in sour cream

Each housewife, when preparing a particular dish, relies on her own taste and the wishes of her household. Professional chefs who are cooks in restaurants also pay attention to customer reviews. These two groups have one thing in common: some kind of diversity is always required. As soon as you replace one ingredient with another or add some additional component that is missing in the classic version, the step-by-step recipe changes noticeably.

The recipe for chicken hearts in sour cream sauce looks ordinary and inconspicuous; such a dish risks getting boring very quickly. However, this opinion is wrong! The variety of dishes simply will not let even an avid gourmet get bored. Carrots added to the composition will add sweetness, and garlic will give a slight spiciness and piquancy. Hearts with potatoes will be the most satisfying, but if you need a more dietary option, stew the offal with mushrooms.

Chicken hearts stewed in sour cream

Cooking time: 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 245 kcal.
Purpose: lunch, dinner.
Cuisine: European.

A classic culinary idea is adding sour cream sauce to chicken dishes. In addition to the delicate creamy taste, stewed chicken hearts will acquire the necessary softness. This option is very fast, especially if the offal was purchased already defrosted. If guests are about to arrive, but there is nothing to treat them yet, give preference to this dish and you will not regret it!

Ingredients:

chicken hearts – 0.5 kg;
sour cream – 2 tbsp. l.;
salt;
pepper;
vegetable oil;
greenery.

Cooking method:

The by-products must be soaked in cold water, then washed well and removed from the fat and films. There is no need to boil them before stewing.
Heat the oil in a frying pan and place the hearts there.
After 2-3 minutes, add a little water, simmer under the lid for a quarter of an hour.
Salt and pepper your food.
Add sour cream, stir it well. Everything should cook for another 3 minutes. Decorate the dish with herbs.

Chicken hearts in a slow cooker - recipe with photos

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 239 kcal.
Purpose: lunch, dinner.
Cuisine: European.

The softness of the meat component is always a priority. No matter how tasty it is, if it is difficult to chew, you will not enjoy eating it. Stewing is a salvation for housewives. It is more convenient to cook chicken hearts in sour cream in a multicooker because under the hermetically sealed lid of the device, all the flavors will mix together, and the meat will boil well.

Ingredients:

offal – 500 g;
onions – 2 pcs.;
sour cream – 5 tbsp. l.;
vegetable oil – 3 tbsp. l.;
salt – 1 tsp.

Cooking method:

Prepare the chicken hearts: rinse, remove fat and films. Each heart must be cut lengthwise and washed thoroughly again.
Peel the onion and cut it into small cubes.
Pour oil into a multicooker bowl and heat it. Turn on the “Fry” program, add onion cubes and cook for 7 minutes.
Change the program from “Roasting” to “Stewing” before placing the meat in the bowl.
Add salt and mix well.
Add sour cream. You can replace it with cream or mayonnaise.
Cook for half an hour with the lid closed.

Recipe for chicken hearts in a frying pan in sour cream

Cooking time: 2 hours.
Number of servings: 7 persons.
Calorie content of the dish: 273 kcal.
Purpose: lunch.
Cuisine: European.

It is not necessary to resort to the help of modern technology; you can use the traditional option. Chicken hearts in sour cream in a frying pan are prepared in several ways. This can be a regular stew, which requires covering the frying pan with a lid, or boiled chicken hearts can be fried in flour or without it. Both recipes are simple, and the result will pleasantly surprise you.

Ingredients:

chicken by-products – 600 g;
onion – 2 pcs.;
flour – 2 tsp;
vegetable oil;
butter;
salt;
pepper.

Cooking method:

Remove fat, vessels and tubes from washed hearts.
Chop the onion into medium-sized pieces.
Add vegetable oil with a few grams of butter to a frying pan and heat it up.
It's time to put in the onions. It needs to be fried until golden.
Place the hearts and mix. Turn up the heat.
Pour hot water into the pan until it covers the ingredients.
Everything should be simmered over low heat for 1 hour.
Salt, pepper and add flour. Using a wooden spoon, mix well.
Add sour cream, stir. After boiling, simmer for another 5 minutes.

Chicken hearts stewed with carrots

Number of servings: 5 persons.
Calorie content of the dish: 260 kcal.
Purpose: lunch, dinner.
Cuisine: European.

When some zest is missing, stewed hearts in sour cream are combined with additional ingredients. Chicken hearts in sour cream with carrots will turn out slightly sweet, and visually the dish will look very appetizing and bright. After stewing, passing the sour cream sauce along with carrots through a blender, you can prepare a delicious gravy.

Ingredients:

chicken hearts – 0.5 kg;
carrots – 100 g;
sour cream – 100 g;
tomato paste – 1 tbsp. l.;
salt;
spices;
sunflower oil.

Cooking method:

Remove fat and blood vessels from the offal. Rinse.
Grind the peeled carrots on a fine grater.
Place the hearts on the heated oil in a frying pan and let them fry slightly. Turn over constantly.
Add grated carrots.
Pour hot water over ingredients before covering. Simmer for 20 minutes.
Add salt, spices, sour cream and tomato paste. Stir everything thoroughly.
Bring until cooked over low heat, covered, for 10 minutes.

Chicken hearts - recipe in sour cream and onions

Number of servings: 4 persons.
Calorie content of the dish: 256 kcal.
Purpose: lunch, dinner.
Cuisine: European.
Difficulty of preparation: low.

Meat food is often associated with the opportunity to crunch on sweetish onions fried in oil. This is a product that can remove unnecessary flavors and imbue the dish with a pleasant aroma. If you don’t know how to cook chicken hearts with onions: with or without sour cream, feel free to choose the first option. The combination of all these flavors will be very winning.

Ingredients:

offal – 500 g;
onion – 1 pc.;
sour cream – 3 tbsp. l.;
salt;
spices;
sunflower oil.

Cooking method:

Prepare the hearts for cooking by cleaning and rinsing them.
Chop the onion finely.
Sauté the onion until golden brown.
Add chicken hearts and mix with onion cubes. Simmer for 15 minutes
Add salt, spices and sour cream. Stir and cook for another 5 minutes.

Chicken hearts with vegetables - recipe with photos

Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 230 kcal.
Purpose: lunch, dinner.
Cuisine: European.
Difficulty of preparation: medium.

Chicken hearts in rich sour cream are a high-calorie dish in itself. Those who find this not enough will be able to get the missing calories with the help of a side dish. If satiety is not a priority, then you can cook chicken hearts with vegetables. They diversify the taste palette, but do not make such food too heavy. It can also be served for dinner.

Ingredients:

hearts – 500 g;
sour cream – 3 tbsp. l.;
carrots – 3 pcs.;
pickled cucumber – 2 pcs.;
onions – 2 pcs.;
bell pepper – 2 pcs.;
celery – 2 pcs.;
garlic – 3 cloves;
salt;
seasonings;
vegetable oil.

Cooking method:

Cook washed and halved offal in a frying pan until the color changes.
Reduce heat, cover, simmer for 20 minutes.
In a separate frying pan, fry the chopped onion, garlic and celery for 5 minutes.
Add grated carrots to the vegetables and simmer for 10 minutes.
Season with sour cream, transfer the vegetable mixture to the hearts, cook for 10 minutes.
Add chopped peppers and cucumbers to the rest of the ingredients. Add salt and season.
After boiling, cook covered for a quarter of an hour.

Chicken hearts with champignons in sour cream

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 254 kcal.
Purpose: lunch, dinner.
Cuisine: European.
Difficulty of preparation: medium.

People who are partial to mushrooms try to use them as often as possible. They do this for good reason: despite being rich in vitamins, this product also has a unique taste. Hearts with mushrooms in sour cream are usually prepared with champignons due to their all-season availability and availability. However, you can also use forest mushrooms if you manage to get them.

Ingredients:

chicken by-products – 600 g;
onion – 1 pc.;
champignons – 400 g;
sour cream – 250 g;
dill;
salt;
sunflower oil.

Cooking method:

Prepare the food: divide the hearts in half, rinse; cut the peeled mushrooms into slices; Chop the greens and onions.
Fry the hearts, stirring constantly, for 10 minutes.
In another frying pan, sauté the onion.
Add mushrooms and cook over medium heat for 7 minutes.
Combine champignons with hearts, add salt and stir.
Add sour cream.
Reduce heat and simmer covered for 8 minutes. Before serving, garnish with dill.

Chicken hearts with onions and carrots

Number of servings: 7 persons.
Calorie content of the dish: 263 kcal.
Purpose: lunch, dinner.
Cuisine: European.
Difficulty of preparation: medium.

Your imagination in trying to create your next culinary masterpiece is practically unlimited. If you want to add a few extra ingredients to a classic recipe, do it! Chicken hearts with onions, carrots and sour cream will turn out very tasty due to the excellent compatibility of products. They also make a good sauce, with a creamy note that brings together the flavors of the vegetables.

Ingredients:

chicken hearts – 1 kg;
sour cream – 4 tbsp. l.;
onion – 2 pcs.;
carrots – 1 pc.;
salt;
pepper;
vegetable oil.

Cooking method:

Place the cleaned, washed meat components in a heated frying pan, add salt and simmer for 15 minutes.
In another frying pan, fry the grated carrots and chopped onion for 10 minutes.
Combine meat with vegetables and pepper. Simmer for 10 minutes. If there is not enough liquid, you can add water.
Add sour cream and bring to a boil. Cook over low heat for another 7 minutes.

Chicken hearts in sour cream with potatoes

Cooking time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 318 kcal.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: medium.

Potatoes are a favorite side dish of Russians. You can prepare it in a hundred different ways and most of them are very quick. Chicken hearts stewed in sour cream with potatoes also go well together. At the same time, the tuber can be stewed separately from the meat, acting as a side dish, or together with it. Before serving, this hearty dish is decorated with chopped herbs.

Ingredients:

hearts – 300 g;
potatoes – 7 pcs.;
onion – 1 pc.;
sour cream – 4 tbsp. l.;
salt;
pepper;
vegetable oil.

Cooking method:

Fry the washed and prepared offal in a frying pan for 10 minutes, stirring.
Chop the onion into small pieces and fry in another frying pan.
Place small pieces of peeled potatoes in a saucepan, cover with water, and bring to a boil.
Rearrange the hearts and onions. Salt and pepper.
Simmer over medium heat under the lid, and 7 minutes before readiness add sour cream.

Chicken hearts in sour cream with garlic

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 255 kcal.
Purpose: lunch, dinner.
Cuisine: European.
Difficulty of preparation: low.

Almost all gourmets love piquancy, especially if they have a positive attitude towards spices. Garlic can add flavor without making the dish overly spicy. It is used both fresh and dried, adding a pleasant aroma to the dish. The recipe for chicken hearts in sour cream with garlic is very simple and suitable for everyday meals.

Ingredients:

chicken by-products – 0.5 kg;
garlic – 4 cloves;
sour cream – 2 tbsp. l.;
onions – 2 pcs.;
mayonnaise – 1 tbsp. l.;
salt;
pepper;
dill;
vegetable oil.

Rinse the hearts, cut in half, peel and fry in oil for 5 minutes.
After the time has passed, add onion half rings and fry for 5 minutes.
Season with salt, pepper, and small pieces of garlic. Pour in the chopped herbs and stir. Cook for another 3 minutes.
Add sour cream and mayonnaise, stir and wait another 5 minutes for readiness.

Almost every dish has secrets and nuances unknown to the average housewife who wants to surprise their family and friends. Beginning cooks often learn from their mistakes, gaining that very precious experience. Chicken hearts in sour cream sauce are soft and tender only if you follow strict cooking rules:

When purchasing frozen hearts, do not use the microwave and do not immediately defrost the product at room temperature. Wait until defrosting begins in the refrigerator, moving the offal there from.
Chilled or thawed chicken hearts must be thoroughly rinsed and then placed in cool water. After a quarter of an hour, remove the product and wash again.
Many offal products have a noticeable unpleasant bitterness in the finished dish, and hearts are no exception. The point is the film that is on the surface of the product. It must be removed along with the fat before cooking anything.
Some housewives soak chicken meat in kefir to soften it. Chefs agree that this should not be done with offal. For greater softness, before stewing them, you can boil the hearts in cold water until boiling.

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