Dishes from chicken hearts are incredibly popular and occupy a leading position in the lists of satisfying budgetary food. Neutral taste of the byproduct does not contain fat, it combines with vegetables and spices, and keeps juiciness during cooking, and from that light broths, nutritious meat salads and fragrant ragout can appear on every table.
What to cook from chicken hearts?
Recipes from chicken hearts is an opportunity to cook a lot of useful, tasty and financially affordable dishes. The ability of a dietary by-product to absorb aromas, preserve tenderness when roasting and boiled, allows cooking soups, stewing it with vegetables, used as stuffing for rolls and stuffing of poultry.
- Dishes from chicken hearts will turn out especially tender if the product is cleaned of clots and fat layers and rinsed in cold water.
- The simplest and fastest recipe is quenching in sour cream or cream with spices. The hearts are cut into pieces, fried with onions, seasoned and stewed in sour cream sauce for 30 minutes. Salted cucumbers or mushrooms will add piquancy.
- To shorten the cooking time of the hearts, they can be cooked a little and put in the prepared dish.
- Before frying, the hearts are marinated in vinegar or soy sauce.
- For meat salads, chicken hearts are boiled until cooked.
Soup from chicken hearts - recipe
Hot first dishes from giblets were revered at all times and were considered a luxurious treat. Soup from chicken hearts deserves special attention, because the main ingredient has excellent taste and dietary qualities. It is easily combined with vegetables, cereals and pickles, and therefore irreplaceable in the preparation of pickle.
Ingredients:
- hearts - 250 g;
- potatoes - 4 pcs .;
- carrots - 1 piece;
- salted cucumber - 4 pieces;
- rice - 120 g;
- onions - 1 pc.
Preparation
- Rice boil.
- Hearts, clean, cut, cook for 30 minutes.
- Onions and carrots fry.
- Put into the soup potatoes, sliced cucumbers and simmer 15 minutes.
- Add the fried vegetables and rice.
- Preparation of a dish of chicken hearts will take five minutes.
Shish kebab from chicken hearts on a charcoal grill
Shish kebab from chicken hearts is a wonderful way to eat cheap and deliciously in nature. Using sauces and marinades you can achieve variety - the neutral by-product perfectly absorbs juices and flavors. The simplest and fastest option - with the use of soy sauce - will allow for 3 hours to get a perfect billet.
Ingredients:
- hearts - 750 g;
- a clove of garlic - 4 pieces;
- soy sauce - 120 ml;
- lemon juice - 60 ml.
Preparation
- With chicken hearts cut off the fat and blood vessels, rinse.
- Put them in a bag, add the sauce, garlic and lemon juice.
- Send in the cold for 3 hours.
- Fry on the grill for 10 minutes on each side.
Goulash with chicken hearts and gravy
Goulash made from chicken hearts will decorate any menu, if properly cooked. To keep the hearts of juiciness, you need to thinly cut them, quickly fry and puff in the sauce for 20 minutes. A thick gravy will give the dish a taste and protect the byproduct from drying out. You can achieve the desired consistency with flour, milk and fatty sour cream.
Ingredients:
- hearts - 500 g;
- a clove of garlic - 3 pieces;
- carrots - 1 piece;
- onion - 2 pieces;
- tomato paste - 70 g;
- milk - 50 ml;
- flour - 20 g;
- sour cream - 150 g.
Preparation
- Cut the hearts and fry with onions, garlic and carrots.
- Add milk, flour, sour cream and pasta.
- Extinguish a delicious dish of chicken hearts 20 minutes.
Root of chicken hearts with sour cream
The gravy of chicken hearts is a juicy and delicate dish, to which any garnish is appropriate. This meal is suitable for a late dinner, because it is nutritious and low-calorie, and the simplicity and speed of cooking makes it even more attractive for consumers. Hearts do not need to be cut, you need to fry them whole and, adding sour cream and butter, put out for half an hour.
Ingredients:
- hearts - 600 g;
- onion - 1 piece;
- a clove of garlic - 3 pieces;
- sour cream - 300 g;
- vegetable oil - 50 ml;
- butter - 50 g;
- black ground pepper - pinch.
Preparation
- Chicken hearts fry with onions and garlic, season.
- Add sour cream, butter, cover. Dishes like ragout of chicken hearts are cooked for 30 minutes.
Cutlets from chicken hearts - recipe
Cutlets from chicken hearts are especially tasty and nutritious in combination with other by-products. In this recipe, it is proposed to make minced meat from hearts and chicken liver, which will double the useful properties of the dish and achieve tenderness and juiciness. Cutlets are low-calorie and are suitable not only for daily, but also for diet.
Ingredients:
- hearts - 500 g;
- chicken liver - 500 g;
- onion - 1 piece;
- potatoes - 2 pieces;
- egg - 2 pieces;
- flour - 50 g;
- vegetable oil - 80 ml.
Preparation
- Hearts and liver cleanse.
- Scroll in the meat grinder along with onions and potatoes.
- Add minced eggs and flour.
- Stir and fry in oil.
Pate from chicken hearts - recipe
Pate from chicken hearts - an appropriate replacement for the traditional liver variant. Pate is available, as the price of hearts is not high, and oil, carrots and onions will be found in every mistress. Snack is prepared simply, while it turns out delicious, nutritious and versatile. It can be served as an independent dish or as a filling in tartlets.
Ingredients:
- hearts - 650 g;
- carrots - 1 piece;
- onion - 1 piece;
- butter - 100 g;
- black ground pepper - pinch.
Preparation
- Onions and carrots fry.
- Hearts clean and boil.
- Scroll all the products in the blender, add butter and pepper.
- Send dishes to snacks from chicken hearts in the cold.
Salad of chicken hearts - recipe
Salad of chicken hearts is varied in cooking and has dozens of high-calorie and dietary options. This recipe refers to simple home cooking, does not differ in special delicacies and refers to traditional snacks similar to salad "Olivier" . Boiled vegetables, hearts and pickles are seasoned with mayonnaise and are served to the table.
Ingredients:
- hearts - 350 g;
- potatoes - 2 pieces;
- pickled cucumber - 1 piece;
- green onions - handful;
- mayonnaise - 80 g;
- carrots - 1 pc.
Preparation
- Serve the hearts, potatoes and carrots.
- Cut into cubes, add crushed cucumber and green onions.
- Season with mayonnaise and mix.
"He" of chicken hearts in Korean
"He" of chicken hearts is the Russian interpretation of the popular Korean dish. Unlike the latter, meat is not served raw, but boiled until cooked. This technique speeds up the cooking time and keeps the hearts soft and juicy. Traditional marinade, condiments and vegetables fill the by-product with a piquant taste and aromas.
Ingredients:
- hearts - 800 g;
- carrots - 200 g;
- onion - 2 pieces;
- sugar - 1 teaspoon;
- rice vinegar - 60 ml;
- soy sauce - 50 ml;
- red pepper - pinch;
- a clove of garlic - 4 pcs.
Preparation
- Hearts boil and cut in half.
- Fry the onions.
- Carrots grind and mash.
- Add onions, hearts, garlic, sauce and vinegar, season.
- The appetizer of chicken hearts is infused in the cold for about an hour.
Filling for pancakes from chicken hearts
Minced chicken hearts - a good filling for baking, filling for a whole carcass of a bird, a potato roll or homemade pancakes. To make the filling turned tender and juicy, the by-product is crushed with vegetables and stewed until ready for 20 minutes. The consistency of the stuffing can be adjusted by adding a little oil or broth.
Ingredients:
- hearts - 650 g;
- onion - 2 pieces;
- carrots - 1 piece;
- vegetable oil - 30 ml;
- water - 300 ml;
- black pepper - pinch.
Preparation
- Hearts and vegetables roll in the meat grinder.
- Minced fry, pour in water and put out for 20 minutes.
- Cool and start pancakes.