What can be cooked from chicken hearts - recipes. Chicken hearts: the most delicious and simple recipes

The benefits of chicken heart can hardly be disputed. But many aspiring cooks face a major challenge: how to cook chicken hearts so that they are soft and comfortable for eaters. Almost the entire mass of this offal falls on muscle tissue, so special techniques are needed to compensate for this deficiency.

Peculiarities

First of all, you will have to thoroughly process chicken hearts. They take out adipose tissue and blood vessels. It is equally important to get rid of the film. This part of the organ during heat treatment compresses soft tissues and makes them stiffer. But, in addition to these universal requirements, there are special recommendations for each cooking method.

Roasting and stewing

You can cook chicken hearts in a pan only with strong heating of the oil. If it does not crack, it is too early to lay the meat. Only well-heated oil will create an attractive blush. Both the external elegance and the taste of the finished dish depend on this ruddy layer. But such an achievement cannot be limited.

After the formation of a crust, it is imperative to stew the hearts for at least ¼ hour. In this case, they will cook well and soften. But you can start stewing meat immediately, bypassing preparatory frying. In this case, it is also recommended to process the offal immediately at a high temperature.

A good trick is to put it in immediately after the onions are thoroughly cooked. Then the edges of the meat will curl up, which will prevent the juices from flowing out. A similar method helps when chicken is stewed with mushrooms, various vegetables (primarily carrots) and sour cream.

How long to process?

To make these offal juicy, it is not enough to choose the right recipe - you also need to take into account the optimal heat treatment time, otherwise it will not work out tasty and pleasant. Excessively long heating leads to protein folding. As a result, chicken hearts seem "rubber", and even lovers of such a dish will refuse to eat it. Eggs are cooked the same way.

Pickling

Marinades can be very different, namely:

• onion juice;
• soda;
• a mixture of honey and lemon juice with mustard;
• beer.

After marinating, you can use the offal for cooking kebabs. Such kebabs are baked for a maximum of 20-25 minutes, warming the meat to +220 degrees.

Soups

In this kind of dishes, a completely different approach is used. First of all, they strive to get a quality broth. The chicken is placed in cold water. Cook after boiling for a maximum of 30 minutes. In order for the offal to be juicy and tasty, you must first boil the broth on another meat, after which the hearts are boiled in a boiling liquid.

If you plan to fry chicken hearts, wipe them with a paper towel before placing them in the pan. Moist meat can cause hot oil to shoot out of the pan, which can cause burns. As for sauces, experts consider sour cream to be the best option. The addition of a large mass of vegetables helps to keep the softness of fried meat for two days. A typical recipe includes ingredients such as:

• 400 g of hearts;
• carrot;
• onions and leeks;
• 90 g sour cream;
• 1 green pepper;
• 100 g green peas (frozen is also suitable);
• first class sunflower oil.

If there is an acute shortage of time, it is recommended to use a set of frozen vegetables. They process much faster than fresh ones, and for the most part do not require cutting. The first step is to heat the oil, in which the hearts are fried from all sides. While the meat is frying, you can cut the vegetables into small cubes. Putting vegetables in the pan should be in the fifth minute of frying.

Immediately flavor the contents of the pan with pepper, salt and spices. Mix everything immediately and fry at medium heat for the next 5 minutes. When this time has passed, put sour cream and a small amount of water. All this is stewed under a closed lid for exactly ¼ hours. Meat prepared in this way is served both on its own and with side dishes. Buckwheat porridge, boiled rice or pasta are recommended as side dishes.

As an alternative, you can consider cooking barbecued chicken hearts. A typical recipe includes the following ingredients:

• 500 g of meat;
• 60 g of honey;
• 90 g soy sauce;
• various spices and salt to taste.

Be sure to use skewers. You need to fry the hearts after marinating with a mixture of honey, soy sauce and spices. The meat moistened with marinade is sent to the refrigerator for 60 minutes. The oven is heated to +180 degrees. On the lower tier put a baking sheet filled with water. Evaporating, it will maintain the juiciness and softness of the chicken.

Another option is to cook chicken hearts in tomato sauce. Pour the oil into a deep frying pan, heat it until bubbles appear. Then they lay onions, and when a golden hue appears, you need to put hearts. Next, you need to do the following:

• fry still 1 time;
• put a carrot straw;
• add tomato paste;
• salt and sweeten;
• pour soy sauce;
• fry for about 1 minute;
• pour the dish with boiling water completely;
• stew over low heat for 35-40 minutes;
• add garlic and other seasonings;
• stew for 10 minutes;
• served with a randomly chosen side dish.

Some advise cooking chicken hearts with mushrooms. In this case, ketchup is used. Champignons, cut into plates, need to be allowed to dry a little. Subsequent processing is the same as in the previous recipe. The only difference is that they pour less water, as the mushrooms will give off juice.

For how to cook chicken hearts so that they are soft, see the following video.

How to cook delicious chicken hearts with an affordable set of additional ingredients and preferably very quickly? We offer several simple recipes for dishes that will not cause any problems with cooking at home, even if we are talking about the first culinary experience. Hearts go well with sour cream, cheese, cream, mushrooms, so any combination of these products is appropriate. As a side dish, you can serve fresh or stewed vegetables, rice, pasta.

Hearts stewed in sour cream or sour cream sauce

Thanks to sour cream, the food acquires a juicy and delicate taste. Chicken hearts in sour cream sauce are an inexpensive and healthy dish. Cooking takes a minimum of time, and a set of products is always available in stores.

Ingredients:

• Offal - 1 kg;
• onion - 2 pcs.;
• vegetable oil - 2-3 tablespoons;
• sour cream - 4-5 tablespoons;
• carrots - 1 pc.;
• ground pepper (black) - a pinch;
• salt.

If you cook it with sour cream sauce, then you will need a few more pinches of flour. Products are measured in tablespoons. Step by step cooking is as follows:

1. Hearts are cleaned from films, fat and large vessels. Rinse thoroughly and recline in a colander.
2. Refined oil is heated in a deep refractory container, then prepared “organs” are laid out.
3. The heating of the stove decreases, the offal is stewed for about a third of an hour. In the process, salt, pepper are put, if necessary - a small amount of water.
4. Separately, an onion, pre-cut into crumbs, is fried in a pan. Then grated carrots are added and everything is cooked together until softened.
5. Prepared vegetables are mixed with hearts, stewed for several minutes, after which sour cream is added.
6. After boiling the brew, the fire is turned off, the container is closed with a lid, and the dish is infused for about a quarter of an hour. Served hot with garnish.

This is how tender chicken hearts in sour cream are obtained. To prepare the sauce, sour cream is put into separately fried vegetables (carrots can be excluded and only onions can be left), dried and a small amount of flour is poured while stirring. After boiling, the resulting slurry is poured into the rest of the products and stewed together for several minutes.

Hearts stewed in cream cheese dressing

This recipe has a more piquant taste, as it involves the addition of garlic and herbs.

Ingredients:

• hearts - 0.7 kg;
• processed cheese - 1 pc. (100g);
• sour cream - 4 large spoons;
• greens in bunches - 1 pc.;
• garlic (clove, clove) - 2 pcs.;
• onion - 1 pc.;
• starch - a pinch;
• ground pepper - a pinch;
• vegetable oil - 2-3 large spoons;
• salt.

The gravy is very tasty, so if you wish, you can increase its amount. The scheme according to which chicken hearts are cooked:

1. The by-products cleaned from fat and films are thoroughly washed and laid out in a frying pan in which vegetable oil was preheated.
2. Salt and pepper sprinkle. Hearts are fried with frequent stirring over high heat for no more than three minutes.
3. The heating decreases, the offal is stewed in its own juice for about a quarter of an hour.
4. Onion, peeled and chopped into crumbs, is fried separately in vegetable oil until golden brown. Then it is mixed with offal.
5. Everything is stewed together with occasional stirring for no more than a quarter of an hour.
6. Coarsely grated processed cheese and sour cream are added. After thorough mixing, a homogeneous state of dressing should be achieved.
7. The washed greens are finely chopped, poured into the pan along with chopped garlic (can be passed through a regular press) and starch.
8. After boiling, the dish, if necessary, is brought to taste, closed with a lid and removed from the stove.

To make the hearts more juicy and tender, it is recommended to let them brew in the “broth” before serving.

Hearts stewed in sour cream and tomato sauce

One of the classic recipes. Advantages: a minimum set of products and a quick cooking process - only half an hour.

Ingredients:

• sour cream - 3 large spoons;
• hearts - 0.5-0.7 kg;
• tomato (paste) - large 1 spoon;
• water (boiled) - 1 cup;
• onion - 1 pc.;
• flour - 1 large spoon;
• ground pepper - a pinch;
• salt.

Pasta can be replaced with tomato juice prepared by yourself. But its bookmark needs to be increased by 2-3 times. Instruction:

1. Cleaned and washed hearts are thrown back into a colander. Cross-shaped incisions are made from the sharp edge.
2. The peeled onion is finely chopped and fried to a transparent color in a heated frying pan with refined oil.
3. Both of these products are mixed and stewed together under a closed lid for no more than a quarter of an hour (in their own juice, without water).
4. Gravy is prepared in a separate container: sour cream is mixed with water and tomato paste, then flour is added carefully while stirring. To avoid lumps in the pan, the mixture is poured through a sieve. In 15 minutes, delicious hearts will be ready.

Incisions on offal can not be made, but left as a whole. From this, the view will not be lost, as well as the taste.

Hearts with champignons or other mushrooms

The extreme simplicity of the cooking process and the perfect combination of offal with mushrooms to taste are the main advantages of this recipe.

Ingredients:

• offal - 0.8-1 kg;
• sour cream - 200 g;
• dill in bunches - 1/2 pc.;
• parsley in bunches - 1/2 pc.;
• champignons - 400g;
• curry - a pinch;
• vegetable oil - 4 tablespoons;
• salt.

Cooking time depends on the type of mushrooms used. If we are talking about forest, then the process will take about 1.5 hours. Stewed chicken hearts with champignons are prepared in almost half an hour:

1. Offal is cleaned from fat and large vessels, washed, cut in half. Fry in a frying pan with oil until crispy.
2. The onion, cut into small cubes, is poured into the fuck along with chopped mushrooms.
3. After 10 minutes, sour cream is poured in, everything is mixed and stewed for no more than 7-10 minutes.
4. Finely chopped greens are placed before serving.

Mushrooms, if desired, can be pre-boiled, subsequently reducing the heat treatment time.

Hearts baked with cheese

Baked chicken offal dishes are especially good because they have a more delicate and rich taste, a pleasant aroma. The ruddy cheese crust gives an attractive look to the finished culinary masterpiece, as in the photo.

Ingredients:

• cheese - 100g;
• giblets - 0.8 kg;
• onions - 2 pcs.;
• ground pepper - a pinch of red and black;
• spicy ketchup - to taste;
• refined oil for greasing the baking sheet;
• salt.

Ketchup can be omitted if desired, and depending on your own preferences, the cheese tab can be increased. Instruction:

1. Preparation of products: cleaning and washing offal, cleaning and cutting the onion into half rings.
2. Giblets are pre-salted, sprinkled with pepper, ketchup is added. Everything is mixed and left for half an hour.
3. The onion is laid out on a baking sheet in an even layer, on top - prepared offal, then grated cheese.
4. In the oven, the food is cooked at 220-degree heating (about 40 minutes).

You can safely experiment with this recipe, for example, adding sour cream or sour cream sauce, mushrooms.

Fried hearts

A classic cooking option, which is guaranteed one hundred percent success not only among households, but also guests.

Ingredients:

• onions - 2 pcs.;
• "chicken organs" - 0.8 kg;
• vegetable oil - 3 large spoons;
• ground pepper;
• salt.

Fried chicken hearts can be cooked with mushrooms, which can be fried separately and added at the end or cooked along with offal.

Cooking scheme:

1. The giblets, cleaned from vessels and fat, are cut in half and washed under running water, after which they are thrown into a colander to remove excess liquid.
2. The peeled onion is washed and cut into half rings.
3. Prepared products are laid out in a frying pan or other container with a thick bottom with heated vegetable oil.
4. Pepper and salt are placed immediately, then the mass is stewed with the lid closed for no more than 25 minutes.
5. After the specified time, the lid is removed and the offal is fried until crispy.

Fried hearts go best with raw or boiled vegetables.

Video: Chicken hearts in tomato-cream sauce from chef Sergey Malakhovskiy

Chicken hearts are a type of offal that is very popular in the preparation of various dishes. What can be cooked from chicken hearts? They are stewed, fried, boiled, used for first courses, included in salads. How to cook chicken hearts will be described below using several delicious recipes as an example.

How to cook chicken hearts in sour cream?

Chicken hearts are very tender in sour cream sauce. This recipe can be called one of the simplest and most popular used to prepare this offal.

• onion - 1;
• carrot - 1;
• sour cream 10-15% - 2 table. l.;
• onion feathers - 20 gr;
• olive oil. - 1 table. l.;
• salt, pepper, turmeric;
• chicken hearts - 500 gr.

We thoroughly wash the hearts, you can cut off excess fat and blood vessels. We clean the onion and cut it into small cubes / quarters of rings, as you like. We heat the oil in a saucepan, put the onion in it and pass it for several minutes. When the pieces become slightly transparent, add hearts to them. Mix with onions and leave to simmer under the lid for a quarter of an hour.

In the meantime, we clean and wash the carrots, cut them into thin sticks no more than 3 cm long and after the allotted time we spread them to the hearts. Stir and let simmer for a couple more minutes. Meanwhile, mix sour cream with spices and salt. If you like liquid gravy, you can add a little water, bringing the mass to the desired consistency. Pour the contents of the saucepan with sauce, mix and simmer over low heat for 5-7 minutes. Before serving, sprinkle the dish with chopped green onions.

Chicken hearts with sour cream are most often served with mashed potatoes or pasta.

On a note. Before buying, be sure to check the expiration date of the product.

In creamy sauce

Creamy sauce makes the dish even more tender than in the recipe with sour cream.

The principle of preparation is almost the same:

• hearts - 600 gr;
• bulb;
• carrot;
• salt;
• cream 10-15% - 200 gr;
• DC oil;
• water - ½ stack.

We wash the hearts under running water, leave to drain in a colander. Meanwhile, clean the vegetables and cut into thin strips. Carrots can be grated.

Heat the oil and fry the hearts until the liquid has completely evaporated. Periodically, they need to be stirred for uniform heat treatment - approximately 20-25 minutes. Add salt and spices, mix everything well, pour vegetables and fry for another five minutes.

In a glass, mix the cream with salt, pour the mixture over the hearts and simmer under the lid for about 10 minutes. Let it brew for a few minutes, then serve with a side dish of vegetables or mashed potatoes.

Soft chicken hearts with onions in a pan

Tender and soft chicken hearts in a pan can be cooked in just half an hour and served with any side dish.

Based on 2-3 servings, you will need the following amount of products:

• hearts - 500 gr;
• onion - 1 large;
• fast. oil;
• spices "For chicken" or "Universal";
• a few sprigs of fresh dill.

As a rule, the remains of blood vessels and fat are cut off from chicken hearts. A little fat can be left to make the dish more juicy. Some housewives cut the hearts lengthwise and wash out the remaining blood. Let it drain a little in a colander.

Peel the onion and cut into thin half rings.

Pour a little oil into the pan, put the hearts and onions, sprinkle evenly with spices and salt, mix. Cover and leave for a third of an hour, then mix well and leave for another 15-20 minutes under the lid.

Sprinkle with fresh chopped dill before serving. Hearts are served as an appetizer for beer (if you use hot spices in cooking), they also go well with side dishes of potatoes and rice.

On a note. To get the softest and most tender hearts, boil them in lightly salted water for 10 minutes after the water starts to boil before frying.

Heart Roast with Mushrooms

• hearts - 1 kg;
• potato
• onion - 1 medium;
• carrots - 1-2;
• garlic - 1 head;
• prunes - 7-9 units;
• paprika - 1 tsp;
• dried dill - 1-2 tsp;
• salt - 2 tsp

Rinse and clean the hearts (optional).

We clean and rinse vegetables. We cut the onion into half rings, carrots into quarters of rings. We cut garlic cloves into slices, and prunes into small cubes. Mix everything with hearts, season and salt. Mix everything thoroughly.

Separately cut the potatoes into cubes, lay out in portioned pots. Cubes can be cut into large pieces.

Let the oven heat up to 180 degrees.

Spread the mixture of vegetables and hearts on top of the potatoes. Pour a third of a glass of boiling water into each, cover with lids and send to the oven for an hour.

In a slow cooker

Cooking chicken hearts in a slow cooker simplifies the whole process a little - you don’t need to constantly stand near the dish, stir, and monitor its preparation.

The process of preparing products is little different from the usual:

1. We wash the hearts well.
2. We clean the vegetables, finely chop the onion, three carrots on a coarse grater.
3. We put everything in a multicooker bowl, salt, add some favorite spices, mix.
4. We select the “Stew” or “Soup” program, set the timer for 45 minutes.

After cooking is finished, you can immediately serve it to the table.

Salad with chicken hearts

A very simple and incredibly tasty salad can be prepared on the basis of hearts.

For this you will need:

• hearts - 500 gr;
• eggs - 3-4 units;
• cucumbers (fresh or marinated according to one's own preference) - 2;
• canned corn. - 1 bank;
• a bunch of greens;
• mayonnaise - 250 gr;
• salt pepper.

We wash the hearts, rid them of fat and boil them in salted water. You can add bay leaf for flavor. After boiling, cook for 20 minutes. After we recline in a colander.

While the hearts are boiling, set the eggs to boil. My cucumbers and cut into small cubes. Do the same with boiled eggs. Let the hearts cool a little and cut into rings or cubes - as you like. We combine everything in a salad bowl, add corn, mayonnaise, salt and pepper. We mix. Wash greens, chop, sprinkle on top before serving.

Stew in tomato sauce

• hearts - 500-600 gr;
• carrot - 1 large;
• onion - 1 medium;
• tomato paste - 150-250 ml (adjust to taste);
• salt, dry adjika, ground pepper.

We clean onions and carrots. We cut the onion into half rings, three carrots. Fry in oil for a few minutes. Add spices and salt.

Wash hearts and add to vegetables, mix. Simmer for 5-7 minutes, stirring. Add water so that it covers all the contents, spread the pasta and mix. Simmer covered for half an hour.

You will need the following list of products:

• hearts - 1 kg;
• salt pepper;
• soy sauce - 6 table. l.;
• honey - 2 table. l.;
• balsamic / table vinegar - 3 table. l.

Rinse the hearts, clean if necessary, put them in one deep container, in which it will be convenient to pickle the product. Add honey and spices, as well as the rest of the ingredients of the recipe and mix well with your hands. Leave to marinate for 1-1.5 hours.

We string pickled hearts on wooden skewers, piercing perpendicularly, alternating the wide and narrow parts of the hearts so that they sit tightly. We place them on a baking dish, into which we pour the rest of the marinade and 2-3 cups of water. Preheat the oven to 180 degrees. and bake the hearts for 10-15 minutes, then turn the skewers over and continue cooking for another quarter of an hour.

On a note. Pickled hearts can be stored in the refrigerator for a day.

In soy sauce with garlic

Soy sauce with garlic gives a piquant taste to chicken hearts.

We offer the following recipe for this product:

• hearts - 500 gr;
• soy sauce - 5 table. l.;
• garlic - 1 large head;
• tomato. pasta - 2 table. l.;
• sour cream - 5 table. l.;
• salt;
• spices;
• small bow.

Prepare the marinade: pass the garlic through a press, mix with sauce and spices.

Wash the hearts, peel and marinate in the marinade for half an hour. It is recommended to set oppression on top so that all hearts are completely covered with marinade.

While the offal is marinating, chop the onion and fry for a few minutes. Then put the hearts to the onion along with the marinade and simmer for about 15 minutes. Next, put the mixture of sour cream and pasta, mix well and simmer under the lid for another quarter of an hour.

1. Give preference not to frozen, but to chilled offal. When buying, pay attention to the color and structure. Fresh chicken hearts should be dense, elastic and smooth. Their color is dark red, closer to burgundy. A bluish tint, looseness, yellow spots or white coating are a reason to refuse a purchase.
2. Handle offal carefully. Blood clots may remain inside the hearts. To remove them, cut each heart lengthwise and open it like a book. Clean out the blood with a knife or fingers. Rinse thoroughly under cool running water. Trim films, fat and vessels. They are edible, but can adversely affect the taste of the dish.
3. Chicken hearts are muscles, and quite tough. To soften, you can soak them for 40-60 minutes in milk before cooking.
4. Whole chicken hearts are boiled for 30 minutes, chopped - about 20. Ten minutes of cooking is enough. Boil a pot of water, throw in the hearts and let it simmer for 2-3 minutes. Drain in a colander and refill with water. So that the liquid barely covers the hearts. Salt and cook until done. Skim off foam if formed.
5. Fry chicken hearts in butter or a mixture of vegetable and butter - so tender. And better under the lid: the steam from it will settle into the pan and prevent the hearts from drying out.

An easy-to-prepare dish for offal lovers.

Ingredients

• 1 kg of chicken hearts;
• 3 large onions;
• 1 tablespoon of sunflower oil;
• 50 g butter;
• salt, ground black pepper and other spices - to taste.

Cooking

Cut the prepared hearts in half. Boil them or soak them in milk.

Cut the onion into half rings. Lubricate the pan with sunflower oil, then add butter, melt. Fry the onion until half cooked. Add boiled hearts to it, mix. After 5-7 minutes, when the hearts begin to release water, salt, pepper and add other spices to taste. This will enhance the release of moisture.

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

Juicy, with a pleasant creamy taste. They go well with buckwheat, rice, mashed potatoes and others. Cream can be used instead of sour cream.

Ingredients

• 2 large onions;
• 50 g butter;
• 700 g chicken hearts;
• 1 cup + 2 tablespoons of water;
• 2 tablespoons of flour;
• 100 g sour cream;

Cooking

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

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

Dilute 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.

Moderately spicy, with a bright tomato aftertaste. Perfectly combined with pasta and boiled rice.

Ingredients

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

Cooking

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.

Ingredients

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

Cooking

Boil processed chicken hearts. Do not forget to remove the foam and salt at the very end. When cool, cut into small cubes or rings. Fry chopped mushrooms in sunflower oil.

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

Daily offal is a cheap meat replacement option if you need to make up for the lack of animal protein. Having managed to cook them correctly, the hostess will create an excellent inexpensive healthy second course or hearty soup with rich broth. Chicken hearts are what you should start culinary experiments with.

How to cook chicken hearts

All ways of serving this offal involve pre-cooking. Even if you are going to fry with vegetable oil or bake on the grill, it must be prepared - do not use it raw. How long the process takes will depend on what actions are planned next. The general scheme for how to cook chicken hearts is as follows:

1. Rinse with cool water, clean from films, remove blood clots, blood vessels. Rinse. Cut into small pieces.
2. Pour 2.5 liters of water into a saucepan. Turn on medium fire.
3. After boiling, put hearts (450 grams) there, do not cover. You don't need to mix.
4. When the water boils again (how long to wait depends on the stove), drain it by throwing the offal into a colander.
5. Pour new cold water carefully - it should barely cover the returned product. Let it boil.
6. Close the lid. Cook, remembering to stir and remove the foam with a slotted spoon. How long to wait depends on the intended dish.
7. Salt (a teaspoon) at the end, and a couple of grams of spices and an onion (how much to add is up to you) can be put 10 minutes before.

How to boil chicken hearts so that they are soft

This offal has a significant drawback - it is a muscle, and it is rigid. Housewives are constantly looking for ways to cook chicken hearts so that they are soft. A few professional highlights:

• Chefs often soak offal in a small bowl with cool water overnight and start boiling in the morning.
• You can similarly pour milk, but only for half an hour, and cook with a piece of butter.
• When cooking, you may need spices - a couple of grams of salt, a mixture of peppers, dried herbs (how much to throw is determined by the cook).
• Cleaning should be thorough (it is especially important to remove blood) - this will benefit not only softness, but also taste and smell.
• Salt should be added at the end of cooking (it will interfere with cooking), but sweet peas, black pepper, bay leaf can be used earlier.
• Softness is facilitated by the use of additional ingredients: oil, soy sauce, sour cream, with which the product must be stewed after cooking. It is not necessary to spread it alone in the pan.
• After the second boil, the by-product must be stirred frequently. An exception is if you decide to cook in a pot in the oven (temperature - 190 degrees).

How long to cook chicken hearts

The duration of waiting for the readiness of this offal depends on several parameters: the size and where it is decided to cook chicken hearts. A couple of time recommendations from the chefs.