1. Give preference not frozen, but chilled offal. When buying, pay attention to the color and structure. Fresh chicken hearts should be firm, firm and smooth. Their color is dark red, closer to burgundy. A bluish tint, friability, yellow spots or white coating are a reason to refuse a purchase.
2. Process the offal thoroughly. 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 they can negatively affect the taste of the dish.
3. Chicken hearts are muscles, and they are quite tough. To soften, you can soak them in milk for 40-60 minutes before cooking.
4. Whole chicken hearts are boiled for 30 minutes, chopped - about 20. For a ten-minute boil is enough. Boil a pot of water, toss in the hearts and let it simmer for 2-3 minutes. Discard in a colander and refill with water. So that the liquid barely covers the hearts. Season with salt and cook until tender. Skim off the foam if it forms.
5. Fry chicken hearts in butter or a mixture of vegetable and butter - this is softer. And it's better under the lid: the steam from it will settle into the pan and prevent the hearts from drying out.

gastera.ru

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, black pepper and other spices to taste.

Preparation

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

Cut the onion into half rings. Grease a frying pan with sunflower oil, then add butter, melt. Fry the onions until half cooked. Add boiled hearts to it, stir. 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 cook for 20-25 minutes. Stir occasionally. Serve with your favorite side dish.

youtube.com

Juicy, with a pleasant creamy taste. It goes well with buckwheat, rice, mashed potatoes and others. You can use cream instead of sour cream.

Ingredients

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

Preparation

Peel and dice the onion. Preheat a skillet with sunflower oil. Then add creamy to it. Fry the onions until half cooked.

Prepare hearts: rinse, cut off excess. If the offal is large, cut it in half. Send them to the onion, fry until crisp - 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.

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

pinterest.com

Moderately spicy, with a bright tomato aftertaste. It goes well with pasta and boiled rice.

Ingredients

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

Preparation

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

Ingredients

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

Preparation

Boil processed chicken hearts. Remember to skim off the foam and salt at the very end. When cool, cut into small cubes or rings. Fry the chopped mushrooms in sunflower oil.

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