Roast chicken hearts delicious recipe. Roast chicken hearts

1. Give preference to chilled offal rather than frozen. When purchasing, 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, looseness, yellow spots or white coating are a reason to refuse the 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 your fingers. Rinse thoroughly under cool running water. Trim membranes, fat and vessels. They are edible, but can negatively affect the taste of the dish.
3. Chicken hearts are muscles, and quite tough ones at that. To soften, you can soak them in milk for 40-60 minutes before cooking.
4. Whole chicken hearts are boiled for 30 minutes, sliced ​​ones - about 20. Ten minutes of cooking is enough. Boil a pan of water, add the hearts and let simmer for 2-3 minutes. Drain in a colander and fill with water again. So that the liquid barely covers the hearts. Add salt and cook until done. Skim off foam if it forms.
5. Fry chicken hearts in butter or a mixture of vegetable and butter - it’s more tender. And it’s better under a lid: the steam from it will settle into the pan and will not allow the hearts to dry out.

An easy-to-prepare dish for offal lovers.

Ingredients

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

Preparation

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

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

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

Juicy, with a pleasant creamy taste. Pairs perfectly with buckwheat, rice, mashed potatoes and others. Instead of sour cream, you can use cream.

Ingredients

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

Preparation

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

Prepare the hearts: rinse, cut off excess. If offal is large, cut in half. 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 and simmer for about half an hour over low heat.

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

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

Ingredients

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

Preparation

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

Ingredients

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

Preparation

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

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

All the most delicious dishes are prepared exclusively in the oven, and in fact it doesn’t matter what the composition is, cut it, season it with mayonnaise and a soulful dinner is ready. This time they were at hand chicken hearts, and a recipe immediately appeared in my head, perhaps it had already been invented by someone, but I cooked exclusively impromptu, let’s say the author’s recipe.

in fact, it does not have any specific recipe, here you can change the ingredients as you like, whether to add carrots or celery stalks, it’s entirely up to you to decide whether it will turn out delicious in any case.

This time I had a small package in the refrigerator chicken hearts, and the idea came to mind not just to fry them with onions in a frying pan, but to bake them in the oven in pots. At first, it seems that the hearts will turn out to be harsh, but this is not at all the case, if you properly process the chicken hearts before cooking, they turn out to be quite tender, the secret is that you need to remove the blood clot and veins from each heart, and then they will turn out delicious.

To prepare you will need:

• Chicken hearts - 1 pack.
• Champignons -100g.
• Butter -50g.
• Potatoes -4 pcs.
• Onion - 1/2 pcs.
• Mayonnaise -100g.
• Salt, pepper, spices to taste.

As I said earlier, chicken hearts must be carefully processed, cut lengthwise, remove everything unnecessary, and cut off the top tubes. We rinse the hearts under running water and place them on the bottom of each pot.

Peel the potatoes, chop them into strips, place them on top of the chicken hearts. Don’t forget to salt and pepper each layer to taste. The next step is the onion, we also chop it finely and put it in the next layer.

Wash the champignons, cut into small pieces, fry in butter for about 3-5 minutes, stirring occasionally.
Place in another layer, coat with mayonnaise on top, put in the oven for about an hour at 180 degrees. If desired, you can sprinkle grated cheese on top, it also turns out delicious, but this time I didn’t have any cheese, so I made do with only mayonnaise.

Each pot has its own lid, but I’ll tell you, friends, from my experience, I never cover the roast with a lid while baking, just because I love it when an appetizing crust forms on top. But when serving, I make sure to cover the top with a lid so that the dish does not cool down too quickly.

Roast chicken hearts with champignons and potatoes ready.

Enjoy the taste. Bon appetit.

Rinse chicken hearts under running water.

Then cut off the excess vessels and cut the chicken hearts into two parts, rinse them from blood clots.

Pour 2 tablespoons of vegetable oil into a frying pan, add chicken hearts and fry them over high heat for 5 minutes, stirring occasionally.

Place the hearts on the bottom of an ovenproof dish and lightly salt them.

Peel the onion and cut into thin half rings. Pour a little oil into the pan, add the onion and fry it until golden brown over medium heat.

Peel the carrots, grate them on a coarse grater and place them in a frying pan with the fried onions.

Fry the carrots and onions for 5-7 minutes, stirring, then place the fried vegetables on top of the hearts and smooth them out.

Cut the peeled potatoes into medium cubes and place in the pan on top of the fried vegetables.

Salt the potatoes and add potato spices.

To prepare the filling, peel the garlic and pass through a press. In a separate plate, combine garlic with cheese, grated on a coarse grater.

Then add sour cream, mayonnaise and mustard to the cheese and garlic.

To stir thoroughly.

Spread the resulting mixture in an even layer over the potatoes.

Kitchen of a Kiev bachelor...
Everything is as always by eye...
I took a saucepan with a thick bottom. It contains vegetable oil. Heated it up. Then I put the potatoes in it, in one layer. Potato cut into large stones, heat above medium:

Browned well, until almost browned. I recommend keeping a couple more potatoes in stock. I’ll explain why - looking at this photo, I already want Schweppes and have a snack:

Potatoes aside. 600 grams chicken hearts in the same oil:

That's how the aroma of frying hearts went - threw two heads garlic. By this time the hearts had just given up their juice. And of course spices - salt, sugar, cappuccino yyy:

I fried and stewed this beauty until the sweetish aroma of baked garlic came out. About 10 minutes:

Place thick pieces of dill in a saucepan and add 1.5 cups of water. I cooked this for about 20 minutes +/-. Adjust the spices to taste and taste. How did the feeling IT arise! - Let's go further:

Return the potatoes and remaining herbs to the finished sauce:

And about 75 grams of grated grano padano cheese:

Mix everything very quickly, otherwise the cheese will melt with the herbs! I showed this for clarity. Ideally, add the greens and stir quickly. Add cheese and stir quickly. So here it is. Mix everything, bring to a boil, and turn off the heat. Cover lightly with a lid and let the dish rest for 10 minutes:

Looks like a dachshund, of course.
But, if you use grass for serving, you can see palm trees!

Greetings to all visitors!

Today I decided to cook something tasty for my family, but not everyday, and I also want to avoid spending a lot of time at the stove. I opted for roast chicken hearts. I rarely cook this dish; I mainly use roast pork; today, for a change, I decided to cook it with chicken hearts.

I would like to immediately note that I cook a lot at once, because I have a large family. If necessary, you can simply reduce the amount of products by half.

Let's move on to our recipe.
You can see everything we need in the photo below: chicken hearts, potatoes, onions, carrots, tomatoes, vegetable oil for frying, salt and some fresh herbs. As well as seasonings suitable for this case, I settled on two of them - “chicken seasoning” and “curry” seasoning, which will give the dish a beautiful color and a slight spiciness due to the turmeric included in its composition. You can use other seasonings that are available or do without them altogether. But, if I don’t add ready-made seasonings, then I definitely use ground black pepper in the preparation, it suits me that way and you can do the same.

First, let's prepare the basic products that we will need.

The most time-consuming part now is to prepare the chicken hearts. We remove the film from them, if any, cut them in half and wash them thoroughly so that no blood clots remain inside.

Now let's peel and wash the potatoes.

Peel the onions and chop them finely.

Peel the carrots, wash them and grate them on a coarse grater.

Our basic preparations are complete. Now pour vegetable oil into the frying pan and put it on fire. When the oil is hot, add the chicken hearts and fry until crisp on all sides. This will take a few minutes.

Then add chopped onions there.

We also send grated carrots there.

Add salt and seasonings to taste and mix.

Pour a glass of water into the pan and simmer over low heat for 10 minutes.

At this time, prepare the tomato and fresh herbs.

Wash the tomato and cut into small cubes.

Wash green onions and dill under running water and chop finely.

The chicken hearts have been stewed a little, now add chopped tomato to them.

And cooked potatoes.

Mix carefully and leave to simmer over low heat until the potatoes are ready.

After about 15-20 minutes, when the potatoes are almost ready, add chopped herbs.
My dish volume is quite large; if your frying pan is small, then the potatoes will cook faster.

Stir gently and turn off the heat after a few minutes.

Close the lid and let our finished dish brew for 10 minutes.

Our aromatic and very tasty roast with chicken hearts is ready. Pour into portioned plates and serve.

I hope you liked this recipe and someday it will come in handy to please others with a delicious lunch or dinner, because dishes prepared from various offal are very tasty and definitely deserve attention.

Bon Appetit everyone!

Cooking time: PT01H00M 1 h.