Perhaps every housewife daily tries to surprise her household with some special dish for dinner. At the same time, many factors should be taken into account, such as taste preferences, whether the dish will be healthy, how to serve it, etc.

Today, in our review, the question will arise of whether how to cook delicious chicken hearts. Heart - has always been considered something symbolic in all the peoples of the world, so it is believed that if you eat the heart of an animal, a person will receive strength and health, because. life, both in man and in animals, flows through the heart.

Let's get started with the review.

How to cook Roast Chicken Hearts

The easiest thing to do is fry hearts with carrots and onions, and the most delicious treat is fried chicken hearts in a creamy sauce. In the first case, you will need a pound of hearts, a couple of onions, two medium-sized carrots, two tablespoons of vegetable oil and salt. Before frying, you need to rinse the hearts under running water, then put them in a pan with hot oil. It is ideal to fry hearts on gas, as they become ready faster and the taste remains more juicy. After the hearts are fried, add chopped carrots and onions, fry them too. Then you need to add a little (half a glass) of hot water to the pan and continue to simmer the hearts already on low heat. In 30 minutes, a delicious lunch is ready. Serve fried hearts with rice or vegetables.

But to cook chicken hearts in a creamy sauce, you need a little more patience and culinary skills. For this masterpiece, we need a pound of chilled chicken hearts, one medium onion, half a glass of cream (at least 30%) and spices to taste. We wash the hearts, clean them of the remnants of fat and cut them in half. Fry the hearts in a pan, and then put them in a shallow saucepan with a thick bottom. Then fry the onion and also transfer to a saucepan. Add some spices (pepper, salt, suneli hops) and pour everything with cream.

Now it remains only to be patient and wait until the hearts "reach" over low heat until cooked. It usually takes about 40 minutes. There is also a version of this dish with the addition of fresh champignons, but in this case you need to be careful not to overcook the mushrooms, otherwise they will become tough.

How to cook chicken hearts ("Broken Heart")

We will need:

• Chicken hearts - 500 g
• Hot mustard - 2 tsp
• Mayonnaise - 2 tsp
• Salt pepper (to taste)
• Flour (for rolling)
• Egg (for rolling) - 1 pc.
• Vegetable oil (for frying)
• Hard cheese - 50 g

How to cook:

Rinse chicken hearts well, let them drain. Cut the hearts lengthwise, but not completely. We beat them with a hammer on both sides, salt, pepper. Mix mustard with mayonnaise and add to the hearts. Mustard recipe Oksy. Roll the hearts in flour, then in an egg, fry in sunflower oil until tender (under a closed lid). If the chops are tough, they can be slightly stewed. Three cheese on a grater, put the finished chops in a pan and sprinkle well with grated cheese on top and keep under a closed lid for 2-3 minutes. Serve with rice or potatoes.

How to Cook Chicken Hearts (Fusion)

We will need:

• chicken hearts - 1/2kg
• carrots - to taste
• onion - to taste
• rice noodles - to taste
• soy sauce - to taste
• beans in tomato sauce - to taste
• shibuki seasoning - to taste.

How to cook:

Marinate the hearts in soy sauce - put them in a deep plate, and pour about 70 grams of soy sauce. We stand for about half an hour. stir occasionally.

Finely chop the onion, and slice the carrot. And fry in a pan with a minimum amount of vegetable oil.

The hearts have already rested in the sauce, soaked in it. So we put them in the pan. Pour out the rest of the sauce too. Then, with the lid covered, simmer over low heat until the hearts are ready (after about 15-20 minutes, you can get one and try it).

Then add a spark, and evaporate the liquid. We stir. When there is almost no broth left, add the beans. Let's mix. After 10 minutes, the hearts are ready.

Boil the noodles in a saucepan with salted water. You can put a plate of shibuki on top of warm noodles. You can also put a ready-made seaweed salad on a plate.

How to cook eggplant chicken hearts

We will need:

• Chicken hearts - 1 kg
• Eggplant (medium (gram per 300)) - 1 pc.
• Champignon mushrooms - 500 g
• Sour apple (Antonovka or something like that) - 1 pc.
• Bulb onion (large) - 1 pc.
• Olives (green, of course, pitted) - 1 ban.
• Green cilantro - 1 bunch.
• Dill greens - 1 bunch.
• Spices (salt, pepper)

How to cook:

Cut mushrooms into slices and fry until tender. Tip: before putting the champignons in the pan, heat the oil properly otherwise, the mushrooms will give juice and instead of fried champignons we will get boiled ones. Also, I strongly do not recommend buying frozen chopped mushrooms. Firstly, it is more expensive, and secondly, only one name remains from mushrooms ... Fry finely chopped onions until golden. Do not be lazy to mix the onion, the more the better! Of course, we do not cook pilaf. And yet, the burnt onion will give the dish an incomparable, unforgettable aroma of the canteen of the soviet catering, and we want to get something divine at the end! 😉 Put the previously fried champignons and onions in a separate container. There also add finely chopped olives, greens and an apple (pre-peel it from the skin and crumble into small cubes). Eggplant, cut into small cubes, fry over medium heat for 15-20 minutes.

Together with eggplants, but separately from them, fry hearts, previously cut in half. Combine eggplants with hearts, add to them everything that was set aside in a separate container (champignons, onions, herbs, olives, apples). Add salt and spices. Spices are a matter of taste. Of course, you can limit yourself to salt and black pepper, but this is not interesting.
Personally, my set: freshly ground black pepper, a mixture of peppers, mayran, rosemary, nutmeg, 2 leaves of parsley, 1 cube crumb-bunch, salt, a little bit of dry garlic. Mix all this and add a little boiling water (literally 1/3 cup).

Simmer for 5-10 minutes over low heat with a lid on.

How to cook chicken hearts in batter

We will need:

• chicken hearts - 300g
• egg - 2 pcs.
• flour - 1 tbsp.
• vegetable oil (for frying)
• salt - to taste.

How to cook:

Rinse hearts, cut off excess fat. Cut along not completely, remove the ducts. Slightly beat off a little.

For batter, mix eggs with flour and salt. Dip the hearts in batter. Fry in vegetable oil on both sides. Serve with any side dish.

How to cook chicken hearts with stewed cabbage

We will need:

• chicken hearts - 300g
• white cabbage (young) - 1/2 kg
• salt, black pepper (ground) - to taste
• vegetable oil (for frying).

How to cook:

Peel chicken hearts from films and “rags”, rinse, put in a deep frying pan with heated vegetable oil, salt, pepper and cover.

Cut the cabbage into quarters along the stalk, cut out the stalk.

Chop the cabbage and put in a pan to the hearts. Cover and simmer for five minutes, mix and simmer a little more (5-10 minutes) until the cabbage is ready.

So, chicken hearts, it can be said that there is room for imagination. In addition to the beauty of cooked dishes, this delicacy is also healthy. Well, and in originality, no other dish can yield to dishes from chicken hearts.

Bon appetit!

And, as a bonus, an interesting video about a surprised cat:

Recipes for chicken hearts with photos on the site will immediately cause an appetite. Chicken heart dishes are popular in many cuisines, but are more commonly found in Chinese cuisine. Cooking chicken hearts begins with their preparation: cleaning and thoroughly washing from blood residue. You can make soup from chicken hearts, they can be stewed with vegetables or baked in the oven, after pouring sauce - sour cream, cheese, mushroom or vegetable. Before cooking, the hearts should be washed in cold running water, cleaned of films, cut off excess fat and blood vessels. If each heart is cut into several parts, then cooking will take less time. In some recipes, it is advised to boil the hearts until half cooked before the main cooking - stewing or baking.

Stewed chicken hearts can be cooked together with canned beans, and then you will have both the main dish and a side dish on your table at once. Before frying, the hearts are washed well, all excess is cut off. Specifically, in this chicken heart recipe

chapter: offal dishes

A simple recipe for stewed potatoes with chicken offal. I cooked this dish with chicken hearts, but you can stew potatoes with chicken stomachs, livers or with a mixture of hearts, stomachs and livers in the same way. You just have to prepare first.

chapter: Stew

Saltison is a meat dish with Italian roots, which is found in Polish, Belarusian and Russian cuisine. In the classic saltison recipe, boiled pork offal and head head are seasoned with garlic, pepper and other spices, put in pig intestines and

chapter: Chicken liver recipes

Kuchmachi is one of the recipes of Georgian cuisine. The basis of the dish is chicken giblets, which are first lightly boiled, then fried with onions, mixed with the rest of the ingredients of the recipe and voila! Welcome to the table where a wonderful Georgian

chapter: Georgian cuisine

Chicken hearts with the addition of vegetables and mayonnaise are very quick and convenient to cook in a slow cooker. If you want a richer meaty taste, fry rather than stew the hearts. But even in a stew, they turn out to be very even nothing.

chapter: chicken giblets

Chicken hearts fried with rice - a recipe for the perfect dinner that even a schoolboy can cook. The main thing is to have a desire and mood, then everything will definitely work out. Chicken hearts are a good product for cooking quick and hearty meals. Boiled

chapter: chicken giblets

Azu can be prepared from almost any meat and meat products. I chose chicken hearts and did not lose - it turned out delicious. Cucumbers for azu should be taken salted, not pickled. Boiled potatoes can be added to the finished chicken heart basics.

chapter: Tatar cuisine

Chicken heart chops - a recipe for offal lovers. Sometimes these mini-chops are called medallions. Before frying, chicken hearts are cut, beaten, breaded in flour and dipped in hot oil. You have to be careful when frying the chops.

chapter: chicken giblets

I love chickpeas, especially if you cook it, for example, like this, with chicken hearts and vegetables. Everything is extremely simple, although it will take a little longer to cook than usual. Because dry chickpeas (I don't like canned ones!)

chapter: offal dishes

In this version, the Olivier salad acquires a completely different taste. It is prepared from young fresh vegetables and early green peas. We replace meat or sausage with chicken hearts. If desired, the salad can be seasoned with homemade mayonnaise.

chapter: Olivier salads

An excellent way to cook buckwheat porridge with chicken hearts is to bake cereals with a small amount of liquid in a clay pot in the oven. After an hour, the buckwheat will boil, become fluffy and soaked in meat juice. Serve buckwheat porridge with chicken

chapter: Buckwheat dishes

Barley prepared according to this recipe turns out to be crumbly, creamy, each grain is soaked in the sauce in which it was cooked. Chicken hearts are cooked quickly enough, as well as pearl barley, if the grits are pre-soaked in water

chapter: Barley porridge

Chicken hearts fried in vegetable oil can be supplemented with onions and carrots in the marinade. For an Asian-style marinade, vegetable oil is mixed with soy sauce, balsamic vinegar, fresh ginger and garlic. Optionally you can add

chapter: chicken giblets

Meat dishes are the basis of a hearty meal. They contain the necessary amount of animal protein for the stable functioning of the whole organism as a whole. However, not only tenderloin and fillet are worthy of your attention. Many families prefer

cook chicken hearts. Fried bird offal (such as gizzards) is quite common in cookbooks. They can be added to first courses and even meat salads. Therefore, chicken hearts are considered a universal product. Combined with vegetables, they make an amazing culinary masterpiece. However, it is quite easy to prepare. Such a dish can even be served on the festive table. And it will take a little time to create it.

Cooking chicken hearts. Choosing products

Stock up on the following ingredients in advance:

• chicken hearts (1 kg);
• large carrots (1 piece);
• medium-sized bulb (1 piece);
• half a glass of tomato paste, ketchup or juice (fresh tomatoes are also suitable);
• water;
• spices if needed.

We create a culinary masterpiece

If you purchased a frozen product, then first you need to let it thaw. Otherwise, there will be excess liquid in the pan, and the cooking time will increase significantly. So, while the main part of the dish is defrosting, you can start frying vegetables. This chicken heart recipe doesn't require a lot of ingredients. However, you can add here

sweet peppers, as well as fresh or even salted tomatoes. As a result, the taste of the finished dish will change somewhat, but not for the worse. Don't be afraid to experiment in the kitchen. Just regularly taste the sauce in which the hearts will be stewed, to taste.

Cooking process

First, put the chopped vegetables into the pan. They will form the basis of a delicious sauce. After all, our recipe for chicken hearts implies the presence of not only meat products. Selected vegetables should not be cut into too small pieces. So they will be better felt in the finished dish. Carrots are best cut into slices. Do not use large amounts of sunflower oil for frying. Vegetables will release their own juice, and the dish will turn out to be dietary. Simmer the sauce base until the pieces are soft and the onion is translucent. Next comes the turn of hearts. Gently lay them on the pan and let them fry a little on both sides. As you can see, this recipe for chicken hearts does not take much time. They can be cooked within 1-1.5 hours. Everything that is in the pan must be poured with diluted tomato sauce, pasta or juice. However, fresh or salted tomatoes can be an excellent substitute. Focus on the tastes of your family. You can pepper and salt if necessary. It is also recommended to add finely chopped garlic. This will give the dish a special piquancy and unusual aroma.

Process Features

Stew the offal for half an hour, without covering the pan with a lid. The sauce should thicken and become more viscous. Such a recipe for chicken hearts is within the power of even a novice hostess. Remember that this meat product loses significantly in volume during the cooking process. So don't worry about hearts taking up most of the pan. Soon they will get rid of excess liquid, and everything in the dish will be equally divided.

Chicken hearts are a storehouse of nutrients. As with other chicken giblets, you can cook any meat dish with them, from the famous chicken soup and traditional stew with potatoes and tomato paste to pate and pies that were popular in the past. Now there are more refined recipes on how to cook tasty chicken hearts, simple and complex, from affordable and exotic products.

In addition to protein, they contain iron, which is important for anemia, and magnesium, which helps work and the nervous system. The complex of vitamins and minerals of these giblets affects metabolic processes and the ability of tissues to regenerate. This is important for injuries and skin damage. In addition, taste, size, shape allow you to cook original dishes from chicken hearts, and they are done quickly enough. Recipes add variety to the daily menu and decorate the festive one. However, they should not be abused. It is enough to cook hearts 1-2 times a month. Any product has not only advantages, but also disadvantages. Chicken hearts are no exception to this rule. They contain “bad” cholesterol (almost 170 mg per 100 g), which is harmful to the cardiovascular system.

Chicken hearts stewed in sour cream

INGREDIENTS for 4 servings:

• 500 g chicken hearts
• 1 bulb
• 1 carrot
• 1 can of canned green peas 400 g
• 200 g sour cream 20% fat
• 1-2 garlic cloves
• 1.5 st. l. dried mint
• vegetable oil
• salt pepper

Cooking:

Clean the hearts from fat, films, vessels, wash and cut into 3-4 parts. Fry the chopped onion in hot oil, add the carrots in thin slices and simmer until the color changes. Put chicken hearts in a pan with vegetables, fry and simmer until almost cooked through for about 30 minutes, adding enough water so that they do not burn and dry out. 10-15 minutes before readiness, add peas with a small amount of brine. 5 minutes before readiness, pour sour cream, whipped with mint, chopped garlic, salt and pepper. Serve chicken hearts stewed in sour cream with fresh vegetable salad or with.

Video recipe

Recipe for Georgian chicken hearts

INGREDIENTS for 4 servings:

• 500 g chicken hearts
• 1 large onion
• 3 art. l. vegetable oil
• 0.5 cup dry red wine
• 0.5 cup tkemali sauce
• 1 tsp Sahara
• 1.5 tsp spices hops-suneli
• salt pepper

Cooking:

Clean the hearts from films and fat and wash, can be cut into pieces. Chop the onion and fry it in a wok or high-sided pan in hot oil. Put the hearts in the pan and fry together with the onions for a few minutes so that they seize and form a crust. Add all seasonings and tkemali sauce, mix, sprinkle with sugar on top. Cover the pan with a lid and simmer over low heat until cooked through, about 30 minutes, stirring occasionally and adding red wine in portions. Georgian-style chicken hearts can be decorated with dill and cilantro. As a side dish, a green salad, vegetable stew of peppers, eggplant and zucchini, or potatoes are suitable.

As with all dishes from chicken offal, you can add liver to the hearts, and in convenient proportions.

Video recipe

Cooking chicken hearts for a snack - barbecue on skewers

INGREDIENTS for 4 servings:

• 800 g chicken hearts
• 2-3 large fleshy tomatoes
• 2 onions
• vegetable oil

INGREDIENTS for marinade:

• 1 glass of white wine
• 0.5 tsp dry thyme
• 1 small onion
• 1 bay leaf
• 2 tbsp. l. vegetable oil

INGREDIENTS for sauce:

• 20-25 g butter
• 100 ml spicy ketchup
• salt pepper

Cooking:

Add crushed bay leaf and a pinch of salt. Bring to a boil over medium heat, covered. Add peeled onion and thyme. Cook on low heat for 15 minutes more in a covered saucepan. After cooling under the lid, filter through cheesecloth or a fine sieve into a jar, add oil, close the lid and shake to mix well. Peel chicken hearts from films and fatty layers, wash. Put in the cooled marinade and refrigerate covered for 2 hours. Break off wooden skewers or skewers to the desired size and put in a bowl of cold water (so that the water does not warm up, you need to add a little ice) for 30 minutes, so that meat is easily removed from them and the skewers do not burn on the grill. Remove the hearts from the marinade and immediately put them on skewers with the marinade residue, without drying them. Grill the kebab on skewers for 10-12 minutes, turning frequently.

For a side dish for hearts, cut the tomatoes in half, cut the peeled onion into large rings, drizzle with oil. Grill on the grill for 5 minutes. For the sauce, dissolve the butter in a saucepan, add ketchup to it, season with a little pepper and salt for spiciness. Salt and pepper can not be added to the sauce, but served separately. Cook covered, stirring occasionally with a wooden spoon, over low heat until the sauce has a consistency like thick sour cream. Put vegetables and skewers with chicken hearts on a dish, serve with sauce. For those who do not like very spicy food, as a compliment, you can offer fresh cucumbers, cut into circles, without salt, or slices of sweet and sour apples.

NOTE! According to this recipe, you can cook assorted offal by adding chicken liver and stomachs to the hearts. But the stomachs must first be boiled for an hour and cooled before pickling.

Video recipe

Thinking about how delicious to cook chicken hearts, studying culinary literature on this topic, I came across various recipes, in the name of which, in addition to the word “heart”, the terms “broken”, “yearning” and the like appeared. Despite the simplicity of these recipes, an interesting combination of ingredients and their availability, I didn’t feel like cooking these “sufferings”, putting them on the table and regaling my loved ones with them. It seems to me that the name of any dish should arouse appetite, intrigue, seduce and tune in to future pleasure. Therefore, when coming up with a new option on how to cook chicken hearts deliciously, with notes of the mysterious East or fragrant Mediterranean, try to give your culinary masterpiece a positive name, because the heart can be affectionate, quivering and loving. And together with the new recipe, it will add notes of happiness to your life!

How do you cook chicken hearts?

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 stew 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.