This recipe is almost the same, only instead of sour cream you need to take cream and add mushrooms. It turns out very tasty and interesting. If you cook buckwheat, rice or potatoes, you can pour this creamy sauce over the side dish.

500 grams of chicken hearts;
- 200 grams of champignons;
- 1 glass of cream
- 2 onions
- vegetable oil for frying
- salt, pepper, bay leaf, hops-suneli

It is best to place chicken hearts in a colander to drain excess water.

In a frying pan where the oil is heated over low heat, place the onion, which we have previously cut into half rings. It’s better to grate the carrots on a coarse grater, and after we’ve fried the onions for about two minutes, we can add the carrots to the frying pan.

Combine vegetables with chicken hearts. When our vegetables become soft, we add the heart to them. Then we fry everything together for forty or forty-five minutes.

The dish (rice with chicken hearts) must be stirred frequently and, if necessary, water added.

And about ten minutes before the end of frying, add salt or just allspice.

If you see that the hearts are a little dry, you can safely add more vegetable oil or just water.

Tips for cooking rice with chicken hearts

If you find some chicken liver among the chicken hearts, then you can safely make pate from it. Or simply fry the liver in sour cream along with onions. Therefore, it is always better to carefully remove the chicken heart so that it softens faster. It will also look aesthetically pleasing if you serve them with fresh herbs, a glass of wine or just beer.

How to cook stewed chicken hearts

Ingredients for making stewed chicken hearts:

• chicken hearts (700 grams);
• smoked chicken breast (50 grams);
• flour;
• onions (3 medium-sized onions);
• dry red wine (¾ cup of any brand of your choice);
• vegetable oil;
• parsley or dill;
• salt;
• pepper.

Instructions for cooking stewed chicken hearts

Rinse chicken hearts under cold running water. Use a knife or kitchen scissors to trim away any unwanted white parts, including the aortas. Dry slightly with a paper towel. Cut each heart lengthwise into two halves.

Dredge all cut chicken hearts in sifted flour.

Pour vegetable oil into the frying pan and heat it well. Add chicken hearts and fry on both sides for 20 minutes.

Transfer the fried hearts to a saucepan. Season with salt and pepper to your taste. Pour dry red wine over them well and simmer over low heat until fully cooked.

Peel the onion, chop into rings and lightly fry in vegetable oil.

Separately, fry the smoked chicken breast, previously cut into small cubes.

Place the stewed chicken hearts on a beautiful dish (can be oval or round). Top with fried onion rings and fried smoked chicken breast cubes. After sprinkling a little of the sauce formed after stewing the hearts, garnish the dish with finely chopped dill or parsley.

Pro tip for making braised chicken hearts

The best way to go with stewed chicken hearts is mashed potatoes with butter. If desired, you can prepare tomato sauce for chicken hearts, which will give an unforgettable and refined taste.

Chicken heart soup - how to cook

Ingredients for chicken heart soup:

• chicken hearts (300-400 g);
• potatoes (2-3 pcs.);
• 1 onion;
• 1 carrot;
• 100 g vermicelli;
• vegetable oil;
• salt, pepper, seasonings, bay leaf - to taste;
• greens (at your discretion).

Making soup with chicken hearts

First, cut up the chicken hearts (we talked about how to do this above), fill them with water for 10-15 minutes to drain all the excess blood. Pour three quarters of water into a pre-selected pan and place the hearts in it.

Bring the water to a boil, drain and rinse the chicken hearts again. All this is necessary in order to get rid of excess blood and fat. Now fill the chicken hearts with water again and cook over medium heat.

Peel the onions and carrots, cut the onions into small cubes, and grate the carrots on a coarse grater. Fry them together in vegetable oil and add to the pan with the chicken hearts. Cut the peeled potatoes into small cubes or slices and add to the pan.

Salt, pepper and add seasoning and bay leaf to the soup with chicken hearts to taste. After a couple of minutes, throw the vermicelli into the soup and cook it all together until your potatoes are completely cooked.

If you wish, add greens to the soup (parsley or any other to your taste). Remove the pan from the heat to prevent the vermicelli from sticking. Cover the finished soup with a lid and let it brew for 5-7 minutes.

Chicken heart soup with chili peppers - how to cook

Ingredients for soup with chicken hearts:

• 500 grams - chicken hearts
• 4 pieces black pepper (corns)
• 2 large potatoes
• 2 small onions
• 2 bay leaves
• 1 medium carrot
• celery - 1 stalk
• 1 tsp each dill (dry) and coriander (ground)
• 1-2 tbsp. l. frying oils
• half tbsp. l. salt
• 1 bunch of fresh dill
• a pinch of red chili pepper (on the tip of a knife, heaped)
• and water - 2 liters

Preparation of soup with chicken hearts and chili pepper:

First, wash the chicken hearts in running water and cut off the fat layers from them (if any). Place them in a saucepan and fill with cold filtered water. Add black pepper (4 peas) and cook the broth over medium heat for about 30-40 minutes, remembering to skim off the foam. When the broth is ready, use a slotted spoon to remove the hearts to a plate.

Peel 2 large potatoes and cut into medium cubes. We send them to the broth, add bay leaf, a sprig of celery and dry dill. This way the potatoes can soak up the flavor and spirit of the broth and herbs. After half an hour, reduce the heat.

Take 2 medium onions (choose the variety according to personal preference) to prepare soup with chicken hearts, cut them into small cubes and fry in oil until the onions are cooked through.

Grate the carrots on a coarse grater and add to the stir-fry, then add ground coriander and a little hot red pepper. Stir and fry for 5 minutes.

Cut the boiled chicken hearts (removed from the broth and cooled) into strips and fry with vegetables and herbs for another 5 minutes.

Now you can add the contents of the pan to the broth. Salt the soup and cook it for another 10 minutes. All! The soup is ready. Before serving, the soup poured into bowls can be garnished with fresh dill. If desired, you can add fresh tomatoes to the fry, and flavor the finished soup with chicken hearts with sour cream.

The soup with chicken hearts turns out to be quite rich. If you prefer leaner soups, you can reduce the number of chicken hearts and add vegetables to the broth without pre-frying. This will prevent the soup from adding excess oil when frying.

How to cook chicken hearts? Any housewife who wants to save on cooking meat dishes asks herself this question from time to time. And we have as many as 12 answers!

1) Fried chicken hearts

Ingredients:

• half a kilo of chicken hearts;
• 1 glass of drinking water;
• 2 small onions;
• 1 large carrot;
• salt and spices to taste.

Rinse chicken hearts thoroughly under running water. Remove the thin transparent film. Heat vegetable oil in a frying pan and place the hearts in it. Fry for 5-7 minutes. When a crust forms on the hearts, pour half a glass of water and simmer for 15–20 minutes, stirring regularly. Be careful not to burn the hearts. Add water in time if it evaporates quickly. Peel the onions and carrots and cut into thin half rings. After the water from the pan has almost completely evaporated, add 2 tablespoons of oil and pour the vegetables into the pan. Mix everything and fry for another 5-7 minutes. Salt and add seasonings to taste. Curry goes well with this dish.

2) Hearts in soy sauce

Ingredients:

• 600 grams of chicken hearts;
• 1 large onion;
• 1 large juicy carrot;
• 3 tablespoons soy sauce;
• 2 cloves of garlic;
• several sprigs of fresh dill;
• half a glass of vegetable oil;
• 2 tablespoons of sour cream of any fat content;
• 2 tablespoons of mayonnaise;
• a third of a glass of water;
• a pinch of curry, a pinch of basil, salt to taste.

Cut the hearts in half crosswise. Fry in vegetable oil for about 10 minutes. Then add chopped onion, grated carrots, 3 tablespoons of soy sauce, finely chopped garlic, fresh dill, curry, and a pinch of dried basil to the pan. Fry everything under the lid for 7-8 minutes. Then pour in the “sauce” - sour cream + mayonnaise + a little boiled water. Simmer covered for another 10 minutes and serve hot.

3) Fried chicken hearts with pickles

Ingredients:

• 500 grams of chicken hearts;
• 1 small onion;
• 1 medium carrot;
• 2 large pickled cucumbers;
• several sprigs of dill;
• a third of a glass of vegetable oil.

Fry thoroughly washed chicken hearts in vegetable oil for 5 minutes. Add chopped onion and coarsely grated carrots, stir, fry for another 10 minutes. Stir constantly. At the end of frying, add coarsely grated pickles and simmer under the lid for 10 minutes over low heat. There is no need to salt the dish.

4) Stewed chicken hearts in sour cream

Ingredients:

• 300 g chicken hearts;
• 1 small onion;
• 3 tablespoons sour cream;
• 3 tablespoons of vegetable oil;
• salt and pepper to taste.

Pour a little vegetable oil into the frying pan, place the washed chicken hearts there and fry for 10-15 minutes, stirring occasionally. Then add the peeled and thinly sliced ​​onion. Fry it together with the hearts until golden brown. Pour in the sour cream, salt and pepper, let simmer over low heat for 2-4 minutes, then dilute the sour cream with water, stir and simmer the hearts under the lid until tender.

5) Chicken hearts in cream

Ingredients:

• 500 grams of chicken hearts;
• 200 ml cream 20% fat;
• 1 small onion;
• 1 medium carrot;
• 4 cloves of garlic,
• chopped dill to taste;
• salt and ground pepper;
• vegetable oil.

Fry thin onion rings in a frying pan with vegetable oil. Grate the carrots on a fine grater, add to the onion and fry for another 5-7 minutes. Then add the finely grated garlic and fry for another couple of minutes. Add the prepared hearts to the contents of the frying pan, mix everything carefully and pour the cream into the frying pan. It remains to simmer the hearts with vegetables and cream for 20-25 minutes. Add finely chopped dill 5 minutes before the dish is fully cooked. Chicken hearts in a sauce made from liquid 20% cream turn out very soft and tender.

6) Chicken hearts with rice in a steamer

Ingredients:

• 400 grams of chicken hearts;
• 1 cup long grain rice;
• 50 grams of butter;
• 1 large carrot;
• 50 grams of green onions (feathers);
• salt to taste.

This dietary dish is very easy to prepare. Rinse the hearts and place in a steamer container. Add grated carrots and butter cut into small pieces. Turn on the steamer and cook the hearts in oil with carrots for 30 minutes. Then add the rice, washed with cold water, add enough water so that the dish does not turn out dry, cook for 45 minutes. 5 minutes before the signal, add salt to taste and add finely chopped green onions.

7) Hearts in tomato sauce

Ingredients:

• 700 grams of chicken hearts;
• 1 glass of any tomato sauce;
• a third of a glass of vegetable oil;
• salt to taste;
• Korean seasoning for carrots, optional.

We recommend adding seasoning, it adds a piquant taste to this dish. Wash the hearts, remove the films, fry them in hot vegetable oil until lightly golden. Add tomato sauce, salt and seasoning. Simmer covered until done.

You can use any sauce: regular Krasnodar or

8) Chicken hearts with vegetables in a slow cooker

Ingredients:

• 500 grams of chicken hearts;
• 1 large carrot;
• 150 grams of celery root;
• 1 parsnip root;
• 1 small onion;
• vegetable oil for frying;
• half a glass of water;
• any herbs and salt to taste.

Wash the hearts, and peel and grate all the vegetables, except onions, on a coarse grater. Fry the hearts with grated vegetables in vegetable oil on the “Fry” program for 15 minutes. Be sure to stir. After this, add salt, add half a glass of water and simmer covered for 45 minutes. 10 minutes before the signal, add chopped fresh herbs. Chicken hearts in a slow cooker turn out very soft and tasty!

9) Chicken hearts with potatoes in a slow cooker

Ingredients:

• 500 grams of chicken hearts;
• 1 large onion;
• 50 grams of butter;
• 2 glasses of water;
• 800 grams of potatoes;
• paprika, ground pepper and salt to taste.

Wash the hearts and fry them in butter for 15 minutes on the “Fry” program. Don't forget to stir so it doesn't burn; you can add half a glass of water. Halfway through the cycle, add the onion, cut into half rings. After the signal, add sliced ​​potatoes, spices and water. Simmer for 1 hour, add salt to taste and leave in the multicooker for a couple of hours on the “Keep Warm” program. Dinner will be fabulously delicious!

10) Baked chicken heart pate

Ingredients:

• 500 grams of chicken hearts;
• 1 cup semolina;
• 2 small onions;
• 4 chicken eggs;
• 2 glasses of water;
• 50 grams of fresh dill;
• salt and ground black pepper to taste.

Fill the semolina with water. Fry the onion until golden brown in vegetable oil, then drain off the excess oil. Grind chicken hearts and fried onions through a meat grinder. Beat the eggs separately and add to the semolina, beat again and add the heart-onion mass. Chop the dill very finely, add it to the general pate mixture, add salt and pepper. Beat everything well again. Grease a baking dish with vegetable oil, sprinkle with semolina, pour in the prepared mixture. Bake in a preheated oven at 190 degrees for one hour.

11) Celery and white radish salad with chicken hearts

Ingredients:

• 300 grams of chicken hearts;
• 1 small celery tuber or half a large one;
• 1 large Daikon radish;
• 1 small carrot;
• fresh dill, sour cream or mayonnaise, salt to taste.

Everything is done very simply, first you need to boil the chicken hearts. Then cut them into strips, put them in a salad bowl, add peeled and grated vegetables. Sprinkle with chopped dill, season with sour cream or mayonnaise, add salt, stir - and you're done!

12) Pancakes with chicken hearts

Ingredients:

• 400 grams of chicken hearts;
• 1 onion;
• 2 small carrots;
• vegetable oil for frying;
• salt and pepper to taste;
• products for cooking

We do not write the recipe for making the pancakes here, so as not to repeat it - see it at the link. This is how the filling is prepared. Wash the hearts, remove the film, trim off the fat, cut them into pieces. Fry in vegetable oil and pass through a meat grinder. Separately, fry the onion cut into half rings and grated carrots (until golden brown). Mix with hearts rolled in a meat grinder, salt and pepper. Stuff pancakes with this mixture and serve with sour cream.

As you can see, a lot of delicious things can be prepared from chicken hearts.

Cooking time: 45 min

Cooking dishes from chicken and its offal is very simple, economical and does not take much time. And I offer you a very simple recipe for fried chicken hearts, you will definitely like them.

Description of preparation:

Of course, various delicacies are delicious, and no one will refuse them, but sometimes you really want something extremely simple and unpretentious, and then I make fried chicken hearts at home. This dish can be classified as real home cooking; it is prepared very quickly, and all the ingredients are budget-friendly. Every housewife should have such simple options for lunch or dinner, like this recipe for making fried chicken hearts. After all, it will allow you not only to make a tasty and nutritious dish, but also to significantly save your time and money, and this is also important.

Ingredients:

• Chicken hearts - 500 grams
• Onion - 1 piece
• Carrot - 1 piece
• Vegetable oil - To taste (for frying)
• Spices - To taste
• Salt - To taste

Number of servings: 4

How to cook Fried Chicken Hearts

So, we clean the vegetables, cut off the films, vessels and fat from the chicken hearts, and rinse them under cold water.

Pour vegetable oil into a frying pan and place the hearts on it, fry them for a couple of minutes, stirring.

Then add the onions, cut into quarters, to the hearts and fry for another 2-3 minutes.

Three carrots on a coarse grater and add to the rest of the ingredients, add spices and salt. Fry for a few more minutes, then cover the frying pan with a lid, reduce the heat and cook the hearts for 25 minutes, stirring them occasionally.

After this time, the hearts are completely ready, bon appetit everyone!

Here is a simple recipe for making Fried Chicken Hearts. A photo of each step makes it clear how to do this or that action correctly. Fried Chicken Hearts will tell you how to prepare this wonderful dish at home. Of course, you can add your own personal ideas to the classic composition of ingredients. Our website will help you learn all the secrets of how to cook easily and quickly, and how to make culinary masterpieces from ordinary food products. Let cooking become not just a daily routine for you, but an interesting hobby and a celebration of life! Just remember to count calories to always stay in shape. Try to repeat all the above recommendations, and you will undoubtedly get delicious homemade Fried Chicken Hearts.

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chicken fillet

How long to fry chicken hearts step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Many housewives use chicken hearts in their preparations. Dishes made from them turn out tender, tasty and healthy.

Chicken hearts(turkey or pork) - very tasty and healthy, as they contain a large amount of protein, vitamins B1 and B2 and other trace elements (potassium, magnesium, etc.). In addition, this product is low-calorie.
Hearts can be used to prepare first courses, goulash, appetizers and other dishes. Not everyone undertakes to cook them, neglecting their appearance or out of fear of the complex cooking process. In fact, hearts (especially chicken and turkey hearts). To make the dish tasty, the main thing is to choose a fresh product and prepare it correctly.
Hearts in batter are a simple, but at the same time original and interesting dish. They can be served as a main course or as an appetizer. They are prepared very quickly and easily.

To prepare hearts in batter we will need the following ingredients:

• chicken hearts – 400 grams
• ground black pepper
• flour - approximately 60 grams
• vegetable oil

First you need to wash and sort the hearts well - cut off unnecessary fat and tubes, remove the film. Make a cut in each heart with a knife and open it like a pocket. Lightly beat each one, cover with cling film or a plastic bag, sprinkle with salt, pepper and mix. Leave for a while.

Then you need to prepare the batter. Lightly beat the egg with salt using a fork, you can add a little water, and then gradually add flour. If the batter turns out too runny, add a little more flour. The batter should be moderately liquid so that it does not drip from the hearts.

Place the frying pan on the fire, pour in vegetable oil and heat well. Dip each heart into the batter and place it on the frying pan, keeping a small distance so that they do not stick together. Fry on both sides until golden brown (about 3 minutes per side).

Place the finished hearts on a dish and fry the remaining ones, pouring oil into the pan each time. If you want to serve battered hearts as a snack, for example, with beer, you can sprinkle salt, spices or finely chopped fresh herbs on top.

Hearts in batter They turn out tasty and satisfying, and they cook very quickly. They can be served with a side dish, vegetables, or separately as an appetizer. You can also prepare some kind of sauce for them - sour cream, tomato, garlic, etc. Hearts in batter can be served either hot or warm.

Be sure to read more original recipes! You'll love it!

There are a huge number of recipes for making hearts. I make salads from them, stew them, fry them, bake them in the oven on skewers. And today I decided to do it hearts in batter. It turned out to be a very tasty dish that the whole family liked. I used goose hearts, but you can also cook with chicken, duck or turkey.

Ingredients

To prepare hearts in batter you will need:

hearts (you can take goose, duck, chicken or turkey) - 300 g;

egg - 1 pc.;

flour - 2 tbsp. l.;

salt, seasoning for meat - to taste;

vegetable oil for frying.

Cooking steps

Wash the hearts and dry them. Remove excess fat and blood vessels. Cut the hearts lengthwise so that they open like a book.

Salt the hearts, sprinkle with meat seasoning and let stand for 5-10 minutes.

To prepare the batter, add flour to an egg, beaten with a fork until smooth, stir until there are no lumps, and add salt. Dip the broken hearts into the prepared batter (the hearts should be covered with batter on both sides).

Place the battered hearts in a frying pan heated with vegetable oil and fry over medium heat on both sides until golden brown (about 3-4 minutes on each side).

Then place on paper or a paper towel to remove excess fat.

Bon appetit!

This week we are literally eating only chicken, it just so happens that I can’t buy pork, and as usual it’s not about money, but because of swine flu. The meat disappeared from the shelves, which outraged me terribly, it seems like the 21st century. I order pork in bulk, take half of it at once, and then it’s such a bummer.

We can’t look at the chicken anymore, I just didn’t do anything with it, I baked it in the oven, and I cooked it, and I fried it, and stewed it, it seems that I ate it for the rest of the winter. But I need to feed my family, so today my imagination settled on the option of cooking chicken hearts in batter. My chief taster is very loyal to them, and the kids respect them, and for any housewife it is important that her family is well-fed and satisfied.

The recipe is very simple, fits into the “if you need dinner quickly” category. It's quick to cook and it's important that chicken hearts go well with absolutely any side dish or salad.

To prepare you will need:

• Chicken hearts -0.7 kg.
• Egg - 2 pcs.
• Flour -2 tbsp. spoons.
• Salt - 1/2 teaspoon.
• Coarse pepper

Defrost the hearts and rinse under running water. Cut along each heart and remove unnecessary veins and ducts. Using a mallet, beat the hearts on both sides.

Break the eggs into a deep bowl, add salt and pepper,
beat until smooth, add salt and mix with flour.

Dip chicken hearts into the resulting batter,
fry them until golden brown on both sides.