Dishes made from chicken stomachs and hearts are very popular. They are able to diversify the menu and introduce new flavor notes. They are also loved because you can cook with them a large number of dishes. After all, they can be stewed, boiled, fried, stuffed and added to salads.

Why are chicken gizzards and hearts so popular?

Since ancient times, men preferred to eat the hearts of animals they killed. There was a belief that a warrior who ate this part of the prey received all its strength, health and power.

However, in modern world they are highly popular due to their taste and availability. Many people prefer to buy chicken stomachs and hearts due to their low cost.

There are a large number of simple recipes for dishes made from chicken stomachs and hearts. However, when preparing them, you should remember that chicken offal is quite fatty, and therefore the dishes can be prepared without adding oil. At the same time, they turn out to be satisfying and nutritious.

How to choose quality hearts

To prepare delicious dishes from chicken stomachs and hearts, you need to know how to choose the right fresh and unspoiled product.

  1. It is best to give preference to non-frozen offal.
  2. They should have a red or dark red color without any extraneous spots or colored streaks.
  3. The smell of offal is the same as that of a chicken carcass. If there is a foreign or pungent odor, then the purchase should be abandoned.
  4. For a frozen product, you must first pay attention to the expiration date and packaging date.
  5. The package should not contain a lot of ice, and its contents should not be frozen in one large piece. You should not buy such an offal, because this indicates that it has been frozen several times.

The right ingredients will allow you to prepare a delicious dish of chicken stomachs and hearts.

The benefits of dishes with chicken by-products

By consuming these parts of birds, the body receives the necessary nutrients. These include:

  • magnesium;
  • iron;
  • phosphorus;
  • cobalt;
  • manganese;
  • molybdenum;
  • chromium;
  • zinc;
  • copper.

The ventricles and hearts also contain a large amount of vitamins: PP, B6, B12, B1 and B2, as well as vitamin A.

Recipes

There are a large number of recipes for dishes made from chicken stomachs and hearts. They can be cooked in a slow cooker, stewed or baked in the oven. Many housewives have a recipe for poultry offal baked in sour cream or cream on their menu. This treat turns out to be very aromatic, tasty and tender.

Ventricles and hearts baked in sour cream

Recipe delicious dish from chicken stomachs and hearts contains the following list of ingredients:

  • 600 g chicken hearts;
  • 600 g chicken gizzards;
  • 50 g butter (butter);
  • 100 g sour cream with a fat content of 15 or 20%.

For spices you will need salt and a mixture of dried saffron and paprika.

  1. The offal is defrosted and washed. If necessary, fat is trimmed from them.
  2. Prepared hearts with stomachs are fried in a cauldron without adding oil for 10 minutes.
  3. Then butter and sour cream are added to them. Mix everything thoroughly and simmer for 6 minutes.
  4. When a sufficient amount of juice has been released, spices are added and the frying pan is moved to the oven, preheated to 200 degrees.

The dish should remain in it for approximately 35 minutes. After the time has expired, it is taken out and served. If necessary, the treat can be sprinkled with a small amount of chopped cheese 5 minutes before it is ready.

The taste of the dish is distinctly creamy. It goes very well with mashed potatoes or boiled rice.

Offal in a slow cooker with vegetables

To prepare a dish of chicken gizzards and hearts in a slow cooker, you will need:

  • 450 g ventricles;
  • 550 g hearts;
  • 90 g onions;
  • 7 g fresh garlic;
  • 25 ml sunflower oil;
  • 30 g tomato paste;
  • 1 small bunch of dill and parsley.

From the spices you need to prepare salt, black pepper and Bay leaf.

  1. The stomachs and hearts are transferred to a bowl, filled with water (cold) and kept for 50 minutes.
  2. After time, the water is drained, and the offal is washed and cleaned of films and fat.
  3. After this, they are cut into thin strips.
  4. Onions and garlic are peeled, washed, the onion is cut into rings or half rings depending on the size, and the garlic is crushed into pulp.
  5. The carrots are peeled, washed and grated into strips.
  6. In the multicooker bowl, the oil is heated on the “Frying” program.
  7. Carrots, onions and garlic are fried in it for 7 minutes.
  8. Then the offal is transferred into the bowl, and everything is fried for another 8 minutes with constant stirring.
  9. Then tomato paste, pepper, bay leaves and salt are added to the bowl. Add 100 ml of purified water.
  10. The mode switches to “Stewing”, and everything cooks for another 2 hours.

During the cooking process, you should check the amount of water a couple of times. If it boils over, it should be added.

After the time has expired, the dish can be removed from the bowl and placed into portioned plates. Everything is decorated with fresh herbs. This treat goes well with buckwheat and potatoes.

Kebabs from ventricles and hearts

This dish of chicken stomachs and hearts will be an excellent alternative to a simple kebab. To prepare it you will need:

  • 700 g hearts;
  • 700 g stomachs;
  • 200 g Carmen onions;
  • 30 g garlic;
  • 20 g turmeric;
  • 10 g coriander;
  • 30 g ginger;
  • 20 ml sunflower oil.

For spices you will need salt and sugar. If necessary, you can add a small amount of black pepper.

  1. Chicken by-products are thawed and prepared for further use.
  2. The onion is peeled and cut into small cubes.
  3. The garlic is peeled and crushed through a press into a paste.
  4. The vegetables are placed in a deep bowl with chopped ginger and ground with an immersion blender until smooth.
  5. Then sugar, turmeric, coriander, salt are added to the mass and everything is mixed.
  6. The prepared mixture is transferred to the pan with the offal, everything is mixed and left for 30 minutes.
  7. Wooden skewers are soaked in cold water, and then hearts and stomachs are strung on them in turn.

The dish is prepared on the grill over the heat from the coals. They must be periodically turned over and simmered until full readiness. The time depends on the strength of the heat.

When stringing offal, they can be alternated with pieces of vegetables. For example, eggplants, zucchini, potatoes, cauliflower and cherry tomatoes. Additionally, you can cook asparagus on the grill with kebabs.

Soup with buckwheat from offal

To prepare such a dish from chicken stomachs and hearts, you will need the following set of products:

  • 300 g potatoes;
  • 100 g carrots;
  • 80 g onions;
  • 60 g buckwheat;
  • 150 g chicken hearts;
  • 250 g chicken stomachs;
  • 20 g sunflower oil;
  • 1 small bunch of greens.

The spices you will need are salt and crushed black pepper.

  1. The potatoes are peeled, washed and cut into medium-sized cubes.
  2. Approximately 2 liters of water are poured into the pan and brought to a boil. Potatoes are placed in it and cooked.
  3. The carrots and onions are peeled and chopped, and then transferred to a saucepan.
  4. Buckwheat is sorted and washed in running water.
  5. Add to vegetables and cook.
  6. At this time, the stomachs with hearts are washed, cleared of film and fat, cut into small pieces and fried in a frying pan over sunflower oil.
  7. After the offal is fried, they are transferred to the pan, and everything is cooked for another 8 minutes.

The soup is ready, it can be poured into portioned plates and decorated with fresh herbs.

To make everything beautiful, you should use recipes for dishes from chicken stomachs and hearts with photos. This way you can see in advance what the dish will look like on the table.

Stomachs and hearts in pots

Pot roast turns out to be very nutritious and tasty, but to cook it you need the following products:

  • 450 g chicken gizzards;
  • 400 g stomachs;
  • 500 g potatoes;
  • 200 g carrots;
  • 150 g onions;
  • 30 ml tomato paste;
  • 200 g bell pepper;
  • 20 ml of spicy adjika.

Spices you will need are salt, black or red pepper. You will also need dried basil (chopped), thyme and coriander.

  1. By-products are defrosted, washed and cleaned of fat and films.
  2. Then they are cut into small cubes or strips.
  3. In heated oil in a frying pan, they are fried until golden brown with salt, pepper and other spices.
  4. At this time, the potatoes are washed, peeled and cut into medium-sized cubes.
  5. Afterwards it is laid out in pots, covering half the space, and then sprinkled with a small amount of salt.
  6. The prepared by-products are laid out on the potatoes in a small layer.
  7. The onion is peeled and cut into half rings, which are then cut in half.
  8. The onions are fried in oil from the ventricles and hearts until golden brown, and then placed on the offal in pots.
  9. Carrots and peppers are peeled and chopped on a fine-mesh grater. Fried in a frying pan with tomato paste, adjika and bell pepper.
  10. The resulting mixture is laid out as the last layer in the pots, and everything is poured with boiling water so that the contents are almost completely hidden.
  11. Then they are placed in a preheated oven at 220 degrees and cooked for 35 minutes.

After this, they can be taken out and served. It is best to decorate a roast with fresh herbs. This dish of chicken stomachs and hearts in pots is perfect for treating guests and will complement the main menu on the holiday table.

Such treats are very tasty, aromatic and nutritious, and offal is quite cheap. With their help, you can diversify the menu and pleasantly surprise your family and friends.

I present to your attention dishes made from chicken hearts. The preparation of these dishes is so easy and the ingredients are available that it will not be difficult for you to make each dish presented at home.

Hearts go very well with sour cream, cheese, mushrooms and cream. Therefore, any combinations are possible here. And you can use any product as a side dish. These can be vegetables, pasta, or cereals.

Dishes made from hearts are an excellent solution for lunch or dinner at a quick fix. It turns out quickly and, of course, tasty - which is important for any housewife!

Chicken with Hearts stewed in sour cream with rice

Thanks to sour cream, chicken or chicken hearts will become juicy, soft and tender. Rice grains will make you even more full.

This is a very original, tasty and not at all expensive food option. Preparing this dish takes a minimum of time, but brings maximum pleasure.

Ingredients:

  • Chicken hearts – 500 gr.
  • Onions – 2 pcs.
  • Butter for frying – 100 gr.
  • Vegetable oil - 5-6 tbsp.
  • Sour cream – 100 gr.
  • Garlic – 3 cloves
  • Rice – 1 cup
  • Salt, pepper, seasonings to taste.
  • Greenery
  • Water - 1.5 l.
  • Flour - 1 tbsp.

The hearts need to be defrosted in advance and rinsed well under running water. It is advisable to remove all fatty and sinewy areas

Cutting hearts. It is not necessary to make the pieces small, just cut them in half. Along or across - whichever you prefer

Cut the onion into medium cubes. To prevent the onion from stinging your eyes, you need to keep it in cold water. Or keep the knife wet

Warm up vegetable oil, put a small piece of butter. Our dish will be more aromatic and rich

Pour half the chopped onion into the prepared oil for frying. It should turn a light golden color. Bring to half-ready

Let's move on to frying the chicken product. Add them to the fried onions. Stir and fry until golden brown, add the remaining fresh and unfried onion here.

When the hearts are fried, pour water into the frying pan. And we begin to simmer a little

To prevent our broth from being too liquid, we will add flour. Pour flour into a separate bowl and slowly pour in water. Stir so that no lumps form.

Pour the diluted flour into the contents of the frying pan and stir well

Next add sour cream. If it is very thick, you can dilute it a little with water. Mix everything

Add spices, salt and ground black pepper to taste. You can chop 1-2 cloves of garlic, but this is not for everyone. And simmer until the meat is completely cooked

Our hearts are ready. Let's move on to

Rinse the rice thoroughly under running water through a colander.

Place the washed rice in a saucepan and add water. The proportions of rice and water are 1:2. Place on the fire and bring to a boil

When the rice has boiled, pour in a little vegetable oil and add salt. Cook until the water boils away. Since rice easily sticks to the bottom of the pan, do not forget to stir it periodically

Our side dish rice is ready. Crumbly and very tasty.

Bon appetit!

Recipe for chicken hearts in sour cream with potatoes

Potatoes are an indispensable product in our lives. It can be served in any form. But this time we’ll look at how to stew chicken hearts with potatoes.

Ingredients:

  • Chicken hearts- 1 kg.
  • Potatoes - 2-3 kg.
  • Onions - 2 pcs.
  • Medium carrots - 1 pc.
  • Garlic cloves - 5-6 pcs.
  • Spices, salt, pepper, bay leaf - to taste
  • Red and green bell peppers - 1 pc.
  • Tomato sauce - 100 ml
  • Sour cream - 5-6 tbsp.
  • Water - 1-1.5 l.

Cooking sequence:

This dish can be used for festive table, and for everyday

Cut the chicken hearts in half. Place them in a saucepan with water and put them on the fire to boil. This is necessary so that they are somewhat more tender and softer in the future.

Cut the onion into thin half rings. You can use straws

Put the cast iron on the fire, pour a little vegetable oil into it. Place the finished chopped onion in oil to fry a little

Peel the carrots and grate them on a medium grater. Then we transfer it to the cast iron with onions

Now you need to cut the peppers into small strips. To make the dish look more appetizing and beautiful, we use multi-colored varieties

Add chopped peppers to the main mixture. Mix everything and fry a little

Mix everything thoroughly and let stand for a while.

When the hearts have cooled, cut them into medium pieces and place them on a plate.

When everything is chopped, transfer it to the cast iron and mix

While everything is frying, cut the potatoes into large pieces

Add a little water to the fried vegetables and add potatoes there

Separately dilute sour cream with tomato sauce and pour in the potatoes. Mix everything and continue to simmer

10 minutes before the dish is completely ready, add garlic, herbs, eggs and spices. If there is not enough liquid, add a little water and simmer until fully cooked.

The dish is ready. Enjoy your meal.

Recipe for stewed hearts in sour cream with carrots and onions

Many people don’t like a lot of broth or gravy. Therefore, this preparation option is definitely suitable. The dish turns out juicy, with a small amount of liquid.

Ingredients:

  • Chicken hearts - 1 kg.
  • Onion - 1 pc.
  • Carrots - 1 pc.
  • Greens - 1 bunch
  • Sour cream - 100 g.
  • Vegetable oil - 100 g.
  • Butter - 50 g.
  • Water - 1 tbsp.
  • Flour - 1 tbsp.
  • Salt, pepper - to taste

Cooking sequence:

  1. Cut the peeled carrots into longer and thinner strips. As a last resort, you can grate it on a coarse grater.

2. Chop the onion into thin half rings or strips

3. Put oil in a frying pan and pour out the hearts, washed well. Fry until all the excess liquid comes out of the meat. No need to cut them

3. This is what fried hearts look like. Now let's move on to frying the vegetables.

4. In another frying pan, fry the onions and carrots until golden brown. Vegetables should become soft

5. Add fried onions and carrots to the hearts

6. Add water, salt and pepper to taste, mix everything and simmer tightly closed lid

7. After a short time, pour the greens on top. Add sour cream (can be replaced with milk). Stir, bring to a boil and simmer for another 5 minutes

Our yummy is ready. Bon appetit!

Cooking a dish in sour cream with mushrooms


Even the simplest food can taste amazing. Chicken hearts cooked in sour cream sauce with mushrooms and a little garlic - this is a chic dish that can be served with or without a side dish

Ingredients:

  • Chicken hearts - 250 g.
  • Champignons - 300 g.
  • Onion - 1 pc.
  • Garlic - 4 cloves
  • Thick sour cream - 150 g.
  • Vegetable oil - for frying
  • Water - 180 ml.
  • Dill - 1-2 bunches
  • Coriander - 5 g.
  • Salt and pepper - to taste.

Cooking sequence:

  1. After defrosting the chicken hearts, you need to remove the fat layers from each one. Then cut lengthwise and rinse thoroughly. After this, place in a colander to drain off all excess liquid.

2. Pour vegetable oil into a hot frying pan and fry them until golden brown

3. Cut the mushrooms into thin pieces. It is advisable to preserve the contour of the fungus

4. Chop as finely as possible onion. It needs to be sautéed in vegetable oil.

After this, add chopped mushrooms and fry until excess moisture comes out

Passerovka- frying vegetables in vegetable oil at 120C.

5. When the mushrooms reached the desired state, add chicken hearts to them. Then add chopped garlic and mix everything well

6. Add sour cream, salt and spices to taste. Stir thoroughly

7. Then add water, mix again to get a homogeneous sauce

8. Close the lid tightly and simmer for about 30 minutes.

We divide the finished dish into portions and you can eat. Bon appetit!

Chicken hearts and stomachs stewed in sour cream

IN this recipe We’ll add gizzards to the chicken hearts, which are just as tasty. They will make the dish more rich and satisfying.

Ingredients:

  • Chicken hearts - 0.5 kg.
  • Chicken stomachs - 0.5 kg.
  • Bay leaf - 2 pcs.
  • Carrots - 1 pc.
  • Onion - 2 pcs.
  • Sour cream - 5 tbsp.
  • Garlic - 4-5 cloves
  • Salt, pepper and spices to taste.

Cooking sequence:

You can use anything as a side dish in this dish, be it mashed potatoes, rice, buckwheat, etc. You can also use pasta.

1. You need to boil the washed hearts and stomachs in advance.

Place a little salt, a bay leaf and half an onion into boiling water. These products will add a certain aroma and taste to meat products. Boil everything for about 10 minutes

2. Grate the peeled carrots on a coarse grater

3. Chop the onion and garlic as finely as possible. It is better to crush the garlic

4. Cut the boiled meat. Hearts can be cut in half, but ventricles can be cut into strips or cubes

5. Pour oil into a hot frying pan. First lightly fry the garlic. It will add aroma and excellent taste to the oil. Then add the onion. Stir constantly until golden color appears.

6. Add carrots to the fried onions and fry together

7. Having given the vegetables a delicate golden hue, pour in the prepared hearts and ventricles. Mix again

8. When all the ingredients are fried, you need to add a little water

9. To make our sauce elegant and more tasty, add sour cream. Then mix everything thoroughly

Chicken hearts and gizzards are not a dish every day; we can say that this dish is not for everyone. But if you cook the offal well, you will get a very tasty first, second course or salad. They can be cooked together or separately; there are many recipes for cooking. There are more traditional ones, and there are original ones. But every good housewife should know what can be cooked from chicken hearts and stomachs.


First meal

It should be noted that offal is beneficial for the body; it contains a sufficient amount of protein. They are also suitable for eating during a diet, with the help of which you want to lose a few kilograms. They are also welcome in the diet of people whose menu should be balanced, and for those who suffer from any chronic diseases. Many people cannot imagine their lunch without soup, and rightly so. What could be tastier and healthier than hot, aromatic soup! Here are some simple recipes.

You can make a delicious soup with chicken by-products and mushrooms. Moreover, if desired, you can add different dressings to taste and other ingredients. Any mushroom is suitable for this dish, but champignons are usually used because they cook very quickly and are safe. You can cook mushrooms only if you are one hundred percent sure that they are suitable for food. The recipe looks like this step by step. First, boil the stomachs and hearts; you can first cut them into smaller pieces.

If you want the meat to remain more elastic, you need to cook for 30-40 minutes; If you want to get softer meat, you need to cook for at least an hour. While the offal is cooked, mushrooms, onions and carrots are fried in a frying pan. After an hour of cooking the offal, mushrooms are added, followed by diced potatoes.

Finally, parsley, dill and green onions are added to the soup, and half an egg and a spoonful of mayonnaise or sour cream are placed on the plate.

Some people cook it with barley to make the soup thicker and more satisfying. But then it needs to be put into the soup along with offal; it takes a long time to cook. The main thing is not to put too much of it, two or three spoons of cereal is enough. Another option is to replace barley with rice or semolina.

A delicious soup is made from stomachs and hearts with buckwheat. It's easy to prepare. The offal is boiled for about an hour, then buckwheat is added to the pan. Meanwhile, fry the onions and carrots in a frying pan in vegetable oil. Sliced ​​potatoes are added to the soup, followed by overcooked vegetables. Finally, herbs and spices are added.


Pickle soup is also prepared with offal. The algorithm of actions is as follows. The hearts and stomachs are placed in boiling water, and after ten minutes pearl barley is added. Finely chopped carrots and onions are added to the carrots and onions fried in a frying pan. salted cucumbers and tomato. They simmer the whole thing for about ten minutes, and then put it in a pan, adding potatoes to it. The final stage will be adding herbs and spices.


Second courses

Chicken giblets are combined with many products, so hot dishes can be very diverse, using different combinations. It all depends on what your imagination tells you. It's always interesting to experiment.

One of the most popular recipes– ventricles and hearts stewed in sour cream. The preparation of the dish begins with the fact that you need to fry the offal so that they are slightly browned, after which they need to be filled with water and simmered until they become soft. While the offal is being cooked, onions and carrots are fried in another container. You can cut the onion into rings and grate the carrots on a coarse grater. When the onion turns golden, add three tablespoons of sour cream to the vegetables and simmer for about five minutes. Then the resulting composition is placed in a saucepan with offal, mixed well and simmered for another five minutes. Finish the preparation of the dish by sprinkling with herbs and adding spices to taste. A side dish for such a dish can also be buckwheat, and boiled potatoes, and pasta, and stewed vegetables.

Hearts and ventricles stewed in sour cream go very well with any side dish. Cooking them is absolutely not difficult, the only drawback is the time that you have to spend. In total, it will take at least an hour to stew, but the giblets will be soft and juicy.


It is possible to cook offal with vegetables for more a short time. To do this, you need to cut them into strips, put them in a frying pan and fry well, then add onions, carrots, bell pepper, fry, stirring, then chop the tomatoes and also add to total mixture, add a little soy sauce, simmer for about fifteen minutes, garnish with herbs. Here you have a delicious dish ready, which will also go well with any side dish. You can change the dish a little by adding mushrooms to it; they are fried along with offal.


You can make kebabs from offal. To do this, mix onion, garlic, kefir, salt, sugar, spices, for example, cardamom, turmeric, coriander in a container. Place the washed ventricles and hearts into this mixture. Let it marinate for an hour. Then thread the prepared marinated pieces onto a skewer. Between them you can string onions, pieces of tomatoes, eggplants, and broccoli florets. Place the skewer on the grill where the coals are smoldering and turn it over periodically. The result is an unusually tasty and healthy dish.


On a day off, when there is no rush and you have the opportunity to spend a couple of hours in the kitchen, there is a chance to please your family with a delicious dish - offal in pots. Prepared stomachs and hearts are cut into small pieces and fried in oil in a frying pan with the addition of spices and salt. Potatoes are cut into cubes or strips and placed in pots, approximately half filling the space of the container. Then the remaining space is filled with fried gizzards and hearts, leaving a little more space for vegetables. They are prepared like this. Onions, carrots and bell peppers are fried in a frying pan, and hot tomato sauce is added.

Fry the vegetables, and after adding the sauce, simmer for literally three minutes. Then they are placed on top of the pots. Add boiling water and place the pots in the oven for forty minutes, setting the temperature to about 200 degrees. This dish can also be served to guests.


Salads and snacks

There is also a wide choice in this type of dish. It all depends on the availability of time and what products are in this moment in a refrigerator.

Of course, it breaks all records for popularity. korean salad. And it's very easy to prepare. First of all, boil the stomachs for an hour. Then cut into strips. At this time, pickle the onion by placing it in vinegar with the addition of salt, pepper and sugar. Carrots are cut into long strips or grated on a special grater for spicy salads. All ingredients are mixed, vegetable oil, soy sauce are added, and additional spices are added if necessary. A wonderful snack is ready!


For those who don’t really like spicy snacks, you can prepare something different, but no less delicious salad. To do this, pre-cut chicken hearts are fried in a frying pan. Add champignons and onions, fry everything well, then let cool. Transfer to another container, after getting rid of excess oil. Add finely chopped pickled cucumbers, grate the cheese on a coarse grater, mix it all thoroughly and season with mayonnaise or sour cream. Hearty and very tasty lard is ready, it is suitable for both a regular family dinner and a holiday table.


This salad requires a long preparation time. This will require soaking the beans in advance, preferably overnight. Then it will cook faster. The beans are boiled and the stomachs and hearts are boiled in a separate container. All this is mixed, fried champignons and finely chopped pickles are added to them. Crackers are prepared separately. The bread is cut into cubes, sprinkled with salt and spices and fried in oil in a frying pan. You can dry the crackers both in the oven and in the microwave. But the most delicious will be those cooked in a frying pan. You also need to squeeze a couple of cloves of garlic in there. The salad is dressed with mayonnaise and decorated with herbs. Finally, place on plates and add aromatic crackers to each.


To learn how to cook chicken heart chops, watch the following video.

How to feed your loved ones a hearty and healthy lunch without much time and effort? Prepare chicken hearts with liver or gizzards, combining them with various sauces. Family members and guests will appreciate these dishes. So, we present to you recipes for such dishes from chicken hearts.

Creamy mustard sauce with chicken hearts

By-products like chicken hearts contain vitamins B, A, phosphorus, iron, and potassium. They are easily digestible, since the chicken heart is a muscle, and therefore a protein.

Dishes made from this offal are often recommended for people with anemia, but many tend to ignore it due to vague or negative attitudes towards this ingredient. To correct the situation and discover not only a very healthy, but also tasty offal, you just need to cook it with a simple creamy mustard sauce.

The hearts are washed and placed in a colander. This is done to eliminate excess liquid. Afterwards, you can cut off the fat, valves and veins, and also cut them in half to wash them from the inside, but this is not a necessary item, just wash them;

Heat vegetable oil in a frying pan, then lay out the hearts and fry for 25 minutes. At the last moment, salt and pepper the offal;

Finely chop the onion and fry along with the hearts for another 10 minutes. It is important to stir them constantly with a silicone or wooden spatula;

Two tablespoons of mustard are stirred in the cream, and the liquid is poured into the frying pan. The dish is brought to a boil, and then it must be covered with a lid and simmered at low temperature for about 10 minutes;

At the final stage, grated cheese is added; in order for it to melt, you need to keep the hearts on the fire for another minute. You should definitely taste the dish to make sure there is enough salt and pepper.

Chicken hearts are an elastic product, but adding mustard will make it not only tasty, but also a little softer and more tender.

Bulgarian variation of cooking hearts in a slow cooker

Chicken hearts stewed in a slow cooker are a win-win dish for a young housewife and a time saver for an experienced one. The magic pot takes care of all the worries about proper stewing, guaranteeing the softness of the chicken offal.

However, the hostess is always responsible for the taste of the dish, so it is important to choose the right accompanying ingredients. Best suited for stewing hearts Bulgarian recipe with pepper and soy sauce.

Ingredients:

Cooking time: 140 minutes.

Calorie content per 100 g: 63.5 kcal.

The special taste of the hearts is obtained thanks to the fusion of Bulgarian and Chinese cuisine, a typical combination of vegetables for Bulgarian lecho and soy sauce dressings.

Before cooking, turn on the multicooker in the “Baking” mode, after it has warmed up, put the washed and fat-free hearts into it. They need to boil so that the excess liquid evaporates.

The second step is to prepare the vegetables. The onion is finely chopped, the carrots and bell peppers should be approximately the same in length and thickness, they are cut into thin strips.

IN soy sauce Mix half a teaspoon of pepper and crushed garlic cloves.

At the last stage of cooking, vegetables and sauce are sent to the hearts. The “Stew” mode is set and within an hour the most tender chicken offal in vegetable juice and soy sauce will be ready.

The next morning the dish will not lose its taste qualities, but on the contrary, it will only benefit from soaking in spices and juices of vegetables.

Recipe for stewed chicken hearts and gizzards

Inexpensive and healthy offal can be cooked together and you will not only enjoy the excellent taste, but also benefit from the nutrients they contain. Consider delicious dishes made from chicken stomachs and hearts.

Ingredients:

Cooking time: 70 minutes.

Calorie content per 100 g: 108 kcal.

  1. The hearts are washed and cleaned of valves and fat. The ventricles should also be washed and films removed. Afterwards, the offal is boiled separately in salted water;
  2. While the main ingredients are boiling, frying is done. The onion is cut into half rings, and the carrots are grated on a coarse grater, then they are fried, stirring constantly;
  3. The hearts and ventricles are laid out in a frying pan and simmered with them for 15 minutes, after which the broth is added and the dish is brought to readiness for about another 10 minutes;
  4. At the last stage, the hearts and ventricles are filled with sour cream, sprinkled with spices and stewed with them for another quarter of an hour;
  5. Before serving, the dish is sprinkled with fresh herbs; offal can be served with rice or mashed potatoes.

Chicken hearts and gizzards stewed with tomato paste

Tomato sauce goes well with offal and is a good alternative to sour cream sauce.

Ingredients:

Cooking time: 160 minutes.

Calorie content per 100 g: 87 kcal.

  1. The by-products are washed and cleared of fat and films, and then dried;
  2. Heat oil in a frying pan and fry the hearts and ventricles in it for about 10 minutes;
  3. Afterwards, the ingredients are poured with a liter of water and simmered for about 120 minutes. The longer they simmer, the softer they will be in the end. During the stewing process, you will need to add about 400 ml of liquid;
  4. You need to prepare a sauté of finely chopped onions and carrots, and then add them to the fried vegetables tomato paste. Fry for another three minutes, constantly stirring the mixture;
  5. At the last stage, vegetables and offal are mixed, salt and sugar are added to them, as well as favorite spices to achieve the required pungency or aroma. All ingredients are simmered for another 10 minutes.

Chicken hearts with gizzards and mushrooms in sour cream

This recipe is quite versatile and leaves room for experimentation. Offal can be fried with mushrooms in a frying pan or stewed in clay pots. The sauce can be soy or cream, it all depends on personal preference, but in any case the dish turns out delicious.

Ingredients:

Cooking time: 110 minutes.

Calorie content per 100 g: 132 kcal.

  1. The hearts are washed in running water and cleared of excess fat; if gizzards are added, they should also be processed and cut into pieces;
  2. Heat about 60 g in a frying pan butter, after which the offal is laid out. At this point they are salted, peppered, and then a glass of boiling water is added and simmered for about an hour;
  3. After the hearts and ventricles are placed in a separate bowl, the onions are fried in a frying pan until transparent. After frying is completed, it is sent to offal;
  4. The last ingredients to fry are the champignons; you can add a little oil if it is not enough;
  5. Place mushrooms, onions and offal in one frying pan, again salt and pepper as necessary;
  6. The ingredients are poured with sour cream and simmered at low temperature for 10 minutes.

Champignons can be replaced with carrots, grated on a coarse grater. To make the dish more filling, you can add diced potatoes.

Homemade chicken liver with hearts

A simple, unpretentious recipe from what the housewife always has on hand.

Ingredients:

Cooking time: 60 minutes.

Calorie content per 100 g: 153 kcal.

  1. First you need to prepare the frying by frying onions and carrots, cut into small strips, until golden brown;
  2. Rinse the liver and hearts and remove excess (films and fat), and then place them in a frying pan with the vegetables. At this stage, all the spices are added and the dish is filled with sour cream. After mixing the ingredients, they should be simmered under the lid for 15 minutes;
  3. Before serving, the offal in the sauce is sprinkled with herbs. You can serve a dish of chicken hearts and liver with mashed potatoes, rice or pasta.

Chicken hearts are a healthy and inexpensive product. Their preparation does not require much experience or special knowledge; it is enough to follow the recommendations from the recipe. They go well with everyday side dishes and add variety to any diet.

Recipe for stewed chicken hearts and gizzards With step by step preparation.
  • Type of dish: Hot dishes
  • Recipe difficulty: Simple recipe
  • National cuisine: Russian kitchen
  • Occasion: For lunch
  • Preparation time: 12 minutes
  • Cooking time: 2 hours
  • Number of servings: 6 servings
  • Calorie Amount: 66 kilocalories


Stewed chicken hearts and gizzards will please your whole family. They have a high protein content, so they are especially useful for a growing body. Great option for a family dinner!
If you are wondering how to cook stewed chicken hearts and gizzards, then just read this recipe. From it you will learn how to make a simple offal dish that your whole family will definitely enjoy.
Number of servings: 6

Ingredients for 6 servings

  • Chicken gizzards - 400 grams
  • Chicken hearts - 400 grams
  • Tomato paste - 2 tbsp. spoons
  • Carrot - 1 piece
  • Onion - 1 piece
  • Salt, sugar - To taste

Step by step recipe

  1. Rinse the hearts and ventricles under cool running water and dry. Remove films. You can use both chicken and turkey by-products. Duck ones will also work.
  2. Place a frying pan on the stove and heat it over high heat. Pour odorless vegetable oil into it and place in a frying pan. Fry the offal for ten minutes without covering.
  3. Now fill the hearts and ventricles with two glasses of clean drinking water, bring it to a boil, reduce the heat to low. Cover with a lid and simmer the offal until the water evaporates.
  4. While the offal is stewing, take the onion and peel it. Chop the vegetable into cubes. Peel and wash the carrots, then grate them. Heat vegetable oil in a frying pan and sauté the prepared vegetables until golden brown.
  5. Then add tomato paste to the sautéed vegetables. To make it easier to mix the ingredients, you can pre-dilute the tomato paste with a small amount of water. Pour it into the frying pan and simmer for three minutes.
  6. Transfer the tomato with vegetables to the hearts and ventricles. Add sugar, salt, and any other favorite spices. Simmer under the lid closed for another ten minutes - and you are ready to serve!