Chicken hearts - 5 very tasty, simple and fast recipes with step-by-step photos

Chicken hearts are the smallest offal, but despite this, they are very healthy. Chicken hearts are considered a dietary dish, so it is useful to introduce them into the diet of pregnant women, babies, athletes, people with heart disease and in the postoperative period. Dishes made from chicken hearts amaze with their variety. You can make soup from them, bake them in the oven, create a shish kebab, or stew them as a separate dish. In any case, it will turn out very tasty. Chicken hearts cooked with sour cream will allow you to vary your daily menu. Moreover, the preparation time for this dish is relatively short - 30 minutes. In addition, chicken hearts are easily accessible and economical products.

Chicken hearts recipe from our reader

Ingredients

Manufacturing process

Chicken hearts stewed in tomato sauce

The process of making this dish takes no more than 30 minutes. It is important to pay attention to the manufacturing process; if chicken hearts are stewed for a very long time, they turn out hard and less tasty.

Ingredients:

Chicken hearts ─ 700 g.
Onions ─ 300 g.
Tomato paste ─ 3 tbsp.
A mixture of herbs of Provence ─ to taste.
Ground black pepper ─ to taste.
Olive oil ─ 1 tsp.
Purified water ─ 200 ml.
Garlic ─ 2 cloves.

Manufacturing process:

Chicken hearts must be boiled in hot water in advance.
Then pour olive oil into a deep saucepan and fry the onion, chopped into small cubes in advance. It must be fried until transparent.
Add tomato paste to the onion, mix thoroughly, simmer for a couple of minutes. Add spices to taste, specifically a mixture of herbs of Provence, dark ground pepper and salt.
Place chicken hearts in a saucepan, fill them with water, bring to a boil and cover with a lid. Simmer for about 5 minutes. Turn off the heat, add chopped or pressed garlic, stir.

Hearts in tomato sauce according to the usual recipe are ready. They can be served with buckwheat porridge, vegetable salad or mashed potatoes. Bon appetit.

Chicken hearts baked in the oven

Not everyone knows that chicken hearts can not only be boiled and stewed, but also baked. In this recipe, offal is baked together with vegetables, so the dish combines a side dish and a meat component. The ensemble is harmoniously and appropriately mixed according to taste traits.

Ingredients:

Chicken hearts ─ 400 g.
Onions ─ 2 pcs.
Bell pepper ─ 1 pc.
Champignons ─ 300 g.
Hard cheese ─ 150 g.
Low-fat mayonnaise ─ 3 tbsp.
Khmeli-suneli ─ 0.5 tsp.
Olive oil ─ 1 tbsp.
Ground dark pepper to taste.
Salt to taste.

Manufacturing process:

Wash the chicken hearts under running water, remove the film and fat from them. Fry in a frying pan with vegetable oil for 10 minutes. Sprinkle with khmeli-suneli seasoning, add salt and pepper to taste.
Place the fried chicken hearts in a deep baking dish with the bottom layer.
Wash the champignons under cool water, remove damaged areas, remove membranes from the caps and cut into thin slices. Place the mushrooms on top of the chicken hearts and distribute evenly.
Peel the onions and add to the rest of the ingredients. It must be cut into half rings.
Wash the bell pepper under cool water, remove the seeds and membranes, cut into thin strips or small strips. Place on top of the onion.
Grate the hard cheese on a medium grater and mix it in a separate bowl with mayonnaise. Spread the cheese mixture in an even layer on top of the bell peppers.
The oven must be preheated to 190 degrees in advance. The finished form is sent to a preheated oven for 30 minutes.

Ready-made chicken hearts with a side dish of vegetables are served hot. Bon appetit.

Chicken hearts in sour cream sauce

Chicken hearts stewed in sour cream turn out quite tender. Hearts cooked as a whole are consistently juicy and have a pleasant creamy taste. Mixes well with rice, mashed potatoes and other side dishes. Instead of sour cream for stewing, you can use heavy cream.

Ingredients:

Chicken hearts ─ 700 gr.
Onion ─ 2 pcs.
Sunflower oil ─ 2 tbsp.
Purified water ─ 2 tbsp.
Flour ─ 2 tbsp.
Fat sour cream ─ 100 g.
Ground black pepper ─ to taste.
Salt to taste.

Manufacturing process:

Wash the hearts in advance in cool water and soak for one hour.
Peel the onion and cut into small cubes, place it in a frying pan heated with sunflower oil. Once half cooked, add butter to the onion.
Remove the hearts from the water, wash, cut off excess fat and tubes. If the by-products are large, they must be cut into halves and sent to the onion. The hearts are fried for about 7 minutes, and then poured into water, salt and pepper are added.
Simmer the dish under a closed lid for about 30 minutes over low heat, stirring occasionally.
Dissolve flour in a small volume of water and get rid of lumps. This mixture is poured into the hearts and brought to thicken. After this, add fat sour cream or cream.
The dishes must be mixed well to distribute the sour cream evenly and simmer for about 5 minutes over high heat.
After this, turn down the heat and simmer the hearts for 10 minutes, under a closed lid on the lowest heat.

Serve warm.

Marinated hearts

This appetizer will appeal to all lovers of Asian cuisine. The next time the marinated hearts are fried, they are constantly covered with a crispy, golden crust, but inside they always remain juicy and soft. The dish is completely easy to prepare, and a successful marinade will always make an ordinary, everyday dish not completely ordinary.

Ingredients:

Chicken hearts ─ 500 g.
Ginger root ─ 10 g.
Garlic ─ 10 g.
Hot pepper ─ 20 g.
Orange ─ 1 pc.
Soy sauce ─ 40 ml.
Olive oil ─ 20 ml.

Manufacturing process:

Wash the hearts well under running water. Each of them must be lightly pressed to remove the blood clot (internal environment of the human and animal body) from the inside. It is necessary to remove all excess from the heart, specifically blood vessels and films.
Previously cooked chicken hearts must be emptied of water. To do this, place them on paper towels for 15 minutes to remove water.
Place the prepared offal in an enamel or clay bowl. After making the hearts, you can make the marinade.
The garlic must be peeled, the ginger root must be washed under cool water and peeled. The garlic cloves and ginger root must be passed through a press or grated on a small grater. Transfer the spices into a deep bowl.
Wash the chili pepper under cool water, remove the stem and get rid of the seeds. Cut it lengthwise into 2 halves, and then cut each half into half rings. It is better to work with pepper while wearing gloves, otherwise you can get a dermatological burn. Spicy lovers can throw pepper seeds inside and add them to the marinade. Sliced peppers are placed in a bowl with ginger and garlic.
The orange is washed under cool water, cut in half, the juice is squeezed out from each half and sent to a mixture of garlic, ginger and pepper, and thoroughly mixed.
Soy sauce and olive oil are added to the acquired consistency. Chicken hearts are poured with marinade.
Cover a deep container with chicken hearts with cling film or a tight lid and leave for 1.5 - 3 hours in a cool place.
After this time, the marinated hearts are strung on wooden skewers and fried in a dry frying pan.
The process of frying typical kebabs takes about 20 minutes, but during the process they must be constantly rotated so that they are moderately fried on all sides.
The appetizer is served only hot.

Garnish the shashlik of chicken hearts with the freshest herbs and serve with any side dish.

Chicken hearts

Chicken hearts are adored by both adults and children. Chicken hearts are not only very tasty, but they are also considered a dietary dish, because they are virtually fat-free. Soups and main courses, salads and snacks are prepared with chicken hearts. Stewed chicken hearts are very good - with sour cream, sweet pepper, potatoes and other vegetables. You can even make meat pancakes and sausages from chicken hearts.

Cooking chicken hearts is simple. The only difficulty in making them is to make them soft. The fact is that chicken hearts are muscles, and quite hard. To soften them, chicken hearts must be soaked in milk for 40–60 minutes before cooking. If you are going to fry chicken hearts, then it is better to boil them before doing this: whole chicken hearts are boiled for an average of 30 minutes, chopped ones - about 20.

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Chicken hearts: the most delicious and ordinary recipes

How to deliciously cook chicken hearts with an easily accessible set of additional ingredients and, better yet, very quickly? We offer several ordinary recipes for dishes that you won’t have any problems making at home, even if you are talking about your first culinary experience. Hearts mix well with sour cream, cheese, cream, mushrooms, so any composition of the listed products is appropriate. As a side dish you can serve fresh or stewed vegetables, rice, pasta.

Hearts stewed in sour cream or sour cream sauce

Thanks to sour cream, the dish gets a juicy and tender taste. Chicken hearts in sour cream sauce are a cheap and healthy dish. Production takes a minimum of time, and a set of products is constantly available in stores.

Giblets – 1 kg;
onion – 2 pcs.;
vegetable oil – 2-3 tablespoons;
sour cream – 4-5 spoons;
carrots – 1 pc.;
ground pepper (dark) – a pinch;
salt.

If you are making a specific sauce from sour cream, then a few more pinches of flour will come in handy. Products are measured in tablespoons. The step-by-step preparation looks like this:

The hearts are cleaned of films, fat and large vessels. They are painstakingly washed and placed in a colander.
Refined oil is heated in a deep fireproof container, then the prepared “organs” are laid out.
The heating of the stove is miniaturized, the offal is stewed for about a third of an hour. During the process, add salt, pepper, and, if necessary, a small amount of water.
Separately, the onion, previously chopped into crumbs, is fried in a frying pan. Then grated carrots are added and everything is cooked together until softened.
The cooked vegetables are mixed with the hearts, simmered for a couple of minutes, then sour cream is added.
After the brew boils, the fire is turned off, the container is locked with a lid, and the dish is infused for about a quarter of an hour. Served hot with a side dish.

This is how you get tender chicken hearts in sour cream. To prepare the sauce, add sour cream to separately fried vegetables (you can omit the carrots and throw in just the onions), dry them, and add a small amount of flour while stirring. After boiling, the acquired liquid is poured into the rest of the products and everything is simmered together for a couple of minutes.

Hearts stewed in sour cream and cheese dressing

This recipe has the most special taste, as it involves the addition of garlic and herbs.

hearts – 0.7 kg;
processed cheese – 1 pc. (100g);
sour cream – 4 huge spoons;
greens in bunches – 1 pc.;
garlic (clove, clove) – 2 pcs.;
onion – 1 pc.;
starch - a pinch;
ground pepper - a pinch;
vegetable oil – 2-3 huge spoons;
salt.

The gravy comes out very tasty, so you can increase its quantity if desired. The scheme in accordance with which the production of chicken hearts is carried out:

The offal, stripped of fat and films, is painstakingly washed and placed in a frying pan in which vegetable oil has previously been heated.
Salt and pepper are poured. The hearts are fried with frequent stirring over high heat for no more than 3 minutes.
The heating is reduced, and the offal is stewed in its juice for about a quarter of an hour.
Peeled and chopped onions are fried separately in vegetable oil until golden brown. Then it is mixed with the offal.
Everything is stewed together with repeated stirring for no more than a quarter of an hour.
Coarsely grated processed cheese and sour cream are added. After thorough mixing, a homogeneous state of the dressing must be achieved.
The washed greens are finely chopped, poured into a frying pan along with crushed garlic (can be passed through an ordinary press) and starch.
After boiling, the dish is brought to taste as needed, closed with a lid and removed from the stove.

Hearts stewed in sour cream and tomato sauce

One of the traditional recipes. Advantages: a small selection of goods and a fast manufacturing process - only half an hour.

sour cream – 3 huge spoons;
hearts – 0.5-0.7 kg;
tomato (paste) – 1 large spoon;
water (boiled) – 1 glass;
onion – 1 pc.;
flour - 1 large spoon;
ground pepper - a pinch;
salt.

The paste can be replaced with tomato juice prepared independently. But its bookmark needs to be increased 2-3 times. {Instructions}:

The cleaned and washed hearts are placed in a colander. Cross-shaped cuts are made from the sharp edge.
The peeled onion is finely chopped and fried until transparent in a heated frying pan with refined oil.
Both of these products are mixed and stewed together under a closed lid for no more than a quarter of an hour (in their juice, without water).
The gravy is prepared in a separate container: sour cream is mixed with water and tomato paste, then flour is added carefully while stirring. To avoid lumps getting into the pan, pour the mixture through a sieve. In just 15 minutes the delicious hearts will be ready.

You don’t have to make cuts on the offal, but throw them in their entirety. The look will not be lost from this, nor will the taste.

Hearts with champignons or other mushrooms

The extreme simplicity of the manufacturing process and the ideal combination of offal and mushroom taste are the main advantages of this recipe.

offal – 0.8-1 kg;
sour cream – 200 g;
dill in bunches – 1/2 pcs.;
parsley in bunches – 1/2 pcs.;
champignons – 400g;
curry - a pinch;
vegetable oil – 4 tablespoons;
salt.

Manufacturing time depends on the type of mushrooms used. If we are talking about forest ones, the process will take about 1.5 hours. Stewed chicken hearts with champignons are prepared in almost half an hour:

The by-products are cleaned of fat and large vessels, washed, and cut in half. Fry in a frying pan with oil until a crust forms.
Onions cut into small cubes are added to the meat along with chopped mushrooms.
After 10 minutes, add sour cream, mix everything and simmer for no more than 7-10 minutes.
Finely chopped greens are added before serving.

If desired, the champignons can be boiled in advance, reducing the heat treatment time later.

Hearts baked with cheese

Baked chicken offal dishes are especially good, as they have the most tender and rich taste and pleasant smell. The golden brown cheese crust gives a nice look to the finished culinary masterpiece, as in the photo.

cheese – 100g;
giblets – 0.8 kg;
onions – 2 pcs.;
ground pepper - a pinch of reddish and dark;
spicy ketchup - to taste;
refined oil for greasing baking sheets;
salt.

Ketchup can be omitted if desired; also, depending on your own preferences, the amount of cheese can be increased. {Instructions}:

Preparation of goods: stripping and washing offal, cleaning and cutting onions into half rings.
The giblets are pre-salted, sprinkled with pepper, and ketchup is added. Everything is mixed and left for half an hour.
The onion is laid out on a baking sheet in an even layer, with cooked offal on top, then grated cheese.
The dish is cooked in the oven at 220 degrees (about 40 minutes).

You can safely experiment with this recipe, for example, adding sour cream or sour cream sauce, mushrooms.

Fried hearts

A traditional manufacturing option, which is guaranteed to be one hundred percent successful not only among household members, but also among guests.

onions – 2 pcs.;
“chicken organs” – 0.8 kg;
vegetable oil – 3 huge spoons;
ground pepper;
salt.

Fried chicken hearts can be cooked with champignons, which can be fried separately and added at the end, or heat-treated together with offal.

The giblets, stripped of vessels and fat, are cut in half and washed under running water, after which they are placed in a colander to remove excess water.
The peeled onion is washed and cut into half rings.
The prepared foods are placed in a frying pan or other thick-bottomed container with heated vegetable oil.
Pepper and salt are added immediately, then the mass is stewed with the lid closed for no more than 25 minutes.
After the designated time has passed, the lid is removed and the offal is fried until crispy.

Fried hearts are best mixed with raw or boiled vegetables.

Video: Chicken hearts in tomato cream sauce from chef Sergei Malakhovsky

Chicken hearts: step-by-step recipes

Almost everyone treats chicken by-products with some distrust and considers dishes made from them not the most attractive for their own table. We are convinced that this happens due to the usual premise that people do not know how to cook chicken hearts deliciously. Let's work together to correct this gap in culinary knowledge.

After our recipes for chicken hearts, even the most specific skeptics admit that they were wrong. Moreover, you will become a real fan of dishes made from this cheap and affordable product. To make sure of this, just try any of the recipes for making hearts presented below. The result will pleasantly surprise you!

Chicken hearts stewed in sour cream

Let's start with a very common recipe, according to which the hearts melt very soft and tender. Approximately 35–40 minutes of your time and the most delicious meat addition to virtually any side dish is on the table.

Ingredients needed

For this recipe we will need the following products:

Chicken by-products (hearts) – 0.5 kilograms;
Sour cream – 100 gr;
Onion (medium size) – 1 onion;
Butter – 1.5 tablespoons;
Salt and ground pepper - at your discretion.

You don’t have to use sunflower oil, because during the stewing process the hearts release quite a bit of their own juice. Almost a little oil will come in handy at the very beginning when frying onions.

Chicken hearts stewed in sour cream

Manufacturing process:

The preparation is usual, as are the products included in the recipe:

Peel the onion and finely chop it. Place it in a deep frying pan with a small amount of sunflower oil and fry until golden brown.
At the same time, wash the chicken hearts and cut them into 2-3 parts (depending on size).
Add the chopped hearts to the fried onions, mix and place on medium heat under the lid.
Simmer for 8-10 minutes - during this period of time the hearts will release juice. Then reduce the heat, add a little water to the pan and leave to simmer for another 5 minutes.
After this, salt and pepper our hearts (to your taste) and immediately add sour cream and butter. Mix everything well and leave covered for another 6-7 minutes.
After this time, the hearts in sour cream sauce will be ready. You can take a sample to confirm how tender and tasty they are.

All that remains is to decide on the side dish and you can invite everyone to the table. This simple recipe for chicken hearts will be appreciated even by those who were previously indulgent towards this food product.

Hearts in tomato sauce

Don't know what you can make from chicken hearts? Then feel free to take this recipe - your family will thank you and ask for more.

Ingredients needed

What’s great about making chicken hearts is the usual set of products (mostly recipes):

Chicken hearts – 0.5–0.6 kilograms;
Onion (large) – 1 onion;
Garlic – 2 cloves;
Tomato paste (without additives) – 1.5 tablespoons;
Ground pepper - 3rd part of a teaspoon;
Olive oil – 1 tablespoon;
Mediterranean spice mixture - 1 teaspoon;
Water – 1 glass;
Salt - to your own taste.

You can choose any other seasonings - special for chicken or just your favorite ones.

Hearts in tomato sauce: recipe for making

Manufacturing process:

Cooking hearts according to this recipe will not take much effort and time:

First you need to boil the chicken hearts. To do this, wash them and peel them from the film, cut the large ones in half and put them in a pan. Fill with water, add a little salt and cook for 15–17 minutes over medium-moderate heat.
Next, take a saucepan, pour olive oil into it and heat it over low heat. Peel the onion, cut into small cubes and place in a saucepan. Fry until the onion becomes transparent.
Then add tomato paste, all the planned spices to the saucepan, add salt at your discretion and mix well.
Next, add a glass of water and bring to a boil over medium heat. After this, add the cooked hearts, reduce the heat and simmer under the lid for 2-3 minutes.
After turning off the stove, add chopped or crushed garlic to the saucepan, mix and leave under the lid for a few more minutes to brew.

Here is the usual recipe for hearty and fragrant chicken hearts. You can serve them with any side dish - buckwheat porridge, potatoes, vegetables, etc.

Fried marinated hearts

This is a recipe for typical chicken heart skewers - ordinary and very tasty. Only we will cook them not on coals, but in a frying pan.

Ingredients needed

For this treat we will need:

Chicken hearts – 0.5 kilograms;
Grated ginger root – 2 teaspoons;
Garlic – 2 cloves;
Orange (small) – 1 piece;
Soy sauce – 2 tablespoons;
Olive oil – 1 tablespoon;
Chili pepper – 1 pod.

Whether you use the whole chili pepper or just part of it depends on your culinary preferences in terms of spiciness.

Fried marinated hearts

Manufacturing process:

As in traditional kebabs, chicken hearts must first be marinated:

The most tedious part of cooking is preparing the hearts. Each of them must be washed and excess films removed.
After processing the hearts, dry them with cardboard napkins and place them in a deep saucepan or bowl in which we will marinate.
Next we prepare the marinade. First, peel the garlic and pass it through the garlic press. If you don’t have it, you can grate the cloves on a small grater.
Grate the ginger root and add to the garlic (in a separate container).
Now we clean the chili pepper - remove the stem and seeds. Fans of spicy dishes can throw in the seeds, but this is at their own risk and horror. Cut the pepper into thin half rings and add to the garlic and ginger.
Squeeze all the juice out of the orange and add to the rest of the marinade ingredients. Add soy sauce and olive oil there.
Mix all the ingredients well and add the purchased marinade to the chicken hearts. Mix the contents of the bowl (saucepan) and send to marinate in the refrigerator for 1.5 hours under cling film.
When finished, we string our “shish kebab” onto wooden skewers and fry it in a frying pan – dry or with a small amount of sunflower oil.
Fry over moderate heat for 18–20 minutes – equally on each side.
Serve with herbs, vegetables or other side dishes.

According to this recipe, chicken hearts turn out unusual and very tasty.

Honey chicken hearts

This recipe for making chicken hearts is perhaps the most unusual. The combination of unexpected ingredients gives the finished dish a simply amazing taste. Give it a try and you won't regret it. If you understand a specific opponent of chicken by-products, then he simply will have no arguments against this recipe for hearts.

Ingredients needed

We will need the following set of goods:

Chicken hearts – 0.6 kilograms;
Grated ginger – 1 teaspoon;
Orange zest – 1 teaspoon;
Soy sauce – 2 tablespoons;
Sunflower oil – 1 tablespoon;
Honey – 2 teaspoons.

All additional ingredients (not counting honey and sunflower oil) will be useful for the marinade.

Honey chicken hearts: step-by-step recipe for making

Manufacturing process:

First, prepare the chicken hearts, and then marinate them:

We wash the offal under running water and get rid of excess films and vessels.
Place orange zest mixed with grated ginger in a separate container.
Add soy sauce to them and mix - the marinade is ready.
Place the hearts in our marinade, mix well and set aside for 35–40 minutes.
After this, we put the hearts (with the marinade) in a frying pan - before doing this, it needs to be slightly warmed up together with sunflower oil.
Stir and simmer for 20 minutes. At the end, add honey and very little soy sauce to the pan. Mix everything and keep in the pan for another 3-4 minutes.
The delicious honey hearts are ready – you can serve them with any side dish.

So we found the answers to the question of how to cook chicken hearts. Try our recipes in practice - there is nothing complicated about them.