Fried chicken hearts are very satisfying and tasty, the recipe for their preparation is quite simple. To do this, defrost the chicken hearts, rinse in water and put in a hot frying pan with vegetable oil. Leave the lid open, reduce the fire so that the oil does not splatter. Fry hearts on all sides for 20 minutes until golden brown. Due to the fact that a lot of meat juice will be released, there will be no strong frying. At the end, add finely chopped onions, salt, spices and carrots chopped on a grater and continue cooking for another 10 minutes. I still really like the combination of chicken and suneli hop seasonings, from my student days.
Now we often buy broiler chicken hearts, we use the stewing recipe, as when stewing any meat. For 1 kg of hearts, 1 onion, 1 carrot, 1 glass of water, salt, spices to taste and vegetable oil for frying are consumed. First, the hearts are stewed in a pan under the lid for 20 minutes, then they are salted, spices are added, chopped onions and stew for another 5 minutes. In the process of cooking constantly add water, which quickly boils. Lastly, put the grated carrots and bring the dish to readiness.
Mom also liked to cook chicken hearts, she used a recipe in which sour cream and butter were combined with a lot of water. At first, she stewed carrots and onions in a frying pan, then added to them small chicken hearts cut in half and continued to simmer for 20 minutes. For 1 kg of hearts, 2-3 onions, 3 carrots, 1 bell pepper and a clove of garlic were used, which my mother added at the very end of the preparation of the dish. At the same time, she constantly added boiling water or chicken broth when stewing.
Then I added butter (2 tbsp. L) and homemade sour cream (5 tbsp. L), spread it in a pan and mixed with hearts and vegetables. The dish was hearty, tasty and very nutritious. Mom prepared mashed potatoes, pea porridge or buckwheat for a side dish.
My children love when I cook chicken hearts, the recipe for which has been preserved in my memory since my youth. In the hostel during the session, we collected mushrooms and baked them in the oven and chicken giblets. They cooked quickly, as there was no free time, but it just turned out to be a jumble! To begin with, five hearts were fried for about five minutes in a pan in vegetable oil. During this time, champignons, herbs and finely chopped cheese were finely chopped. After that, hearts and champignons with green onions were laid in layers in a deep baking sheet. Topped with sour cream, sprinkled with cheese and dill and put in the oven for half an hour at a temperature of 200 degrees.
Today I use mayonnaise instead of sour cream and finely chop bell pepper, potatoes and zucchini, which I cut into rings and lay around the edge around the hearts. It turns out a 2-on-one dish, while a side dish and meat are being prepared.
In recent years, all dishes cooked in a pot in the oven have become our favorite family dish. I will share with you how I prepare chicken hearts, the recipe for which you can modify by adding different ingredients to the base and get a completely different food taste.
For six pots, I use a pound of hearts, half a pack of frozen champignons, onion, 150 grams of buckwheat, 100 gr. grated hard cheese. First, I boil buckwheat for about five minutes, fry the hearts and mushrooms separately in a pan. Then I spread the chicken hearts in the pots, lay the buckwheat and mushrooms on top, pour sour cream into which I add the seasoning of hops-suneli and sprinkle cheese on top.
In each pot I add a little water so that the dish does not burn, I put it in the oven for 30 minutes at a temperature of 180-190 degrees. After turning off the oven, I leave the pots for another half hour, during which time the taste improves significantly. Try it and see for yourself!
Our family is very fond of various chicken recipes. We cook the whole chicken carcass in the oven, make chicken rolls, stew chicken with vegetables, fry cutlets and cook pies.
Sometimes we cook chicken medallions, the recipe of which was found on the Internet. To do this, divide two breasts (500-600g) into 8 parts, marinate in mayonnaise (200g) with starch (2 tbsp) and leave in the refrigerator for 2 hours. After that, fry in all directions until golden brown over low heat.