Chicken hearts filling: photos and recipes

Chalky hearts filling (recipe with photoavailable in this article) - one of the simplest, but nutritious and delicious dishes. In 100 grams of a classic dish (stewed hearts with vegetables) contains approximately 76 kcal, 5 grams of proteins and fats and 2 grams of carbohydrates. These values ​​may vary depending on the ingredients added.

Sauce with tomato paste

The gravy of chicken hearts with tomato paste is one of the most common recipes. For preparation you will need:

• 800 grams of hearts;
• 150 g of onion;
• 2 small carrots (lovers of this vegetable can add a third);
• 5 black peppercorns or 0.5 teaspoon ground;
• 2 tsp. universal seasoning (or for meat dishes);
• 1 tbsp. l. tomato paste;
• a pinch of salt;
• vegetable oil for roasting.

Onions are cleaned and cut into small cubes. Carrots are removed from the carrot. The vegetable is washed and coarsely rubbed. Onions with carrots are fried in vegetable oil. Then put it in a saucepan. Add pepper, seasoning and bay leaf. A little cold water is pouring in. It is necessary that she only covers the hearts. The pan is put on medium fire. As soon as the contents boil, tomato paste is added to it. The fire is reduced to a minimum. The pan is covered with a lid. Salt is added in the process of extinguishing to taste.

Washed the hearts, laid out in a colander,so that the glass is superfluous. Then fry in a pan until the juice stops. The liquid is not completely evaporated, otherwise the hearts will turn out to be hard. As soon as rose juice ceased to stand out, everything is shifted (along with the broth) into a saucepan with carrots and onions.

Chicken hearts with gravy: a recipe with sour cream

Not everyone likes tomato paste, so chicken hearts can be prepared with other ingredients. For the dish you will need:

• 0.5 kg of hearts;
• 250 g of sour cream;
• 100 g of onion;
• 1 liter of water;
• one bay leaf;
• salt and spices to taste.

Onion is peeled and finely chopped. The hearts are washed and laid out in a frying pan. To them is added chopped onions and everything is filled with water. The dish is stewed for 40 minutes. In a separate container is laid out sour cream, pepper and salt. Everything is thoroughly mixed. The resulting mixture is added to the preparing hearts. The dish is stewed for another ten minutes. Next, a bay leaf is added to it, the frying pan is covered with a lid and the fire turns off. After 10 minutes, the dish is ready.

Recipe for chicken hearts in cream sauce with mushrooms

One of the delicious and simple dishes is a gravy ofchicken hearts. The recipe of preparation in a creamy sauce with mushrooms is very refined, the ready treat has an amazingly delicate taste. For the dish you will need:

• 400 grams of hearts;
• one bulb on the side;
• 300 g of mushrooms;
• 200 ml of cream;
• spices to taste;
• vegetable oil.

The hearts are laid out in a container and poured intohalf an hour of cold water. Then put in a colander, until all the water drains. Then water is poured into the pot, salt and hearts are added. They cook for 20 minutes.

At this time, mushrooms are washed, laid out ina colander for getting rid of excess moisture and cut into small pieces. The bow is peeled and cut into half rings. The pan is filled with oil and mushrooms are poured out. They are fried over medium heat until all the liquid has boiled out.

The cut onion is added to the pan, and the wholethe mass is fried for another 7 minutes. The water is drained from the boiled hearts, after which they are put into a frying pan. Cream is poured out, and everything mixes well. Spices are added, and the dish is stewed on a small fire for another 15 minutes.

How to cook a sauce of chicken hearts in a multivark?

Chicken hearts are easily prepared in a multivark. The greens are used fresh or dried. For the dish you will need:

• 1 kg of chicken hearts;
• 3 pieces of onions;
• one medium carrot;
• 1 liter of water;
• greenery;
• salt and seasonings to taste.

The hearts are well washed and if desiredcleaned of unnecessary parts. For more rapid cooking cut in half. The carrots are peeled and coarsely rubbed. Onion is peeled and cut into cubes. All cooked products are laid in the multivark. Oil is not added. The dish is prepared for 45 minutes in the "Soup" or "Quenching" mode.

Bulgarian Recipe

An infusion of chicken hearts can be prepared more masterly, with the addition of a few other ingredients than described in the recipes above. For a Bulgarian dish you will need:

• 500 grams of hearts;
• one Bulgarian sweet pepper;
• 2 tomatoes;
• 1 onion head;
• one carrot;
• 3 cloves garlic;
• 5 tbsp. l. soy sauce;
• salt and seasonings to taste.

The hearts are washed, vegetables are cleaned andare cut. The multivarker is put on the "Bake" mode. The hearts are laid and prepared until the moisture evaporates completely. Then add carrots, tomatoes, peppers and onions. Soy sauce, salt and seasonings are poured in. Everything is thoroughly mixed. The multivarker is switched to the "Quenching" mode. The dish is cooked for 60 minutes.

Features of preparation

The spice of chicken hearts has its ownfeatures of cooking. In order to make the meat tender and juicy, hot boiled water is added. Cold leaches useful substances and gives meat products rigidity. Seasonings for a dish is better to use one-component, but you can experiment with several.

Tomato paste is often spread along withcarrots and onions or other vegetables. In this case, the hearts are added directly into the pan, but ten minutes are pre-cooked. It is interesting that then you do not need to catch the moment when the pink juice stops flowing from the meat. Added to the dish is the same broth.

To fill out the chicken hearts turned outmore dense, flour is added to it. To avoid the appearance of lumps, 1-2 tablespoons of the product are mixed in a glass of cold or warm water. Once all the lumps have been mashed, the mixture is slowly poured into a frying pan or saucepan.