How to cook chicken hearts
Products
Chicken hearts - 600 grams
Onions - 1 head
Bay leaf - 3 leaves
Salt - half a teaspoon
How to cook in a saucepan
1. Clean the chicken hearts from the accumulation of blood in the chambers by slightly squeezing each heart.
2. Remove films, vessels, fat.
3. Rinse the chicken under cool water, squeeze with your hands, cut each heart in half if necessary.
4. Pour 2-2.5 liters of water into a saucepan, wait until boiling over medium heat.
5. Add chicken hearts, let it boil again, cook for 10 minutes.
6. Drain the water from the pan, pour in new cool water to cover the hearts, let it boil again.
7. Skim off the formed foam.
8. Add salt, black pepper, whole peeled onion, bay leaves, cook for 20 minutes.
How to cook in a slow cooker
1. Put peeled and washed hearts into the multicooker bowl, pour in 1.5-2 liters of cool water, put half a teaspoon of salt, close the bowl.
2. Switch on the "Extinguishing" mode for 30 minutes.
How to cook in a double boiler
1. Place the peeled and rinsed chicken hearts on the first tier of the steamer, sprinkle evenly on top
salt - half a teaspoon, cover.
2. Pour water into a steamer, turn on for 40 minutes.
Fusofacts
- The cost chicken hearts - 180 rubles (Moscow average for June 2020).- Calorie content boiled - 145 kcal / 100 grams.
- To be correct to clean chicken hearts, it is necessary to cut off fat, vessels, cut each in half lengthwise and rinse thoroughly from blood. Fat, blood vessels and blood are edible, but give the finished dish a fatty flavor and calorie content.
- Weight 1 peeled heart - about 20 grams.
- The broth is quite rich during cooking, sufficient for making soups.
- If the storage conditions are violated or if the by-products are of poor quality, hearts can be hard after cooking. To soften them, cook them in cream or milk and add salt at the end of cooking.
- The smell of chicken hearts should be fresh, not too bright. If chicken hearts smell like chemistry, this is a sign of poor quality processing. Chicken hearts are also very susceptible to absorbing foreign odors. Add aromatic herbs or soak hearts in a solution of vinegar or lemon juice to fight off odor.
- Chicken hearts can taste bitter if not handled correctly. To ensure that the hearts do not taste bitter, it is necessary to carefully remove the blood and cut off the fatty parts.
Chicken heart soup
Productsper pot 4 liters
Hearts - 500 grams
Potatoes - 4 pieces
Parboiled rice - 4 tablespoons
Onions - 1 large head
Carrots - 1 large
Vegetable oil - 1 tablespoon
Green onions - 7-10 stems
Bay leaf - 1 piece
Salt and pepper to taste
How to make heart soup
1. Hearts to clear from blood clots and large veins, cut off excess fat.
2. Wash under running cold water, gently squeezing each heart in your fingers to squeeze out the blood.
3. Pour 2.5 liters of water into a saucepan, put on fire.
4. Put the offal in a saucepan, bring to a boil and cook for 30 minutes over low heat, removing the foam with a slotted spoon.
5. Peel the potato tubers, cut into 2 centimeter cubes and place in a saucepan.
6. Rinse the rice and put in a saucepan, cook for 20 minutes.
7. Peel the onions, carrots, chop and finely chop, fry in oil until the onions are golden brown.
8. Wash and chop green onions.
9. Add frying and herbs to the soup, season with salt and pepper to taste, cook for another 5 minutes.