How to cook chicken heart. How long does it take to cook chicken hearts? How many minutes does it take to cook a chicken heart? Braised chicken hearts

How long to cook chicken hearts until done

Chicken heart is one of the most useful offal and one of the favorite ingredients of many housewives. Chicken hearts taste great and go well with many foods. Therefore, they are used to prepare main courses, soup, salad, kebabs, filling for pies, pancakes and dumplings.

Chicken hearts are low in calories, so they can be cooked for dietary nutrition, including for a child. The hearts contain a lot of vitamins and mineral salts, which is good news. For chicken hearts to be soft, it is advisable to prepare the freshest ones, which have been in the store for no more than 1 day. Otherwise, the blood in the hearts may deteriorate.

Before cooking, the blood from the hearts must be removed. To do this, the hearts are soaked in salt, washed well, and cut in half. Chicken hearts cook quickly and easily, so housewives actively use them in their dishes.

Chicken hearts are one of the dietary products. They consist predominantly of muscle tissue, they contain a lot of protein, while energy value 100 g of them is only about 150 kcal, which for meat products A little. Chicken by-products can become the basis for first and second courses, as well as salads. The dishes made from them are satisfying, have unique organoleptic qualities and are relatively inexpensive. But some novice housewives bypass this valuable product only because they do not know how to cook chicken hearts correctly. Once you get acquainted with the technology for preparing this affordable chicken by-product, you can enrich your family menu with new tasty and healthy dishes.

Features of cooking chicken hearts so that they are soft

In order for a dish of chicken hearts to turn out tasty and appetizing, you need to know how to select and prepare the product for cooking, as well as how and how much it needs to be cooked.

High-quality chicken hearts have a rich color and natural smell. If they exude an unpleasant aroma, it means they are no longer fresh or were stored incorrectly. Hearts that have a greenish tint are either spoiled or stained with bile. The former are no longer suitable for eating, the latter will taste bitter. However, the bitterness can be removed by washing the offal well and soaking it for an hour in water acidified with lemon juice or vinegar.
The hearts of young chickens will be softer and cook faster than the hearts of older birds. Especially a lot of time heat treatment require by-products from poultry.
Chilled hearts almost always turn out juicier than frozen ones, but their shelf life does not exceed two days. If you are not sure that you will have time to prepare a meal from them within the specified period, it is better not to risk it and take a frozen product, especially since it is even cheaper.
Frozen hearts can also be cooked deliciously, but to do this they need to be given the opportunity to thaw in natural conditions, avoiding a sharp temperature change. You should not speed up the process using a microwave or warm water, as this will negatively affect the organoleptic qualities of the finished dish.
Before cooking, chicken hearts must be thoroughly washed in running water, removing blood clots from them, cutting off vascular formations and pieces of fat. Blood clots are easily washed out with water if the hearts are cut into halves. If the dish involves the use of whole hearts, then they should be soaked in cool water for half an hour, and then rinsed, squeezing out blood clots from them. Vessels and fat are still removed, as they spoil the taste of the dish and increase its calorie content.
To make the hearts soft, it doesn’t hurt to soak them in milk for 20-30 minutes before cooking, or even boil them in milk or water with the addition of sour cream and cream. When boiled in milk, the hearts are ready about 10 minutes earlier, but this method cannot be called economical.
Traditional technology for preparing chicken hearts involves cooking them in two stages. Fill them with cold water, bring them to a boil and cook for 10 minutes, then rinse, fill with clean water and cook until tender. After boiling the second portion of water, you can add onions, carrots, and spices to it, which will make the hearts more fragrant. You need to salt the offal only 10 minutes before it is ready, otherwise it may turn out tough.

The longer you cook chicken hearts, the softer they will be, but there is still no need to exceed the cooking time indicated in the recipe.

Cooking time

The cooking time for chicken hearts depends on their size and what they are cooked in.

In a saucepan, small chicken hearts are cooked for a total of 30-40 minutes, if you only take into account the time they cook in boiling water.
If you use a multicooker, you will need to cook them in the “Stew” or “Soup” mode for 40-50 minutes, depending on the power of the unit.
When using a pressure cooker, cook chicken hearts in the “Meat” mode for 30-40 minutes, depending on how long the particular device takes to build up and release pressure.
Chicken hearts take the longest to steam. If you put them in a steamer at large quantities(about 1 kg), then it will take 1.5 hours to bring them to readiness. If you steam only 300-500 g of hearts, then 60 minutes will be enough.
When preparing chicken hearts for a child, it is advisable to increase the cooking time by 10-20 minutes.
If the offal you are going to cook is taken from an adult bird, it will take 1.5 times longer to cook it than indicated above.
By cutting the hearts into pieces, you will reduce the total cooking time by 1.5-2 times.

If the hearts are boiled for soup or for further stewing or frying, then it is enough to boil them until half cooked.

Chicken hearts in a pan

chicken hearts – 0.5 kg;
Bay leaf- 1 PC.;
allspice – 3 pcs.;
salt - to taste;
water – 3 l.

Cooking method:

Rinse the hearts by cutting them in half to remove any blood clots. Trim away blood vessels and fat.
Place the hearts in a saucepan, fill them with 1.5 liters of water.
Over medium heat, bring the contents of the pan to a boil, cook for 10 minutes.
Rinse the offal, place in a clean pan, and fill with fresh water.
Bring to a boil again. Add allspice and bay leaf. Reduce heat and simmer for 20 minutes. Add salt 10 minutes before readiness.

Ready-made hearts can be used for salads, soup and other dishes; broth is also useful. To prevent the broth from becoming bitter, having strongly infused it with spices, after completing the preparation of the hearts, it does not hurt to strain it.

Chicken hearts for salad

chicken hearts – 0.3 kg;
water – 1 l;
salt - to taste.

Cooking method:

After washing the hearts well, cut them into strips or other pieces, as required by the salad recipe.
Pour cold water over the offal and bring to a boil. Cook for 5 minutes, skimming off the foam with a slotted spoon. Reduce heat and continue cooking for another 15 minutes. Don't forget to add some salt 5 minutes before it's ready.
Place the hearts in a colander and let them cool and dry.

All that remains is to assemble the salad according to the chosen recipe and serve.

Soft chicken hearts in milk

chicken hearts – 0.5 kg;
milk – 0.5 l;
water – 1 l;
salt - to taste.

Cooking method:

Rinse the chicken hearts and soak for half an hour in cold water. Rinse again, squeezing out any blood clots. Trim away blood vessels and fat.
Dilute milk with water and bring to a boil.
Place chicken hearts into the boiling liquid. Boil them for half an hour, add salt and continue cooking for another 5-10 minutes.

Hearts boiled in milk always turn out tender and soft. You can prepare them according to this recipe for children and the elderly.

Chicken hearts in a slow cooker

chicken hearts – 0.5 kg;
water - how much will it take;
salt, spices - to taste.

Cooking method:

Place the prepared offal into the multicooker bowl. Add salt and spices to them. Fill with water so that it is about 2 fingers higher than them.
Turn on the device by selecting the “Extinguishing” program. Set the timer for an hour.

After completing the program, all that remains is to drain the hearts in a colander and rinse.

Hearts in a pressure cooker

chicken hearts – 0.3 kg;
sweet pepper – 0.2 kg;
tomato – 100 g;
salt, spices - to taste.

Cooking method:

Cut vegetables into pieces average size. Place the prepared hearts on them.
Salt and pepper the products.
Select the “Meat” program and cook the hearts with vegetables for 30 minutes.

After the pressure cooker releases the pressure, vegetables and offal can be removed and served as a main dish, adding a side dish.

Chicken hearts are small in size, but consist of dense muscle tissue, so they need to be cooked for a long time. Only by following the technology for preparing these offal can you make them soft and juicy.

Chicken hearts are an inexpensive, but healthy and tasty delicacy that can easily be prepared at home, so in this article we will look at how to cook chicken hearts correctly and for how long so that they are soft and tender after cooking.

Chicken hearts are delicious and useful product, which is recommended for consumption by people suffering from anemia, as well as disorders in the functioning of the nervous and cardiovascular systems.

Chicken heart is a small by-product (3-5 cm) with a small mass (22-28g), having dense muscle fibers of a dark red color. Chicken hearts are inexpensive and therefore considered a budget product. Their popularity is also explained by their pleasant taste, the ability to be used for preparing various dishes, and their high nutritional value.

Chicken hearts are a universal product; they can be used to cook soups, main courses, they make excellent salads, pies, goulash and even kebabs. But before proceeding directly to the cooking process, they must be correctly selected and prepared.

How to choose chicken hearts. Choose refrigerated products - their peculiarity is that they have a short shelf life, which means they contain more useful substances, as opposed to frozen. Plus, there is no need to thaw them. If your product is frozen, thaw it on the bottom shelf of the refrigerator. Immediately before processing, place the hearts in slightly salted water for 20-30 minutes.

How to rinse chicken hearts. Rinse the hearts that have been sitting in water thoroughly under cold running water, pressing on each heart with a pad. thumb, this will help push out the remaining blood clots from inside the offal. How to clean chicken hearts. From thoroughly washed hearts, cut off fats, blood vessels, and remove the film. Rinse the offal again.

Using chicken hearts in cooking

The heart of the bird has an exquisite and unique taste, and it goes well with a variety of ingredients (vegetables, cereals, pasta, sauces).

This offal can be eaten fried, boiled, stewed and baked. It is used for preparing first and second courses. Chicken hearts make very appetizing and satisfying soups, hodgepodge, salads, roasts, stews, pilaf, side dishes, and goulash.

They serve as an excellent basis for making pates, snacks, and are used as a filling for pies and pancakes. And heart kebabs can easily be classified as festive dishes.

It is very important to choose the right offal when purchasing. Chicken hearts should be fresh, without any foreign smell, have a dark red color, and a dense elastic structure. It is advisable that they be sold chilled rather than frozen. Refuse to purchase if the surface of the hearts is brownish-brown in color or has a lot of external damage.

Preliminary preparation

To properly cook chicken hearts, you must first prepare them. Before cooking, the product should be defrosted naturally or in microwave oven, then cut in half (lengthwise) and rinse thoroughly to remove blood clots that usually accumulate inside.

Sometimes housewives skip the cutting step if the recipe for preparing a dish (for example, kebabs on skewers) requires the presence of whole hearts. Then they need to be soaked for 30-50 minutes to remove any remaining blood in cold, slightly salted water.

After soaking, rinse the hearts with running water. While rinsing, press your fingers into the middle of each heart to push out any remaining bloody lumps from inside.

Do not forget to cut off the remnants of the pericardial sac and protruding vessels. Sometimes, to prepare a dietary dish, you need to trim off the fat located around the edges of the heart. But if you plan to grill kebabs or hearts, then the fat should be left - it will give the meat additional juiciness.

How long to cook chicken hearts until done?

Cooking chicken hearts takes place in several stages, so when asked how long to cook chicken hearts, you can safely answer that on average 40-45 minutes (10 minutes after the first boil of water in the pan and 20-25 minutes after boiling new water again) .

How to cook chicken hearts in a saucepan?

A simple and time-tested way to cook chicken hearts is to boil them in a saucepan, which takes place in several stages, so let’s look at step by step how to boil chicken hearts in a saucepan:

The first step is to prepare the purchased chicken hearts for cooking. To do this, you need to carefully cut off the remaining blood vessels, fat and film from them with a knife, and also by pressing on each heart with your fingers, squeeze out any blood clots that may be inside, after which we thoroughly rinse all the hearts in cold running water using a colander.
At this time, put a pan of water on the stove and bring to a boil over high heat (there should be enough water, at least 2/3 of the pan, so that the hearts float freely in it).
Place the cleaned and washed chicken hearts in boiling water in a saucepan and after boiling the water again, cook for 10 minutes over low heat, then drain all the water from the pan and add new cold water to the hearts and bring it back to a boil over high heat.
After the water boils again, reduce the heat so that the water does not boil too much, remove the foam formed on the surface of the water with a spoon or slotted spoon and add salt and spices (bay leaf, allspice and black peas) to the water to taste. You can also add a whole peeled onion and one peeled carrot to make the hearts taste better after boiling.
After the water boils, cook the hearts for 20-25 minutes, after which we check them for readiness by piercing one of the hearts with a toothpick or knife (there should be no blood coming out from the inside, but just a colorless liquid).

Step-by-step instructions for cooking chicken hearts

Preparation for boiling and cooking itself includes the following steps:

Clear the hearts of any accumulated blood by pressing lightly on each one.
Remove vessels, fat and films.
Rinse the offal with cool water, squeeze out excess liquid and, if necessary, cut each heart in half.
Pour water into a saucepan and boil.
Place the chicken hearts in the container and let the water return to a boil. Boil for 10 minutes.
Drain the liquid and pour cool water over the offal - it should cover it. Let it boil again.
Skim off the foam.
Salt and pepper. Add the peeled whole onion and bay leaves. Boil for another 20 minutes and you can remove from heat.

Simple recipes for dishes with chicken hearts

This type of offal is often used to make soups or as an addition to pasta, rice, porridge or mushrooms. You can cook pilaf, stew, shish kebab, goulash, cutlets and much more from chicken hearts.

Chicken heart soup

For this dish you will need 4 potatoes, 500 g of hearts, 4 tbsp. spoons of steamed rice, 1 onion, carrots, vegetable oil, bay leaf, green onions, pepper, salt.

Cooking process:

Cleanse the hearts of blood and trim off excess fat.
Rinse them with cold water.
Pour 2.5 liters of water into a large saucepan. Turn on the stove.
Place the hearts in the water. When they boil, cook for half an hour over low heat, remembering to skim off the foam.
Peel the potatoes and cut into cubes. Place in broth.
Rinse the rice and place in a saucepan. Boil for 20 minutes.
Peel the carrots and onions. Finely chop and then fry in oil until golden color.
Wash and chop the green onions.
Transfer the roast to the soup and add herbs. Add salt and pepper and leave to cook for another 5 minutes. Ready!

Chicken hearts in batter

According to the recipe, you will need to stock up on 900 g of chicken hearts, 420 g of flour, 100 ml soy sauce, 5 eggs, pepper and salt.

Cooking process:

Soak the offal in soy sauce. It is better to do this in the morning - by the evening the hearts will be well marinated.
Cut each chicken heart into two pieces without cutting all the way through.
Carefully beat off the offal on each side.
Break and shake the eggs.
Heat the frying pan. Dip the hearts in flour and eggs in turn.
Fry on both sides until done.

Salad of chicken hearts and lettuce leaves

For this simple salad you need to have at home 500 g of chicken hearts, one onion, 160 ml of soy sauce, 100 g of a mixture of lettuce leaves, vegetable oil, pepper and salt.

Cooking process:

Prepare the hearts for boiling by rinsing and removing unnecessary parts.
Dry them.
Heat the oil in a frying pan and add the hearts. Fry on both sides for 10 minutes.
Add the sauce to them and simmer for another 5 minutes, stirring. Season with salt and pepper and bring to readiness.
Place the prepared hearts in a separate container, and fry the onion cut into half rings in the sauce in a frying pan.
Wash and dry the lettuce leaves.
Place the lettuce leaves in a suitable container and top with hearts and onions. Top with remaining sauce.

Chicken heart pie

Stock up on 0.5 kg of chicken hearts and the same weight of ready-made puff pastry, 3 potatoes, 200 g of cheese, a couple of eggs and salt.

Cooking process:

Wash and boil the hearts. Cool them and cut them into about six pieces.
Boil the potatoes and mash them.
Grind the cheese on a coarse grater.
Mix mashed potatoes, cheese and hearts. Add 1 egg to the mixture and add salt.
Divide into two even parts puff pastry. Roll out one and place on a greased baking sheet.
Cover it with the prepared filling.
Place the second rolled out sheet of dough on top. Pinch the edges.
Brush the surface of the pie with beaten egg.
Bake in preheated oven for up to 40 minutes. The pie is ready!

How and how much to cook chicken hearts - tricks and useful tips:

It is better to boil the hearts not in just salted water, but with the addition of spices and vegetables, so they will turn out tastier and more aromatic.
It is advisable to fry the offal on butter or a mixture of butter and vegetable oils - they turn out more tender and softer.
If you doubt the readiness of the hearts, pierce them with a knife. The light broth above is ready, the red ichor needs to be cooked some more.
Chicken hearts are meat that is interesting both in structure and taste. Properly prepared offal will diversify your diet with new dishes. Don’t be afraid to experiment with combining a variety of ingredients; chicken hearts, just like the chicken itself, can be combined with almost all products.

You can check whether the chicken hearts are ready using a toothpick or a knife: you need to pierce any of them with the selected object. If the liquid that flows out is colorless, it means the product is cooked. If the juice has a reddish tint, you need to cook the hearts a little more. When boiling chicken hearts, a rich broth is formed - it is perfect for soups or porridges.

Chicken hearts strongly absorb foreign odors. To eliminate them, you need to add seasonings to the broth when boiling or soak the hearts in advance in a solution of lemon juice or vinegar.

In conclusion, let’s look at the features of storing chicken hearts. Like all offal, when refrigerated, they are stored for 48 hours. If you want to extend the shelf life, then place the product in the freezer. After defrosting, it is not recommended to re-freeze the hearts, as they will lose their taste. It is better to store the boiled heart in a special vacuum container, placing it in the refrigerator for 2-3 days.

Sometimes the hearts have a greenish tint, and after cooking they taste bitter. This happens if bile gets into the product during the cutting process. To ensure that the bitterness in the finished offal is not felt so strongly, it is recommended to soak the hearts for 20-30 minutes in a vinegar solution or diluted lemon juice before cooking.

- Price chicken hearts - 180 rub. (average for Moscow as of May 2018).

- Calorie content boiled - 145 kcal/100 grams.

To get it right clean chicken hearts, it is necessary to cut off the fat, blood vessels, cut each one in half lengthwise and rinse thoroughly to remove any blood. Fat, blood vessels and blood are edible, but give the finished dish a fatty taste and calorie content.

- Weight 1 cleaned heart - about 20 grams.

When cooked, the broth becomes quite rich, sufficient for making soups.

If storage conditions are violated or the offal is of low quality, the hearts may be tough 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 strong. If chicken hearts smell like chemicals, this is a sign of poor processing. Chicken hearts are also very susceptible to absorbing foreign odors. To fight off foreign odors, add aromatic seasonings or soak the hearts in a solution of vinegar or lemon juice.

Chicken hearts can taste bitter if they are not processed 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

Products
4 liters per pan
Hearts - 500 grams
Potatoes - 4 pieces
Steamed rice - 4 tablespoons
Onion - 1 large head
Carrots - 1 large
Vegetable oil - 1 tablespoon
Green onions - 7-10 stalks
Bay leaf - 1 piece
Salt and pepper - to taste

How to make heart soup
1. Clean the hearts from blood clots and large veins, cut off excess fat.
2. Wash under running water cold water, lightly squeezing each heart between your fingers to squeeze out the blood.
3. Pour 2.5 liters of water into a saucepan and put on fire.
4. Place the offal in a saucepan, bring to a boil and cook for 30 minutes over low heat, skimming off the foam with a slotted spoon.
5. Peel the potato tubers, cut into cubes with a side of 2 centimeters and place in a saucepan.
6. Rinse the rice and place in a saucepan, cook for 20 minutes.
7. Peel the onion and carrots, cut and chop finely, fry in oil until the onions are golden brown.
8. Wash and chop the green onions.
9. Add roast and herbs to the soup, salt and pepper to taste, cook for another 5 minutes.