Cooking a chicken heart with liver does not require any special culinary skills or additional expensive or rare ingredients. In addition, the prepared dish goes well with almost any side dish and will complement lunch or dinner in any family. It is also important that the presence of chicken liver in the human diet contributes to the saturation of the body with iron, and chicken hearts contain a large amount of protein.
It is necessary
-
- • 0.5 kg of chicken liver;
- • 0.5 kg of chicken hearts;
- • 1 onion;
- • chicken broth - 100 ml;
- • 2 tablespoons of sour cream;
- • vegetable oil;
- • bay leaf - 1 pc.
- salt
- pepper.
Instructions
Step 1
First you need to prepare chicken hearts and liver. Hearts need to be rinsed in cold water, cut off their vessels and excess fat. The liver should also be rinsed in cold water to see if there are any gall bladders. If there is even one burst gallbladder in the liver, the entire liver will be bitter. Cut the liver into small pieces. Hearts can not be cut if they are not very large. If the hearts are the size of a small plum, it is better to cut them in two. Allow excess moisture to drain.
Step 2
Chop the onion and fry in a hot skillet in vegetable oil until golden brown. Add the washed hearts and liver there, fry over high heat for 5 minutes, stirring occasionally. Intense frying will prevent the liver from falling apart and the hearts from becoming flabby. Then reduce the heat, pour 100 ml of chicken broth into the resulting mixture, cover the pan with a lid and leave to simmer for 10 minutes over low heat.
Step 3
When the protein curdles and the liver and hearts change color, add sour cream to the pan, stir well and leave to simmer for another 5 minutes. At the very end, add salt and pepper to taste and put the bay leaf in the pan. Simmer for another minute under the lid and remove from the stove. Best served with boiled potatoes, rice, buckwheat or boiled cauliflower. The dish can also be eaten chilled as a snack.
