Chicken hearts are a delicious and easy-to-cook offal. Hearts can be stewed, fried, boiled, used as filling for pies, added to salads and soups. Offal go well with sour cream, tomato sauce, honey, vegetables and herbs.
Chicken hearts and broccoli salad
This healthy and hearty salad can be served as an appetizer or main course.
You will need:
- 300 g of chicken hearts;
- 250 g broccoli;
- 130 g of red lentils;
- 0.25 lemons;
- 1 clove of garlic;
- 1 red onion;
- 2, 5 tbsp. tablespoons of balsamic vinegar;
- 5 tbsp. tablespoons of olive oil;
- 1 teaspoon of Dijon mustard;
- salt.
Chop the red onion into thin rings, put in a bowl and cover with balsamic vinegar. Leave it on for 15 minutes, stirring occasionally. Rinse chicken hearts, peel off films, boil in salted water. Disassemble the broccoli into small inflorescences, pour boiling water over, add salt and cook until soft. Place the cabbage in a colander and cool.
Rinse the lentils, cover with a little water and boil. Drain, let the lentils cool, and place them in a salad bowl. Add minced garlic, broccoli, and coarsely chopped hearts. Combine mustard with vegetable oil and freshly squeezed lemon juice, pour over the sauce over the salad and stir. Garnish with onion rings and serve.
Chicken hearts in sour cream
One of the most popular dishes is hearts stewed in sour cream. Serve with mashed potatoes or rice. If desired, the hearts can be supplemented with thinly sliced fresh mushrooms - for example, champignons.
You will need:
- 400 g of chicken hearts;
- 2 onions;
- vegetable oil for frying;
- 1 glass of sour cream;
- 1 tbsp. a spoonful of wheat flour;
- salt;
- freshly ground black pepper.
Rinse the hearts thoroughly, cut into 3-4 parts. Chop the onion thinly and fry in a little vegetable oil until golden brown. Reduce heat, put hearts in a skillet, add a little water and simmer under a closed lid until soft. Then add sour cream, salt, freshly ground black pepper and flour. Mix everything and cook until the sauce thickens. Before serving, you can sprinkle the dish with finely chopped parsley.
Heart soup
A delicious and nutritious option for everyday meals is chicken heart soup. The set of vegetables can be varied.
You will need:
- 500 g of chicken hearts;
- 1 large bell pepper;
- 3 medium sized potatoes;
- 2 ripe tomatoes;
- 2 bay leaves;
- salt;
- freshly ground black pepper;
- a bunch of parsley, dill and celery;
- sour cream to taste.
Rinse offal, cut in half, put in a saucepan and cover with cold water. Bring water to a boil, remove foam, and reduce heat. Boil the hearts for about 10 minutes, then add the peeled and lightly chopped potatoes to the pan. Season the soup with salt and cook for another 7 minutes. Peel the bell peppers from partitions and seeds, cut into squares. Pour boiling water over the tomatoes, remove the skin, coarsely chop the pulp. Put vegetables in soup, salt, add bay leaf. Boil the soup for another 7 minutes, add a handful of herbs and let the dish stand for 5 minutes with the lid closed. Pour soup into bowls, pepper and season with sour cream.
