Prepare dishes from chicken hearts, and you can easily combine low energy value with great nutritional value. In addition, they are also very tasty, and how could it be otherwise if you have a roast, kebab or hearty salad on your plate.
It is necessary
- For roast:
- - 1, 2 kg of chicken hearts;
- - 800 g of potatoes;
- - 400 g of carrots;
- - 2 onions;
- - 100 g sour cream;
- - 80 g of butter;
- - 3/4 tsp ground black pepper;
- - salt;
- - vegetable oil;
- For barbecue:
- - 1 kg of chicken hearts;
- - 100 ml of soy sauce;
- - 50 ml dry sherry or other fortified wine;
- - 50 ml of peanut butter;
- - 1 tsp mixture of peppers;
- For the salad:
- - 500 g of chicken hearts;
- - 3 onions;
- - 3 pickled or pickled cucumbers;
- - 2 carrots;
- - 30 g of dill;
- - 80 g of mayonnaise;
- - salt;
- - vegetable oil.
Instructions
Step 1
Roast chicken hearts
Rinse chicken hearts thoroughly and pat dry. Fry them in vegetable oil for 15 minutes over medium heat, add finely chopped onions and grated carrots, salt everything and cook for another 10-15 minutes. Place the cooked roast in pots, along with the resulting liquid and fat, and sour cream.
Step 2
Peel and dice the potatoes and divide them evenly into portioned dishes. Place an equal portion of butter on top, sprinkle with a pinch of salt and pepper. Boil water and pour in 1 tbsp. in each pot. Cover them with lids and place on a wire rack in an oven preheated to 180oC. Roast the chicken heart roast for 1 hour and 20 minutes.
Step 3
Chicken hearts shashlik
Combine soy sauce, wine, and pepper mixture. Whisk the mixture well, fill the prepared hearts with it and put them in the refrigerator to marinate for 4 hours, stirring gently from time to time. Soak wooden skewers in water, string chicken offal on them and fry the skewers in peanut butter for 7-10 minutes at medium heat. Transfer them to a paper towel and then to a thick-bottomed platter and serve with fresh vegetables.
Step 4
Chicken heart salad
Peel the onions and chop them finely. Grate the carrots on a coarse grater. Saute both in vegetable oil until soft and a lighter shade of orange vegetable. Wash the chicken hearts under running water, cut off the open portion and add the offal to the pan. Simmer everything together for about half an hour, covered over low heat.
Step 5
Cut the cucumbers into strips, finely chop the dill. Cool the stir-fry until warm and combine with the rest of the ingredients in a large salad bowl. Season the salad with mayonnaise, salt to taste and stir. Serve immediately until the dish is completely cold.
