How and for how long to cook chicken hearts. How long to cook chicken hearts Boiled chicken hearts

On the stove chicken hearts cook for 40-45 minutes

Cook chicken hearts in a slow cooker for 50-60 minutes

How long does it take to cook chicken hearts?

Hearts are one of the by-products that are often used in cooking. From this product you can prepare a huge number of different dishes: soups, gravies, salads, pies and much more. The hearts need to be cooked for 40 minutes to an hour.

Benefits and calorie content of chicken hearts

The calorie content of chicken hearts is 158-161 kcal per 100 g of product. Therefore, they are widely used in dietetics and clinical nutrition. This product contains many useful biological substances necessary for human life. It contains a large number of vitamins of different groups: PP, A, B (B1, B6, B12, B6). Hearts are also rich in minerals: zinc, phosphorus, potassium, sodium, calcium, copper, iron and many others. This by-product is enriched with easily digestible proteins and amino acids.

The balanced composition of chicken hearts has a beneficial effect on humans:

• strengthens the immune system;
• enhances hemoglobin synthesis, regulates blood sugar;
• has a beneficial effect on the cardiovascular and nervous system;
• promotes the construction of new muscle tissue;
• has anti-inflammatory and antiviral effects;
• is a source of energy;
• improves brain activity;
• tones and strengthens the skin.

And this is not the whole list of benefits that this product brings when consumed regularly.

How to cook chicken hearts correctly?

We take chicken hearts and prepare them for cooking. The product can be chilled or frozen. Therefore, if the offal is frozen, we first defrost it. It is advisable to soak the hearts for 30-35 minutes before cooking. Then we remove unnecessary arteries and fat from the offal. You can cut the product in half or leave it whole. Select a container for cooking (multi-cooker bowl or pan). Place chicken hearts there and fill them with water.

Cook on the stove. Put the pan on the fire. Bring to a boil. When the liquid begins to bubble, foam will begin to appear, which should be removed with a slotted spoon. Reduce the flame. And simmer over low heat for 20-25 minutes. Then add pre-fried onions, bay leaves and spices to taste. Cook for another 20-25 minutes.

Cook in a slow cooker. Place the filled bowl into the multicooker. Select the “Extinguishing” program. Set the cooking time to 50-60 minutes. When the liquid boils, remove the released foam. Add pre-chopped and fried onion, salt to taste, bay leaf.

Chicken hearts are a type of offal that is very popular in preparing various dishes. What can you make from chicken hearts? They are stewed, fried, boiled, used for first courses, and included in salads. Below we will tell you how to cook chicken hearts using the example of several delicious recipes.

Chicken hearts turn out very tender in sour cream sauce. This recipe can be called one of the simplest and most popular used for preparing this offal.

• onion - 1;
• carrot - 1;
• sour cream 10-15% - 2 tablespoons. l.;
• onion feathers - 20 g;
• olive oil - 1 table. l.;
• salt, pepper, turmeric;
• chicken hearts - 500 gr.

We thoroughly wash the hearts, you can cut off excess fat and blood vessels. We peel the onion and cut it into small cubes/quarters of rings, as you like. Heat the oil in a saucepan, put the onion in it and sauté for a few minutes. When the pieces become slightly transparent, add hearts to them. Mix with onions and leave to simmer covered for a quarter of an hour.

In the meantime, we clean and wash the carrots, cut them into thin pieces no more than 3 cm long and, after the allotted time, place them on the hearts. Stir and leave to simmer for another couple of minutes. Meanwhile, mix sour cream with spices and salt. If you like your gravy thin, you can add a little water to bring it to the desired consistency. Pour the sauce over the contents of the saucepan, stir and simmer over low heat for 5-7 minutes. Before serving, sprinkle the dish with chopped onion.

Chicken hearts with sour cream are most often served with mashed potatoes or pasta.

On a note. Before purchasing, be sure to check the expiration date of the product.

In creamy sauce

The creamy sauce makes the dish even more tender than in the recipe with sour cream.

The cooking principle is almost the same:

• hearts - 600 gr;
• bulb;
• carrot;
• salt;
• cream 10-15% - 200 g;
• post oil;
• water - ½ cup.

Wash the hearts under running water and leave to drain in a colander. Meanwhile, peel the vegetables and cut into thin strips. Carrots can be grated.

Heat the oil and fry the hearts until the liquid has completely evaporated. They need to be stirred periodically for uniform heat treatment - approximately 20-25 minutes. Add salt and spices, mix everything well, add the vegetables and fry for another five minutes.

In a glass, mix the cream with salt, pour the mixture over the hearts and simmer under the lid for about 10 minutes. Let it brew for a few minutes, then serve with a side dish of vegetables or mashed potatoes.

Soft chicken hearts with onions in a frying pan

Tender and soft chicken hearts in a frying pan can be prepared in just half an hour and served with any side dish.

For 2-3 servings you will need the following amount of products:

• hearts - 500 g;
• onion - 1 large;
• fast. oil;
• spices “For chicken” or “Universal”;
• several sprigs of fresh dill.

As a rule, the remaining blood vessels and fat are cut off from chicken hearts. You can leave a little fat to make the dish more juicy. Some housewives cut the hearts lengthwise and wash out the remaining blood. Let it drain a little in a colander.

Peel the onion and cut into thin half rings.

Pour a little oil into the frying pan, add the hearts and onions, sprinkle evenly with spices and salt, stir. Cover with a lid and leave for a third of an hour, then mix well and leave for another 15-20 minutes under the lid.

Sprinkle with fresh chopped dill before serving. The hearts are served as an appetizer with beer (if you use hot spices in the preparation), and also go well with side dishes of potatoes and rice.

On a note. To get the most soft and tender hearts, before frying, boil them in lightly salted water for 10 minutes after the water starts boiling.

Roast hearts with mushrooms

• hearts - 1 kg;
• potato
• onion - 1 medium;
• carrots - 1-2;
• garlic - 1 head;
• prunes - 7-9 units;
• paprika - 1 tsp;
• dried dill - 1-2 tsp;
• salt - 2 tsp.

Wash and clean the hearts (optional).

We clean and rinse the vegetables. Cut the onion into half rings, carrots into quarter rings. We cut the garlic cloves into slices, and the prunes into small cubes. Mix everything with the hearts, season and salt. Mix everything thoroughly.

Cut the potatoes into cubes separately and place them in portioned pots. Cubes can be cut into large pieces.

Let's set the oven to preheat to 180 degrees.

Place the mixture of vegetables and hearts on top of the potatoes. Pour a third of a glass of boiling water into each, cover with lids and put in the oven for an hour.

In a slow cooker

Cooking chicken hearts in a slow cooker simplifies the whole process a little - you don’t need to constantly stand near the dish, stir, or monitor its preparation.

The process of preparing products differs little from the usual:

1. Wash the hearts thoroughly.
2. We clean the vegetables, finely chop the onion, and grate the carrots on a coarse grater.
3. Place everything in a multi-cooker bowl, add salt, add some of your favorite spices, and mix.
4. Select the “Stew” or “Soup” program and set the timer for 45 minutes.

After cooking is complete, you can serve it immediately.

Salad with chicken hearts

Very simple and incredible delicious salad can be prepared using hearts.

For this you will need:

• hearts - 500 g;
• eggs - 3-4 units;
• cucumbers (fresh or pickled according to your own preference) - 2;
• canned corn — 1 bank;
• a bunch of greenery;
• mayonnaise - 250 gr;
• salt pepper.

Wash the hearts, remove the fat and boil them in salted water. You can add bay leaf for flavor. After boiling, cook for 20 minutes. Afterwards we put it in a colander.

While the hearts are cooking, let the eggs cook. Wash the cucumbers and cut them into small cubes. We do the same with boiled eggs. Let the hearts cool a little and cut into rings or cubes - as you like. Combine everything in a salad bowl, add corn, mayonnaise, salt and pepper. Mix. Wash the greens, chop them, sprinkle on top before serving.

Stew in tomato sauce

• hearts - 500-600 g;
• carrot - 1 large;
• onion - 1 medium;
• tomato paste - 150-250 ml (adjust to taste);
• salt, dry adjika, ground pepper.

Peel the onions and carrots. Cut the onion into half rings, and cut the carrot into three. Fry in oil for a few minutes. Add spices and salt.

You will need the following list of products:

• hearts - 1 kg;
• salt pepper;
• soy sauce - 6 table. l.;
• honey - 2 table. l.;
• balsamic/table vinegar - 3 tablespoons. l.

We wash the hearts, clean them if necessary, and put them in one deep container in which it will be convenient to marinate the product. Add honey and spices, as well as the rest of the recipe ingredients and mix thoroughly with your hands. Leave to marinate for 1-1.5 hours.

We string the marinated hearts onto wooden skewers, piercing them perpendicularly, alternating the wide and narrow parts of the hearts so that they sit tightly. Place them on a baking dish, into which we pour the remaining marinade and 2-3 glasses of water. Preheat the oven to 180 degrees. and bake the hearts for 10-15 minutes, then turn the skewers over and continue cooking for another quarter of an hour.

On a note. Pickled hearts can be stored in the refrigerator for 24 hours.

In soy sauce with garlic

Soy sauce with garlic gives chicken hearts a spicy taste.

We offer the following recipe for preparing this product:

• hearts - 500 g;
• soy sauce - 5 table. l.;
• garlic - 1 large head;
• tomato. pasta - 2 table. l.;
• sour cream - 5 table. l.;
• salt;
• spices;
• small onion.

Prepare the marinade: pass the garlic through a press, mix with sauce and spices.

Wash, peel and marinate the hearts in the marinade for half an hour. It is recommended to place pressure on top so that all the hearts are completely covered with the marinade.

While the offal is marinating, chop the onion and fry for a few minutes. Then add the hearts to the onion along with the marinade and simmer for about 15 minutes. Next, add the mixture of sour cream and paste, mix well and simmer under the lid for another quarter of an hour.

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.

The calorie content of chicken hearts is low, so they can be cooked for dietary purposes, 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 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, unlike frozen ones. 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 the pad of your 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 remains from them with a knife. blood vessels, fat and film, as well as pressing on each heart with your fingers to 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:

1. Clear the hearts of any accumulated blood by pressing lightly on each one.
2. Remove vessels, fat and films.
3. Rinse the offal with cool water, squeeze out excess liquid and cut each heart in half if necessary.
4. Pour water into a saucepan and boil.
5. Place chicken hearts in a container and let the water return to a boil. Boil for 10 minutes.
6. Drain the liquid and pour cool water over the offal - it should cover it. Let it boil again.
7. Skim off the foam.
8. 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:

1. Cleanse the hearts of blood and trim off excess fat.
2. Rinse them with cold water.
3. Pour 2.5 liters of water into a large saucepan. Turn on the stove.
4. Place the hearts in the water. When they boil, cook for half an hour over low heat, remembering to skim off the foam.
5. Peel the potatoes and cut into cubes. Place in broth.
6. Rinse the rice and place in a saucepan. Boil for 20 minutes.
7. Peel the carrots and onions. Finely chop and then fry in oil until golden brown.
8. Wash and chop the green onions.
9. 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:

1. Soak the offal in soy sauce. It is better to do this in the morning - by the evening the hearts will be well marinated.
2. Cut each chicken heart into two pieces without cutting all the way through.
3. Carefully beat off the offal on each side.
4. Break and shake the eggs.
5. Heat the frying pan. Dip the hearts in flour and eggs in turn.
6. 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:

1. Prepare the hearts for boiling by rinsing and removing unnecessary parts.
2. Dry them.
3. Heat the oil in a frying pan and add the hearts. Fry on both sides for 10 minutes.
4. Add the sauce to them and simmer for another 5 minutes, stirring. Season with salt and pepper and bring to readiness.
5. Place the prepared hearts in a separate container, and fry the onion cut into half rings in the sauce in a frying pan.
6. Wash and dry the lettuce leaves.
7. 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:

1. Wash and boil the hearts. Cool them and cut them into about six pieces.
2. Boil the potatoes and mash them.
3. Grind the cheese on a coarse grater.
4. Mix mashed potatoes, cheese and hearts. Add 1 egg to the mixture and add salt.
5. Divide into two even parts puff pastry. Roll out one and place on a greased baking sheet.
6. Cover it with the prepared filling.
7. Place the second rolled out sheet of dough on top. Pinch the edges.
8. Brush the surface of the pie with beaten egg.
9. 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.

Chicken hearts are among the dietary products. They consist mainly of muscle tissue, they contain a lot of protein, and the energy value of 100 g is only about 150 kcal, which is not much for meat products. 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. Poultry by-products require especially a lot of time for heat treatment.
• 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. Speed ​​up the process using a microwave or warm water It’s not worth it, 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 double boiler in 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:

• Wash the chicken hearts, 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.

Product Matrix: 🥄 🥄