How many minutes are chicken hearts cooked. Cooking delicious chicken hearts. How much to cook offal? How much to cook chicken hearts to be soft

Chicken hearts are considered a fairly cheap variety of meat products, which nevertheless has a pleasant taste and significant benefits for the body. Boiled, they are often used to prepare soups, snacks, hot and other dishes.

How to choose an offal?

Chicken heart should smell natural, but not strong. If some chemical notes are felt in the aroma, then, most likely, the offal was processed incorrectly, and may even be dangerous to the body. In addition, it should be remembered that hearts perfectly absorb other people's odors, which means that in order for the finished dish not to smell, for example, of fish next to which the chicken was stored, you will either have to use a sufficient amount of spices, or soak the meat in lemon juice or vinegar solution .

Still, it is worth choosing a chilled product that has a shorter shelf life, but much more benefit. In addition, the absence of the need for defrosting will speed up the entire cooking process.

Cooking time

On average, until cooked, chicken hearts need to be boiled for a long time: from forty to forty-five minutes. If you divide this time into stages, you get ten minutes after the first boil and from twenty to twenty-five minutes after the second boil of water. It will take half an hour to cook the offal in a slow cooker until soft, if you use the "Quenching" program. The same amount of time will be spent in a pressure cooker. If you have to cook in a double boiler, then the time increases slightly - usually the device's timer is set for forty minutes. In both cases, in order to bring the meat product to softness, it is allowed to increase the cooking time by five minutes.

To quickly prepare chicken hearts, it is recommended to cut them. In this case, the cooking time will be reduced to twenty minutes after boiling water. By the way, such heat treatment is always carried out under the lid. Before frying, it is enough to cook chicken hearts for about ten minutes, but you can immediately fry and then stew without preliminary measures. Chicken hearts for soup are boiled for thirty to forty minutes.

In principle, after half an hour, the meat can already be tasted, and if it turns out to be too tough, extend the cooking time. However, in the case when there is an acidic component among the components of the soup, for example, lemon juice, then the hearts will have to be cooked for at least forty minutes, and maybe more. This is explained by the fact that in an acidic environment, the processing of products is much slower.

General principles of preparation

In order to properly weld hearts, they will first have to be properly prepared. Meat offal is cleaned from the remnants of blood vessels, films and fat. These parts of the carcass are edible, but they give the dish an unpleasant aftertaste and increase the fat content, and hence the calorie content. If the hearts are not planned to be cut, then it is necessary to free their insides from blood. To do this, simply squeeze out the clots, squeezing each heart with your fingers. Finally, the product is washed under cold water coming from the faucet, and wring out. It is more convenient to do this with a large sieve or colander.

At this time, at least two-thirds of the pan is filled with water and placed on the stove. The liquid must be brought to a boil, then place the hearts in it, wait for the bubbles to reappear and detect for ten minutes. After the above period, all the water is drained, the hearts are poured with cold water and brought to a boil again. Then the fire decreases, the foam that appears is removed, and salt and spices, for example, parsley and black peas, are poured into the liquid. If desired, it is recommended to throw a peeled carrot and a clean onion into the water - it is believed that this is in better side change the taste of the finished product.

The second time, the hearts will have to be boiled for twenty to twenty-five minutes. You can check the readiness of the offal by piercing it with a knife or fork. An undercooked heart gives blood, and a finished one gives a liquid without color. By the way, each time you will need to pour as much water as necessary so that the hearts completely go under water. The remaining broth can then be used as a base for soup or porridge for a side dish.

There is also a recommendation that the hearts be soft, they should be boiled in milk or cream, and salted just before turning off the fire. It is better to cook in this way in case of uncertainty about the quality of the product, for example, if there are doubts about the conditions of their storage or the quality of the meat used. In addition, to avoid a bitter taste, it is important to carefully remove any existing blood and streaks of fat.

Recipes

Tasty, fast, and most importantly, hearty soup is prepared from chicken hearts. Having prepared a large pot of such food, for a few days you can forget about the problem with dinner for the whole family.

To prepare it you will need:

• 500 grams of hearts;
• four potatoes;
• four tablespoons of steamed rice;
• large carrot;
• one bulb;
• a dozen stalks of green onions;
• a tablespoon of vegetable oil;
• parsley, salt and pepper.

The hearts are cleaned and washed, after which they are laid in a saucepan in which two and a half liters of water have already been poured. The liquid is brought to a boil, after which the offal must be boiled for about half an hour, periodically removing the resulting foam.

At this time, it is worth doing vegetables. The potatoes are peeled, cut into cubes, the length and width of which do not exceed two centimeters, and after the above period are placed in a saucepan. Rice, pre-washed, is immediately sent there. While the ingredients will cook for about a quarter of an hour, you will need to fry the peeled and chopped onions and carrots until a golden hue appears. The washed onion feathers are cut into small pieces and sent to the soup along with the frying. The dish is salted, peppered and cooked for another five minutes.

Boiled hearts will become a full-fledged dish if cooked in a sauce of cheese and mustard. The list of ingredients includes:

• half a kilogram of hearts;
• 100 grams of either fresh or frozen mushrooms;
• 150 milliliters of cream;
• about thirty milliliters of olive oil;
• ten grams of flour;
• one hundred grams of butter;
• forty grams of Dijon mustard;
• fifty grams of melted butter;
• one hundred grams of hard cheese;
• salt.

First, the oil is mixed with salt and mustard to make a marinade. Hearts are poured with the substance, and they are removed for sixty minutes in the refrigerator.

Ghee is heated in a frying pan, after which the hearts are fried in it directly with the marinade on both sides until a golden crust appears. After that, finely chopped mushrooms are added to the container, the frying of which continues until the liquid contained in the mushrooms has completely evaporated.

The next step involves creating the sauce. Butter is melted in a saucepan along with cream, to which flour and mustard are then poured. The sauce is cooked, stirring constantly, until the desired thickening is achieved.

When the fire is turned off, half of the grated cheese is poured into the substance, which interferes until it is completely melted. Hearts are laid out on a saucer, poured with sauce and sprinkled with the remains of grated cheese.

An interesting recipe for cooking meat offal in batter. In addition to a kilogram of meat, useful:

• 400 grams of flour;
• five testicles;
• butter;
• 100 milliliters soy sauce;
• pepper and salt.

Peeled and washed hearts are marinated in soy sauce for three or four hours. After the above period, it is necessary to divide all copies into two halves, but not completely. Each piece is aligned in length and beaten off on both sides.

In a separate bowl, the egg is beaten with salt, and flour is poured on a saucer. The heart is first dipped in flour, then in the egg mixture, and then fried for about three minutes on each side until golden brown.

This chicken product is also used to implement such a dish as a salad. In the list of ingredients:

• 500 grams of meat;
• 150 milliliters of soy sauce;
• salad mix;
• onion;
• cherry tomatoes;
• vegetable oil;
• pepper and salt.

Chicken hearts are processed according to the usual scheme and cut in half. For about ten minutes they are fried in hot oil. After that, soy sauce, salt and pepper are poured there, if desired, and everything is stewed for about ten minutes, until the liquid has partially evaporated.

Ready-made hearts are taken by a special unit, and onions are fried in the remaining oil. A salad mixture is laid out on a large plate, then chicken hearts, onions and tomato halves.

As a dressing, already cooled soy sauce is used.

Skilled cooks can use boiled hearts to bake a pie. The list of components includes: half a kilogram of ready-made puff pastry;

• three potatoes;
• 500 grams chicken hearts;
• a couple of eggs;
• 200 grams of cheese;
• salt.

The meat by-product is washed and completely boiled. After cooling them, it is better to cut each heart into six or eight fragments. The potatoes are boiled, and then pounded to a puree state. The cheese is rubbed on a coarse grater.

Next, the above three products are mixed well and combined with one egg and salt. The puff pastry is divided into two parts. The first is rolled out to the required size and laid out on a pallet, smeared with butter or covered with baking paper. The resulting filling is then laid out on it. The pie is covered with the second part of the dough, also rolled out. The edges are connected, and the surface is smeared with a second egg. The oven is heated to 180 degrees, and the cake is placed in it for forty minutes.

For information on how and how long to cook a chicken heart, see the next video.

To boil chicken hearts, it is not necessary to have special culinary skills. The component is not too demanding and easy to handle. It only needs to be properly prepared for processing and know how much time to spend on aging in boiling water or steaming. On average, the duration of cooking chicken hearts does not exceed 30-40 minutes. True, it will take a few more minutes to prepare the products. Only in this case, the finished hearts will be juicy, tender and soft.

The nuances of pre-preparation of chicken hearts

The complexity of this stage lies in only one thing - chicken hearts are very small in size, and you will have to work with everyone.

The procedure consists of three simple manipulations:

• First, each product is lightly squeezed and rinsed to remove all accumulations of blood.
• Next, cut out films, vessels, fat clots. These components, although edible, significantly spoil the quality of the finished dish.

Tip: In order for offal of not the highest quality to be tasty and tender, you need to use two tricks. Firstly, they will have to be boiled not in water, but in milk or not very fat cream. Secondly, salt can be added only a couple of minutes before the product is turned off.

• Finally, we wash each element under running water, holding as much as needed, the liquid will not remain transparent. Now we squeeze the chicken hearts with our hands (it is useless to throw them into a colander) and cut into halves.

Now the product can be cooked in the traditional way or using one of the modern kitchen appliances.

How to boil hearts in the traditional way?

For 0.5 kg of a product prepared according to all the rules, we take an onion head, a couple of bay leaves, half a teaspoon of salt.
You need to cook products as follows:

• Pour 2 liters of water into a saucepan and bring to a boil. Then lay out the chicken hearts and wait for the boil again.
• It is recommended to cook the workpiece for 10 minutes, after which the water should be drained from the pan. Fill the product with fresh liquid so that it only covers the products. Bring the composition to a boil.
• If foam appears, remove it with a slotted spoon. Now we need to add all the other ingredients. The composition should be cooked for another 20-30 minutes. How much exactly, you have to determine by eye.

The product, which has reached readiness, is thrown into a colander, shaken several times to get rid of excess moisture. Now it remains to cool and can be used for its intended purpose. Chicken hearts prepared in this way can also be used as an independent dish, you just need to choose a suitable side dish for it.

Boil hearts in a slow cooker and double boiler

It is even easier to cook an offal using special devices for this. It will come out in about the same time, and the taste of the finished dish will be even more saturated, the texture will be soft.

• In a multicooker. Put the cleaned and washed hearts into the multicooker bowl, pour 2 liters of water, add half a teaspoon of salt. Close the lid, set the "Extinguishing" mode. To bring the product to the desired degree of readiness, set the timer for 30 minutes. If this time is not enough, add 10 minutes and repeat the treatment. No matter how much the product is processed, it is not necessary to change the water, as some cooks do.

• In a steamer. With this approach, it is possible not only to cook the offal, but to bring it to a very soft state, preserving the juice as much as possible. We lay out the products on a stand with holes in one layer, add a little. You can additionally lay out a couple of laurel leaves, if later the hearts are not planned to be used as part of a complex dish. It is difficult to say exactly how long it will take to process. On average, it lasts 35-40 minutes, after which we check the product for readiness and decide how to proceed.

Chicken hearts are quite difficult to digest. Although they do not become softer from prolonged processing, their texture does not change for the worse. Therefore, in the process of preparing the soup, it is recommended to first boil them until cooked, after which you can gradually add the remaining ingredients to the dish. True, the offal broth turns out to be quite liquid, it is better to add a cube to it.

Chicken hearts are an inexpensive but healthy and tasty delicacy that can be easily 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 process of the nervous and cardiovascular systems.

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

Chicken hearts are a versatile product, you can cook soups, main dishes from them, they make excellent salads, pies, goulash and even kebabs. But before proceeding directly to the cooking process, they must be properly selected and prepared.

How to choose chicken hearts. Choose chilled products - their peculiarity is that they have a short shelf life, which means they contain more useful substances as opposed to frozen ones. In addition, 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 lightly salted water for 20-30 minutes.

How to wash chicken hearts. Rinse the hearts lying in the 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 the inside of the offal. How to clean chicken hearts. From thoroughly washed hearts, cut off fats, vessels, remove the film. Rinse the offal again.

Using chicken hearts in cooking

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

You can eat this offal in fried, boiled, stewed and baked form. Use it for cooking first and second courses. Chicken hearts make very appetizing and hearty soups, hodgepodges, salads, roasts, stews, pilaf, side dishes, goulash.

They serve as an excellent basis for making pates, snacks, and are used as fillings for pies, pancakes. And kebabs from hearts can be safely attributed to the category of festive dishes.

It is very important to choose the right offal when buying. Chicken hearts should be fresh, without foreign smell, have a dark red color, dense elastic structure. It is desirable that they be sold chilled, not frozen. Refuse to buy if the surface of the hearts has a brownish-brown color, a lot of external damage.

Preliminary preparation

To properly cook chicken hearts, they must first be prepared. Before cooking, the product should be thawed naturally or in the microwave, then cut in half (lengthwise) and rinsed thoroughly to remove blood clots that usually accumulate inside.

Sometimes housewives skip the cutting stage if the recipe for cooking a dish (for example, skewers on skewers) suggests the presence of whole hearts. Then they need to be soaked for 30-50 minutes from the remnants of blood in cold, slightly salted water.

After soaking, rinse the hearts with running water. In the process of washing, press your fingers on the middle of each heart to push out the remaining bloody lumps from the inside.

Do not forget to cut off the remnants of the pericardial sac and the vessels sticking out. Sometimes for cooking diet food, you need to trim the fat located at the edges of the heart. But if you plan to fry kebabs or a heart on the grill, then the fat should be left - it will give the meat extra juiciness.

How long to cook chicken hearts until cooked?

Cooking chicken hearts takes place in several stages, so the question of how long to cook chicken hearts can be safely answered that an average of 40-45 minutes (10 minutes after the first boiling of water in a saucepan and 20-25 minutes after boiling new water again) .

How to cook chicken hearts in a pan?

A simple and time-tested way to boil chicken hearts is to cook 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 of blood vessels, fat and film from them with a knife, and also by pressing on each heart with your fingers squeeze out blood clots that may be inside, after which we thoroughly wash all the hearts in cold running water using a colander.
• At this time, put a pot of water on the stove and bring to a boil over high heat (there should be enough water, at least 2/3 of the pot, so that the hearts float freely in it).
• We put the cleaned and washed chicken hearts in boiled 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 curl the hearts with new cold water and bring it to a boil over high heat again.
• After boiling the water again, reduce the fire so that the water does not boil 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 cooking.
• After boiling water, 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 (no blood should come out from the inside, but just a colorless liquid).

Step by step instructions for cooking chicken hearts

Preparation for boiling and the preparation itself includes the following steps:

1. Clear the hearts from the accumulation of blood by applying light pressure on each of them.
2. Remove vessels, fat and films.
3. Rinse the offal with cool water, squeeze out excess liquid and, if necessary, cut each heart in half.
4. Pour water into a saucepan, boil.
5. Put chicken hearts in a container and let the water boil again. Boil 10 minutes.
6. Drain the liquid and fill the offal with cool water - it should cover it. Let it boil again.
7. Remove foam.
8. Salt, pepper. Add whole peeled onion and bay leaves. Boil for another 20 minutes and you can remove from heat.

Easy chicken heart recipes

This type of offal is often used to make soups or as an addition to pasta, rice, cereals or mushrooms. From chicken hearts, you can cook pilaf, stew, barbecue, goulash, meatballs and much more.

chicken heart soup

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

Cooking process:

1. Cleanse the hearts of blood and cut 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. Put the hearts in the water. When they boil, cook for half an hour over low heat, not forgetting to remove the foam.
5. Peel potatoes, cut into cubes. Put in broth.
6. Rinse the rice and place in a bowl. Boil 20 minutes.
7. Peel carrots and onions. Finely chop, and then fry in oil until golden brown.
8. Wash and chop green onions.
9. Transfer the roast to the soup and add the greens. Salt, pepper, 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 of soy sauce, 5 eggs, pepper and salt.

Cooking process:

1. Soak offal in soy sauce. It is better to do this in the morning - by the evening the hearts will marinate well.
2. Cut each chicken heart in two without cutting all the way through.
3. Gently beat off the offal on each side.
4. Break and shake the eggs.
5. Heat up the pan. Dip hearts alternately in flour and eggs.
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 hearts for boiling by rinsing and removing unwanted parts.
2. Dry them.
3. Heat the oil in a frying pan and lay out the hearts. Fry on both sides for 10 minutes.
4. Add the sauce to them and simmer for another 5 minutes, stirring occasionally. Salt, pepper and bring to readiness.
5. Remove the finished hearts in a separate container, and fry the onion cut into half rings in the sauce in a pan.
6. Wash and dry lettuce leaves.
7. Put lettuce leaves in a suitable container, sprinkle hearts and onions on top. Drizzle 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. Rinse and boil the hearts. Let them cool and cut into about six pieces.
2. Boil potatoes, mash.
3. Grind the cheese on a coarse grater.
4. Mix mashed potatoes, cheese and hearts. Add 1 egg to the mixture and season with salt.
5. Divide the puff pastry into two even pieces. Roll out one, put on a greased baking sheet.
6. Cover it with the prepared stuffing.
7. Lay the second rolled out piece of dough on top. Pinch the edges.
8. Brush the surface of the pie with the 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 tips:

• It is better to boil 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 desirable to fry the offal for butter or on a mixture of butter and vegetable oils- They are more tender and softer.
• If you doubt the readiness of the hearts, pierce them with a knife. Above is a light broth - ready, red ichor - you still need to cook.
• Chicken hearts are meat that is interesting both in structure and in taste. Properly prepared offal diversifies your diet with new dishes. Do not be afraid to experiment with the combination of various ingredients, chicken hearts, just like the chicken itself, are combined with almost all products.

You can check whether the chicken hearts are ready with a toothpick or a knife: you need to pierce any of them with the selected object. If the liquid that comes out is colorless, then 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 cereals.

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 us dwell on the features of storing chicken hearts. Like all by-products, they are stored refrigerated for 48 hours. If you want to extend the expiration date, then place the product in the freezer. After thawing, 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 hearts have a greenish tint, and after cooking they are bitter. This happens if bile gets into the product during the process of cutting the bird. So that the bitterness in the finished offal is not felt so much, it is recommended to soak the hearts for 20-30 minutes before cooking in a solution of vinegar or diluted lemon juice.