How much chicken heart is cooked. Delicious and healthy chicken hearts. How much to cook them and how? Chicken heart soup

By-products are distinguished by their distinctive taste and texture. Therefore, for example, the question arises - how much to cook chicken hearts so that they become soft? In general, the following rule applies: the product is cooked for about half an hour from the moment of boiling.

However, there are some subtleties associated with various cooking technologies. Duration of cooking chicken hearts for different cases and meals may vary.

There are thousands of recipes for all kinds of soups, but the principles of their preparation are very few:

1. Soup is a broth made from meat or vegetables.
2. To get this broth, the meat must be placed only in cold water.
3. After that, the meat and other components must be cooked over moderate heat so that there is no violent boil. Then the soup will turn out to be really transparent and attractive, which is also important for the appetite.
4. And how many chicken hearts are boiled after boiling? Not less than half an hour, but on the other hand - and no more than 40 minutes.

After 30 minutes from the start of the boil, you can just taste the meat - it is already completely ready for consumption, it just might turn out to be a little harsh. It is for softening that we may need an additional 7-10 minutes.

Soup from chicken hearts

There is another great test: we catch a chicken heart, pierce it with a knife or a toothpick. If clear (and not cloudy or even more bloody) water flows out of it, everything is fine - you can extinguish the fire and invite your family to the table.

And if some sour component is initially present in the soup, how much do you need to cook chicken hearts to make them soft? Then cooking will take a little more time: from the moment of boiling, we need to spend at least 40 minutes.

The fact is that in an acidic environment, any food is cooked much slower. Therefore, lovers of sour cabbage soup, soup with lemon juice need to wait a little. Although, of course, the sour component can be cooked separately, and then simply added to the main pan about 5 minutes before cooking.

NOTE

The answer to the question of how much to cook chicken hearts until tender depends on their processing. If they were previously cut in half, after boiling, it is enough to cook for 20 minutes over medium heat. We try, check - and you can eat.

How long does it take to cook chicken heart for salad

And this is a completely different story, because a salad or cold appetizer with hearts is not the first, but, in fact, the second dish. And, of course, we want to enjoy juicy, but at the same time soft, cooked meat. How to be?

1. If you want to get meat with a pleasant crust, of course, it is better to fry it - 5 minutes on each side over high heat, and then simmer over moderate heat (with a little water) for another 15 minutes. The hearts will be really juicy.
2. But you can boil them. Then we boil the water, put the offal in boiling water and cook over high heat for no more than half an hour. Boiled chicken hearts can be immediately salted and seasoned (right in the water).
3. If you want the product to turn out especially spicy, we act like this. Put in boiling water for 3 minutes, cook over high heat, remove all hearts with a colander. Now put it back in the pot and pour in a little boiling water so that it only covers the meat a little. Salt, season and simmer over medium heat for up to half an hour.

How much to cook chicken hearts so that they are soft

The principles of cooking will be exactly the same: we put meat in cold water for soup, in boiling water for salad. Well, to achieve softness, we act like this:

1. Or we cook a little longer (for 5-10 minutes), but always on moderate heat, and not in boiling water.
2. You can also pre-marinate the offal - for example, put it in onion juice for half an hour (you can make it using a meat grinder) or milk, cream of any fat content. But in this case, it is better not to cook it, but to simmer it: first, fry over high heat (5 minutes on each side), then cook in a small volume of liquid for another 15-20 minutes.

How much do you need to cook chicken hearts in a slow cooker

To cook this product in a multicooker, you need to select the "Soup" or "Stew" mode. And you should cook for at least 40 minutes, maximum - 1 hour. The fact is that in a multicooker, such a strong heat is not created, as, for example, in boiling water, or even more so in hot oil heated in a frying pan. Therefore, the time increases.

One more important point- hearts in a slow cooker can be stewed with components that require a long preparation - for example, potatoes and especially cabbage. For potatoes cut into small pieces, the same 40-60 minutes is enough, and whole tubers need to be cooked for 1 hour.

As for the cabbage, this is a real record holder that makes us wait longer than usual. We will simmer for at least an hour, but no more than 90 minutes. If you don't want the hearts to become too soft, it is better to extinguish them separately - then they will be juicy and with a pleasant consistency.

How long does it take to cook chicken hearts until ready for pate

Yes, you can also make a pate from chicken hearts. The liver, of course, has not been canceled. Hearts will be used as an additional component (stomachs can also be added). Although, if there is a desire to taste something unusual, you can make a pate only from hearts alone - let the eaters try to guess what they were served for the dish.

In this case, we will act like this:

1. If you cook a product in a multicooker, you can turn on the "Baking" mode and cook for at least 1 hour.
2. In the "Quenching" mode in a slow cooker, cook for 1.5 hours.
3. If we cook in a saucepan, put the offal in cold water and cook for at least 1 hour from the moment of boiling (over medium heat).

Now it is definitely clear how to cook chicken hearts. We cook them for at least half an hour in boiling water, taste them and determine whether the product is ready or not.

How much to cook chicken hearts until tender

Chicken heart is one of the healthiest by-products 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 second courses, soup, salad, kebabs, fillings for pies, pancakes and dumplings.

The calorie content of chicken hearts is low, so they can be cooked for diet food, including for the child. Hearts contain a lot of vitamins and mineral salts, which is good news. Chicken hearts, so that they are soft, it is advisable to cook the freshest ones that have lain 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 with salt, washed well, cut in half. Chicken hearts are cooked quite quickly and easily, so housewives actively use them in their dishes.

Chicken hearts are among the dietary products. They consist mainly of muscle tissue, they have a lot of protein, while the energy value of 100 g of them is only about 150 kcal, which is not much for meat products. Chicken offal can be 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. Having got acquainted with the technology of preparation of this affordable chicken offal, 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 choose and prepare a product for cooking, as well as how and how much it needs to be cooked.

• Quality chicken hearts have a rich color and natural smell. If they exude an unpleasant amber, it means that 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.
• Young chickens' hearts will be softer and cook faster than hearts. adult bird... Poultry offal takes a particularly long time for heat treatment.
• Chilled hearts are almost always 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 dish from them on time, it is better not to risk it and take a frozen product, especially since it costs even less.
• Frozen hearts can also be cooked deliciously, but for this they need to be given the opportunity to thaw in natural conditions, avoiding a sharp temperature drop. Speed ​​up the process with a microwave or warm water not worth it, as this will negatively affect the organoleptic qualities of the finished dish.
• Before cooking, chicken hearts must be thoroughly rinsed in running water, removing blood clots from them, cutting off vascular formations and pieces of fat from them. 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 blood clots out of 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 will not hurt to soak them in milk for 20-30 minutes before cooking, or even boil them in milk or in 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.
• The traditional technology of cooking chicken hearts involves cooking them in two stages. Filled with cold water, they are brought to a boil and cooked for 10 minutes, then washed, filled with clean water and cooked until tender. After boiling the second portion of water, you can add onions, carrots, spices to it, which will make the hearts more fragrant. You need to salt the offal just 10 minutes before cooking, otherwise it may turn out tough.

The longer you cook chicken hearts, the softer they will be, but still, there is 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, medium-sized chicken hearts are boiled for a total of 30-40 minutes, if you consider only the time they are cooked in boiling water.
• If you use a multicooker, then they will need to be cooked in the "Stew" or "Soup" mode for 40-50 minutes, depending on the power of the unit.
• When using a pressure cooker, chicken hearts are cooked in the "Meat" mode for 30-40 minutes, depending on how long a particular device takes to build and release pressure.
• The chicken hearts are steamed the longest. If you put them in a steamer 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 by-products you are going to cook are taken from an adult bird, they will take 1.5 times longer to cook 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, frying, then it is enough to boil them until half cooked.

Chicken hearts in a saucepan

• 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 from them. Cut off blood vessels and fat.
• Fold the hearts in a saucepan, fill them with 1.5 liters of water.
• Bring the contents of the saucepan to a boil over medium heat, cook for 10 minutes.
• Rinse off the offal, put in a clean saucepan, cover with fresh water.
• Bring to a boil again. Add allspice and bay leaf. Reduce heat and simmer for 20 minutes. Salt 10 minutes before cooking.

Ready-made hearts can be used for salads, soup and other dishes, broth is also useful. So that the broth does not taste bitter, having strongly infused with spices, after the completion of the preparation of the hearts, it will not hurt to strain it.

Chicken hearts for salad

• chicken hearts - 0.3 kg;
• water - 1 l;
• salt to taste.

Cooking method:

• Hearts, washed well, cut into strips or other pieces, as required by the salad recipe.
• Pour the offal with cold water, 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. Do not forget to add salt 5 minutes before cooking.
• Throw the hearts in a colander, let them cool and dry.

It remains to collect the salad according to the selected 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:

• Rinse the hearts of chickens, soak for half an hour in cold water. Rinse again, squeezing blood clots out of them. Cut off blood vessels and fat.
• Dissolve milk with water, bring to a boil.
• Dip chicken hearts in boiling liquid. Cook them for half an hour, add salt and continue cooking for another 5-10 minutes.

Hearts cooked in milk are always tender and soft. You can cook 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 go away;
• salt, spices - to taste.

Cooking method:

• Put the prepared offal in the multicooker bowl. Add salt and spices to them. Fill with water so that it is about 2 fingers higher than them.
• Switch on the appliance by selecting the "Extinguishing" program. Set the timer to one hour.

After the end of the program, it remains to throw 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 the vegetables into medium-sized pieces. Put prepared hearts on them.
• Season food with salt and pepper.
• Select the Meat program and cook the hearts with vegetables for 30 minutes.

After the pressure cooker has released the pressure, vegetables with offal can be removed and served for a second, adding a side dish.

The hearts of chickens are small, but they consist of dense muscle tissue, so they need to be cooked for a long time. Only by observing the technology of cooking these by-products can you make them soft and juicy.

First, prepare the hearts for cooking. We clean them from the accumulation of blood in the chambers by pressing on each one, then remove the films, blood vessels and fat. Rinse with cold water and wring out.

Pour 2-2.5 liters of water into a saucepan, put on fire. After boiling, lay the chicken hearts, wait for the second boil, cook for 10 minutes and drain the water. Pour clean water into a saucepan so that it completely covers the meat and bring to a boil. Add salt, spices, onion and cook for another 20 minutes.

How long does it take to cook chicken hearts in a slow cooker?

We wash and clean the chicken hearts and put them in the multicooker bowl. Fill with 1.5-2 liters cold water, salt and select the "Stew" mode for cooking for 30 minutes.

How much to cook chicken hearts in a double boiler?

Put the cleaned and washed chicken hearts in the upper tray of the double boiler, pour water into the lower one. Salt the meat, cover and set the timer for 40 minutes.

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

How to choose an offal?

A chicken heart should smell natural, but not strong. If there are any chemical notes in the aroma, then, most likely, the by-product was improperly processed, and may even be dangerous to the body. In addition, it should be remembered that hearts perfectly absorb other people's smells, which means that so that the finished dish does not 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 a solution of vinegar ...

It is still worth choosing a chilled product with a shorter shelf life, but much greater benefits. 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 boiling of water. You will have to cook the offal in a slow cooker until soft for half an hour if you use the Stew program. The same amount of time will be spent in the pressure cooker. If you have to cook in a double boiler, then the time increases slightly - usually the device's timer is set at 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 the water boils. Incidentally, this heat treatment is always carried out under the lid. Before frying, it is enough to boil chicken hearts for about ten minutes, but you can immediately fry and then simmer without preliminary measures. Chicken hearts for soup boil 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 boil 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 cooking principles

In order to properly weld the hearts, they will have to be properly prepared beforehand. The by-product is cleaned from the remains of 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 therefore the calorie content. If the hearts are not planned to be cut, then it is necessary to free their insides from the blood. To do this, simply squeeze out the clots, squeezing each heart with your fingers. Finally, the product is rinsed under cold tap water and wrung out. It is more convenient to do this with a large sieve or colander.

At this time, at least two-thirds of the pot 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 ten minutes. After the above period, all the water is drained, the hearts are filled with cold water and brought to a boil again. Next, the fire decreases, the foam that appears is removed, and salt and spices, for example, lavrushka and black peas, are poured into the liquid. If desired, it is recommended to throw a carrot without a peel and a clean onion into the water - it is believed that this is better side will transform the taste of the finished product.

The second time, the hearts will have to be cooked 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 heart gives a colorless liquid. By the way, each time you will need to pour water as much as necessary in order for the hearts to completely go under the 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 are soft, they should be boiled in milk or cream, and salted just before turning off the heat. 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, it is important to carefully remove any existing blood and streaks of fat to avoid a bitter taste.

Recipes

Chicken heart soup is prepared deliciously, quickly, and most importantly, satisfyingly. Having prepared a large pot of such food, you can forget about the problem of having dinner for the whole family for a few days.

To prepare it you will need:

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

The hearts are cleaned and washed, after which they are placed 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 does not exceed two centimeters, and after the above period is placed in a saucepan. Rice, previously washed, is immediately sent there. While the ingredients are cooking for about a quarter of an hour, you will need to fry the peeled and chopped onions with carrots until a golden hue appears. Washed onion feathers are cut into small pieces and, together with frying, are sent to the soup. The dish is salted, peppery and boiled for another five minutes.

Boiled hearts become a complete dish if cooked in a cheese and mustard sauce. The ingredient list 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 the marinade. Hearts are poured with the substance, and they are removed for sixty minutes in the refrigerator.

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

The next step is to create the sauce. In a saucepan, butter is melted together with cream, to which flour and mustard are then poured. The sauce is prepared, stirring constantly, until the required thickening is achieved.

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

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

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

Peeled and washed hearts are marinated in soy sauce for three or four hours. After the above period, all copies must be divided into two halves, but not completely. Each piece is leveled and bounced on both sides.

In a separate bowl, beat the egg with salt, and sprinkle flour on the 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 embody such a dish as a salad. In the list of components:

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

Chicken hearts are processed as usual and cut in half. They are fried in hot oil for about ten minutes. After that it is poured soy sauce, salt and pepper as desired, and everything is stewed for about ten minutes, until the liquid has partially evaporated.

The finished hearts are taken out with a special machine, and the onions are fried in the remaining oil. A salad mixture is laid out on a large plate, then chicken hearts, onions and halves of tomatoes.

Already cooled soy sauce is used as a dressing.

Skilled chefs can use boiled hearts to bake a cake. The list of ingredients includes: half a kilogram of finished puff pastry;

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

The by-product is washed and completely boiled. After cooling them down, it is best to cut each heart into six or eight pieces. The potatoes are boiled, and then pounded until mashed. The cheese is grated on a coarse grater.

Next, the above three products are well mixed 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, missed butter or covered with baking paper. The resulting filling is then laid out on it. The cake is covered with the second part of the dough, also rolled out. The edges are connected, and the surface is coated 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.