How many minutes are chicken hearts cooked. Cooking delicious chicken hearts. How much to cook offal? How much to cook chicken hearts so that they are 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 make soups, snacks, hot meals and other dishes.

How to choose an offal?

The 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 have to either 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 more benefit. Plus, no need to defrost 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, then 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, such heat treatment is always carried out under the lid. It is enough to boil chicken hearts for about ten minutes before frying, but you can immediately fry and then simmer without preliminary measures. Chicken hearts for soup are boiled for thirty to forty minutes.

Basically, 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 washed under cold watercoming out of the tap and wringing 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 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 the 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 is necessary so that the hearts are completely submerged. 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 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 fat streaks 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 put into a saucepan. Rice, previously washed, is also sent there immediately. 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 cooked 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 filled with the substance, and they are put into the refrigerator for sixty minutes.

Ghee is heated in a frying pan, after which the hearts are fried on both sides right with the marinade until golden brown. 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 involves creating 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 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 hit on both sides.

In a separate bowl, beat the egg with salt, and pour the flour onto 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 according to the usual pattern and cut in half. They are fried in hot oil for about ten minutes. After that, soy sauce is poured there, salt and pepper if 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 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 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 rubbed 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 one is rolled out to the required size and laid out on a pallet coated with 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.

You don't need to have any special culinary skills to boil chicken hearts. The component is not too demanding and easy to use. You just need to properly prepare it for processing and know how much time to spend on aging in boiling water or steam. On average, the duration of cooking chicken hearts does not exceed 30-40 minutes. True, you will have to devote a few more minutes to preparing the products. Only in this case the ready-made hearts will be juicy, tender and soft.

The nuances of the preliminary preparation of chicken hearts

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

The procedure consists of three simple manipulations:

• First, we lightly squeeze each product and rinse to remove all accumulations of blood.
• Next, we cut out films, blood vessels, fat clots. These components, although edible, noticeably spoil the quality of the finished dish.

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

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

The product can now 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, take a head of onion, a couple of bay leaves, half a teaspoon of salt.
You need to cook the products as follows:

• Pour 2 liters of water into a saucepan and bring to a boil. Then we lay out the chicken hearts and wait for the re-boil.
• It is recommended to cook the workpiece for 10 minutes, after which the water should be drained from the pan. We 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 you need to add all the other components. The composition must be cooked for another 20-30 minutes. How much exactly will have to be determined 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 as directed. Chicken hearts prepared in this way can be used as an independent dish, you just need to choose a suitable side dish for it.

Boil hearts in a multicooker and a double boiler

It is even easier to cook offal using special devices. It will be about the same in time, and the taste of the finished dish will be even more intense, the texture will be soft.

• In a slow cooker. Put the peeled and washed hearts in a multicooker bowl, pour 2 liters of water, add half a teaspoon of salt. We 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 processing. No matter how much the product is processed, you do not need to change the water, as some cooks do.

• In a double boiler. 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 difficult to digest. Although they do not become softer from prolonged processing, their texture does not change for the worse. Therefore, during the preparation of 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 consider how and how long it takes to cook chicken hearts so that they are soft and tender after cooking.

Chicken hearts are delicious and useful product, which is recommended for use in food for people suffering from anemia, as well as disorders in the work of the nervous and cardiovascular systems.

Chicken heart is a small by-product (3-5 cm) with a small mass (22-28 g), which has dense muscle fibers of dark red color. Chicken hearts are inexpensive, and therefore are considered a budget product. Their popularity is also explained by their pleasant taste, the ability to use for the preparation of various dishes, and high nutritional value.

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

How to choose chicken hearts. Choose chilled foods - their peculiarity is that they have a short shelf life, which means that they contain more nutrients than frozen ones. Plus, there is no need to thaw them. If you have frozen food, thaw it on the bottom shelf of the refrigerator. Immediately before processing, put the hearts in slightly salted water for 20-30 minutes.

How to rinse chicken hearts. Rinse the hearts 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. Cut off fats, vessels from thoroughly washed hearts, remove the film. Rinse the offal again.

The use of chicken hearts in cooking

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

You can eat this offal in fried, boiled, stewed and baked form. It is used for preparing first and second courses. Chicken hearts make very appetizing and hearty soups, hodgepodge, salads, roast, stew, pilaf, side dishes, goulash.

They serve as an excellent basis for making pies, snacks, and are used as filling for pies and pancakes. And kebabs made from hearts can be safely attributed to the category of 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, dense elastic structure. It is desirable that they be sold chilled rather than frozen. Refuse to buy if the surface of the hearts is brown-brown, a lot of external damage.

Preliminary preparation

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

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

After soaking, rinse the hearts with running water. As you rinse, use your fingers to push the middle of each heart to push out any remaining bloody lumps.

Do not forget to cut off the remnants of the pericardium and the vessels sticking out. Sometimes, for cooking dietary meal, you need to trim the fat located at the edges of the heart. But if you plan to grill kebabs or a heart, then the fat should be left - it will add extra juiciness to the meat.

How much to cook chicken hearts until tender?

Cooking chicken hearts takes place in several stages, so when asked how long it takes to cook chicken hearts, you can safely answer that, on average, 40-45 minutes (10 minutes after the first boiling of water in a 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 boil chicken hearts is to boil them in a saucepan, which takes place in several stages, so we will consider 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 remnants of blood vessels, fat and film from them with a knife, and squeeze out blood clots from them with your fingers, which may be inside, after which we thoroughly rinse all hearts in cold running water using a colander.
• At this time, put a pot of water on the stove and bring it 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).
• Put the peeled 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 the water is boiled again, we 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 boiling the water, we boil 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 the preparation itself includes the following steps:

1. Cleanse blood accumulations from the hearts by applying light pressure to each heart.
2. Remove vessels, grease 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. Place the chicken hearts in a container and let the water boil again. Boil for 10 minutes.
6. Drain the liquid and fill the offal with cool water - it should cover it. Let it boil again.
7. Skim off the foam.
8. Season with salt and pepper. Add the whole peeled onion and bay leaves. Boil for another 20 minutes and can be removed from heat.

Simple recipes with chicken hearts

This by-product is often used in soups or as an addition to pasta, rice, porridge or mushrooms. You can cook pilaf, stew, barbecue, 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, carrot, vegetable oil, bay leaf, green onion feathers, pepper, salt.

Cooking process:

1. Purge blood from hearts 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, simmer for half an hour over low heat, remembering to skim off the foam.
5. Peel potatoes, cut into cubes. Put in broth.
6. Rinse the rice, place in a saucepan. Boil for 20 minutes.
7. Peel the carrots and onions. Chop finely, and then fry in oil until golden brown.
8. Wash and chop the green onions.
9. Transfer the roast to the soup and add the herbs. Season with salt and pepper, leave to simmer for another 5 minutes. Done!

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 the offal in soy sauce. It is better to do this in the morning - by the evening the hearts will be well marinated.
2. Slice each chicken heart in half without cutting all the way.
3. Gently beat off offal on each side.
4. Crack and shake eggs.
5. Preheat a skillet. Dip the hearts in flour and eggs in turn.
6. Fry on both sides until tender.

Chicken hearts and lettuce salad

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 butter in a skillet and lay out the hearts. Fry on both sides for 10 minutes.
4. Add sauce to them and simmer for another 5 minutes, stirring occasionally. Season with salt and pepper and cook until tender.
5. Remove the prepared hearts in a separate container, and fry the onion chopped in half rings in the sauce in a pan.
6. Rinse and dry the lettuce leaves.
7. Place the lettuce leaves in a suitable container, top with hearts and onions. Drizzle with the remaining sauce.

Chicken heart pie

Stock up on 0.5 kg of chicken hearts and the same weight of the finished puff pastry, 3 potatoes, 200 g of cheese, a couple of eggs and salt.

Cooking process:

1. Rinse and boil hearts. Cool and cut into about six pieces.
2. Boil potatoes, make mashed potatoes.
3. Grind the cheese on a coarse grater.
4. Combine mashed potatoes, cheese and hearts. Add 1 egg to the mixture and salt.
5. Divide the puff pastry into two even pieces. Roll one out, put on a greased baking sheet.
6. Cover it with the prepared filling.
7. Place the second roll of dough on top. Pinch the edges.
8. Brush the surface of the cake with a beaten egg.
9. Bake in a preheated oven for up to 40 minutes. The cake 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 be tastier and more aromatic.
• Fry the offal, preferably in butter or a mixture of butter and vegetable oils - they are softer 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. A properly cooked offal will diversify your diet with new dishes. Do not be afraid to experiment with combining a variety of ingredients, chicken hearts, just like the chicken itself is combined with almost all products.

You can check if the chicken hearts are ready with a toothpick or knife: you need to pierce any of them with the selected object. If the liquid that flows out is colorless, then the product is cooked. If the juice has a reddish tint, you need to boil the hearts a little more. When cooking chicken hearts, a rich broth is formed - it is perfect for soups or cereals.

Chicken hearts strongly absorb odors. To eliminate them, you need to add seasonings to the broth during boiling or soak the hearts in a solution of lemon juice or vinegar in advance.

In conclusion, let's dwell on the features of storing chicken hearts. Like all offal, they are kept refrigerated 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 by placing it in the refrigerator for 2-3 days.

Sometimes the hearts have a greenish tint, and after cooking they are bitter. This happens if bile gets on the product during the cutting of the poultry. To make the bitterness in the finished offal not felt so much, it is recommended to soak the hearts before cooking for 20-30 minutes in a solution of vinegar or in diluted lemon juice.