Chicken liver and heart in a creamy sauce. Chicken hearts and liver stewed in sour cream

Braised chicken hearts and liver is not only an excellent dish that can be served with any side dish, but also the basis of a low-calorie and healthy eating. After all, the liver, due to the content of complete proteins, is useful with essential amino acids, essential vitamins, minerals, glycogen and a considerable amount of collagen.

chicken hearts in their usefulness also do not lag behind the liver. This offal has a high concentration of nutrients, amino acids, trace elements and vitamins. At the same time, chicken hearts and liver contain practically no fat, which makes them a great helper in the fight against excess weight.

The dish itself is prepared quite quickly, it turns out hearty and tasty. Thanks to the chosen cooking method, i.e. stewing, hearts and liver become very soft and juicy. And the fragrant aroma that wafts through the kitchen during cooking stimulates appetite, even for those who are not hungry. In general, I advise you to cook this recipe and please your family with a new and tasty dish.

Products: 1 kg of chicken hearts and liver (500 grams of each product), one onion, two cloves of garlic, 3 bay leaves, 4 allspice peas, 1 teaspoon without a hill of hop-suneli seasoning (or any other according to your taste) , salt and black pepper to taste, refined vegetable oil for frying.

Cooking stewed chicken hearts with liver

Wash the by-products under running water and dry with a paper towel. Put a frying pan or wok with refined vegetable oil on the fire and heat it up. Then send the food to fry over high heat.

Fry them for about 5-7 minutes and reduce the heat to medium, during which time the products will be covered with a golden crust. Next, add peeled, washed and chopped onions and garlic to them. Cut the onion into half rings, and the garlic into small cubes.

Fry offal without a lid, stirring occasionally. When they are half cooked, salt, pepper, put the bay leaf and allspice peas.

Pour water into the pan so that it does not completely cover the food, otherwise they will not be stewed, but boiled. Bring the dish to a boil over high heat, reduce the heat to the smallest and simmer with the lid closed for 30 minutes, stirring occasionally.

For offal lovers, I recommend trying a dish such as stewed chicken hearts and liver. Chicken liver is very tender and does not have a specific taste and smell, like beef or pork liver, it is for this feature that the liver is disliked by many. However, after tasting hearts and liver stewed with vegetables in sour cream sauce, you will be pleasantly surprised by the gentle pleasant taste. In addition to onions and carrots, you can add any other vegetables, for example, tomatoes, zucchini, green beans, eggplant and Bell pepper. Mushrooms are also suitable.

Pairs well with mashed potatoes, spaghetti and boiled rice.

Ingredients

• 350 g liver and hearts
• 1 large onion
• 1 large carrot
• 2 tbsp. l. vegetable oil
• 150 ml water
• 3 art. l. sour cream
• 1 tsp salt
• 1 tsp spices
• greens before serving

Cooking

1. To begin with, rinse the chilled offal with cool water, let the liquid drain, cut off all excess.

2. Prepare vegetables. A large onion needs to be peeled and cut into small cubes. After peeling large carrots, grate it on a coarse grater or cut into cubes.

3. Heat the frying oil in a frying pan. After making medium heat, transfer the chopped vegetables there. Stir and sauté for 3 minutes, stirring. Make sure that the vegetables do not burn, you can reduce the fire.

4. Transfer the hearts and liver to the pan, mix and fry everything together for about 7 minutes, you can leave the fire medium.

5. Salt and add spices, even regular black will do. ground pepper. Also add sour cream of any fat content to the pan and add water.

Chicken meat is almost the most popular meat on our tables. Everything suits her: price, variety of cooking methods, dietary content, availability. But more often people buy a carcass or its parts, forgetting or not knowing how tasty chicken liver and heart are. Recipes by which offal turns into a delicacy, however, are also not familiar to everyone. It is this gap in culinary knowledge that we want to fill.

Dinner in pots

Unusual cutlets

When referring to chicken liver and heart, recipes most often refer to whole or chopped offal. But some people don't accept them appearance why u avoid cooking. In this situation, a great way out is to fry cutlets. The step by step process will be as follows.

1. A kilogram of a mixture of hearts and liver is washed and cleaned. Rough places are cut off; for tenderness and removal of possible bitterness, the liver is filled with milk for half an hour. However, this procedure will not harm the hearts either and will add softness to them. At the end of it, the offal should be held longer in a colander to drain all the liquid.
2. Two onion heads are driven through a meat grinder.
3. The heart with the liver goes through the same stage, but in a separate bowl.
4. Three potatoes and one carrot are finely rubbed.
5. All prepared products are combined. Two eggs are also driven in here, spices and salt are introduced. The mass is well mixed.
6. Flour is poured last, about half a faceted glass. You need to add it little by little, with mixing and monitoring the consistency. The mass should look like a thick dough.

Cutlets are fried like pancakes: minced meat is placed with a spoon in well-heated oil. Eat with any side dish or just vegetables.

Snack "Their Excellencies"

This dish is not complete. But as an escort, in addition or as a “brake” to a school (institute, office) - perfect option. To prepare snacks, washed and finely chopped giblets are fried with chopped onions. When the crust begins to form, the hearts with the liver are salted and peppered. Two eggs are boiled separately. They need to be chopped and poured into the pan. At the same time, a spoonful is added to it: grated cheese, mayonnaise or sour cream, tomato paste or ketchup. The base should stand on the stove for about five minutes until the excess liquid has evaporated. Then the mass is transferred to the form (or small molds, if you want to get a la carte snacks), is poured with an egg beaten with fat sour cream and generously covered with grated cheese. The design is hidden in the oven until it sets with a crust. The dish tastes great both cold and hot.

Cooking in a multicooker

Not everyone wants to cook chicken liver and heart on the stove. Recipes in a slow cooker will help modern housewives use their favorite unit for these purposes. And to get with its help tasty, satisfying and delicious dinner. Rubs a large carrot; with the lid open, with a small amount of oil, it is fried in the baking or frying mode (the mode depends on the multicooker model). When the carrot chips become soft, chopped onion is added to it - and the process continues until the squares become transparent. It won't take more than five minutes. Next, cubes of champignons are poured (500 grams, if a kilo of offal is being prepared). The regime does not change for another ten minutes. Next, two multi-glasses of washed buckwheat are poured in, four containers of water are poured, the “Groats” mode is selected; the timer is set to 40 minutes. After the signal, the porridge with mushrooms is left on the heating for ten minutes and only then is transferred to the pan. Half a kilo of liver and hearts in the baking mode is brought to a blush for five minutes. Then the contents of the bowl are seasoned with mayonnaise with squeezed garlic and mixed spices. The mode switches to extinguishing, the timer is set for the same 40 minutes. On a call, you can call family members to the table.

If your menu has not yet included chicken liver and heart, recipes with photos will surely convince you to try cooking them!

Chicken hearts and liver in sour cream - this is the most favorite dish in our family. You know, due to the fact that it turns out to be tasty, and also very healthy (I think there is no need to talk about the benefits of the liver), I cook it quite often. In principle, there is nothing difficult to prepare, so I would like to persuade you to take this recipe note, and try it out as soon as possible. Believe me, you will be pleasantly surprised by the result, and perhaps chicken hearts and liver in sour cream will become your favorite dish.

To this dish turned out to be more tasty; for its preparation, hearts and liver of domestic chickens should be used. Therefore, if you have a trusted place where you buy everything homemade, then go shopping there. If there is no such place, then buy offal in a regular grocery store, just take fresh, not frozen.

lozhka-povarezhka.ru

[Second] Chicken hearts and liver in sour cream with vegetables | low carb recipe

Good day everyone! Chicken livers and hearts stewed in sour cream tender dish and besides, it cooks very quickly. Yesterday I went shopping and thought what to cook for dinner on hastily, because with the beginning of the school year, time became sorely lacking. Entering the meat department, I stumbled upon chilled and freshest chicken hearts and liver and remembered that once upon a time I tried a dish of these products. I also decided to try to combine business with pleasure: the family is full, and a new article on the blog.

If someone has ever tried chicken liver, they will not look at beef and pork. This is especially important for most children, who from an early age do not favor the liver in any form. My kids don't like beef liver, and the dish that I propose to cook today was eaten for a sweet soul. And all because chicken liver has practically no specific taste, so soft that it literally melts in your mouth, and does not smell at all during cooking. Moreover, the composition practically does not differ from the liver of a cow or a pig. Despite the fact that the heart is a powerful muscular organ, the chicken heart is quite soft and slightly springy, but not rubbery, in taste.

Chicken liver and heart in sour cream

In general, it's decided! I cook stewed chicken hearts and liver in sour cream and serve them with vegetables as a side dish. Below you will see step by step photos with comments. I cooked for 4 people, two of which are small children. You may need more original products. At the end of the recipe, I will tell you how to count carbohydrates for a person with diabetes on insulin. So, we need:

• 500 g chicken hearts
• 500 g chicken liver
• 1 medium onion
• 3 art. spoons with a slide of the fattest sour cream you can find (I have 30% sour cream today)
• 2-3 tablespoons refined olive oil
• salt (I use Himalayan pink)
• a few laurel leaves
• pepper
• you can add thyme or basil, but I didn’t have them at that time

For vegetable side dish(in brackets the amount of carbohydrates):

• 300g fresh or frozen broccoli (15g carbs)
• 100 g leeks (5.5 g carbs)
• 50g medium carrot (3.5g carbs)
• 100 g fresh or frozen green beans (3.5 g carbs)
• 20 g butter
• Salt, spices to taste

I will cook the liver and hearts in a high-sided skillet, and the vegetables in a non-stick wok. First, cut the liver into smaller pieces, and simply cut the hearts in half lengthwise. Heat up the pan with olive oil and throw in the liver and heart. Then chopped onions in half rings. I know that laurel is put at the end of cooking, but I prefer it at the beginning, so the taste of the bay leaf is fully revealed. We will pepper and salt a few minutes before cooking.

While the liver and hearts give juice, this is about 10 minutes, we can disassemble the broccoli inflorescences, peel the carrots and cut them into cubes and half rings together with the leek, respectively. If you use frozen food, then the food in the bags is already crushed, so you need to take it out of the freezer right before cooking and throw it into a hot wok unfrozen.

Why did I take broccoli? Because I think that this cabbage is the most useful of all types of cabbage, and perhaps one of the most useful among all ground vegetables. Someday I’ll tell you more about this vegetable, I recommend subscribing to updates so as not to miss it.

Well, our offal has warmed up and given juice, now you can put sour cream, stir so that the sour cream dissolves evenly and leave it to stew for another 15 minutes. Do not rush to immediately start preparing a vegetable side dish, because in a wok it cooks very quickly. Therefore, you can occupy yourself with something useful or useless for 10 minutes))

You need to start cooking vegetables 10 minutes before the main dish is ready. The idea is to serve the vegetables as soon as they are ready, because if they are still simmering under the lid, waiting for the liver and heart, the taste may deteriorate, and all because the trick is that the vegetables are a little undercooked. They should be firm and slightly crunchy in taste. I think so more original taste and more vitamins are stored.

Low carb dessert:

"Cookies" Coconut ""

So at the right time, we heat up the wok at a temperature slightly above average, but not at the maximum. I put the number 7 out of 9 on the stove. We throw in the butter and broccoli, let the butter melt while stirring the broccoli. Literally for 2-3 minutes, close the wok with a lid and let the broccoli stew.

Then we throw in the rest of the vegetables, pepper, salt and close the lid for another 5 minutes, stirring occasionally so as not to burn. In between mixing vegetables, lay the herbs, pepper and salt the hearts and liver that are being prepared, and simmer for another 5 minutes under the lid.

We check readiness for a tooth. Vegetables should not be raw, but not boiled. Ideally, broccoli should not lose its beautiful green color, but rather become even brighter. If the broccoli turns pale, it means that you have overcooked it. We add salt and pepper, if not enough, and keep it on the stove for a couple of minutes if the vegetables are damp. It takes me a maximum of 10 minutes to cook vegetables.

How to count carbohydrates in your plate?

I want to remind you that vegetables after heat treatment increase their glycemic index, and therefore they must be taken into account when calculating the dose of insulin for food. At the very beginning of the article, I indicated how much I take and how many carbohydrates they contain. Before cooking, you need to weigh the empty wok pan and write down this value. Then cook as mentioned above. During the cooking process, you need to calculate how many carbohydrates you have, summing everything up.

Thus, you will find out how much XE or carbohydrates in a total serving. When the vegetables are ready, you immediately need to weigh the pan along with all the contents and subtract the weight of the empty pan from the resulting amount. This is how you get the total weight ready meal, in which you already know the amount of carbohydrates.

total weight of vegetables - so many grams of carbohydrates or XE

weight of vegetables on your plate - X g of carbohydrates or XE

What follows is simple math. Now you know how much carbohydrates you will get from vegetables. Sometimes we neglect the calculations because we think that there are few carbohydrates. However, we are not actually getting the expected sugars because these small amounts of carbohydrates play a role in raising blood glucose levels.

If you do not know how to calculate the dose of insulin for a meal, then read the article "How to choose a dose of short insulin?".

Serve both dishes freshly cooked and hot. If you cook in advance and then reheat, it will be completely different. Sprinkle with finely chopped herbs before serving and enjoy!

With warmth and care, endocrinologist Dilyara Lebedeva

saxarvnorme.ru

Chicken liver with hearts in sour cream sauce

Very tasty and hearty meal With simple ingredients! For me, it is like a lifesaver when you need to quickly prepare dinner, besides, my husband just loves it! I recommend serving with any pasta, it tastes the best! Or with mashed potatoes) while pasta is cooking, you will have time to cook delicious addition to them!

Ingredients for chicken liver with hearts in sour cream sauce

• 300g chicken liver
• 200-300g chicken hearts
• 2 large onions
• 200g sour cream (15-20%)
• Salt, pepper, dried marjoram or basil
• Vegetable oil - 2 tbsp. l.

How to cook chicken liver with hearts in sour cream, step by step recipe with photo

In the absence of chicken hearts, you can take 0.5 kg of chicken liver.

Cut the liver into large pieces, cut off excess fat from the hearts. Pour into the pan vegetable oil, wait until it heats up, then put the chicken offal and simmer over medium heat under a closed lid for 3-4 minutes, stirring a couple of times, until the color changes.

Onion cut into half rings.

Add the onion to the liver with hearts, mix and simmer with the lid ajar for another 10 minutes, again, stirring several times. The onion will become translucent and soft. There will be almost no juice from the liver.

Add sour cream and dried herbs, salt and pepper, and mix well! Cover with a lid and simmer over low heat for another 3-5 minutes. The sauce may appear thin at first, but as it cools, it thickens a little.

Serve as a side dish, sprinkled with fresh parsley if desired! The liver prepared in this way will be very tender, fragrant and not at all dry. Enjoy your meal!

kamelenta.ru

Fried chicken liver with hearts

For men, the combination of these products is one of the most beloved. The dish not only looks appetizing, but it is also very tasty and satisfying.

The liver has two main advantages: firstly, the low cost of the product, as well as ease of preparation, and secondly, the liver is very useful. A portion of the liver not only contains a daily or even a monthly dose of vitamin, but is also very useful for pregnant women, and is also a good prevention of heart attack

Pork is the most tender and soft meat. Thanks to this, pork steaks cooked in the oven are very juicy. Meat is not hard to cook.

The chicken turns out very ruddy with the aroma of mushrooms and onions. You can experiment with this recipe, as baked chicken is ideally combined not only with potatoes, but also with various vegetables.

If you have to cook dinner, then take a look at the recipe for chicken hearts with liver, which is great for almost all side dishes: mashed potatoes, various cereals, pasta.

INGREDIENTS

• Chicken hearts 300 grams
• Chicken liver 300 grams
• Bow 2 Pieces
• Sour cream 150 grams
• Salt to taste
• Pepper to taste
• Chili pepper to taste
• Bay leaf 2 pieces
• Oil for frying 2 tbsp. spoons
• Nutmeg grated to taste
• Parsley greens 2 tbsp. spoons

1. Before cooking chicken hearts with liver, remove all veins from offal, cut off excess fat. Rinse everything under running water. Pat dry with paper towel.

2. Take onions. Peel it off the skin. Soak the knife in cold water(so as not to cry when slicing), cut the onion into half rings.

3. Heat up in a pan vegetable oil. Lay out the hearts. Fry for 5-7 minutes. Then put onion half rings to them. Fry for 5 minutes. Add a little chili pepper, after chopping it.

4. Then put the chicken liver in the pan. Fry everything together until the liver brightens. Salt and pepper to taste. Add grated nutmeg.

5. Combine sour cream with roast. Stir. Put in a couple of bay leaves. Cover with a lid. Make a low fire and simmer for 10 minutes. Wash and chop the parsley. A few minutes before cooking, put it in a pan.

6. When the dish is ready, turn off the heat and leave the dish for a couple of minutes under the lid. Then serve warm to the table. Enjoy your meal!

povar.ru

Chicken liver with hearts in a creamy vegetable filling

Good time of the day! In that recipe we want to tell you about how to cook chicken liver with hearts. Chicken liver and heart are not only tasty, but also extremely useful. They contain many micronutrients and vitamins that contribute to the proper development of the body. However, it is believed that due to a large number cholesterol concentrated in these offal, you should not eat hearts and liver more than three times a week.

According to consumer and culinary reviews, the taste of chicken hearts and liver is most accurately revealed in combination with vegetables: onions, carrots and sour cream or cream. These are the ingredients that I will use today in cooking.

Ingredients:

• 300 grams of chicken hearts,
• 300 grams of chicken liver,
• two bulbs,
• Carrot,
• 250 grams of sour cream or heavy cream,
• Spices,
• Salt as desired.

Recipe for chicken liver with hearts in a creamy vegetable filling.

To start cooking chicken liver with hearts, let's prepare the products.

After thorough washing, the liver

must be thoroughly cleaned of veins. At this stage, it is better not to feel sorry for offal, so that in the future, when cooking, the dish does not become bitter.

After washing the vegetables, they need to be cleaned.

Grate carrots on a coarse grater.

Cooking liver and hearts

Offal must be fried for about 5 minutes (they will acquire a light pink color).

Add 150 ml of water to the pan along with the onion to simmer.

Next to the onion, add the carrots to the pan.

After 15-20 min. stew over medium heat, add cream or sour cream.

10 min upon request. before turning off, it is permissible to add a couple of bay leaves.

After 30 min. delicious from the start chicken liver with hearts in a creamy vegetable filling is ready.

The liver should turn out soft and crumbly, and the hearts are very juicy.

blyudaizkuritsy.ru

How to cook chicken liver and heart

Hello dear readers. Today I will show you how to cook chicken liver and heart.

Not so long ago, four years ago, my wife's second birth tests showed low hemoglobin. It was not critical, and the doctor said to raise hemoglobin with products. Since then, our hemoglobin has been jumping, it all depends on our nutrition.

Falls - we go to the liver, rises - we forget about it. About what is the norm of hemoglobin in the blood of women and what hemoglobin should be during pregnancy, read in my wife's article here. The information is necessary and useful, which every woman and every man in general should know about.

And already so tired boiled liver that we decided to diversify our cooking. To be honest, I don’t know if there is such a recipe on the Internet, I came up with it myself (I don’t award authorship to myself). I assure you chicken liver and heart are very tasty. All the friends who try this dish with us ask for the recipe. This dish has already become a tradition with us, for any holiday it is on our table. Just yesterday guests came, cooked a lot different dishes and of course chicken liver with hearts, I will tell you that no one remained indifferent. Well, what can I say, when everything just melts in your mouth. Of course, this dish is far from dietary, but tasty.

Why also the heart, you ask, but because the liver is already boring, and I want to diversify my menu. After all, my hemoglobin is normal. Moreover, I already wrote on the blog how to increase hemoglobin with food. I also chicken breast added it later. Well, now a little more about the recipe itself.

For cooking chicken liver we need.

• Chicken liver 500 grams
• Chicken hearts 700 grams
• Chicken breast 600 grams
• Salo about 250 grams
• One large onion
• 5 pieces of allspice
• 10 pieces of black pepper
• 3 bay leaves
• One teaspoon of salt
• Ground pepper to taste

How to cook chicken liver

To begin with, let's take our prepared lard. We also clean the onions and prepare the chicken breast. I have a breast from a domestic chicken, recently my parents were visiting and brought gifts: domestic chickens, delicious vegetable oil from a neighboring butter factory (you can’t buy this from us), walnuts and many more delicious things.

Cut the lard into pieces and lay out in a pan. In order for all the ingredients to fit, I take a large frying pan with a lid. Is not Lenten dish, but you can replace lard with vegetable oil. But for me, in bacon, chicken liver with hearts turns out tastier and softer.

We put our fat on the fire, and while the fat is frying, we will wash and cut the liver and breast, I do not cut the heart. Let's not forget about our fat. Turn the fat over in the pan so that it melts better. Already at the first stage of cooking in the kitchen there is a very tasty aroma of melted lard, especially for a Ukrainian. What Ukrainian does not like fat.

By the time we washed and chopped our liver and breast, the lard had already rendered, but it is not necessary to render the lard completely if you do not want to remove it from our dish. I personally leave the lard, and therefore I don’t wait until it is completely melted, because I specifically took lard with a slot for this, the neck part, it melts well.

The lard will then be soft and tasty. We add our already chopped liver and breast to the pan, and do not forget about the hearts. We leave it all on low heat. After the liver has been stewed for 10-15 minutes, I mix everything and add bay leaf, black and allspice.

In general, bay leaf should be added 5 minutes before the dish is ready, but I add it during the cooking process. I like it that way. I already wrote about the bay leaf on the blog. After all, this is not just a seasoning for a dish, it can also be treated. More information about the treatment and application of bay leaf in traditional medicine you can read my article.

As you can see, we have enough liquid in the pan. This gives its moisture to the heart and liver, and then to the onion. But do not worry, the liver will be soft, due to the rendered fat from the fat.

Stew for another 10 minutes. While our liver is stewed, I cut the onion into large pieces. Then I add the onion, after stirring again.

We leave for another 15 - 20 minutes to stew over low heat. When 5 minutes remain before the readiness of our dish, I add black ground pepper and salt there. Salt to your liking, for example, I like to add a full teaspoon of salt with a large slide to this proportion of liver and meat. Usually I also add a mixture of peppers from the mill, but I did not keep track of this, I forgot that I ran out of a mixture of peppers. It is best to add freshly ground pepper, so our dish will be more fragrant and tastier. Also, you need to salt at the end of cooking. The meat should always be salted before removing, then it will be softer.

Now we stew our chicken liver with hearts until tender. In total, my chicken liver cooked for about 50 minutes. Ask why it took so long, but because everything was cooked on a “quiet” fire. It turned out pretty tasty and unusual dish. Firstly, the meat turned out to be soft, the liver is delicious, and hearts are generally my favorite delicacy from this dish. Even the sellers in the market began to recognize me, they know that I will buy hearts with a liver.

I shared with you my recipe for how to cook chicken liver and hearts. If you also cook a similar dish, or use the liver in your diet, I will be very happy to read in the comments your recipes for cooking not only chicken liver, but liver in general.

domovouyasha.ru

• How to cook chicken heart and liver
• How to cook chicken offal
• Chicken hearts: cooking recipe

• • 0.5 kg of chicken liver;
  • 0.5 kg of chicken hearts;
  • 1 onion;
  • chicken bouillon- 100 ml;
  • 2 tablespoons of sour cream;
  • vegetable oil;
  • bay leaf - 1 pc.
  • pepper.

• • 300 g of chicken offal;
  • 1 large onion;
  • 150 g of cheese;
  • 3 boiled eggs;
  • 1 raw egg;
  • 3 tablespoons of tomato sauce;
  • 1 glass of sour cream;
  • 0.5 packs of creamy margarine;
  • pepper;
  • 3 tablespoons of mayonnaise.

• • chicken necks;
  • threads;
  • toothpicks.
  • For filling:
  • chicken giblets;
  • onion;
  • salt;
  • vegetable oil
  • chicken stomachs;
  • onion;
  • 1 egg;
  • ground black pepper;
  • chicken giblets;
  • potato;
  • ground black pepper;
  • vegetable oil;
  • salt.

Salt and pepper the resulting mass to taste, mix thoroughly and stuff the skin with chicken necks with it.