Recipes for dishes from chicken offal - liver and heart. Chicken hearts and liver in a slow cooker

If you have to cook dinner, then take a closer 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 in a pan chicken liver. 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. Bon appetit!

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. My breast is from a homemade chicken, recently my parents were visiting and brought gifts: homemade chickens, delicious vegetable oil from a neighboring butter shop (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 bacon, and therefore I don’t wait until it is completely melted, because I specifically took lard with a slot, the neck part, it is well heated.

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 until the readiness of our dish, I add black ground pepper and salt. 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 fill the skin with chicken necks with it.

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 pepper will do. Also add sour cream of any fat content to the pan and add water.

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 fresh 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:

For the main course:

• 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 along with the leek, respectively. If you use frozen food, then the food in the bags is already crushed, so you need to get 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 will tell you more about this vegetable, 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.

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, 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.

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

Opinions about products such as liver and chicken hearts are divided into “Tasty!”, “Useful!” and "This can't be eaten!". In fact, these two offal belong to category 1, and they can rightfully be considered meat, and some even surpass the meat part in terms of benefits. In the culinary article it will be possible to learn about some useful properties giblets and several ways of cooking.

chicken liver

This product is quite popular and is eaten, as it is considered very useful. There are a lot of trace elements and minerals in the liver, which are necessary for the human body for normal functioning.

disadvantage this product is its smell and specific taste, which not everyone likes. In fact, getting rid of them is not so difficult, you just need to soak the liver in cold water or milk.

Chicken liver will be useful for people suffering from respiratory diseases, with fatigue, it is considered a storehouse of folic acid. For children, such a product is also recommended for use, but only from young chickens grown on proper nutrition.

chicken heart

The life-sustaining motor is almost pure protein and iron. In addition, it contains a lot of copper and magnesium. Dieters can safely include it in their diet due to its low calorie content. And another advantage of this body is the minimal ability to accumulate toxins.

Dishes from the preparation of which are quite simple and interesting, are discussed in this article. Below are some tasty, original dishes and how to prepare them.

at home

One of the simplest and delicious meals. The recipe "Chicken liver with hearts at home" is popular and has long found its admirers. To begin with, we take the main ingredients (liver and chicken hearts), be sure to process before cooking. We wash the liver and soak it in cold water or milk for 15-20 minutes, then remove the film and, if desired, cut the offal into suitable pieces. First you need to check the liver for the presence of bile.

Hearts can also be soaked along with the liver, then remove excess veins and fat, squeeze out blood clots, if any. If desired, you can cut the hearts in half and just rinse.

Preparation method and ingredients:

• chicken liver and hearts - 400-600 grams (depending on preference, this will not affect the taste);
• one medium-sized bulb;
• carrots of medium size;
• sour cream 15-20% - 80-100 grams;
• vegetable oil - 4 tablespoons;
• spices to taste: black pepper, salt, nutmeg;
• bay leaf - 1 piece.

After the main ingredients have been pre-processed, you can begin the process itself.

Oil is poured into a deep frying pan. After heating, chicken hearts are poured into it, which are fried for 10 minutes with constant stirring. Then you need to put the liver in the pan and fry until the juice evaporates, not forgetting to stir.

Prepare the onion and carrot: cut the onion into half rings, and the carrot into slices or cubes. Pour into a pan, in which the liquid should almost evaporate, and make the fire smaller. After 10-15 minutes, onions, carrots, pieces of liver and hearts will fry and acquire a beautiful appetizing golden look (it is important not to forget to stir them constantly).

It's time to add spices - salt, pepper, nutmeg. Let it simmer for another 5 minutes, after which sour cream is added, water or water with milk is also poured - 100-200 ml. Everything is covered with a lid and stewed.

Then you should add bay leaf and leave for another 5-7 minutes. Then turn off the burner and let it brew for 10 minutes. After this time, remove the parsley and serve the dish with almost any side dish.

Fried offal

Another recipe for chicken hearts and liver is no less tasty, but much more economical. For cooking, you will need two main ingredients in the amount of 500-700 grams, an onion, 4-5 cloves of garlic, vegetable oil (to cover the bottom of the pan), salt, herbs to taste.

First you need to clean the liver and hearts from veins, fat, films and blood clots. Cut into pieces (not very small). Hearts can be left whole.

Put the offal in a hot frying pan with oil and fry them for 20-25 minutes.

Over time, finely chopped garlic and onions are added to the frying pan to the frying main “heroes” of the dish, the half rings of which must be cut in half again. Add salt and spices.

Stir regularly for 7-8 minutes. Then close the lid, reduce the heat and let it simmer for about 10 minutes. After this time, the dish is ready.

As you can see, the liver with hearts, the recipe of which is described above, is very simple and easy to prepare.

Liver and hearts in a pot

How to cook chicken liver and heart? Offal baked in pots is very tasty. The recipe for chicken hearts and liver is as simple as the above.

Take 400-500 grams of offal, one medium onion, garlic (3-5 cloves) and sour cream (100 grams). If desired, potatoes, mushrooms, carrots can be added to the pots.

All ingredients are washed, cleaned, cut. Onion in half rings, garlic finely chopped. After all the ingredients are placed in pots, sour cream or sour cream with milk is added there. Everything is salted, peppered and sent to the oven for 30-40 minutes at a temperature of 200-220 degrees.

Cutlets from offal

The recipe for chicken hearts and liver in the form of cutlets is suitable for picky eaters who do not like the look of these products, but would like to try something tasty and original. To prepare cutlets, you need to take about a kilogram of a mixture of hearts and liver, rinse thoroughly and clean from excess. For softness and elimination of bitterness meat products should be soaked in cold water or milk.

Take two onions and pass through a meat grinder. Do the same with soaked offal. Finely grated carrots and 2-3 potatoes are added to the resulting mixture.

Then two eggs and spices are added to taste (salt, pepper and others). Mix everything well, then gradually add flour. The consistency of the composition should be like a thick dough.

Fry cutlets in a pan with oil, pouring with a ladle (like pancakes).

You can serve with any side dish.

shish kebabs

Very in an unusual way the preparation of these products can be considered roasting in the form of a barbecue. This recipe for chicken hearts and liver is unusual, but the dish turns out to be quite appetizing.

Cleaned and pre-soaked offal are taken. They are strung on skewers and fried on a grate, smeared with butter (melted). Already cooked skewers are peppered and salted to taste. Such a dish will be very well combined to taste with a cucumber - both fresh and salty.

Prepare the necessary ingredients. Turn on the multicooker on the "Frying" function and pour in the vegetable oil. Peel onions and carrots. Cut the onion into small cubes, and the carrot into strips. Pour the carrots and onions into the multicooker bowl, fry until soft (for 3-4 minutes), stirring occasionally.

Make cross cuts on the tomatoes, pour boiling water over them, remove the skin. Peeled tomatoes cut into small cubes (you can grind with a meat grinder or blender) and put in a multicooker bowl with onions and carrots.

Wash bell peppers, remove seeds and stalk. Cut the peppers into cubes or strips and put in a bowl.

To taste, add salt, ground black pepper and lay out bay leaves, pour in water, switch the slow cooker to the "Extinguishing" function.

Wash the chicken hearts thoroughly, get rid of blood clots in the chambers and put them in the multicooker bowl.

Close the lid of the multicooker and simmer for 30 minutes.

Clean the chicken liver from films and rinse thoroughly. After 30 minutes, put the liver in a multicooker bowl.

Close the multicooker lid and continue stewing chicken hearts and liver for another 15 minutes.

Put chicken hearts with liver along with vegetables from the multicooker bowl on a dish and serve warm.

Delicate liver with juicy and very delicious hearts Pairs well with many side dishes.

Bon appetit! Cook with love!