Chicken hearts are a type of by-products, which is even more popular among the prepared wild herbs. What can be cooked with chicken heart? Extinguish, lubricate, boil, vicorate for the first herbs, turn on to the warehouse of salads. How to cook chicken hearts rose lower on the butt of some savory recipes.
Kuryachі hearts go out lower in sour cream sauce. This recipe can be called one of the simplest and most popular, which are used to prepare this offal.
The heart is relatively washed, you can see the excess fat that judge. We clean the qibul and cut it with a dice / quarters of a kіlets, to whom it suits more. We heat the oil in a saucepan, put it in a new cibula and pass the sprat of white. If the little things become visible, we give them hearts. Let's move on to the cibula and leave it to be put out under the roof for a quarter of a year.
Tim an hour clean and miєmo morkin, rіzhemo її thin sticks of dozhina not more than 3 cm and after a good hour we lay it to the heart. Let's move and stop quenching for a couple of whilins. Tim an hour zmіshuєmo sour cream with spices and silly. If you need a little podlivka, you can add a little bit of water, bringing the mass of the required consistency. Pour in a saucepan with sauce, mix and simmer on a minimum fire of 5-7 quills. Before serving, I sip the grass with chopped greenery of the cybuli.
Chicken hearts with sour cream are best served with mashed potatoes chi pasta.
On a note. Before buying shoes, check the terms of applicability to the product.
Vershkovy sauce to rob the grass with lower, lower in the recipe with sour cream.
Miёmo heart under running water, drenched in drushlyak drain. Time to time we clean the vegetables and cut them into thin straws. Morquin can be rubbed on the third.
Oil is heated and the heart is smeared until the final evaporation of the heart. Approximately 20-25 strands of fluff are required to be mixed periodically for even thermal processing. We add salt and spices, mix everything well, visipaemo vegetables and smear more hvilin p'yat.
At the sklyantsi, we add tops of a sill, flood our hearts with confusion, and quench the top of the whilin 10. Let us infuse a sprat of whilin, then serve it with a side dish of vegetables or mashed potatoes.
Lower and soft chicken hearts on frying pans can be cooked for the whole year and taxes with some garnish.
As a rule, surplus vessels and fat are harvested from chicken hearts. Trohi of fat can be left out, so that the grass will be juice. Deyakі lords rozrazayut heart vzdovzhі vimivayut surpluses of blood. We put a few trochs on the drushlyak.
Clean the cibulina and cut it with thin pivkilts.
Pour olії troshki into the frying pan, add heart and cibula, evenly sprinkle with spices and silly, mix. Cover with a krishkoy and lose it for a third of the year, then let’s mix it up well and leave it for 15-20 quills under the krishkoy.
Before serving, sip freshly chopped crop. Hearts are served as an appetizer before beer (as a way to beat the spices in cooking), so it’s good to eat with garnishes from potato rice.
On a note. To take away the softness of the lower heart as much as possible, before lubrication, boil them in lightly salted water with a stretch of 10 strands after an ear of boiling water.
Sertsya promiєmo and clean (behind the bajan).
Vegetables are clean and polished. Tsibulya is rіzhemo with pіvkіltsy, carrots - in quarters of a kіlets. Chasnikov's teeth are cut with plates, and prunes - with a crushed cube. Everything is mixed with hearts, seasoned and salted. Relatively everything is mixed.
Potatoes okremo rіzhemo a cube, arranging in portions of the mountaineers. Cubes can be cut with great pieces.
The oven can be set to heat up to 180 degrees.
Sumish vegetables and hearts are laid out on top of potatoes. Filled with a third of a glass of okrop at the skin, covered with little fritters and put into the oven for a year.
Cooking chicken hearts in a multi-cooker will make the whole process easier - it’s not necessary to stand fast, to stir, to scour for її cooking.
After cooking, you can serve it to the table.
Even more simple and naming savory salad can be prepared on the basis of a heart.
Heart promiєmo, pozbavlyaєmo їx fat and vіdvaryuєmo in salted water. You can add bay leaf for flavor. After boiling, get ready with a stretch of 20 strands. Pіslya vіdkidaєmo on drushlyak.
While the hearts are being boiled, we are setting the eggs to be cooked. Cinders miєmo and rіzhemo drіbny cube. With boiled eggs robimo those same. The heart is given a little bit of chill and rіzhemo with rings or a cube - as it suits more. Everything is mixed in a salad bowl, add corn, mayonnaise, salt and pepper. Let's move on. Greens miєmo, rubaєmo, attach to the beast before serving.
We clean the cibula and the carrot. Tsibulu rіzhemo pіvkiltsami, three carrots. Obsmazhuєmo in olії kіlka khvilin. Add spices and strength.
The heart is prompt, if necessary, clean, stored in one deep container, in which you will pickle the product manually. We add honey and spices, as well as other warehouses to the recipe and mix it well with our hands. We will marinate for 1-1.5 years.
Marinated hearts are strung on wooden skewers, leaking perpendicularly, charring the wide and narrow part of the heart, so that the stench sat stil. Place them on a baking dish, pour the excess marinade and 2-3 bottles of water into the yak. The oven is heated up to 180 degrees. and we bake hearts with a stretch of 10-15 strands, after we turn the skewers over and continue cooking for a quarter of a year.
On a note. Pickled hearts can be stored in the refrigerator by stretching the doby.
Spicy relish for chicken hearts is served with soy sauce from a teapot.
Get the marinade: pass the bowl through a press, mix with sauce and spices.
Vimiti heart, clean and marinate in marinade on pіvgodini. It is recommended that the animal put in a gnat, so that the mustache of the heart is completely covered with marinade.
While the by-product is being marinated, trim the cibula and coat with a stretch of kilkoh khvilin. After wiklasti until the tsibulki heart at once with marinade and quench khvilin 15. Dali wiklasti sumish from sour cream and pasta, mix well and quench under the krishko for a quarter of the year.
It is easy to prepare a strain for lovers of offal.
Prepared hearts navpil. Vіdvarіt їх or vymochіt in milk.
Call the cibula with pivkiltsy. Grease the frying pan with olive oil, then give it to Vershkov, heat it up. Lubricate the cibula until ready. Add to the new heart, stir. After 5-7 whilins, if your heart starts to see water, salt, pepper and add other spices to taste. Tse to strengthen the vіddacha of the Vologda.
Cover with a lid and grease 20-25 quills. Periodically stir. Serve with your favorite side dish.
youtube.com Juicy, with a welcome vershkovy relish. Great to eat with buckwheat, rice, mashed potatoes and others. Instead of sour cream, you can beat the tops.
Clean and cut the qibula into cubes. Heat up a frying pan with olive oil. Let's add it to the new top. Lubricate the cibula until ready.
Prepare hearts: wash, open the door. As offal is great, cut navpil. Straighten їх to the tsibulі, smear it to the quickness - 5-7 quills. Pour in a bottle of water, salt and pepper to taste. Cover it with a lid, extinguish near the fire of the year on the right fire.
Spread borosno at a small number of waters so that there were no breasts. Pour tsyu sumish at the heart, let the trochs thicken and add sour cream. Stir and burn 5-10 more quills.
pinterest.com In the world of hospitality, with a bright tomato taste. It's wonderful to eat with pasta and boiled rice.
Coat the olive with carrots. Let's add some butter to Vershkov and prepare it until the chicken hearts are covered. Prepare 10-15 quills. Add|Add| coarsely chopped tomatoes and grease for 5-7 more chills | minutes |.
Recover chicken hearts. Do not forget to know the pin and salt for example. If you get cold, break it with crisp cubes of chi rings. Smear on the sonyashnikovy olії the details of the stove.
Get all the ingredients: hearts, mushrooms, carrots, kvassola and croutons. Salt and pepper, season with mayonnaise.
Olena 19.04.2019 13 642
We continue our acquaintance with herbs from by-products. There are already livers on the site, now we will cook chicken hearts with potatoes. Gourmets value this type of giblets for its soft structure, receiving a lower relish.
Zavdyaki brown speeches, which enter to their warehouse, the minimum amount of fat and hard veins, they are brought to the first category of by-products.
Dietologists recommend including this type of giblets in the diet for people who lead an active way of life, for patients with heart disease, nervous system, women and children. Low calorie content (155 kcal per 100 gr.) diet food she is suitable for those who are quiet, who are chasing after their own vaga.
Ale, in order to take away the maximum value, it is necessary to extract a fresh product. Obov'yazkovo give respect to the old look.
In fresh chicken hearts, the heart is smooth, the surface of the vologda is equal to the burgundy color without patches and blotches. Oskіlki tse m'yaz, then on the dotik the stench can be springy.
In this recipe, everything is harmoniously combined with each other - the main ingredients add tops and bottoms. Grava to come out more delicious, її boldly you can put it on the holy stele.
Ingredients:
Sauce:
Pokrokovy description of the recipe:
Buying not frozen, but chilled products, it is easy to convert them to freshness. But it is important to know that chilled smoking hearts can be saved 48 years from the moment of fermentation.
At once, the multicooker has become an indispensable helper and “friend” in the kitchen for rich gospodarok. Coristuvaty їy already handy, moreover, save an hour. It is necessary to simply put the required ingredients in a bowl, set an hour, taking care of your rights, check for readiness. Cooked in a slow cooker savoring the flavors, prepared on the stove or in the oven.
Required products:
How to cook:
You can serve on the table and delight your loved ones with a savory appetizing grass. Regardless of the ease of preparation, it’s delicious to go out!
If you take frozen products, then do not freeze micro-hiberian food or warm water for defrosting. It’s better to defrost with a natural path, if you want to take off the brown and savory grass.
Not everyone has a multicooker at home, but even without it, you can quickly and juicy indulge your household. This recipe is the same in the same series, the ingredients are available, the method of preparation is simple, it is possible to inspire someone who does not have great culinary skills with such a grass.
Ingredients:
Cooking recipe:
Sometimes, that the hearts of the world in the light are green in color. But do not hurry to classify them to the category of packed product. This is how they trap, as if during the processing of the chicken carcass, the zhovch sprang up. So that the grass does not grow bitter, pour the offal into 30 hvilin with water, adding її trochs to the otstu or lemon juice then we wash it under running water and you can cook it.
Stravi, prepared by the mountaineers, tell the zhu, as our ancestors prepared at the Russian stove. Ceramics is a natural material, which allows you to increase the required temperature in the middle of the dishes. The products languish under the crock of the wet juice, to rob the grass with brown, fragrant, with rich relish.
Chicken hearts can also be cooked in mountaineers. Krim potatoes mi dodamo shche tsibulyu, carrots and bell pepper. Tse to crush the juicy grass that savory.
Ingredients for 4 mountaineers:
Yak robiti:
Make sure to watch how professional cooks cook. The process of preparing the stench is willing to share various secrets. Watch the video of Illy Lazerson with his yogo recipe for chicken heart with potatoes.
Bagata to the warehouse is strava, adzhe krim of the main components, add mushrooms, kvass. And also get ready for the hearts to finish the gostry and spicy marinade, but you can adjust the gostry to your taste. For example, the deputy of the gostroy adjika put ketchup, black gostry pepper, replace it with other spices.
Required products:
Marinade:
Cooking method:
I am impressed that the masters know the zastosuvannya of proponated recipes for chicken hearts with potatoes. It’s not easy to prepare the strains, the stinks look savory, brown and add new farbi to your diet.
Savory!
I love all the winds!
Today I decided to cook for my family more savory, but not every day, but I don’t want to spend a good hour of cooking. Zupinila your vibir on a smoky chicken heart. I rarely cook this kind of herb, mostly vicorous for cooking pork, but for variety I used to cook її with chicken hearts.
I want to once again remember that I'm ready to dress up richly, because my family is big. For consumption, you can simply change the number of products and services.
Let's move on to our recipe.
All we need is a little bit below in the photo: chicken hearts, potatoes, cibula, carrots, tomatoes, olive oil for lubrication, and a little bit of fresh greenery. And also the seasonings, which add to this mood, I zupinilas on two of them - the “seasoning for the chicken” and the “curry” seasoning, so as to give the country a beautiful color and light spiciness, for the turmeric rahun, which should be included to the warehouse. You can beat other seasonings, but you can do without them. Ale, if I don’t add ready-made seasonings, then the vicarious black pepper in the prepared black chalking pepper, is less so powerful and you can add it in the same rank.
We'll cook the main products in bulk, as we need them.
The most costly hour now is to cook chicken hearts. We know the spitting from them, it’s like that, it’s roaring and relatively washed, so that the annual blood clots in the middle didn’t get depleted.
Now let's clean and cut the potatoes.
The qibul is clean and clean, not dry.
We clean the carrots, miєmo and natrimo on the great third.
Our main preparations are finished. Now pour olive oil into the pan and put it on the fire. If the oil heats up, it’s right there, smoking hearts and smeared from the sides to the crack. Tse trivatime kіlka hvilin.
Let's add a cibula there.
There, it’s corrected to grate carrots on a grater.
Dodaёmo for the taste of strong seasonings, mix it up.
Pour into the frying pan a glass of water and quench it on the right fire 10 quills.
At this hour, a tomato and fresh greens are ready.
Tomato miєmo and rіzhemo on diced cubes.
The green cybula and the crepe are washed with running water and finely sprayed.
The chicken hearts have extinguished the troch, now we add to them a sliced tomato.
І potatoes are cooked.
Gently mix it up and put it out on the right fire until the potatoes are ready.
Approximately after 15-20 quills, if the potatoes are practically ready, add the chopped greens.
I have to make a big one, because your frying pan is small, then the potatoes will be cooked shvidshe.
Gently peremіshuєmo and for sprat whilin vimikaєmo fire.
We close it with a cap and let our ready-made stravi be infused with a stretch of 10 quills.
Our fragrant and even savory spicy chicken heart is ready. It is poured into serving bowls and served to the table.
I’m following this recipe for you, and if I ever get lucky, to please the lonely savory resentment otherwise, in the evening, even if the stravi prepared from the various by-products are more savory and definitely merit for respect.
All delicious!
Cooking hour: PT01H00M 1 year.
The stewed potatoes with chicken hearts are especially savory, so that only fresh chilled offal can be beaten. Place them in a dryer and rinse thoroughly in running water. Explore navpіl, see blood clots and cut fat and judge. Rinse well again and let the water drain.
Before Tim, how to extinguish chicken hearts with potatoes, offal is covered. At the pan with a thick bottom or a frying pan, pour the oil and heat it well. Give chicken hearts. After stirring, smear on a dead fire to a golden light color. At the process of smearing, one sees a sik, which can be vaporized.
Cleanse the cibulina, cut it with pivkiltsy and cubes. Grate carrots on the great third. Offend the ingredients add to the smeared hearts. Stir and stew on the fire for 7-10 chills|minutes|, stirring every hour with a spatula.
Add homemade horseradish seasoning and green adjika to the greased masi. Zamіst can be taken tomato paste chi ketchup. And at the warehouse of adjika there are a lot of spices, such as hop-suneli, chasnik, hot pepper. As if you didn’t have adjika, add some spices to your liking. Stir and warm on the fire for 2-3 quills.
Peel the potatoes from the skin, wash them in running water, cut them with enough shmatki. Add to the pan with other ingredients.
Pour about 500 ml of hot water into the glass, add salt and pepper to taste, add a bay leaf. Stir, cover with a lid and simmer on a small fire for 20-30 minutes | minutes, until all ingredients are ready. Periodically mix potatoes, stewed with chicken hearts, try for readiness.
When using a multicooker, cook according to the instructions. As you cook in the oven, put all the ingredients in an oven-proof form, pour water, season with spices and steam in a hot oven for 30-40 minutes at a temperature of 180 degrees.
Tasty appetizing chicken hearts are ready with potatoes. You can get used to it immediately after the gas is extinguished. Before serving, sip chopped greens.
