Hearts, in addition to romantic surroundings, are also a storehouse of useful trace elements. The meat structure in them is such that it is almost ideal for people with a weak gastrointestinal tract. It’s also good for children to enjoy light, dietary meat.
Potted chicken hearts - general cooking principles
• Many delicious and simple dishes are prepared from chicken hearts. The offal is cooked with vegetables, cereals, mushrooms or simmer on their own under the side dish.
• Use clay or ceramic dishes for cooking. Clay pots are required to withstand some time in water before use.
• Thin outer film is preliminarily removed from the hearts, the remnants of blood vessels and the fat present in the arterial region are cut off. The offal is left whole or cut in half, then rinsed and washed with cold, usually running, water, carefully washing blood clots from them.
• Chicken hearts are never laid raw in pots. They are boiled or fried in vegetable oil with vegetables or on their own.
• Prepared products are placed in pots most often in layers, less often - thoroughly mixed. Filled containers before installation in the oven must be covered with lids.
• It is recommended to place the pots in a slightly warmed oven. The duration and temperature of the preparation depend on the specific recipe and are indicated in it.
Baked chicken hearts in pots with mayonnaise and cheese garnished
Ingredients:
• chilled hearts - 300 gr .;
• four feathers of a young onion;
• two tablespoons of mayonnaise;
• half a small carrot;
• 50 gr. "Russian" cheese.
Cooking method:
1. Rinse the onion, wipe the feathers dry with a towel and cut into thin rings.
2. Grind the peeled carrots with a coarse grater or cut into thin sticks. Pieces of carrots will look more accurate if you cut with a curly knife.
3. Rinse the chicken hearts well with cold, then with warm water, cut off the remnants of the arteries and put them in pots. For the specified number of products, two containers are required.
4. On top of the offal, spread the onion in an even layer, and carrot in the next layer.
5. Season everything with ground pepper, add salt to your taste and put a spoonful of mayonnaise in each pot.
6. Grind the cheese with a coarse grater and pour cheese crumbs on a layer of mayonnaise. Carefully pour cold water under half an inch to the top.
7. Place the lidded pots in the oven and bake, heating to 180 degrees for half an hour.
Potatoes with chicken hearts in pots
Ingredients:
• kilogram of hearts;
• 800 gr. potatoes;
• garlic;
• ripe tomatoes - 150 gr.;
• 150 gr. bitter onion;
• 30 ml of refined frozen-out oil;
• feathers of a young onion - 6 pcs.;
• 250 gr. medium-sized carrots;
• 100 gr. sweet pepper;
• tomato juice;
• light soy sauce - 2 tbsp. l .;
• set of spices "For poultry".
Cooking method:
1. Cut off the remains of large vessels, thoroughly rinse offal, and then put in a colander. Wait for the water to drain and distribute in pots.
2. Cut the peeled potato tubers into small cubes with ribs up to 1.5 cm in size. Grate the carrot coarsely with the vegetable grater and cut the peeled sweet pepper in rings.
3. Chop the onions lightly, finely chop the garlic.
4. Place the pieces of potato on the hearts, cover it with a layer of chopped carrots, place the rings of sweet pepper on top and sprinkle everything with chopped green onions.
5. To prevent onions from boiling, fry slices of it in vegetable oil to an amber hue. Add the garlic and fry for another minute.
6. To the onions fried with garlic, put the tomatoes, chopped into small cubes, simmer for one and a half minutes on low heat.
7. Season the roasting with spices, mix, remove from heat and immediately spread over the filled clay containers.
8. Pour a little tomato juice into each pot and add salt. For a small container, add about half a teaspoon of salt or a little more.
9. Cover the pots with lids and set to simmer in the oven for about an hour and a half.
Chicken hearts in pots with mushrooms and vegetables
Ingredients:
• chilled hearts - 600 gr .;
• six large champignons;
• two small tomatoes;
• five large potatoes;
• two sweet peppers;
• a small bunch of dill;
• garlic;
• onions - 200 gr.;
• two carrots;
• seasoning "For meat dishes";
• refined frying oil - 50 ml.
Cooking method:
1. Cut off excess films, the remains of blood vessels and chicken fat from hearts. Cut the offal in half lengthwise and rinse well with a strong stream of cold water, trying to wash all the blood clots.
2. Chop the garlic with a heavy knife, chop the onion in small pieces.
3. Dip the tomatoes with boiling water, then cool them by lowering them in cold water and cut them into cubes. Remove the seeds from the peppers, chop the flesh into small strips.
4. In a frying pan, warm the vegetable oil and dip the halves of the hearts dried from moisture into it.
5. When the moisture has completely evaporated, add chopped garlic, onions and, while stirring, continue cooking until the pieces of meat are browned. Add chopped tomatoes with bell pepper and leave for two minutes to stew, covered with a lid.
6. Cut the champignons longitudinally into thin slices. Fry the mushrooms in a separate pan until golden brown.
7. Cut the potato in half and then cut each half into slices, cut the carrot into large pieces.
8. Evenly distribute carrots mixed with potatoes in six pots. On top of vegetables lay the offal fried with onions and tomatoes. Spread the fried champignons evenly over them.
9. Add to each a little chopped dill and about a quarter of a teaspoon of rock salt, pour in 1/4 cup of water and close the lids.
10. Set the grate to the middle level of the oven and turn on the heat. When the temperature rises to 180 degrees, place the pots in the oven and cook for 50 minutes.
Potted Rice with Chicken Hearts
Ingredients:
• 50 gr. rice groats;
• 150 gr. chicken hearts;
• bitter onions - a quarter of the head;
• half of bell pepper;
• one tomato;
• half a medium carrot;
• 40 gr. thickened homemade cream;
• seasoning "curry" - to taste;
• for frying - vegetable oil.
Cooking method:
1. Remove all excess from the hearts, rinse them under running water and boil until cooked.
2. In cold water, rinse the sampled rice and transfer the cereal to a sieve to decant the remaining liquid.
3. Chop the onions smaller, grate the carrots with a medium or large grater. Sliced peeled tomatoes and peppers into small slices.
4. Put the carrots and onions in a pan and lightly brown in vegetable oil. Do not wait for softening, as soon as the onion becomes transparent, immediately remove from heat.
5. In a large bowl, mix the boiled offal with fried and raw vegetables. Add curry, add a little salt, mix again and place the mixture in four pots.
6. Add potable water or broth so that it covers 1 cm of contents. Add the butter, cover with foil or lids and place in the oven.
7. Forty-five minutes cook when heated to 180 degrees. Then turn off the oven and do not reach the container for another half hour.
Buckwheat Chicken Hearts
Ingredients:
• 400 gr. chicken hearts;
• a glass of fried buckwheat;
• two onions;
• four tablespoons of sour cream;
• 100 grams of "Russian" cheese;
• small carrot;
• garlic;
• 50 ml of frozen oil.
Cooking method:
1. Wash the chicken hearts, remove the outer film from them, cut off the remnants of blood vessels. Remove the chicken fat and cut the offal in half.
2. Put carrot chips in a pan with hot oil, add chopped onion and fry everything until the slices are completely softened.
3. Put in a pan to vegetable frying, dried hearts. Set medium heat and, while stirring, continue to fry until the pieces of flesh are stained light brown. At the end, season with ground pepper, slightly salt and mix.
4. Sort buckwheat, rinse in a large volume of water. Remove the remaining liquid by pouring buckwheat into a colander, then transfer to a dry frying pan and heat the groats over low heat for two minutes.
5. Arrange the hearts fried with onions and carrots in two pots. Sprinkle fried buckwheat on top and add water so that it only slightly covers the groats.
6. On top of the cereal, lay the sour cream, flattening over the entire surface. Sprinkle a creamy layer with large cheese chips and cover the containers with lids.
7. At 200 degrees, grind buckwheat with offal for half an hour. Then turn off the heat and let the dish stand in the oven for another quarter hour.
Tender potatoes with mushrooms and chicken hearts in pots with cream
Ingredients:
• a pound of chicken hearts;
• potato - 5 tubers, small size;
• "Dutch" cheese - 200 gr.;
• onion head;
• 350 ml of high fat cream;
• 300 gr. fresh champignons;
• garlic;
• dill greens;
• a small carrot.
Cooking method:
1. Grate the carrots with the largest grater, cut the mushrooms into slices of arbitrary shape, and onions into medium-sized cubes.
2. On low heat in vegetable oil, first lightly brown onion mixed with carrots. Lay the mushrooms and continue cooking for about 10 minutes until the juice that has been secreted from the champignons is completely evaporated.
3. In a separate large frying pan, in vegetable oil for 20 minutes, fry the chicken hearts. In the process of frying, when all the juice is gone, season the offal with ground pepper and slightly salt.
4. Cut the potatoes into large slices and place on the bottom of the pots. Slightly add salt and place a small block of butter.
5. Put the fried vegetables on the potatoes, and mushrooms on top of them. Next, lay the fried chicken hearts and sprinkle them with chopped dill.
6. Approximately half the volume, fill the pots with cream and cover them with lids.
7. Preheat the oven by setting the temperature control to 200 degrees, place the pots in it and cook for 40 minutes. Then remove the lids and sprinkle the contents with cheese chopped into a coarse grater. Without covering, return the pots to the oven and bring the dish to readiness, warming for 20 minutes.
Potted Chicken Hearts - Cooking Tips & Tips
• Clay pots are not recommended in a hot oven. With prolonged use, their walls may crack. Therefore, place such utensils in an oven with a temperature close to room temperature. Then gradually warm it to the desired temperature.
• If a dish with chicken hearts in pots needs to be sprinkled with cheese, do it 10 minutes before cooking. To cover the surface with a golden brown, do not cover the pots with lids after that.
• In order for cereals and vegetables to absorb all the juices better, after turning off the heat, leave the containers in the oven for another half an hour, waiting for it to cool completely.
