Prepare dishes from chicken hearts, and you can easily combine low energy value with great nutritional value. In addition, they are also very tasty, and how could it be otherwise if your plate includes fries, barbecue or hearty salad.
Pick your recipe
You will need
- For roast:
- - 1.2 kg of chicken hearts;
- - 800 g of potatoes;
- - 400 g of carrots;
- - 2 onions;
- - 100 g sour cream;
- - 80 g butter;
- - 3/4 tsp ground black pepper;
- - salt;
- - vegetable oil;
- For barbecue:
- - 1 kg of chicken hearts;
- - 100 ml of soy sauce;
- - 50 ml of dry sherry or other fortified wine;
- - 50 ml of peanut butter;
- - 1 tsp mixtures of peppers;
- For salad:
- - 500 g of chicken hearts;
- - 3 onions;
- - 3 pickled or pickled cucumbers;
- - 2 carrots;
- - 30 g of dill;
- - 80 g of mayonnaise;
- - salt;
- - vegetable oil.
Instruction manual
1
Chicken Heart Roast
Rinse the chicken hearts thoroughly and pat dry. Fry them in vegetable oil for 15 minutes over medium heat, add finely chopped onions and grated carrots, salt everything and cook for another 10-15 minutes. Put the cooked fry in pots with the resulting liquid and fat, as well as sour cream.
2
Peel and cut the potatoes into cubes and place them evenly in portioned dishes. Put on top of an equal portion of butter, pour a pinch of salt and pepper. Boil water and pour 1 tbsp. in every pot. Cover them and place them on the wire rack in an oven preheated to 180oC. Roast chicken roast for 1 hour 20 minutes.
3
Chicken Skewers
Combine soy sauce, wine and a mixture of peppers. Beat the mixture thoroughly, pour the prepared hearts with it and put them in the fridge for 4 hours, marinating gently from time to time. Soak the wooden skewers in water, string chicken offal on them and fry the skewers in peanut butter for 7-10 minutes at medium temperature. Transfer them to a paper towel and then to a thick-bottomed dish and serve with fresh vegetables.
4
Chicken Hearts Salad
Peel the onions and chop them finely. Grate the carrots on a coarse grater. Pass both in vegetable oil until soft and lighter shade of orange vegetable. Wash the chicken hearts under running water, cut off the open portion and add the offal to the pan. Stew together for about half an hour under a lid over low heat.
5
Cut the cucumbers into strips, chop the dill finely. Cool the frying until warm, combine it with the rest of the ingredients in a large salad bowl. Season the salad with mayonnaise, salt to taste and stir. Serve it immediately until the dish has completely cooled.