Hot offal dishes are an excellent solution for the thrifty housewife. In addition, it is cheap and tasty, and preparing dishes will not take much of your time and will be varied. In general, recipes for gravy from chicken hearts can be different in their variations. But almost always it turns out delicious, which even festive table It won’t be a shame to serve, not to mention the everyday diet!
There are recipes for chicken heart gravy using ingredients such as tomato paste or sour cream. In addition, here you can successfully combine mushrooms and other ingredients. So let's get started.
To prepare a delicious dish we will need:
- chicken hearts - seven hundred grams;
- a couple of carrots;
- bulb;
- bay leaf;
- pepper mixture;
- a couple of tablespoons of tomato paste (25%);
- a little vegetable oil for frying food;
- a little salt to your taste.
Let's start cooking:
- Peel the onions and carrots. Grate the root vegetable and cut the onion into cubes. Fry both ingredients in vegetable oil in a well-heated frying pan. And after frying, put it in a pan.
- We wash the chicken hearts (it’s better to take fresh ones, not frozen) and discard them in a colander. When the excess moisture has drained, fry them in a frying pan for 10-15 minutes. When frying, the broth will release, but you don’t need to evaporate it dry so that the dish doesn’t turn out too tough.
- Place the offal, along with the liquid formed during frying, in a saucepan along with the already prepared onions and carrots.
- Add a mixture of peppers and spices with bay leaves.
- Pour water (or chicken broth) to cover the hearts. Place the pan on low heat to simmer.
- As soon as it boils, add tomato paste, stirring gently. Simmer for 15 minutes.
- This most delicious of chicken heart gravy can be served with any side dish. For example, with mashed potatoes or boiled rice.
How to make gravy from chicken hearts with sour cream
Not everyone likes tomato paste. Perhaps you shouldn’t use it according to doctors’ recommendations (and this happens)? In this case, you shouldn’t be upset, but simply in recipes for gravy from chicken hearts, tomato paste can be replaced with sour cream or cream with great success.
In this version, we will need for cooking: half a kilo of chicken hearts, a glass of sour cream, a large onion or several small ones, a mixture of peppers and spices to taste, oil, salt and bay leaf.
Preparation
- We clean and finely chop the onion. Lightly fry.
- We wash the hearts and dry them to remove excess moisture. And then fry in vegetable oil until golden brown.
- Place the hearts in the pan, mixing with the onions. Fill with water (about a liter) and simmer for half an hour on the lowest heat. Finally, add a mixture of sour cream and spices to the pan. Simmer for another ten minutes, stirring. Turn off the heat and cover the dish with a lid - let it brew a little. And then you can serve it on the table.
Good fit various types gravy from chicken hearts for main courses of daily meals. But you can also cook them for a holiday. And soft giblets with sauce are perfectly complemented by potatoes or pasta, rice or wheat porridge. Bon appetit everyone!
Many people underestimate the taste and benefits of offal. In addition to the fact that hearts are a tasty and tender product, they are also rich in proteins, micro- and macroelements.
Chicken hearts in sauce - basic cooking principles
Chicken hearts are washed and excess fat and membranes are trimmed off. In addition to the offal, we will need onions and carrots. Some recipes use mushrooms. Vegetables are peeled and chopped: onions into small pieces, carrots on a grater.
IN cast iron frying pan or a small cauldron, heat the fat or oil and fry the onion in it until transparent. Then add the carrots and continue cooking until they are soft.
Add chicken hearts to the vegetables, add water and simmer everything over medium heat for about forty minutes.
Depending on what kind of sauce you want, add sour cream, tomato paste, cream or cheese to the pan.
They are placed in a frying pan, stirred and cooked for another quarter of an hour.
Spices, garlic and herbs are added to the dish for flavor.
The dish is served with a side dish of vegetables, pasta or cereals.
Recipe 1. Chicken hearts in tomato sauce
Ingredients
stack filtered water;
60 g tomato sauce;
bulb;
ground pepper;
carrot;
60 ml refined sunflower oil;
table salt;
400 g chicken hearts.
Cooking method
1. Peel the onion and carrot. Wash the vegetables. Cut the onion into small pieces and chop the carrots on a grater with large holes. Place the vegetables in a frying pan, after pouring oil into it. Fry, stirring, for five minutes.
2. Wash the chicken hearts and remove films and excess fat. Place the prepared offal in a roasting pan with vegetables. Pour in a glass of filtered water and add salt. Bring to a boil and cook, covered, for about an hour.
3. Add tomato paste, stir and cook for about another quarter of an hour. If there is not enough liquid, add a little more boiled water.
Recipe 2. Chicken hearts in sauce with tomato and sour cream
Ingredients
half a kilogram of chicken hearts;
kitchen salt;
onion head;
flour – 30 g;
sour cream – 90 g;
stack boiled water;
tomato paste – 30 g.
Cooking method
1. Place the hearts on a sieve and rinse. Let all the water drain out. We cut off the fat and blood vessels from each. We make cross-shaped cuts from the sharp edge.
2. Peel the onion, rinse and chop as finely as possible.
3. Heat the oil in a frying pan and fry the onion in it until transparent.
4. Place the prepared hearts in the roasting pan, mix and cover with a lid. Simmer the hearts and onions for ten minutes without adding water.
5. Combine boiled water with tomato paste, flour and sour cream. Shake well so that there are no lumps left. Pour the mixture over the hearts, cover with a lid and simmer for another quarter of an hour.
Recipe 3. Chicken hearts in creamy sauce
Ingredients
50 ml lean oil;
half a kilogram of chicken hearts;
four cloves of garlic;
200 ml 20% cream;
carrot;
bulb;
table salt.
Cooking method
1. Place finely chopped onion half rings in a frying pan with oil, after heating it. Fry for a few minutes, stirring constantly.
2. Peel the carrots and chop them on a grater with small holes. Add it to the onion and fry for about five minutes, stirring regularly.
3. Peel the garlic cloves and pass them through a press directly into the frying pan. Mix well and fry until the characteristic smell of garlic appears.
4. Wash the chicken hearts, cut off the fat and blood vessels. Place in a frying pan, mix, add salt and pour cream over everything. Cook the dish for 20 minutes. Add finely chopped dill and leave to simmer over low heat for five minutes.
Recipe 4. Chicken hearts in sauce with cheese
Ingredients
700 g chicken hearts;
vegetable oil;
100 ml 20% sour cream;
10 g starch;
100 g processed cheese;
black pepper;
two cloves of garlic;
table salt;
bulb;
a bunch of fresh greens.
Cooking method
1. We wash the hearts, cut off the vessels and excess fat. Pour oil into the frying pan and place it on high heat. Warm up well. Place the hearts in the pan, pepper and salt. Fry, stirring continuously, for three minutes. Then turn off the fire and simmer the offal in own juice about another quarter of an hour.
2. Peel the onion and finely chop it. Fry it in oil in a separate frying pan until golden brown. Transfer the fried onions to the hearts, stir and simmer for another 15 minutes. Rinse the greens, dry them and chop finely. Pass the peeled garlic cloves through a garlic press. Grind the cheese on a coarse grater.
3. Place sour cream and cheese shavings in a frying pan with hearts and mix. Add starch, herbs and garlic. Bring the contents to a boil, cover with a lid and remove from the stove. Serve with any side dish.
Recipe 5. Spicy chicken hearts in sauce on skewers
Ingredients
5 g grated ginger;
500 g chicken hearts;
fine salt;
120 ml soy sauce;
four cloves of garlic;
15 ml lemon juice.
Cooking method
1. Before stringing the hearts onto skewers, soak them in cold water for 20 minutes.
2. We wash the hearts, cut off the vessels and excess fat. Place the offal in a bag.
3. Peel the ginger and garlic and grate on the finest grater. Connecting soy sauce with ginger and garlic. Lightly salt and add lemon juice. Stir well.
4. Pour the sauce over the hearts, close the bag and marinate for three hours in the refrigerator.
5. Thread the marinated hearts onto skewers and fry in hot oil. Then turn it over, cover it with a lid and cook for another quarter of an hour.
Recipe 6. Chicken hearts in Korean sauce
Ingredients
700 g chicken hearts;
60 ml vegetable oil;
stack tomato juice;
Korean carrot seasoning.
Cooking method
1. Rinse the hearts, trim off the vessels, fat and membranes.
2. Fry the offal in heated vegetable oil.
3. Add tomato juice, lightly add salt and season with Korean carrot seasoning.
4. Simmer over low heat for 20 minutes until all the liquid has evaporated. Transfer to a plate and serve with a side dish of vegetables or cereals.
Recipe 7. Chicken hearts in sauce with sour cream and mustard
Ingredients
100 ml filtered water;
700 g chicken hearts;
30 g butter;
90 g mustard;
20 ml olive oil;
300 g champignons;
100 ml sour cream.
Cooking method
1. Rinse the chicken hearts, trim off the vessels and excess fat. Place the offal in a deep cup, pour in olive oil, add mustard, pepper and salt. Mix well and leave to marinate for a couple of hours.
2. Melt butter in a frying pan. Place the hearts in it and lightly fry.
3. Wipe the champignons with a damp sponge and remove the skin from the caps. Cut the mushrooms into thin slices and add to the hearts.
4. Pour in a little filtered water and simmer, stirring occasionally, for half an hour.
5. Add sour cream, stir and simmer for another ten minutes.
Recipe 8. Chicken hearts in sauce with vegetables
Ingredients
kg chicken hearts;
fine salt;
carrot;
tomato sauce – 100 g;
bulb;
pepper with lemon flavor;
two stalks of celery;
vegetable oil – 30 ml;
green pod bell pepper;
a small bunch of basil.
Cooking method
1. Wash the vegetables thoroughly. Peel the onions and carrots. Chop the celery stalks into small pieces, the onion into cubes, and chop the carrots on a grater with large holes.
2. Place the vegetables in a heated frying pan with oil and fry until soft.
3. We wash the hearts, cut off the vessels and excess fat from the top. Place in a frying pan with vegetables.
4. Remove the green pepper pod from the stalk, remove the seeds and cut it into small cubes. Place in a frying pan. Pour all the ingredients with water and simmer from the moment of boiling over low heat for about 15 minutes. Then add tomato sauce, salt and mix. We prepare the dish for another hour and a half.
5. Rinse the basil, dry it and tear it into small pieces with your hands. Put it in a frying pan. Serve with boiled potatoes or spaghetti.
Recipe 9. Chicken hearts in soy-wine sauce
Ingredients
allspice;
150 g chicken hearts;
25 ml vegetable oil;
bulb;
30 g ketchup;
carrot;
100 ml dry red wine;
Two cloves of garlic;
60 ml soy sauce.
Cooking method
1. Wash the chicken hearts, cut off the fat and vessels from the top.
2. Pour half the oil into the pan and fry the hearts in it, stirring constantly, over low heat.
3. Pour the second half of the oil into another frying pan and fry the peeled and chopped onions and carrots in it.
4. Peel the garlic cloves and cut into thin slices. Combine soy sauce and wine in a bowl. Add garlic, ketchup and stir. Pour the sauce over the hearts, stir and simmer for five minutes. Place the fried vegetables on the hearts, turn down the heat, cover with a lid and simmer until the hearts become soft.
To make the chicken hearts cook faster, make a cross-shaped cut on the pointed side.
Hearts in cream or sour cream will turn out especially tender.
You can use juice or sauce instead of tomato paste.
When using soy sauce, taste the dish and only then add salt so as not to oversalt.
This is my first recipe. I hope you all really like it. Well... Let's get started.
Peel the onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater.
Drizzle a little onto a heated frying pan sunflower oil and add the prepared vegetables. Fry until golden brown.
Now we add our hearts. I first cleared them of film and excess fat, and washed it.
Fry over high heat, stirring constantly, until the color changes. This is necessary so that the hearts stick and do not lose their juiciness; it will take you literally 2-3 minutes.
Fill the hearts with water until they are covered. Add salt, close the lid and simmer over medium heat for 20-25 minutes.
While our main dish is stewing, let's start with the side dish. To do this, peel the potatoes and cut them into cubes. Pour it into the frying pan. The secret to these potatoes is that we immediately add chopped onions. I had a medium onion, so it was enough for 2 dishes. Add a little salt, mix and cover with a lid.
Cook the potatoes for 15-20 minutes over medium heat until they are soft, stirring occasionally. But 5 minutes before readiness, add seasoning.
Let's get back to our gravy. So far we have stewed hearts. To make the gravy, you need to add pepper, seasoning and garlic (it can be passed through a press or grated on a fine grater). Don't forget to add flour and mix everything thoroughly until thickened.
That's all... Now put the potatoes and hearts on a plate and pour the gravy over everything. Your most delicate dish is ready)))
(recipe with photo is in this article) - one of the simplest, but nutritious and tasty dishes. In 100 g classic dish(stewed hearts with vegetables) contains approximately 76 kcal, 5 g of protein and fat, and 2 g of carbohydrates. These values may vary depending on the ingredients added.
Gravy with tomato paste
Chicken heart gravy with tomato paste is one of the most common recipes. For preparation you will need:
- 800 g hearts;
- 150 g onion;
- 2 small carrots (fans of this vegetable can add a third);
- 5 black peppercorns or 0.5 teaspoon ground;
- 2 tsp. universal seasoning (or for meat dishes);
- 1 tbsp. l. tomato paste;
- a pinch of salt;
- vegetable oil for frying.
The onion is peeled and cut into small cubes. Peel the carrots. The vegetable is washed and coarsely grated. Onions and carrots are fried in vegetable oil. Then they are laid out in a saucepan. Pepper, seasoning and bay leaf are added. A little cold water is poured in. It is necessary that it just covers the hearts. The pan is placed on medium heat. As soon as the contents boil, tomato paste is added to it. The fire is reduced to a minimum. The pan is covered with a lid. Salt is added during the stewing process to taste.
The hearts are washed and placed in a colander to drain off excess water. Then they are fried in a frying pan until the juice stops releasing. The liquid does not evaporate completely, otherwise the hearts will turn out tough. As soon as the pink juice has stopped secreting, everything is transferred (along with the broth) to the pan with the carrots and onions.
Chicken hearts with gravy: recipe with sour cream
Not everyone likes tomato paste, so chicken hearts can be prepared with other ingredients. For the dish you will need:
- 0.5 kg of hearts;
- 250 g sour cream;
- 100 g onion;
- 1 liter of water;
- one bay leaf;
- salt and spices to taste.
The onion is peeled and finely chopped. The hearts are washed and placed in a frying pan. Chopped onions are added to them and everything is filled with water. The dish is stewed for 40 minutes. Place sour cream, pepper and salt in a separate container. Everything is thoroughly mixed. The resulting mixture is added to the cooking hearts. The dish is stewed for another ten minutes. Next, a bay leaf is added to it, the pan is covered with a lid, and the fire is turned off. After 10 minutes the dish is ready.
Chicken with mushrooms recipe
One of the delicious and simple dishes- chicken heart gravy. Recipe in cream sauce with mushrooms is very refined, the finished treat has an amazingly delicate taste. For the dish you will need:
- 400 g hearts;
- one onion;
- 300 g mushrooms;
- 200 ml cream;
- spices to taste;
- vegetable oil.
The hearts are laid out in a container and filled with cold water for half an hour. Then they are laid out in a colander until all the water has drained. Then water is poured into the pan, salt and hearts are added. They cook for 20 minutes.
At this time, the mushrooms are washed, placed in a colander to remove excess moisture and cut into small pieces. The onion is peeled and cut into half rings. Oil is poured into the frying pan and mushrooms are poured out. They are fried over medium heat until all the liquid has evaporated.
Add chopped onion to the pan, and the whole mass is fried for another 7 minutes. The water is drained from the boiled hearts, after which they are laid out in a frying pan. The cream is poured in and everything is mixed well. Spices are added and the dish is simmered over low heat for another 15 minutes.
How to make chicken heart gravy in a slow cooker?
Chicken hearts are easy to cook in a slow cooker. Greens are used fresh or dried. For the dish you will need:
- 1 kg chicken hearts;
- 3 onions;
- one medium carrot;
- 1 liter of water;
- green;
- salt and seasonings to taste.
The hearts are washed well and, if desired, cleaned of unnecessary parts. For more instant cooking are cut in half. The carrots are peeled and coarsely grated. The onion is peeled and cut into cubes. All cooked products are placed in a multicooker. No oil is added. The dish is prepared for 45 minutes in the “Soup” or “Stew” mode.
Bulgarian recipe
Chicken heart gravy can be prepared more masterfully, with the addition of slightly different ingredients than those described in the recipes above. For the Bulgarian dish you will need:
- 500 g hearts;
- one bell pepper;
- 2 tomatoes;
- 1 onion;
- one carrot;
- 3 cloves of garlic;
- 5 tbsp. l. soy sauce;
- salt and seasonings to taste.
The hearts are washed, the vegetables are peeled and cut. The multicooker is set to the “Baking” mode. The hearts are placed and cooked until the moisture has completely evaporated. Then carrots, tomatoes, peppers and onions are added. Soy sauce, salt and seasonings are poured in. Everything is thoroughly mixed. The multicooker switches to the “Quenching” mode. The dish takes 60 minutes to prepare.
Cooking features
Chicken heart gravy has its own cooking characteristics. To make the meat tender and juicy, add hot boiled water. Cold leach out beneficial substances and make meat products tougher. It is better to use single-component seasonings for a dish, but you can experiment with several at once.
Tomato paste is often sauteed along with carrots and onions or other vegetables. In this case, the hearts are added directly to the pan, but are pre-boiled for ten minutes. Interestingly, then there is no need to catch the moment when the pink juice stops flowing from the meat. The same broth is added to the dish.
To make the gravy from chicken hearts thicker, flour is added to it. To avoid the appearance of lumps, 1-2 tablespoons of the product are stirred in a glass of cold or warm water. As soon as all the lumps are crushed, the mixture is slowly poured into the frying pan or saucepan.
Chicken today is one of the almost universal products. Meat is much inferior to it because of its high cost, and, in addition, chicken fillet cooks much faster than beef or pork. Not only the main part of the bird is used, but also its by-products, including hearts. This offal is suitable for cooking delicious dishes, including sauces. Chicken heart gravy is suitable for any dinner, both family and formal. This meat has a pleasant, elastic structure, it is nutritious, healthy and easy to prepare.
Even an inexperienced housewife can easily prepare sauce with hearts, especially if she has a simple and understandable recipe at hand. Other components of the dressing can be purchased at any store, and some of them can be found in most refrigerators.
You will need:
- Chicken hearts – 500 g
- Onions – 1 medium onion
- Tomato paste – 1 tablespoon
- Sour cream – 2 tablespoons
- Wheat flour – 1 tablespoon
- Vegetable oil – 2 tablespoons
- Water – 200 ml
- Ground black pepper - to taste
- Salt - to taste
Number of servings – 4
Cooking time – 45 minutes
The most tender offal
Chicken hearts are the smallest offal used in cooking. One of its main advantages is its low calorie content, which is combined with high nutritional value. This property makes hearts great product for dietary dishes. They contain a huge supply of vitamins: B vitamins, vitamin A, as well as potassium, phosphorus and a lot of iron. The sauce recipe can be safely included in the children's diet, especially since kids often enjoy eating dishes with hearts.
- The first step in making gravy is to actually prepare the meat. The hearts are washed in cold water and left in a colander for a while to drain. After this, you need to remove the fat from the hearts and make cross-shaped cuts from the sharp edge. You will get a kind of “flower”.
- The onions are peeled and chopped very finely. For this gravy, the recipe recommends using purple onions, as they are not very spicy and have a pleasant sweetish flavor. Vegetable oil is poured into the frying pan; when it warms up well, pour chopped onion into it. It is fried for 2-3 minutes, after which the prepared chicken hearts are laid out in it. The mixture is simmered under a closed lid for 10–15 minutes.
- At this time, the recipe for the liquid gravy base is prepared. To do this, add sour cream, tomato paste and flour to a glass of warm water. The ingredients are thoroughly mixed so that there are no lumps, then the mixture can be salted or peppered to taste. The finished filling goes into the frying pan with the hearts. The gravy is simmered for 15 minutes over low heat and with the lid closed. Afterwards, remove the pan from the heat and let stand for 5-10 minutes.
Innings
This one is gentle and very delicious sauce Mothers of small children love to cook. After all, it is very difficult to get children to eat normally. The gravy can be served with any side dishes of meat, poultry, vegetables and cereals.
- The sauce goes perfectly with pasta. If you cut the hearts into two or three parts before cooking, you can prepare an original paste.
- Chicken heart gravy is good for crumbly boiled rice and buckwheat.
- This sauce and mashed potatoes make a wonderful duet. However, potatoes in any form can be served with gravy - it will turn out very tasty.
- Vegetable side dishes of beans, zucchini or cabbage, served with hearts in sauce, will be much tastier and more nutritious.
A simple recipe for gravy from hearts, which does not require expensive products and a lot of time, will delight everyone in the household. And by experimenting with spices and herbs, you can get new ones every time interesting options sauce!