Chicken liver and heart: cooking recipes

Chicken meat is almost the most popular meat on our tables. It suits everything: price, variety of cooking methods, diet, accessibility. But more often people buy a carcass or parts of it, forgetting or not knowing how delicious the chicken liver and heart are. Recipes, by which offal products turn into delicacy, however, are also not familiar to everyone. We want to fill this gap in culinary knowledge.

Dinner in the pots

As soon as the chicken liver and heart are not prepared! Recipes are for every taste and degree of skill. The easiest way to use pots. By-products are washed, rough "pipes" are cut off from the hearts, the liver is checked for bile and, if desired, cut. The bulb is cut into half rings, mixed with the meat component, and the salad is generously poured with sour cream (mayonnaise, but the taste will be rougher). The billet is peppered and salted, it decomposes into pots and hides in the oven for half an hour.

Pottery recipes with chicken heart and liver give freedom to the imagination. Contents of dishes can be supplemented with potatoes, mushrooms or seasonal vegetables - eggplant, cauliflower, zucchini. Everything depends on your imagination and tastes.

Skewers

If you have a heart, a chicken liver, cooking recipes can give a very exotic and very appetizing result. By-products, for example, can be strung alternately on long wooden skewers and fried on a grill smeared with melted butter. Only salt and pepper "shish kebab" should be already ready. There is it should be directly from the skewers, a snack with a cucumber - fresh or salty.

Recipe for chicken liver and heart with chili sauce

This time we cook offal products more sharply and more aromatically. First a large bulb is cut not by the smallest cubes. It should be fried until golden. Subproducts are then poured into a frying pan and about 10 minutes are fried with periodic stirring. The next stage will be the infusion of water and quenching under the lid for a quarter of an hour. Now you can salt and pepper (pepper is used red ground), and after ten minutes - pour the sauce of chili. After three minutes, the frying pan is removed from the plate. Served this yummy stewed with green chopped onions.

Smeared surprise

Those who like the chicken liver and heart, the recipes mastered different. But the most popular is quenching in sour cream. A kilogram of a mixture of offal products is prepared and cut, and the hearts crumble a little finer - they have a more dense structure, so that the same pieces of liver size will be prepared longer. Three onions are medium-sized cut, usually - half-rope, but it is possible and squares. The cut is roasted to the desired tan, after which the hearts are poured into the onion with the liver. Keep the frying pan in byproducts until a pleasant crust is formed (and do not forget to stir it!). Then a glass of water is poured in, the dish is salted, seasoned and left to languish for a dozen minutes. The final touch will be sour cream in the volume of the glass with a third. It should be taken fat, not less than 20 percent. Another three minutes of standing on fire - and you can feed the waiting with impatience of the family.

Mushroom delicacy

Let's turn to another interesting way to cook chicken liver and heart. Baking recipes are also very tempting and worthy of your attention. Described below will please both the eye and stomach.

First the guts are prepared. If you put into action and stomach, they will need to soak for half an hour in hot water. The liver is just scalded. Mushrooms in a ratio of 1: 1 with by-products are cooked to half-ready and cut with plates or slices. Pieces of hearts and liver are quickly fried in deep-fried, then champignons are poured in, and frying continues for 3-4 more minutes. Then the products are poured with half a glass of broth (chicken will look more harmonious), in which sugar, vodka (on a spoon), sodium glutamate (quarter), pepper and salt are stirred. A second later, a spoonful of starch is poured in, diluted in a small amount of cold water. As the sauce thickens, the frying pan can be removed from the fire.

Casserole from the giblets

As for any other meat products, the oven is very suitable for tasty cooking chicken liver and heart. Recipes from the housewives are very different. Most of all, we liked the next option - it is the most unusual and gives an amazingly delicious dish at the output.

In addition to the liver and hearts, the kit can add belly button, neck and wings - for a change. In the total mass should be about half a kilogram of by-product. All the "parts" are added to the pan, a small amount (150 grams) of good bacon, two medium carrots, a parsley root and peeled onion are added to them. All this is filled with water and stewed until the offal is ready. When they are cooked and cooled, the meat mass is disassembled. All solid components are rotated by a meat grinder along with soaked and peeled herring fillets. The mass is well kneaded, flavored with pepper-salt, complemented by a glass of breadcrumbs and two eggs. If it seems too dry and hard, you can add a little broth, in which everything was cooked. It will remain to put it in an anointed form, sprinkle with grated cheese and put in the oven for 15-20 minutes. The dish is very tasty to eat with mashed potatoes and croutons. A water casserole is advised sour cream sauce.

Unusual cutlets

When referring to chicken liver and heart, recipes most often apply to whole or cut offal. But some people do not accept their appearance, why they avoid cooking. In this situation, a great way out is to press the cutlet. Step by step the process will look like this.

1. A kilogram of a mixture of hearts and liver is washed and cleaned. Rough places are cut off; The liver is filled with milk for half an hour to soften and remove the possible bitterness. However, the hearts of this procedure also does not hurt and add to them softness. At the end, the by-product needs to be kept in a colander longer in order to express all the liquid.
2. Two onion heads are run through a meat grinder.
3. Heart and liver go through this same stage, but in a separate bowl.
4. Three potatoes and one carrot are finely chopped.
5. All harvested products are connected. Two eggs are hammered in here, spices and salt are introduced. The mass is thoroughly mixed.
6. The last flour is poured in, about half a faceted glass. Add it a little bit, with mixing and tracking the consistency. The mass should look like a thick dough.

Fry cookies like pancakes: minced meat is put in a spoon in a well-heated oil. Eat with any side dish or simply with vegetables.

Appetizer "Their Excellency"

This dish can not be called a full-fledged one. But as an accompanying person, in an appendage or on "brakes" in school (institute, office) - an ideal variant. To prepare snacks washed and finely chopped giblets are fried with a chopped onion. When the crust begins to form, the hearts with the liver are salted and peppered. Separately, cook two eggs. They need to be cut and poured into a frying pan. Simultaneously it is added to the spoon: grated cheese, mayonnaise or sour cream, tomato paste or ketchup. Five minutes the base should stand on the stove until the excess liquid evaporates. Then the mass is transferred to the form (or small molds, if you want to get a la carte snacks), poured an egg, whipped with fatty sour cream and generously covered with grated cheese. The design is hiding in the oven until it is crusted. The dish is taste good, cold and hot.

Cooking in a multivariate

Not everyone wants to cook on the stove liver and heart chicken. Recipes in the multivarquet will help modern housewives use for this purpose a favorite unit. And get with it a delicious, hearty and delicious dinner. A large carrot is rubbed; When the lid is open, on a small volume of oil it is toasted in the baking or frying mode (the mode depends on the model of the multivark). When carrot shavings become soft, shredded onion is added to it - and the process continues until the squares become transparent. He will not take more than five minutes. Next, cubes of champignons are poured (500 grams, if a kilo of offal is prepared). The regime does not change for another ten minutes. Next, two multistaks of washed buckwheat are poured in, four water tanks are poured, the "Groats" mode is selected; The timer is set for 40 minutes. After the signal porridge with mushrooms is left for ten minutes on heating and only then it is transferred to a saucepan. Half a kilo of liver and hearts in the baking mode five minutes are brought to blush. Then the contents of the bowl are filled with mayonnaise with garlic squashed into it and mixed with spices. The mode is switched to extinguishing, the timer is put on the same 40 minutes. On call, you can call family members to the table.

If your menu does not already include chicken liver and heart, the recipes with photos will surely convince you to try to cook them!