How to cook chicken hearts

How to cook chicken hearts

Chicken hearts are among the dietary products. They consist mainly of muscle tissue, they have a lot of protein, while the energy value of 100 g of them is only about 150 kcal, which is not much for meat products. Chicken offal can be the basis for first and second courses, as well as salads. Foods from them are nourishing, have unique organoleptic qualities and are relatively inexpensive. But some novice housewives bypass this valuable product side only because they do not know how to cook chicken hearts correctly. Having become acquainted with the technology of cooking this affordable chicken by-product, you can enrich the family menu with new tasty and healthy dishes.

Features of cooking chicken hearts so that they are soft

In order for a dish of chicken hearts turned out tasty and appetizing, you need to know how to choose and prepare the product for cooking, as well as how and how much it should be cooked.

  • Quality chicken hearts have a rich color and natural smell. If they exude an unpleasant amber, then they are no longer fresh or improperly stored. Hearts that have a greenish tint are either damaged or stained with bile. The first to eat are no longer suitable, the second will be bitter. However, bitterness can be removed by rinsing offal well and soaking them for an hour in water acidified with lemon juice or vinegar.
  • The hearts of young chickens will be softer and get ready faster than the hearts of an adult bird. Especially a lot of time for heat treatment require offal from poultry.
  • Chilled hearts are almost always more juicy than frozen ones, but their shelf life does not exceed two days. If you are not sure that you will have time to cook a dish of them within the specified period, it is better not to risk and take the frozen product, especially since it costs even less.
  • Frozen hearts can also be cooked deliciously, but for this they need to be allowed to thaw in natural conditions, avoiding a sharp temperature drop. Speed ​​up the process using a microwave or warm water is not worth it, as it will negatively affect the organoleptic qualities of the finished dish.
  • Before cooking, chicken hearts should be thoroughly rinsed in running water, removing blood clots from them, cutting off vascular lesions and pieces of fat from them. Blood clots are easily washed out with water, if the hearts are cut into halves. If the dish involves the use of whole hearts, then they should be soaked for half an hour in cool water, and then rinsed, squeezing blood clots out of them. The vessels and fat are still removed, as they spoil the taste of the dish and increase its caloric content.
  • In order for the hearts to turn out to be soft, before cooking, it will not hurt to soak them in milk for 20-30 minutes or even boil them in milk or in water with the addition of sour cream and cream. When cooking in milk, the hearts are ready about 10 minutes earlier, but this method cannot be called economical.
  • The traditional technology of cooking chicken hearts involves cooking them in two stages. Bay with cold water, bring them to a boil and boil for 10 minutes, then wash, pour with clean water and boil until cooked. After boiling the second portion of water, you can add onions, carrots, spices, which will make the hearts more fragrant. Salt the same by-product should be only 10 minutes before readiness, otherwise it can be tough.

The longer the chicken hearts are cooked, the softer they will be, but there is no need to exceed the cooking time indicated in the recipe.

Cooking time

Cooking time of chicken hearts depends on their size and on what they cook.

  • In a saucepan, small chicken hearts are cooked for a total of 30-40 minutes, if you consider only the time they are cooked in boiling water.
  • If you use a multicooker, you will need to boil them in the “Quenching” or “Soup” mode for 40-50 minutes, depending on the power of the unit.
  • When using a pressure cooker, chicken hearts are cooked in the “Meat” mode for 30–40 minutes, depending on how long a particular device takes and releases pressure.
  • The longest chicken hearts are steamed. If you put them in a double boiler in large quantities (about 1 kg), then it will take 1, 5 hours to bring them to readiness. If you boil a pair of only 300-500 g of hearts, then 60 minutes will be enough.
  • When preparing chicken hearts for a child, it is advisable to increase the cooking time by 10-20 minutes.
  • If the offal that you are going to cook is taken from an adult bird, it will take 1 to 5 times to brew them, 5 times longer than indicated above.
  • Cutting the hearts into slices will reduce the total cooking time by 1, 5-2 times.

If the hearts are boiled for soup or for further stewing, frying, then boil them enough until half cooked.

Chicken Hearts in a Pan


  • chicken hearts - 0.5 kg;
  • bay leaf - 1 pc .;
  • allspice - 3 pcs .;
  • salt - to taste;
  • water - 3 l.

Preparation Method:

  • Rinse the hearts by cutting them in half, washing the blood out of them. Cut off vessels and fat.
  • Fold the hearts into a saucepan, fill them with water in the amount of 1.5 liters.
  • On medium heat, bring the contents of the pan to a boil, cook for 10 minutes.
  • Wash offal, put in a clean pan, cover with fresh water.
  • Bring to boil again. Add allspice and bay leaf. Reduce heat and simmer for 20 minutes. 10 minutes before ready salted.

Ready-made hearts can be used for salads, soup and other dishes, the broth is also useful. So that the broth does not taste bitter, having strongly adhered to spices, after completing the preparation of the hearts it will not hurt to strain.

Chicken Hearts for Salad


  • chicken hearts - 0, 3 kg;
  • water - 1 l;
  • salt - to taste.

Preparation Method:

  • Hearts, washed well, cut into strips or other pieces, as required by the salad recipe.
  • Fill offal with cold water, bring to a boil. Cook 5 minutes, removing skimmer foam. Reduce heat and continue cooking for another 15 minutes. 5 minutes before the readiness do not forget to salt.
  • Throw the hearts into a colander, let them cool and dry.

It remains to collect the salad according to the chosen recipe and serve it to the table.

Soft chicken hearts in milk


  • chicken hearts - 0.5 kg;
  • milk - 0, 5 l;
  • water - 1 l;
  • salt - to taste.

Preparation Method:

  • Rinse the hearts of chickens, soak for half an hour in cold water. Wash again, squeezing blood clots out of them. Cut off vessels and fat.
  • Dilute milk with water, bring to a boil.
  • Dip the chicken hearts into the boiling liquid. Cook them for half an hour, add salt and continue cooking for another 5-10 minutes.

Hearts welded in milk are always tender and soft. Cooking for this recipe is possible for children and the elderly.

Chicken hearts in a slow cooker


  • chicken hearts - 0.5 kg;
  • water - how much will leave;
  • salt, spices - to taste.

Preparation Method:

  • Put the prepared offal into the multicooker bowl. Add salt and spices to them. Fill with water so that it is about 2 fingers above them.
  • Turn on the device by selecting the “Quenching” program. Set the timer for an hour.

After completion of the program, it is necessary to fold the hearts into a colander and rinse.

Hearts in a pressure cooker


  • chicken hearts - 0, 3 kg;
  • sweet pepper - 0, 2 kg;
  • tomato - 100 g;
  • salt, spices - to taste.

Preparation Method:

  • Cut vegetables into medium sized slices. Put prepared hearts on them.
  • Salt and pepper products.
  • Select the “Meat” program and cook hearts with vegetables for 30 minutes.

After the pressure cooker releases pressure, vegetables with offal can be removed and served on the second, adding a side dish.

Hearts of chickens are small, but they consist of dense muscle tissue, so they need to cook for a long time. Only by observing the technology of cooking these offal, you can make them soft and juicy.

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