Recipe for chicken hearts with melted. Chicken hearts in cheese sauce in a slow cooker

For a long time, you can buy chicken hearts in the store, but more recently, hearts were sold exclusively with liver. Hearts, for my taste, are much more interesting than fried liver. Yes, and children really like the taste of hearts and delicate creamy cheese sauce for them. This cheese sauce goes well with mashed potatoes, boiled rice or buckwheat.

chicken hearts stewed in their own juice, and then dressed with a sauce based on sour cream and melted cheese. Thanks to this, the hearts are juicy and very appetizing!

To cook hearts in cheese sauce you will need:

1. chicken hearts 1 kg.
2. Sour cream 150 ml.
3. Processed cheese 100 g.
4. Onion 1 pc.
5. Garlic 1 tooth
6. Salt, pepper to taste
7. Starch 1 tsp
8. Vegetable oil for frying

Cooking a dish according to the recipe "Hearts in cheese sauce"

1. Rinse the hearts, dry with a paper towel.
2. Onion cut into small cubes.
3. Put hearts and onions in a hot pan with vegetable oil, fry until golden brown on all sides.
4. Reduce heat, cover and simmer over low heat for about 30 minutes. Add a little water if necessary.
5. Add sour cream, starch, about 100 ml of water to the hearts. Salt and pepper to taste.
6. Grate melted cheese. Add to the hearts along with the garlic passed through the press.
7. Bring the sauce to a boil, add chopped herbs and remove from heat. Serve hearts with cheese sauce on the table with your favorite side dish. Bon Appetit!

Not everyone likes to cook offal, but you can make a lot of delicious dishes from them. I want to bring to your attention a simple, but very delicious recipe cooking chicken hearts in cheese sauce. Hearts are very tender and fragrant, and you can serve them with any side dish.

To prepare chicken hearts in cheese sauce, we need:
chicken hearts - 700 g;
sour cream 20% - 3 tbsp. l. (with a slide);
processed cheese (“amber”) - 100 g;
garlic - 2 cloves;
onion - 1 pc.;
greens (dill, parsley) - 1 bunch;
salt, pepper - to taste;
starch - 2 pinches;
vegetable oil for frying.

Wash the hearts, cut off excess fat and blood vessels.

Add a little to a deep frying pan. vegetable oil and warm it up well. Put the hearts in a pan, salt and pepper. Fry over high heat, stirring vigorously for 2-3 minutes. Then reduce the heat and leave the hearts to stew in their own juice, about 15 minutes.

Peel the onion and cut into small cubes. Fry the onion with the addition of vegetable oil in a separate pan, until golden brown.

Add the fried onions to the chicken hearts, stir and leave to simmer for 15 minutes, stirring occasionally.

Wash and dry greens. Finely chop the greens. Peel the garlic and pass through a press. Grate the cheese on a coarse grater.

Add sour cream and cheese to the pan to the chicken hearts, mix. The cheese will melt and our sauce will become homogeneous. Add starch, garlic and herbs to the pan.

Bring the sauce to a boil, add salt if necessary. Close the pan with a lid and remove from heat. Serve tender, delicious chicken hearts in cheese sauce hot with any side dish.


Bon Appetit!

You can cook a lot from chicken hearts delicious dishes if you choose the right components. Cooking hearts in cheese sauce based on cheese and sour cream. The sauce soaks the hearts well, makes them softer, more tender and tastier. Also, the dish has an incredible aroma that fills the entire kitchen during the stew period. Hearts with cheese sauce will reveal new facets of the taste of this offal.

Prepare chicken hearts for stewing - cut off fatty layers and thin vessels, remove the film, then wash thoroughly.

Put a frying pan on the stove, pour in the oil, heat it up, then lay the hearts. Fry them for 5 minutes over medium heat, stirring frequently.

Remove the husk from the head of the onion, cut into short strips, toss to the hearts, mix, fry for another 5 minutes.

Pour boiled hearts with onions hot water so that it half covers the hearts. Cover the pan with a lid, reduce the heat to a minimum, simmer the hearts for 30 minutes - until soft. Salt and pepper the broth to taste.

Then add sour cream, simmer the offal for another 10 minutes in sour cream.

After a while, cover the mixture with grated cheese, simmer for 5 minutes so that the cheese completely melts in sour cream. After a while, remove the pan from the heat, cover with a lid, leave for 10 minutes.

When the sauce becomes smooth and the consistency is uniform, add the starch. Peel the garlic and push through a press, add to the hearts. Also at this stage, salt and pepper our dish, add greens. Cover with a lid, let it brew for a bit and you can use it!

Hearts in cheese sauce - the recipe is quite simple and anyone can handle it. And the dish turns out to be very tasty, tender, with pleasant subtle notes of garlic and herbs. By the way, the combination of hearts with cream products is considered one of the most successful. Hearts in cheese and sour cream sauce are soft and juicy.

A few cooking tips:

• Instead of curd cheese, you can use regular processed cheese, it also turns out tasty and tender, but processed cheese is easier to get than cottage cheese and its cost is an order of magnitude lower;
• You can use any greens you like. Parsley or cilantro is best for hearts. In winter, you can use dried or frozen herbs;
• You can find several options for how to marinate the hearts before you cook them. So they are saturated with the tastes of the marinade and become noticeably softer and juicier;
• You can not cook hearts until all the juice has boiled away. The liquid must remain so that the dish is more juicy and nutritious;
• Such hearts can be served with any side dish. Pasta or mashed potatoes, buckwheat, wheat porridge, rice are great - chicken hearts are combined with any product and play with new flavor notes.

About the benefits of chicken hearts

Chicken heart is the smallest offal that is eaten on its own. On average, one heart weighs about 30 grams, and its length reaches an average of 4 centimeters. However, despite the small size, it has a lot of usefulness. This product is considered one of the best to consume (offal) as it does not accumulate toxins. It contains a lot of useful substances that will saturate the body and help it function normally:

• 100 grams of hearts contain 15.8 grams of protein, 10.8 grams of fat, 0.8 grams of carbohydrates. Such a set can be very attractive to athletes;
• Also, in 100 grams of chicken hearts, there are only 160 kcal. For comparison, dietary muesli, which many girls consume when they want to lose weight, has twice as many calories;
• Chicken hearts also contain B vitamins (B1, B2, B5, B6, B9, B12). By the way, vitamin B12 is not found in plant foods. All these vitamins in the complex help metabolism, normalize the production of hormones and enzymes, and much more;
• Vitamin B12 has a beneficial effect on work nervous system;
• Vitamin A. It is in the by-products of this vitamin that most of all, if we take into account natural sources. It maintains normal vision and strengthens the immune system, the condition of the bones;
• Vitamin PP or nicotinic acid improves blood circulation and energy metabolism.
• 100 grams of the product contains 35% of the daily requirement of vitamin PP and 20% of the daily requirement of vitamin B1;
• Vitamin B9 or Folic acid. Helps to stimulate the brain, affects the improvement of immunity. This vitamin is very necessary for pregnant women, as it takes part in the formation important systems in the fetus;
• Hearts contain zinc, magnesium, copper and iron. These elements normalize the level of hemoglobin, improve the quality of the blood composition. They are necessary for the health of hair, nails, improve mood;
• Phosphorus and calcium. Elements that are necessary for the formation of bone and connective tissues. Calcium also has a good effect on the functioning of the nervous system;
• Potassium. Necessary for the nervous and cardiovascular systems to work properly. Takes part in the process of muscle contraction, therefore, affects the work of the heart muscle and blood pressure.

Chicken hearts simply need to be introduced into the diet of athletes, people who suffer from diseases of the heart or nervous system, as well as those who have anemia. For pregnant women and children, this product will also be useful. People who are undergoing a rehabilitation period after operations or are recovering from a serious illness or injury.

However, hearts contain cholesterol, which is harmful to human health. Therefore, eating chicken heart dishes more than three times a week is not recommended.

Also, if a person has an individual intolerance to this product or an allergy, then, of course, you should not eat it.

In order to get a quality and healthy dish, you need to choose fresh or chilled hearts, not frozen ones. Also, before cooking the hearts, they must be thoroughly cleaned, removing fat and blood clots from them that may remain in the chambers.

Weighing all the pros and cons, we can conclude that chicken hearts can and should be consumed by every person, but in limited quantities and only high-quality, proven products.

Chicken offal is very healthy and tasty. But on the stove they cook for a very long time, and they do not always turn out soft. But with the advent of a multicooker in my kitchen, I began to cook them much more often, since they always come out in it! The most common cooking option for this product is undoubtedly stewing with the addition of. I share a recipe for cooking chicken hearts in cheese sauce in a slow cooker. This dish is insanely delicious and filling. Try to cook chicken hearts with cheese according to my recipe, and you will not regret it!

Ingredients:

• chicken hearts - 1 kg
• onion - 2 pcs
• processed cheese - 2 pcs
• salt and pepper - to taste

Chicken hearts must be cleaned of films and cut off the excess (on top of the "fat" and "tubes"). You can not do this, but this is a matter of taste. For example, I can safely eat unpeeled hearts, but my husband can’t. Although it is best to buy them already peeled, they are not sold everywhere in this form.

After 40 minutes, you need to add pre-chopped onions. And let it simmer for another 30 minutes.

10 minutes before the end, salt and pepper, add grated processed cheese (to make it easier to grate, I advise you to put it in the freezer for 5-10 minutes).

That's basically it! It turns out very tasty and unusual. In the end, I would like to add that in this way you can cook not only chicken hearts, but also other meat and offal. The beef comes out very tasty.

Bon Appetit!!!

Thanks to Victoria Barakaeva for the recipe with a photo!

Multicooker Delfa DMC-02. Power 700 W