Chicken hearts in cheese sauce. Real jam

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

Chicken hearts stewed in its own juice and then seasoned with a sauce based on sour cream and melted cheese. Thanks to this, the hearts turn out juicy and very appetizing!

To prepare 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 the recipe “Hearts in cheese sauce”

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

Chicken hearts in cheese sauce are not difficult to prepare, but they turn out very tasty. Offal is inexpensive, easy to prepare and can form the basis of a gourmet dish for lunch or dinner. In addition, they come with a wide variety of side dishes. However, many people do not even suspect that chicken hearts are not only widely used in various dishes, resulting in a completely unusual taste. The snack is light, does not burden the stomach and is suitable for a variety of people.

Recipe for hearts in cheese sauce

It's not difficult to prepare them. Both children and adults will like them. You can choose absolutely any side dish, so overall it turns out very nutritious. All ingredients are very simple, inexpensive and easy to process.

Chicken hearts come out soft, tender and fragrant.

To prepare the dish, it is advisable to have:

• kilogram of chicken hearts;
• four tablespoons of fat sour cream;
• one pack of processed cheese, for example “Druzhba”;
• two cloves of garlic;
• large onion;
• fresh bunch of dill;
• a bunch of parsley;
• salt;
• caraway;
• pepper;
• sage;
• half a teaspoon of starch;
• sunflower oil.

The hearts are thoroughly washed and all excess is completely removed from them.

Add sunflower oil to the frying pan and heat it until the first splashes appear. Place the offal in it, salt and pepper to taste.

Fry until a crust appears on the hearts, stirring constantly. The entire process takes approximately five minutes. Then the stove flame is turned down and extinguished for about a quarter of an hour, allowing the juice to stand out.

The onion is peeled and cut into large rings. Fry them in sunflower oil in another pan until they turn light brown. Leave for a quarter of an hour, stirring frequently.

Dill and parsley are finely chopped. Squeeze out the garlic and mix well with the herbs.

The cheese is processed with a grater.

The finished hearts are poured with sour cream and sprinkled with cheese. Everything is mixed.

The cheese should completely spread and bind the dish into a single mass.

Add starch to sour cream and sprinkle with herbs.

Boil the resulting dish and salt to taste. Cover with a lid, leave for five minutes, then remove from the stove.

It’s hard to even imagine how nutritious this recipe is.

The dish contains essential vitamins, minerals, amino acids, and natural phytoncides. It is good for the stomach, easy to digest and will not add extra pounds women.

Side dish for hearts for lunch and dinner

For lunch, this dish is most suitable:

• boiled or fried potatoes;
• buckwheat;
• pasta;
• vegetables;
• noodles;
• puree;
• salad;
• pumpkin;
• cabbage;
• stewed carrots;
• green onions, etc.

It's better to serve something lighter for dinner. The best choice would be an omelet, chopped eggs, mashed potatoes or vegetables, buckwheat or wheat porridge, boiled rice, tomatoes, radishes, grated cabbage, cucumber, beets, beans, etc.

This in a simple way An inexpensive, tasty and healthy dish is quickly prepared.

When the sauce becomes smooth and the consistency is uniform, add starch. Peel the garlic and press through a press, add to the hearts. Also at this stage, salt and pepper our dish, add herbs. Cover with a lid, let it brew a little and you are ready to eat!

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

Some 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 curd cheese and its cost is an order of magnitude lower;
• You can use absolutely any greens you like. Parsley or cilantro goes best with hearts. In winter, you can use dried or frozen greens;
• You can find several options for how to marinate the hearts before cooking them. This way they will be saturated with the flavors of the marinade and will become noticeably softer and juicier;
• You cannot cook the hearts until all the juice has boiled away. The liquid should remain to make the dish more juicy and nutritious;
• These hearts can be served with any side dish. Pasta or mashed potatoes, buckwheat, wheat porridge, rice are great - chicken hearts combine with any food and add new flavor notes.

About the benefits of chicken hearts

Chicken heart is the smallest offal that can be eaten on its own. On average, one heart weighs about 30 grams, and its length on average reaches 4 centimeters. However, despite its small size, it has a lot of benefits. This product is considered one of the best for consumption (from offal), as it does not accumulate toxins. There's a lot in it useful substances, which 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. This set can be very attractive for athletes;
• Also, 100 grams of chicken hearts contain 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 combination 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 by-products that this vitamin is most abundant, if we take into account natural sources. It maintains normal vision and strengthens the immune system, bone health;
• Vitamin PP or nicotinic acid improves blood circulation and energy metabolism.
• 100 grams of product contains 35% of the daily norm of vitamin PP and 20% of the daily norm of vitamin B1;
• Vitamin B9 or Folic acid. Helps stimulate brain function and improve immunity. This vitamin is very necessary for pregnant women, as it takes part in the formation of important systems in the fetus;
• The hearts contain zinc, magnesium, copper and iron. These elements normalize hemoglobin levels and improve the quality of blood composition. They are necessary for healthy hair, nails, and improve mood;
• Phosphorus and calcium. Elements that are necessary for the formation of bone and connective tissue. Calcium also has a good effect on the functioning of the nervous system;
• Potassium. Necessary for nervous and cardiovascular system worked correctly. It takes part in the process of muscle contraction, and therefore affects the functioning of the heart muscle and blood pressure.

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

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

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 high-quality and healthy dish, you need to choose fresh or chilled hearts rather than frozen ones. Also, before preparing the hearts, they need to be thoroughly cleaned, removing fat and blood clots 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.

You can make a lot of chicken hearts delicious dishes, if you choose the right accompanying components. We prepare hearts in a cheese sauce based on cheese and sour cream. The sauce soaks the hearts well, making them softer, more tender and tastier. The dish also has an incredible aroma that fills the entire kitchen while the dish is stewing. Hearts with cheese sauce will reveal new facets of the taste of this offal.

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

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

Remove the skin from the onion, cut into short strips, add to the hearts, stir, fry for another 5 minutes.

Pour boiled water over hearts with onions hot water so that it half covers the hearts. Cover the pan with a lid, reduce the heat to low, and simmer the hearts for 30 minutes until soft. Season the broth with salt and pepper 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 until the cheese completely melts in the sour cream. After a while, remove the pan from the heat, cover with a lid, and leave for 10 minutes.

Chicken by-products are very healthy and tasty. But it takes a long time to cook them on the stove, and they don’t 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 of it! The most common way to prepare this product is undoubtedly stewing with the addition. I’m sharing a recipe for making chicken hearts in cheese sauce in a slow cooker. This dish turns out incredibly tasty and satisfying. Try making chicken hearts with cheese according to my recipe, and you won’t regret it!

Ingredients:

• chicken hearts – 1 kg
• onions – 2 pcs.
• processed cheese – 2 pcs
• salt and pepper - to taste

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

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

10 minutes before the end, add 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 products. The beef turns out very tasty.

Bon appetit!!!

Thanks to Victoria Barakaeva for the recipe with photos!

Multicooker Delfa DMC-02. Power 700 W