Chicken hearts - it’s even more delicious, especially if you cook them correctly, adding to their miraculous relish. My favorites have 7 recipes for the most delicious other hot herbs from chicken hearts.
The process of cooking chicken hearts is the worst - do not overdry them, do not sip their tenderness, and do not kill the relish of such piquant products. Often they are cooked with sour cream, tops, as they help to reach even the lower relish and aroma.

Chicken hearts, stewed in sour cream

100 UAH sour cream
30 UAH inches of butter
1 cibulina
chicken hearts
chalking pepper
strength

Narizati and until zarum'yanyuvannya on olії smear the cubula, cut the skin heart into quarters, add | add | to the cibula, mix it up, extinguish it with a lid on a weak fire, adding a little water. Ready hearts salt, pepper, pour in sour cream, put topsoil, mix, extinguish 10 min. Serve with a side dish.
You can add carrots to such an escaping, that in. veggies - look different in a warehouse of ingredients and even more tasty, but you can serve such a grass without a side dish.

Kuryachі hearts vіdmіnno podnuyutsya z be-like vegetables, among them with potatoes and cabbage.

3 cloves of a watchmaker;

Roslinna oil for lubrication;

Bay leaf 2 pcs;

For sauce:

1 tablespoon borosna;

A glass of milk;

5 tablespoons of sour cream;

Let's get ready.

Remember the hearts of chicken, clean the water, cut the tubules and cook about 40 quills in salty water, adding a bay leaf.

Macaroni (I took mushli) cook until ready, rinse and pour water.

Tsibulya, chasnik and clean the carrots. Tsibulya and carrots are cut with pivkiltsami, chopped into a small bowl.

Dice the tomato.

Chop greens (3 tablespoons).

Smear the cibula with carrots on the olії under the krishko, add the teaspoon, greens and tomato and extinguish everything until ready.

At the sklyantsi, spread borosho with milk (borosho add offal, so that there are no breasts), add sour cream, strength for relish. Mix everything and pour the sauce over the vegetables, extinguish 2-3 hvilini under the krishkoy.

Anger the water from the heart and cut it into 3 parts (behind the bajans).

Throw hearts into the sauce with pasta vegetables, mix well and quench a couple of whilins.

Chicken hearts with licorice pepper

I would rather eat meat with Bulgarian pepper, and I tried to cook chicken hearts with it. In my opinion, it looked even more delicious.

Product preparation:

chicken hearts 750 grams;

A tablespoon of finely chopped green celery (you can replace other greens;

2-3 Bulgarian peppers, or a bottle of lecho;

A couple of cibulins;

Tablespoon of tomato pasta (like a vicorist lecho, even if it is not necessary);

Two tablespoons of boroshn;

For spices, take marjoram and oregano;

Roslinna Oliya;

Let's get ready.

Vіdvarimo chicken hearts (for this recipe 30 khvilin).

Let's clean the qibul and smear it.

Pepper licorice with small pieces of enough rosemary and add to the cibula at once with tomato paste, seasoning and hearts. Salt, pour a glass of water and stew 10 khvilin.

If you are preparing for a treat, then add yoga at once from the greens.

Dilute borosno with water and pour into the pan, let it boil, mix well.

Chicken hearts in Brazilian style

The axis of us went to the rest of the battle, so that we can finish our relish.

Product preparation:

250 grams of chicken hearts;

Cibulina;

A cup of white wine (can be replaced with tops);

Add a teaspoon of marjoram;

Bay leaf 2 pcs;

Roslinna Oliya;

Black pepper chalking.

Let's get ready.

Natrimo cibulka on the top for draniki, dodamo wine, lemon juice, marjoram, sil, chalking pepper and bay leaf.

The hearts of chickens were cleansed with a stretch of 30 strands. Then simmer until golden color, add marinade and cook about 5 quills. For example, add rosemary banana, mix it up and then serve it with rosemary boiled rice.

The axis is so simple and tasty, you can cook chicken hearts and make your daily routine or create a Christmas menu.

Hello everyone.
Without a doubt, from the very childishness I love offal. I live weak to deliciously prepared meats, legen, livers, tongues and eggs (not smoked). And let the hearts be in the top 3 on this list. So today, share the recipe for cooking chicken hearts.

In order to prepare stewed chicken hearts with spaghetti to need:

Chicken hearts 1 kg
1 great tomato (I took three and had mercy)
6-7 cloves in a bowl
2 medium cibulins
50 grams of butter
roslinna oliya
a spoonful of grated ginger (ideally fresh, ale and dried)
coriander, paprika, bay leaf, sil, chalking black and black pepper.
spaghetti
grated parmesan
parsley

1 . We collect water in a saucepan, throw hearts there and put it on the fire (I especially clean my heart after I cook it, it’s easier, and I’ll cook the broth). So we put a new kettle.

2 . While the water was boiling, we took a tomato and cut it into pieces, the yakbee and I got out to peel the orange. The kettle is about to boil. Kindly scald the tomatoes with sprinkles and begin to peel them. While you are working, the water in the pot with hearts is already guilty of boiling. Let's change fire. We put the average. We know the kick that I have hid, and we need to cook for 10 more minutes.

3 . We continue the war with tomatoes. Pulling the brushes in front, we rub it on the third (or just add it to the porridge for the help of a blender), . Dribno-dribno narrate the cibula. Cleanly and embossed leather clove with the flat side of the knife (do not overdo it, you just need to squeeze it once). While everyone was fighting, their hearts were already brewing. Pour the water (pour some into the kitchen, we still need the broth), purify the hearts from the spit and drink all the water. Cut your heart into two parts.

4 . In a good way, a frying pan with a good bottom will let you trochs of olives. Throw a watchman there and if a characteristic watchman's smell appears, take it out. Throw hearts on the frying pan, and for the fluff and qibula. Let's mix it up and add topsoil. I'm changing it again and making a crook. Tsibulya is guilty of becoming a practical prozora, as it happened to proceed to the offensive stage.

5 . Let's put a tomato on a frying pan, and a cup of broth. We add ginger, strength, and all our spices. It is well mixed and covered with a lid. We change fire and extinguish whilin 20-30. As if after an hour on the frying pan there was already a lot of rubble left, that is two paths. Take the cap and boil the homeland or add a snack (boroshno or starch). Especially less more to like the first way.

6 . While the chicken hearts are stewing, grate parmesan, parsley and spaghetti. I have 5 quills for those when the water boils and 8 quills for boiling. Before the speech, cream of salt, I always add to the water a trocha of dewy or olive oil. Guess, now. ;)

7 . We put spaghetti on a plate, put our hearts to the beast with sauce, sho wiyshov, sip parsley and parmesan.

All, stewed chicken hearts with spaghetti are ready!

Savory!

P.S..: To the point, you can easily change the stew so that you don’t add the tomato, but add more broth and quench only on new. In the kintsy, we just add starch, so that the motherland has died down and that's it.

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Chicken giblets (whatever you write - giblets), this is a special word for culinary. The giblets include the liver. More space is occupied by hearts. Easy to prepare, crispy, savory. Cooking options are so very rich, like and rich of other herbs. I remember in my youth I had a friend who worked at a poultry farm, we traveled up to 2-3 times a month. Well, I'll tell you, it's a good deal, after such trips. Other stores didn't sell okremo giblets, that meat, especially fresh, was impossible to buy freely, that, obviously, was prepared by everyone at home and їli tse with great satisfaction. At once, for the sake of being practical, whether there is meat in stores, many people forget that chicken giblets and especially hearts are even more tasty. Today we have prepared two streaks for you.

Chicken hearts with pasta. Recipe

Warehouses:

• Chicken hearts - 300 g.

• Cibulya - 1 head

• Carrot - 1 pc.

• Tomato paste - 2 tsp

• Macaroni - 250 g.

• Chicken bouillon cube - 1 pc.

• Roslinna oliya - 2 tbsp.
• Strength, pepper for relish

Cooking:

• Remember the heart, cleanse the fat, cut it open.

• In a great frying pan, pour olive oil, put hearts and brush 10 strands on a small fire.

• Clean the cibula, cut into cubes.

• Peel the carrots, remember, grate on the great third.

• Give the qibulu to the heart, after 10 hvilin їx obsmazhuvannya,

• add the grated carrots, crack the bouillon cube.

• tomato paste,

• Mix everything, add 1 bottle of hot water, mix again and quench 20 chills with a stretch, salt, pepper, you can mix salt, you can beat the soy sauce - for an amateur. (Do not oversalt, thank you for putting a bouillon cube earlier)

• Add dry macaroni

• top up the water stilk, so that the pasta will be completely covered.

• It’s not enough to add salt and simmer under a closed lid, until the pasta is ready for 10 more quills.

Spread on serving plates. Decorate the green.

Savory!

Chicken hearts in mountaineers with grated potatoes, a recipe for cooking

Warehouses:

• Chicken hearts - 250 g.

• Cibulya ripchasta - 1 head
• Carrot - 1 pc.
• Potato - 1-2 pcs.

• Syr vershkovy melting - 100 g.
• Tops 10% - 100 g.

• Italian herbs (basil, thyme, oregano, rosemary) - 0.5 tsp
• Peppercorns - 3-4 pcs.
• Borosno or starch - 1 tsp
• Strength, pepper for relish
• Vershkov oil - 1 tbsp.
• Oliya - 2 tablespoons and 0.5 bottles
• Quite for pizza, or be it else, like it is appropriate (for krishechok)

Cooking:

• Remember the heart, trim the fat.

• In a frying pan, melt butter | oil |, brush the hearts for 5-7 chills | minutes |,

• add 0.5 bottles of water and quench when closing the krishtsi 20-25 whilins.

• Clean the cibula, cut it open and cut it with thin pivkilts.
• Remember the carrot, clean it and rub it on the great third.

• In a frying pan, add olive oil, add herbs and brush the cibula until soft. Move the qibule from the pans and put the kill.

• In a clean frying pan, pour the tops, heat it up to a boil, put the tops of melting cheese,

• warm up with constant mixing until full expansion,

• add boroshno abo starch, zavazhite to the full level that gussannya sauce. Take it off the stove, put it down.

• At the potter’s, put the slaked hearts, grate the carrots, smear the cibula, salt, pepper, add peppercorns, pour the sauce into the potter.

• The miner is covered with a cake of dough,

• cover oliya

• and into the oven, heated to 180° for 20 minutes.

• Peel the potatoes, remember, grate them on the great third,

• vijati, salt, pepper

• and brush on intense fire with a sufficient amount of oil.

• Whine the frying pan with a noise, put it on a plate with a paper servlet, let the olives drain.

The miners are ready to put on plates on the table, take the lid off the dough,

give a little steam to the beast and put potatoes in the miner.

Before їzhey, resolutely mix it up with the miner.

Savory!

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Recipe for a regular chicken heart stew with pasta (ribs, pasta). Tsya easy grass behind the warehouse can be called "budget", but for relish - a miraculous and tasty delicacy. This offal is not rich in calories - 158 kcal, but you can not talk about the amount of fat. Then some brown words are found in chicken hearts: phosphorus, potassium, magnesium, zinc, and other macro and microelements. For people who suffer from anemia, it is necessary for the yakoma to prepare more often the diet of this protein product.

Necessary ingredients:

500 - 600 r chicken hearts;

1 - 2 cibulini;

1 bottle of tomato juice (sauce);

Strength that chalking pepper for relish;

2 tbsp. spoons of dewy olives;

Harvested chopped fresh greens (parsley, lemon basil);

Variety of pasta for garnish.

How to cook:

Prepare chicken hearts. Rinse the offal in clean water, dry it and, with the help of a sharp knife, cut all the judges and the fat parts. Then let's split the hearts and wash the halves in the blood clot.

Transfer the prepared hearts to a frying pan, pour water over it and put it on a medium fire with a cracked lid. Boil 45-50 quills, from the moment of boiling.

While the hearts are getting ready, cook pasta or ribs until ready, rinse under running water and mix with |iz| Roslin (Vershkov) oil.

Cut the cibula enough: with a small cube, straws, etc.

Lubricate the cut cibula on olive until golden color.

After the end of the hour, you can immediately see that the hearts have boiled, and the main mass of the water has evaporated.

The hearts have changed in rosemary, become soft and lower, and in the frying pan there may be a little bit of juice. Spread the cibula at the heart.

Mix and pour the product with tomato juice or sauce. If you don’t have any juice at your fingertips, you can replace it with tomato paste and water. At the same time, the ingredients can be salted for relish and seasoned with pepper.

Leave the dish stewed for another 10 quills, with a cracked lid.

Let's put the pasta in the frying pan and stir gently.

Chicken hearts with pasta are ready, you can serve it to the table.

Savory!

Pasta is a popular side dish that can be cooked with vegetables and meat. This article talks about chicken hearts with pasta. Variations of the strain are great in quantity, because it is not only easy to prepare, but even more delicious is the succulence. Let's take a look at the presentation of recipes, how it is possible to improve everyday style and encourage your loved ones.

On pіvkіlograma offal you need:

• one piece of carrot and cibulini;
• a couple of teeth in a watchmaker;
• 60 milligrams of lemon juice;
• trochi curry;
• 400 g pasta balls.

How to cook chicken hearts with pasta? Covering process:

1. The by-product is good to be cut and cut into pieces. They put a vessel at the glibok, add strength, spices, fresh juice of lemon and fill it with twenty quills, so that the hearts are marinated.
2. Manually trim vegetables.
3. Set the brewing mode, the hour may be one year.
4. At the special bowl of the multicooker pour oliya (roslinna).
5. Trochs pass the chasnik and the cibula, straighten the carrots to them. The hour of preparation is about ten khvilin.
6. The hearts are placed before the vegetables and periodically agitated with a stretch of ten strands they are smeared, at which the kryshka is guilty of being spit.
7. They sip to close the lid and extinguish fifteen whilins.
8. After that, you can add pasta.
9. Salt in the bowl, carefully pour in hot water, you can turn the pasta.
10. Before the end of the set hour, ten skin quills need to be mixed with products.
11. For consumption, add water.
12. Decorate with greenery before serving.

Chicken hearts in sour cream with pasta

List of products that you need for cooking:

• pivkilogram of hearts of chickens;
• one cibulina;
• one hundred milligrams of sour cream with a fat content of 20%;
• spices;
• 400 g pasta (spiralami).

Chicken hearts with pasta - a recipe for cooking:

1. The minced cibula is smeared with olive oil until golden color.
2. Add an offal, smear it on a strong fire, change it and extinguish it for about fifteen minutes.
3. After that, they add sour cream, mix it well and shake fifteen quills on the fire. Add strength and spices.
4. Okremo at the salted water until ready to drink, cook the selected pasta. Rinse them, give stacks of zavoi rіdini and straighten to the heart.
5. Smishani products are extinguished on a small fire until the pasta is ready.

With tomato sauce

For 0.5 kilograms of heart, you need the following products:

• two grams of pasta;
• a couple of teeth in a watchmaker;
• one melting sire;
• one hundred milligrams of milk;
• 30 ml ketchup;
• spices.

Hearts of chicken stew with pasta - a step-by-step recipe:

1. The minced vegetables are sautéed in olive oil.
2. The by-product is washed, zabavlyayutsya zayvogo fat, cut into two parts, straighten to vegetables and lubricate about ten strands.
3. Shift the products into a saucepan, pour in one liter of water, add strength and spices, after boiling, extinguish the fire.
4. After a year of cooking, add milk, ketchup, tertiary cheese.
5. Boil pasta and simmer until fully cooked, while stirring periodically, so that it does not burn.

With balsamic sauce

List of required products:

• three hundred grams of heart;
• 60 milligrams of balsamic sauce;
• one cibulin and stalks of licorice pepper;
• a couple of teeth in a watchmaker;
• 30 milligrams of olive oil;
• spices;
• two grams of pasta.

Chicken hearts with pasta - cooking process:

1. After that, as a heart was beaten, they are poured with marinade on the feast of the year. For yoga, prepare the sauce, oliya, and a teapot. With the addition of salt, it is necessary to be careful, the shards of balsamic sauce are salted by themselves.
2. Coat the minced vegetable triplets, add offal to them with marinade at once. On a small fire, extinguish about twenty quills.
3. At this hour, cook until the macaroni is ready, rinse it and put it in the pan. Ten more hvilin are preparing.

With additional vegetables

Warehouses:

• pivkilogram offal;
• two grams of pasta;
• one hundred grams of hard syrup;
• chotiri ripe tomatoes;
• 3 pieces of Bulgarian pepper;
• one carrot and one cibulin;
• one chili pepper (small rosemary);
• a couple of teeth in a watchmaker;
• 60 g pasture from tomatoes.

The process of cooking chicken hearts with pasta:

1. In a manual way, trim the front of the vegetables.
2. Chicken hearts, cibula and hot peppers are laid at the rose of olives. Coat until golden brown.
3. Add vegetables to the rack and streak ten quills on the fire.
4. Pour in 300 milligrams of water, as well as pasta, strength and spices. On a small fire, forty fires are extinguished.
5. Macaroni is simmered in salted water until it is ready to drink. Rinse and give stacks of zayvoї rіdini. They lay to the heart and prepare no more than ten quills.
6. Before serving, sip with grated cheese.

Zapikanka

Cooking process:

1. Three hundred grams of hearts are cut into pieces.
2. A couple of cibulins are shaky and lubricated at once with offal until cooked on olives.
3. Vip one tablespoon of borosna, resolutely mix.
4. Offal is poured into 250 milligrams of milk, salt and pepper.
5. Pivkіlograma macaroni needs to be done ahead of time and promptly.
6. Make a form for baking hearts, sprats of shmatochkiv of topsoil | oil | and fill with beaten eggs, you need a couple of pieces.
7. Spread macaroni on top.
8. Sip grated syrup (200 g).
9. Bake about twenty quills in the oven, at a temperature of 180 degrees.

Fleet Macaroni

Required products:

• 0.5 kg of pasta for that heart;
• one cibulina;
• two grams of syrah (top);
• spices.

Cooking:

1. The by-product is well tolerated and spared from the fat. Take care of it at once from the cubule, for the help of a meat grinder.
2. Minced meat, scho wiyshov, salt, pepper and until ready to grease in olive oil.
3. Macaroni is cooked in salty water, washed with shoes and given a glass of zayvіy rіdina.
4. When the pasta is ready, add minced meat, grated syrah and ruban greens.
5. Mix it up resolutely.
6. Native macaroni in a naval way.

3 mushrooms

For one kilogram of chicken hearts you need:

• a bottle of sour cream;
• 0.5 kg of fresh mushrooms (champignons);
• trochi curry;
• greens and spices;
• three hundred grams of pasta.

Cooking:

1. The hearts are cut into two parts and smeared.
2. To them add a detailed cibula and mushrooms.
3. After ten khvilin, pour in sour cream, add some water, add strength and spices, quench 15 khvilin.
4. Macaroni cook until ready and put it in the pan.
5. After ten hvilin, you can vimikati and sip with chopped greenery.

With chicken hearts and a liver

Necessary ingredients:

• one hundred grams of liver that heart;
• one each cibulini, celery and carrots;
• a couple of teeth in a watchmaker;
• trochs of rosemary and a pint of butter;
• two tablespoons of rosemary olive and white dry wine;
• one hundred grams of be-yakah pasta virobiv.

Cooking:

1. Vegetables are cut with great skewers and put in a frying pan with a pinch of butter and rosemary. On a small fire, grease close to five quills.
2. By-products miyut and add to vegetables, add strength and spices.
3. If on the stoves and hearts a golden color appeared, you can pour in the wine.
4. Add a bottle of water and quench ten whilins.
5. The macaroni is cooked until it is ready to drink, and from the pan it is ready to cook about fifteen more quills.

Note to gentlemen:

1. For the preparation of vikoristovyte yakіsnі products.
2. Keep in mind that the pasta was not over-pickled.
3. Sob not to sip the relish, defrost chicken hearts in the best natural way in the refrigerator, for these purposes it is not recommended to vicorate mikrohvilova pich.
4. Oskіlki by-product is considered to be dietary, you can experiment with adding fatty products (sour cream and mayonnaise) savory taste is less likely to play with it.
5. Readiness can be altered for an additional puncture with a fork or a toothpick. Sik, what you see, can be a transparent color without sacrament.

All the recipes for pasta with chicken hearts in this article are prepared with available products and do not take too long to cook.

Pokrokovy recipe for chicken hearts with pasta in a slow cooker from photo.

• National cuisine: Home cooking
• Stray type: Hot Stravi
• Folding recipe: simple recipe

• Preparation hour: 7 minutes
• Cooking hour: 1 year 20 min
• Number of servings: 5 servings
• Number of calories: 134 kilocalories
• Presentation: On obid

Savory that juice heart with a side dish in one dish - it's fresh, it's easy to cook!

Number of servings: 5-6

Ingredients for 5 servings

• Chicken hearts - 500 Gram
• Carrot - 1 Piece
• Cibulya ripchasta - 1 Piece
• Chasnik - 2 teeth
• Macaroni - 450 Grams
• Roslinna oliya - 3-4 tbsp. spoons
• Sil - 1 teaspoon (for relish)
• Curry powder - 0.5 teaspoon
• Lemon chi orange sik - 2-3 tbsp. spoons (you can mix lemon and orange juice)

Pokrokovo

1. With the help of modern technology, you can cook a lot of succulent and savory herbs. One of them I will teach you to prepare. This recipe for cooking chicken hearts with pasta in a slow cooker is easy to make, but we’ll make it even more tasty. Chicken hearts will be lower and more juicey, with a light citrus aroma. Macaroni, like they will be prepared at once from hearts, take in their meat juice and impress you with a new relish. I tell you how to make chicken hearts with pasta at the multicooker.
2. Kuryachі hearts miєmo i rozrіzaєmo navpіl. Put in a bowl, salt and add lemon juice. mix and fill with approximately 20-30 minutes of quills to marinate.
3. We clean the cibula, the chasnik and the carrot. Tsibulyu and cloves of the watchmaker are finely chopped, carrots are rubbed on the grated.
4. At the bowl of the multicooker, we pour oil and turn on the “boiling” mode for 60 minutes.
5. We cover the cibula and the chasnik of khvilin 10, then we add carrots and we still cover 5 khvilin.
6. Weakladyemo to a vegetable heart and smeared їх 15 strands with an open multicooker lid. Then we add curry powder, close the lid and cook 15 more strands.
7. Open the lid of the multicooker, put it at the bowl of pasta. Solimo, everything is good mixed up and poured over. Water can cover pasta. Once again, we mix it well, close the lid. Khvilin after 7 vіdkrivaєmo lid, everything is mixed, we close the lid and check for the end of the regime.
8. After that, as the mode is turned on, open the lid of the multicooker, mix pasta with hearts and you can give them a little more time to stand from the closed lid in the mode of warming up.
9. At the process of cooking, you can add water, even pasta in all kinds. The stinks take water in a different way, so that if you cook pasta in a multi-cooker in the future, respectfully stitch for equal rind.
10. Ready macaroni is laid out on plates and served to the table. Savory!

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Chicken giblets (whatever you write - giblets), this is a special word for culinary. The giblets include the liver. More space is occupied by hearts. Easy to prepare, crispy, savory. Cooking options are so very rich, like and rich of other herbs. I remember in my youth I had a friend who worked at a poultry farm, we traveled up to 2-3 times a month. Well, I'll tell you, it's a good deal, after such trips. Other stores didn't sell okremo giblets, that meat, especially fresh, was impossible to buy freely, that, obviously, was prepared by everyone at home and їli tse with great satisfaction. At once, for the sake of being practical, whether there is meat in stores, many people forget that chicken giblets and especially hearts are even more tasty. Today we have prepared two streaks for you.

Chicken hearts with pasta. Recipe

Warehouses:

• Chicken hearts - 300 g.

• Cibulya - 1 head

• Carrot - 1 pc.

• Tomato paste - 2 tsp

• Macaroni - 250 g.

• Chicken bouillon cube - 1 pc.

• Roslinna oliya - 2 tbsp.
• Strength, pepper for relish

Cooking:

• Remember the heart, cleanse the fat, cut it open.

• In a great frying pan, pour olive oil, put hearts and brush 10 strands on a small fire.

• Clean the cibula, cut into cubes.

• Peel the carrots, remember, grate on the great third.

• Give the qibulu to the heart, after 10 hvilin їx obsmazhuvannya,

• add the grated carrots, crack the bouillon cube.

• tomato paste,

• Mix everything, add 1 bottle of hot water, mix again and simmer 20 strands, salt, pepper, you can mix salt, you can beat the soy sauce - for an amateur. (Do not oversalt, thank you for putting a bouillon cube earlier)

• Add dry macaroni

• top up the water stilk, so that the pasta will be completely covered.

• It’s not enough to add salt and simmer under a closed lid, until the pasta is ready for 10 more quills.

Spread on serving plates. Decorate the green.

Savory!

Chicken hearts in mountaineers with grated potatoes, a recipe for cooking

Warehouses:

• Chicken hearts - 250 g.

• Cibulya ripchasta - 1 head
• Carrot - 1 pc.
• Potato - 1-2 pcs.

• Syr vershkovy melting - 100 g.
• Tops 10% - 100 g.

• Italian herbs (basil, thyme, oregano, rosemary) - 0.5 tsp
• Peppercorns - 3-4 pcs.
• Borosno or starch - 1 tsp
• Strength, pepper for relish
• Vershkov oil - 1 tbsp.
• Oliya - 2 tablespoons and 0.5 bottles
• Quite for pizza, or be it else, like it is appropriate (for krishechok)

Cooking:

• Remember the heart, trim the fat.

• In a frying pan, melt butter | oil |, brush the hearts for 5-7 chills | minutes |,

• add 0.5 bottles of water and quench when closing the krishtsi 20-25 whilins.

• Clean the cibula, cut it open and cut it with thin pivkilts.
• Remember the carrot, clean it and rub it on the great third.

• In a frying pan, add olive oil, add herbs and brush the cibula until soft. Move the qibule from the pans and put the kill.

• In a clean frying pan, pour the tops, heat it up to a boil, put the tops of melting cheese,

• warm up with constant mixing until full expansion,

• add boroshno abo starch, zavazhite to the full level that gussannya sauce. Take it off the stove, put it down.

• At the potter’s, put the slaked hearts, grate the carrots, smear the cibula, salt, pepper, add peppercorns, pour the sauce into the potter.

• The miner is covered with a cake of dough,

• cover oliya

• and into the oven, heated to 180° for 20 minutes.

• Peel the potatoes, remember, grate them on the great third,

• vijati, salt, pepper

• and brush on intense fire with a sufficient amount of oil.

• Whine the frying pan with a noise, put it on a plate with a paper servlet, let the olives drain.

The miners are ready to put on plates on the table, take the lid off the dough,

give a little steam to the beast and put potatoes in the miner.

Before їzhey, resolutely mix it up with the miner.

Savory!

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Recipe for a regular chicken heart stew with pasta (ribs, pasta). Tsya easy grass behind the warehouse can be called "budget", but for relish - a miraculous and tasty delicacy. This offal is not rich in calories - 158 kcal, but you can not talk about the amount of fat. Then some brown words are found in chicken hearts: phosphorus, potassium, magnesium, zinc, and other macro and microelements. For people who suffer from anemia, it is necessary for the yakoma to prepare more often the diet of this protein product.

Necessary ingredients:

500 - 600 r chicken hearts;

1 - 2 cibulini;

1 bottle of tomato juice (sauce);

Harvested chopped fresh greens (parsley, lemon basil);

Variety of pasta for garnish.

How to cook:

Prepare chicken hearts. Rinse the offal in clean water, dry it and, with the help of a sharp knife, cut all the judges and the fat parts. Then let's split the hearts and wash the halves in the blood clot.

Transfer the prepared hearts to a frying pan, pour water over it and put it on a medium fire with a cracked lid. Boil 45-50 quills, from the moment of boiling.

While the hearts are getting ready, cook pasta or ribs until ready, rinse under running water and mix with |iz| Roslin (Vershkov) oil.

Cut the cibula enough: with a small cube, straws, etc.

Lubricate the cut cibula on olive until golden color.

After the end of the hour, you can immediately see that the hearts have boiled, and the main mass of the water has evaporated.

The hearts have changed in rosemary, become soft and lower, and in the frying pan there may be a little bit of juice. Spread the cibula at the heart.

Mix and pour the product with tomato juice or sauce. If you don’t have any juice at your fingertips, you can replace it with tomato paste and water. At the same time, the ingredients can be salted for relish and seasoned with pepper.

Leave the dish stewed for another 10 quills, with a cracked lid.

Let's put the pasta in the frying pan and stir gently.

Chicken hearts with pasta are ready, you can serve it to the table.

Savory!

Hello everyone.
Without a doubt, from the very childishness I love offal. I live weak to deliciously prepared meats, legen, livers, tongues and eggs (not smoked). And let the hearts be in the top 3 on this list. So today, share the recipe for cooking chicken hearts.

In order to prepare stewed chicken hearts with spaghetti to need:

Chicken hearts 1 kg
1 great tomato (I took three and had mercy)
6-7 cloves in a bowl
2 medium cibulins
50 grams of butter
roslinna oliya
a spoonful of grated ginger (ideally fresh, ale and dried)
coriander, paprika, bay leaf, sil, chalking black and black pepper.
spaghetti
grated parmesan
parsley

1 . We collect water in a saucepan, throw hearts there and put it on the fire (I especially clean my heart after I cook it, it’s easier, and I’ll cook the broth). So we put a new kettle.

2 . While the water was boiling, we took a tomato and cut it into pieces, the yakbee and I got out to peel the orange. The kettle is about to boil. Kindly scald the tomatoes with sprinkles and begin to peel them. While you are working, the water in the pot with hearts is already guilty of boiling. Let's change fire. We put the average. We know the kick that I have hid, and we need to cook for 10 more minutes.

3 . We continue the war with tomatoes. Pulling the brushes in front, we rub it on the third (or just add it to the porridge for the help of a blender), . Dribno-dribno narrate the cibula. Cleanly and embossed leather clove with the flat side of the knife (do not overdo it, you just need to squeeze it once). While everyone was fighting, their hearts were already brewing. Pour the water (pour some into the kitchen, we still need the broth), purify the hearts from the spit and drink all the water. Cut your heart into two parts.

4 . In a good way, a frying pan with a good bottom will let you trochs of olives. Throw a watchman there and if a characteristic watchman's smell appears, take it out. Throw hearts on the frying pan, and for the fluff and qibula. Let's mix it up and add topsoil. I'm changing it again and making a crook. Tsibulya is guilty of becoming a practical prozora, as it happened to proceed to the offensive stage.

5 . Let's put a tomato on a frying pan, and a cup of broth. We add ginger, strength, and all our spices. It is well mixed and covered with a lid. We change fire and extinguish whilin 20-30. As if after an hour on the frying pan there was already a lot of rubble left, that is two paths. Take the cap and boil the homeland or add a snack (boroshno or starch). Especially less more to like the first way.

6 . While the chicken hearts are stewing, grate parmesan, parsley and spaghetti. I have 5 quills for those when the water boils and 8 quills for boiling. Before the speech, cream of salt, I always add to the water a trio of dewy or olive oil. Guess, now. ;)

7 . We put spaghetti on a plate, put our hearts to the beast with sauce, sho wiyshov, sip parsley and parmesan.

All, stewed chicken hearts with spaghetti are ready!

Savory!

P.S..: To the point, you can easily change the stew so that you don’t add the tomato, but add more broth and quench only on new. In the kintsy, we just add starch, so that the motherland has died down and that's it.

Chicken hearts - it’s even more delicious, especially if you cook them correctly, adding to their miraculous relish. My favorites have 7 recipes for the most delicious other hot herbs from chicken hearts.
The process of cooking chicken hearts is the worst - do not overdry them, do not sip their tenderness, and do not kill the relish of such piquant products. Often they are cooked with sour cream, tops, as they help to reach even the lower relish and aroma.

Chicken hearts, stewed in sour cream

100 UAH sour cream
30 UAH inches of butter
1 cibulina
chicken hearts
chalking pepper
strength

Narizati and until zarum'yanyuvannya on olії smear the cubula, cut the skin heart into quarters, add | add | to the cibula, mix it up, extinguish it with a lid on a weak fire, adding a little water. Ready hearts salt, pepper, pour in sour cream, put topsoil, mix, extinguish 10 min. Serve with a side dish.
You can add carrots to such an escaping, that in. veggies - look different in a warehouse of ingredients and even more tasty, but you can serve such a grass without a side dish.

Kuryachі hearts vіdmіnno podnuyutsya z be-like vegetables, among them with potatoes and cabbage.

Braised chicken hearts with potatoes

400 UAH chicken heart
5 potato bulbs
1 cibulini, carrot and tomato
1/3 red hot pepper
bay leaf
gostry chalking pepper
black pepper
strength

Prepare the hearts, having seen all of them, put them in a cauldron with baked butter, grease until zarum'yanyuvannya. Pour in 0.5 bottles of water and gas, put carrots, cut into cubes, 2 min. extinguish, add | add | coarsely cut tsibula, extinguish 2 min., add | add | gostriy chalking pepper and piercing a small tomato, extinguish. Put the chopped potatoes, pour in 1 bottle of water, add all the spices, chop the greens with the fire, extinguish everything on a weak fire 30-40 min., without stirring, before serving, date 10-15 min. stand under the roof.

Chicken hearts, stewed with cabbage

500 UAH white cabbage
300 UAH chicken hearts
roslinna oliya
black pepper
strength

Cleanse the heart like a bunny, wash it, dry it, then put it on a deep frying pan with baked olives, pepper and salt, cover with a lid. Cut cabbage into thin strips, put in a pan, extinguish 5 min. under the krishkoy, mix it up and extinguish it until that hour, until the cabbage is ready.
It’s so easy to fight, it’s wonderful, it’s even more savory, try it and get over it yourself!

Well, the next dish, about which we are told, is already unknown and guessing about Italian cuisine - whole pasta with chicken hearts and tomato sauce.

Pasta (macaroni) with chicken hearts in tomato sauce

500 UAH chicken hearts
250 UAH pasta
150 UAH Sirah
3-4 tomatoes
3 licorice peppers
1 golovtsі chasnik and tsibuli, hot red pepper and carrots
2 tbsp. l. tomato paste/sauce
gostry chalking pepper
bay leaf
black pepper
strength

Narizati ovochi dovilno, ale z large. Roast the oil in a deep frying pan, cook the hearts, add the cibula, chasnik and hot pepper, brush until browned, put the carrot, brush, add licorice pepper, brush, put the tomato sauce and chopped tomatoes, mix, pour 1.5- 2 water, season with spices, salt, extinguish on a weak fire 40-60hv. Boil macaroni in salted water until ready, dry it, then add it to the heart stew pans, heat until the macaroni is ready and serve, sipping everything with grated syrup.
Such a strain is worthy of all the motherland! For bajannya yogo, you can rob and lower, without adding spices and chasnik.

With chicken hearts, you can cook pilaf, and we’ll make wine even more original and cikavim!

Pilaf with chicken hearts

1 kg. chicken heart
4 bottles of chicken broth, cibulini and carrots.
2 bottles dry rice
0.5 bottles of dewy ole
greenery
spices for pilaf
watchmaker
pepper
strength

Promiti and zrіzati from the heart all zayve, cut a finely cibula, carrots - thin straws. Grind butter in a cauldron | oil |, put the cibula with carrots and brush until browned, put the heart, mix, pepper and salt, slake 5-7 min. Rice promyti 10 min. under running water until it is clear, put rice near the cauldron, pour in hot broth, put seasonings for pilaf, cover it with a lid 5 min. extinguish (do not mix!). After that, like rice, take the broth, put the whole unpeeled cloves in the bowl, cover with a lid and bring the pilaf to readiness. Serve, sipavshi greens.
In such a situation, all lovers of hearts and pilaf will be captured!

Well, if from your heart you want to cook not the main dish, but the main dish, and serve up a new side dish for your taste, you can cook them for the next recipe.

Chicken hearts in batter

300 UAH chicken heart
2 eggs
1 st. l. borosna
roslinna oliya
strength

Prepare that heart, cut the skin not to the end of the breath and see the ducts, lightly beat. Beat the egg, sip it borosno, pidsoliti and mix - the breast is not guilty buti. Wet the skin of the heart in batter and brush it on two sides on olive oil.

About staying in my friend’s house, I’m hot, I’m able to grow from smoking hearts, rozpo_st vіdomy chef-cook and television broadcaster, author of culinary books Illya Lazerson at video recipes.

Pasta is a popular side dish that can be cooked with vegetables and meat. This article talks about chicken hearts with pasta. Variations of the strain are great in quantity, because it is not only easy to prepare, but even more delicious is the succulence. Let's take a look at the presentation of recipes, how it is possible to improve everyday style and encourage your loved ones.

On pіvkіlograma offal you need:

• one piece of carrot and cibulini;
• a couple of teeth in a watchmaker;
• 60 milligrams of lemon juice;
• trochi curry;
• 400 g pasta balls.

How to cook chicken hearts with pasta? Covering process:

1. The by-product is good to be cut and cut into pieces. They put a vessel at the glibok, add strength, spices, fresh juice of lemon and fill it with twenty quills, so that the hearts are marinated.
2. Manually trim vegetables.
3. Set the brewing mode, the hour may be one year.
4. At the special bowl of the multicooker pour oliya (roslinna).
5. Trochs pass the chasnik and the cibula, straighten the carrots to them. The hour of preparation is about ten khvilin.
6. The hearts are placed before the vegetables and periodically agitated with a stretch of ten strands they are smeared, at which the kryshka is guilty of being spit.
7. Drizzle curry (powder), close the lid and quench five fifteen quills.
8. After that, you can add pasta.
9. Salt in the bowl, carefully pour in hot water, you can turn the pasta.
10. Before the end of the set hour, ten skin quills need to be mixed with products.
11. For consumption, add water.
12. Decorate with greenery before serving.

Chicken hearts in sour cream with pasta

List of products that you need for cooking:

• pivkilogram of hearts of chickens;
• one cibulina;
• one hundred milligrams of sour cream with a fat content of 20%;
• spices;
• 400 g pasta (spiralami).

Chicken hearts with pasta - a recipe for cooking:

1. The minced cibula is smeared with olive oil until golden color.
2. Add an offal, smear it on a strong fire, change it and extinguish it for about fifteen minutes.
3. After that, they add sour cream, mix it well and shake fifteen quills on the fire. Add strength and spices.
4. Okremo at the salted water until ready to drink, cook the selected pasta. Rinse them, give stacks of zavoi rіdini and straighten to the heart.
5. Smishani products are extinguished on a small fire until the pasta is ready.

With tomato sauce

For 0.5 kilograms of heart, you need the following products:

• two grams of pasta;
• a couple of teeth in a watchmaker;
• one melting sire;
• one hundred milligrams of milk;
• 30 ml ketchup;
• spices.

Hearts of chicken stew with pasta - a step-by-step recipe:

1. The minced vegetables are sautéed in olive oil.
2. The by-product is washed, zabavlyayutsya zayvogo fat, cut into two parts, straighten to vegetables and lubricate about ten strands.
3. Shift the products into a saucepan, pour in one liter of water, add strength and spices, after boiling, extinguish the fire.
4. After a year of cooking, add milk, ketchup, tertiary cheese.
5. Boil pasta and simmer until fully cooked, while stirring periodically, so that it does not burn.

With balsamic sauce

List of required products:

• three hundred grams of heart;
• 60 milligrams of balsamic sauce;
• one cibulin and stalks of licorice pepper;
• a couple of teeth in a watchmaker;
• 30 milligrams of olive oil;
• spices;
• two grams of pasta.

Chicken hearts with pasta - cooking process:

1. After that, as a heart was beaten, they are poured with marinade on the feast of the year. For yoga, prepare the sauce, oliya, and a teapot. With the addition of salt, it is necessary to be careful, the shards of balsamic sauce are salted by themselves.
2. Coat the minced vegetable triplets, add offal to them with marinade at once. On a small fire, extinguish about twenty quills.
3. At this hour, cook until the macaroni is ready, rinse it and put it in the pan. Ten more hvilin are preparing.

With additional vegetables

Warehouses:

• pivkilogram offal;
• two grams of pasta;
• one hundred grams of hard syrup;
• chotiri ripe tomatoes;
• 3 pieces of Bulgarian pepper;
• one carrot and one cibulin;
• one chili pepper (small rosemary);
• a couple of teeth in a watchmaker;
• 60 g pasture from tomatoes.

The process of cooking chicken hearts with pasta:

1. In a manual way, trim the front of the vegetables.
2. Chicken hearts, cibula and hot peppers are laid at the rose of olives. Coat until golden brown.
3. Add vegetables to the rack and streak ten quills on the fire.
4. Pour in 300 milligrams of water, as well as pasta, strength and spices. On a small fire, forty fires are extinguished.
5. Macaroni is simmered in salted water until it is ready to drink. Rinse and give stacks of zayvoї rіdini. They lay to the heart and prepare no more than ten quills.
6. Before serving, sip with grated cheese.

Zapikanka

Cooking process:

1. Three hundred grams of hearts are cut into pieces.
2. A couple of cibulins are shaky and lubricated at once with offal until cooked on olives.
3. Vip one tablespoon of borosna, resolutely mix.
4. Offal is poured into 250 milligrams of milk, salt and pepper.
5. Pivkіlograma macaroni needs to be done ahead of time and promptly.
6. Make a form for baking hearts, sprats of shmatochkiv of topsoil | oil | and fill with beaten eggs, you need a couple of pieces.
7. Spread macaroni on top.
8. Sip grated syrup (200 g).
9. Bake about twenty quills in the oven, at a temperature of 180 degrees.

Fleet Macaroni

Required products:

• 0.5 kg of pasta for that heart;
• one cibulina;
• two grams of syrah (top);
• spices.

Cooking:

1. The by-product is well tolerated and spared from the fat. Take care of it at once from the cubule, for the help of a meat grinder.
2. Minced meat, scho wiyshov, salt, pepper and until ready to grease in olive oil.
3. Macaroni is cooked in salty water, washed with shoes and given a glass of zayvіy rіdina.
4. When the pasta is ready, add minced meat, grated syrah and ruban greens.
5. Mix it up resolutely.
6. Native macaroni in a naval way.

3 mushrooms

For one kilogram of chicken hearts you need:

• a bottle of sour cream;
• 0.5 kg of fresh mushrooms (champignons);
• trochi curry;
• greens and spices;
• three hundred grams of pasta.

Cooking:

1. The hearts are cut into two parts and smeared.
2. To them add a detailed cibula and mushrooms.
3. After ten khvilin, pour in sour cream, add some water, add strength and spices, quench 15 khvilin.
4. Macaroni cook until ready and put it in the pan.
5. After ten hvilin, you can vimikati and sip with chopped greenery.

With chicken hearts and a liver

Necessary ingredients:

• one hundred grams of liver that heart;
• one each cibulini, celery and carrots;
• a couple of teeth in a watchmaker;
• trochs of rosemary and a pint of butter;
• two tablespoons of rosemary olive and white dry wine;
• one hundred grams of be-yakah pasta virobiv.

Cooking:

1. Vegetables are cut with great skewers and put in a frying pan with a pinch of butter and rosemary. On a small fire, grease close to five quills.
2. By-products miyut and add to vegetables, add strength and spices.
3. If on the stoves and hearts a golden color appeared, you can pour in the wine.
4. Add a bottle of water and quench ten whilins.
5. The macaroni is cooked until it is ready to drink, and from the pan it is ready to cook about fifteen more quills.

Note to gentlemen:

1. For the preparation of vikoristovyte yakіsnі products.
2. Keep in mind that the pasta was not over-pickled.
3. Sob not to sip the relish, defrost chicken hearts in the best natural way in the refrigerator, for these purposes it is not recommended to vicorate mikrohvilova pich.
4. Oskіlki by-product is considered to be dietary, you can experiment with adding fatty products (sour cream and mayonnaise) savory taste is less likely to play with it.
5. Readiness can be altered for an additional puncture with a fork or a toothpick. Sik, what you see, can be a transparent color without sacrament.

All the recipes for pasta with chicken hearts in this article are prepared with available products and do not take too long to cook.