Chicken hearts in batter. Baked chicken heart pate

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Liver pate is no surprise these days. But with the addition of chicken hearts, it acquires a completely different taste and incredible tenderness.

35 minutes Serves 8 Easy

Pate is an ideal snack option, as it can be spread on toast, placed in tartlets, rolled into pita bread and many other ways to serve this dish. Liver and heart pate turns out incredibly tender and is suitable for all family members, including complementary feeding for even the smallest children (from 1 year).

Delicious recipe! Puff pastry with starch

Step by step recipe

• Read also:  How to cook turkey breast soft and juicy?

We wash the liver with hearts under running water and thoroughly clean it of unnecessary veins, fat and blood clots.

Place the liver and hearts on the hot vegetable oil in a frying pan. Next you need to salt them and pepper them with ground black pepper. Fry for 3 minutes on each side. Then pour half a glass of water into the pan, bring to a boil, cover with a lid and turn down the heat. After this, simmer for another 15 minutes.

Peel the carrots and grate them on a coarse grater. We also peel the onion and cut it into small cubes.

Fry the carrots and onions in a frying pan under a closed lid over low heat for 15 minutes, stirring occasionally.

Place the finished liver and hearts into a blender bowl. Add the frying mixture and mix everything thoroughly until a homogeneous mass is obtained. Add 2 tsp to the finished pate. softened butter. The pate is ready! It turns out very tasty and tender, both warm and cooled.

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Preparation time: 5 min.

Cooking time: 45 min.

Number of servings: 10 pcs.

Chicken heart soup with chili peppers - how to cook

Ingredients for soup with chicken hearts:

• 500 grams - chicken hearts
• 4 pieces black pepper (peas)
• 2 large potatoes
• 2 small onions
• 2 bay leaves
• 1 medium carrot
• celery - 1 stalk
• 1 tsp each dill (dry) and coriander (ground)
• 1-2 tbsp. l. frying oils
• half tbsp. l. salt
• 1 bunch of fresh dill
• a pinch of red chili pepper (on the tip of a knife, heaped)
• and water - 2 liters

Preparation of soup with chicken hearts and chili pepper:

First, wash the chicken hearts in running water and cut off the fat layers from them (if any). Place them in a saucepan and fill with cold filtered water. Add black pepper (4 peas) and cook the broth over medium heat for about 30-40 minutes, remembering to skim off the foam. When the broth is ready, use a slotted spoon to remove the hearts to a plate.

Peel 2 large potatoes and cut into medium cubes. We send them to the broth, add bay leaf, a sprig of celery and dry dill. This way the potatoes can soak up the flavor and spirit of the broth and herbs. After half an hour, reduce the heat.

Take 2 medium onions (choose the variety according to personal preference) to prepare soup with chicken hearts, cut them into small cubes and fry in oil until the onion is cooked through.

Grate the carrots on a coarse grater and add to the stir-fry, then add ground coriander and a little hot red pepper. Stir and fry for 5 minutes.

Cut the boiled chicken hearts (removed from the broth and cooled) into strips and fry with vegetables and herbs for another 5 minutes.

Now you can add the contents of the pan to the broth. Salt the soup and cook it for another 10 minutes. All! The soup is ready. Before serving, the soup poured into bowls can be garnished with fresh dill. If desired, you can add fresh tomatoes to the fry, and flavor the finished soup with chicken hearts with sour cream.

The soup with chicken hearts turns out to be quite rich. If you prefer leaner soups, you can reduce the number of chicken hearts and add vegetables to the broth without pre-frying. This will prevent the soup from adding excess oil when frying.

How to cook chicken hearts? Any housewife who wants to save on cooking meat dishes asks herself this question from time to time. And we have as many as 12 answers!

1) Fried chicken hearts

Ingredients:

• half a kilo of chicken hearts;
• 1 glass of drinking water;
• 2 small onions;
• 1 large carrot;
• salt and spices to taste.

Rinse chicken hearts thoroughly under running water. Remove the thin transparent film. Heat vegetable oil in a frying pan and place the hearts in it. Fry for 5-7 minutes. When a crust forms on the hearts, pour half a glass of water and simmer for 15–20 minutes, stirring regularly. Be careful not to burn the hearts. Add water in time if it evaporates quickly. Peel the onions and carrots and cut into thin half rings. After the water from the pan has almost completely evaporated, add 2 tablespoons of oil and pour the vegetables into the pan. Mix everything and fry for another 5-7 minutes. Salt and add seasonings to taste. Curry goes well with this dish.

2) Hearts in soy sauce

Ingredients:

• 600 grams of chicken hearts;
• 1 large onion;
• 1 large juicy carrot;
• 3 tablespoons soy sauce;
• 2 cloves of garlic;
• several sprigs of fresh dill;
• half a glass of vegetable oil;
• 2 tablespoons of sour cream of any fat content;
• 2 tablespoons of mayonnaise;
• a third of a glass of water;
• a pinch of curry, a pinch of basil, salt to taste.

Cut the hearts in half crosswise. Fry in vegetable oil for about 10 minutes. Then add chopped onion, grated carrots, 3 tablespoons of soy sauce, finely chopped garlic, fresh dill, curry, and a pinch of dried basil to the pan. Fry everything under the lid for 7-8 minutes. Then pour in the “sauce” - sour cream + mayonnaise + a little boiled water. Simmer covered for another 10 minutes and serve hot.

3) Fried chicken hearts with pickles

Ingredients:

• 500 grams of chicken hearts;
• 1 small onion;
• 1 medium carrot;
• 2 large pickled cucumbers;
• several sprigs of dill;
• a third of a glass of vegetable oil.

Fry thoroughly washed chicken hearts in vegetable oil for 5 minutes. Add chopped onion and coarsely grated carrots, stir, fry for another 10 minutes. Stir constantly. At the end of frying, add coarsely grated pickles and simmer under the lid for 10 minutes over low heat. There is no need to salt the dish.

4) Stewed chicken hearts in sour cream

Ingredients:

• 300 g chicken hearts;
• 1 small onion;
• 3 tablespoons sour cream;
• 3 tablespoons of vegetable oil;
• salt and pepper to taste.

Pour a little vegetable oil into the frying pan, place the washed chicken hearts there and fry for 10-15 minutes, stirring occasionally. Then add the peeled and thinly sliced ​​onion. Fry it together with the hearts until golden brown. Pour in the sour cream, salt and pepper, let simmer over low heat for 2-4 minutes, then dilute the sour cream with water, stir and simmer the hearts under the lid until tender.

5) Chicken hearts in cream

Ingredients:

• 500 grams of chicken hearts;
• 200 ml cream 20% fat;
• 1 small onion;
• 1 medium carrot;
• 4 cloves of garlic,
• chopped dill to taste;
• salt and ground pepper;
• vegetable oil.

Fry thin onion rings in a frying pan with vegetable oil. Grate the carrots on a fine grater, add to the onion and fry for another 5-7 minutes. Then add the finely grated garlic and fry for another couple of minutes. Add the prepared hearts to the contents of the frying pan, mix everything carefully and pour the cream into the frying pan. It remains to simmer the hearts with vegetables and cream for 20-25 minutes. Add finely chopped dill 5 minutes before the dish is fully cooked. Chicken hearts in a sauce made from liquid 20% cream turn out very soft and tender.

6) Chicken hearts with rice in a steamer

Ingredients:

• 400 grams of chicken hearts;
• 1 cup long grain rice;
• 50 grams of butter;
• 1 large carrot;
• 50 grams of green onions (feathers);
• salt to taste.

This dietary dish is very easy to prepare. Rinse the hearts and place in a steamer container. Add grated carrots and butter cut into small pieces. Turn on the steamer and cook the hearts in oil with carrots for 30 minutes. Then add the rice, washed with cold water, add enough water so that the dish does not turn out dry, cook for 45 minutes. 5 minutes before the signal, add salt to taste and add finely chopped green onions.

7) Hearts in tomato sauce

Ingredients:

• 700 grams of chicken hearts;
• 1 glass of any tomato sauce;
• a third of a glass of vegetable oil;
• salt to taste;
• Korean seasoning for carrots, optional.

We recommend adding seasoning, it adds a piquant taste to this dish. Wash the hearts, remove the films, fry them in hot vegetable oil until lightly golden. Add tomato sauce, salt and seasoning. Simmer covered until done.

You can use any sauce: regular Krasnodar or

Chicken hearts with vegetables in a slow cooker

Ingredients:

• 500 grams of chicken hearts;
• 1 large carrot;
• 150 grams of celery root;
• 1 parsnip root;
• 1 small onion;
• vegetable oil for frying;
• half a glass of water;
• any herbs and salt to taste.

Wash the hearts, and peel and grate all the vegetables, except onions, on a coarse grater. Fry the hearts with grated vegetables in vegetable oil on the “Fry” program for 15 minutes. Be sure to stir. After this, add salt, add half a glass of water and simmer covered for 45 minutes. 10 minutes before the signal, add chopped fresh herbs. Chicken hearts in a slow cooker turn out very soft and tasty!

9) Chicken hearts with potatoes in a slow cooker

Ingredients:

• 500 grams of chicken hearts;
• 1 large onion;
• 50 grams of butter;
• 2 glasses of water;
• 800 grams of potatoes;
• paprika, ground pepper and salt to taste.

Wash the hearts and fry them in butter for 15 minutes on the “Fry” program. Don't forget to stir so it doesn't burn; you can add half a glass of water. Halfway through the cycle, add the onion, cut into half rings. After the signal, add sliced ​​potatoes, spices and water. Simmer for 1 hour, add salt to taste and leave in the multicooker for a couple of hours on the “Keep Warm” program. Dinner will be fabulously delicious!

10) Baked chicken heart pate

Ingredients:

• 500 grams of chicken hearts;
• 1 cup semolina;
• 2 small onions;
• 4 chicken eggs;
• 2 glasses of water;
• 50 grams of fresh dill;
• salt and ground black pepper to taste.

Fill the semolina with water. Fry the onion until golden brown in vegetable oil, then drain off the excess oil. Grind chicken hearts and fried onions through a meat grinder. Beat the eggs separately and add to the semolina, beat again and add the heart-onion mass. Chop the dill very finely, add it to the general pate mixture, add salt and pepper. Beat everything well again. Grease a baking dish with vegetable oil, sprinkle with semolina, pour in the prepared mixture. Bake in a preheated oven at 190 degrees for one hour.

11) Celery and white radish salad with chicken hearts

Ingredients:

• 300 grams of chicken hearts;
• 1 small celery tuber or half a large one;
• 1 large Daikon radish;
• 1 small carrot;
• fresh dill, sour cream or mayonnaise, salt to taste.

Everything is done very simply, first you need to boil the chicken hearts. Then cut them into strips, put them in a salad bowl, add peeled and grated vegetables. Sprinkle with chopped dill, season with sour cream or mayonnaise, add salt, stir - and you're done!

12) Pancakes with chicken hearts

Ingredients:

• 400 grams of chicken hearts;
• 1 onion;
• 2 small carrots;
• vegetable oil for frying;
• salt and pepper to taste;
• products for cooking

We do not write the recipe for making the pancakes here, so as not to repeat it - see it at the link. This is how the filling is prepared. Wash the hearts, remove the film, trim off the fat, cut them into pieces. Fry in vegetable oil and pass through a meat grinder. Separately, fry the onion cut into half rings and grated carrots (until golden brown). Mix with hearts rolled in a meat grinder, salt and pepper. Stuff pancakes with this mixture and serve with sour cream.

As you can see, a lot of delicious things can be prepared from chicken hearts.

Cooking time: 45 min

Cooking dishes from chicken and its offal is very simple, economical and does not take much time. And I offer you a very simple recipe for fried chicken hearts, you will definitely like them.

How to cook “Chicken Heart Pate” step by step with photos at home

For work we will need chicken hearts, butter, vegetable oil, onions, carrots, salt, pepper.

Peel the onion (1 pc.) and carrots (1 pc.), cut the onion into cubes, and grate the carrots on a coarse grater. Fry in sunflower oil for 5-6 minutes.

Wash, peel and boil chicken hearts (600 g) in salted water until tender.

In the bowl of a food processor (metal knife attachment), combine the hearts, onions, and carrots. salt and pepper (to taste).

Grind until a pate-like mass forms.

Add soft butter (100 g) and grind again.

Well, a very tasty pate. It turns out much tastier than in the store.

Recipe for Chicken Liver and Heart Pate:

Wash and dry the liver and hearts

Stew carrots and onions. Pepper and salt.

Pour the stewed liver and hearts into the pan with the onions. Salt and pepper to taste. Add cumin, allspice. Pour in the wine and simmer until everything has evaporated. Next, let it cool.

Pour everything into a blender and blend until the mixture becomes a paste.

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Comments and reviews

November 24, 2014 pupsik27 #

November 23, 2014 veronika1910 #

November 23, 2014 luneva_e #

November 22, 2014 Jafar #

November 23, 2014 Iaon # (recipe author)

November 22, 2014 Enchantress 777 #

Liver pate - recipe

Pate is considered the best way to prepare liver. It has a soft and delicate consistency that your baby will definitely like. Perhaps someone will have a question: how to prepare liver pate? It turns out that the recipe for homemade liver pate is quite simple.

A rich liver-meat pate is made from boiled liver, boiled chicken fillet and boiled carrots. Beat the prepared ingredients with a blender until smooth. Add salt to taste. Add butter or broth to a thick and dry pate.

Pate with egg

Boil the liver and eggs. Beat them until smooth with a blender, adding butter. Salt to taste. The ingredients are added at your own discretion, but you can focus on the following proportions: liver - 300 g, eggs - 2-3 pcs., butter - 150 g.

Pate with vegetables

Carrot and onion pate is the most classic dish. Boil the liver, carrots and onions. Beat the finished products in a blender, adding butter. To make the pate more liquid, you can increase the amount of oil, but it is better to dilute it with liver or vegetable broth.

Pudding

A close dish to pate is pudding. Its delicate composition will please any fussy person.

Soak dry bread or roll (15 g) in milk. Pass the prepared bread and liver (50 g) through a meat grinder 2 times. Lightly salt and, if necessary, dilute with milk to form a porridge. Add ½ yolk and ½ white to the liver mince, previously whipped into a stiff foam. Mix everything thoroughly and carefully. Prepare a baking dish by greasing it with butter and sprinkling with breadcrumbs. Carefully pour the pudding into the pan. Boil water in a wide saucepan. Lower the mold there so that the water reaches half of the mold. Cook for 45 minutes with the lid closed. The finished pudding goes perfectly with mashed potatoes.

Gravy

If your child doesn't like liver, liver gravy is a great compromise. Multicooker gravy with a rich taste, delicate texture and wonderful aroma can be poured over any porridge.

Cut ½ onion into half rings and fry in the “baking” mode for 15 minutes. Cut 350 grams of washed, peeled liver into pieces and add to the onion. Continue cooking covered for another 10 minutes. At this time, dilute 1 tbsp in a glass of boiled water. spoon of flour and 1 tbsp. spoon of sour cream. Pour the finished mixture into the liver. Mix everything and add salt to taste. If desired, you can add bay leaf and cook everything for another 10 minutes in the “stew” mode. The gravy is ready. Even if your baby refuses liver, he will certainly like the gravy.

Pancakes

A one-year-old child can already be offered lightly fried liver in the form of pancakes. An adult baby will be able to eat such solid food in pieces. Grind the liver with a small amount of onion in a meat grinder or beat in a blender. Add salt and thicken with a spoonful of flour. Fry thin pancakes in a heated frying pan.

Cream soup

This soup is very similar to liver pudding, but is prepared not in a water bath, but over a fire. Chicken liver is best for soup.

Soak 100 grams of bread in ½ glass of milk and mix with the yolk. Grind 100 grams of liver and add to the bread. Grind everything through a sieve and pour in 1 cup of broth or water and cook for 10 minutes. Add salt to taste and season with 2 teaspoons of butter.

To make the soup less meaty, you can add a little potatoes and carrots at your discretion. You can dilute the soup to the desired consistency with broth.

Casserole

A complete ready-made dish for a child is a casserole. Cook crumbly porridge from ½ cup of rice in milk and water (½ cup each). Grind 400 grams of liver and 1 small onion through a meat grinder and mix with boiled rice. Beat in 2 eggs, add salt. You can season with marjoram and ginger or other spices. Grease a baking dish with 3 tbsp. spoons of butter. Bake the dish for 1 hour at 175°.

Souffle

You can make a soufflé for your baby from fish liver. It will not only be tasty, but also very healthy.

Boil 200 grams of potatoes. Beat the cooled potatoes with 50 ml of milk. You can also add a piece of butter. Mash cod liver (½ jar). Separately beat 1 egg white. Combine potatoes, liver and protein and beat again. Season with salt to taste. You can add lemon juice (½ piece) and dried mint (1 teaspoon). Place the prepared mixture into a baking dish greased and sprinkled with breadcrumbs. Cook for 20 minutes in the oven at 200°. The slightly cooled soufflé is ready to eat.

To prepare liver pate, prepare the following products:

1) 0.5 kg of chicken liver with hearts, 2) 1 large carrot, 3) 1 medium onion, 4) 100 grams of butter, 5) salt, vegetable oil for sautéing vegetables.

For a child from 1 year

Sometimes early in the morning you don’t feel like cooking, and neither do adults. The solution is to prepare it the night before. For example, chicken liver and heart pate. It cooks quickly, and can be eaten either warm (immediately after cooking) or cold (with hot toast and aromatic tea).