Stewed chicken offal is a delicious hot second course, especially if you know how to cook it properly, highlighting the wonderful taste. And in this recipe I will tell you how to make it tender and spicy.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chicken offal includes the following parts of a bird: paws, head, tongue, neck, kidneys, stomach, liver and heart. All these internal organs and products are less valuable than chicken carcasses, but they are distinguished by their cheapness, nutritional value and low calorie content. They use offal for the preparation of all kinds of culinary products, since they combine excellent taste and health benefits.
In terms of nutritional value, by-products are absolutely in no way inferior to meat, and in terms of the content of trace elements and vitamins, they even surpass it. This is especially true of the liver, which is rich in vitamins A, group B and C. From this it is recommended for patients with the cardiovascular system, pancreas, liver, kidneys and biliary tract.
In today's recipe, I suggest stewing chicken liver and hearts. In the process of cooking, the main thing is not to dry them out, not to interrupt the taste with piquant spices and not to spoil the tenderness of the dish. To do this, they are most often prepared with sour cream or cream, but I will make products in my own juice. All in all, if you want to add variety to your homemade food, then this recipe will help you with it. You will enjoy the impeccable taste, incomparable tenderness and amazing aroma.
- Caloric content per 100 g - 143 kcal.
- Servings - 3
- Cooking time - 50 minutes
Ingredients:
- Chicken hearts - 300 g
- Chicken liver - 300 g
- Onions - 1 pc.
- Garlic - 3 cloves
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Seasoning "Khmeli-suneli" - 0.5 tsp.
- Salt - 1/3 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
- Refined vegetable oil - for frying
Cooking stewed chicken offal
1. Wash chicken hearts and liver under running water and dry well. If you leave them wet, there will be a lot of splashes during frying, which will stain the kitchen more. If the liver is large, cut it into 2–3 pieces, also cut off any film from it, if any. Then place a non-stick frying pan or saucepan on the stovetop. Pour in vegetable oil, which is well heated and send off to fry offal.
2. Fry the liver with hearts until light golden brown and add onion and garlic, peeled and chopped into half rings.
3. Grill the food over medium heat for about 15 minutes, then add salt and ground pepper to taste.
4. Put the Khmeli-suneli seasoning there.
5. Place bay leaves and peppercorns.
6. Pour drinking water to cover the offal as shown in the photo. Mix everything well, boil, close the container with a lid, reduce the heat to the lowest setting and simmer the dish for about 20 minutes.
Serve the cooked stewed liver and hearts with any side dish, such as mashed potatoes, boiled rice or spaghetti.
See also a video recipe on how to cook chicken hearts:
