I don’t know how it is in your family, but we have had a Christmas tree since the beginning of November ... Instead of flowers, my husband brings me fragrant coniferous paws, so the New Year’s mood has literally been in the air for the second month. New Year- it's certainly tangerines, a lot of tangerines, right? As soon as the season has come and these orange balls have started to be brought to the shops, not a day goes by in our house without citrus fruits.
And why not try to keep pleasant impressions and aroma real winter? Today we will prepare canned tangerines for the winter (oh, what a winter ... summer, of course!). We seal fragrant and juicy orange slices (or whole fruits) in sweet sugar syrup, and then we open the jar and remember winter with its fluffy snowdrifts and carved snowflakes.
The recipe for this fruit preparation can be safely adjusted to your taste. For example, additionally use your favorite spices that you think are in harmony with tangerines, or not add them at all. Exit finished dessert- 3 jars of 300 ml each.
Ingredients:
Cooking step by step with photos:
To prepare this simple, tasty and fragrant dessert, we need fresh tangerines, granulated sugar and water. In addition, if you wish, you can flavor the workpiece with your favorite spices (I have cinnamon and star anise) or not add them at all. Star anise is a rather specific spice, so work with it carefully.
My tangerines and remove the peel. Carefully remove the white fibers - they are not particularly pleasant to the taste. I wrote the mass of fruits (700 grams) already peeled.
Pour water into a saucepan (take a little more than indicated in the ingredients - just pour out the excess) and put on the stove - let it boil. In advance, you need to take care of preparing jars for canned tangerines. AT this case I used beautiful jars, each with a capacity of 300 milliliters. Each hostess has her own favorite method, and I do it in microwave oven- my banks in soda solution, rinse and pour into each about 50 ml of cold water. I steam everything together in the microwave at the highest power for 5 minutes. I boil the lids on the stove for about 5 minutes (after boiling). We put peeled tangerines in the prepared dishes tightly (but do not overdo it so as not to crush the slices) - even if they rise slightly above the edge. If you add spices, put them together with fruits, just pour boiling water over them first.
Immediately cover (slightly twist) the jars with prepared lids. I put an additional plate on top so that the lids could not open. Leave the jars on the table for 15 minutes.
After that, pour jars of tangerines with boiling syrup. It remains to sterilize our blanks. To do this, take a larger pan, put a flap of fabric on the bottom (so that the jars do not burst), place the blanks and fill with water up to the shoulders. We put the pan on the fire, bring to a boil and, with a slight gurgling, sterilize for 10 minutes, covering the jars with lids.
Tangerines can be used not only fresh, but also to prepare compotes, juices, jams, marmalade, candied fruits and other delicacies.
COMPOTE FROM TANGARINES
Tangerines are sorted, washed, divided into slices. Prepared tangerine slices are blanched in hot water (temperature 80 ° C) for 30-40 seconds, and then cooled in running water. Chilled slices are placed in dry, clean jars and poured with hot (temperature 85 ° C) 40% concentration sugar syrup (700 g of water and 470 g of sugar per 1 liter of syrup). One jar with a capacity of 0.5 liters requires 185-190 g sugar syrup. The filled jars are covered with boiled lids and placed in a pot with water heated to 70-75 ° C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 l - 12-15 min, 1 l - 15-20 min, 3 l - 45 min. After processing, the jars are hermetically sealed, turned upside down and cooled.
TANGERINE JAM
For jam, it is advisable to select small-grade, slightly unripe tangerines. They are washed, sorted by size, wrinkled and damaged fruits are discarded. Prepared fruits are blanched in hot water (temperature 90 ° C) for 12-16 minutes (depending on the size of the fruit), after which the tangerines are immersed in cold water and kept in it for 12 hours, changing the water every 2 hours.
After aging, the fruits are cut into halves, placed in an enamel basin and poured with hot (temperature 80 ° C) syrup of 70% concentration (410 g of water and 950 g of sugar per 1 kg of prepared fruits). When cooking jam from whole fruits, a hole with a diameter of 5-6 mm is drilled in the middle of them with a tube along the slices for better soaking of the fruit with syrup, and the skin is pricked. Jam is cooked in four doses. For 1 kg of tangerines take 1.3 kg of sugar. The sugar remaining after the preparation of the syrup is added at the beginning of each cooking in the form of a syrup prepared at the rate of 80 g of sugar and 36 g of water per 1 kg of fruit. The fruits, filled with syrup of 70% concentration, stand for 8 hours, add 1/4 of the syrup from the remaining sugar, boil for 15 minutes and set aside for 8 hours. The second and third cooking is carried out similarly to the first. At the fourth cooking, the jam is boiled until tender. The finished hot jam is poured into heated dry jars, covered with boiled lids and hermetically sealed, turned upside down and cooled.
TANGERINE JUICE
For juice, fruits are selected without mold and dents, they are washed well, cut across with a knife from of stainless steel halves and take out the seeds. Before pressing, peels are removed from the fruits, cut into slices and used to make candied fruits. The fruits are pressed. The juice thus obtained is filtered through a sieve, poured into an enamel pan and heated to 75-80 °C for 10-12 minutes.
Because citrus juices possess hyperacidity, then sugar syrup of 50% concentration is added to them (300-400 g of syrup per 1 liter of juice). To prepare 1 liter of syrup of the specified concentration, you need 610 g of sugar and 610 g of water.
Hot juice (temperature 75-80 °C) is poured into clean heated jars, covered with lacquered lids, placed in a container with heated water and pasteurized at a temperature of 75-80 °C. Pasteurization time for cans with a capacity of 0.5 l - 15 minutes, 1 l - 20 minutes. After processing, the jars are hermetically sealed with lids, turned upside down and cooled.
TANGERINE JELLY
Jelly is made from fresh natural juice. The juice is poured into an enamel pan, heated to a boil and sugar is gradually added to it (1.2 kg per 1 liter of juice) so that it dissolves better. After the sugar is completely dissolved, the juice is filtered through 3-4 layers of gauze, and then the jelly is boiled until ready. The finished hot jelly is laid out in clean hot jars, hermetically sealed with lids and cooled without turning over.
CANDIED TANGARINES
Candied fruits from the pulp of tangerines. Prepared slices or halves of tangerines are cooked in the same way as jam. It is recommended to fill them with a hot sugar solution prepared at the rate of 1.2 kg of sugar and 300 g of water per 1 kg of fruit. Cooking is carried out in three stages. The first cooking is carried out on low heat for 15 minutes, after which the jam is kept for 10 hours, then the second cooking is carried out for 15 minutes, removed from the heat and kept for 10 hours. During the third cooking, tangerines are boiled until tender at the boiling point of the syrup at the end of cooking 107 .5-108 °С. After the third cooking, the fruits, along with the syrup, are poured onto a sieve or colander mounted on a saucepan. The syrup drains, and cooked tangerines remain on the sieve. In order for the syrup to separate as completely as possible and the fruits to absorb sugar, they are left on a sieve or in a colander for 1.5-2 hours.
Slices or halves soaked in syrup are laid out in one layer on a sieve and dried in an oven or oven at a temperature not exceeding 40 ° C. Lightly dried slices or halves are sprinkled with fine sugar, trying to cover the entire surface of the boiled fruit with a layer of sugar. When sprinkling with sugar, shake the sieve lightly. After that, candied fruits are dried again in the oven. Ready candied fruits are placed in dry, clean jars, covered with boiled lids, hermetically sealed and stored until consumed.
Candied tangerine peels. From the washed tangerines, circles of the peel are cut off from the side of the stalk attachment and from the opposite side to the edible part. After that, the peel of tangerines is cut sharp knife from stainless steel into slices along the fruit with a width of 1.5-2 cm. With this preparation, the peels cut into slices are easily separated from the fruit. Prepared crusts are weighed, placed in an enamel pan and poured cold water. To remove bitterness, they are soaked for three days, changing the water three times a day. After three days, the water is drained, fresh is poured, the crusts are boiled for 10 minutes to give elasticity, and then they are thrown into a colander. After draining the water, they are placed in an enamel basin.
On the water in which the peels were boiled, sugar syrup of 80% concentration is prepared (1.5 liters of sugar syrup from 1.8 kg of sugar and 395 g of water are needed for 1 kg of tangerine peels). The crusts are poured with boiling syrup and kept for 10 hours. After 10 hours, add citric acid(3 g per 1 kg of crusts), boil for 15 minutes and stand again for 10 hours. In the process of the third cooking, candied fruits are boiled until tender, i.e., to a syrup boiling point of 108 ° C. Ready candied fruits in a boiling state are thrown into a colander installed on a saucepan and left for 1-1.5 hours for a more complete draining of the syrup. The cooled slices are laid out on a sieve and dried for a day at room temperature. A day later, the slices are rolled in sugar, placed on a sieve and dried for another day. In order to prevent candied fruits from drying out during long-term storage they are placed in clean, dry jars and hermetically sealed with lids. The remaining syrup can be used for re-boiling candied fruits or for other purposes. It contains 75-80% sugar.
Chicken meat has always been popular with people. The point is not only that it is cheaper than beef or pork, but also in its softness, tenderness and ease of preparation. Steady leader among by-products chicken liver as the most consumed. Stomachs and hearts are less used: this is due to less distribution delicious recipes based on them.
How to cook chicken hearts with sour cream
Although chicken hearts are not a commonly consumed product, almost any side dish can go with them. It is important to make the hearts juicy and tender, because, according to the reviews of the hostesses who failed to “make friends” with this offal, this is not always possible. As for cooking methods, there may be several. Someone prefers hearts fried in a pan, and for lovers of dietary options, stewing, baking in the oven or a slow cooker is suitable. If you decide to bake, you can flavor the top of the dish with melted cheese.
Chicken hearts in sour cream will be more high-calorie. However, this fermented milk product will bring an interesting flavor note and contribute to the softening of the meat component. When adding additional ingredients and spices, you get a good gravy that will complement the final dish with a side dish. Before stewing hearts in sour cream, they can be lightly fried without sauce by adding onions, carrots or your favorite vegetables.
Recipe for chicken hearts in sour cream
Each hostess, when preparing this or that dish, relies on her own taste and the wishes of the household. Professional chefs who are chefs in restaurants also pay attention to customer reviews. These two groups have one thing in common: some kind of variety is always required. It is worth replacing one ingredient with another or putting some additional component that is missing in classic version, how step by step recipe changes noticeably.
The recipe for chicken hearts in sour cream sauce looks ordinary and inconspicuous, such a dish runs the risk of getting bored very quickly. However, this opinion is wrong! Varieties of dishes simply will not let even an avid gourmet get bored. Carrots added to the composition will bring sweetness, and garlic will give a slight sharpness and piquancy. Hearts with potatoes will be the most satisfying, but if you need a more dietary option, stew the offal with mushrooms.
Stewed
- Time: 20 min.
- Servings: 4 persons.
- Calorie content of the dish: 245 kcal.
- Purpose: lunch, dinner.
- Cuisine: European.
Classics of culinary ideas - adding sour cream sauce in chicken dishes. Beyond gentle creamy taste, stewed chicken hearts, will acquire the necessary softness. This option is very fast, especially if the offal was bought already defrosted. If guests are about to come, and there is still nothing to treat them with, give preference to this dish and you will not regret it!
Ingredients:
- chicken hearts - 0.5 kg;
- sour cream - 2 tbsp. l.;
- salt;
- pepper;
- vegetable oil;
- greens.
Cooking method:
- Offal must be soaked in cold water, then washed well and remove fat with films. It is not necessary to boil them before stewing.
- Heat the oil in a frying pan, put the hearts there.
- After 2-3 minutes, add a little water, simmer under the lid for a quarter of an hour.
- Salt and pepper your food.
- Add sour cream, mix well. Everything should be ready for another 3 minutes. Decorate the dish with herbs.
In a slow cooker
- Time: 1 hour.
- Servings: 4 persons.
- Calorie content of the dish: 239 kcal.
- Purpose: lunch, dinner.
- Cuisine: European.
- Difficulty of preparation: low.
The softness of the meat component is always a priority. No matter how tasty it is, if it is difficult to chew, you will not get pleasure from eating. Extinguishing is a salvation for housewives. Cooking chicken hearts in sour cream in a slow cooker is more convenient because under the hermetically closed lid of the device, all tastes will mix together, and the meat will boil well.
Ingredients:
- offal - 500 g;
- onion - 2 pcs.;
- sour cream - 5 tbsp. l.;
- vegetable oil - 3 tbsp. l.;
- salt - 1 tsp
Cooking method:
- Prepare chicken hearts: rinse, remove fat and membranes. Each heart should be cut lengthwise and rinsed thoroughly again.
- Clear onion cut it into small cubes.
- Pour the oil into the multicooker bowl, heat it up. Turn on the "Frying" program, put onion cubes and cook for 7 minutes.
- Change the program from "Frying" to "Braising" before putting the meat into the bowl.
- Salt and mix well.
- Put sour cream. You can replace it with cream or mayonnaise.
- Cook for half an hour with the lid closed.
in a frying pan
- Time: 2 hours.
- Servings: 7 persons.
- Calorie content of the dish: 273 kcal.
- Purpose: lunch.
- Cuisine: European.
Help modern technology resorting is not necessary, you can use the traditional option. chicken hearts in sour cream in a pan are prepared in several ways. This can be a regular stew, in which you need to cover the pan with a lid, or boiled chicken hearts can be fried in flour and without it. Both recipes are simple, and the result will pleasantly surprise you.
Ingredients:
- chicken offal - 600 g;
- onion - 2 pcs.;
- flour - 2 tsp;
- vegetable oil;
- butter;
- salt;
- pepper.
Cooking method:
- Remove fat, vessels and tubes from washed hearts.
- Chop the onion into medium sized pieces.
- Add vegetable with a few grams to the pan butter warm them up.
- It's time to put on the bow. It needs to be fried until golden brown.
- Lay out the hearts, mix. Turn up the fire.
- Pour into the pan hot water to cover the ingredients.
- On the small fire everything should be stewed for 1 hour.
- Salt, pepper and add flour. wooden spoon mix well.
- Add sour cream, stir. After boiling, simmer for another 5 minutes.
with carrots
- Time: 40 min.
- Servings: 5 persons.
- Calorie content of the dish: 260 kcal.
- Purpose: lunch, dinner.
- Cuisine: European.
- Difficulty of preparation: medium.
When some zest is missing, stewed hearts in sour cream are combined with additional ingredients. Chicken hearts in sour cream with carrots will turn out to be slightly sweet, and visually the dish will look very appetizing and bright. After passing the sour cream sauce with carrots through a blender after stewing, you can prepare a delicious gravy.
Ingredients:
- chicken hearts - 0.5 kg;
- carrots - 100 g;
- sour cream - 100 g;
- tomato paste - 1 tbsp. l.;
- salt;
- spices;
- sunflower oil.
Cooking method:
- Remove fat and blood vessels from offal. Rinse.
- Grind the peeled carrots on a fine grater.
- Put the hearts into the oil heated in a frying pan, let them fry a little. Flip constantly.
- Put in the grated carrots.
- hot water pour over the ingredients before covering them with a lid. Simmer for 20 minutes.
- Add salt, spices, sour cream and tomato paste. Mix everything thoroughly.
- Bring to readiness on low heat under the lid for 10 minutes.
With onion
- Time: 30 min.
- Servings: 4 persons.
- Calorie content of the dish: 256 kcal.
- Purpose: lunch, dinner.
- Cuisine: European.
- Difficulty of preparation: low.
Meat food is often associated with the opportunity to crunch on sweet, butter-fried onions. This is the product that is able to remove unnecessary flavors and saturate the dish with a pleasant aroma. If you don’t know how to cook chicken hearts with onions: with or without sour cream, feel free to choose the first option. The combination of all these flavors will be very advantageous.
Ingredients:
- offal - 500 g;
- onion - 1 pc.;
- sour cream - 3 tbsp. l.;
- salt;
- spices;
- sunflower oil.
Cooking method:
- Prepare the hearts for cooking by cleaning and rinsing them.
- Chop the onion finely.
- Sauté the onion until golden brown.
- Put chicken hearts, mix with onion cubes. Simmer 15 minutes
- Add salt, spices and sour cream. Stir and cook for another 5 minutes.
With vegetables
- Time: 1 hour 10 min.
- Servings: 5 persons.
- Calorie content of the dish: 230 kcal.
- Purpose: lunch, dinner.
- Cuisine: European.
- Difficulty of preparation: medium.
Chicken hearts in fatty sour cream is a high-calorie dish in itself. Those who find this not enough will be able to get the missing calories with the help of a side dish. If satiety is not in the first place, then you can cook chicken hearts with vegetables. They diversify the taste palette, but do not make such food too heavy. You can also serve it to the table for dinner.
Ingredients:
- hearts - 500 g;
- sour cream - 3 tbsp. l.;
- carrots - 3 pcs.;
- pickled cucumber - 2 pcs.;
- onions - 2 pcs.;
- Bulgarian pepper - 2 pcs.;
- celery - 2 pcs.;
- garlic - 3 teeth;
- salt;
- seasonings;
- vegetable oil.
Cooking method:
- Cook washed and halved offal in a pan until the shade changes.
- Reduce heat, cover, simmer for 20 minutes.
- Saute chopped onion, garlic and celery in a separate skillet for 5 minutes.
- Add grated carrots to vegetables, simmer for 10 minutes.
- Season with sour cream, transfer the vegetable mass to the hearts, cook for 10 minutes.
- Add chopped peppers with cucumbers to the rest of the ingredients. Salt and season.
- After boiling, cook under the lid for a quarter of an hour.
With champignons
- Time: 40 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 254 kcal.
- Purpose: lunch, dinner.
- Cuisine: European.
- Difficulty of preparation: medium.
People who are not indifferent to mushrooms try to use them as often as possible in different recipes. They do it not in vain: with its richness in vitamins, this product also has unique taste. Hearts with mushrooms in sour cream, as a rule, are prepared with champignons due to their all-season and availability. However, forest mushrooms can also be used if you manage to get them.
Ingredients:
- chicken offal - 600 g;
- onion - 1 pc.;
- champignons - 400 g;
- sour cream - 250 g;
- dill;
- salt;
- sunflower oil.
Cooking method:
- Prepare the products: divide the hearts in half, rinse; cut the peeled mushrooms into plates; chop greens and onions.
- Hearts, stirring constantly, fry for 10 minutes.
- Saute the onion in another pan.
- Add mushrooms and cook over medium heat for 7 minutes.
- Combine champignons with hearts, salt, stir.
- Put sour cream.
- Reduce heat and simmer covered for 8 minutes. Garnish with dill before serving.
With onions and carrots
- Time: 50 minutes.
- Servings: 7 persons.
- Calorie content of the dish: 263 kcal.
- Purpose: lunch, dinner.
- Cuisine: European.
- Difficulty of preparation: medium.
Your imagination in trying to create another culinary masterpiece is practically unlimited. Would you like to add some additional components to classic recipe- do it! Chicken hearts with onions, carrots and sour cream will turn out very tasty due to the excellent compatibility of products. In addition, they make a good sauce, in which a creamy note combines the taste of vegetables.
Ingredients:
- chicken hearts - 1 kg;
- sour cream - 4 tbsp. l.;
- onion turnip - 2 pcs.;
- carrots - 1 pc.;
- salt;
- pepper;
- vegetable oil.
Cooking method:
- Place the cleaned washed meat components in a preheated pan, salt and simmer for 15 minutes.
- In another pan, fry the grated carrots with chopped onions for 10 minutes.
- Combine meat with vegetables, pepper. Simmer for 10 minutes. If liquid is low, water can be added.
- Add sour cream and bring to a boil. Cook over low heat for another 7 minutes.
With potato
- Time: 50 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 318 kcal.
- Purpose: lunch.
- Cuisine: European.
- Difficulty of preparation: medium.
Potatoes are a favorite side dish of Russians. You can cook it in hundreds different ways and most of them are very fast. Chicken hearts stewed in sour cream with potatoes also go well together. At the same time, the tuber can be stewed separately from the meat, acting as a side dish, or together with it. Hearty meal before serving is decorated with chopped herbs.
Ingredients:
- hearts - 300 g;
- potatoes - 7 pcs.;
- onion - 1 pc.;
- sour cream - 4 tbsp. l.;
- salt;
- pepper;
- vegetable oil.
Cooking method:
- Fry the washed and prepared offal in a pan for 10 minutes, stirring occasionally.
- Chop the onion into small pieces, fry in another pan.
- Place small pieces of peeled potatoes in a saucepan, cover with water, bring to a boil.
- Move the hearts and bow. Salt, pepper.
- Simmer over medium heat under the lid, and 7 minutes before readiness, put sour cream.
with garlic
- Time: 30 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 255 kcal.
- Purpose: lunch, dinner.
- Cuisine: European.
- Difficulty of preparation: low.
Almost all gourmets love piquancy, especially if they have a positive attitude towards spices. Garlic is able to bring it in without making the dish overly spicy. It is used both fresh and dried, adding a pleasant aroma to the dish. The recipe for chicken hearts in sour cream with garlic is very simple and suitable for everyday meals.
Ingredients:
- chicken offal - 0.5 kg;
- garlic - 4 teeth;
- sour cream - 2 tbsp. l.;
- onions - 2 pcs.;
- mayonnaise - 1 tbsp. l.;
- salt;
- pepper;
- dill;
- vegetable oil.
- Rinse the hearts cut in half, peel and fry in oil for 5 minutes.
- After the time has elapsed, add onion half rings, fry for 5 minutes.
- Salt, pepper, put small pieces of garlic. Pour chopped greens, stir. Cook for 3 more minutes.
- Add sour cream with mayonnaise, mix and wait for readiness for another 5 minutes.
Almost every dish has secrets and nuances unknown to average housewives who want to surprise their relatives and friends. Novice cooks often learn from their mistakes, gaining that very precious experience. Chicken hearts in sour cream sauce are soft and tender only if you follow the relentless rules in cooking:
- When buying frozen hearts, do not use the microwave and do not immediately defrost the product at room temperature. Wait for the start of defrosting in the refrigerator by moving the offal there from the freezer.
- Chilled or thawed chicken hearts must be thoroughly rinsed and then placed in cool water. After a quarter of an hour, remove the product and wash again.
- Many by-products ready dish unpleasant bitterness is noticeable and hearts are no exception. The point is the film that is on the surface of the product. It must be removed along with the fat before anything can be cooked.
- Some housewives for softness chicken meat soak it in kefir. Chefs agree that this should not be done with offal. For greater softness, before putting them out, you can boil the hearts in cold water until boiling.
- As for sour cream sauce, sour cream for it must be taken fresh and, if possible, good quality otherwise the gravy may curdle.
Find out by delicious and simple recipes.
Video
The benefits of by-products have long been debated. Their opponents claim that they are capable of accumulating lead, mercury, cadmium and others. heavy metals that adversely affect human health. However, proponents of inexpensive cooking claim that organ meats contain such vitamins and useful material, which are no longer found in any meat part of the animal.
Chicken hearts: calories
By-products include stomachs, hearts, livers, lungs, brains, kidneys, tongues, ears, and tails. All these parts of the animal's body have a specific taste that differs from tenderloin, however, they are often used in many dishes. The most loved meat is chicken and its insides. Chicken hearts are recognized as the most delicious, the calorie content of which is very low, which allows them to be used even in dietary cuisine. Chicken meat is undeniably the leanest, and its innards are even smaller. For this reason, offal dishes are widely used in dietary cuisine. For example, compared to boiled chicken (204 chicken hearts (stewed) is much lower, and is only 158.9 kcal.
Offal Meal Ideas
Chicken hearts have a miniature shape, so they are added whole to any dish. They can be boiled, fried, cooked in soups, snacks and excellent main dishes. The most useful are stewed chicken hearts, the calorie content of which is much less than fried ones. cook tasty dish from such a product is quite easy. To do this, you will need a pound of chicken hearts, 100 grams of grated cheese, chopped onion, garlic clove, 3 tablespoons of sour cream and herbs. On the sunflower oil fry the onion until golden brown, then add raw hearts to it. Next, you need to make a dressing of cheese, herbs and sour cream. Add spices to taste. As soon as the hearts are almost ready, stew them, filling them with sour cream and cheese sauce.
The influence of other foods on the calorie content of a dish
If you include in your diet diet foods, pay attention to other ingredients that are used in the dish. The presence of extraneous additives will also affect chicken hearts (stewed). The calorie content of the dish will depend on the spices and sauces added during the cooking process. Nutritionists advise to use less fatty supplements or do without them at all. For example, 100 grams of the most low-fat sour cream (10%) contains 115 kcal, and the energy value sour cream 20%, 25% and 30% is 210, 284 and 340 kcal, respectively. The top three include lo palmino (61 kcal), white cheese (100 kcal) and yellow fat (260 kcal). Depending on the increase in calories per 100 grams, elite cheeses can be arranged in the following order: Lambert (377 kcal), Roquefort (369 kcal), Parmesan 45% fat (389 kcal), Cheddar (392 kcal), Emmental 45% (420 kcal). The calorie content, which is most common in cooking, is 352 kcal per 100 grams. If you wish, you can exclude any additives from the dish and get by with only sunflower oil.
The benefits of chicken hearts for the body
If you eat chicken hearts several times a week, the calorie content of your lunch will be minimized. Do not forget that this product has a beneficial effect on the body as a whole. So, the chicken heart contains vitamins B1, B2, B6, PP, as well as some useful elements: phosphorus, iron, zinc, copper, chromium and cobalt. Thus, chicken hearts will not only help in the fight against overweight but also fill the body with the missing useful elements.
