Good day everyone! Chicken livers and hearts stewed in sour cream are a very delicate dish and, moreover, they cook very quickly. Yesterday I went shopping and thought about what to cook for dinner in a hurry, because with the beginning of the school year, time became sorely lacking. Entering the meat department, I stumbled upon chilled and freshest chicken hearts and liver and remembered that once upon a time I tried a dish of these products. I also decided to try to combine business with pleasure: the family is full, and a new article on the blog.
If someone has ever tried chicken liver, they will not look at beef and pork. This is especially important for most children, who from an early age do not favor the liver in any form. My children do not like beef liver, and the dish that I propose to cook today was eaten for a sweet soul. And all because chicken liver has practically no specific taste, so soft that it literally melts in your mouth, and does not smell at all during cooking. Moreover, the composition practically does not differ from the liver of a cow or a pig. Despite the fact that the heart is a powerful muscular organ, the chicken heart is quite soft and slightly springy, but not rubbery, in taste.
Chicken liver and heart in sour cream
In general, it's decided! I cook stewed chicken hearts and liver in sour cream and serve them with vegetables as a side dish. Below you will see step by step photos with comments. I cooked for 4 people, two of which are small children. You may need more original products. At the end of the recipe, I will tell you how to count carbohydrates for a person with diabetes on insulin. So, we need:
For the main course:
- 500 g chicken hearts
- 500 g chicken liver
- 1 medium onion
- 3 art. spoons with a slide of the fattest sour cream you can find (I have 30% sour cream today)
- 2-3 tablespoons refined olive oil
- salt (I use Himalayan pink)
- a few laurel leaves
- pepper
- you can add thyme or basil, but I didn’t have them at that time
For vegetable side dish(in brackets the amount of carbohydrates):
- 300g fresh or frozen broccoli (15g carbs)
- 100 g leeks (5.5 g carbs)
- 50g medium carrot (3.5g carbs)
- 100 g fresh or frozen green beans (3.5 g carbs)
- 20 g butter
- Salt, spices to taste
I will cook the liver and hearts in a high-sided skillet, and the vegetables in a non-stick wok. First, cut the liver into smaller pieces, and simply cut the hearts in half lengthwise. Heat up a frying pan with olive oil and throw in the liver and heart. Then chopped onions in half rings. I know that laurel is put at the end of cooking, but I prefer it at the beginning, so the taste of the bay leaf is fully revealed. We will pepper and salt a few minutes before cooking.
While the liver and hearts give juice, this is about 10 minutes, we can disassemble the broccoli inflorescences, peel the carrots and cut them into cubes and half rings together with the leek, respectively. If you use frozen food, then the food in the bags is already crushed, so you need to take it out of the freezer right before cooking and throw it into a hot wok unfrozen.
Why did I take broccoli? Because I think that this cabbage is the most useful of all types of cabbage, and perhaps one of the most useful among all ground vegetables. Someday I will tell you more about this vegetable, so as not to miss it.
Well, our offal has warmed up and given juice, now you can put sour cream, stir so that the sour cream dissolves evenly and leave it to stew for another 15 minutes. Do not rush to immediately start preparing a vegetable side dish, because in a wok it cooks very quickly. Therefore, you can occupy yourself with something useful or useless for 10 minutes))
You need to start cooking vegetables 10 minutes before the main dish is ready. The idea is to serve the vegetables as soon as they are ready, because if they are still simmering under the lid, waiting for the liver and heart, the taste may deteriorate, and all because the trick is that the vegetables are a little undercooked. They should be firm and slightly crunchy in taste. I believe that this way the taste is more original and vitamins are preserved more.
So at the right time, we heat up the wok at a temperature slightly above average, but not at the maximum. I put the number 7 out of 9 on the stove. We throw in the butter and broccoli, let the butter melt while stirring the broccoli. Literally for 2-3 minutes, close the wok with a lid and let the broccoli stew.
Then we throw in the rest of the vegetables, pepper, salt and close the lid for another 5 minutes, stirring occasionally so as not to burn. In between mixing vegetables, lay the herbs, pepper and salt the hearts and liver that are being prepared, and simmer for another 5 minutes under the lid.
We check readiness for a tooth. Vegetables should not be raw, but not boiled. Ideally, broccoli should not lose its beautiful green color, but rather become even brighter. If the broccoli turns pale, it means that you have overcooked it. We add salt and pepper, if not enough, and keep it on the stove for a couple of minutes if the vegetables are damp. It takes me a maximum of 10 minutes to cook vegetables.
How to count carbohydrates in your plate?
I want to remind you that vegetables after heat treatment, and therefore they must be taken into account when calculating the dose of insulin for food. At the very beginning of the article, I indicated how much I take and how many carbohydrates they contain. Before cooking, you need to weigh the empty wok pan and write down this value. Then cook as mentioned above. During the cooking process, you need to calculate how many carbohydrates you have, summing everything up.
Thus, you will find out how much XE or carbohydrates in a total serving. When the vegetables are ready, you immediately need to weigh the pan along with all the contents and subtract the weight of the empty pan from the resulting amount. So you get the total weight of the finished dish, in which you already know the amount of carbohydrates.
total weight of vegetables - so many grams of carbohydrates or XE
weight of vegetables on your plate - X g of carbohydrates or XE
What follows is simple math. Now you know how much carbohydrates you will get from vegetables. Sometimes we neglect the calculations because we think that there are few carbohydrates. However, we are not actually getting the expected sugars because these small amounts of carbohydrates play a role in raising blood glucose levels.
Serve both dishes freshly cooked and hot. If you cook in advance and then reheat, it will be completely different. Sprinkle with finely chopped herbs before serving and enjoy!
With warmth and care, endocrinologist Dilyara Lebedeva
Experienced chefs know that cooking chicken offal, especially hearts, is very simple. Their meat is quite tender. So long cooking and stewing is not required. Unlike chicken ventricles, hearts do not need pre-cleaning. These by-products are quite small in size. This means that they can be cooked whole.
Chicken hearts in pots
Ingredients:
400 g chilled chicken hearts
2 onions
150 ml sour cream
pepper and salt optional
How to cook chicken hearts in pots:
Peel the onion and cut into half rings. Mix it with washed offal and season with sour cream.
Salt everything to taste and place in pre-prepared pots. Put in a preheated oven for half an hour and treat your family.
offal dishes – proven recipes. Watch the video!
Delicate chicken liver pate
Ingredients:
300 g liver
Apple
bulb
200 g butter
salt, sugar and pepper to taste
How to cook chicken liver pate:
Peel the onion, wash and cut very finely. Cut the washed chicken liver and peeled apple into slices, mix them and fry in butter.
If desired, you can boil other offal along with onions over low heat for a richer taste of the pate.
If you are using chicken ventricles, rinse them very thoroughly before using them and boil them for at least an hour.
After that, it remains only to skip the fried liver with an apple and boiled offal a couple of times through a meat grinder.
Heat up and whisk in the butter. Then put it in the resulting pate, mix and wait until the mass has cooled.
Chicken offal with curry sauce
For these purposes, hearts or liver are suitable.
Ingredients:
800-1000 g chicken offal
2 small onions
a glass of sour cream
2 teaspoons potato starch
half a cup of heavy cream
black pepper
salt to taste
200 ml vegetable oil.
How to cook chicken offal with curry:
Rinse the liver or chicken hearts (both can be used) in cold water and cut into small pieces.
Peel the onion, wash and cut into cubes. Then take a large enough frying pan and heat the oil in it.
Fry the liver with hearts and onions for 2-3 minutes. Make the fire big. Pour in a pinch of curry, cover the pan with a lid and simmer over low heat.
Place starch in a separate saucepan and fill it with cool water. Mix thoroughly. Add cream to mixture and heat over low heat.
Remember to stir constantly, otherwise the starch may burn. After 10 minutes, put sour cream in a saucepan and mix everything again.
Continue heating for another 7-8 minutes, but do not bring the sauce to a boil. Pour the resulting sauce into the pan to the offal.
Pepper, salt and cook for another 15 minutes with the lid closed.
For offal lovers, I recommend trying a dish such as stewed chicken hearts and liver. Chicken liver is very tender and does not have a specific taste and smell, like beef or pork liver, it is for this feature that the liver is disliked by many. However, after tasting hearts and liver stewed with vegetables in sour cream sauce, you will be pleasantly surprised by the delicate pleasant taste. In addition to onions and carrots, you can add any other vegetables, such as tomatoes, zucchini, green beans, eggplant and sweet peppers. Mushrooms are also suitable.
Pairs well with mashed potatoes, spaghetti and boiled rice.
Ingredients
- 350 g liver and hearts
- 1 large onion
- 1 large carrot
- 2 tbsp. l. vegetable oil
- 150 ml water
- 3 art. l. sour cream
- 1 tsp salt
- 1 tsp spices
- greens before serving
Cooking
1. To begin with, rinse the chilled offal with cool water, let the liquid drain, cut off all excess.
2. Prepare vegetables. A large onion needs to be peeled and cut into small cubes. After peeling large carrots, grate it on a coarse grater or cut into cubes.
3. Heat the frying oil in a frying pan. After making medium heat, transfer the chopped vegetables there. Stir and sauté for 3 minutes, stirring. Make sure that the vegetables do not burn, you can reduce the fire.
4. Transfer the hearts and liver to the pan, mix and fry everything together for about 7 minutes, you can leave the fire medium.
5. Salt and add spices, even regular black pepper will do. Also add sour cream of any fat content to the pan and add water.
To Urine meat is considered not only tasty, but a healthy product. But no less tasty and healthy dishes can also be prepared from chicken offal, namely liver and hearts. In terms of nutritional value, they are in no way inferior to meat, in addition, chicken liver contains a lot of iron, and hearts are rich in proteins and vitamins. Therefore, these products are indispensable not only for the daily diet, but also for dietary nutrition. In addition, these products are very quickly prepared. You just need to remember that chicken offal is most useful when chilled.
P Cooked according to this recipe, the liver with hearts goes well with any side dish, be it mashed potatoes, rice or pasta. This recipe uses buckwheat as a side dish, but you can use any other.
Cooking steps:
5) When the carrots begin to blush, salt and pepper everything, add water so that it barely covers the liver and hearts, and simmer for about 15 minutes. If you like thick gravy, you can add a teaspoon of flour to it.
Liver with hearts can be prepared in different ways: fried in breadcrumbs, stewed in a creamy or sour cream sauce, baked in the oven. One of the simplest options is a liver stewed with vegetables in a pan. The dish is prepared quite simply, it turns out hearty, with gravy, and most importantly, the liver does not dry out, the liver remains juicy, soft and tender. Homemade liver with hearts is perfect for any side dish, the dish goes especially well with cereals and mashed potatoes.
Ingredients
- chicken liver - 400 g
- chicken hearts - 200 g
- onion - 2 pcs.
- carrots - 1 pc.
- vegetable oil - 50 ml
- salt - 1 tsp
- ground black pepper - 1 chip.
- ground nutmeg - 1 chip.
- water - 2 tbsp.
Cooking
1. We wash the giblets in cold water, separate the liver from the hearts, cut large pieces of the liver into 2 parts.
2. Peel the onion from the husk, cut into thin half rings and lightly stew in heated vegetable oil.
3. Cut the peeled carrots into rings and fry for 2-3 minutes along with onions.
4. Add chicken hearts to the vegetables fried until half cooked, continue to fry for 2-3 minutes.
5. We send the liver to the pan, add salt, ground black pepper and nutmeg, fry for 5 minutes over medium heat, gently stirring with a spatula.
