To make the dish as tasty and juicy as possible, be sure to boil the chicken hearts for about 30-40 minutes so that they become soft. But add the liver at the very end, otherwise it will taste tough. Cream can be replaced with high fat milk, but not sour cream!
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken / Dairy / Cream / Chicken Liver / Chicken Hearts
Dish: Hot dishes
- Chicken hearts - 250 Grams
- Chicken liver - 200 Grams
- Onions - 0.5 Pieces
- Vegetable oil - 2 tbsp. spoons
- Salt - 3 Pinches
- Bay leaf - 2-3 pieces
- Ground black pepper - 1 Pinch
- Hot water - 1.5 cups
- Cream - 0.5 cups (10% fat)
How to cook "Chicken Giblets in Creamy Sauce"
Prepare the indicated ingredients.
Rinse chicken hearts in water, dry lightly with paper towels. Heat vegetable oil in a saucepan, cauldron or ladle with a non-stick coating and place the hearts in it. Fry for about 4-5 minutes until golden brown.
Then pour in hot water, add salt and add bay leaves. Boil the hearts until the liquid boils away - about 30 minutes.
Peel the onions and rinse, cut them into small cubes and add to the container to the chicken hearts, fry for about 2-3 minutes.
Rinse the chicken liver, cut off the films and place in a container. Fry for another 4-5 minutes until the liver is golden brown.
Then pour 10% or 15% cream into the container, but not 30% or more. Pepper and simmer on minimum heat for about 5-6 minutes. You don't need to cook chicken liver longer, otherwise it will taste bitter.
Turn off the heat as soon as the liver stops producing blood during a puncture.
Place the creamy chicken giblets on a plate and serve hot.