Chicken hearts and liver in sour cream is the most favorite dish in our family. You know, due to the fact that it turns out to be tasty, and also very healthy (I think there is no need to talk about the benefits of the liver), I cook it quite often. In principle, there is nothing difficult to prepare, so I would like to persuade you to take note of this recipe, and try it out as soon as possible. Believe me, you will be pleasantly surprised by the result, and perhaps it will become your favorite dish.
To make this dish more tasty, you should use the hearts and liver of domestic chickens for its preparation. Therefore, if you have a trusted place where you buy everything homemade, then go shopping there. If there is no such place, then buy offal in a regular grocery store, just take fresh, not frozen.
Required Ingredients:
500 grams of chicken liver,
500 grams of chicken hearts,
150 grams of sour cream,
1 tablespoon flour
1 onion
1 carrot
spices 
How to cook chicken hearts and liver in sour cream:
Wash the by-products very carefully. It is advisable to even fill them with water and leave for an hour. After that, on a wooden board, cut off the edges of the hearts. 
Just cut the liver in half.
Peel onions and carrots. We cut the first vegetable into half rings, and rub the second on a fine or coarse grater. Fry onions and carrots in a pan with a little vegetable oil. 
Put the sour cream in a bowl, add flour and salt to it, mix. 
Lay out cookies and hearts for vegetables. Let's add salt. 
Pour hearts and liver with sour cream, cover the pan with a lid. We will simmer for 15 minutes. 
We will serve ready-made chicken hearts and liver in sour cream as an independent dish or we will prepare some kind of side dish. 
Bon appetit from Ladle Spoons!!!
Now I will tell you how to cook fried chicken liver and hearts that melt in your mouth! This dish goes well with any side dish. Tasty, satisfying and healthy. Try it, you won't regret it.
Preparation description:
My recipe is not original. The hearts and liver will simply fry, but there are little cooking secrets, thanks to which the liver will not be dry and “rubber”, and the hearts will remain juicy inside, with a crispy crust on the outside. Such a meat appetizer will play wonderfully as a solo number, and will complement any side dish in tandem - rice, potatoes, pasta or vegetables. Try!
Ingredients:
- Chicken liver - 200 Grams
- Chicken hearts - 200 Grams
- Salt, pepper - 1 teaspoon
- Garlic Powder - 1 Teaspoon
- Onion powder - 1 teaspoon
- Flour - 2-3 Art. spoons
- Vegetable oil - 2 tbsp. spoons
Servings: 3-5
How to cook Fried Chicken Liver and Hearts
1
Prepare the liver and hearts. They need to be washed and cleaned from films and vessels.
2
In a small bowl, mix salt, pepper, garlic and onion powder, flour. Roll offal in this mixture.
3
Fry chicken hearts in a preheated pan for 3-4 minutes, adding small amounts of vegetable oil if necessary.
4
After 3-4 minutes, when the hearts begin to change color, send the liver to the pan and fry for 5-10 minutes.
5
Bon appetit!
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.
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.
Hello dear readers. Today I will show you how to cook chicken liver and heart.
Not so long ago, four years ago, my wife's second birth tests showed low hemoglobin. It was not critical, and the doctor said to raise hemoglobin with products. Since then, our hemoglobin has been jumping, it all depends on our nutrition.
Falls - we go to the liver, rises - we forget about it. About what is the norm of hemoglobin in the blood of women and what hemoglobin should be during pregnancy, read the article of my wife. The information is necessary and useful, which every woman and every man in general should know about.
And already so tired of the boiled liver that we decided to diversify our cooking. To be honest, I don’t know if there is such a recipe on the Internet, I came up with it myself (I don’t award authorship to myself). I assure you chicken liver and heart are very tasty. All the friends who try this dish with us ask for the recipe. This dish has already become a tradition with us, for any holiday it is on our table. Just yesterday, guests came, prepared many different dishes and, of course, chicken liver with hearts, I will tell you that no one remained indifferent. Well, what can I say, when everything just melts in your mouth. Of course, this dish is far from dietary, but tasty.
Why also the heart, you ask, but because the liver is already boring, and I want to diversify my menu. After all, my hemoglobin is normal. Moreover, I have already written on the blog how to increase food. I also added chicken breast to it. Well, now a little more about the recipe itself.
For cooking chicken liver we need.
- Chicken liver 500 grams
- Chicken hearts 700 grams
- Chicken breast 600 grams
- Salo about 250 grams
- One large onion
- 5 pieces of allspice
- 10 pieces of black pepper
- 3 bay leaves
- One teaspoon of salt
- Ground pepper to taste
To begin with, let's take our prepared lard. We also clean the onions and prepare the chicken breast. I have a breast from a domestic chicken, recently my parents were visiting and brought gifts: domestic chickens, delicious vegetable oil from a neighboring oil workshop (you can’t buy this from us), walnuts and a lot of other tasty things.
Cut the lard into pieces and lay out in a pan. In order for all the ingredients to fit, I take a large frying pan with a lid. This is not a lean dish, but you can replace lard with vegetable oil. But for me, in bacon, chicken liver with hearts turns out tastier and softer. 
We put our fat on the fire, and while the fat is frying, we will wash and cut the liver and breast, I do not cut the heart. Let's not forget about our fat. Turn the fat over in the pan so that it melts better. Already at the first stage of cooking in the kitchen there is a very tasty aroma of melted lard, especially for a Ukrainian. What Ukrainian does not like fat. 
By the time we washed and chopped our liver and breast, the lard had already rendered, but it is not necessary to render the lard completely if you do not want to remove it from our dish. I personally leave the lard, and therefore I don’t wait until it is completely melted, because I specifically took lard with a slot for this, the neck part, it melts well. 
The lard will then be soft and tasty. We add our already chopped liver and breast to the pan, and do not forget about the hearts. We leave it all on low heat. After the liver has been stewed for 10-15 minutes, I mix everything and add bay leaf, black and allspice. 
In general, bay leaf should be added 5 minutes before the dish is ready, but I add it during the cooking process. I like it that way. I already wrote about the bay leaf on the blog. After all, this is not just a seasoning for a dish, it can also be treated. You can read more information about the treatment and use of bay leaves in traditional medicine at.
As you can see, we have enough liquid in the pan. This gives its moisture to the heart and liver, and then to the onion. But do not worry, the liver will be soft, due to the rendered fat from the fat. 
Stew for another 10 minutes. While our liver is stewed, I cut the onion into large pieces. Then I add the onion after stirring again.
We leave for another 15 - 20 minutes to stew over low heat. When 5 minutes remain before the readiness of our dish, I add black ground pepper and salt there. Salt to your liking, for example, I like to add a full teaspoon of salt with a large slide to this proportion of liver and meat. Usually I also add a mixture of peppers from the mill, but I did not keep track of this, I forgot that I ran out of a mixture of peppers. It is best to add freshly ground pepper, so our dish will be more fragrant and tastier. Also, you need to salt at the end of cooking. The meat should always be salted before removing, then it will be softer. 
Now we stew our chicken liver with hearts until tender. In total, my chicken liver cooked for about 50 minutes. Ask why it took so long, but because everything was cooked on a “quiet” fire. It turned out to be quite a tasty and unusual dish. Firstly, the meat turned out to be soft, the liver is delicious, and hearts are generally my favorite delicacy from this dish. Even the sellers in the market began to recognize me, they know that I will buy hearts with a liver.
I shared with you my recipe for how to cook chicken liver and hearts. If you also cook a similar dish, or use the liver in your diet, I will be very happy to read in the comments your recipes for cooking not only chicken liver, but liver in general.
