Description of the preparation:
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 be hard to taste. Cream can be replaced with high fat milk, but not sour cream!
Prepare the indicated ingredients.
Rinse the chicken hearts in water and pat dry with paper towels. Warm vegetable oil in a saucepan, cauldron, or non-stick coating ladle and put hearts in it. Sauté for about 4-5 minutes until golden brown.
Then pour in hot water, pour in salt and add bay leaves. Boil the hearts until the liquid boils away – about 30 minutes.
Peel the onions and rinse, cut into small cubes and add to the container to the chicken hearts, fry for about 2-3 minutes.
Rinse the chicken liver, cut the films and put it in a container. Fry for another 4-5 minutes until the liver is brown.
Then pour the cream into a container of 10% or 15%, but not 30% or more. Pepper and stew on minimal heat for about 5-6 minutes. You don’t need to cook chicken liver longer, otherwise it will be bitter.
Turn off the heat as soon as the liver stops making blood when it is punctured.
Put the chicken giblets in a creamy sauce on a plate, serve them hot to the table.
Categories: Diet recipes