Chicken hearts are especially popular among fans of healthy food. The offal is not very expensive. It has another problem.
Often the hearts turn out hard and rubbery. We will tell you why and how to cook them correctly.
In terms of nutritional properties, chicken hearts are not inferior to poultry or beef.
How to choose
In addition to the expiration date, you need to pay attention to the color of the offal. Fresh hearts are rich and bright red, there should be no mucus or debris on them, as well as stains and dried blood. The smell should be fresh, the fat layer light and clean.
How to cook
The frozen product is defrosted in the refrigerator. Overnight the hearts will be ready for processing.
They are washed in cold water. It is necessary to cut off the vessels and the outer film, remove the remains of blood and excess fat.
The hearts are cooked whole, not cut or soaked.
How long to cook
Many people think that the hearts only need to be boiled for half an hour and then removed from the stove. But during this time they will remain tough, although they will be suitable for consumption. It is difficult to overcook them, so you can cook them for even 1-1.5 hours.
Another important detail. It is believed that frozen hearts will be softer than fresh ones, due to the fact that they contain more water.
And finally, to get rid of antibiotics, the hearts are boiled twice. First, bring to a boil, drain the old broth, add new water and boil until done.
