Content:
- For omnivorous
- For slimming
- For fastidious
Those who have never cooked chicken hearts often doubt that they can correctly prepare the product: on the substrate it looks suspicious, and it is not entirely clear from which side to approach itcooking. What should remain in the trash, and what will go to the frying pan - that's what we'll tell you in this article.
For omnivorous
In fact, the hearts that you buy in the store have already undergone initial processing, and absolutely everything that you see is edible. From a pair of uncircumcised vessels or a blood clot with you nothing will happen, but it can slightly undermine the aesthetics of the prepared dish.
So, what do you need to do if you want to get the most out of the effort with a minimum of effort?
- First, carefully rinse the hearts( however, this advice is fair for any meat).
- You do not need to clean the hearts of a thin film that you hardly notice, but you need to sort out the chicken hearts: often other onions come in weight, suitable and unfit for consumption. Even if you find a piece of liver or a ventricle, you should not cook them with the hearts, as the cooking time for these products is different.
- In the course of the bulkhead of the product, remove the long strands of fibers, which sometimes stretch for 5-8 centimeters. Again, there is nothing harmful in them, but because of them a ready dish can be quite uncomfortable to eat.
Board
In a ready dish, blood clots are almost not tasted, and some even believe that they add spice to the dish, and simply refuse to remove them of their own volition.
For slimming
Chicken hearts could be called a dietary dish if they belonged to courtyard chickens that have access to physical activity. Products that you will find in the store, certainly not be able to boast of low fat content, as the conditions of keeping chickens at poultry farms contribute to the formation of significant fat deposits.
What can you do if you are on a diet and do not want all this fat to be in a skillet?
- To begin with, you need to repeat all the manipulations that we described in the section above: rinse and take the chicken hearts, clearing them of filamentary fibers.
- And now we add one more step: with each heart you have to cut off the fat. Yes, the process is pretty tedious, but reducing fat in the diet is worth it. Try not to touch the muscular part: if you decide to clean the chicken hearts from fat, then it can already make up to a fifth of the weight of the purchase.
Advice
Not all chicken hearts are covered with so much fat that it needs to be cut. If you want to rid the product of fat completely, then you spend an unnecessarily large amount of effort and, most likely, you will shed some amount of muscle tissue, reducing the weight of the ready dish by at least a quarter.
For fastidious
If you are thrown into the cold from the thought that in the finished product you will get an uncut vessel or blood clot, you will have to get rid of them as well.
First, repeat the steps in the sections for omnivores and slimming, since they are basic for you.
Now, cutting off excess fat, clean and unsightly vessels. All this can be done in one movement with a knife, so it takes a long time to take the process.
It remains to get rid of clots, which, by the way, is not in every heart. Usually they are clearly visible: from under the pink muscle tissue is visible almost black color of the clot. You can get rid of them in two ways: squeeze a lump from a circumcised heart or soak the product in warm water so that the blood liquefies and leaves itself. The first way is faster, the second is more thorough, but decide which one to use, only you.
Advice
The most meticulous cut the chicken hearts in half to thoroughly rinse them from inside as well. Although sometimes it just requires a prescription.
When choosing hearts, remember that the cooled product can be stored for no more than 48 hours, and in the frozen substrate should be at minimum ice.
Preparation of chicken hearts depends on how fastidious you are, because everything in the heart, from fat and blood vessels to blood and muscle tissue, is edible: it's only important that you want to see from this on your plate.
We advise you to read an article on how to quickly defrost
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