Chicken Hearts in Milk Sauce Recipe
Now by-products can be found in every store. They are relatively inexpensive, but you can cook a wide variety of dishes from them: pie fillings, roasts, stews, salads, etc. Today I want to offer you one of these dishes. All ingredients are affordable, and the dish itself is prepared simply and quickly.
Servings 2
Cook Time 60 minutes
Ingredients
- 400 gram Chicken hearts
- 1 tablespoon Melted butter
- 1 tablespoon Flour
- 2 glasses Milk
- Water
- Allspice (to taste)
- 1 piece Bay leaf
- 1 piece Onion
Instructions
- Wash chicken hearts, remove excess fat, cut the vessels closer to the muscle tissue. Rinse well again, remove blood clots.
- Put the chicken hearts in a frying pan, add 1/3 cup of water.
- Put the frying pan with hearts on medium heat, remove the resulting foam when boiling. Check the hearts before the liquid evaporates. It will take 10-15 minutes.
- Add 1 tablespoon of melted butter. Fry the hearts over medium heat until slightly golden brown.
- Cut the onion into thin half rings.
- Add the chopped onion and 1 tablespoon of flour to the pan. Fry the onion and flour for 3-5 minutes on low heat.
- Then add 2 cups of milk. Stir the resulting mixture. If the sauce is too thick, you can add a small amount of boiled water.
- Simmer the hearts in the sauce for 10-15 minutes. Add salt and pepper with ground black pepper to taste, add bay leaf. Then remove from the heat. Chicken hearts in milk sauce are ready.
- As a side dish, you can cook French fries, stewed cabbage, rice, pea or buckwheat porridge, etc.