Dishes from chicken hearts rather nourishing are also good both for a lunch, and for a dinner. Sour cream sauce with delicate taste will become excellent addition. Chicken giblets are combined with many garnishes – buckwheat and rice, potatoes and pasta, mixed vegetables.
For preparation of a tasty dish from chicken giblets it is possible to use not only hearts, but also stomachs, at the same time time of suppression has to be increased.
Products will be necessary such: packing of chicken hearts – 500-600 grams, couple of napiform bulbs, 150 grams of sour cream, oil – vegetable or creamy which should be used for suppression or frying. A tablespoon with flour top – for density of sauce, salt and ground black pepper – to taste.
Hearts it is necessary to wash, cut off vessels and fat. It is possible to cut them on several parts – to a lump as it is pleasant. Cut a bulb more small. Put on fire a deep stewpan or a frying pan with a pig-iron bottom and pour in it oil. Roast in it a bulb till golden color.
Put chicken hearts in the fried onions. Liquid will be emitted – it needs to be evaporated on strong fire. Cut the second bulb on pieces, larger, than the first. Put onions in a stewpan and mix everything. The first bulb in the course of cooking is completely dissolved and gives an onions smell, the second is added for juice and the invoice.
Add boiled water – it has to cover approximately on centimeter stewpan contents. On small fire extinguish everything within an hour, after that it is necessary to salt and pepper contents. Add flour and stir so that it wasn't formed lumps. Put sour cream. Again mix everything and cover.
Soup has to begin to boil. Let's it boil about 5 minutes and switch off. Let some time will stand. On a table give garnished.