Chicken hearts are small, tender, and protein-rich cuts prized for their deep, meaty flavor and firm yet juicy texture. They’re a nutrient-dense organ meat packed with iron, zinc, B vitamins, and CoQ10—making them a favorite in many traditional cuisines and among nose-to-tail eaters. Don’t let their size fool you—chicken hearts deliver big on flavor.
Directions:
Prep: Rinse and trim off any connective tissue or fat. Pat dry.
Marinate (optional): For best flavor, marinate in olive oil, garlic, vinegar, or soy sauce for 30 minutes to a few hours.
Cook:
Sauté: Cook in a hot skillet with butter or oil for 5–7 minutes, until browned and just cooked through.
Grill or Skewer: Thread onto skewers and grill over medium-high heat for 3–4 minutes per side.
Roast: Toss in oil and seasoning, then roast at 400°F for 20–25 minutes, shaking halfway.
Stew or Braise: Simmer slowly with aromatics for tender hearts in a rich sauce.
Ways to Use Chicken Hearts:
Grilled Skewers (Brazilian-style): Popular at churrasco-style barbecues with simple salt and fire.
Stir-Fry: Slice and cook quickly with ginger, garlic, and vegetables.
Hearty Soups or Stews: Add whole or halved hearts to slow-simmered dishes for richness and protein.
Tacos or Rice Bowls: Season and sear for a bold, offal-forward twist on classic fillings.
Pet Treats: Dehydrated chicken hearts make a single-ingredient, nutrient-packed treat for dogs and cats.
Small but mighty, chicken hearts are a flavorful, affordable, and sustainable way to enjoy more of the bird.
