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Honestly, we just use them like chicken breast chunks in the Knight house. Cheaper and pre-formed with better flavor.
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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I just sautee them and eat them. Well, the word "them" is an overstatement. I have only ever had them out of the bag of giblets, so I've only ever had them one at a time. If I ever find a whole bunch of them, I think I will skewer them like kebobs.
Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.
every oogly bit is delicious in broth and coconut milk, with some greens and hot sauce added at the end. especially if you are at all squeamish.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
I make these for my husband and he LOVES them! I have never tried them, I just can't get over the fact that it's the heart of an animal /squeal. Anyway, I usually throw them in a pot when I cook a whole chicken. There's a sticky chicken recipe on allrecipes that I use on the whole chicken, throw in the hearts and cook for 5 hours on low heat. Cooking them this long made them less chewy apparently. It's amazing, or so he says :P
what a coincidence to see this thread - i just bought some chicken hearts. Have no idea what i'm gonna do with them. Looks like grilling on skewers is the most popular method, but i'm not sure that's gonna be optimal on my indoor grill pan.
bonus, i guess, is that they will all be mine b/c i can't imagine my husband will even touch one.
I make an asian marinade with fresh ginger, fresh garlic, coconut aminos (or wheat free soy), a tiny bit of brown sugar, and a splash of rice vinegar. Marinate them over night, skewer, and cook over charcoal. Yummy!
Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )