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Chicken hearts!!

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  • Chicken hearts!!

    Okay, so maybe it was a bit impulsive, but I noticed packages of chicken hearts at the grocery the other day, so I thought, "WTF...totally primal. Let's do this."

    Except I don't really know what to do with this.

    Anyone eat hearts on the regular and have a favourite recipe to share? I've found a few chicken liver recipes (thank you, Well Fed) that I'm sure will work just as nicely.

    And I'm totally eating the sh*t out of these with my hands.

  • #2
    I had them in the Philippines. Just barbecued on a grill. They were awesome and are my favorite part of the chicken.


    • #3
      Gah!! If there wasn't 8 inches of fresh powder and gale force winds here today, I would totally grill them...!!
      Next time for sure


      • #4

        They make chicken stock amazing, and they're chewy and delicious afterward to boot, unlike disgustingly dry white meat.

        My chocolatey Primal journey

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        • #5
          I sauteed them in butter with salt and pepper and then simmered them in Mark's Spicy Red Pepper Coconut sauce. Turned out great! Healthy Sauces, Dressings and Toppings | Mark's Daily Apple


          • #6
            I use them just like I would use chicken meat chunks. Once I had them as kebabs with some jicama fries. The other day I put them in a curry with brussels sprouts and potatoes.


            • #7
              Like little meatballs, I just pan-fry, season and eat. Low heat, they cook quickly.
              Crohn's, doing SCD


              • #8
                We use them like SJMC. Stir fry, curry, jambalaya, chicken "noodle" soup...
                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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                • #9
                  toss them in some coconut flour/salt/pepper/cayenne/whatever in a little ziploc bag and either deep fry or pan-fry them. They're a perfect nugget sized finger food.
                  The Champagne of Beards


                  • #10
                    For people who haven't had them before, be aware, they have a distinctive taste you may not like. Definitely an organ meat.

                    The local churrascaria restaurant offers them as one of the meat options, but they are a bit funky. I would consider buying them by themselves but in my town they only come packed with gizzards, and it's far more gizzards then hearts...

                    Someone have some recipes for gizzards?
                    Natural products super cheap @ iherb: Use discount code SEN850 at for $10 off first order; free shipping $20+ order in USA


                    • #11
                      @RichMahogany, I did just that and...well, I won't be again. Thankfully I had to cook them in two batches and the second batch got the coconut flour rinsed off; I just tossed them in the same spices as the first batch and pan fried them.

                      That said, they are tasty little buggers...and I have leftovers for lunch. I will definitely be trying them again (and again...).

                      Thanks all!