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Reply With QuoteI had them in the Philippines. Just barbecued on a grill. They were awesome and are my favorite part of the chicken.
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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.
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I had them in the Philippines. Just barbecued on a grill. They were awesome and are my favorite part of the chicken.
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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
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SOUP
They make chicken stock amazing, and they're chewy and delicious afterward to boot, unlike disgustingly dry white meat.
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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
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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.
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Like little meatballs, I just pan-fry, season and eat. Low heat, they cook quickly.
Coconut Soldier
Breadless Pasta
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We use them like SJMC. Stir fry, curry, jambalaya, chicken "noodle" soup...
"No fate but what we make"- Sarah Connor, Terminator 2
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!"
My Primal Battle Tome
Senior Member
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.
Senior Member
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?
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