Chicken Hearts

What should I do with 'em? Just bought a ****load of 'em because... well... I saw them at the store and they only cost like $2.50

Kali Ma and all that.

Organ meats provide the best source of nutrients of the animal itself... but I honestly don't like the taste of them on their own... what I do is have my butcher grind them in with ground meat. (IE: I add a little liver or heart into my ground beef or ground chicken, etc.) Some butcher shops that make their own sausage will also include organ meats in it for you... Or you can make your own sausage and include it yourself if so inclined.

Some people I know just cut them up with other meats and include them in stir-fry, etc.

P.s. google images shows a lot of images using them like a kabob meat.

Lol ok first I thought of the Bill Cosby chicken heart routine.

I know it is not healthy but I like them breaded and fried.

LOL! The chicken heart that ate new york. Priceless!

... and breaded/fried isn't unhealthy if you use a breading that's NOT made of refined flour ...

Lol ok first I thought of the Bill Cosby chicken heart routine.

I know it is not healthy but I like them breaded and fried.

can be!

i make my own fried chicken using coconut oil and shredded coconut and almond flour to coat the chicken. ain't nothin' bad in there - and it tastes ridiculously good.

I thought coconut oil was supposed to be bad for you because of the saturated fats?

Chicken hearts as well as liver are used in making traditional dirty rice. I've had them yakatori style before, very good. I like offal and am always up for trying new things, so let us know how it goes.

i'm probably gonna try a couple tonight and see what happens. marinate them for a bit then sautee 'em up. seems they're good on a grill but a grill is something one typically lacks in a small NYC apartment.

bought some chicken feet and backs too - but those are going to be made into stock. gimme that gelatin!

You can put the hearts in the soup as well. They deepen the stock and taste good boiled

Where did you find the Chicken feet and backs?? I can never find them (I'm also from NYC)

My mom used to fry them up in a gravy then put them on toast. Thanks for uncovering the suppressed memories I remember them being rubbery.

I always get them with gizzards, which I throw in to water with garlic and other random seasonings for like an hour at a low boil. I let them cool, bag them and keep them in the fridge for snacks.

My dad would fry them, and they were delish! I love fried chicken hearts. Taste a lot like gizzards to me actually.

You might take raw organ meats, pulse them in the food processor, and freeze them in ice cube trays. Then every time you have a meal that calls for ground meat, also add one or two nutrient-dense organ cubes and spread the healthy goodness over several meals. If you like how they taste, however, by all means, eat them as is!

i'm probably gonna try a couple tonight and see what happens. marinate them for a bit then sautee 'em up. seems they're good on a grill but a grill is something one typically lacks in a small NYC apartment.

bought some chicken feet and backs too - but those are going to be made into stock. gimme that gelatin!

You would so love my bf, I remember my horror when I walked into his apartment and saw a complete pigs head cooking away on his stovetop. He ate the tongue and all, and unfortunately, had me try a bit. *shudder* He loves hearts and livers and does them in stews, I believe.

organ cubes

can't...get past...cubes...

0_o

anyway, i take chicken scraps and offal and pulse it in my food processor with onion, celery, fennel, sage, and some flaxseed meal to make sausages. i don't have casing, so i generally make patties or meatballs from it. SOOOOO fantastic! and no icky nitrates and fillers to worry about from store bought stuff.