Chicken Hearts
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Replies
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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.0
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My cats love raw meat, so they frequently get chicken hearts cause of all the taurine.0
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My dad would fry them, and they were delish! I love fried chicken hearts. Taste a lot like gizzards to me actually.0
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I was gonna start a 'chicks' hearts' thread in the chit chat forum but Im shy.0
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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!0
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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.
Grind them up with veggies and serve on top of sliced, baked sweet potato chips as nachos.
Organ meat makes the best nachos IMOI haven't used chicken hearts all that much (twice, I think) - I moreso gravitate towards Ox heart.
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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.0 -
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.
Onions..lots of em..maybe some bbq type sauce...**** it...stir fry them *****es0 -
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.0 -
just sauteed about 10 hearts in bacon fat, s+p, and threw 'em in a spinach salad.
they basically just taste like beef and are more dense than regular meat. all-told though, they're not bad at all!0
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