Chicken Hearts Recipes

CHICKEN HEARTS

Steps:

• Marinate (optional): combine the garlic, olive oil, and salt/pepper in a bag and add the chicken hearts; marinate for 2-3 hours.
• Saute the leek or onion and additional garlic and ginger (if using) in olive oil until soft.
• Add the chicken hearts and saute over medium heat until done, stirring occasionally.
• Alternatively, saute chicken hearts halfway and finish in the broiler.
• Can also be cooked on skewers on the grill. Be sure to soak the skewers in water first.
• Time does not include optional marination time.

CHICKEN HEARTS WITH MUSHROOMS

Steps:

• Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.

CHICKEN HEARTS RECIPE

Steps:

• Place the chicken hearts, olive oil, salt, pepper, garlic powder, onion powder, smoked paprika and cumin in a large bowl.
• Use a large spoon, or your hands, to mix everything together, coating the hearts with the oil and seasonings.
• Heat a large, heavy frypan over medium-high heat, for about 3 minutes.
• Add the seasoned chicken hearts. Cook, stirring often, until browned and cooked through, 5-7 minutes. If the pan becomes too hot, lower the heat to medium.
• Divide the hearts between four plates. Drizzle them with the pan juices, garnish with chopped parsley, and serve.

DARK AND STORMY WITH CANDIED CHICKEN HEARTS

Steps:

• For the candied chicken hearts: Bring a medium pot of salted water to a boil. Line a sheet tray with a silicone pad.
• Add the chicken hearts to the boiling water and blanch just until they are starting to looked cooked, 3 to 4 minutes. Remove to an ice bath. Drain on a paper towels, then place 1 chicken heart on each of 4 skewers (like lollipops ready for dipping). Set aside.
• Combine the sugar and 1/4 cup water in a small pot over medium-high heat and stir until the sugar is dissolved. Cook the sugar, without stirring, until the caramel is an amber color, 5 to 7 minutes. Remove the pot from the heat and set aside on a trivet.
• Once the caramel starts to thicken, dip the skewered chicken hearts into the caramel, and place on the silicone pad to cool and harden while you make the drink.
• For the Dark and Stormy: Fill each of 4 tall glasses with crushed ice. Evenly divide the spiced rum and lime juice among the glasses and top each with the ginger beer. Garnish with a chicken heart skewer. Serve cold.

GRILLED CHICKEN HEARTS

Steps:

• Marinate chicken hearts in the following mixture: To equal parts of soy sauce and sherry wine add 2 crushed cloves of garlic, 1 teaspoon of freshly ground black pepper and 1 teaspoon of ground ginger. Let the hearts soak for an hour or two before cooking. Arrange 3 to 4 chicken hearts on each small skewer and grill them until nicely brown on all sides. Bamboo chopsticks can be whittled down to make excellent skewers. Soak them in water for an hour before using or they will burn and char.

HEARTS AND GIZZARDS (GIBLETS)

Steps:

• Rub oil on inside of pressure cooker. Season flour with salt and pepper to taste, then dredge giblets in flour to coat.
• Place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. Add water.
• Following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.