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Chicken heartsi

post #1 of 14
Thread Starter 

I picked up a load of chicken liver today to make some pate and they all had hearts attached. 

 

Now normally I'd just fry them in butter and eat them while cooking.  Does anyone have any suggestions for these tasty little morsels?

 

Thanks in advance...


LC

post #2 of 14
They're good (along with gizzards and liver) iground for dirty rice
post #3 of 14
Thread Starter 

Gizzards are huge here in Egypt, I've never found a way of making them edible!

Unfortunately most supermarkets mix the livers and gizzards, but I have a supplier now who just gives me the livers.

 

Dirty rice sounds fun  ...


Edited by netyoda - 7/22/15 at 11:50am
post #4 of 14
Quote:
Originally Posted by netyoda View Post
 

Now normally I'd just fry them in butter and eat them while cooking. 

 Hard to beat that.  

post #5 of 14

Try them as a Curry over rice

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #6 of 14

Marinate the hearts in lime juice, oil, salt, minced garlic and chopped cilantro. Skewer and grill.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #7 of 14
Quote:
Originally Posted by netyoda View Post
 

Gizzards are huge here in Egypt, I've never found a way of making them edible!

Unfortunately most supermarkets mix the livers and gizzards, but I have a supplier now who just gives me the livers.

 

Dirty rice sounds fun  ...

For the livers, how about Spaghetti ala Caruso

http://www.great-chicago-italian-recipes.com/spaghetti_alla_caruso.html

post #8 of 14

Make pate or a terrine for breakfast, its hard to beat some scrambled eggs with that on top!!

post #9 of 14

Traditional chopped chicken liver as I knew it:

 

Equal portions by weight of liver, diced onions, and hard boiled egg.

 

Sauté the liver in chicken fat, remove and sauté onions nice and soft.

 

Chop the eggs, mash the liver, mix in with the onions and chicken fat and S+P.  Don't skimp on the fat.

 

Best with crackers or small pieces of an egg-rich bread.

 

 

Rick


Edited by Rick Alan - 7/26/15 at 12:24am
post #10 of 14
Thread Starter 

Oh I have lots of things to do with liver, thanks for all the suggestions as well.

 

I usually eat the hearts whilst cooking the liver, but I was wondering if anyone could suggest something interesting to do with them.  They're a bit small for stuffing ;)

The grilled ones from Teamfat sound good and Berndy's idea of a curry is good, but I'm thinking more east indian rather than asian?

post #11 of 14

Got some hearts, getting ready to prepare them.

 

 

The hearts get marinated for an hour or two in a mix of cilantro, salt, olive oil, lime juice, garlic and various chilies.

 

Then threaded onto skewers and quickly grilled over hot coals.  Pictures of subsequent steps and the final product would have been available had I paid attention to camera battery level.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #12 of 14

yakitori :D

post #13 of 14

I butchered our three roosters today and they dressed out around 3-1/2 lbs.  The hearts are bigger than store bought chickens weighing 6 lbs.  

post #14 of 14

Make sure to eat the kidney's as well. We make them in a spicy tomato sauce and it is divine.

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