Chicken Hearts 3 Ways : Simple Sauté, Yakitori, and Madeira

Common fare in Brazil and Japan chicken hearts are packed with nutrients and versatile and quick to prepare. Whether you're a purist that likes to grill or pan fry them with just a little salt and pepper, or a versed cook that enjoys offal-the off-cuts and entrails- you're sure to enjoy these simple and delicious recipes.
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Simple Sautéed Chicken Hearts
Ingredients:
1lb pasture-raised Grass Roots chicken hearts
1TBL olive oil
1 garlic clove minced (optional)
2 large shallots finely chopped
1/2 lemon
3 green onion stems chopped as garnish
salt and pepper to taste
- Heat a large skillet on medium temp and add olive oil, swirl in skillet
- When oil is heated, add shallots and stir until translucent
- Add garlic, mix into onions, and cook for a minute
- Add chicken hearts. Stirring/turn to cook evenly on all sides, and tender 10-12 minutes
- Remove from heat and garnish with lemon and onion greens
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Yakitori Chicken Hearts
Ingredients:
1lb pasture-raised Grass Roots chicken hearts
Sauce:
1/4 tbsp sugar
1/2 cup tbsp sake
1/2 cup mirin
1/2 cup soy sauce
1 inch knob of ginger finely grated
Garnish:
Sesame seeds or shichimi togarashi
To make the sauce:
- Mix the sugar, sake, mirin and soy sauce in a small pan and simmer over medium-high heat until it starts to thicken.
- Remove from heat
- Stir in the grated ginger
Cooking:
- Light grill to medium heat.
- Thread the chicken hearts onto skewers
- Grill the chicken hearts skewers, turning them often. When the hearts begin to brown, brush with the sauce. Turn frequently so the sauce doesn't char. Continue this until done
- Cook 10-12 minutes when the hearts are tender
- Remove from grill, garnish with sesame or shichimi togarashi then serve, enjoy with beer or sake
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Chicken Hearts Madeira
Ingredients:
1lb pasture-raised Grass Roots chicken hearts
8 ounces of cremini mushrooms sliced
2TBL Olive Oil
1TBL butter
2 large shallots finely chopped
1/4 Cup Madeira
1tsp Kosher salt
- Heat a large heavy skillet to medium temp, add olive oil and shallots. Saute' until translucent. Add mushrooms.
- Sauté the mushrooms until lightly browned and moisture has evaporated, for about 5 minutes.
- Add Madeira and heat until alcohol is cooked out.
- Add butter, chicken hearts and salt- frequently stirring until hearts are cooked through, approximately 7-8 minutes
Serve warm. Pairs perfectly with a green salad with vinaigrette
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