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

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.

Simple Sautéed Chicken Hearts


  • 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

1. Heat a large skillet on medium temp and add olive oil, swirl in skillet

2. When oil is heated, add shallots and stir until translucent

3. Add garlic, mix into onions, and cook for a minute

4. Add chicken hearts. Stirring/turn to cook evenly on all sides, and tender 10-12 minutes

5. Remove from heat and garnish with lemon and onion greens


Yakitori Chicken Hearts


  • 1lb pasture-raised Grass Roots chicken hearts


  • 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


Sesame seeds or shichimi togarashi

To make the sauce:

1. Mix the sugar, sake, mirin and soy sauce in a small pan and simmer over medium-high heat until it starts to thicken.

2. Remove from heat. Stir in the grated ginger.


1. Light grill to medium heat. 

2. Thread the chicken hearts onto skewers

3. 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

4. Cook 10-12 minutes when the hearts are tender

5. Remove from grill, garnish with sesame or shichimi togarashi then serve, enjoy with beer or sake


Chicken Hearts Madeira


  • 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

1. Heat a large heavy skillet to medium temp, add olive oil and shallots. Saute until translucent. Add mushrooms.

2. Sauté the mushrooms until lightly browned and moisture has evaporated, for about 5 minutes.

3. Add Madeira and heat until alcohol is cooked out.

4. Add butter, chicken hearts and salt- frequently stirring until hearts are cooked through, approximately 7-8 minutes

5. Serve warm. Pairs perfectly with a green salad with vinaigrette


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