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Post by lagatta on Jun 11, 2021 18:45:09 GMT
A friend brought me 20 chicken hearts. He didn't know what to do with them. Sauté them, I guess, but I suspect the little buggers might be tough. Ideas?
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Post by kerouac2 on Jun 11, 2021 19:05:31 GMT
I boil them in very spicy water and eat them like popcorn.
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Post by bixaorellana on Jun 11, 2021 19:17:37 GMT
I've always sauteed them in butter with a little olive oil. Add some minced garlic & a sprig of rosemary near the end of cooking time. LaGatta, you could also cook them & then turn them into pâté. I did a little googling & this seems like a great idea: jesspryles.com/recipe/chicken-heart-yakitori/ |
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Post by lagatta on Jun 11, 2021 19:38:08 GMT
I've already cut them into wee slices, so I'll sautée them, adding some red onion.
My teeth are on the soft side, so I'll pass on the popcorn. Teeth are the only body part not covered by our health insurance.
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Post by casimira on Jun 12, 2021 16:24:10 GMT
I'm so envious!! We never see them available here. Bon appetit!
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Post by lugg on Jun 12, 2021 18:07:56 GMT
I have never had them but I do love chicken livers . Enjoy Lagatta.
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Post by kerouac2 on Jun 12, 2021 18:25:56 GMT
I grew up eating chicken gizzards and chicken hearts practically straight out of the pot -- finger food for my family. Slightly messier but also wonderful was gnawing on boiled chicken and turkey necks. Those were the days!
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Post by lagatta on Aug 6, 2021 20:31:10 GMT
A very simple recipe: www.mygorgeousrecipes.com/chicken-liver-and-onions/ Chicken livers and onions (me - red onions and a large, fresh garlic clove). My livers have their own heart attached, I cut the livers into equal sizes, quartered the hearts and discarded the (hard) aorta. Since I'm alone, I'm doing a cheat: instant polenta. I add some squeezed lemon juice and a bit of piri-pîri sauce. She is originally from Romania and now lives on the Isle of Man. |
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