Table of Contents
Introduction :
Do you want to enhance your nutrition and learn some fresh recipes at the same time? Then look no further because chicken hearts completes your dietary puzzle. Organ meats are often overlooked, but chicken hearts are both nutritious and tasty. You can alter your views regarding the heart if you are ready to put in a bit of effort and some time, All you need is is the right seasoning and these tiny wonders can be turned into a beef like dish which is favorable to even the most ardent critics of organ meats.
How Healthy Is Eating Chicken Heart?
Absolutely, it is. For a medical practitioner Dr. Sarah Ballantyne goes as far as to suggest chicken hearts are astounding foods that when consumed have important health benefits owing to their extreme nutrient density. Like the majority of organ meats, hearts contain more nutrition per ounce than pretty much any other food item available. The meat is tasty, easy to source, and inexpensive.
While science may not yet have approved this hypothesis, traditional cultures did believe that organ meat has exceptional restorative capabilities. Modern science over the years has also begun leaning towards this philosophy which makes these kinds of meat wildly popular. The truth is organ meats contain an incredible amount of doctors, minerals, or indeed other compounds that would be unimaginable to find from other food sources.
Most astonishing is the evolution and transformation of the medical field’s view on saturated fat over the past couple of years. Instead of being demonized, heart meats, alongside other types of organ meat,are being recognized as critical foundation building blocks of a health balanced diet if consumed in moderation. Rather, they are being recognized as fundamental builds because of the integral nutrients they provide which aid energy or hormone production.
What do Chicken Heart Taste Like?
If you have never tried organ meats, then chicken hearts feaProbably taure meat will surprise you with its amazing flavor. It is more flavorful, compared to the dark meat chicken portion. The heart is undoubtedly tougher and chewier compared to the ordinary chicken meat, which makes it truly delightful when cooked properly.
The flavor of the Heart, as I have seen, relies heavily on the type of meat being used. Chicken hearts from pastured chickens are definitely superior in taste when compared to conventional ones. In fact, organic chicken hearts purchased from US Wellness Meats have a wonderful beefy taste. Not only does this taste incredible, but it also makes them an excellent first organ meat for people who have never tried it before.
How to Clean Chicken Heart
Cleaning chicken hearts is effortless; all that is needed is a quick rinse with cold water and the removal of any attached organs such as the ventricles, veins, and fat. If organ meat is not to someone’s liking, some vendors sell cleaned and portioned chicken hearts.
Regardless, every step towards cleaning the chicken heart, no matter how small, improves the final dish. It is however true that flavor and texture is at it’s fullest towards the final step.
Where to Buy Chicken Heart
Locating good quality chicken hearts is easier than you think. Wholefoods near you is likely to have them as will some specialty markets such as Hmart which is a Korean market. They often have non-GMO options so check there first. If there is no access to these stores, any local butcher’s shop, with some notice, can get the organ meats.
With regards to the taste, US Wellness Meats is unmatched in providing organ meats. Chicken hearts sold by them are top quality pasture and their organ meats are the best. The difference in taste and texture is undeniable in the final dish which makes them superb.
Storage recommendations for chicken heart.
When it is time to use organ meats, cutting them into smaller pieces will improve their usability and prolong their shelf-life. Raw organ meats may not be ideal for the fridge. For later use, freezing them is your best shot, but keep your expectations in check. Expecting for it to last more than a day would not be wise. They are easier to preserve after being cooked, but chances are, once you beat them they will perish in a few days. Therefore, remember to utilize them while fresh.
Ingredients you need.
Salt: thirty grams (for brining)
Ground Black Pepper: One gram (as optional, per AIP)
Dried Rosemary: Four grams
Dried Thyme: Two grams
Extra Virgin Olive Oil: Sixty milliliters (as substitute for bacon fat)
Chicken Hearts: One pound, with the valves, veins, and excess fats removed.
Soaking and tenderizing chicken are made possible using the ingredients and using them completely would enhance the rich flavor anticipated.
How To Cook Chicken Heart: Step by Step.
Chicken hearts brines is soaking them in saltwater solution. Always keep in mind that brining is the act of marinating using saltwater, for the best results refrigerating the mixture for a minimum of three hours is the recommended course of action or stirring until fully mixed will get the job done.
Shifting it to a bowl, place it in the fridge until it is needed. Afterwards, season the egg with rosemary, pepper, thyme, and olive oil. Allowing it to soak in the refridgerator for an hour is optimal.
Pour some olive oil into the skillet and set it on a high flame. Take the marinated heart and place it into the pan. Stir fry it for around five minutes stirring frequently to ensure that it cooks evenly. Be cautious of the size of the pan, it needs to be sufficiently big so the hearts can be placed flat and cook completely.
Just braising them is sufficient for completing the dish. When you notice little fissures beginning to form on it, that is when it is best to remove it. At that point, it will still be tender and moist in the center, while well done externally.
Recipe Tips and Tricks
This step is crucial and shouldn’t be missed. Soaking the heart in the salt water helps to shed some of the tougher muscle of the heart, making it more palatable for those who are not accustomed to organ meat.
Ensure that the hearts are spread out in a single layer before placing them in the pan. Attempting to fit too many in at once creates excess steam which makes it hard to do an even cook in terms of flavor and texture.
Keep in mind the doneness looks when you are doing the braising of the hearts. As you have probably guessed, they become tough, chewy long after they have been cooked.
Instead of olive oil, bacon fat can be used. The flavor it brings is equally spectacular as well as delicious, diabolically perfect for the hearts.
For AIP eaters, simply omit black pepper and the remaining ingredients can be untouched.
Perfect Pairings
If you have been thinking which side dishes get along with chicken hearts wonder no more:
Macaire Radis Frits
Potiron Doux Battu
Carottes AIP Braisées
Pomme Et Bacon Leek Greed
If you are a fan of working with chicken, there are related recipes that I am sure you will like: Sweet Potato Chicken Poppers, Chicken Feet Soup, Caramelized Onions and Mushrooms, Healing Chicken Broth, or Easy Chicken Marsala.
A true Nutritional Powerhouse
Speaking of the chicken, each portion (recipe serves four) has the following values:
Calories: 293 kcal
Protein: 18 g
Fat: 24 g
Carbohydrates: 1 g
Iron: 7 mg
This specific nutrition profile makes chicken heart an astonishing option for those on a high protein low carbohydrate diets like paleo and AIP. Moreover, the large amounts of iron is also beneficial for those trying to maintain healthy blood and energy levels.
Concluding Remarks
When it comes to organ meats, chicken hearts are probably the easiest to get into. The rest is just a matter of cooking them and being creative in the kitchen. The combination of wonderful nutrition, mild taste, and ease of preparation makes these help you stock up your kitchen faster than you thought. If you are a nutritionist looking to fine-tune the diet of a customer, or an adventurous eater looking to try new flavors, this meal will get you started with an oft overlooked product.
What I recommend is that chicken hearts organic or pasture raised are preferable. These bite-sized wonders of nutrition can, with some effort, be turned into a staple of good nutrition for flavor and health.
And you? Have you done something with chicken hearts? What do you enjoy most about cooking with them? I look forward to your comments on this fascinating ingredient, as well as your suggestions.
Chicken Heart Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Description
If you’re looking for an easy recipe to ease yourself into eating organ meat, start with this pan fried Chicken Heart recipe. You’ll love the simple ingredients which transform the chicken heart and give it almost a beefy flavor.
Ingredients
1 pound Chicken Hearts ventricles, veins, or fat removed
2 tablespoons Salt
1/4 teaspoon Ground Black Pepper optional if AIP
1 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme
1/4 cup Extra Virgin Olive Oil Bacon fat is a good substitute
Instructions
- Place the chicken heart in a bowl, sprinkle salt and then fill with water until they are just submerged. Stir to combine then place in the refrigerator for 3 hours.
- Remove from the fridge and drain the water. Then add the rosemary, thyme and olive oil and let marinate for about 1 hour in the refrigerator.
- Heat a large skillet over high heat. Then add the hearts and marinade to the pan and cook until just cooked through about 5 minutes, stirring occasionally. Make sure the pan is large enough so that the hearts are all in a single layer. You don’t want to crowd the pan otherwise the hearts won’t cook evenly. You’ll know when the hearts are done because they may start to burst.
Notes
- Don’t skip the salty water step. This helps tenderize the chicken heart.
- Make sure the pan is large enough so that the hearts are all in a single layer. You don’t want to crowd the pan otherwise the hearts won’t cook evenly.
- You’ll know when the hearts are done because they may start to burst.
- You can omit the ground pepper if you’re following the AIP diet.
- Bacon fat is a good substitute for extra virgin olive oil. Bacon fat has great flavor that would be a nice addition to this recipe.
- You can find organic chicken hearts at my local Whole Foods and Hmart (Korean market).
Nutrition
- Serving Size: 1serving
- Calories: 293kcal
- Sugar: 1g
- Sodium: 3572mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 1g
- Protein: 18g
- Cholesterol: 154mg
Keywords: chiken heart