Chickenhearts Recipes
CHICKEN HEARTS
Chicken hearts are often overlooked. If you have never tried them, do. They are really quite tender, if you don't overcook them. You can always chop them up and make a stuffing (dressing) to use them up if you don't like eating them. Does that make it easier to give them a try?
Provided by Ambervim
Categories Very Low Carbs
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Marinate (optional): combine the garlic, olive oil, and salt/pepper in a bag and add the chicken hearts; marinate for 2-3 hours.
- Saute the leek or onion and additional garlic and ginger (if using) in olive oil until soft.
- Add the chicken hearts and saute over medium heat until done, stirring occasionally.
- Alternatively, saute chicken hearts halfway and finish in the broiler.
- Can also be cooked on skewers on the grill. Be sure to soak the skewers in water first.
- Time does not include optional marination time.
CHICKEN HEARTS WITH MUSHROOMS
Chicken hearts are quick to cook in the pan and if you combine them with mushrooms you'll get a wonderful meal.
Provided by Natalie Titanov
Categories Meat and Poultry Recipes Chicken
Time 27m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 3.6 g, Cholesterol 154.3 mg, Fat 12.1 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.5 g, Sodium 72.9 mg, Sugar 1.7 g
CHICKEN HEART YAKITORI
I really loved learning to make the sauce from chicken carcass. Hearts are usually a very cost effective item at the market. You can always use the broiler for this.
Provided by Ambervim
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- To make the sauce: Heat oven to 400 degrees. Spread the bones in a saute pan and roast until the bones are brown and the fond at the bottom of the pan is beginning to darken, about one hour.
- Remove the pan from the oven and put on a stovetop. Deglaze the pan with about 1/3 of the sake, scraping up the browned bits until the bottom of the pan is clean. Then add in the rest of the sake, mirin, sugar, and soy sauce. Bring to a boil, then simmer until the sauce is thickened, about one hour. Season with black pepper. Leftover sauce will keep in the refrigerator indefinitely if reheated once a week.
- To grill: skewer chicken hearts and set over a medium high flame.
- When the chicken hearts are almost cooked through, about 2 minutes, baste with the sauce and grill again until sauce is dried, about 20 seconds.
- Baste again and grill just until the sauce is starting to dry, about 10 seconds.
- Sprinkle with sansho pepper if desired. Serve with wedges of lemon, salt, and mustard on the side.
Nutrition Facts : Calories 430.6, Fat 17.1, SaturatedFat 4.9, Cholesterol 85, Sodium 4465.6, Carbohydrate 20, Fiber 0.6, Sugar 11.6, Protein 29.2
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