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A Man and His Grill: Chicken Hearts
Posted on 11/20/14 at 10:59 am
Posted on 11/20/14 at 10:59 am
Locally sourced chicken hearts rinsed under cold water and dried on a paper towel.
Olive oil, sea salt, coarse pepper.
Hearts on wooden skewers.
Grilled over medium-high heat.
Light squeeze of lemon juice added and served.
16
Posted on 11/20/14 at 11:00 am to timdallinger
Posted on 11/20/14 at 11:03 am to timdallinger
So that's where are the hearts are from my chickens. I always end up with like 3 livers and a neck when I buy whole chickens.
Posted on 11/20/14 at 11:10 am to timdallinger
Posted on 11/20/14 at 11:11 am to timdallinger
I bought a 5 lbs box of them to cook one time. While checking out, the cashier asked if I was going fishing. 
I made chicken heart kabobs, much like you, but with bell peppers and onions. I also pan sauteed some in butter.
I've been thinking about making boudin with them or a chicken heart sausgage, made with course cut chicken hearts and fine cut (kind of pasty) dark meat and smoke it with pecan wood.
I made chicken heart kabobs, much like you, but with bell peppers and onions. I also pan sauteed some in butter.
I've been thinking about making boudin with them or a chicken heart sausgage, made with course cut chicken hearts and fine cut (kind of pasty) dark meat and smoke it with pecan wood.
Posted on 11/20/14 at 11:16 am to timdallinger
Posted on 11/20/14 at 11:16 am to timdallinger
Looks great. Made me hungry.
Posted on 11/20/14 at 11:19 am to Caplewood
quote:
Caplewood
Your avatar is very offensive.
Posted on 11/20/14 at 11:31 am to timdallinger
Does it taste like regular chicken?
Posted on 11/20/14 at 11:41 am to arseinclarse
quote:
Your avatar is very offensive.
Why?
Because I wanted to be offended too, but didn't know why.
Can you help me out? I hate being offended and not knowing why.
Posted on 11/20/14 at 11:44 am to MeridianDog
Why is he crucifying pizza?
This post was edited on 11/20/14 at 11:46 am
Posted on 11/20/14 at 11:50 am to arseinclarse
quote:
Why is he crucifying pizza?
The hidden evil in the human heart.
Oh the agony he must have experienced
Pity - that's what he needs - Our pity - and I can do that much for him.
Posted on 11/20/14 at 12:16 pm to crimsonsaint
quote:
Does it taste like regular chicken?
I think it tastes very similar to dark meat. However, the texture is different.
Posted on 11/20/14 at 12:17 pm to Langland
quote:
've been thinking about making boudin with them or a chicken heart sausgage, made with course cut chicken hearts and fine cut (kind of pasty) dark meat and smoke it with pecan wood.
That sounds excellent. If you do, I'd love to see the results.
Posted on 11/20/14 at 12:22 pm to timdallinger
I love chix hearts.
My Uncle use to make Turkey Neck, Chix Hearts, Liver and Gizzard gumbo.
My Uncle use to make Turkey Neck, Chix Hearts, Liver and Gizzard gumbo.
Posted on 11/20/14 at 12:24 pm to timdallinger
Now that looks fantastic!
Posted on 11/20/14 at 12:38 pm to timdallinger
Reminds me of the backyard cook outs I went to in Paraguay
Posted on 11/20/14 at 12:40 pm to CHEDBALLZ
quote:
Turkey Neck, Chix Hearts, Liver and Gizzard gumbo.
Posted on 11/20/14 at 12:44 pm to arseinclarse
Posted on 11/20/14 at 3:01 pm to timdallinger
How long do you cook them or to what temp?
Thanks.
Thanks.
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