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Chicken Hearts Recipe
Posted on 5/13/13 at 4:25 pm
Posted on 5/13/13 at 4:25 pm
Picked up some from Bourque's in Port Barre
Marinated, grilled seems the right way to go a la Izakaya.
Thoughts
Marinated, grilled seems the right way to go a la Izakaya.
Thoughts
7
Posted on 5/13/13 at 4:34 pm to PBeard
I'll start with an apology, because I try hard not to criticize and see the best in all posts.
My honest opinion is there is no better catfish trotline bait than chicken hearts.
If they ever ration them, you may have my stamps.
To your culinary adventurism.
My honest opinion is there is no better catfish trotline bait than chicken hearts.
If they ever ration them, you may have my stamps.
To your culinary adventurism.
This post was edited on 5/13/13 at 4:35 pm
Posted on 5/13/13 at 4:42 pm to PBeard
quote:
Thoughts
Almost as good as chicken livers.
As catfish bait.
Posted on 5/13/13 at 4:45 pm to OldSouth
Batter and fry 'em.
Posted on 5/13/13 at 4:51 pm to OTIS2
quote:
Batter and fry 'em.
This. When I was down in South America CH were the highlight of all the backyard cook outs for the locals. After trying a few on different occasions I politely told them we would fry that shite back home.
Posted on 5/13/13 at 4:51 pm to PBeard
Mixture of them livers and ground beef for rice dirty rice. All of the meats through a food mill then browned.
Posted on 5/13/13 at 4:51 pm to PBeard
i make a heart/gizard gravy.
This post was edited on 5/13/13 at 4:52 pm
Posted on 5/13/13 at 5:04 pm to OTIS2
quote:yep. They're delicious actually.
atter and fry 'em.
Posted on 5/13/13 at 5:13 pm to Ysebaert
I love chicken hearts, livers and gizzards. I once wrapped them in foil with some butter and BBQ sauce and put on the grill, they were great
Posted on 5/13/13 at 5:24 pm to OldSouth
quote:
Almost as good as chicken livers.
I find that chicken livers come off the hooks too easily. What I gain from the ability of the liver to call up the catfish is lost when they immediately fall off the hooks.
Gizzards work pretty good, but folks get upset when you use gizzards for trotlines because they like them so much in gizzards and dumplings.
Truth in posting time - this post was 100% serious.
Still impressed with culinary adventurism of OP
However, I'll see your skewerd Chicken Hearts and Raise you a bowl of Zambian Kapinta.
Yes, they taste just like little boiled ditch minnows in a weak tomato sauce.
Now the Nshima on the other plate was first rate.
This post was edited on 5/13/13 at 5:25 pm
Posted on 5/13/13 at 7:05 pm to PBeard
Hearts and livers were a staple in our house. My mother just cooked them down in a huge skillet in some oil. Toss a tiny bit of water in there from time to time. Great gravy. I miss being about to buy them in small portions unfrozen.
Posted on 5/13/13 at 7:54 pm to PBeard
Posted on 5/13/13 at 8:12 pm to PBeard
They look good just like that Beard. I cook them all the time. Try a bit of chimichurri on them.
Or as Otis said, batter and fry or as Charlie said with gizzards slow cooked in a gravy over rice.
Or as Otis said, batter and fry or as Charlie said with gizzards slow cooked in a gravy over rice.
Posted on 5/13/13 at 8:16 pm to Martini
I often find myself purchasing gizzards and hearts for giblet gravy. One per bird just isn't enough.
Posted on 5/13/13 at 8:23 pm to Degas
When I was a kid, my mom would boil whole chickens for chicken salad, and she and I would eat the boiled heart. Gosh, what a tasty little nugget. I haven't had one in years, but I can imagine it skewered and grilled.
Posted on 5/13/13 at 8:40 pm to hungryone
pretty much a muscle that's a little darker than the dark meat. I eat them but I also agree that they make great catfish bait.
Posted on 5/13/13 at 9:29 pm to oldcharlie8
quote:
I make a heart/gizzard gravy.
Makes some of the best gravy. When my dad would bar b q he would wrap all the giblets & necks in foil with some Jack Miller's & cook that off to the side, the livers done like this are the best.
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