re: A Man and His Grill: Chicken Hearts

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.