CHICKEN HEART RECIPES RECIPES

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CHICKEN HEARTS RECIPE - FOOD.COM



Chicken Hearts Recipe - Food.com image

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?

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb chicken, hearts
1 leek, chopped (or onion)
1 tablespoon garlic, chopped
pepper, to taste
salt, to taste
olive oil
1 tablespoon ginger (optional)

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.

Nutrition Facts : Calories 260.5, FatContent 17.1, SaturatedFatContent 4.9, CholesterolContent 85, SodiumContent 84.2, CarbohydrateContent 3.8, FiberContent 0.4, SugarContent 0.9, ProteinContent 21.6

CHICKEN HEART RECIPES RECIPES ALL YOU NEED IS FOOD



CHICKEN HEART RECIPES RECIPES All You Need is Food image

This chicken soup is chock full of goodness and flavour, and it's super filling too

Total Time 2 hours 15 minutes

Yield 6

Number Of Ingredients 8

1.6 kg whole higher-welfare chicken
4 carrots peeled and sliced
1 heart celery sliced, yellow leaves reserved
12 new potatoes peeled
a few sprigs fresh thyme
2 large handfuls peas
1 leek washed and shredded
1 small bunch fresh flat-leaf parsley leaves picked and chopped

Steps:

  • { "@type": "HowToStep", "text": "
    1. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
    2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
    3. Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
    4. Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
    5. Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
    " }

Nutrition Facts : Calories 462 calories, CarbohydrateContent 20.5 g carbohydrate, FatContent 24.9 g fat, FiberContent 0 g fibre, ProteinContent 36.4 g protein, SaturatedFatContent 6.9 g saturated fat, SodiumContent 0 g salt, SugarContent 5.9 g sugar

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