My favourite memory of eating chicken hearts is from when we cooked this in middle school. You may be surprised to learn that we did not learn to cook chicken heats in Home Economics class, but in Science class! Not coincidentally, on the same day we were dissecting chicken hearts.
Before becoming a middle school science teacher, our science teacher was a cook. And I must say, he cooked delicious chicken hearts. So there we were, dissecting chicken hearts, looking for arteries and whatnot and all the while our teacher was chopping garlic and parsley then frying everything in butter. When we finished our dissection, the chicken hearts were ready to eat and he invited each person in the class to try some. Only a handful of us were daring enough to give it a try. Even fewer of us actually enjoyed it, two of us to be exact.
Savory Chicken Hearts
- 1 pound of chicken hearts – approximate cost $2.50
- 2 tablespoons butter – approximate cost $0.25
- 1/2 teaspoon olive oil – approximate cost $0.05
- 2 cloves of garlic, chopped – approximate cost $0.20
- 1 teaspoon dried parsley – approximate cost $0.10
- Heat the butter and olive oil in a frying pan over medium heat.
- When the butter has just melted, add the garlic and cook for about 1 minute
- Add the chicken hearts to the frying pan and cook for 10-15 minutes or until cooked through (and maybe browned a bit)
- Add the parsley flakes and mix well.
- Remove from heat and serve immediately. Goes well with almost any side dish!
Makes 4 servings (approximate cost: $0.78 per serving).
Nutrition information from NutritionData – Chicken hearts are a good source of protein, vitamin B12, and iron.