Savory Chicken Hearts

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

Savory chicken hearts

Ingredients

  • 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

Method

  1. Heat the butter and olive oil in a frying pan over medium heat.
  2. When the butter has just melted, add the garlic and cook for about 1 minute
  3. Add the chicken hearts to the frying pan and cook for 10-15 minutes or until cooked through (and maybe browned a bit)
  4. Add the parsley flakes and mix well.
  5. 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.

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7 Comments

  1. Probably part of the reason your classmates didn’t enjoy the chicken hearts was the idea of them rather than the taste. I might be with them… I’m not sure I can bring myself to try these! Such a cute story!

    Reply
    • If you ever do give chicken hearts a try, chop it up into small pieces the first time so it doesn’t look like chicken hearts. Might make it easier?

      Reply
  2. Chicken offal was alway my thing as a kid.. everyone else wanted the breast and thigh.. I clamored for the heart, gizzards and liver.. there was never any competition for those 🙂

    Reply
    • Thanks for your comment Toby! Ha! My house was very different growing up. We all wanted the heart, gizzards and liver. My brother and I argued at least a few times over who got which piece.

      Reply
  3. After seeing these and looking through your recipe index you are definitely a girl that likes offal!!! I have my limit. These hearts do look great with all that butter and garlic, but then what’s not good cooked in butter and garlic? 🙂 My favorite is fried chicken gizzard which I haven’t made in ages!

    Reply
    • Very true, butter and garlic can make almost anything taste good!

      Ooooh, fried chicken gizzards sound amazing! Yes, we do eat quite a few offal foods. It’s a very affordable way to include meat protein in our daily diet.

      Reply
  1. Yakitoki-style chicken hearts « The Cook's Sister

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