Originally Posted by ironbender
Butchering our chickens this weekend and will end up with 22 hearts. I need some ideas on recipes/prep.

Wife won't eat them so it'll be just for me.

Love 'em, but never have that quantity. What did you do with the gizzards? I hope you didn't throw them out.

I would consider breading and deep frying (especially gizzards), but more likely simmering them with aromatics, they make great stock. Then you could grind them into a paste with seasonings and binder for a cracker spread.

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