Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chicken Hearts

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.

Flour them and fry.

An Italian dish.....chicken hearts, livers and onions sauteed in olive oil and a little white wine, seasoned with salt and pepper.

Egg wash, flour seasoned with salt, pepper and garlic powder. Deep fry. Serve with white rice and cream gravy. Goes great with gizzards prepared the same. Bon appetit.

BP...

good luck with those hearts. I just can't eat 'em without gagging.

Sam's gagger has a hair trigger.

Put me on that list too.

me also.....just don't seem right. Plus the chicken is one nasty beast!

But I do love fried chicken.

We just diced em up and throw them in dressing or giblet gravy....

Just cut them in half and go catfishing with them. The hearts are tough enough to stand up to some serious pecking and won't get stripped off so easy.

Used to love eating the hearts and gizzards,peppers onion and olive oil,wife won't fix'em for me now for some reason.

Only use I have for them is gravy.

The bait idea sounds interesting.

Catfish........lol. Alaska!

Pard gets the gizzards. Tried them but too chewy.

I've pan fried them in butter with S&P and garlic. Might just use them in soup.

Season flour with Tajin (the same salt, chile, lime seasoning you put on fruit). Fry and hit with your favorite hot sauce. Tapatio or Frank's are great.

Okie alternative, fry in bacon grease, chop, and make gravy.

Get a pile of livers to go with and make some dirty rice.

I fix hearts & gizzards in the crock pot, a can of cream of mushroom soup, worstershire and liquid smoke, sea salt and coarse ground pepper all to taste. Serve over noodles or white rice.

Could be a problem for you alright. When I lived in California for a short while, I took some chicken hearts surf casting close to Big Sur. I caught what I think were Ling Cod, a Ribbon fish (looked like an eel), and some kind of small sand shark on them. It was fun, and I had a good meal of cod. Lots better than chicken hearts.

Wrap em in chitterlings and deep fry

Yak!!

Black lady who watched us after school used to fry chitterlings. Smelled like azz! Bad azzz!!

They are great fried

I'm sure they are but they didn't smell like it. I've been told they need to be sterile clean and that some offerings are these days. I believe hers were straight from the hog.

My Dad liked to put them in chicken vegetable soup. We also fried them with butter and onions.

Chicken hearts are ok but gizzards are much better!

Friends helped process chickens one year and only wanted the gizzards. They loved them breaded and deep fried; tire pieces thinks I.

Lots of suggestions. Thanks!

Hearts are in the freezer for now.

That sounds good! (Especially when you know how those birds were raised.)

One last suggestion....throw the freezer away now!!

Thanks for the suggestion......."buddy".

Now, please GFY!

Some have noted that forum members from 'up north' tend to be a bit rough around the edges. (Translation: they hurt people's feelers too often. )

I beg to differ. Where else have you seen 'please' and 'GFY' in the same paragraph let alone in the same sentence? Looks to me like Alaskans are pretty darned polite to me..... well, Mike is anyway.

Well, ol' bearhuntr stole my line as a sig line-

"Firm, yet rude".

Don't F with me.

Hint there.

Beside, Mark. That was all Art's fault!

I can honestly say that I'm extremely impressed!!

And here I thought all of Alaska was like Alaska State Troopers.

I'll be back!!

Yer welcome here David.

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.

If only I knew you could use them.

Yes they went with all the offal, heads, feet, feathers, etc.

My folks liked chopped chicken livers when I was a kid. Never developed the taste my own damn self, and don't know how to prep them.

Pard that I give the gizzards to will cube them and make a 'chicken and noodle' type stew with them. Don't know anyone that that wanted them - at least in Aug. If January, would make good trap bait.

I've halved turkey hearts and fried in butter W/ garlic and S&P. Even my kids liked that.

Butterfly, flour, fry

OR

Butterfly, flour egg wash and bread or cracker crumbs and fry

Second will likely be the best

Chickens are some nasty bastards. We raised a lot of them growing up.

Can't trust anything that eats with its pecker.

Pickle 'em along with the gizzards. They'll be done by the time college football season gets here. Turn on the game, eat 'em with some ice cold cheap beer, and no one will bother you. Mmmmmm...that's good livin'!!