Chicken hearts are flavourful, tender, easy to cook, and full of health benefits. They are staples in many cultures but somehow have never really taken hold in Canada and the USA, which is strange, because they are full of protein, essential amino acids, and vitamins like A and B12, and minerals like iron and zinc.
COOKING TIP: Chicken hearts are surprisingly versatile. They work best with dry methods of cooking like roasting in the oven, pan frying, grilling, or breading and deep frying. Some say that the best way to enjoy them is skewered over a bed of hot coals, seasoned only with coarse salt, but if you don’t have the time to skewer them and start a fire, you could pan fry them with some rosemary, paprika, chili flakes and crushed garlic. Be sure to turn them as they cook. You will know that they are done when they lose their pinkish/red colour and become a delicious brown colour.