Chicken Hearts Food

CHICKEN HEARTS RECIPE

Steps:

• Place the chicken hearts, olive oil, salt, pepper, garlic powder, onion powder, smoked paprika and cumin in a large bowl.
• Use a large spoon, or your hands, to mix everything together, coating the hearts with the oil and seasonings.
• Heat a large, heavy frypan over medium-high heat, for about 3 minutes.
• Add the seasoned chicken hearts. Cook, stirring often, until browned and cooked through, 5-7 minutes. If the pan becomes too hot, lower the heat to medium.
• Divide the hearts between four plates. Drizzle them with the pan juices, garnish with chopped parsley, and serve.

CHICKEN HEARTS

Steps:

• Marinate (optional): combine the garlic, olive oil, and salt/pepper in a bag and add the chicken hearts; marinate for 2-3 hours.
• Saute the leek or onion and additional garlic and ginger (if using) in olive oil until soft.
• Add the chicken hearts and saute over medium heat until done, stirring occasionally.
• Alternatively, saute chicken hearts halfway and finish in the broiler.
• Can also be cooked on skewers on the grill. Be sure to soak the skewers in water first.
• Time does not include optional marination time.

CHICKEN HEART YAKITORI SKEWERS

Steps:

• For the tare basting sauce: Heat a medium saucepan over high heat for 1 to 2 minutes. Carefully pour the sake into the pan away from you (it may ignite). Burn off some of the alcohol for about 30 seconds. Stir in the soy sauce, sugar, chicken powder, scallions and ginger and bring to the boil for about 1 minute, stirring to dissolve the sugar. Turn off the heat and evenly divide between 2 tall, heatproof containers like liquid measuring cups. (One will be for quickly marinating and another will be for basting.) Set aside.
• For the yakitori: Skewer the heart halves on each of 20 skewers, alternating every 2 pieces of heart with a scallion piece.
• Put the skewers in one of tare basting sauces while you heat the grill.
• Load a konro grill with hot coals and heat until the coals burn white. Position the grate on top. Alternately, preheat a charcoal grill.
• Remove the skewers from the basting sauce and sprinkle with salt and pepper. Cook the skewers on one side until light brown and slightly crispy, 3 to 5 minutes. Turn over and repeat until the scallions are soft and the hearts are medium, 3 to 5 minutes. Dunk the skewers into the unused tare basting sauce just until the hearts are fully dipped. Drain and place back on the grill for 1 minute on each side. The sauce will caramelize, and the hearts will crisp on the edges.
• Remove from the heat, then sprinkle on some sansho and shichimi and serve hot.

LEMON CHICKEN WITH ARTICHOKE HEARTS

Steps:

• Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
• Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

CHICKEN HEARTS WITH MUSHROOMS

Steps:

• Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.

CHICKEN HEART PâTé

Steps:

• Throw the hearts, diced chicken breast, chopped tomatoes, onion, carrots and parsnip into boiling water and let it all simmer for at least 30 minutes.
• Take the lid off the pan and let the liquid reduce itself for about fiftenn minutes.
• Sieve the mixture, trying not to loose the liquid - it makes great soup.
• Put all the boiled ingredients into a large bowl (or back into the pan) and add lard, tomato concentrate and chickpea. Mix thoroughy with a spoon.
• Set up the food processor and blend everything together until a fine paste is made. It should have the consistency of dumpling dough, if it's toothick add some broth or brine.
• Put the paste into a cake tin and bake for about 1.5 hour in 250 degrees centigrade. Poke the pâté once in a while to check if it's ready.
• When properly baked, take the pâté out of the tin and let it cool down. Serve in slices on a buttered toast.