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skewered Chicken Hearts

gdenbygdenby Posts: 5,945
edited 6:47PM in EggHead Forum

Just a shot of some marinated chicken hearts I made last night. I cleaned them as best I could, removing the artery, washed them well, and the brined for 4 hours in a salt, sugar, and herb mix. The marinated for 2 hours in a mix of port, sherry vinegar, oil, and lemon grass. Direct, dome around 300 for about 25 - 30 minutes. Each was bite sized, and were reasonably tastey, with just a bit of chew left. With a little more work, would make a good hors d’oeuvres.


  • MickeyMickey Posts: 18,745
    Good idea. Next time add some gizzards and i'm in.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • gdenbygdenby Posts: 5,945
    Made some stock from gizzards and hearts last week. Turned out very good. Rich and thick. Even the boiled pieces were still good to eat. So, when I saw the big pile of hearts at the market, had to get some just for the taste.
  • BacchusBacchus Posts: 6,019
    Interesting..... Would it be possible to stuff them?
  • gdenbygdenby Posts: 5,945
    I think so. The chamber on some of them might have held something about as big as a grape. Once cooked, they shrink some, but some pepper and cheese mash could probably be crammed in. Or, conceivably, put a dab of spicy stuffing in them, and let them shrink around it. Or maybe the stuffing might make them explode :ohmy: while cooking. Must experiment before preparing them for guests.
  • MickeyMickey Posts: 18,745
    Going to work on that as well. Love gizzards and hearts.
    I think you are on to something.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Mark0525Mark0525 Posts: 1,232
    Looks great but my weakness are livers. Never tried them on the egg yet :)
  • EggsakleyEggsakley Posts: 1,017
    Looks tasty. Good idea. :)
  • JeffersonianJeffersonian Posts: 4,244
    These are standard fare at Brazilian rodizio, and were among my favorites when I ate at one. I think I must have eaten a pound of them before I asked what they then it was too late to mind. Great stuff, gdenby.
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