skewered Chicken Hearts

gdenby



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.

Mickey

Good idea. Next time add some gizzards and i'm in.

gdenby

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.

Bacchus

Interesting..... Would it be possible to stuff them?

gdenby

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.

Mickey

Going to work on that as well. Love gizzards and hearts.
I think you are on to something.

Mark0525

Looks great but my weakness are livers. Never tried them on the egg yet

Eggsakley

Looks tasty. Good idea.

Jeffersonian

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 were...by then it was too late to mind. Great stuff, gdenby.