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    Home » Diet

    Rosemary Chicken Hearts

    Mar 16, 2020 · 3 Comments

    March 16, 2020 by Beth 3 Comments

    270 shares
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    close up plate of rosemary chicken hearts garnished with fresh rosemary

    This easy 5 ingredient Rosemary Chicken Hearts recipe is the perfect dish to try organ meats. The hearts are tender and delicious. It’s sure to win over even the most reluctant foodie.

    close up of chicken hearts garnished by fresh rosemary

    How to clean chicken hearts

    Just rinse them off under water and cut off any ventricles, veins, or fat that is attached. Sometimes they come prepped so you don’t need to worry about this step.

    Where to buy chicken hearts?

    I can find organic chicken hearts at my local Whole Foods and Hmart (Korean market). However, the best tasting chicken hearts I’ve ever had came from US Wellness Meats. Honestly, they have the best cut of meat. The hearts are significantly more expensive but they almost tasted beefy. They didn’t taste like organs but more like a nice steak. They don’t always have them in stock but I highly recommend you getting them if you get the opportunity.

    plate of rosemary chicken hearts garnished with fresh rosemary

    How to make Rosemary Chicken Hearts

    1. Place the hearts in a bowl, sprinkle salt and then fill with water until they are just submerged. Stir to combine then place in the refrigerator for 3 hours.
    2. Remove from the fridge and drain the water. Then add the rosemary, thyme and olive oil and let marinate for about 1 hour in the refrigerator.
    3. Heat a large fry pan over high heat. Then add the hearts and marinade to the pan and cook until just cooked through a bout 5 minutes, stirring occasionally. Make sure the pan is large enough so that the hearts are all in a single layer. You don’t want to crowd the pan otherwise the hearts won’t cook evenly. You’ll know when the hearts are done because they may start to burst.
    step by step photos for the Rosemary Chicken Hearts recipe

    Tips on making the best Rosemary Chicken Hearts

    • Don’t skip the salty water step. This helps tenderize the hearts.
    • Make sure the pan is large enough so that the hearts are all in a single layer. You don’t want to crowd the pan otherwise the hearts won’t cook evenly.

    If you’re interested in cooking chicken heart recipes, start here for more!

    • Chicken and Apple Sausage
    • Grilled Heart Kebabs
    • Simple Marinated Chicken Hearts

    Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

    close up of rosemary chicken hearts
    Print Recipe
    5 from 2 votes

    Rosemary Chicken Hearts

    If you’re looking for an easy recipe to ease yourself into eating organ meat, start with this Rosemary Chicken Heart recipe. The simple ingredients transform the chicken hearts and give it a savory and almost beefy flavor. This recipe fits the Paleo and Autoimmune Protocol diets.
    Prep Time4 hrs
    Cook Time5 mins
    Total Time4 hrs 5 mins
    Course: Appetizer, Side Dish
    Cuisine: American
    Servings: 4 people (as a side)
    Calories: 293kcal
    Author: Beth Chen

    Ingredients

    • 1 pound Chicken Hearts ventricles, veins, or fat removed
    • 2 tablespoons Salt
    • 1 teaspoon Dried Rosemary
    • 1/2 teaspoon Dried Thyme
    • 1/4 cup Extra Virgin Olive Oil

    Instructions

    • Place the hearts in a bowl, sprinkle salt and then fill with water until they are just submerged. Stir to combine then place in the refrigerator for 3 hours.
    • Remove from the fridge and drain the water. Then add the rosemary, thyme and olive oil and let marinate for about 1 hour in the refrigerator.
    • Heat a large fry pan over high heat. Then add the hearts and marinade to the pan and cook until just cooked through about 5 minutes, stirring occasionally. Make sure the pan is large enough so that the hearts are all in a single layer. You don’t want to crowd the pan otherwise the hearts won’t cook evenly. You’ll know when the hearts are done because they may start to burst.

    Notes

    • Don’t skip the salty water step. This helps tenderize the hearts.
    • Make sure the pan is large enough so that the hearts are all in a single layer. You don’t want to crowd the pan otherwise the hearts won’t cook evenly.

    Nutrition

    Serving: 1serving | Calories: 293kcal | Carbohydrates: 1g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 154mg | Sodium: 3572mg | Potassium: 200mg | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 7mg

    Helpful Info for All Recipes

    • I always use extra virgin olive oil in all of my recipes unless stated otherwise.
    • I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
    • The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

    Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.

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    Reader Interactions

    Comments

    1. Margaret says

      October 22, 2021 at 9:43 pm

      5 stars
      My husband loves this recipe!

      Reply
    2. Tyler says

      October 22, 2021 at 7:01 pm

      5 stars
      This is so delicious. Great recipe for AIP.

      Reply
      • Beth says

        October 22, 2021 at 7:03 pm

        I agree! Enjoy.

        Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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