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.
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.
How to make Rosemary Chicken Hearts
- 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 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.
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.
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Rosemary Chicken Hearts
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
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.
My husband loves this recipe!
This is so delicious. Great recipe for AIP.
I agree! Enjoy.