Chicken Hearts Recipe

5 from 2 votes

If you’re looking for an easy recipe to ease yourself into eating organ meat, start with this pan fried Chicken Hearts recipe. You’ll love the simple ingredients which transform the chicken hearts and give it almost a beefy flavor.

Prep Time4

Cook Time5

Total Time4 5

Course: Appetizer, Side Dish

Cuisine: American

Servings: people (as a side)

Calories: 293kcal

Author: Beth Chen

Ingredients

1 pound Chicken Hearts ventricles, veins, or fat removed
2 tablespoons Salt
1/4 teaspoon Ground Black Pepper optional if AIP
1 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme
1/4 cup Extra Virgin Olive Oil Bacon fat is a good substitute

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 skillet 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.
You’ll know when the hearts are done because they may start to burst.
You can omit the ground pepper if you’re following the AIP diet. If you’d like more information about the AIP diet, check out this post.
Bacon fat is a good substitute for extra virgin olive oil. Bacon fat has great flavor that would be a nice addition to this recipe.
You can find organic chicken hearts at my local Whole Foods and Hmart (Korean market). However, the best tasting chicken hearts I’ve ever had come from US Wellness Meats.

Nutrition