Chicken hearts

I picked up a big batch of fresh hearts today and want to play around with a few different preparations this week. MC doesn't offer much guidance for chicken hearts, I see pigeon hearts 70C/20min but wanted to solicit some advice about chicken hearts which I feel are pretty tender.

My ideas so far are traditional yakitori style, a mexican al pastor style prep for tacos, and I'd like to do a long slow braise type application for a rice and beans dish.

So thoughts on time/temp, and preparation ideas? What are your favorite ways to prepare heart?

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DiggingDogFarm_65362

Yakitori sounds good!

Confited hearts and gizzards are good, but I haven't yet attempted then sous vide.

Brandon_Byrd_40557

Bump! I have a package of chicken hearts that I got from US Wellness Meats and am looking for some ideas on how to prepare them. I've never cooked non-mammalian hearts before, but my first instinct is to grill them yakitori style. Anyone tried a SV cook step prior to grilling? I'll probably marinate them in a bag before hand anyway, so it wouldn't be any extra work to toss them in the bath.

lockgavin

I've been wanting to do anticuchos ever since having some in Peru, either chicken or beef. Kind of a Peruvian Yakitori though, i suppose.

I'd be curious about times and temps too. Slow cook and then finished over fire would likely be a good bet?

Brendan_Lee_56950

I opted to grill them with a nice cumin spice rub, they take no time to cook.

Tim_Sutherland_52834

Last chicken hearts I did was from next restaurant's Thai menu.

Salt cure the hearts for 6 hrs in a 1:1 salt:sugar mix. Rinse, dry, SV 90°C 5hr. Skewer, glaze with a palm sugar/lime/chilli mixture and grill on the super hot konro for ~ 1 minute, then eat.

Brandon_Byrd_40557

@Tim: Nice! I just downloaded the Thai menu cookbook from Next, but the chicken hearts recipe is sort of confusing. The glaze calls for "oil from cooking chicken hearts" but the recipe for the hearts doesn't have any oil in it. Just curious what you used (if anything at all).

Tim_Sutherland_52834

I have found a few typos in the both the e-books.

I did not add any oil to the glaze and it worked fine for me.

Brandon_Byrd_40557

I e-mailed them and they said to use the bag juices. Did you glaze before or after grilling?