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How to simply cook chicken hearts with a pan?

Answered on May 06, 2015
Created May 02, 2015 at 3:11 PM

Hi!

I've bought some chicken hearts and I'm not sure how to correctly cook them.
I'd appreciate if you could guide me in simply cooking those chicken hearts without adding anything to them.
I do not want a recipe, just to know:

1. How long or how do I know they're ready?
2. do I have to cut them in pieces or can I just drop them whole?
3. do I have to clean beforehand? Is there any part that's unhealthy to eat?

I'm looking for the easiest most straightforward way. This is not about taste, but about spending minimal time cooking.
Ideally you will tell me I can put them whole in the pan without cutting off any part, without any cleaning.

Does it matter which of Coconut oil or butter I use?

Thanks everyone!

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2 Answers

1
478c52b62c0f47d8b8b4754c0f635086

on May 06, 2015
at 12:36 AM

When we weren't being vegitarians, we ate a healthy portion of organ means including chicken hearts and gizzards and I love to stir fry them in high heat with whole garlic and thickly sliced onion, then toss them with a little sesame oil (not sure if sesame oil is paleo), salt and pepper.

1.  As with any poultry, rinse with cold water and pat dry (for those who are contamination concious make sure to clean out your prep area with bleach water).  Most supermarket packaged hearts and gizzards will have most of the fat cap removed.  If you're farm sourcing, you may have to spend more time cleaning out all the bits and peices and trimming the fat.

2.  I personally like to cook my organ meat whole, but if you're new to organ meat, you may want to to chop it up into bite sized peices (also so you know that its fully cooked).

3.   Hearts and gizzards don't have a whole lot of fat in them so they don't get tender (unless you stew the heck out of them).  If you're pan frying them, you want to cook them over high heat until they are firm to the touch (5-7 mintues in a wok or a hot pan), stir often.  

I would use whatever oil has the highest smoke point.  I think filtered coconut oil should work.  Butter by itself would burn too quickly.  If you like using butter for pan frying, use equal parts olive oil and butter to raise the smoke point of the fat (if possible try to avoid first press EVOO).

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on May 04, 2015
at 12:37 AM

I get everything that is inside my chickens, and I chop and saute' them with onions and curry. Any good fat will do for grease.

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