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.
Servings: 4 people (as a side)
- 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
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.
- 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.
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