With a tender, almost buttery texture, chicken hearts offer a unique, gamy flavor that is often overlooked. They lend richness to dishes, especially when grilled or sautéed, and provide a satisfying bite.
Where it comes from
Used in various cuisines, from Latin American to Asian, chicken hearts highlight the nose-to-tail philosophy, where every part of the animal is appreciated for its distinct flavors and textures.
In the kitchen
Chicken hearts are best when grilled or sautéed, where they develop a caramelized exterior while retaining a juicy interior, making them perfect for skewers or hearty stews.
Nutrition (per 100g)
153kcalCal
20.0gProtein
7.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Garlic
Sauté with garlic on medium heat. Garlic's sharpness cuts through, enhancing the heart's rich flavor. Quick toss, don't overcook.
Rosemary
Grill with rosemary sprigs. The piney aroma seeps in, lifting the earthy notes of the hearts. Just a few minutes per side.
Soy Sauce
Marinate briefly in soy sauce before grilling. The salty depth clings to the surface, enhancing the savory bite.
