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I'm not gonna pretend that this picture is pretty, or in the least bit appetizing, but I will note that the results are disturbingly delicious. The heart of the matter is that I went to a cookout a few weekends ago and was offered a grilled chicken heart by a friend who has yet to serve me anything that is less than madly tasty. Emboldened by this, I picked up a package of chicken hearts on a shopping jaunt this week, and started perusing my favorite recipe sites for marinades. It didn't take me long to find a 1956 James Beard recipe suggesting that these would make a dandy appetizer for a group of 25. Twenty-five of whom, I'm not entirely sure, 'cause even as staunchly carnivorous as my pals tend to be, few of 'em dig getting their offal on as much as I do, and I wouldn't subject them to it. There are exceptions, though.
Some friends came over this afternoon to serve as panel members for AOL Food's upcoming Hot Dog Taste Test. As I tended the grill between rounds, one of them began holding forth about how methods of barbecuing and grilling really were born of the necessity to bring greater flavor to cheap and previously discarded cuts of meat, and how folks were getting way too fancy-schmancy with the whole thing these days. I left my post at the flames, walked him to the fridge, pulled out the plastic container full of marinating hearts and started putting them on bamboo skewers.
He shut up and started eating.
James Beard's 1956 Grilled Chicken Hearts Recipe on Epicurious
(Note: In the above pic, I was out of sherry and subbed in brandy, which proved perfectly yummy.)
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6-22-2008 @11:20PM patrick said... yeah, you might do better with an 'after' picture. as for the hearts themselves, I first tried them at a churrascaria in sao paolo when I was about 15. I'd alreay eaten about half the plate before I bothered asking what they were. by that point, all I could do was shrug and finish them off since they were so tasty. ...this puts me in the mood to horrify some friends. :-)
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6-23-2008 @11:55AM Melissa Maples said... Here in Turkey, in every grocery story they sell packages of hearts with the lungs still attached, and they're just about the most popular thing in the market, because they're cheap and delicious. Kids love them, too. If you want lungs and hearts you have to go to the grocery store early because they sell out everyday by early afternoon. We have lungs-n-hearts 3 or 4 nights a week. They're economical and nutritious, and I struggle to think of any meat that tastes better.
In fact, tonight we're having noodle bowls with hearts and lungs in an Asian BBQ sauce. Yum yum!
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11-04-2011 @7:07PM Koffi Mensah said... PLEASE COULD YOU HELP ME FIND BUYERS FOR OUR FROZEN CHICKEN PARTS.
WE SELL BELOW MARKET TREND. koffiagrofood@gmail.com is our contact email. CONTACT US FOR THE FULL DETAILS.
REGARDS
6-23-2008 @1:58PM Pete said... Don't forget to smear the floor with Jello and set the sofa on fire!!!
Nothing...? Cosby, anyone?
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7-29-2008 @9:46PM ribmeister1 said... That was some of the funniest stuff ever recorded. I loved the Chicken Heart thump thump.
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6-15-2009 @11:13PM K said... A package of chicken hearts? Where do you find that? I have never tried them and really want to..
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6-16-2009 @10:56AM Kat Kinsman said... Hi K.
Look in the tucked-away corner of your supermarket's meat case. If they have hearts, they'll likely be by the chicken liver, giblets, etc. and should be fairly inexpensive. Let me know how you fare!
Kat
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1-29-2010 @4:29PM BtnFlyGuy said... This is much better than the first abortive attempt my brother and I tried back home in Texas. Check out "The tale of the Detonating Chicken Hearts": http://btnflyguy.wordpress.com/
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