Chicken Hearts....got any secret recipes...and how to prepare/clean them?

I bought some chicken hearts as a treat for my dog...but now that I have got them home they just look so tasty and I want to eat them myself....





Anyone got any ideas as to what I can do with them...





(the same thing happened when I brought home some chicken livers for my dog...I ended up cooking them for myself with sage and balsamic reduction...beautiful!!!!...)





Maybe I should stop buying treats for my dog!!Chicken Hearts....got any secret recipes...and how to prepare/clean them?
umm humm buy good food for a dog...


hearts ae pretty much clean. rinse, of course and dice. gizzards, too are tasty and tough a bit, chewy, almost. it is a rice and gizzard/heart recipe. if you don't like the gizzards, use hearts only. gizzards need to be cleaned. a yellow lining must be peeled off, and gristly side tendons must be cut off. so fry the hearts and gizzards brown, boil rice with favorite chicken spices (best to not use water, but bouillion from cooking a chicken) add meat pieces when rice is half done and finish remaining time. rice will absorb water. if you cook a lot, you can follow this. i apologize. i have teh recipe on PAPER somewhere, but in RUSSIA on the nother computer. and i'm in texas mode, now... til sept!


it is a half cajun recipe from louisiana really tasty.


good luckChicken Hearts....got any secret recipes...and how to prepare/clean them?
What a lucky dog you've got!





I'd just roast them off gently with some garlic, olive oil and thyme.
Paula Dean's dirty rice





Brown 1lb. pork sausage with 1.25 lbs. livers in a BIG pan, chopping the livers with the edge of a spatula then add


1 cup chopped onion,


1/2 cups each chopped celery and bell pepper,


cook until the vegetables soften,


fold in 4 cups cooked rice and


1/4 cup chopped fresh parsely, salt and pepper, to taste.





The leftovers actually freeze well in portion sized freezer ziplocks





Stir Fried Chicken Hearts





1 pound chicken hearts


1 small onion, chopped


1/2 pound fresh mushrooms, sliced


1 toe garlic, minced


1 teaspoon corn starch


2 tablespoon oil


1 teaspoon soy sauce


2 tablespoon white wine (optional)


Mix hearts with cornstarch and garlic. Brown in a hot wok with half the oil, stirring constantly. Remove from wok. Put remaining oil in wok. fry onions and mushrooms for two minutes. Add chicken hearts, soy sauce and wine. Cook, stirring constantly until done. About 6 to 9 minutes. Serve with rice.








Grilled Chicken Hearts





2 to 3 pounds of chicken hearts





equal parts soy sauce and sherry wine


2 cloves garlic, crushed


1 teaspoon freshly ground black pepper


1 teaspoon ground ginger





Preparation


Marinate chicken hearts in the following mixture:


To equal parts of soy sauce and sherry wine add


2 crushed cloves of garlic,


1 teaspoon of freshly ground black pepper and


1 teaspoon of ground ginger.


Let the hearts soak for an hour or two before cooking.





Arrange 3 to 4 chicken hearts on each small skewer and grill them until nicely brown on all sides.


Bamboo chopsticks can be whittled down to make excellent skewers.





Soak skewers in water for an hour before using


or they will burn and char.
Put in crockpot with enough water to cover. Cook on high until it starts to boil. Cook about 3 hours on low. Drain off the broth. Roll the hearts in flour and deep fry. Season to taste. Pop into your mouth and enjoy!


Freeze the broth for later use for soups or stews.
You could make a pate