"We keep the fat because fat is flavor" THANK YOU MA'AM

@KatWilton

4 жыл бұрын

You are very welcome 😉 Thanks for the comment!

@rylanbooth4326

4 жыл бұрын

I feel exactly the same. True also with the cast iron and the real butter.

@quint7227

4 жыл бұрын

Fat, especially good quality fat from good quality meat is flavorful and healthy as well as twice the amount of omega 3. So she isn’t wrong but this is also assuming one works out and eats good quality food.

@KatWilton

4 жыл бұрын

@@quint7227 We are blessed here at the Fowl Fortress - we raise all our own protein, and it's delicious! We harvested a 400lb pig 4 weeks ago, and I'm just now taking the last bit of meat out of the cure so we can hang it and have DELICIOUS charcuterie in a few months. Sausage, chops, ham.... Thank You, Lord, for the abundance You've given us! ;-)

@Draak_Lincoln

4 ай бұрын

@@KatWiltonexactly! Animal fats are super healthy people have to stop believing the cholesterol lies

THANK YOU for posting this!! Organ meats are super foods and I've been looking for simple, delicious recipes. And what a brilliant idea to dip it in peanut sauce! You're awesome!!

@FowlFortressFarm

4 жыл бұрын

Oh, you are very welcome, Melissa! Thank you so much for the very kind compliment; I do hope you enjoy them ;-)

These are very hard to overcook! the butter will burn before anything so its super easy to make, even if you char the outsides it just adds flavor and tastes amazing!

@LegionCommander

2 жыл бұрын

Good to know, thanks

@jdub955

2 жыл бұрын

I agree!

This is the type of video I really enjoy. No fancy-schmancy "this-is-the-perfect-recipe" stuff. Awesome!

Great video! Thanks for the simple instructions. I'm getting ready to cook chicken hearts for the first time and I'm pretty excited about it!

@KatWilton

7 ай бұрын

Thanks! I'm so glad you found this helpful!

Fantastic. Love your stove! Many years ago when I was fresh out of High School, there was a Fried Chicken place in my Hometown in Ohio. Famous Recipe Fried Chicken. Of course in a small town I knew everyone that worked there. One young lady’s name was Jill. We gave her the nickname of “Jill Saint Chicken”. Jill used to save me Fried Chicken Hearts and every Friday I would drop in and get a styrofoam cup full of Fried Chicken Hearts. Cheers. .

Wow! These are fabulous! I used to get hearts and gizzards at the store, and always preferred the hearts. But they're tough. Recently, I found an Asian market nearby, where I can get 1-2lb packages of hearts alone. I'd fry them, and they'd be tough. I slow roasted them, like if they come with a chicken, and still tough. Finally, I decided to see what other folks do. It never occurred to me that a) the aortas would be tough, and b) short cooking time would keep them more tender. Watching this, I went out and got some hearts. I trimmed off the tops, cut in half, did simple seasoning (McCormick makes a great Rotisserie Chicken Seasoning), salt and pepper, and quick fried them for about 4 minutes. Just absolutely perfect! Cutting the hearts in half made them even easier to eat, and more tender. They're *so* good, they're now in regular rotation. Thank you very much for taking the time to make this video. Now; if I can figure out gizzards, I'm all set. I do remove the meat from the silver skin, and I don't like boiled gizzards, so now I'll see if shorter frying time does the same for them as the hearts.

@FowlFortressFarm

2 жыл бұрын

I do have a video on gizzards ;-) But I'm so delighted that you liked this method! Thank you so very much for your comment

@jonathansturm4163

2 жыл бұрын

Same with the livers. Hard to beat for flavour. Either short and sweet, or long and slow.

Just bought some chicken hearts today and I cant wait to try them! Thank you for this recipe :) loved that you showed how to clean them up

@KatWilton

4 жыл бұрын

Megatron, I'm so glad you found this helpful; please let me know how you liked your hearts ;-)

just bought some chicken hearts for the first time and had no idea how to cook them and your method looks nice and easy so thank you from Australia

@KatWilton

2 жыл бұрын

Oh, I hope you enjoy them! Of course, I always suggest that instead of purchasing from the supermarket, you find a local farmer so you get the BEST quality ;-) But please let me know if you enjoyed them, wherever you sourced them. Best blessings, and thanks for your comment

My mom used to fry the heart along with the rest of the chicken and she would give me the fried heart as a treat. I loved them!

@LegionCommander

2 жыл бұрын

I haven't tried this yet but I can't believe I've never had them before. My dad used to eat all the stuff we thought was "gross" as kids like neck bones and organ meats. Now I'm learning how many nutrients are packed into them and looking for recipes. The hearts are so cheap where I live too!

Coming from California and visiting southern Indiana. These have to be my favorite snack

Hello from Australia Kath. Chicken hearts are my favourite offal. Like you, I use a cast iron fry pan but I do the hearts a little different to you. As you do, I trim the top of the heart before slicing it in half. I season it like you do with salt, black ground pepper and fresh garlic. I use a heck of a lot of butter to fry the hearts, and when almost done; I season them with a few dashes of Worcestershire sauce and put in two or three sliced onions , which I cook down. Occasionally (depending on how I feel) I might dice two small potatoes and throw them in. I basically use the spuds as a filler. Just prior to completion; I make a thick gravy that is added in to the hearts and Bob's Your Uncle. We Brits love our gravy. Serve with hot buttered toast which is marvellous. I am going to have a go at making your recipe tomorrow for breakfast. Thanks for sharing. Cheers!

@KatWilton

Жыл бұрын

Oh, my goodness, that sounds positively SCRUMPTIOUS! I will definitely have to try it sometime, especially since one of our favorite meals (for breakfast) is sausage gravy over biscuits ;-) Thank you, Angus - and I love your Scottish name! I'm of Scots descent myself - Stuart and Matheson from Glasgow, centuries ago **smiles**

Really enjoyable video. 🌺🐝

While I have grown up with leaving them whole to cook as the first tasty treat for fried chicken, I may try cutting them in half to fry. I have low and slow cooked hearts with a bird in the crock pot and they are tender and delicious as well as the gizzards with them. Looking forward to your gizzard cooking. Stay safe from the storm.

@FowlFortressFarm

6 жыл бұрын

I like to cut them in half mainly because they cook up so fast. The time you see them in the skillet is the actual cooking time - two minutes? three? 😁

@FowlFortressFarm

6 жыл бұрын

Oh, and thanks so much for kind wishes about hurricane Florence; she looks like she's trending well south of us, though, and we're very far inland (north of Danville, VA). We have everything secured just in case though!

Well I cooked them last night for dinner. My husband wasn’t sure if he was going to like them but oh did he. We have been eating a Keto lifestyle for about 8 months now and have never felt better. I made a sweet and sour mustard sauce for dipping and they were so good. Thanks so much for sharing. Never in a million years would I have believed that I would be eating chicken hearts. Yummm!

@KatWilton

5 жыл бұрын

Oh, yes, they are addictive, aren't they? So glad you liked the recipe... And have you checked out the video I did on gizzards? They'll be another delicious surprise for you!

@LegionCommander

2 жыл бұрын

I am going right now to check out the gizzard recipe. I can get these so cheaply where I live and I'm excited to try it tomorrow.

I'm going to try it today 😍 thank you for sharing this easy yet amazing looking recipe 😊💖

So glad you taught us this before. Now I save hearts and love them, just the way you taught,

@KatWilton

5 жыл бұрын

Thanks so much, Ruth! I love teaching new recipes, especially ones that might "stretch" someone's culinary tastes. The only downside to turning people on to the yumminess of chicken steak bombs is that it might mean fewer for us to devour! LOLOLOLOL

Made chicken hearts for the first time last night and loved them. Still have some to cook so I'm going to try cutting them in half like you. Thank you for the video,!

@FowlFortressFarm

5 жыл бұрын

It's my pleasure! I hope you like them as much as we do ;-)

@EpicBundy

3 жыл бұрын

Don't cut them in half. Just trim the top, salt and pepper , put it on the grill. 3 min they're great. Juice and delicious. Some drops of lime, perfection!

Wow great video, thanks! Looking forward to watching more videos from your channel.

Thanks for this video. Making chicken hearts and gizzards right now. As someone said about more people doing the carnivore diet here I am!! 🙌

Hit about ready to pull out LOL

Sounds/looks great. And a fantastic finale w/ Tsang sauce.

My bro got a few packs of hearts today. I did your technique of cutting in 2 and frying in butter. I brined them prior. Came out great put it over white rice. Very grateful.

@KatWilton

4 жыл бұрын

Oh, I'm delighted! I'm so glad you enjoyed them 👍🏻👍🏻👍🏻

@travv88

11 ай бұрын

oh yea I might try it over some rice

This is my second video watching someone show how they cook their chicken hearts. I must be the only one that cook them as is lol not once have I been sick either but I do boil my chicken hearts first for a couple of mins(no more than 5 to avoid them from being rubbery) till they start sizzling then throw in my ingredients. After I attempt the first recipe on my TO DO list, will follow up with yours. Thank you so much for sharing :)

@KatWilton

5 жыл бұрын

Thanks so much for your kind comment! Please let me know how you like my method of cooking the hearts when you get around and it 👍🏻😉

@user-oi1rd5ob3v

5 жыл бұрын

@@KatWilton Will do! I'll be doing them over the weekend so will let you know then :)

I was looking for something simple and easy amd this was PERFECT!!! Cant wait to try it!! Thank you!!!!! 😁😁😁

@FowlFortressFarm

5 жыл бұрын

I hope you enjoy the hearts as much as we do! 👍🏻

Great video. Good idea on cutting them in half. Speeds up cooking time. Love my garlic powder. Will try this recipe tonight!

@FowlFortressFarm

3 жыл бұрын

Awesome! I hope you enjoy them!

@jonathansturm4163

2 жыл бұрын

Halving them also allows you to remove any blood clots. This dish goes well with a little rice cooked in coconut milk.

I love your stove!!

@FowlFortressFarm

2 жыл бұрын

Thank you! It's very good - not perfect, because I don't have Super Hot and a Super Low burners, but I'm 90% delighted with it. It's a... 17 year old Kitchenaid 😁

This looks so good. Gonna add some chili too and try this. I have some sauce left from todays coq au vin.

I want to try this. I've heard chicken hearts have quite a bit of something called phosphatidylserine, a nutrient that plays many roles in the body and particularly in the brain where it aids with memory, focus and coordination. I'm all for getting my nutrition from foods where ever possible and considering phosphatidylserine supplements aren't the cheapest. I tried them once but I remember not liking them because they were chewy. The taste seemed okay though and I recently started really enjoying grass fed beef liver, so I think I'm interested in venturing out and trying other organs, especially these ones again now that I know how to properly prepare them. Thanks for your video

I made it tonight and they were so yummy. The only problem was that I bought only 2 lbs. Next time will double

@KatWilton

5 жыл бұрын

So glad you enjoyed - and, yes, they can be kinda addictive 😉👍🏻

So delicious !!

I can’t wait to try this. I think I’ve been missing out.

@KatWilton

2 жыл бұрын

I'm torn between saying "NOOOOOO! I want all the chicken steak bombs for myself!" or rubbing my hands together evilly, and cackling "Yesssss, my Preciousssss, another convert to the Dark Sssside!!!" 🤣🤣🤣🤣🤣 I do hope you enjoy them when you try them 😉

These look delicious. Thank you very much!

I love them cooked with gizzards in the instant pot with a can of cream of mushroom. They come out so tender!

@FowlFortressFarm

Жыл бұрын

Oh, that sounds good! Anything else added besides the cream of mushroom?

@sarahbtothew6610

Жыл бұрын

@Fowl Fortress Farm I use maybe 3 lbs total. 1 package of each hearts and gizzards. Then seasoned with s&p, garlic powder, onion powder, and a little old bay smd parsley. Added some chopped onion and 1 can chicken broth and one can cream of mushroom. Set timer for 15-20 mins. Then when done added a little cornstarch slurry. We serve over rice or mashed potatoes. Kinda remins me of stew meat. Would prob be good with carrots and potatoes mixed in.

That looks really good. I’m going to have to try it.

@KatWilton

5 жыл бұрын

Have you tried it yet?

I try this 😊looks amazing

Just bought my hearts cant wait to try this!!

This works. Very tasty. Even had the Thai Peanut Sauce already.

Great vedio and presentation. I also like cast iron cooking. Your recipe is so simple and easy I have adopted it for snacking. How will this recipe work on gizzards.

@FowlFortressFarm

2 жыл бұрын

Hm, I honestly don't know; I've only ever cooked gizzard low and slow. If you try this with gizzard, will you comment again and let me know how they turned out?

I'm doing this in a few minutes ❤❤❤❤ looks amazing

@FowlFortressFarm

5 жыл бұрын

Crystal, how did you like them?

Now that "carnivore" is a diet, this will get more hits.

@KatWilton

5 жыл бұрын

Paul, I apologize; I didn't see your comment until now. Thanks for chiming in, and I do hope more people get turned on to the yumminess of chicken hearts - even if that means less for me, LOL Have you seen my video on gizzards?

@B.H.1987

4 жыл бұрын

Lol, that's exactly the reason why I looked for chicken hearts recipe. I've been on a Carnivore diet for few months now ..

@B.H.1987

4 жыл бұрын

ɮօʊռċɛ օʄʄ I’m barely able to make ends meet. I rely heavily on minced beef, eggs and the occasional cheap cut steak here and there.

Love this vid....I love to keep fat on almost all the meat I cook...this adds so much flavor~....btw...love your kitchen~~

@KatWilton

3 жыл бұрын

Thank you! I ripped out the old kitchen (this is a modular home, and the "stock" kitchen was pitiful) and replaced it before we moved in. The lady at Lowe's was astonished - I looked around for about 30 minutes, came over to her, and said "I want this, this, this, this, this, and this." No hesitation or waffling. I told her I'd been planning this kitchen for 15 years 😁😉🤣🤣🤣

Do you think these could be air-fried? Coat the hearts with butter and throw them in.

@KatWilton

2 жыл бұрын

Air fryers are something I've never uses, Tommy, so - sadly - I can't say. However, I believe the air fryer is pretty versatile, so definitely give it a try and let me know how it came out.

THANK YOU FOR THE RECIPE I JUST MADE IT AND IT TASTE GREAT

@KatWilton

2 жыл бұрын

Yay! Glad you liked it!

Oh that is soo good and I am definitely doing this dish thank you so much 🤗💖💖💖

I fry chicken hearts in butter with salt and pepper. And then i love to eat them with cranberries.

@FowlFortressFarm

Жыл бұрын

That sounds DELICIOUS!!!!

Thanks for your great video on how you prepare and cook your chicken hearts... They are something I used to enjoy on a regular basis when I lived in Spain ... Here in Canada I never see them for sale, but I had a desire to have them lately and am going to see if I can find them here... ( usually they are only found frozen, but I want some fresh ones)... It's now January 2020 so Happy New Year...

@KatWilton

4 жыл бұрын

Happy New Year to you as well! I wish you luck in finding chicken hearts. Perhaps you might find a local farmer who raises meat chickens and ask if s/he has any hearts? Likely they'll be frozen, but they'll still be really good after they're thawed and cooked. I hope you find some! Thanks so much for your kind comment; it's much appreciated ;-)

thank you for this video. i'm going to try cooking them this way

@KatWilton

5 жыл бұрын

SampaJasli, have you tried it out yet? How did it go?

@SampaJasli

5 жыл бұрын

@@KatWilton it went great. its very simple but delicious. cutting them in half is important. they brown better, and get slightly crisp rather than rubbery. next time im going to add some green chili and garlic near the end of cooking.

Thank you for this! I've been struggling with my health for a very long time, and in the middle of a flare up/infection recovery right now. I figure it's time to try eating organ meat to save money on supplements and give my body some strength.

@KatWilton

4 жыл бұрын

Oh, I hope this helps! And, I think I might try to make some videos on how to make headcheese and pâté the next time we harvest a pig 🤔🤔🤔

@estherc.536

3 жыл бұрын

@@KatWilton I'm subscribing now, since you mentioned the pig recipe videos you'll be doing. I got a 20 lb. box of frozen chicken hearts today, waiting on half of them to thaw. This will be my first time trying them, can't wait!

SPG works for everything!

0:42 I'm painfully suffering in brazilian noises hahaha Jokes aside, it looks delicious! I'll definitely try this way to cook hearts!

Hi Cathy: Loved your receipe on chicken hearts. Could you please tell me if I want to freeze them after cooking how long should I freeze them for safely? Thank you.

@KatWilton

4 ай бұрын

Hm... I suppose you could freeze them after cooking them, but I've never done so; usually I freeze the raw hearts (if they last that long), and cook AFTER defrosting. So, truthfully, I wouldn't be able to give you "official" guidelines. If I were to guess, though, I probably wouldn't freeze cooked hearts more than 3 or 4 months.

Those look yummy

@KatWilton

6 жыл бұрын

Thank you, Clare! I hope you try them and find them as delicious as we do!

organ meats are one of the healthiest foods you can eat

@Ash_G

2 жыл бұрын

Then you should try beef heart. It is quite a sight. Best to try it well after Halloween.

@Dom-zr9zu

2 жыл бұрын

Unless you have gout or cholesterol issues

That shit was banging..... that means delicious. Thank you me and my 9 year old daughter love them. I told her it was steak though😁

@KatWilton

5 жыл бұрын

LOLOLOLOL Well, did you finally 'fess up? So glad you enjoyed them... *sigh* That does mean fewer hearts for me, though 😂😂😂

@beedebawng2556

3 жыл бұрын

@@KatWilton BTW do the chicken livers need washing before hand, too?

so you could fill up a deep frier with melted butter and do a quarter pound alot faster?

@KatWilton

4 жыл бұрын

I don't know, but I sure would love to try! LOLOL

Nice

Some say cook it _low and slow_ because it is pure muscle and the long cooking will tenderise it. But I have no idea how long and how... The only low&slow I have ever tried before was a lamb casserole with 3 root vegetables. Any thoughts?

I would try these

It can definitely work on non-stick, just dont move it around so much, let it brown before you do.

Is it ok to eat the aorta and/or the pericardial sac?

@KatWilton

2 жыл бұрын

I don't think that there's any issue at all with eating the aorta or pericardial sac; I only trim them because of their texture.

Ha ha she said (shart ) at 1:00 minute in. Love chicken hearts. 🥰

1) can you use fresh garlic? 2) is it essential to do them in small batches, or could you cook them all at once?

@FowlFortressFarm

Жыл бұрын

Of course you can use fresh garlic, but I would be careful since you want your pan pretty hot to quickly sear/cook the hearts - garlic can burn easily, as I'm sure you know, and burned garlic is NOT yummy! As for the smaller batches, I do it that way so I don't overcrowd and "steam" the hearts instead of searing them. If you have a pan that is big enough to fit them all in without crowding, go for it!

@real_andrii

Жыл бұрын

@@FowlFortressFarm thank you for a quick reply! 1) agreed, burnt garlic is no good. Had it once - never again. 2) just what I thought, smaller batches to prevent steaming/boiling. Will definitely try your method, but with non-stick pan (have only it at the moment).

Hi Cath, do you wash the Chicken's Hearts before preparing them?

@KatWilton

2 жыл бұрын

Hey, Alice! No, not really. I process all my own chickens, so I know how clean their gizzard, livers, and hearts are. Really, it's just trimming them up as I demonstrate in the video.

@Alice-es2rs

2 жыл бұрын

@@KatWilton Thanks Kat:)

nice and simple....thnx

I usually boil it then drain dry em with a paper towel then throw fry em like u with butter and then lemon pepper ooh yeah don’t forget about the gizzards

There great this is my second time eating chicken hearts

@goldenerafanatic4042

3 жыл бұрын

What they taste like?

@alpha4887

3 жыл бұрын

@@goldenerafanatic4042 grilled chicken

I bought a couple pounds of these for my dog as a treat, never made them before. I appreciate the recipe but I'm not an organ meat dude. Cheers!

@KatWilton

2 жыл бұрын

Oh, but you should try them, just once! There is a reason I call them "chicken STEAK bombs" LOLOL 😉

I would dry them off with paper towels before frying...less chance of "steaming"

Making this tonight! Would you cook gizzards the same way?

@auvierasmith1386

5 жыл бұрын

How did it taste??

@shalinbreanne86

5 жыл бұрын

@@auvierasmith1386 it was good!

@KatWilton

5 жыл бұрын

Shalin, have you tried the recipe for the gizzards yet?

@EpicBundy

3 жыл бұрын

They're delicious but thought. Cook them in a pressure cooker until tender than do your thing.

Dang just started dropping the medical names. Better listen to this woman. Oh and she uses cast iron and butter, I'm in love 🥰

Just out of sheer curiosity were you raised on a farm? I have family roots in Grayson county.

@KatWilton

4 жыл бұрын

Nope, I was a city - well, suburban - girl for most of my life. The farm thing has only been for the past six-ish years. Frankly, if you had told me 6 or 7 years ago that I was going to be a farm girl and love it, I would have told you to check your meds, LOLOLOL ;-)

I eat the whole thing…and I throw them in the pan with seasonings and onion. That’s it’s.

I keep the trimmings to flavor a small batch of broth.

I give mine a little squeeze cause sometimes they have a blood clot in them

I use these for fishing bait

Should I rinse and clean the hearts before cutting the top and cutting it in half?

@TheZotac777

3 жыл бұрын

Yes

@KatWilton

3 жыл бұрын

I would say "maybe." If you harvest your own chickens like we do, then yes, rinsing and cleaning the hearts is advisable (and also, actually, part of the processing anyway - at least for us). Generally, however, commercially available hearts in my experience are already clean enough; just give them a good look over to make sure they're clean, and proceed. I can't remember if I said it in the video, but the reason I cut off the top is to remove the aorta (ventricle?) which can be chewy and not the best texture. If you are using a different recipe where you'll be cooking the hearts low and slow - like stewing, for instance - you MAY not need to do that, since the long cook MIGHT tenderize it sufficiently. YMMV, and I can't say for sure since I always cook hot and fast as I show in this video.

@craiglandes754

2 жыл бұрын

I just soaked in a small bowl of water with about a tablespoon of salt while I was getting the pan ready. Maybe 5-10 minutes. The salt kills any bacteria on the outside, and frying them kills anything inside them (assuming you actually cook them through). I only found one (they're all processed in the store) that still had the outer heart skin/sac (pericardium). All the rest were clean.

You are obviously very experienced cooking chicken hearts, but how would a noob gauge "done enough" in the pan?

@KatWilton

2 жыл бұрын

Good morning, Tommy! Well, for "done enough," I guess I'd refer you to a steak - after all, I do call these "chicken steak bombs" LOLOL. These are such small morsels that I would err on the side of under cooked, since you could toss them back in for a little bit longer. With a hot pan, these cook very quickly, so I wouldn't go for more than 5 minutes. Sorry this is so vague, but it is a bit touchy-feely ;-)

I'm also wondering if they have less cholesterol than chicken livers

I'm wondering if you can add crushed garlic and onions to chicken hearts

@DavidSmith-eg5le

3 жыл бұрын

I'm also wondering if they have less cholesterol than chicken livers

@KatWilton

3 жыл бұрын

The cholesterol question is beyond my knowledge, but of course you can add onions and garlic! 👍🏻😉

@craiglandes754

2 жыл бұрын

Yes. I watched numerous videos in addition to this one (this is the Best!), from Africa, Korea, Japan, and China. Many people routinely make sauces, and/or fry the hearts with onions, ginger, and other veggies.

Why do you cut the tops off? Is there something chewy or just unpleasant about it?

@KatWilton

3 жыл бұрын

The aorta(?) comes out there, and I find that yes, they're a bit chewy, and also that they can keep a "newbie" from trying the hearts ;-)

Great vid until the peanut sauce part. If they need be dipped in a crappy toxic sauce are they really any good!

@KatWilton

Жыл бұрын

So I'm sure you never add ketchup to hamburgers or mustard to hot dogs, but only ever eat them plain? It's sad that I need to remind you that everyone has their own preferences and that it's discourteous and uncivil to bitch about a preference as trivial as this? Mend your tone and consider using constructive criticism rather than bitching.

hopefully that was a fly & not a roach on the counter there in the beginning lol

@KatWilton

4 жыл бұрын

Are you talking about on the cutting board just before I show how to clean the heart? That's a little blood from the previous heart I'd cleaned.

Anyone got any suggestions for a side like sauce that’s “carnivore” “friendly” ?😂😂

i always overcook chicken heart :(

do you have to 'clean' them?

@KatWilton

3 жыл бұрын

I would take off the pericardial sac and trim the vein at least. Of course, what you get in the store is typically already cleaned.

I cooked chicken hearts and I got soooo sick. I don't think I under cooked them. I'll Definitely cut them in half next time. Maybe even use em in a stew.

@KatWilton

5 жыл бұрын

Heather, I'm so sorry to hear that; I hope you recovered quickly. How fresh were they? I'm blessed to be able to use hearts from chickens I've raised myself, so they're CRAZY fresh, and I'm assured of excellent quality. Perhaps your source for the hearts was having problems?

Do you wash your hearts?

@FowlFortressFarm

3 жыл бұрын

Not really, they're already pretty clean. I might rinse them a little if I need help getting some pooled blood out, but that's not usually an issue.

Do cooking oil work ?

@craiglandes754

2 жыл бұрын

Yes. I use about 3 TBsp corn oil in a 12-inch steel pan, and put 1-2 TBsp butter in to let me know when the oil is hot enough. When the butter stops bubbling, in goes the food -- in this case, the hearts.

Is the aorta and pericardial sac that was cut not edible?

@KatWilton

3 жыл бұрын

Good question; I'm not sure. Certainly there's nothing *toxic* about them. If I were also making stock, I would certainly put them in with the bones and so on. I suspect that it's more of a textural preference, because I believe the aorta would be a bit chewy, and the pericardial sac... well... I dunno. It just didn't seem appetizing to me, so I discarded it ;-)

@QuangNguyen-dw9je

3 жыл бұрын

@@KatWilton thanks for your response. I have never cooked chicken hearts before so I wanted to make sure if I try it and somehow miss thec sac hopefully the dish would still be edible

@craiglandes754

2 жыл бұрын

Until I saw this video, I ate them all the time. But they're what makes the "heart" so tough. By removing the aorta and sac (if present), the result was an order of difference better! Way less effort to chew, with no more exhausted jaw muscles. :-)

Oh god..

Galic Power? Why not use real garlic?

@FowlFortressFarm

3 ай бұрын

Because I just happened to use powdered? Also, I find that the powdered garlic seems to not burn as much as fresh garlic does in this recipe. You are, of course, free to use whatever you prefer.

I'm cooking chicken farts today I look forward to it

You don't clean out the blood?

@KatWilton

5 жыл бұрын

Usually there's very little left to clean out, so I don't fuss too much about what remains.

what about your pinky hair? don't you want to take it off?

@FowlFortressFarm

4 жыл бұрын

Pardon? I don't understand what you're asking.

Everyone who wants a real good receipt. Just try to find the same thing in Russian. Because it’s a real thing in Russia and Ukraine.

Don't use Butter. Use lard.

@FowlFortressFarm

3 ай бұрын

Butter actually adds a flavor I like, though I do have to be careful not to burn it; perhaps I ought to switch to ghee.... 🤔

I feel like a cannonbolism lol eating hearts

These are dirt cheap as well.