I need to start eating really cheap for a while and chicken hearts seem like just about my budget...

They sautee really well.

Do you cut them into smaller bits first, or sautee them as whole?

halve or quarter em, fry em up, and throw some Johnny's on em

I usually just split them.

marinate them in soy sauce, with some garlic and salt. Grill(preferred) or fry them, it's pretty good.

I got a fucking hardcore food poisoning from one of these a decade ago, but I still love them.

I've had beef heart with some peruvian friends but never chicken, how would you describe the flavor/texture? thinking about buying some to grill up

Get a grill pan, they're great. And not just for chicken hearts.

The flavor is like dark meat chicken only a bit more concentrated. They don't really have the same gamey/offal flavor that some organ meat has.

yeah, the heart constists of a cytoskeleton that stretches between each cardiac muscle cell. baking them isnt good enough to break down the skeleton, grilling or frying them is your best bet.

Beef heart is so frustrating to prepare.
So much fat to peel off and cut away and the meat is pretty chewy in the end anyways.

Chickenwarriors as ourselfs will rule one day!

That's why you stuff it with mushrooms walnuts breadcrumbs tarragon bacon and chicken liver then casserole it low and slow in a Dutch oven with floury potatoes you faggot.

My mom gave me one of these and I wish I had a cast iron flat pan instead. This isn't a good sub for a grill at all.

Chicken pie

By Hope Malau 07 September 2015

Cheap cuts of chicken make the best pie. Try it for yourself.

Serves: 6

Preparation: 10 min

Cooking: 1 hr 10 min

30 ml (2 T) oil

600 g chicken gizzards

2 red onions, sliced

120 g smoked pork rashers, chopped

3 cloves garlic, chopped

120 g mushrooms, sliced

300 g chicken hearts

250 g chicken livers

15 ml (1 T) flour

1 bay leaf

15 ml (1 T) sugar

300 ml chicken stock

salt and pepper

250 g puff pastry

beaten egg, for glazing

Preheat oven to 200 °C.

Heat oil in a pot over medium heat and add the chicken gizzards in batches until browned. Add the onions, pork and garlic. Continue cooking until the onions are soft.
Add the mushrooms, chicken hearts, livers and stir in the flour. Cook for 2 minutes. Season well and stir in the bay leaf, sugar and stock. Bring to a boil and simmer for 30 minutes. Season and cool.
Put the chicken mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish, making sure the edge is sealed. Cut a steam hole in the centre and glaze with egg.
Bake in the oven for 20 minutes. Reduce heat to 170 °C and continue cooking for another 10 minutes or until the pastry is golden. Cover the pie with foil if it browns too quickly.

Make some Hungarian pörkölt. It's the bomb. There's a recipe at the bottom of this page: thursdaytea.com/2014/10/31/hungarian-chicken-heart-stew/

I've never ever heard of lemon in pörkölt, so I would omit them completely. Obviously you don't have to use gizzards.

make tacos with them.

remove the membranes and chop into tiny pieces.

season, serve on corn tortillas, cover with raw onion, cilantro, lime and hot sauce.

imo it makes them better to eat because theyre not so grotesque looking anymore. taste is just like concentrated dark meat

Grill pans are fucking awful.
All they do is make those "grill marks" on your food. They are actually less effective for cooking than a normal flat pan.

>pretty chewy in the end anyways.
You're not cooking it long enough. It's a tough muscle. Low and slow.

hungarianfag checking in, I second this (just make sure you have good paprika). website is broken so I'm doing OP a favor here:

Hungarian Chicken Heart Stew
Makes 4 servings

Ingredients:
1 ¼ lb. chicken hearts and gizzards
2 tbsp. all-purpose flour
3 tbsp. butter, divided
2 tbsp. olive oil
2 red onions, diced
1 tbsp. minced fresh garlic (2 or 3 cloves)
2 ½ tsp. smoked paprika
1 ½ tsp. kosher salt
Fresh-ground black pepper
½ cup dry red white
4 cups chicken or vegetable stock
Fresh oregano

Rinse meat and pat dry. Prepare gizzards by peeling off any yellow skin, then halving each “lobe.” Prepare hearts by slicing lengthwise in half. It’s a rustic stew, so the pieces don’t have to be perfectly even, but try to keep the size more or less uniform. Sometimes a piece of liver sneaks into the package—throw it out, since it will make the stew bitter. Toss gizzards and hearts with the flour and 1 tsp. salt.
Heat a large heavy-bottomed stockpot over medium-high heat, then add 2 tbsp. butter and 1 tbsp. olive oil. When the butter is melted and sizzling, add the chicken and sear, stirring frequently, until the outside of the meat starts to brown. Add the wine and continue stirring until well combined. Scrape the mixture into a bowl and set aside.
Add the remaining olive oil and butter to the pan and melt over low heat. Add the onions, paprika, a few grinds of pepper, and the remaining ½ tsp. salt to the pot. Cover and let the onions sweat over low heat until they soften and start to break down, 10 to 15 minutes. Add the minced garlic and simmer another 5 minutes.
Add the chicken and wine mixture back to the pot, then add the chicken stock and stir well. Bring to the boil and then reduce heat to medium-low. Simmer gently until the meat is tender, at least one hour. Stir in chopped oregano 10 minutes before serving.