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Jan 16, 2006 01:23 PM


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i am a real do-not-throw-anything-away chef.that said, i am finally putting out the above question, as i never know what to do with these innards. (i use the chicken necks for stock and the livers for pate or the kitties). thanks much for your help.

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  1. I love the hearts sauteed or grilled, over rice, but it might be an acquired taste...they're a little chewy, that's why I like them! Could make an unusual appetizer, with organ meats being on so many menus. Kidneys, I don't know.

    1 Reply
    1. re: coll

      I am in total agreement. If you cut the heart into thin slices, it is fantastic sauteed and put over rice. Likewise, I have no idea what to do with kidneys.

    2. The dog loves them.

      1 Reply
      1. re: Ellen

        Mine do too! But you could also try chopping them up into dirty rice.

      2. Fried hearts and gizzards are great Sunday afternoon football fare. And, if you get really handy , a little cream gravy to dip them in makes it even better.

        Oh, frying up the livers is just fine also.

        1. I love fried chicken hearts. Soak in buttermilk and Louisiana hot sauce. Dredge in seasoned flour. Deep fry. Mighty good. I can eat dozens at a time, and the last one is as good as the first. Don't know about kidneys.


          1. One of the traditional items in a Brasilian Churrascaria is grilled chicken hearts. So - if you're planning an authentic churrasco (I'm sure the call for such a dinner comes up all the time), you can impress your guests with a skewer full of grilled chicken hearts among all the other delights (farofa, cupim etc.).