Chicken Hearts Recipe - Healthy Recipes Blog (2024)

FAQs

Are chicken hearts healthy to eat? ›

Eating a chicken heart can be a good way to get protein and important vitamins and minerals. Chicken heart is high in cholesterol, but it is usually safe for most people to eat unless they have high cholesterol or are at risk for heart disease.

Chicken hearts taste much like dark meat, but with a slightly metallic, gamey flavor. They have a satisfying, chewy texture when grilled. The taste is noticeable but not overpowering. This makes chicken hearts highly customizable; the bite-sized morsels lend themselves to all sorts of marinades and seasonings.

Potential downsides

This is because chicken hearts are high in purines, a compound found naturally in many foods, including organ meats. When your body breaks down purines, it can increase levels of uric acid, which can accumulate in your joints and cause a gout flare-up ( 12 ).

No, it is not recommended to eat chicken gizzards and hearts every day. Eating too much of these organ meats can increase your risk of high cholesterol and other health problems. It is best to limit your consumption of these organ meats to a few times a week.

Start by preparing the chicken hearts. Trim any veins/arteries and remove any blood clots. Slice each heart lengthwise, cutting 3/4 of the way through to open it up so it lays flat. If you find clots upon slicing, just rinse under water.

We get it: Raw chicken is slimy when it comes out of the package, and you want to wash it off. But according to the USDA, it's safer to destroy bacteria when you cook it. A recent study looked at people who washed raw poultry for a meal.

Ensure the hearts are cleaned thoroughly, then fry them at 350 degrees for about six to eight minutes.

Beef, lamb and chicken hearts along with liver are a great source of Vitamin B12, which is good for your entire nervous system, DNA production, healthy red blood cells, and overall energy booster.

Pasture-raised chicken hearts do a body good. It's a fact. Nutritionists call them superfood sources of vitamins and minerals like omega-3s. Of course, the health of those hearts and the benefit to you directly correlate to the source.

If your chicken is slimy, has a foul smell, or has changed to a yellow, green, or gray color, these are signs that your chicken has gone bad. Toss any chicken that's past its use-by date, has been in the fridge for more than 2 days raw or 4 day cooked, or has been in the temperature danger zone for over 2 hours.

Is boiled chicken heart healthy? ›

Chicken heart has a Nutrivore Score of 689, which makes it a high nutrient-dense food! It's a concentrated source of many nutrients including coQ10, B vitamins, zinc, taurine, copper, iron, protein, phosphorus, MUFAs, and linoleic acid.

Color is not a reliable indicator of safety or doneness. Safely cooked poultry can vary in color from white to pink to tan. All poultry should reach a safe minimum internal temperature of 165 °F (73.9°C) as measured with a food thermometer.

And look, here's the deal with chicken hearts. You want to eat them medium to medium rare like this. Otherwise they're gonna be super chewy and gross.

In general, heart is lean but can be a bit tough.

Overall chicken hearts are much lower in B vitamins in comparison to pork and beef heart; although they are a better source of folic acid. Additionally, chicken heart is often the easiest to source. The amount of calories, protein, fat, and carbs are based on 1oz (28g).