You Should Grill More Chicken Hearts.
I’ve never shied away from eating meat intuitively. I find that eating chops and steaks on the bones, offal and even a straight face are all very enjoyable. Bone steaks are a bit expensive for everyday consumption and faces require a lot of preparation, but chicken hearts are cheap, easy to chop, easy to prepare, and surprisingly versatile. Plus they are very good.
You can buy a pound of chicken hearts for about fifty dollars, or even cheaper, depending on where you buy the meat. (I bought mine from an Asian grocery store for $ 1.35 a pound.) You can ask the butcher to peel them, or you can trim excess fat and small arterial pieces yourself. I keep most of the fat, but I cut off the arteries. (They are easy to spot; they look like little white tubes.)
After peeling, you can pickle or not pickle – they are good anyway and I really appreciate that about them. It’s the perfect last-minute bite-sized piece of meats to complete your grilled menu, and if you give them just a few minutes of attention or offer them the luxury of 24 times in a flavored marinade, they turn out great.
The marinade doesn’t need to be complicated. I find that equal amounts of soy sauce and vinegar (sherry or apple cider) with three tablespoons of sugar is fine. ( They ‘re good too.) Just an hour in the sweet and savory liquid is enough to season the hearts completely, but you can leave them full 12. You can also skip the soak entirely and season with the rubbing , but you can make it even easier. The chicken hearts taste is dark and meaty but not sparkling, the texture is pleasantly chewy, and all it takes is a generous sprinkle of kosher salt to highlight both of these qualities.
To cook the hearts, place them on (soaked) bamboo or metal skewers and make the grill nice and hot (turn it on high). Cook the hearts for about three minutes on each side, if longer, then the hard little pumps can turn from chewy to rubber. (I am wrong for caution and sample the heart the moment it takes on a color.) Serve immediately, with or without a brush of your favorite sauce – barbecue and teriyaki are fun – and remove from the skewer. teeth. Shish kebab is not a bone, but it is still quite primitive to eat them in this form.