Chicken hearts are a lean source of protein that can be used in a variety of dishes. They have a mild flavor that is slightly gamey similar to beef. They are chicken giblets alongside liver and gizzard. Chicken hearts are an excellent source of iron and other nutrients. It is important to note that chicken hearts should be cooked to about medium doneness with a blush of pink as they can get tough if overcooked. Some ways to use chicken hearts include:
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Grilled: Chicken hearts can marinated, skewered, and grilled as a skewer or a kabob.
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Sautéed: Chicken hearts can be sautéed with butter, onions, garlic, and seasonings to make a simple and flavorful dish.
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In stews and soups : Chicken hearts can be simmered with vegetables and seasonings to make a hearty stew or soup.
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Added to ground meat dishes such as chicken meatballs to deepen flavor and add protein.
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Chicken hearts are essential in traditional offal dishes such as "menudo" and "caldereta".
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In some cultures, chicken hearts are also considered a delicacy and are consumed simply grilled or sautéed with salt.