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/ck/ - Food & Cooking

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>> No.15856789 [View]
File: 250 KB, 1440x900, chicken-heart-yakitori-11-1440x900.jpg [View same] [iqdb] [saucenao] [google]
15856789

>>15856770
I haven't had chicken hearts, but I imagine you can just slice them in half and use them as you would any other cubed dark meat. I think the closest ive had to chicken hearts was rabbit hearts. I just battered and deep fried them, was really tasty.
Try stir fry, pan fry, deep fry, make into stew, curry etc. A quick google search revealed this, skewered japanese style, looks really tasty.

>> No.15767904 [View]
File: 250 KB, 1440x900, chicken-heart11-1440x900.jpg [View same] [iqdb] [saucenao] [google]
15767904

The tastelet fears the chicken heart

>> No.14253906 [View]
File: 250 KB, 1440x900, chicken-heart-yakitori-11-1440x900[1].jpg [View same] [iqdb] [saucenao] [google]
14253906

>>14253649
https://youtu.be/-aH7p3GMb_c?t=34
https://jesspryles.com/recipe/chicken-heart-yakitori/

>> No.11046644 [View]
File: 260 KB, 1440x900, F7376FED-F102-412D-AD1E-C4CB366A3D44.jpg [View same] [iqdb] [saucenao] [google]
11046644

>>11046607
Because it IS tasty. Heart is a dark, rich-tasting meat with very short, fine fibers. I like to use beef heart in place of conventional cuts for pot roast and use chicken hearts for yakitori.

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