Cooking Chicken Hearts

BEFORE COOKING:

Before cooking, trim the veins, arteries, and fat from the chicken hearts, cut them in half, and rinse thoroughly.

COOKING:

Place them into boiling water. Cook for 40–60 minutes on low heat. If making broth, skim off the foam (a brownish froth formed from coagulated protein) during the first 10–15 minutes – this ensures a clear broth. After 20 minutes from boiling, you can add a whole peeled and washed onion. Add your favorite spices, e.g., pepper, marjoram, allspice, bay leaf. Finally, salt to taste. Cook covered. Chicken hearts are done when a knife or fork can be inserted easily.

SERVING SUGGESTION:

Serve the chicken hearts with boiled vegetables, mashed potatoes, or cereals, seasoned to taste.

Enjoy your meal!