Chicken hearts are a flavour-packed, nutrient-dense cut popular in Asian and Latin-style cooking, whether skewered over the grill, pan-fried or slow-cooked into a rich sauce. Small, tender and quick-cooking, they’re an easy way to add variety and reduce waste in your kitchen.
How to use it
1. Trim any excess fat or connective tissue from the hearts.
2. Marinate in your favourite blend of soy, garlic and chilli for extra flavour.
3. Skewer and grill over high heat for 2-3 minutes per side.
4. Alternatively, pan-fry in a hot pan with butter until browned and just cooked through.
5. Rest briefly before serving to keep them juicy and tender.
| Storage Requirement | Keep refrigerated below 5°C. Use within 2 days of purchase or freeze immediately. |
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| 1. Trim excess fat or connective tissue from the hearts. 2. Marinate in soy, garlic and chilli for extra flavour. 3. Skewer and grill over high heat for 2-3 minutes per side. 4. Alternatively, pan-fry in butter until browned and just cooked through. 5. Rest briefly before serving to keep them juicy and tender. |
$10.00
