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Also known as: raw chicken heart, chicken heart, corazones de pollo, murgh ka dil, poultry hearts
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw chicken hearts are highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
They have a dense, chewy texture and a slightly metallic, gamey flavor similar to dark meat chicken but more intense.
Rinse them under cold water, squeeze out any clotted blood from the chambers, and trim off the white fatty cap or any protruding vessels if desired.
Yes, they freeze very well. Store them in an airtight container or freezer bag for up to 9 months.
The most popular methods are pan-searing with garlic and butter, grilling on skewers (yakitori style), or slow-braising in stews.
Yes, they are nutrient-dense organ meats, exceptionally high in iron, zinc, and B vitamins, though they are also high in cholesterol.
Chicken gizzards are the closest substitute in terms of texture, though they require longer cooking. Beef heart (cut into small pieces) is also a good alternative.
Fresh hearts should be firm and dark red. If they feel slimy, have a sour or ammonia-like smell, or turn a greyish color, they should be discarded.
Yes, like most organ meats, chicken hearts contain a significant amount of cholesterol (about 242mg per 100g).
chicken hearts is a versatile ingredient found in cuisines around the world. With 153 calories per 100g and 15.5 grams of protein, it's a nutritious addition to many dishes.
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