Poultry

Heart

Chicken hearts are small, dense muscle morsels—mild, slightly iron-rich, perfect for skewers and quick sautés. They cook faster than gizzards and need less pre-tenderising. Trim vessels, marinate if desired, and grill or pan-sear hot until just cooked through. Overcooking toughens. Great for yakitori-style service and for mixed giblet sautés. Rinse cavities clean. A thrifty high-protein snack meat.