5 Ingredients or Fewer

Anya Fernald's Chicken Hearts Cooked in Brown Butter

April 14, 2016
2 Ratings
Photo by Brown W. Cannon III
  • Serves 6
Author Notes

Like so many offal dishes, chicken hearts should never be cooked beyond medium-rare, after which point they become chewy and unpleasant. You should aspire to a heart that’s sizzling brown on the outside and pink within. I keep a couple of half-pint containers of chicken hearts in the freezer—they thaw quickly under warm running water, making this a great last-minute meaty starter for a vegetable-heavy meal. I usually plan for about three hearts per person, which guarantees you won’t have leftovers. If my daughter is in attendance, I need to make at least five for her—it’s probably her favorite meat dish after lamb chops. - Anya Fernald. From Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana (Ten Speed Press, 2016). —Food52

What You'll Need
  • 2 tablespoons unsalted butter
  • 1 1/2 cups chicken hearts
  • Flaky salt, such as Maldon, for serving
  1. In a small cast-iron skillet over medium-high heat, melt the butter.
  2. When the milk solids are beginning to brown and the butter has a rich, nutty smell, add the chicken hearts and cook, tossing them around in the pan as if you’re making popcorn, until browned on all sides, no more than 2 minutes.
  3. Remove from the pan with a slotted spoon, sprinkle with flaky salt, and serve immediately.

See what other Food52ers are saying.

0 Reviews