5 Ingredients or Fewer

Anya Fernald's Chicken Hearts Cooked in Brown Butter

April 14, 2016
4.5 Stars
Photo by Brown W. Cannon III
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

  • Serves 6
  • 2 tablespoons unsalted butter
  • 1 1/2 cups chicken hearts
  • Flaky salt, such as Maldon, for serving
In This Recipe
  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.

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