Chicken Heart Preps?

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I got a pound od chicken hearts I need to cook up. I usually
just simmer then in a any number of spices and stewing veggies
and eat them like that or over rice if they're really saucy.

Anybody have any other suggestions? I think deep frying would
dry them out before they're suitably tender.

Bait would be good.

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I got a pound od chicken hearts I need to cook up. I usually
just simmer then in a any number of spices and stewing veggies
and eat them like that or over rice if they're really saucy.

Anybody have any other suggestions? I think deep frying would
dry them out before they're suitably tender.

=sw

Saute in butter minced garlic and onion, add chicken hearts, chicken broth,
and pasta. You can also add frozen peas, corn, carrots, etc, while pasta is
cooking. Amounts of ingredients are your choice depending on your taste.
You can make it soupy or dry. Tastes good either way.

Tonia

Oh pshaw, on Sun 21 Oct 2007 03:05:33p, Sqwertz meant to say...

Quoted message said:

I got a pound od chicken hearts I need to cook up. I usually
just simmer then in a any number of spices and stewing veggies
and eat them like that or over rice if they're really saucy.

Anybody have any other suggestions? I think deep frying would
dry them out before they're suitably tender.

=sw

I seldom cut up a whole chicken for frying anymore, but I used to just cook
the heart and the gizzard right along with the rest of the chicken pieces.
I don't "deep fry" chicken, but use about an inch of oil in the pan. They
were always tender enough for me.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

On Sun, 21 Oct 2007 22:34:18 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Oh pshaw, on Sun 21 Oct 2007 03:05:33p, Sqwertz meant to say...

Quoted message said:

Quoted message said:

Anybody have any other suggestions? I think deep frying would
dry them out before they're suitably tender.

=sw

I seldom cut up a whole chicken for frying anymore, but I used to just cook
the heart and the gizzard right along with the rest of the chicken pieces.
I don't "deep fry" chicken, but use about an inch of oil in the pan. They
were always tender enough for me.

Yeah, the times I have seen them done, they were pan fried. I think I
had them when they were dredged in cornmeal, and then pan fried.
I don't know why, but I think a bit of bacon grease would be good as
part of the frying oil....

Christine

cybercat said:

Bait would be good.

You responded, so I guess they work.

-sw

On Sun, 21 Oct 2007 17:05:33 -0500, Sqwertz <[email hidden]>

Quoted message said:

I got a pound od chicken hearts I need to cook up. I usually
just simmer then in a any number of spices and stewing veggies
and eat them like that or over rice if they're really saucy.

Anybody have any other suggestions? I think deep frying would
dry them out before they're suitably tender.

Try using butter. I saute up the liver and heart of my whole chickens
for a "cook's treat" in butter and a drop of oil.

--
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sf said:

On Sun, 21 Oct 2007 17:05:33 -0500, Sqwertz <[email hidden]>

Quoted message said:

I got a pound od chicken hearts I need to cook up. I usually
just simmer then in a any number of spices and stewing veggies
and eat them like that or over rice if they're really saucy.

Anybody have any other suggestions? I think deep frying would
dry them out before they're suitably tender.

Try using butter. I saute up the liver and heart of my whole chickens
for a "cook's treat" in butter and a drop of oil.

Me, too. I like to slice the hearts in half and dredge them in rice flour
just prior to dropping them into the pan.
--
Dave
www.davebbq.com

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 21 Oct 2007 22:34:18 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Oh pshaw, on Sun 21 Oct 2007 03:05:33p, Sqwertz meant to say...

Quoted message said:

Quoted message said:

Anybody have any other suggestions? I think deep frying would
dry them out before they're suitably tender.

=sw

I seldom cut up a whole chicken for frying anymore, but I used to just
cook
the heart and the gizzard right along with the rest of the chicken pieces.
I don't "deep fry" chicken, but use about an inch of oil in the pan. They
were always tender enough for me.

Yeah, the times I have seen them done, they were pan fried. I think I
had them when they were dredged in cornmeal, and then pan fried.
I don't know why, but I think a bit of bacon grease would be good as
part of the frying oil....

Christine

I especially liked the fried gizzards, but I'll admit they were chewy.

Mitch

Sqwertz said:

I got a pound od chicken hearts I need to cook up. I usually
just simmer then in a any number of spices and stewing veggies
and eat them like that or over rice if they're really saucy.

Anybody have any other suggestions? I think deep frying would
dry them out before they're suitably tender.

Lub dub. Lub dub!

<google on Bill Cosby and chicken heart>

Sqwertz said:

I got a pound od chicken hearts I need to cook up. I usually
just simmer then in a any number of spices and stewing veggies
and eat them like that or over rice if they're really saucy.

Anybody have any other suggestions? I think deep frying would
dry them out before they're suitably tender.

I was in a hurry to finish dinner so I could watch the Steelers
play.

Chicken hearts seared, then sautéed with Ro-Tel regular tomatoes,
mushrooms, celery, green onions, butter, white wine, herbs de
province, garlic, pepper. Over jasmine rice with artichoke
hearts.

Turned out very well for just winging it. Picture for
CyberSplat:

http://i23.tinypic.com/2af9x92.jpg

-sw

Sqwertz said:

I got a pound od chicken hearts I need to cook up. I usually
just simmer then in a any number of spices and stewing veggies
and eat them like that or over rice if they're really saucy.

Anybody have any other suggestions? I think deep frying would
dry them out before they're suitably tender.

=sw

It's probably too late, but TFM® just dredges them in flour seasoned with
garlic and pepper and sautees them.

kili

Sqwertz said:

I got a pound of chicken hearts I need to cook up.

Pound of chicken hearts... six cats... what stinkin' cooking. hehe

http://scorpius.spaceports.com/~goodwine/chickheart.htm

http://www.calorie-count.com/recipe/63168.html

kilikini said:

It's probably too late, but TFM® just dredges them in flour seasoned with
garlic and pepper and sautees them.

That's several votes for flouring and sautéing, so I'll try that
next. I bought 3 packages and frozen them since the store rarely
has just hearts, only hearts and mostly gizzards. I'm not a
gizzard fan.

-sw

Sqwertz said:

cybercat said:

Bait would be good.

You responded, so I guess they work.

Maybe you should get a gig as a carnival sideshow geek, Steve...

--
Best
Greg

cybercat said:

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I got a pound od chicken hearts I need to cook up. I usually
just simmer then in a any number of spices and stewing veggies
and eat them like that or over rice if they're really saucy.

Anybody have any other suggestions? I think deep frying would
dry them out before they're suitably tender.

Bait would be good.

I usually simmer the hearts and livers and put them out back in a
disposable pie pan for the neighborhood foxes who wander through the
yard on a daily basis.

gloria p

On Mon, 22 Oct 2007 00:54:31 GMT, Sqwertz <[email hidden]>

Quoted message said:

I'm not a gizzard fan.

Save them for chicken stock.

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Sheldon said:

Sqwertz said:

I got a pound of chicken hearts I need to cook up.

Pound of chicken hearts... six cats... what stinkin' cooking. hehe

http://scorpius.spaceports.com/~goodwine/chickheart.htm

http://www.calorie-count.com/recipe/63168.html

How do you suggest that I get rid of that stupid "money back" frame
that's covering the recipe? I've forbidden everything.

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Oh pshaw, on Sun 21 Oct 2007 06:55:36p, meant to say...

Quoted message said:

Sheldon said:

Sqwertz said:

I got a pound of chicken hearts I need to cook up.

Pound of chicken hearts... six cats... what stinkin' cooking. hehe

http://scorpius.spaceports.com/~goodwine/chickheart.htm

http://www.calorie-count.com/recipe/63168.html

How do you suggest that I get rid of that stupid "money back" frame
that's covering the recipe? I've forbidden everything.

I'm not sure what's different about my configuration, Barbara, but I didn't
see any "money back" frame on anything.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

sf said:

Sheldon said:

Sqwertz said:

I got a pound of chicken hearts I need to cook up.

Pound of chicken hearts... six cats... what stinkin' cooking. hehe

http://scorpius.spaceports.com/~goodwine/chickheart.htm

http://www.calorie-count.com/recipe/63168.html

How do you suggest that I get rid of that stupid "money back" frame
that's covering the recipe? I've forbidden everything.

Never mind, it's one of those badly designed web pages that only works
with IE.

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See return address to reply by email
remove the smiley face first