With this El Niño year underway, the weather has been warmer and more mild (definitely not winter-like). With that said, my garden has had a chance to grow some extra kale and swiss chard which is quite the bonus in addition to having less gray skies and more sunshine.
I harvested almost everything in my garden around the beginning of November right before we got our first snow. All the organic kale and swiss chard went into making this stir fry.
Since then all that snow has melted and gone away. Let me tell you, this is my kind of winter. :)
Tell Me More About The Heart Part
Please don’t be squeamish, you have nothing to worry about. Heart is just another muscle.
Even though it’s thrown into the mix of Odd Bits along with all the other organ meats like liver, it’s truly simple to work with.
Not only is it simple to cook, it tastes great and is good for you too. Chicken heart is a good source of protein, B vitamins (especially B12), riboflavin, zinc, selenium and iron. They also provide folate, magnesium, manganese, phosphorus, potassium, sodium and copper.
OK, But How Do They Taste?
Chicken hearts have a pretty mild flavor, especially when compared to beef heart.
They are nowhere near as potent as liver, that’s for sure.
Where Can I Find Chicken Hearts?
If you have a local butcher, talk to them and see if they can get you access to chicken hearts. Or if you’re part of a meat CSA talk directly to your farmer and see if they have them available or know someone who does.
On the grocery store front, check in Asian grocers or the frozen isle if you don’t see them in the fresh section.
When all else fails, you can find them in 1lb packages available from U.S. Wellness Meats and I’m assuming other online meat stores.
