A simple and delicious way to take heart: skewered and dressed in a fresh herb vinaigrette.
Prep Time:3 hours 30 mins
Cook Time:10 mins
Total Time:3 hours 40 minutes
1 qt cold water
2 Tbsp sea salt
1 tsp sugar
1/2 lb chicken hearts, visible arteries trimmed
1/2 cup flat parsley, finely chopped
1 garlic clove, minced
Red wine vinegar
Crushed red pepper flakes
Combine 1 quart cold water with 2 tablespoons sea salt and 1 teaspoon sugar. Stir until dissolved. Add chicken hearts, cover, and chill for 3 hours.
Drain chicken hearts. Thread hearts onto presoaked wooden skewers, leaving about 1/2 inch between them, and place between paper towels to dry.
Heat grill or grill pan over high. Meanwhile, make vinaigrette by combining 1/2 cup chopped parsley with 1 minced garlic clove, equal parts olive oil and red wine vinegar, about a teaspoon of honey, plus crushed red pepper flakes and sea salt. (I didn’t measure, simply adjust to desired taste and consistency.)
When grill is hot, brush chicken hearts with olive oil and sprinkle with sea salt. Place skewers over heat and cook, turning occasionally, 3 to 5 minutes total.