Chicken Hearts

Lean, meaty and massively underrated, chicken hearts bring rich flavour and a satisfying bite. This 1kg pack gives you plenty to play with—thread onto skewers for yakitori-style grilling, flash-fry with garlic and butter, or toss into a spicy stir-fry. They cook in minutes, love bold marinades, and deliver real depth to your weeknight rotation.

Our butchers trim them for clean, consistent cooking—just season, sear hot, and don’t overdo it. Whether you’re chasing Brazilian-style churrasco, Japanese “hatsu” vibes, or a simple paprika rub, these little beauties deliver.

Why you’ll love it

• Quick-cooking offal with big, savoury flavour

• Butcher-trimmed for consistency and easy prep

• Versatile: skewers, stir-fries, grills, stews

• Naturally high in protein and a source of iron

Pack & cut details

• 100% chicken hearts

• Pack size: 1kg

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Pat dry, season well (or marinate 30 mins).

2. Pan-sear: Hot pan, a little oil; 4–6 mins total, stirring often.

3. Skewers/BBQ: Grill over medium-high heat 6–10 mins, turning.

4. Air fryer: 200°C 8–12 mins, shake halfway.

5. Braise/stew (tender): Simmer gently 20–30 mins in sauce or stock.
   Food safety: Cook thoroughly until the centre reaches 75°C.

Serving ideas

• Yakitori-style: skewered with spring onion, brushed with tare (or honey–soy)

• Garlic butter & parsley on toast with a squeeze of lemon

• Peri-peri with chips and slaw

• Chilli, paprika & peppers tossed through rice or pasta

Storage & handling

• Keep refrigerated below 5°C

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

• Once opened, consume within 1 day

• Allergen info: none in the raw product; avoid cross-contamination

• Caution: natural membranes may remain

SEO keywords (sprinkle naturally)

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FAQs

Do I need to soak them?
Not essential. A simple marinade (soy, garlic, lemon) works brilliantly.

How do I keep them tender?
Cook hot and fast or go low and slow—avoid the in-between.

What do they taste like?
Rich, meaty and savoury with a pleasant bite—less intense than liver.

Are they cleaned?
Trimmed by our butchers for convenient cooking. We recommend patting dry before the pan.