/ck/ - Food & Cooking

[Anonymous No.16940710]

chicken hearts are underrated.

[Anonymous No.16940722]

Ok.

[Anonymous No.16940858]

>>16940710
if they want me to eat garbage meat they need to make it really cheap
but they always scam retards into making these things a special ingredient and charge more than the actual good parts. Fucking chicken feet cost more than chicken thighs. Once upon a time they were happy to give this shit away so someone else could throw it in the trash.

[Anonymous No.16941434]

I suggest using hearts to make Chicken (Heart) Tikka Masala

[Anonymous No.16941436]

>>16940710
Redpill me on recipes that involve organ meat.

[Anonymous No.16941437]

>>16940858
>garbage meat
Way to out yourself as never having eaten heart retard

[Anonymous No.16941439]

>>16940858
Nail on the head right there, why the fuck would I buy oxtail or gizzards when steak and thighs are cheaper?

[Anonymous No.16941449]

>>16941439
STUFFED LAMB HEARTS
STUFFING
duck fat or butter
4 red onions, peeled and sliced
4 cloves of garlic, peeled and chopped
2 large glasses of red wine
7 ounces yesterday’s white bread, with crusts off, cubed
sea salt and black pepper
half a bunch of sage leaves, chopped
LAMB HEARTS
6 lamb hearts (make sure they are intact, with a hole only at the top)
18 rashers of streaky bacon
4½ cups chicken stock

First make the stuffing. In a pan with duck fat or butter cook your onions and garlic gently so that they do not color but become soft and giving. Add the wine, let this reduce by half, then add the bread, season, and cook together gently for 15 minutes: you want the stuffing to have an unctuous but not squidgy quality, so if it appears too dry add a splash more wine. Let the stuffing cool then add the sage.

Meanwhile trim the hearts of any excess fat nodules at their openings and any obvious sinews, and the flap at the top that looks like the bit that has a string to tighten at the top of a knapsack. Finally, with your finger, scoop out any blood clots at the base of the ventricles. You are ready to stuff.

With your hand, press the stuffing into the heart, and level off the opening at the top. Then drape 3 rashers of bacon over the exposed stuffing in a star fashion, forming a lid, and secure with string.

Find a baking pan or deep roasting pan in which the hearts will fit snugly, and stand them upright. Pour stock over them; they do not need to be completely covered but almost is good. Cover with tinfoil and place in a medium oven for 2½ hours. When cooked remove the hearts and keep them warm. Strain the juice and then quickly reduce by half for a delicious sauce. Untie the hearts and serve with mashed swede.

[Anonymous No.16941452]

>>16941449
whoops meant for >>16941436
>>16941439
Oxtail stew tastes better than steak
gizzard is another matter

[Anonymous No.16941458]

>>16940710
Yeah so stop telling people about them or some Buzzfeed faggot is going to write an article that makes them popular and pricey like every other fucking organ meat.

[Anonymous No.16941466]

>>16941458
liver's still cheap

[Anonymous No.16941469]

I just got a meat grinder attachment for my stand mixer.
I was thinking of sneaking some chicken hearts into sausage to give it some extra nutrition. What organ meats go best in sosij?

[Anonymous No.16941488]

>>16941466
Not for much longer if you people keep flapping your gums.

[Anonymous No.16941585]

>>16941449
interesting recipe here, don't know that I can source lamb heart but sounds good. what is smashed swede?

[Anonymous No.16941668]

>>16940710
They're pretty good in soup.

[Anonymous No.16941676]

>>16940858
They are dirt cheap here. A 500 gram pack is like $1.99.

[Anonymous No.16941705]

>>16940710
No, they're GROSS and GARBAGE. Just fish bait.
PS: stop talking about it, or the price will go higher....

[Anonymous No.16941859]

>>16941585
Mashed swede is swede that you've mashed. You know, like mashed potatoes, but with swede instead.
https://www.bbc.co.uk/food/recipes/swedemash_78187

[Anonymous No.16941872]

They're definitely much easier than thighs or breasts to cram up my ass

[Anonymous No.16941881]

>>16940710
not if you're a chicken. that said, never had it.

[Anonymous No.16941906]

>>16940710
>chicken hearts are underrated.

Indeed. They never ask how the chicken is unless it's consumed or roasted in the oven