Welcome back to WarKitchen Weekly!

Today, we'll talk chicken hearts. Yes, chicken hearts. Before you flinch, hear me out... chicken hearts aren't just incredibly nutritious, they also taste far better than they sound. I'd say they sit somewhere between a juicy sirloin and a chicken thigh on the flavor spectrum.

These days, the idea of organ meats being healthy for you has become relatively widespread. Yet, so many struggle to incorporate it in their diets and just resort to consuming liver pills. Well, I hope that changes for you today.

If you've tried some liver before, you might expect chicken hearts to taste metallic and "organ-like". Well, if you follow today's recipe properly, chicken hearts might soon be your go-to organ dish. Plus, they're inexpensive. Simply because most people don't know what to do with them!

Creamy Chicken Hearts

Ingredients:

• Few drizzles of extra virgin olive oil
• Roughly 7 oz (200g) of chicken hearts 
• 1 cup of fresh cream (about 200ml)
• 2 medium cloves of garlic, finely diced
• 1 onion, finely diced
• 1 cup spring onion. finely sliced
• Sprig of rosemary
• Salt and pepper to taste
• Cajun seasoning
• Garlic powder

Equipment:

• Stainless steel pan
• Wooden spoon
• Spatula

Method:

1. Preparing Chicken Hearts
Start by cleaning your chicken hearts. Remove any existing membrane and sinew. Season them with salt, pepper, extra virgin olive oil and cajun seasoning. Set them aside.

2. Sauté Onions and Garlic
On medium heat, drizzle some extra virgin olive oil on your pan. Once hot, add the finely diced onions. Let them sizzle. Once they start to lightly brown, toss the garlic in. Stir for another minute.

3. Cook the Hearts
Push the onions and garlic to the perimeter of the pan, creating enough room in the center for the hearts. Lay them down evenly and let them sear. Once you see the sides start to brown, flip those hearts and let them mingle with the onion and garlic. Stir and cook for a few more minutes.

4. Creamy Goodness
Now, it's time to deglaze. Pour in the cream and stir well. Add the garlic powder, rosemary, and spring onions. Let it all simmer together until it gets relatively thick. 

Frequently Asked Questions:

1. My pan isn't big enough to create that perimeter for the chicken hearts? Is it alright if I just cook them together?
Yes, that's fine. The only reason why I do the perimeter thing is to get a good sear on the hearts (which accentuates flavor) and so it's easy to know when to flip.

2. How do I know when it's thick enough?
Use your wooden spoon and draw a line across the pan. If the cream slowly seeps back into the line you've drawn, it's a good sign that it's thick enough. The cream should also coat the back of your spoon and hold its shape when you run your finger through it.

Note: There's no need to soak chicken hearts in liver for any time at all like the common practice it is for liver. There isn't a strong metallic taste at all.

Do we really need to avoid salt?

What happened?

To understand, we have to go to the beginning.

We used to worship salt. Homer described it as divine. Plato said it was “especially dear to the Gods”.

Ancient cultures, from the Egyptians to the Romans, used salt for various spiritual purposes.

And for the longest time, salt was a luxury. That’s actually why the phrase “a pinch of salt” even came about. It was that scarce.

But of course, salt started becoming more prevalent as the centuries rolled by

It also became cheaper, and was very quickly a regularly traded commodity used in cooking

But it was only until the 1960s did we start to fear salt in any capacity at all…

Money spent on butter is never a waste. One of the best quality butters you can buy are those made beurre de baratte; which simply means they have been made the traditional way, churned from raw milk.

You want your butters to be almost a creamy yellow — it’s a marker the cow was healthy and raised on open pasture.

When you look at the ingredients list, that’s all it should really say. You should never see sunflower or canola oil. You should never see emulsifiers. That’s not butter.

98% of Americans are potassium deficient. If you’re reading this, it’s likely you are too.

But just how bad is a potassium deficiency? Here’s everything you need to know to join that 2%:

Sodium isn’t the ONLY electrolyte. That’s a common misconception.

The four main electrolytes are:
• Magnesium
• Potassium
• Sodium
• Calcium

They all work hand in hand to maintain optimal metabolic health. When one pillar isn’t there, it’s only a matter of time before everything comes crashing down.

Bored of eggs & toast? Adding GARLIC to your morning breakfast is one of the most underrated ways to elevate it.

It’s one of those things you never knew you needed — until that first crunch.

The easiest way to incorporate it is with some garlic herb compound butter. Let it come to temperature while you make your eggs. Toast your sourdough slices however you like them. Spread the compound butter and watch it melt into the pores of your sourdough.

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Thank you For Reading Ladies & Gents,

Have a Beautiful Sunday 🥂

Till Next Time,

— ROCKY 

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