How about a food that is low in sodium, as well as a good source of folate, pantothenic acid, phosphorus and copper, and a very good source of protein, riboflavin, vitamin B12, iron and zinc? Well, nothing is perfect, it has also a high cholesterol content. But, to compensate that, besides being very nutritious it’s also dam tasty.
Chicken hearts, that’s what I’m talking about. In Brazil, they are a mandatory presence in a BBQ, as appetizers, specially in the southern areas of the country.
Last Sunday I took 1,0 kg (around 2,0 pounds) of chicken hearts, trimmed the excess fat (remember, it’s high in cholesterol), seasoned with salt and pepper, and placed them in a special device I received as a gift from my friend Renan. It’s like a cylindric grill that you fill with chicken hearts and place over the fire turning around now and then to get an even cooking.
After around 45-60 min they are ready. In Brazil we usually serve them with manioc flour and an ice cold beer (even though I prefer a red wine).
Ok, let’s assume you don’t have such a cylindric grill, nor a Brazilian style BBQ pit, but you still would like to try some chicken hearts (and I recommend you to do that). Then maybe you can take a look at the 1956 grilled chicken heart recipe from the father of American gastronomy, James Beard (yes, some of us have heard of him in Brazil).