Anya fernald's chicken hearts cooked in brown butter
Chicken second courses
Like so many offal dishes, chicken hearts should never be cooked beyond medium-rare, after which point they become chewy and unpleasant. You should aspire to a heart that’s sizzling brown on the outside and pink within. I keep a couple of half-pint containers of chicken hearts in the freezer—they thaw quickly under warm running water, making this a great last-minute meaty starter for a vegetable-heavy meal. I usually plan for about three hearts per person, which guarantees you won’t have leftovers. If my daughter is in attendance, I need to make at least five for her—it’s probably her favorite meat dish after lamb chops. - Anya Fernald. From <a href="http://www.amazon.com/Home-Cooked-Essential-Recipes-Cook/dp/1607748401?tag=food52-20">Home Cooked: Essential Recipes for a New Way to Cook</a> by Anya Fernald with Jessica Battilana (Ten Speed Press, 2016).
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