This is a recipe I have always wanted to try. I remember having it at Grandma’s house growing up and watching all of my uncles fight over the hearts! I have watched my Grandma make this, but I do not have a recipe for it. So this is my best guess at her ingredient list and cooking process from what I can remember. I was really happy with the flavor and texture of the meat and think I did an ok job replicating what I remember from my childhood.
Chicken Hearts & Gizzards.
4 oz unsalted butter
2 lbs chicken hearts and gizzards
1 medium onion
1/2 t kosher salt
1/4 t fresh cracked black pepper
1.5 C water
Preheat oven to 350 degrees.
Clean gizzards, making sure to remove any tough yellow membrane that still might be on them. Chop onion into larger pieces.
Melt butter in a large stock pot or roaster over medium heat. Add meat and onions, season with salt and pepper and brown for 5-10 minutes, stirring frequently.
Add water, you may need more or less that the cup and a half. You just want to barely cover the meat. Put stock pot in oven for 2 – 2.5 hours, or until soft. Serve hot with your favorite sides.