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anya fernalds chicken hearts cooked in brown butter

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Chicken

Anya Fernald's Chicken Hearts Cooked in Brown Butter

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.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 1/2 cups chicken hearts
  • Flaky salt, such as Maldon, for serving

Directions

  • In a small cast-iron skillet over medium-high heat, melt the butter.
  • When the milk solids are beginning to brown and the butter has a rich, nutty smell, add the chicken hearts and cook, tossing them around in the pan as if you’re making popcorn, until browned on all sides, no more than 2 minutes.
  • Remove from the pan with a slotted spoon, sprinkle with flaky salt, and serve immediately.

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