Chicken Heart
Chicken Heart: Nutrition, History and Cooking Guide
The chicken heart is a muscular organ that, like other heart muscle, is dense in texture, mild in flavour compared to liver, and highly nutritious. Hearts are eaten widely across Brazil, where espetinhos de coração de frango (grilled chicken heart skewers) are one of the most popular street foods and a fixture of churrascaria (Brazilian barbecue). In Japan, chicken heart (hatsu) is a popular yakitori skewer, grilled over charcoal and served with salt or tare sauce. In Portugal, chicken heart is a standard ingredient in offal dishes. Across Southeast Asia, chicken hearts appear in soups, stir-fries, and curries. In Britain, chicken hearts are less commonly eaten than in much of the world, though they are available from specialist butchers and well-stocked supermarkets and have attracted renewed interest as nose-to-tail eating has grown in prominence.
Nutritional Value of Chicken Heart
Chicken heart provides 153 kcal and 15.6 g of protein per 100 g, with 9.3 g of fat. It is an excellent source of B12, iron, zinc, CoQ10 (coenzyme Q10, an antioxidant important for cellular energy production), and niacin. The heart is nutritionally richer than muscle meat in several key nutrients, particularly B12, which is found in very high concentrations in heart muscle.
Health Benefits of Chicken Heart
Chicken heart is particularly notable for its CoQ10 content — a compound naturally present in the mitochondria of cells that plays an essential role in energy production and has antioxidant properties. B12 from chicken heart supports neurological function and red blood cell formation. Iron in haem form supports oxygen transport. The heart is a sustainably minded choice that uses parts of the bird that would otherwise be wasted.
How to Select and Store Chicken Hearts
Hearts should be dark red, firm, and smell clean without any sour odour. Trim any visible fat or connective tissue from the exterior. Refrigerate for up to two days; freeze for up to three months.
How to Cook Chicken Hearts
For Brazilian-style skewers: thread hearts on skewers, season with salt, and grill over high heat for four to five minutes, turning regularly. The inside should be slightly pink for best texture. For yakitori: marinate in soy, mirin, and sake, then grill over charcoal. For a quick pan preparation: sauté in butter with garlic and thyme for three to four minutes over high heat — the hearts should remain slightly pink inside. Do not overcook or they become rubbery.