19 minutes ago, Anna N said:
I have never actually eaten chicken hearts, but I suspect I would enjoy them. They are certainly not readily available, but I’m sure they would be in one of the Asian stores. I see there are those who claim they do not require any preparation prior to cooking, and those who are horrified by this idea. I take it that you are of the latter persuasion.
Next time, I'll take a picture of how the hearts arrive. Cased in fat and blood and membranes and often, laced with ventricles and veins. They definitely, in my book, need removing. Apart from the aesthetics and health implications, they can make the hearts bitter.
I'm guessing that those who think no prep is necessary are buying hearts that have been at least partially prepped by the vendors. Mine come simply torn from the chest.
These below from a while ago are a lot more prepped than mine were this time, but I still trimmed a lot of that fat off.
