Chicken Heart

MeatPoultryNot vegetarianMeatyMineralSavoryRichSpringy

Nutrition (per 100 g)

Calories: 185
Protein (g): 16
Fat (g): 13
Carbs (g): 0
Fiber (g): —
Sodium (mg): 74

Organ meat with concentrated micronutrients; fat content varies with attached vessels and trimming.

Storage

Room temp: up to 0 days
Refrigerated: up to 2 days
Frozen: up to 90 days

Chicken heart is the small, firm cardiac muscle from a chicken. It tastes meaty with a faint iron note and a springy bite, and it sears well, staying tender when grilled or sauteed. Cooks skewer it for yakitori, toss it into stir-fries, or braise it for stews; it is sold fresh or frozen, often bundled with giblets.

Offal cookery spans many food traditions, and chicken hearts are common in Japanese yakitori, Brazilian churrasco, and Eastern European home cooking. Modern poultry processing makes them widely available as a byproduct of whole-bird production.