Confit Chicken Hearts with Thyme and Tarhonya

Step-by-step method

Let’s cook

At a glance

You're diving into nose-to-tail cooking with tender chicken hearts that'll become beautifully rich after a long, low-temperature confit in fat. The bulk of the time goes to the oven (6 hours), so it's mostly hands-off once you've seasoned and submerged the hearts—then finish with a sprinkle of parmesan and fresh herbs.

  1. 1/3

    Prepare the hearts

    Clean, rinse and pat dry all the chicken hearts. Place them in a roasting dish, season with salt and pepper. Add a few sprigs of fresh thyme.

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  2. 2/3

    Confit

    Cover the hearts with duck or goose fat. If you can't get hold of either, pork lard works as a substitute. All the hearts need to be fully submerged in the fat. Confit in the oven at 95°C for a total of 6 hours.

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  3. Serve

    3/3

    Serve

    Serve with your chosen side dish, sprinkled with parmesan and fresh parsley.

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Confit Chicken Hearts with Thyme and Tarhonya

bohynekuchyne
Active time total 6 h 15 min
Prep 15 min Cook 6 h
7 Ingredients
3 Steps
Hard Difficulty

Ingredients — what you'll need

You only need 7 ingredients

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What's in it?

717 kcal

Calories

3 g

Carbohydrates

46 g

Fats

69 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I really love the “nose-to-tail” approach to cooking. I like that it has a real purpose - that this philosophy lets you use meat from the whole animal. Now, we're definitely not the kind of family that holds a pig slaughter a few times a year, raises our own chickens to process at home, or butchers a couple of bulls annually. But I do try to buy everything my favourite butcher has to offer, including offal, which we're big fans of at home.

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