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Confit Chicken Hearts with Thyme and Tarhonya

Step-by-step method

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At a glance

This nose-to-tail inspired dish celebrates offal with tender chicken hearts slowly cooked in fat for six hours—the long, low-temperature confit technique is what makes these hearts melt-in-your-mouth delicious. You'll start with simple prep work, then mostly let the oven do the heavy lifting while the hearts transform into something truly special, finishing 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. The hearts must 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, 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

Adjust servings

Equipment

What you'll need besides the ingredients.

Roasting dish

What's in it?

639 kcal

Calories

3 g

Carbohydrates

50 g

Fats

42 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 make use of 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 and processes them 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.

Gluten-free Pork Poultry Chicken High-protein Main Course

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