A nutrient-rich Reverse-Seared Chicken Hearts with Chicken Liver recipe perfect for the carnivore diet. High in protein and healthy animal fats.
Introduction
What makes this Reverse-Seared Chicken Hearts with Chicken Liver truly special? Chicken Hearts are small but mighty nutritional powerhouses with a mild, pleasant flavor, while the Reverse-Seared cooking method combines slow cooking with a final high-heat sear for the perfect balance of even cooking and crust. The temperature control in this recipe is key to developing deep, complex flavors in the Chicken Hearts. Whether you’re new to the carnivore diet or a seasoned pro, this recipe demonstrates how satisfying animal-based eating can be.
Recipe Details
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 32 minutes
- Servings: 2
- Difficulty: Advanced
Ingredients
- 17 oz Chicken Hearts
- 3 tbsp Bacon Fat
- 1 tsp Sea Salt
- 1 tsp Rosemary
Instructions
- Take Chicken Hearts out of the refrigerator and let it come to room temperature (about 30 minutes).
- Season Chicken Hearts generously with Sea Salt and Rosemary.
- Heat Bacon Fat in a suitable pan or cooking vessel.
- Cook Chicken Hearts using the Reverse-Seared method until desired doneness is reached.
- Cook Chicken Liver separately using the same method, or add it during the last 8 minutes of cooking time.
- Let the meat rest for 5-10 minutes before serving.
- Serve hot, optionally with additional Bacon Fat on top.
Nutrition Information
- Calories: 632
- Protein: 50g
- Fat: 48g
- Carbs: 0g
- Saturated Fat: 20g
- Cholesterol: 281mg
- Sodium: 443mg