This Pan-Seared Chicken Hearts recipe is pure carnivore heaven, packed with nutrients and flavor without any plant ingredients.
Introduction
What makes this Pan-Seared Chicken Hearts truly special? Chicken Hearts are small but mighty nutritional powerhouses with a mild, pleasant flavor, while the Pan-Seared cooking method draws inspiration from classic steakhouse techniques, creating a perfect crust while maintaining juiciness inside. The fat rendering technique used here transforms the Chicken Hearts into a melt-in-your-mouth experience. 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: 6 minutes
- Cook Time: 13 minutes
- Total Time: 19 minutes
- Servings: 3
- Difficulty: Easy
Ingredients
- 15 oz Chicken Hearts
- 12 oz Beef Heart
- 1 tbsp Tallow
- 1 tsp Thyme
Instructions
- Take Chicken Hearts out of the refrigerator and let it come to room temperature (about 30 minutes).
- Season Chicken Hearts generously with Thyme.
- Heat a heavy cast-iron skillet over high heat. Add Tallow and let it heat until shimmering.
- Add Chicken Hearts to the hot pan and sear for 3-4 minutes on each side for medium-rare, or until desired doneness is reached.
- Cook Beef Heart separately using the same method, or add it during the last 13 minutes of cooking time.
- Let the meat rest for 5-10 minutes before serving.
- Serve hot, optionally with additional Tallow on top.
Nutrition Information
- Calories: 617
- Protein: 53g
- Fat: 45g
- Carbs: 0g
- Saturated Fat: 19g
- Cholesterol: 293mg
- Sodium: 559mg