One of my lifelong goals is to make organ meat recipes that are not only edible but also requested. Using chicken hearts is almost cheating because as an organ meat, they are mild and delicious. However, it is an organ meat that contains dense nutrition making it one of the best foods to consume and feed your family. You can prepare this delicious dish to serve to your family – or anyone else who eats at your table!
This recipe calls for a pound of chicken hearts which is of course a lot of chickens. I source these through companies that sell large amounts of organic chickens, like Mary’s Chickens. There are other places as well or you could also butcher your own chickens and separate the hearts to use for this recipe.
I used button mushrooms in this recipe. If there’s a different kind of mushroom that you prefer, Mushrooms bind heavy metals. Eating mushrooms can help clear your bodies of metals because there are substances in the mushrooms that bind to the heavy metals in our bodies and remove them. This effect can be potent so be sure to listen to your body and consume mushrooms at a pace that’s safe for you. I believe this benefit is one of the reasons why people eat mushrooms for immune support. Keep in mind one of the main reasons for illness is to help the body cleanse. Therefore, besides being delicious, a dish with mushrooms can help support your body.
This recipe can be used as either a side or a main dish. It’s a great side dish to highlight the mushrooms and hearts and to put over meat. If you want to use it as a main dish we recommend putting in two pounds of hearts and leaving the hearts whole, instead of cutting them in half.
This recipe on it’s own is legal on GAPS Stage 4.
- 24 oz Mushrooms
- 1 Large Onion
- 3 tbsp Duck Fat
- 1 lb Organic Chicken Hearts
- 5-6 Sprigs Thyme
- 4-5 Cloves of Garlic
Wash the mushrooms and slice into even pieces.
Thinly slice one large onion.
Turn the stove to medium low heat. Add fat to a large pan. You will need a large pan to fit everything in at first. When the fat melts, add the onion. Stir the onions so they are all coated in the fat.
After a few minutes, add the sprigs of thyme. While the onions are cooking, slice the garlic. Add the garlic to the pan and stir.
After a few minutes, add in the mushrooms. Cover the pan with a lid.
Drain and rinse the chicken hearts with cold filtered water. Cut the hearts in half. This will help them to cook faster.
Once the mushrooms start to reduce and are moist, take the lid off. Stir and continue to sautee on medium heat for about fifteen minutes as the mushrooms reduce.
After the mushrooms and onion mixture is reduced, move the mixture to one side of the pan, leaving the juices on the other side. Add in the chicken hearts to the juice side of the pan to stew.
Let the chicken hearts simmer in the pan juices for about 5-8 minutes until the hearts are cooked.
When the hearts are cooked, mix the mushroom and onions back in with the hearts and let simmer another minute or two to blend.
Remove from heat. Serve on it’s own or on top of rice. (Rice is not GAPS Legal.)