Low Carb Chicken Hearts. Don’t ask why but I have always loved chicken hearts. They are super easy to fix and because of the their high fat content, they are naturally very high in the satiety category. I happen to pretty much like most (but not all) organ meats and low carb chicken hearts is one of them. As a kid my mom always fried the WHOLE chicken which meant the heart, gizzard, and liver and I guess that is probably the reason I have always loved them. I don’t eat gizzards but my Chicken Liver Paté is utterly to die for.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1-1¼ Lbs Chicken Hearts Room Temperature
- 1 Small Onion
- ¾ Lb Mushrooms
- 3 T Butter
- ½ t Salt
- ½ t Garlic Powder
- ½ t Paprika
- ½ Ground Cumin
- ¼ t Pepper
- ¼ C Minced Green Onion Tops Or Chives (Garnish)
- Slice and sauté mushrooms in 2 T butter.
- Cut onion to medium dice and cook to translucent in last 1 T butter.
- Add all spices.
- Slice chicken hearts in half and add to onions & mushrooms.
- Cover, cook, & finish hearts about 5-7 minutes and it shouldn’t take too long.
- It should make its own sauce as the hearts have lots of fat.
- 4 Servings
- 284 Calories, 21.0g Protein, 19.4g Fat, 7.2g Carbs, 1.9g Fiber, 5.3g Net Carbs
- I didn’t do it (I didn’t think of it) but I believe serving this with a dollop of sour cream might greatly enhance it.
- You do not have to slice hearts in half, just doing it to keep them from spitting.