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Here we have our Shepton chicken hearts on a wedge of pan toasted crusty bread. Pan fried in bubbling butter and a good helping of our Shepton rub, then layered perfectly onto light and crispy bread, our chicken hearts have a sausage-like texture. Boasting 26g of protein per 100g, chicken hearts are an excellent source of protein that will lower your impact when it comes to eating the animal, not the cut.
Time
20 mins
Serves
2
Difficulty
Easy
Ingredients
• Field & Flower Chicken Hearts (320g)
• Field & Flower Shepton House Rub, generous helping
• Field & Flower Longmans Salted Butter Roll (250g), knob of
• Crusty Bread
• Parlsey, chopped
Instructions
1. Remove the fatty part of the heart by cutting off the top, leaving you with the singular muscle.
2. Brown off the hearts in your pan with frothing butter and a generous helping of our Shepton House Rub. When cooked, add a sprinkle of chopped parsley and mix.
3. Once brown, remove the hearts from the pan. Add your crusty bread to the pan and toast amongst the leftover butter and rub.
4. When toasted, plate up and top the toast with the flavoursome, buttered hearts and devour.
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