h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I bought some chicken hearts today. The plan is to roast them and then eat them as snacks - nosh a couple or three of them while I'm drinking some beer, the way you'd pop a pretzel or a pork scratching into your gob. It's around this time of the evening, after 9pm, that I get a craving for something savoury to eat, especially if I'm drinking a bottle of beer.

Let us know what they were like - I like offal, but I have only ever gone for the livers of chickens, which make a nice chunky sauce to go on pasta. There is one other part I tried once, but it was just hard and chewy - I think it was in the giblets. It may have been the heart.

I used to eat a lot of lambs hearts when I lived in Lancashire. They were cheap and I was impecunious. I think I used to cook them in the pressure cooker. I've no idea what temperature or for how long to roast these ones. I'll have to do some research. And they're very cheap and I'm relatively impecunious. But nowhere as much as back then.

Cleaning the clotted blood from a chicken heart is a lot more difficult than getting it out of a lambs heart In the end I resorted to massaging them, and I think I might have restarted one or two. I hope there isn't someone walking around who had chicken for dinner last night and suddenly feels like there's something odd going on their intestines

I have roasted turkey hearts before and eaten them, and they were actually pretty good. Better sliced though, than whole. Not really a beer nibble so much as a cooking perk.

I love fried chicken gizzards. Hearts and liver are good too. But the great thing about gizzards is you can pick them up at Church's.

You mean as a menu item, or fresh? Either way I'm interested

Well, they're in the toaster oven, set at 350°, for... well, however long it takes I suppose. I set the timer for 30 minutes and I've just had a quick look with about 10 minutes still to go and they're looking pretty good. There's a good deal of juices coming out too.

Mmmmm... heart gravy

Well, that's... okay. Not much flavour, needs some salt. I can see why a lot of the recipes I looked at involved a marinade. I'll be doing it again though.

Weird, the Church's Fried Chicken website doesn't list them on their menu. Maybe it's just at select locations. Anyway, we get them fairly often at one near our home. As much as I love them, I do not like how my jaw hurts after chewing on them.

Oh my.

I tossed the hearts in salt and pepper and nibbled a few of them while drinking a bottle of Independence Convict Hill Stout last night.

Very disappointing

I might freeze the rest (I started off with about 2lbs) and find a paté or terrine recipe, or something similar, to put them in.

should have cooked them in Convict Hill Stout, cover them in flour add herbs to choice add dash cream towards the end