Cookbook Shelf

Soy & Sherry Marinated Chicken Hearts

December 25, 2015

Source: Grilled Chicken Hearts, House & Garden Magazine [July 1956], , pg 42James A. Beard, Epicurious


  • 2 to 3 lbs chicken hearts,
  •   soy sauce + sherry wine, equal parts
  • 2 cloves garlic, crushed
  • 1 tsp black pepper, freshly ground
  • 1 tsp ground ginger,

Used fresh ginger & added some crushed red peppers.

I cooked them in a large cast iron pan, which I heated with oil on the stove top and then added the hearts, and put them on the oven on broil, about 5 minutes each side.

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