Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
Chicken heart is small, dense lean muscle offal, produced in the UK from Certified Halal birds. These are Halal British Chicken Hearts with no other ingredients, sold whole in packs from 500g up to 10kg, firm-textured and rich, suited to slow braises or a fast grill.
Are chicken hearts the same as chicken liver?
No, heart is dense, lean muscle with a firm bite; liver is soft and mineral-tasting. Hearts here are sold whole only, in packs from 500g up to 10kg.
How to cook chicken hearts
Skewer and char-grill hot and fast, like wings: 2-3 minutes a side keeps the centre tender. For curries, braise slowly for 45 minutes until soft.
Butcher's tip: defrost fully in the fridge (about 24 hours) first, so they sear evenly.
FAQs: cooking chicken hearts
Do chicken hearts need long, slow cooking?
Not always: a fast 2-3 minute char-grill works well, or braise 45 minutes so curries soften fully.
How do I know they're done?
Grilled hearts stay firm but give slightly to a squeeze; braised hearts are ready when a knife slides in easily.
Hearts are sold whole in packs from 500g up to 10kg. Smaller packs (500g-1kg) suit a single curry or a grilled starter portion, while the 5kg and 10kg packs suit batch cooking or stocking the freezer.
Keep chilled at -2C to +4C and use promptly. If frozen, defrost fully in the fridge, allowing about 24 hours, before cooking.
Grilled on skewers like wings for a smoky starter, or simmered into a home-style chicken heart curry with onions, ginger and garlic. They also work well in a mixed masala fry alongside other offal cuts.
Chicken heart recipe ideas:
- Skewer and char-grill with a spiced dry rub, wings-style, for a smoky starter.
- Simmer into a home-style chicken heart curry with onions, ginger and garlic until tender.
- Quick pan-fry with green chillies and coriander for a fast weeknight dish.
Does chicken heart need long, slow cooking?
Not necessarily. A quick 2-3 minute char-grill per side gives a tender centre, since the muscle is small and cooks fast.
Can I braise chicken hearts instead?
Yes, a 45 minute simmer in a curry or stew softens them fully and lets them take on the sauce.
What happens if I overcook them on the grill?
Past a couple of minutes a side they turn tough and rubbery, since there is no fat layer to keep them moist the way there is on wings.
How do I know a braised heart is ready?
It is done when a knife or skewer slides in without resistance, usually after about 45 minutes of gentle simmering.