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 100% 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.