FoodOffal delight: Irresistible poultry hearts stew recipe

Offal delight: Irresistible poultry hearts stew recipe

Goulash with chicken hearts - Delicacy
Goulash with chicken hearts - Delicacy
Images source: © Adobe Stock

2:42 PM EDT, June 5, 2024

Offal remains the subject of numerous discussions. Some people love it and eagerly reach for it, while others cringe at the very thought. If you belong to the first group, try this recipe.

Poultry hearts stew is an affordable and nutritious dinner idea. It tastes great with potatoes, rice, or groats. Poultry hearts resemble liver in flavor, so a serving of stew will surely tempt fans of this delicacy. This recipe might even convince the staunchest skeptic.

Poultry hearts stew

Poultry hearts stew is a dish that often evokes mixed feelings. Offal has a bad reputation, although years ago, it was served in worker canteens and some restaurants. Hearts are rich in protein and iron; combining them with vegetables and aromatic spices makes for a delicious and hearty meal.

Stew is a budget-friendly dish that does not require much time or effort and will not strain your wallet too much. I know more than one person who declared a solid aversion to offal but quickly changed their mind after (unknowingly) trying this dish. The result is impressive—tender hearts in an aromatic sauce, perfect for serving various sides.

© Canva | matrosskaxxx


  • 2.2 lbs of poultry hearts
  • 4 bay leaves
  • 6 allspice berries
  • 1 large onion
  • 2 tablespoons of butter
  • 1 tablespoon of flour
  • marjoram
  • 1 small carrot
  • salt and black pepper


  1. Thoroughly wash the hearts and clean them of veins and fat. Cut them in half, and then rinse thoroughly to remove blood residue.
  2. Soak the hearts in cold water for a few minutes, then drain the excess.
  3. Melt a tablespoon of butter in a pot and sauté the hearts until golden brown.
  4. Add enough water to cover the hearts fully. Bring to a boil, then skim the foam from the surface.
  5. Add bay leaves and allspice to the pot, cover with a lid, and simmer the hearts on low heat for about an hour. If too much water evaporates, keep adding water.
  6. Add grated carrot to the stew.
  7. In a pan, heat a tablespoon of butter and sauté the sliced onion until caramelized. Add to the simmering hearts.
  8. Add a heaping tablespoon of marjoram to the stew and season with salt.
  9. Whisk a tablespoon of flour in a separate vessel with 1/3 cup of water.
  10. Pour the mixture into the stew and stir to thicken the sauce. Bring to a boil.
  11. Remove from heat and season to taste with salt and pepper.

Serve the stew with your favorite sides. Enjoy!

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