So here is my funny follow up and a recipe from my mom:
Last night, I finally had a chance to deal with these little buggers and decided to halve the "hearts" before breading for the recipe my mom gave me. I had given all of it a cursory few rinses when I received the bag of organs, but there still was this weird gritty stuff on the outside if some. I decided to give each piece a good clean hands on rinse before starting cooking. Well, I went to rinse some water into one of the "arteries" and all this yellow gritty stuff backwashed out! BLEHT! I'm pregnant, organ meats are new to me, I about heaved right into the sink
So I get a sharp knife and cut along length-wise down the "artery". Well, what spils out but rocks and gritty grain bits!
ZOMG! I am so glad I decided to clean these REALLY well and cut it open before cooking
What I thought was a big heart was the gizzard! And the grit was grain stuck in there. BLEEEEEHHHH!
Anyway, I cut open all the gizzards and rinsed the grit out, but I CANNOT eat that after almost puking and the unexpected surprise of finding chicken vom in the "hearts"
so I'm going to grind them up and feed them to my cat.
He will love me for it.
There were tiny real hearts which I also cut open and rinsed and washed the livers. Seasoned it all and let it marinate in the fridge for a cuople hours. I skipped soaking, so I hope itdoesnt taste bad!
Here is Mamas recipe for "Spanish Rice" (I don't know that it's spanish, but we dont know what else to call it, so there you go),in case someone else searches this forum for chicken liver recipes.
~1# chicken hearts and livers
~3-4C chopped sweet peppers, hot peppers, and onion
Flour, salt, pepper for breading
~4C cooked (soaked) rice of your choosing
1 large can or jar tomato sauce, chopped tomato, salsa, or other tomato product
Cumin or other spices to taste
Fry bacon til crispy, drain and set aside. Sautee veggies in bacon grease; drain well and set aside. Having soaked and seasoned the organ meat to your satisfaction, shake in baggie of flour or dredge in bowl. Fry meat til crispy (I have read liver i s best just cooked thru, but Mom swears crispy is the key here). Drain and set aside til cool enough to handle.
Crumble bacon and cut fried meat into bite sized pieces. Mom says no more than equal parts liver to bacon, if anything err on the side of more bacon. In good sized cooking pot, begin to heat tomato sauce, folding in meat, bacon, and cooked veggies, followed by rice. Add spices and more tomato product as desired or wetter or drier rice dish.
Sounds good, no? I only got to the frying the meat stage last night and will cook the rice and finish up the recipe for dinner this evening. It smells good, though!