Well, I thought I was buying chicken livers at the farmers' market but when I got home I realized they were chicken hearts! What is a girl to do??? Cook them of course. I found a James Beard's 1956 recipe for grilled chicken hearts Instead of sherry wine, I used rice cooking wine.
Here are the hearts as I am prepping them. I took off the filmy skin that surrounds them.
After 24 hours of marinating, I sauteed them in a fry pan rather than on the grill because it was easy.
DELICIOUS!!! Lavi and I ate them all. If you find yourself with a container of chicken hearts - don't fret, MARINATE!