How to choose chicken hearts
High-quality chilled hearts are dark red or red-brown, and the fat on them is white or very light. Pallor and dullness in the main color usually appear after defrosting, so this product is likely to be unpalatable. A bluish tint may even be a sign that the hearts have begun to deteriorate.
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In addition, fresh offal should be firm and slightly moist, not weathered and free of sticky mucus. If they're too soft, they've likely been frozen and thawed before, perhaps more than once. The smell of good chicken hearts is natural, not pungent, without mustiness or foreign aromas.
If you choose a frozen product, make sure that there is practically no ice in the pack.
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