Anya Fernald'S Chicken Hearts Cooked In Brown Butter

1. 1

   In a small cast-iron skillet over medium-high heat, melt the butter.

2. 2

   When the milk solids are beginning to brown and the butter has a rich, nutty smell, add the chicken hearts and cook, tossing them around in the pan as if you're making popcorn, until browned on all sides, no more than 2 minutes.

3. 3

   Remove from the pan with a slotted spoon, sprinkle with flaky salt, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.