Mac & Chicken Hearts
Dive into a delicious spin on classic mac & cheese with this easy and flavorful recipe made with smoked chicken hearts. This smoky and savory dish is the perfect comfort food for any gathering, and an enjoyable way to celebrate offal this month!
- 1-2 pound Chicken Hearts (organic is preferred)
- 2 teaspoons Spicy Pluck
- 1/3 cup liquid aminos
- 1/4 cup apple cider vinegar
- 1/8 cup Worcestershire
- 1-2 tablespoon minced garlic (depending on preference)
- 2 cups elbow macaroni
- 2 cups cauliflower florets
- 2 cups raw cheese (cheddar or other blends)
- 1/2 cup raw (or whole) milk
- 1 tablespoon minced garlic
- 1 tablespoon bone marrow butter (or regular butter)
- 1 teaspoon Spicy Pluck
- Cracked black pepper (to taste)
- Pink Himalayan Salt (to taste)
- Step 1
Clean your hearts by trimming excess fat and any remaining ventricles. Slice in half long-ways.
- Step 2
Mix together the liquid aminos, apple cider vinegar, Worcestershire and garlic.
- Step 3
Marinade your chicken hearts for a minimum of 2 hours (I usually let mine sit in the fridge overnight).
- Step 4
Preheat smoker to 225°F.
- Step 5
Slide your hearts onto metal skewers and coat them with Spicy Pluck.
- Step 6
Place skewers on the smoker and let cook for 90 minutes.
- Step 1
Bring 2 cups of chopped cauliflower florets to boiling and let cook till soft.
- Step 2
Drain, and blend into a puree.
- Step 3
Shred 2 cups of raw cheese of your choice.
- Step 4
In a large pot, slowly bring cheese, milk, garlic, Spicy pluck, and pureed cauliflower to melt.
- Step 5
Mix together and add salt & pepper to taste.
- Step 6
Add in 2 cups of cooked elbow macaroni.
- Step 7
Top with smoked hearts, extra shredded cheese, and any additional spices.
- Step 8
Enjoy!
Tip: Start cooking your mac with about 20 minutes left on the smoker and your hearts will be ready right when your mac is done.