After you eat chicken hearts, nothing else is going to taste like chicken. This keto carnivore recipe is the easiest way to try this Brazilian barbecue delicacy.
In a shallow saucepan, melt the 2 tablespoons fat for frying on high heat and add the 2 pounds chicken hearts.
Sprinkle 1 1/2 teaspoon fine salt, 1/2 teaspoon ground cumin and 1 teaspoon chili flakes.
Fry them up, turning around in the pan. They will start releasing water. Turn heat down to medium.
When the hearts have lost their pink/red color and the water is almost completely evaporated, add 1 tablespoon dried rosemary and 10 crushed garlic cloves (if using).
Continue frying and turning them often until they are evenly browned. Be careful not to over cook. Chicken hearts ideal doneness is medium-well.
Notes
The nutrition information displayed is for chicken hearts with crushed garlic, which adds 3 net carbs per portion. If you leave out the garlic, this will be a zero carb recipe.