Chicken hearts

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Post  Fri, May 22 2020, 6:17 am
I bought them on a craving whim, but now I see I need to slice them, salt them, and grill them? Has anyone done this before? Will the knife be treif afterward? Do you marinate them or anything? All tips welcome.
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Post  Fri, May 22 2020, 8:53 am

Sephardi minhag and doesn't mention anything about the knife.
You can really feel comfortable asking a rav about this. He'll probably enjoy getting such an arcane shaila.
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Post  Fri, May 22 2020, 10:45 am
I hope so! For now, I put them away again, and I'll ask him on Sunday. I'm not taking the time to grill erev Shabbat LOL

Has anyone here prepared these before?
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Post  Fri, May 22 2020, 1:03 pm
Can't say it's anything I've tried but wouldn't it be similar to liver?
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Post  Wed, May 27 2020, 12:26 pm
So I called the Rav today!

He said Ashkies don't eat them, and many Sephardim are machmir not to eat them, but if I want to, then here's how I prep them:

Take a razor or sharp knife and cut Xs into each one. I don't need to fully divide the heart, but the blood needs to be able to drip out.

Roast it like liver.

If I do it over a grill, then the fire of the grill will kasher it, and I can keep it afterward/do multiple batches of skewers.

Regarding my meat knife and cutting board, which is how I found out that there is still blood in hearts: he said both are fine, just scrub down the cutting board well.
(The hearts and blood were still frozen, and no blood that I can see spilled on the board, and the board itself smooth with no cuts. It could be his teshuva would have been different if any of those factors were different. I think I'll buy a new cutting board anyway though - it just feels weird, and it's not a high-quality piece.)

Now I just need to decide if it's worth all the work. LOL
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