I make a little simmering bowl with foil when I just have the hearts & let them percolate on the grill...trying to learn the gravy recipe my mom has & playing with the pressure cooker for gizzards to keep them from being chewy. White wing gizzards are a pita to clean but worth the ending.
I cut the top of the heart off- atriums or approx 2mm. Rinse off well. Marinate for 4hrs minimum (used Italian dressing) then skewer. Cook 1min 20s per side on high. Crack fresh pepper and salt over the finished hearts and enjoy.
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