Deviled Egg Spread Toasts With Chicken Hearts

Name: Deviled Egg Spread Toasts With Chicken Hearts
Yield: 4 servings
Ingredients: 3 tablespoons blended olive oil; 1 pound chicken hearts; ½ cup Seasoned Flour; 1 small white onion, thinly sliced (about 1 ½ cups); 2 garlic cloves, minced; 4 cups (32 ounces) chicken stock; 1 cup (8 ounces) dry white wine; 4 bay leaves; 1 rosemary sprig; Pinch of red pepper flakes; 1 ounce (2 tablespoons) salted butter, softened; 4 (1 ½-ounce) sourdough bread slices, toasted; ¾ cup Deviled Egg Spread, plus chopped egg whites; ¼ cup thinly sliced radish (from 2 radishes); 16 thin jalapeño chile slices (from 1 small jalapeño); ¼ teaspoon freshly ground black pepper; Pinch of gray sea salt

By Todd Richards

March 26, 2021

Photo of chicken hearts egg spread on toast with radishes pickled jalapeños and a glass of ice water on the side.

Photo by Joseph De Leo, Food Styling by Pearl Jones

Doubling down on proteins in recipes shows sophistication and speaks to a hallmark of Soul cuisine—utilizing the entire animal. Chicken hearts are an underutilized part of the chicken. They provide an earthiness to dishes that allows fattier, delectable morsels of food to stand tall. You can find this same quality in mushrooms, but I think hearts are a fun way to explore new techniques.

Recipe notes

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