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Chicken hearts are the small, dark-red muscular hearts of the domestic fowl (Gallus gallus domesticus) — a dense, deeply savoury offal barely larger than a thumbnail. Hard-working muscle through and through, each one cooks up firm and chewy with an intense, faintly liver-like, mineral-rich flavour, prized on skewers, in stews and as a cheap, nutrient-dense cut.