Chicken Organ Meat: Why You Should Include It In Your Diet And A Few Hints For Preparation
In the United States, more chicken is eaten than both pork and beef. Chicken is prepared in almost every way imaginable and now served in most restaurants and fast food establishments, and these statistics are telling as to its popularity among Americans. However, as much as chicken has taken hold of the American palate, there are still many who have not taken the opportunity to try the delights offered by chicken organ meat. In other nations, organ meats are considered a normal part of the diet, but that is not yet part of the mainstream American culinary culture. Below are reasons why you should make chicken organs a part of your family's diet. Also, below are some suggestions for preparing chicken hearts, livers and gizzards that might help you introduce these food items to your family's dinner plate:
Why eat chicken organ meat?
You may not need too much encouragement to eat chicken organ meat, but some individuals may face a challenging transition if they aren't used to the idea of consuming it. From an objective point of view, there are excellent reasons to include chicken organs, and below are a few:
Organ meats, including chicken, include multiple nutrients that benefit the human body. Below is a list of just a few:
- Vitamin A – organ meats inside the chicken contain plentiful amounts of Vitamin A, which also plays a role in metabolizing minerals in the body. This particularly important nutrient also helps stop infection, regulate hormones and may also prevent cancer.
- Vitamin D – another important organ meat-bound vitamin, Vitamin D is known for its beneficial effects upon the skeletal system, prevention of depression and a myriad of other positives. Like Vitamin A, this vitamin has been linked to the prevention of cancer and may also keep heart disease at-bay.
- Iron – the livers of chickens contain substantial amounts of iron. For individuals suffering from anemia, chicken livers can provide necessary iron that the body can readily metabolize and use.
While not a nutritional benefit per se, it is reassuring to know that chicken organ meats, such as the liver, do not contain excess toxins as some have mistakenly suggested. While the liver functions to help remove toxic wastes from the bloodstream, it in and of itself does not store these wastes; instead, they are excreted by the bird's body. As a result, the organ meats of chickens are as safe to consume as any other part of the bird.
Ironically, the lack of popularity with American eaters has made this healthy, tasty source of meat more affordable. Not only is chicken organ meat nutritionally-advantageous, it is less-expensive than the muscle meat found on the butcher's aisle at grocery stores. Chicken livers, for example, are priced at well less than half the cost of breast meat.
Hints for preparing chicken organ meat
Beyond the nutritional advantages, which are substantial, it makes sense to eat chicken organ meat because of its relatively low cost and excellent taste. However, preparation of the meat is key to expanding your menu at home and making it a desirable choice for others. Below are some thing to keep in mind as you prepare chicken organ meat:
- Remove connective tissue, blood vessels and membranes from the organs – a sharp knife does a great job at removing unnecessary and unappetizing tissues that may make the meat of an organ less palatable. None of those things are harmful, but you can refine the taste by the skillful use of a knife.
- Prepare chicken hearts like other muscle meats – since the heart of a chicken is a muscular organ, you can cook it like the muscle meat found in the breast, thighs or wings. Keeping the temperature low and cooking more slowly can help keep the heart meat more tender. If necessary, heart meats can also be tenderized using a mechanical tenderizer to help break-down internal connective tissues. Gizzards will also benefit from this kind of treatment due to their tougher tissue consistency.
- Blend organ meats into dishes – one of the best ways to use chicken organs in recipes is by blending the meat into other dishes. For example, finely diced chicken livers add not only to the taste of chili, they also increase the nutritional value. Just don't overdo the amount used in order to keep the effect subtle.
If you would like to order some chicken meat to start taking advantage of the health benefits of organ meat, then try visiting a distributor online at joyce-farms.com.