# Chicken (or other) hearts

**URL:** <https://community.anovaculinary.com/t/chicken-or-other-hearts/9364>\
**Category:** Anova Precision® Cooker\
**Created:** [September 14, 2017, 10:41pm UTC](https://community.anovaculinary.com/t/chicken-or-other-hearts/9364 "2017-09-14T22:41:01Z")\
**Posts on this page:** 3\
**Page:** 1

<div class="post-metadata">

**Author:** ![DParker](https://avatars.discourse-cdn.com/v4/letter/d/db5fbb/32.png) [@DParker](https://community.anovaculinary.com/u/DParker)\
**Post date:** [September 14, 2017, 10:41pm UTC](https://community.anovaculinary.com/t/chicken-or-other-hearts/9364/1 "2017-09-14T22:41:01Z")

</div>

I’m not sure that SV would offer any real benefit on this one, but just out of curiosity…has anyone here ever prepared chicken hearts (or any other type of heart) SV? If so, what exactly did you do and what was/were your result(s)?

---

<div class="post-metadata">

**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [September 14, 2017, 11:13pm UTC](https://community.anovaculinary.com/t/chicken-or-other-hearts/9364/2 "2017-09-14T23:13:34Z")

</div>

Good question.

I don’t think I recall anyone making any heart here. Someone in our Facebook group has. You might find the [discussion](https://www.facebook.com/photo.php?fbid=10214159836690648&set=gm.1914839815508657&type=3&theater) on there helpful. Also, this has come up a couple of time on Reddit. I found this specific [thread](https://www.reddit.com/r/sousvide/comments/3ts0hx/sous_vide_chicken_hearts/) on Reddit about sous vide chicken hearts.

-Alyssa

---

<div class="post-metadata">

**Author:** ![MrGus](https://avatars.discourse-cdn.com/v4/letter/m/b9bd4f/32.png) [@MrGus](https://community.anovaculinary.com/u/MrGus)\
**Post date:** [April 6, 2022, 1:44pm UTC](https://community.anovaculinary.com/t/chicken-or-other-hearts/9364/3 "2022-04-06T13:44:05Z")

</div>

I’m amazed that heart doesn’t feature more prominently for sous vide, it is hard working lean steak after all.

Would be nice to have a definitive Anova guide.  
Especially for lamb, halved or whole.