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Who the flock would eat that? Did you eat it??? What was it like (Not chicken...)
I had chicken hearts in a curry once, they were actually quite tastey. But that was a different ball game all togther. Hehe, gerrit? .....i'll get my coat. ;D Joking aside, the ingredients look revolting but the finished dish disguises them well.
I've only heard good things about chicken (& pidgeon) hearts, they seem to be a bit of a chef's treat.
A few small chunks of kidney in a steak and kidney pie or pudding is about as far as I can go, unfortunately.