Sure, but you’re going to have to buy a lot of chickens to get a serving or so of hearts.
Grilled on a skewer, as in Japanese yakitori, is one. Otherwise, I don’t really know. I’ve bought them for the dog as food.
And, no, it is not a mainstream American ingredient. Most Americans I’ve met are quite put off by organ meats and other offal. Even oxtail will still get a squeamish reaction, though that impression is changing, judging by the prices.
ISTM oxtail is the new beef short ribs. As in “It’ll be the must-have menu entry in a couple forms in every eatery w pretentions to foodie-ness.”
For a year or two before something else is the newly discovered trendy main ingredient. Maybe even chicken hearts. 
A few years ago you couldn’t read a trendy menu in London that didn’t include bone marrow in some form or other. That’s dog food, get it off my plate!
I’t love to have some marrow bone, but I’ve only seen it on menus of places more expensive than I go to.
Yeah, it’s the beef butter of the gods. The only place I’ve ever had it at a restaurant was at a humble little restaurant in Budapest. The marrow bones were huge (there six-inch long marrow-filled bones), with toasted Hungarian bread, and served as an appetizer, though it should have been a main meal for me. It was the absolute best thing I ate that year.
Heaven forbid restaurants serve a food which is currently popular. How pretentious!
Eat them, I guess?
Poultry hearts, when sold separately, are one of those things that you have to look for.
Turkey gizzards have long been a staple of dive-bar food, along with salty peanuts, usually pickled in a large glass jar.
Yeah I had to laugh at that as well. Foodie gatekeeping is pretty bizarre.
Chicken livers and gizzards are commonly available in supermarkets. I haven’t noticed hearts, but I assume you can request them from the store’s butcher.
But both of those are fucking awesome. I now have to buy beef shank for a similar effect, at much lower prices (typically $4.49-$4.99 at the places I shop, though I just stocked the freezer with a bunch of $2.99/lb shank they had at a supermarket near my parents.)
As seen on Bluesky the other day; “Every new restaurant in every major city is either called “Thistle+Thorn” and thinks that putting turmeric on Brussels sprouts makes them worth $28, or is called “Burger Bitch” and has a neon sign in the window that says “I’M GONNA FUCK A HAMBURGER”.”
I think some folks missed my point. There are fads in food. Fads are inherently arbitrary and silly. There is a great tendency in modern society for self-perpetuating fads to get far larger than they used to. To me that’s proof that humanity is all lemmings all the way down.
Beef short ribs are now a fading fad, while oxtail is a rising fad. Beef marrow is sorta in the middle. I enjoy all three. My most recent oxtail was within the last week. It’s the fadding I object to, not the cooking.
Is oxtail soup one of those things that was formerly peasant food, given that it’s based on a less desirable part?
Except you of course
I love ox tail soup. So much work, but so rich and delicious. I guess what limits my consumption of it is the effort, not the price, and that’s unlikely to change. But i so have some ox tail in the freezer, to waiting for a cold boring day.
Browsing auction listings, I came across neat old mince meat bucket. I noticed the net weight seemed to be crossed out and restamped.
Made from apples, raisins, candied, peels, sugar, salt, beef suet, vinegar, rum, brandy, and spices.
I made braised ox tails once. Really good, but too much work.
I read recently that with the rise in popularity of African and Jamaican cuisines, which use oxtails extensively, this has contributed to the increase in price, because there’s only so much oxtail on each ox.
I should get some oxtails and cook them in my Instant Pot.
I don’t understand the criticisms about it being a lot of work. It’s a braise like any other. Do you mean work in the eating?