| Chicken Heart Stew
2 medium onions, sliced
2 cloves garlic, minced
2 tablespoons of bacon drippings
1 pound of chicken hearts
1 1/2 cups of chicken stock or bouillon
salt and pepper to taste
1 tablespoon of flour
Sauté the onion and garlic in the bacon drippings until they are just soft. Set aside. Cut off the upper part of each heart, removing the blood vessels leading into the heart and any excess surface fat. Halve the hearts, and brown them in the drippings the onions and garlic were sautéed in. Put the browned hearts in a heavy skillet, and add the onions, garlic, and drippings. Add the chicken stock or bouillon and enough water to cover the hearts. Cover tightly, and simmer for 50 minutes over low heat. Or cook in a covered casserole in a 275ºF. oven for about 50 minutes. Taste, and add salt and pepper as needed. Thicken the pan juices with the flour mixed with a little water, and simmer a few minutes more. Serves 4 |
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