CookEat Recipe
Cibreo
Chicken combs, livers and rooster testicles simmered in butter and broth, with a lightly thickened lemon and egg-yolk sauce.
Method
Steps
Step 1
Gather the ingredients: 3–4 chicken combs, supplied and cleaned for human consumption by a regulated poultry butcher; 3–4 chicken livers with gallbladders professionally removed and any bile-stained tissue discarded; 6–7 rooster testicles, supplied and prepared for human consumption; About 25 g butter; About 150 ml prepared chicken broth, plus a little more as needed; 1 egg yolk; 1/2 teaspoon plain flour; Juice of 1/2 lemon; Salt and black pepper to taste; Water for scalding the combs.
Step 2
Keep all the edible organs refrigerated until use. Do not rinse raw poultry under the tap. If the combs retain their outer skin, lower them into boiling water with a slotted spoon for about 2–3 minutes, then drain, cool just enough to handle and peel carefully. Cut each comb into two or three pieces and halve the prepared livers. Keep raw-organ utensils separate from cooked food.
Step 3
Melt the butter in a small saucepan and add the comb pieces first. Season lightly and cook gently, adding a little broth to prevent drying. Simmer until starting to soften, about 20–30 minutes; allow longer if needed for tenderness.
Step 4
Add the halved livers and cook gently for about 5 minutes. Add the prepared rooster testicles last, together with enough broth to keep the contents moist. Simmer gently until every organ is fully cooked through to at least 74°C and the combs are tender, about another 8–12 minutes or longer as needed. Do not serve pink or undercooked poultry liver.
Step 5
In a separate small bowl whisk the yolk, half-teaspoon flour and lemon juice until smooth. Bring a little of the remaining broth to a boil, then whisk it gradually into the yolk mixture so the egg does not scramble. Pour this sauce into the fully cooked organs while stirring.
Step 6
Simmer briefly and gently, stirring, until the sauce lightly thickens and reaches 74°C, about 2–3 minutes. Thin with a little hot broth if necessary; it should coat the organ pieces without becoming a stiff paste. Serve immediately.
Step 7
For the source mutton-organ alternative, replace the chicken organs with about 200 g mutton testicles supplied for human consumption. Boil gently in salted water until firm and cooked through to 74°C, about 15–25 minutes depending on size. Drain, make a shallow lengthwise incision and remove any remaining outer covering and attached epididymis; cut into thin strips. Warm these in the butter and broth, then add the same separately tempered yolk, flour and lemon sauce and simmer to 74°C. This version uses the boiled preparation only, without the flour-and-egg coating or frying of the separate fritter recipe.
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