CookEat Recipe
Chicken Giblets with Celery
A delicate stew of chicken livers, gizzards and traditional poultry morsels, finished with tender celery in lightly thickened tomato-flavoured juices.
Method
Steps
Step 1
Gather the ingredients: 150 g prepared chicken livers, halved; 100 g cleaned chicken gizzards, about 2, with inner lining and tough tissue removed; 50 g professionally prepared chicken combs; 50 g professionally prepared rooster testicles; 50 g undeveloped hen egg yolks, professionally separated and prepared for cooking; 300 g celery stalks, trimmed and cut into pieces about 3–4 cm long; 40 g prosciutto containing fat and lean, finely chopped; 30 g onion, very finely chopped; 50 g butter: 25 g for the giblets and 25 g for the celery; 1 small teaspoon potato starch, about 3 g; About 1 litre ready-to-use unsalted stock for precooking, plus about 300 ml for the stew as needed; 80 ml plain tomato purée; Salt and black pepper; A small pinch mixed ground spices, such as nutmeg and clove; Water for the celery.
Step 2
Buy all the poultry parts professionally prepared for human consumption from an inspected supplier. Do not collect them from home-slaughtered or wild birds. Use undeveloped hen egg yolks supplied as food, and rooster testicles rather than beans. Simmer the cleaned gizzards and combs gently in the first litre of stock for about 60–90 minutes until tender and at least 74°C. Drain, trim any remaining tough tissue and cut each gizzard into three pieces. Keep the prepared organs hot for immediate cooking.
Step 3
Meanwhile boil the celery in lightly salted water for about 3–5 minutes, giving it only about one-third of its cooking. Drain. In a separate pan, melt 25 g butter, add the partly cooked celery and sauté gently for about 10–15 minutes until tender, adding a small spoonful of water if necessary.
Step 4
Put the finely chopped prosciutto and onion in a casserole with the other 25 g butter and cook until well browned, about 6–8 minutes. Add the prepared gizzard pieces, then sprinkle in the small pinch of potato starch and stir. Add the halved livers, tender combs, prepared rooster testicles and undeveloped yolks. Season lightly with salt, pepper and the small pinch of spices and cook gently for a few minutes to absorb the flavour.
Step 5
Add some of the separate 300 ml stock and the tomato purée. Simmer gently for about 12–18 minutes until all the poultry parts, including the centres of the livers, testicles and yolks, reach at least 74°C. Avoid a vigorous boil that would break the tender pieces. Add only enough stock for a lightly thickened sauce.
Step 6
Transfer the hot giblet mixture into the pan of cooked celery. Simmer together for another 3–5 minutes, adding a little stock if it seems dry, and serve promptly. For the tomato-paste alternative, replace the purée with about 1 teaspoon plain tomato paste diluted in 75 ml of the stock.
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