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Spain has a long tradition of offal cooking. We teach you how to cook delicious tripe and a sophisticated casserole of chicken hearts, gizzards and combs. Quality cooking to make at home! Casserole of chicken hearts, gizzards and combs INGREDIENTS 2 shallots 250 g hearts 150 g gizzards 200 g combs 40 ml port ½ l chicken leg stock 6 black turnips 60 g snow peas 1 tablespoon butter For the chicken leg stock: 1 carcass ½ kg chicken legs 1 onion 2 carrots 1 leek ¼ fennel bulb PREPARATION Sauté the onion in a pot. Then, add the gizzards, hearts and continue to sauté over high heat until golden. Add the cock's combs. When they begin to brown, add the port, let it reduce and then cover with the chicken leg broth that we made earlier with the legs, the carcass and the vegetables, leaving it to boil in a pot for three or four hours. Cut the turnip into large slices and add it to the same pot. Cover and leave to cook for an hour and a quarter. Sauté the snow peas in a frying pan with olive oil. Serve in a deep dish with plenty of broth and the snow peas on top.