Chicken Heart Confit
Gizzards can be cooked like this or in combination with the hearts. Both are excellent-not gamey at all.
Ingredients
- 1.5 lb chicken hearts Trimmed of fat to yield 1 lb
- ½ tablespoon salt
- ¼ teaspoon fresh ground black pepper
- 2 cups chicken fat, lard, or flavorless cooking oil in a pinch
- Small handful of fresh thyme bruised with the back of a knife
- a sprig of rosemary bruised
- 1 fresh bay leaf
- 5 cloves of garlic lightly crushed
Instructions
- Combine the chicken and all other ingredients except the lard or oil, mix well, and refrigerate over night.
- The next day, preheat the oven to 250, transfer the hearts and herbs to a separate oven-proof dish like a small casserole, cover with the lard or oil, cover with foil and bake for 1.5 hours, or until very tender.
- Allow the hearts to cool in the fat, then refrigerate until needed. The hearts can be cooked a few days in advance and held in their fat.