Cheap cuts of chicken make the best pie. Try it for yourself.
30 ml (2 T) oil
600 g chicken gizzards
2 red onions, sliced
120 g smoked pork rashers, chopped
3 cloves garlic, chopped
120 g mushrooms, sliced
300 g chicken hearts
250 g chicken livers
15 ml (1 T) flour
1 bay leaf
15 ml (1 T) sugar
300 ml chicken stock
salt and pepper
250 g puff pastry
beaten egg, for glazing
Preheat oven to 200 °C.
Heat oil in a pot over medium heat and add the chicken gizzards in batches until browned. Add the onions, pork and garlic. Continue cooking until the onions are soft.
Add the mushrooms, chicken hearts, livers and stir in the flour. Cook for 2 minutes. Season well and stir in the bay leaf, sugar and stock. Bring to a boil and simmer for 30 minutes. Season and cool.
Put the chicken mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish, making sure the edge is sealed. Cut a steam hole in the centre and glaze with egg.
Bake in the oven for 20 minutes. Reduce heat to 170 °C and continue cooking for another 10 minutes or until the pastry is golden. Cover the pie with foil if it browns too quickly.
>>9428584
>chicken gizzards
stop right there
my mate is 30 and is having serious heart problems from eating that. GOOGLE IT. they have more cholesterol then anything!