Ragoût d’Abattis de Volaille from Memories of Gascony by Pierre Koffmann
In a frying pan, heat the fat until sizzling, put in the chicken necks, wings, gizzards and hearts and seal until golden all over. Transfer the meat to a saucepan or flameproof casserole. Fry the c...
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Ingredients
- salt
- freshly ground pepper
- 3 garlic cloves, crushed
- 1 bouquet garni
- 100 g/4 oz onions, very thinly sliced
- 200 ml/7 fl oz dry white wine
- 50 g/2 oz duck fat
- 200 g/7 oz carrots, very thinly sliced
- 4 chicken gizzards
- 4 chicken hearts
- 4 chicken necks, halved
- 8 chicken wings, cut at the joint
- 300 g/11 oz macaroni
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