Confit Chicken Hearts with Thyme and Tarhonya
· 4 servings
Prepare the hearts
Clean, rinse and pat dry all the chicken hearts. Place them in a roasting dish, season with salt and pepper. Add a few sprigs of fresh thyme.
Confit
Cover the hearts with duck or goose fat. If you can't get hold of either, pork lard works as a substitute. All the hearts need to be fully submerged in the fat. Confit in the oven at 95°C for a total of 6 hours.
Serve
Serve with your chosen side dish, sprinkled with parmesan and fresh parsley.
