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Cooking

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Confit Chicken Hearts with Thyme and Tarhonya

·
4 servings

  1. 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.

  2. Confit

    Cover the hearts with duck or goose fat. If you can't get hold of either, pork lard works as a substitute. The hearts must be fully submerged in the fat. Confit in the oven at 95°C for a total of 6 hours.

  3. Serve

    Serve

    Serve with your chosen side, sprinkled with Parmesan and fresh parsley.

  4. You're done!

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