Introduction: Chicken Offal Stew

By Josehf Lloyd Murchison
About: I was born in Cornwall Ontario Canada my family followed my father’s work construction, to Mississauga and Toronto, Ontario. My father worked on famous construction sites as the Cornwall Sea Way, the Commerce …

In the past we ate almost every part of an animal not wanting to waste any amount of protein including the offal. Surprisingly offal in culinary terms just means organs like liver, kidneys, tripe, and heart. Liver and kidneys have a strong flavor some people add other meats to change the flavor like stake and kidney pie, although I like to use beef heart for stake and kidney pie.


Here I am going to make a chicken offal stew with chicken hearts and gizzards.

Supplies

Ingredients:

1lb or 500 g Chicken hearts and gizzards.

1 medium sized Leek.

1 medium sized Onion.

2 medium sized Roma tomatoes.

3 sticks Celery diced.

Fresh Garlic or garlic powder.

Black Peppers corns or fresh ground black pepper.

1 Litre (1 Quarts) Chicken Stock. I used my favorite instant chicken broth.

3 Bay Leaves.

3 Sprigs Thyme.

1 Cup Pearl Barley.

Seasoning Salt to taste.


Supplies:

Meat Grinder.

Cutting Board.

Cutting Knife.

Spice bag.

4 liter slow cooker.

2 Large bowls.

Frying pan and spatula for browning the offal.

Step 1: Spice Bag

Spice bags are like tea bags, you place spices like bay leaves, sprigs of thyme and other spices you remove after cooking. This saves you time searching through soups and stews for the bay leaves and other spices after cooking.


Place the black peppers corns, bay leaves, and sprigs of thyme in the spice bag and sinch the top closed.

Step 2: Vegetables

Dice and slice the leek, onion, tomatoes, celery sticks, and garlic.

Place the vegetables and the spice bag in a bowl and put it to a side while you grind the meat.

Step 3: Grind the Offal

Some cuts of offal are tough when cooked or raw, grinding the meat tenderizes it before cooking.

Using a fine cutting plate grind up all the meat.


I like to brown the meat before stewing, place the meat in a lightly greased pan and stir until lightly browned.

Step 4: Slow Cook

Place the vegetables, 1 cup pearl barley, spice bag, and browned offal, in the slow cooker.

Stir in the 1 litre of chicken stock.

Cook on high for 5 hours.

Step 5: Serve

Once the stew is cooked remove the spice bag and serve.