How to cook stewed chicken giblets, a offal-based recipe made up of durelli, livers and crests, a two-step process, from browning bacon and onion to global cooking of all the ingredients in the broth.

Ingredients for 4 people

- 200 g chicken livers already cleaned

- 100 g pre-cleaned chicken gizzards

- 100 g between ridges, wattles and unborn eggs

- 2 celery ribs cut into 2 cm pieces

- 40 g of butter

- 30 g of bacon

- half onion

- 1 teaspoon tomato paste

- 1/4 liter of broth, nut is also fine

- 2 tablespoons of flour

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- a pinch of nutmeg

- salt and pepper

Preparation of stewed chicken offal

After scalding the ridges and wattles in boiling water, peel them, then clean and wash the other offal, cut the gizzards into six parts and the livers into four, then flour them all lightly.

Boil the celery al dente in a saucepan with boiling salted water.

Chop bacon and onion, then put them in a pan with the butter and brown for five minutes, then add the gizzards making them brown for five minutes, then add the crests, wattles, unborn eggs and well-drained celery.

Add salt, pepper, nutmeg and brown everything.

Dissolve the tomato paste in the hot broth and add it to the rest, continuing cooking until the giblets are tender.

At this point, also add the livers and continue cooking for another ten minutes, pouring more boiling broth if necessary, considering that at the end of cooking the bottom must appear rather dense.

Serve the chicken giblets on the table while still hot.