Anne Willan

Alycuit à l’Occitane

Giblet Stew

Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

In Languedoc all the chicken trimmings are put in this stew - wing bones, necks, hearts, gizzards, livers and even the feet - but wings or necks only can be used if you prefer. In winter, peas and artichokes are replaced by partly precooked wild mushrooms and chestnuts.

Ingredients

1.5 kg goose, turkey,

Method

Trim off the upper part of the hearts and cut the necks in pieces. Cut the gizzards in half and the wings in half through the joint. Cut the livers in pieces or, if large, in diagonal slices and keep them separately.

Heat all but 2 tablespoons of the goose fat in a heavy pot. Add the giblets