Sanquette de Poulet

• 1 shallot, finely chopped
• 1 teaspoon chopped parsley
• 4 chickens, ready for killing<

Put the shallot and parsley in a deep dish. When you kill the chickens, let the blood drip into the dish and leave it to coagulate.

Heat the fat in a frying pan until sizzling and put in the congealed blood, shallots and parsley. Cook for 30 seconds, turn over and cook for another 30 seconds. The sanquette should be slightly crispy on the outside and soft and pink in the centre. Season