Ragoût d’Abattis de Volaille

• 4 chicken necks, halved
• 8 chicken wings, cut at the joint
• 4 chicken gizzards

In a frying pan, heat the fat until sizzling, put in the chicken necks, wings, gizzards and hearts and seal until golden all over. Transfer the meat to a saucepan or flameproof casserole.

Fry the carrots in the same fat until golden, then add the onions and sweat for 10 minutes. Pour in the wine and boil for 3 minutes. Put the vegetables on top of the meat, pour on enough hot water to c