1 ts Kosher salt
1 ts Cayenne
1 ts Ground sage
1 ts Ground thyme
1/2 ts White pepper
1/2 ts Ground oregano
1/4 ts Black pepper
3 ts Unsalted butter
3/4 lb Chicken gizzards & hearts;
- in small dice
1/2 c Onion; minced
1/2 c Celery; fine chopped
1/2 c Bell pepper; small diced
1 ts Garlic; pressed, chopped
1/4 c Flour
3 c White stock
Combine salt, cayenne, sage, thyme, oregano, and
peppers. Set aside.
Heat butter in a large skillet, over a moderate
flame. Add gizzards, onions, celery, and bell
pepper.
Heat and stir for 5 minutes, until browned.
Reduce to a medium flame and whisk in flour,
garlic, and seasonings mixture.
Heat and stir for 3 minutes, until flour has
browned.
Whisk in stock, heat and stir for 15 minutes,
until reduced to 3 cups
