Offal delight: Transforming poultry hearts into a hearty stew

Offal is still the subject of numerous discussions. Some love it and eagerly reach for it, while others cringe at the very thought. If you belong to the first group, try this recipe.

Poultry hearts stew is an affordable and nutritious dinner idea. It tastes great with potatoes, rice, or groats. Poultry hearts resemble liver in flavour, so a serving of stew will surely tempt fans of this delicacy. This recipe will even convince the staunchest skeptics.

Poultry Heart Stew often evokes mixed feelings. Offal has a bad reputation, although years ago, it was served in worker canteens and some restaurants. Hearts are rich in protein and iron; combining them with vegetables and aromatic spices makes a delicious and hearty meal.

Stew is a budget dish that does not require much time or effort and will not strain your wallet too much. I know more than one person who declared a solid aversion to offal but quickly changed their mind after (unknowingly) trying this dish. The result is impressive - tender hearts in an aromatic sauce, perfect to be served with various sides.

Ingredients:

• 1 kg of poultry hearts,
• 4 bay leaves,
• 6 allspice berries,
• 1 large onion,
• 2 tablespoons of butter,
• 1 tablespoon of flour,
• marjoram,
• 1 small carrot,
• salt and black pepper

Preparation:

1. Thoroughly wash the hearts and clean them from veins and fat. Cut them in half, and then rinse thoroughly to remove blood residue.
2. Soak the hearts in cold water for a few minutes, then drain the excess.
3. Melt a tablespoon of butter in a pot and sauté the hearts until golden brown.
4. Add enough water to cover the hearts fully. Bring to a boil, then skim the foam from the surface.
5. Add bay leaves and allspice to the pot, cover with a lid, and simmer the hearts on low heat for about an hour. Keep adding water if too much evaporates.
6. Add grated carrot to the stew.
7. In a pan, heat a tablespoon of butter and sauté the sliced onion until caramelized. Add to the simmering hearts.
8. Add a heaping tablespoon of marjoram to the stew and season with salt.
9. Whisk a tablespoon of flour in a separate vessel with 1/4 cup of water.
10. Pour the mixture into the stew and stir to thicken the sauce. Bring to a boil.
11. Remove from heat and season to taste with salt and pepper.

Serve the ready stew with your favorite sides. Enjoy!