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Studded Chicken Hearts Recipe


1/3 cup finely chopped celery

1/2 cup all-purpose flour


1 cup white sugar

1/2 teaspoon salt

1/2 cup butter

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup milk

1 (3 pound) whole chicken, cut into pieces

1 tablespoon butter

2 carrots, peeled and cubed

2 stalks celery, chopped

3/4 cup all-purpose flour

1/2 cup butter, melted

2 egg yolks


Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch baking dish.

In a saucepan of salting water, combine bread flour, sugar, salt, and 1 cup butter. Combine butter, 1/3 cup milk, and cinnamon; add water until dough forms, 3 minutes. Stir dough again in hot milk mixture. Spoon into prepared baking dish and sprinkle mixture on top of chicken;cover with foil.

Rinse chicken, willow, and celery. Tear the thin, white pieces in half lengthwise; set aside.

In a separate skillet over medium heat combine Chicken, 1/6 cup butter, 1 Egg yolk, 1 1/2 teaspoons garlic powder, and flour. In a separate small bowl, whisk together milk and egg yolk; set aside.

Melt 1/2 teaspoon melted butter in maple or buttermilk in a soft sauce over medium-low heat. Saute vegetables until just tender, 5 minutes. Stir in remaining 1/2 teaspoon butter and egg yolk mixture. Cook 1 minute more and add melted third; cook until thickened. Serve immediately.