Chicken hearts and gizzards

By Mark Lawrence

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Chicken hearts and gizzards - a German dish served in much of the midwest

2 lbschicken hearts and gizzards
4 cups water
1/2 yellow onion, diced
2 tbl butter
3 cups flour
2 tbl butter buds
1/4 cup milk
2 eggs
4 chicken bullion
1 tbl worcester sauce
1/4 tsp black pepper
1/2 tsp dill weed
1/2 tsp parsley

  1. Place diced onions in large pan with butter over medium heat. Cook until oinions are translucent, about 5 minutes.

  2. Add water, chicken bullion, hearts and gizzards. Cover and simmer over low heat about 2 hours.

  3. After 1 hour 45 minutes or so, add pepper, dill weed, parsley.

  4. Put flour, eggs, milk, butter buds into large bowl. Mix thoroughly. The completed dough should be very stiff - add flour if needed. If the dough is at all runny, you won't like the results.

  5. Raise heat on hearts and gizzards to stiff boil. Place a large spoon in the broth for a minute to warm it up and get it wet.

  6. Using large spoon, scoop out some dough, roughly the size of an olive. Drop the dough into boiling broth. It works best if you get the spoon wet in the soup first, and make sure the spoon stays wet. Cook until the dumplings start to float, about 3 minutes. Very Important: The broth must be boiling when you drop in the dough.

  7. Place about 2 tbl flour and 2 tbl corn starch into measuring cup. Add 1/4 cup water. Mix until flour and corn starch are dissolved.

  8. Pour flour, corn starch, water mix into boiling broth, stirring as you add. It will thicken quickly into gravy.

  9. Remove from heat and serve.