wings, necks, backs, gizzards and hearts of 2 chickens
1/4 cup flour
2 onions, diced
1/4 cup chicken fat
1 cup boiling chicken stock
1/2 lb. lean ground beef
1 egg, beaten
1/4 cup cold water
1/4 tsp. salt
1/8 tsp. pepper
1 Tbs. chopped parsley
Dredge the chicken parts in flour. Saute onions in chicken
fat in a deep saucepan. Add the chicken parts and brown on
all sides. Add chicken stock, cover and simmer.
Combine ground beef, beaten egg, water, salt and pepper, and chopped
parsley. Form tiny meatballs and add to the chicken.
Cook for 20 minutes over a very low heat. To thicken gravy
combine 1 tablespoon of flour with 1/4 cup cold water, add
2 or 3 tablespoons of hot gravy to this mixture, pour into
the pot while stirring and stir until boiling point is
reached and gravy thickens. Add more salt and pepper to your
Serve on rice, if desired.
Source: "How to Cook Like a Jewish Mother"
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of