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Chicken gizzards
Chop carrots, celery, and onions and add to a pot with the chicken gizzards, hearts, wings and feet. Cover with water, add the barley and cook, and cook and cook until the gizzards and hearts are tender and the barley is softened, about 1-1/2 hours.
Add the meatballs and cook 30 minutes. There should be a good amount of thick gravy. Or if not, add a little more water. Serve with challah. to soak up the gravy.
Poster's Notes:
Here is my grandma's recipe for the fricassee that she served on Shabbat often instead of chopped liver or gefilte fish.
Enjoy, but don't serve when you have guests who won't pick up the chicken feet and the wings.
Posted by Elena Eder
Nutritional Info Per Serving: N/A
Chicken hearts
Chicken wings
About 3" of each chicken foot
Small meatballs
Water
Salt
Pepper
Handful barley, rinsed
A few carrots, sliced
A few stalks celery, sliced
A few onions, sliced
The meatballs are made with ground beef and a little onion and garlic powder and salt.