Roast Chicken Pieces
|Chicken livers||12 , trimmed|
|Chicken gizzards||12 , cleaned and rinsed|
|Chicken feet||8 , singed, skinned and trimmed|
|Chicken necks||12 , skinned|
|Garlic||1 Clove (5 gm)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Bread crumbs||1 Tablespoon|
|Almonds||8 , blanched, peeled and toasted|
|Water||1⁄4 Cup (4 tbs)|
|Aioli||1 Cup (16 tbs)|
Sprinkle all the chicken pieces with salt.
Melt the lard in a skillet and fry the pieces until they are evenly browned.
In a mortar, pound the garlic with the chopped parsley, the bread crumbs and the toasted almonds.
Dilute the paste with the water and add it to the chicken.
Reduce the heat under the mixture and simmer for 30 minutes, or until the chicken pieces are tender.
Transfer them to a serving dish and pour the aioli over them just before serving.