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1
Start by browning your flour in a dry non-stick saucepan over medium heat, Toss flour in the pan, or stir with rubber spatula , until flour begins to brown slightly and has a nutty aromatic aroma.
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2
remove from pan and reserve.
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3
( clean and dry pan )
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4
Wash, Pat hearts dry with paper towel.
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5
Bring your pan up to temperature, add oil and chicken hearts.
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6
Couple minutes on one side maybe a minute on the other just to give outside golden brown color.
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7
Once your heart are sauteed the golden brown on all sides add finely chopped onions sauteed again for a couple of minutes until onions become translucent add garlic saute for 30 seconds, add celery seed and sage and saute for another 30 seconds or so long enough to wake up the flavors and the herbs become aromatic
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8
Add 2 cups chicken stock
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9
bring to a low rolling boil, reduce heat to low& give it a stir, cover and simmer on low heat for 45 min.
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10
to 1hr
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11
Once you've simmered it for 45 minutes to half an hour, add half a cup of water to your brown flower and mix thoroughly developing a slurry if mixture looks too thick add a bit more water you should be able to pour it.
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12
( not too thin though )
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13
start pouring slurry a little at a time , stirring constantly and pouring slowly you may not need the entire amount of slurry continue pouring and stirring until gravy begins to thicken.
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14
Turn heat to medium cook and stir 2 minutes.
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15
Serve over rice potatoes or your favorite pasta, gizzards also work well in this recipe.
