Kasha Varnishkes With Confit of Gizzards

• 1/2 pound chicken gizzards
• Salt
• pepper to taste
• 1 1/2 cups rendered duck or goose fat, or as needed
• 1 cup medium-grain kasha
• 1 large egg
• 2 cups plus 2 tablespoons chicken broth
• 1 large onion, sliced
• 1/2 cup sliced mushrooms
• 5 cups cooked bow tie noodles, approximately, for serving (see recipe)
• 3 tablespoons chopped parsley, for serving

1. Heat oven to 225 degrees.
2. Clean the gizzards, then cut them into 1/2-inch dice.
3. Place in a small, heavy-bottomed pot, sprinkle with salt and pepper to taste and add enough rendered duck or goose fat to cover.
4. Bring to a simmer, cover the pot, and then transfer it to the ovens center rack.
5. Bake, covered, for 2 to 3 hours, until tender and chewy but not browned.
6. The gizzard confit can be left to cool and then refrigerated in its fat until serving.
7. Put the kasha in a medium bowl and mix well with the egg and 2 tablespoons of the chicken broth.
8. Bring the remaining broth to a boil.
9. Place a skillet with a lid over medium heat and add the kasha, stirring it for a few minutes until it is firm and smells like toasted nuts.
10. Pour the hot broth into the skillet.
11. Simmer, covered, stirring occasionally, for about 20 minutes or until cooked.
12. In a saute pan, heat 2 tablespoons of the duck fat over medium-high heat.
13. Add the onions and the mushrooms and saute, stirring occasionally, until the onions are golden, about 5 minutes.
14. Add the gizzards and cook until warmed through.
15. Season with salt and pepper.
16. Mix with the kasha and cooked noodles and sprinkle with the parsley.

chicken gizzards, salt, pepper, kasha, egg, chicken broth, onion, mushrooms, noodles, parsley

Taken from cooking.nytimes.com/recipes/1013370 (may not work)