Jeez byz

To begin with, we prepare offal:

- the kidneys should be soaked in clean cold water. Soak them until they become light. So, we cut the kidneys into pieces, removing all the excess - vessels, films, after which we cut the remaining pulp into medium pieces about 3 cm in size on the side. We put the pieces of kidneys in a large container and fill them with water, squeeze them a little with our hands several times right in the water. Every hour we change the water to fresh. In total, it will take about 6 hours to soak;

- the lung is also washed several times, filling with water and pouring it out. Repeat the action until the water becomes clean. After that, the lung is cut in proportion to the kidneys and heart. Transfer to a saucepan, fill with clean water and boil for 1 hour after boiling over medium heat. After the broth is drained;

- cut the heart in half, rinse well under running water, removing blood clots, then cut into the same pieces as the kidneys;

- we cut out the vessels from the washed liver, remove the films, cut it into the same pieces as the rest of the offal.

We also prepare vegetables:

- we clean the potatoes, cut them into large cubes;

- peel the onion on the husks, cut it into half rings (or quarters of rings, if the bulbs are large).

Go directly to cooking the main dish:

1. Cut the chicken into large pieces.

2. We put the cauldron on a high fire, heat it up together with a quarter of fat and half of vegetable oil.

3. We put potatoes in a heated cauldron and fry it until golden, stirring from time to time. We put the fried potatoes in a dish.

4. Put the onion in the remaining fat in the cauldron, also fry until golden and spread it with potatoes.

5. Add the remaining chicken and vegetable oil to the cauldron, reduce the heating to medium. Spread the heart, cook for 5 minutes, covered with a lid.

6. Now you need to add the pieces of the lung, mix and continue cooking for 3 minutes. Add saffron in the process and mix again.

7. We spread the kidneys, cook them for another 3 minutes.

8. Put the liver, cook everything together under the lid, stirring from time to time, for 5 minutes.

9. Salt, sprinkle with freshly ground black pepper, mix and remove from heat.

10. Mix the contents of the cauldron with potatoes and onions, put on the fire for another 1-2 minutes so that the potatoes are warmed up.

Serve hot on the table, adding chopped fresh herbs and chopped red onion.

Bon appetit!