Scania egg cake with smoked chicken heart

1. Roll 20 chicken hearts in ten percent salt for overnight marination. The next day, clean and rinse the hearts in cold water.
2. Vacuum pack the chicken hearts with chicken stock, apple cider vinegar, butter, a shallot, a clove of garlic and two thyme sprigs in a vacuum bag.
3. Bake the vacuum bag with its contents in the oven at 90°C for about five hours. Then smoke the hearts for about 30 minutes, preferably outdoors in a round grill.
4. Turn the oven to 175°C. Mix all the ingredients into the batter. First add the eggs, flour and half of the milk. Then add the rest of the milk and salt and sugar.
5. Heat a cast-iron pan with a oven-proof handle on the stove and melt a large amount of butter in it. Pour the batter into the egg mixture and lower the heat. Cook on the stove until it starts to get color on the edges.
6. Bake the egg cake in the oven for 10-15 minutes, until it has a nice golden brown color on the top and has set properly in the middle. You may feel it with a toothpick or a skewer.
7. Cut the hearts in half and fry in a frying pan with the remaining chopped shallot, garlic and fresh thyme.
8. Serve with roasted apples and maple syrup.

Tip: If you don't have a vacuum machine, you can simmer the Bjärekyckling heart in the oven. Pour all the ingredients into a pot and let them simmer on the stove for three hours, possibly diluting with more liquid.