For this dish you may use the whole stewing chicken, cut up, or just wings, neck, liver, heart and the gizzard. Slice 6 medium onions length-wise and saute in butter until soft but not browned. Cover the chicken pieces with water, season with salt and pepper, and simmer on low fire. When partly cooked add the onions and some chopped parsley and cook until tender. Add egg sauce (see soups section) before serving. Or omit egg sauce and use tomato sauce when adding the onions to the meat.