1. Wash chicken and giblets thoroughly, then dry them. Cut chicken into 8 serving portions and rub well with salt.
2. Melt clarified butter in heavy-bottomed pot and brown chicken pieces on all sides. Add chicken stock and rosemary, together with heart and gizzard, cover and simmer on low heat for 30 minutes.
3. Meanwhile, chop liver finely. Peel apple. Peel potato under running water, rinse and grate with apple. Add grated apple and potato, liver and white wine to chicken, with a little more stock if necessary.
4. Continue to braise chicken for 10 more minutes, seasoning to taste with salt and pepper.
Serve with noodles.