Chicken giblet soup ^

Yield: 4 servings

Measure Ingredient
2 packs Chicken giblets
1 large Onion, sliced
2 \N Carrots, sliced
2 \N Stlaks celery, sliced
\N \N Chicken Carcass, if available
5 cups Water
4 \N Sprigs parsley 1 sprig thyme
1 \N Bay leaf
6 \N Black peppercorns
\N \N Salt to taste
1 \N Chicken bouillon cube, optional
2 tablespoons Butter
1½ tablespoon Flour
1 tablespoon Butter
2 \N Chicken livers
2 tablespoons Chopped parsley

Wash giblets, removing livers. Set livers aside for garnish. Place giblets, onion, carrots, celery and carcass into large saucepan. Add water, herbs, peppercorns and a little salt. Bring slowly to a boil, skimming as needed. Reduce heat, cover and simmer 1-1½ hours, or until vegetables are tender and giblets are well cooked. Add bouillon if needed for flavor. Remove carcass from soup. Strain soup into another saucepan. Melt butter in small saucepan and whisk in flour.

Add a few tablespoons hot chicken stock, whisking constantly until smooth; then whisk into hot stock. Bring to a boil, stirring constantly. Reduce heat and simmer 3-4 minutes. Melt 1 tablespoon butter in frying pan and saute chicken livers for 5-8 minutes, depending on thier size. Chop roughly and divide among soup bowls before pouring in hot soup. Garnish with parsley.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-27-95

Similar recipes