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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Chicken Giblet Soup
      Yield: 4 Servings
      2 pk Chicken giblets
      1 lg Onion; sliced
      2    Carrots; sliced
      2    Stalks celery sliced
           Chicken Carcass; if
           .. available
      5 c  Water
      4    Sprigs parsley
      1    Sprig thyme
      1    Bay leaf
      6    Black peppercorns
           Salt to taste
      1    Chicken bouillon cube;
           .. optional
      2 tb Butter
  1 1/2 tb Flour

      1 tb Butter
      2    Chicken livers
      2 tb 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 1-1 1/2 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 sauté 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.

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Last Modified Sunday, 30-Jul-2006 13:16:32 EDT