Chicken giblets soup in the old days was considered a very exquisite dish. Meanwhile, it is prepared very simply, and due to the fact that now you can buy any offal without any problems, this tasty and satisfying dish can be included in the daily diet of everyone.
You need
- chicken giblets - 600 g;
- potatoes - 3 pcs;
- carrots - 1 pc;
- small onion - 2 pcs;
- noodles - 200 g;
- vegetable oil - 2 tablespoons;
- several branches of fresh parsley and dill;
- bay leaves - 4 pcs;
- allspice peas -6-7 peas;
- salt to taste.
Food preparation
To prepare the soup, take not only the usual giblets (hearts, stomachs, liver), but also the legs, necks, wings and scallops of chicken, then the broth will turn out to be rich, the soup will have a richer taste.
Cut the hearts in half, remove blood clots, blood vessels and excess fat. Remove the gallbladder from the liver, make sure that the bile does not spread, otherwise the liver will become bitter and unsuitable for eating. Remove the film from the stomachs (it will be much easier to do this if you first pour boiling water over the stomachs).
Rinse all offal several times in cool running water. Free the necks from the remnants of feathers, wash well, remove the skin and put it in cold water for a while. Singe the chicken wings, legs and combs over a gas burner, remove the top film, cut off the claws at the paws and rinse everything with water.
Soup preparation
In a large saucepan (at least 5 liters in volume), put the prepared giblets (except for the liver and skin from the neck) and pour cold water to the top. Add bay leaf, allspice, salt, put on high heat. After boiling, remove the foam with a slotted spoon, reduce the heat to medium and cook for 30-40 minutes. Then remove the offal and strain the broth through a sieve.
Boil the liver separately, placing it in salted boiling water for 10-15 minutes. If desired, the peel from the neck can be boiled along with the liver and also added to the soup.
Grate the peeled carrots on a coarse grater or finely chop. Cut the onion into cubes. Heat vegetable oil in a large skillet or saucepan, add onions and carrots and sauté for a few minutes. Cut the stomachs and liver into 3-4 pieces and, together with the hearts, send them to the pan with vegetables, stir, reduce heat to a minimum and leave for 4-5 minutes.
Boil the strained broth again. Peel the potatoes, cut into strips and send to the boiling broth. Let simmer for about 15-20 minutes and add the noodles. A few minutes before cooking, put the fried giblets in a saucepan (add necks, wings and skins to the soup if desired), bring to a boil and remove from heat. Pour the aromatic hot soup into bowls and serve with finely chopped herbs on top.
