Soup from chicken giblets Soup, cooked on broth from domestic chicken, rich and has a delicate, delicate taste. No less tasty, but more affordable, low-cost option is a broth of chicken giblets. Previously, soup from chicken giblets was considered a very delicious dish. In the market, such kits are sold in poultry divisions. The water needs 1.5-2 liters. Onions, carrots and garlic add a deeper flavor to the broth. Personally, I do not use my head, I delete it completely. The skin from the neck can be boiled with the liver, add it to the soup or not - it's a matter of taste. But thanks to the legs, the broth will be "denser". Dried dill is added purely symbolically, other spices are also not used to preserve the taste of the broth itself in its pure form. Soup can be prepared with the addition of rice, vermicelli, beans, add the boiled egg. There are lots of options, but the basis is the broth from chicken giblets.
Ingredients:- A set of chicken giblets 1 pc.
- Onions 1 pc.
- Carrot 1 pc.
- Garlic 1 clove
- Potatoes 600 g
- Wheatgrass 80 g
- Salt 1.5 tsp.
- Dill dry 0.5 tsp.
- Water 1.5 l
- Step 1 Prepare a set of chicken giblets, potatoes, millet, onions, carrots, a chive of garlic.
- Step 2 Prepare the offal: remove the film from the viscera, from the legs to cut off the claws, remove the skin from the neck. Place the giblets, peeled onions and carrots in a saucepan. Pour in cold water. After boiling, cook for 1 hour. The liver should be boiled in a separate saucepan.
- Step 3 While the broth is boiled, peel the potatoes and cut them into small pieces.
- Step 4 From the finished broth take out all the products, place the potatoes, salt. Add the washed and scalded with millet. Cook 20 minutes after boiling.
- Step 5 Finely chop the boiled carrots. Also chop chicken giblets, separately boiled liver. Cut the neck into 3-4 parts. Onions removed.
- Step 6 Add the carrots and giblets to the soup, try for salt. Add a little dry dill. Bring to a boil and remove from heat. The soup is ready.