Chicken giblets soup in old times was considered as very refined food. Meanwhile, he prepares very simply, and that now without problems it is possible to get any offal, this tasty and rich dish can be included in a daily diet of everyone.
It will be required to you
- chicken potroshka – 600 g;
- potatoes – 3 pieces; - carrots – 1 piece;
- a small bulb – 2 pieces; - noodles – 200 g; - vegetable oil – 2 tablespoons; - several branches of fresh greens of parsley and fennel; - bay leaf – 4 pieces; - allspice peas of-6-7 peas; - salt – to taste.
Preparation of products
For preparation of soup take not only habitual potroshka (hearts, stomachs, a liver), but also pads, necks, wings and combs of chicken, then broth will turn out rich, soup will have more saturated taste.
Cut hearts in half, remove blood coagulums, vessels and excess fat. From a liver take away a gall bladder, you watch that bile didn't spread, otherwise the liver will become bitter and not suitable for consumption. Skim from stomachs (it will be much easier to make it if previously to drench stomachs with abrupt boiled water). Several times wash out all offal in cool flowing water. Exempt necks from the remains of feathers, well wash up, husk and put for a while in cold water. Singe wings, pads and combs of chicken over the gas burner, remove the top film, at paws cut off claws and rinse everything water.
Preparation of soup
(Volume not less than 5 liters) put the prepared potroshka in a big pan (except a liver and a skin from a neck) and up to the top fill in with cold water. Add bay leaf, allspice, salt, put on strong fire. After boiling scum a skimmer, reduce fire to an average and you cook 30 - 40 minutes. Then pull out giblets and filter broth through a sieve. Boil a liver separately, having put in the added some salt boiling water for 10-15 minutes. At will the thin skin from a neck can be boiled together with a liver and too to add to soup. Grate the peeled carrots or small chop. Cut onions into cubes. In a big frying pan or a stewpan warm vegetable oil, put onions, carrots there and fry several minutes. Cut stomachs and a liver on 3-4 parts and together with hearts send to a frying pan to vegetables, mix, reduce fire by a minimum and leave for 4-5 minutes. Again boil the filtered broth. Peel potatoes, cut straws and send to the boiling broth. Let's boil about 15-20 minutes and add noodles. In several minutes until ready put in a pan the fried potroshka (at will add to neck soup, wings and a thin skin), bring to the boil and remove from fire. Pour fragrant hot soup on plates and give, having strewed from above with small cut greens.