What are the basic rules for preparing a first course that uses poultry? For example, cook chicken soup with or without giblets? Some housewives cook it without using meat pieces or fillets, of which it is better to make a full-fledged second course. After all, a rich broth can turn out quite tasty from offal. In this article you will find useful tips on how to cook chicken giblet soup , taking into account the features of the products taken. Based on the recommendations given, and an unusual at first glance, the composition of the dish will become one of the most beloved.
What parts of the bird are usually used to make chicken offal soup?
Many housewives, in addition to the heart, stomach and liver, put pieces of the neck and stiff back in the water when they cut the flesh from the carcass. And some gourmets are crazy about chicken legs and head. Everything is at your discretion. You can cook soup from a complete set, then extracting from it parts that are not very attractive for serving, for example, leaving only fleshy giblets.
How to cook chicken offal soup transparent and without a specific smell?
What affects the quality of the broth? The liver can add turbidity and a special flavor to the soup. Fleshy pieces sometimes contain excess blood inside them, which, when boiled, fall into the water, changing the texture and appearance of the soup. Often the liver can give the dish even some bitter hue. This happens because when cutting the bird, the gall bladder, which is attached directly to this inside of the chicken, was accidentally grazed and crushed. If you are not sure about the proper separation of offal from unnecessary "spare parts", it is better to put offal in the whole composition in the broth. Also, for clarity of the broth, pay particular attention to the thorough removal of the foam that forms when heated. It is better to immerse the meat in cold water, gradually bringing to a boil.
Chicken giblets soup : a simple recipe
Pour 2-2.5 liters of raw water into the pan. Immediately put about 300 g of giblets in it. Bring to a boil, removing the foam. While preparing the broth, finely chop 1 pc. carrots and onions. Fry vegetables in 3 tbsp. l oils (you can use cream or vegetable at your choice, as well as take them in equal proportions). Bring the mass to a golden color, turn off the heat. When the meat offal is almost ready, pour 5-6 pcs into the pan. medium-sized chopped potato wedges. Usually, chicken offal soup is cooked for about an hour, but if young poultry meat is used, 30-40 minutes will be enough. Remove all offal from it. Cut the stomach and liver into pieces according to the size of the heart and place them back in the pan. It is better not to return the head, legs and back to the broth, using them only for richness. Then put the fried onions and carrots in the soup. Season the dish with spices (pepper, oregano, bay leaf) and salt to taste. Sometimes many housewives use small vermicelli, homemade noodles or rice for extra density. In any case, the main thing is not to overdo it, since offal and potatoes without adding other ingredients give the soup enough richness. In the last minutes of cooking, add finely chopped greens and crushed garlic. Fragrant soup is ready!