Chicken soup is perhaps one of the most common first courses. This is not surprising, because it’s much faster to cook chicken broth than any other meat broth, and even boiled chicken meat is delicious. In addition, diet chicken soup is very useful for weakened people - it is not for nothing that in the postoperative period, in order to enter a normal diet, the patient's relatives are asked to bring him freshly cooked low-fat chicken broth.
How to cook chicken soup?
If you want to make diet chicken soup, then you just need to peel off the greasy skin from chicken, pour water on it and immediately boil, drain, not sparing, this water. Next, the chicken should be washed and refilled with water, after which it is finally cooked a weak broth until the meat is ready, on which you can subsequently cook soup with vegetables (without frying). Of course, for the preparation of diet soup, you should not choose fatty legs, it is better if these are wings and generally the upper part of the chicken carcass.
Well, if everything is in order with health and you want to cook a rich soup, then you can easily cook chicken soup, not from the chicken itself, but from its giblets. Remember how the hero of Vysotsky dreamed nostalgically from the movie beloved by everyone: “Oh, soup would be now, but with giblets ...”?
If you don’t know, chicken giblets include the heart, liver, stomachs, as well as chicken scallops, necks and legs (not the hips and legs, namely the paws with fingers), and this is not waste at all - it’s very tasty from all of this, strong, rich broth!
So how to cook this very “soup with giblets”?
Of course, if you buy chicken already gutted in a store, then the giblets we need will not be there, in this sense it is easier for rural residents - a chicken coop is at hand, but you can always find packages with chicken liver, hearts, stomachs in specialized chicken departments. both individually and assembled. Chicken paws and necks are also sold, they are cheap compared to other offal. And scallops are generally a delicacy that is very useful, especially for men. So do not assume that chicken offal is just a "cat food".
So, how to cook offal chicken soup?
First of all, you need to sort it out thoroughly, look at the liver for the presence of bile inclusions - just put off such pieces, since then you won’t get rid of bitterness, take only clean ones, wash them thoroughly and put them separately in water so that the blood comes out. Remove the veins and films from the hearts, pour over the stomachs with boiling water and remove the upper skin from them and soak them in cold water too, then they will reach them faster during further cooking, and scorch the legs and scallops above the fire, clear the upper skin, cut off the claws.
All offal, except for the liver, is filled with cold water, not too much water is needed. It is advisable to cook the liver separately, as it is cooked on time most quickly - 10-15 minutes, while it must be placed in boiling water, and not in cold, unlike other offal. The stomachs, hearts and scallops are boiled for the longest time - if the chicken (or chickens) were "not too young", then it will take about an hour and a half, and 35-45 minutes are enough to make the broth ready. Yes, when remove the foam from the boiling broth, add the peeled onion, and salt closer to the middle of cooking, add the liver at the end.
The chicken broth gives strength to the broth - when such a broth freezes, it can turn into jelly, which is very useful for joints.
And how to cook chicken soup based on the broth - there are many options. It can be a familiar home-made noodle soup, or you can make a delicious soup with stuffed chicken necks.
How to cook chicken soup with stuffed necks?
The basis here is the same - filtered offal broth. And the minced meat is prepared from the guts with carrots boiled and passed through the meat grinder, which is also boiled in the broth, everything starts in the skin removed from the chicken’s neck, mixed with a little flour, salted, peppered, stitched, and fried in oil in a pan, then chopped rolls and subsequently added to chicken soup, boiled with potatoes, or you can cook bean soup (take white beans). You should not add a lot of seasonings to such a soup, so as not to clog the smell of chicken, black pepper is best, and fresh greens on a powder are best.
It may seem that preparing chicken giblets soup takes a lot of time - this is partly true, but we rarely cook unusual soups, so try it - I hope you won’t regret it and you will like it!
Bon Appetit!