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How to cook delicious soup from chicken giblets: recipe and tips

What are the basic rules for preparing the first dish, which uses poultry meat? For example, cook chicken soup with giblets or without them? Some housewives cook it, without using meat pieces or fillets, of which it is better to make a full-value second course. After all, the rich broth can turn out to be quite tasty and from by-products. In this article you will find useful tips on how to cook soup from chicken giblets, taking into account the characteristics of the products taken. Based on the above recommendations, and unusual at first glance on the composition of the dish will be one of the most beloved.

Which parts of a bird are usually used to make soup from chicken giblets?

Many housewives, except the heart, stomach and liver, put pieces of neck and stiff back into the water, cutting the flesh from the carcass. And some gourmets are just crazy about chicken legs and head. The course is all at your discretion. You can cook soup from a full set, then removing from it parts that are not very attractive for feeding, for example, leaving only fleshy giblets.

How to cook soup from chicken giblets transparent and without a specific smell?

What affects the quality of the broth? Turbidity and a special flavor of soup can attach to the liver. Fleshy pieces sometimes contain a surplus of blood inside them, which when boiled will enter the water, changing the consistency and appearance of the soup. Often the liver can give a dish even a bitter hue. This happens because when the bird was cut, the gallbladder was accidentally touched and crushed, which is fastened directly to this inner part of the chicken. If you are not sure of the correct separation of giblets from unnecessary "spare parts", it is better to put the by-products in the broth not in full composition. Also, for the clarity of the broth, pay special attention to the careful removal of the foam formed when heated. Meat is better to immerse in cold water, gradually bringing to a boil.

Soup from chicken giblets: a recipe for simple cooking

Pour 2-2.5 liters of raw water into a saucepan. Immediately put in it about 300 grams of giblets. Bring to a boil, taking off the foam. While the broth is preparing, finely chop 1 pc. Carrots and onions. Vegetables fry in 3 tbsp. L. Oils (you can use cream or vegetable choice, as well as take them in equal proportions). After bringing the mass to a golden color, turn off the fire. When the meat by-products are almost ready, pour into a saucepan 5-6 pieces. Medium sized potatoes cut into small pieces. Usually soup from chicken giblets is cooked for about an hour, but if you use meat of a young bird, it will be enough for 30-40 minutes. Take all the by-products out of it. Cut the stomach and liver into pieces 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 into 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 "do not overdo it", as giblets and potatoes without adding other components give soup enough richness. In the last minutes of cooking, pour in finely chopped greens and crushed garlic. The fragrant soup is ready!

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