Chicken giblet soup recipe. giblets

First courses made from chicken offal are especially popular and occupy a separate niche in Slavic cuisine. The broth is rich, fragrant and tasty. To cook excellent chicken offal soup, you need to know the culinary subtleties that we will discuss today.

Basically, for the preparation of hearty soups, chicken offal is used, in particular, hearts, liver and ventricles. But some gourmets love heads and paws.

Of course, before cooking offal, it is necessary to carefully prepare them and rinse well with running water. They can be boiled whole or pre-cut into portions.

Particular attention should be paid to the liver. This chicken offal can give the soup a disgusting bitter taste. To avoid this, choose only high-quality and fresh chicken liver, and also soak it in milk.

On a note! In addition to fragrant chicken offal soups, amazing main courses are prepared.

Compound:

• 1 kg of chicken stomachs;
• 1 st. millet groats;
• 6 pcs. potato tubers;
• carrots - 1 root crop;
• two medium-sized bulbs;
• a head of garlic;
• 5 liters of filtered water;
• 1 st. l. seasonings for poultry meat and red ground pepper;
• 1 st. l. chili pepper;
• 3 pcs. bay leaves;
• salt to taste.

Cooking:

This recipe is for those who are interested in how to cook chicken offal soup in an unusual way. Such a first dish is prepared in clay pots. Various vegetables are added to it - from broccoli to green beans, as well as scrambled eggs.

Compound:

• 500 g of chicken offal (hearts);
• 400 g frozen vegetable mix;
• 2 tbsp. l. cow's milk;
• chicken egg - 2 pcs.;
• onion head;
• to taste salt, spices, spices, herbs;
• butter.

Cooking:

Today, housewives rarely prepare first courses from chicken offal, preferring meat on the bone or high-grade fillet. And soon soups with hearts or stomachs can be safely called delicacy.

Compound:

chicken giblets (stomachs, heart, neck, liver) - 300-400 gr.,

potatoes - 3-5 pcs.,

carrots - 1 pc.,

onion - 1 pc.,

parsley and dill,

salt pepper, Bay leaf- taste.

chicken giblets These are the stomachs, hearts and liver. You can optionally add paws, necks to them. All that is usually cut off from commercial chicken is the offal.

Offal today can be purchased at any store at an affordable price. You can cook a variety of dishes from chicken offal. Today we invite you to cook with us soup with chicken.

- light and very tasty soup. This soup is made from common ingredients. It is advisable to use high-quality offal of domestic chicken. But if you do not have such an opportunity, you can use purchased ones in the preparation of soup.

Soup with chicken offal is nutritious and light. This soup is a dietary dish that improves immunity and has a positive effect on the general strengthening of the body.

Thanks to our step by step chicken soup recipe you can cook with ease.

Cooking soup with chicken offal.

For cooking soup with chicken you need to rinse the giblets well. Then put them in a pot and pour cold water. Put the pan on the fire and cook the offal for 1 hour.

While the offal is cooking, you need to prepare the vegetables. Peel potatoes, rinse and cut into cubes.

Wash the carrots, peel and grate on a coarse grater.

Wash the greens and finely chop.

After the giblets have boiled for one hour, you need to drain the water. Then pour the giblets with new water and bring to a boil. As soon as the water boils, you need to add a whole peeled onion to the pan.

Then add chopped potatoes, salt and cook for 10 minutes.

Then add grated carrots to the pan. Boil the soup until the potatoes are ready.

A few minutes before the soup is ready, add pepper to taste, chopped herbs and bay leaf.

ready. Pour into bowls and serve hot with fresh bread. Bon appetit!

Prepare this very tasty, easy and healthy soup with giblets. The recipe is simple and quick, but the soup turns out beautiful, appetizing and rich. Chicken giblets, goose or duck are suitable, which is especially true after the protracted New Year holidays, when the giblets from the New Year's duck or Christmas turkey are just left.

Ingredients:

(3 liter pot)

• 400 gr. chicken giblets (stomachs, liver, heart, neck)
• 3 large potatoes
• 1 large carrot
• 1 onion
• 1/3 st. rice
• 1/2 piece lettuce pepper (optional)
• black peppercorns
• 3 pcs. bay leaf

• So, first of all, we will prepare the offal for our soup. Be sure to wash the stomachs, remove the thick inner film, which is separated without problems. If the stomachs are large, then you can cut into several parts. My hearts, remove fat, remnants of connective tissue, remove blood clots. We wash the liver, remove the remnants of the gallbladder. You can also put paws (mine, remove claws and film), heads and necks. I often add wings, which cook fairly quickly and can be added at the same time as the offal.

• Cleaned and washed offal is poured with water. In order for the offal soup to cook faster, I pour boiling water over the offal (you can use cold water). Immediately put a small onion, bay leaf and peppercorns (5-6 pcs).
• Cook chicken offal for 10 minutes. In the meantime, peel the carrots, cut into strips or whatever you like. To make the soup with giblets beautiful, golden, carrots should be lightly fried in a small amount of vegetable oil. It won't take long, but the soup will turn out to be very appetizing.

• We put the passivated carrots in the soup with giblets.

• Finely chop the peeled potatoes and add to the pot. We cook 10 minutes.

• When potatoes are almost cooked, add rice. Instead of rice, you can put vermicelli, then you get an equally delicious chicken offal soup with verimshel.

• Cook for another 10 minutes, add salt to taste. If there is a fresh lettuce pepper, then cut into strips and put in our soup.

• Boil for another 5 minutes, put finely chopped greens and turn off the heat (rice should be cooked, but not overcooked). Discard the boiled onion. That's all, some half an hour and the first lunch is ready! Let the soup brew for 15 minutes and serve.

• Here is a beautiful and tasty soup made from ordinary offal. By the way, soup with offal is considered a dietary dish, it is light and nutritious, practically does not contain animal fat, it is highly recommended for children and people of age, and indeed for everyone who takes care of their health.

Chicken offal soup today is undeservedly forgotten by us, this soup has always been prepared in the villages, only they took for it not only hearts, livers and stomachs, but also scallops, paws, and chicken necks. The soup turns out very tasty and satisfying, with a rich broth.

Compound:
200 gr. chicken hearts
200 gr. chicken stomachs
200 gr. chicken liver
0.5 large carrots
1 head of onion
3 large tubers of potatoes
thin vermicelli
a pinch of dried horseradish
2 liters of water
salt to taste
1 tbsp vegetable oil
20 gr. butter

Cooking:
Rinse chicken giblets thoroughly under running water. Carefully inspect the stomachs and, if necessary, remove the yellow film.
Put the stomachs and hearts into the pan, pour them with two liters of cold water and put the pan on the fire. When the water boils, remove the resulting foam and add carrots, cut into thin slices and dried horseradish to the pan. Add salt to taste. Reduce heat to low and simmer for 1 hour.

During this time, finely chop the onion.
Put the pan on the fire, add vegetable and butter to it. When the oil is hot, add the onion.

Fry the onion until transparent.

After an hour, add chicken liver, diced potatoes and fried onions to the pan. Cover the pot with a lid and cook over low heat for another 30 minutes.
Soup can be eaten in this form, or you can add vermicelli.
To cook in a slow cooker:
hearts and stomachs put in a multicooker pan, pour two liters of water. Turn on the "Extinguishing" program for 1 hour. After a while, about 10 minutes, open the lid of the multicooker and remove the resulting foam. Add carrots, horseradish and salt to taste.
After an hour, add chicken liver, potatoes and fried onions to the multicooker pan. Close the multicooker and turn on the “Extinguishing” program again for 1 hour.

I wanted some hot soup with offal, chicken broth with noodles. Now the question of buying chicken giblets is not worth it at all, the whole difficulty is to go to the store and buy all kinds of chicken giblets by weight. But the question of properly hot chicken soup with giblets, it is not the easiest.

Tell me, why does everyone think that giblet soup is made with broth made from those giblets? This is not true. In the very name of the soup, it is easy to see that the soup is chicken, but with giblets. It means that giblets are a feature of the soup, a noble additive. Offal, or offal - separate internal organs, eaten, not meat. There are giblets that are not inferior in nutritional value to meat, but there are with very low nutritional value. It is customary to call offal - tongues, liver, kidneys, brains, heart, stomachs, etc.

Remember Gleb Zheglov? Eh, now it would be hot soup with giblets, huh ?! Sharapov, would you mind a hot soup with giblets?

Chicken giblets are usually liver, stomachs, hearts. You can still, if desired, add heads, paws, necks to them - everything that is usually cut off from a commercial chicken. From these giblets we will cook a marvelous and tasty, hot and desirable soup with giblets, chicken broth and vermicelli. I advise you to cook from the liver - you will be surprised how tasty it is.

Offal soup recipe step by step

Ingredients

• Chicken drumsticks 2 pcs
• Chicken giblets 200 gr
• Onion 1 pc
• Carrot 1 pc
• Garlic 3-4 cloves
• Potatoes 3-4 pcs
• Parsley, dill 3-4 sprigs
• Vermicelli 3-4 tbsp. l.
• Spices: salt, bay leaf, ground black pepper taste

1. It is worth immediately warning that chicken giblets are cooked in completely different ways.
2. Stomachs - boil for a long time. They are pre-washed, the inner yellow film is removed, it is thick enough and separates well. The remains of films and fat are removed. Stomachs are boiled until cooked for about 30 minutes.
3. Hearts - be sure to wash and remove blood clots from them. It is also worth removing fat and remnants of connective tissue. Cooking time for hearts - about 20 minutes
4. Paws, heads, necks - they are washed like an ordinary chicken, the remnants of feathers are removed, claws and a cover film are removed from the paws. These parts of the chicken are cooked like regular chicken - 15-20 minutes.
5. The liver is the tastiest part of chicken giblets. Be sure to remove the remnants of the gallbladder, large blood vessels. The liver is boiled for 10 minutes, it is no longer worth it so as not to spoil the taste.
6. Bring 1 liter of water to a boil in a saucepan. Throw 1-2 bay leaves into it and boil chicken drumsticks - about 30 minutes. If the drumsticks are “store-bought”, it may turn out that it will be very problematic to cook a clear broth. There are two options. First: clarify the broth using known methods. The second way is simpler and more understandable. As soon as the water with chicken drumsticks boils, abundant foam (and white turbidity) will appear, remove the drumsticks from the water, drain the water. And boil the broth in a new portion of clean water. I think that's the best way. At least it works out well.
7. While the broth is being cooked (by the way, the broth turns out to be excellently rich, it is suitable for cooking any dishes, both soups and risotto), peel all the vegetables.
8. Cut the potatoes into large cubes - like a walnut. Coarsely chop the carrot. Garlic - leave whole cloves in the shell without peeling. Finely chop the dill and parsley.
9. Remove the boiled drumsticks from the finished chicken broth and set aside for now. Throw new potatoes, garlic cloves and chopped onions and carrots into the broth. If there is a little red sweet pepper in the refrigerator, be sure to chop a little. If not, you can add 1 tsp. dry sweet pepper coarsely ground.
10. Cook vegetables in chicken broth for 15 minutes at a low boil.
11. Next, throw chicken navels into the soup and cook for 10 minutes. If there are no navels in the set of giblets, then you are skipping this item.
12. Throw hearts into the soup and cook for 10 minutes.
13. Next, add the chicken liver, cut into 2-3 parts and cook for 10 minutes.
14. Salt and pepper the soup to taste.
15. By this point, the potatoes should be fully cooked - their readiness is an indicator of the overall readiness of the soup. Add small vermicelli to the soup. It is best to take a good and very small vermicelli, which in Italy is called Filini. Such vermicelli is cooked for only a few minutes, usually 3-4 minutes and is ready. Having fallen asleep vermicelli, it is necessary to mix the soup with offal, and cook over low heat for the time indicated on the package.