Text 21682, 110 rader
Skriven 2007-10-23 23:43:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Chicken Gizzards
========================
 -=> On 10-22-07  18:33,  Carol Shenkenberger <=-
 -=> spoke to Dave Sacerdote about chopped liver 321 <=-

 CS> Don's in 7th heaven with a batch of 'soup' made from the 
 CS> gizzard packet.

[contains 2 recipes]


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bechinalt
 Categories: Chicken, Soup, Hungarian
      Yield: 4 servings
 
      1 lb Gizzards
           Salt
           Pepper, black
      4 tb Flour
      4 tb Butter
  1 1/2 ts Garlic powder
 
  Place the gizzards in a saucepan with water to cover (about 2
  quarts); salt and pepper to taste. Bring to a boil, and simmer 20
  minutes or until the gizzards are done. Drain the gizzards, reserving
  the broth, and chop them into bite-sized pieces. Skim the broth. Make
  a light roux of the flour and butter, then add the garlic. Bring the
  reserved broth back to a boil, then pour about a cup of the boiling
  broth into the roux, *stirring constantly.* When the mixture
  thickens, gradually pour the rest of the broth into the stew,
  stirring constantly. Return the gizzard pieces to the stew, and heat
  a few minutes. Serve with challah.
  
  The Impoverished Student's Book of Cookery, Drinkery and Housekeepery
  Jay F. Rosenberg
  Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken in the pot soup
 Categories: Jewish, Soup
      Yield: 6 servings
 
MMMMM-----------------MAMA LEAH'S JEWISH KITCHEN----------------------
     10 lb Chickens, split in half
           Chicken gizzards, without
           -livers
      6    Stks celery, each broken in
           -half
      6    Carrots, peeled and
           -trimmed,
           -each cut in half and split
           -in two
      4    Parsnips, peeled and split
           -in half
      2    Leeks, diced large  *
      1 bn Fresh dill, heavy stems
           -removed
      1 bn Parsley, heavy stems
           -removed
      1 tb Salt
      1 ts White pepper
      1    Clove garlic, peeled
           Water; to cover
     12    Matzo balls, cooked
           -(optional --
     12    Kreplach, cooked (optional
      8 oz Thin noodles, cooked
           -(optional)
 
  *  you may substitute 2 medium onions, diced large.
  
  Wash the chicken and remove all visible fat.  Do not remove the skin
  because the skin adds flavor to the soup.  Wash the gizzards.
  
  In a 8-quart soup kettle or pot, place the celery, carrots, parsnips,
  and leeks or onions.  Place the chicken halves on top of the
  vegetables. Add the gizzards, if desired, the dill, parsley, salt,
  pepper, and garlic. Add enough water to cover the chicken by 1-inch.
  
  Bring to a boil and immediately reduce to a simmer.  Skim away any
  scum that rises to the top.  Place cover on the pot slightly askew
  and simmer gently for about 1 hour or until the chicken is tender.
  
  Skim away any visible fat or grease the broth.
  
  In a large bowl, place 2 cooked matzo balls and/or 2 cooked kreplach,
  and/or 1/2 cup of cooked thin noodles.  Add a cooked chicken half and
  the soup.  Divide the vegetables among the bowls.  Serve hot with
  challah or another good bread. This makes a meal.
  
  Posted 09-17-93 by D. PILEGGI on F-Inter Co
  
  Nutritional Information per serving:  xx calories, xx gm protein, xx
  gm carbohydrate, xx gm fat,  x% Calories from fat, x mg chol, xx mg
  sodium, x g dietary fiber
  
  MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
  Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
  PlanoNet Lowfat & Luscious echoes
  
  From: Henry Kasten                    Date: 03-11  Cooking
MMMMM


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