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For this recipe you need:
- poultry giblets - 95g
- carrot - 20g
- parsley - 5g
- onions - 10g
- purret - 10g
- butter
- poultry fat - 5g
- greens to taste.
For noodles:
- flour - 35g
- egg - 1/4 piece
- water - 7g
- salt.
Boil prepared poultry giblets, except liver; boil the liver separately. Add bunch greens for broth aromatization.
Shred carrot, parsley, onions and brown in the fat. Put vegetables and noodles into filtered boiling broth and boil till preparedness by weak boiling.
By serving put warmed in broth giblets (sliced stomach, liver - cut into pieces, wings and neck, cut in shards), pour soup and sprinkle with greens.
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