Chicken broth with giblets. Soup with chicken offal recipe

Soup from chicken giblets today undeservedly forgotten by us, this soup was always cooked in the villages, they only took for it not only hearts, livers and stomachs, but also scallops, paws, as well as 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 in a saucepan, pour them with two liters cold water and put the pot 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.

This time finely chop 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 for low fire 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.

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 for affordable price. Chicken giblets can be cooked various dishes. Today we invite you to cook with us soup with chicken giblets .

- light and very tasty soup. This soup is made from conventional products. It is advisable to use high-quality giblets 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 diet dish, which helps to increase immunity and has a positive effect on the overall strengthening of the body.

Thanks to our step by step recipe soup with chicken 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 soup. fresh bread. Enjoy your meal!

Material:)

Homemade bouillon chicken 1.3 kg

Offal prepared for boiling

Heart (11 pcs) and liver (8 pcs) with a total weight of 600g (wash the liver, cut the hearts lengthwise, remove the vessels above the base of the hearts, films, blood clots, fat, rinse ..)

Stomachs (7pcs) - 500g (stomachs are already cut, freed from the film, separate the fat, rinse ..) .

Homemade chicken, "broth" - 1 piece, weighing 1.3 kg. Wash and cut lengthwise into 2 pieces. (You can cook and kiss). These chickens are boiled for several hours J.

Onion - 4-5 pcs. Cleanse and wash.

Carrot - 1 root vegetable (medium size).

Saffron - 1 pack. Dilute in not in large numbers water and let stand.

Parsley, dill - several branches.

Bay leaf 2-3pcs.

Peppercorns, salt.

The pan is roomy, with a volume of at least 5 liters (the authors of the post cook the broth in a saucepan with a volume of 8 liters, so that it would be spacious for both chicken and offal).

Cast iron pot (or not cast iron or a saucepan, saucepan) with a volume of 1.5-1.7 liters.

Noodles -120 g. In principle, any will do, but in this recipe was purchased (for lagman, it contains only salt, flour and water). Homemade, oven-dried noodles are welcome. Orzo pasta behaves very interestingly in giblets! (very interesting option)).

Boil the liver separately for 15 minutes. To do this, pour water into a small saucepan (volume 1-1.5 l), add a little salt, add onion - 1 pc, black peppercorns - 5-8 pcs, several branches of parsley and bay leaf. Boil at a low boil for 10 -15 minutes, then lower the liver (washed) into the saucepan and cook for 10-15 minutes (carefully remove the foam during boiling). The liver can be boiled beforehand, but it is better by the time the soup with giblets is almost ready.

Place the chicken, hearts and stomachs (prepared, washed) in a fairly spacious saucepan and pour cold water (if the saucepan with a volume of 5-6 liters is poured to the top, if, as in our case, with a volume of 8 liters, then pour a little less water, all this taking into account the fact that the chicken is rustic broth and will cook for at least 3 - 3.5 hours, the water, therefore, will boil away ..). Let it boil, remove the foam with a perforated spoon and cook at a low boil for 3 - 3.5 hours (considering that chickens and offal from village chicken. After 1 hour after boiling, add 3 onions, several branches of parsley, dill, pepper to the pan with chicken and offal. Salt moderately 1 hour before readiness. At the end of boiling, strain the saffron and pour it into a saucepan.

When the chicken and offal are ready (they become soft, but the chicken and offal should not be brought to full boil, the boiling time depends on the age of the chicken, etc.), remove the chicken and offal from the pan, strain the broth through a sieve.

Cut the stomachs and liver into not quite small pieces(the hearts are already cut, they should not be cut smaller).

In a pot (stewpan) with a volume of 1.5 liters, put the stomachs of the hearts, let it boil, add the noodles and boil until the noodles are ready. Add boiled liver(The liver can also be added directly to the plates, but we prefer to add the liver directly to the pot). Sprinkle with fresh herbs - parsley, dill, green onions. In this recipe, the noodles were cooked for 2 minutes.

Pour into bowls).

REMARKS.

The broth can be prepared in advance (yes, at least a day in advance) and already boil the giblets (heart and stomachs) in it. In this case, you should cook with onions, carrots .. or fry onions and carrots, add to the giblets at the end of cooking, at the “to noodles” stage and parsley.

The liver must be cooked separately and never together with the giblets (due to the fact that the cooking time of the liver is much less than the cooking time of the giblets and chicken ..).

If the giblets are not from poultry, then they will cook much less.

Poultry giblets can be boiled in beef broth, in old cookbooks there are a sufficient number of recipes where it is required to boil the offal of a bird (turkey, goose ..) in meat broth (beef).

Offal can be boiled without chicken, but with chicken feet, wings and necks. This is very a good option giblets.

You can cook giblets using a broth in which only giblets were boiled.

WHEN COOKING CHICKEN LEGS (in any dishes) - IT IS NECESSARY TO REMOVE THE NAIL PHALANES BEFORE BOILING, AND DO NOT COOK IT WITH CLAWS! It is outrageous when the nail phalanges are not removed from chicken paws! It's all one thing to cook meat broth(for example, for jelly) with hooves!

It happens (we once had) that the offal is ready before the chicken, then they should be removed with a slotted spoon, and the chicken should continue to cook until tender.

Ready)

Soups are an integral part of our daily diet. For the normal functioning of the body, we need various vegetable broths and broths that normalize all digestive processes. The variety of all existing soups will allow us to try every day new recipe. Most popular recipes first courses - soups with the addition of meat or fish. One of the most interesting and enough simple recipes- soup with chicken giblets.

Recipe number 1. Delicious rice soup with chicken giblets

Taste Info Hot Soups

soup ingredients

• chicken liver - 100 g;
• chicken stomachs- 100 g;
• sunflower oil - 30 ml;
• potatoes - 250 g;
• rice - 1/2 cup;
• Bay leaf;
• carrots - 1 pc.;
• salt, black ground pepper;
• fresh greens.

How to make rice soup with chicken giblets

Soup preparation must begin with the preparation of giblets. They should be thoroughly washed in plenty of water, and then cut into smaller pieces (while removing all excess).


Pour 2.5 liters of clean water into a saucepan. drinking water. We lower the giblets into the water, add the bay leaf and put the pan on the fire.


Bring the water to a boil and remove the foam formed during the cooking of giblets.


Peel and wash the potatoes, and then cut into small strips.
We send the chopped potatoes to the broth with giblets, cover the pan with a lid (but not tightly) and continue to cook the soup.


We clean the carrots, wash them and finely chop them in any way convenient for you (three on a grater or cut into small straws).
Fry the carrots until half cooked in a pan with the addition of 30 ml of sunflower oil.

Then we put the fried carrots in the soup. The oil left over from frying is also sent to the soup. Thanks to the roasting of carrots, we will get a beautiful shade of the finished soup as a result. In case of laying in soup raw carrots ready meal may appear pale.


Add rice to the pot and cook the soup until fully prepared all ingredients (25 minutes from the moment the rice is laid).


Then salt and pepper the soup, fill it with fresh finely chopped herbs.


Rice soup with chicken giblets should be served hot. If desired, it is seasoned with a small amount of sour cream.

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Recipe number 2. Soup with chicken giblets, vegetables and bulgur

How easier dish the tastier and healthier it is. This statement is held by the majority of people involved in one way or another in cooking. salads, soups, vegetable stew, cereals and baked meat - this is the main set of dishes for daily menu. Of course, sometimes the soul forgive something unusual or exotic, but this is not a topic for today's recipe. And today we will cook a very tasty soup with chicken giblets. Young vegetables and oriental bulgur, which has recently become popular with us, will make this soup a dish worthy of special attention.

For making soup chicken giblets We will need the following ingredients:

• young potatoes - 3 pcs.;
• young carrots - 2 pcs.;
• garlic - 1 tooth;
• bulgur - 1/2 cup;
• chicken giblets - 150 g;
• sunflower oil - 30 ml;
• dill - a few branches;
• salt, pepper, bay leaf.

How to cook delicious soup with chicken giblets

Pour 2 liters of clean drinking water into a small saucepan and put it on fire.
chicken ventricles and the liver is thoroughly washed and sent to a pot of water.

Add the bay leaf to the ingredients and bring the water to a boil. In the process of boiling, foam will begin to form on the surface of the water, which must be removed with a spoon or a small sieve.
We clean and wash young potatoes. We cut it into small strips and send it to a boiling broth with giblets.

Some housewives are biased towards poultry offal, considering them tasteless and useless. In fact, this is not at all the case. From chicken liver and hearts, you can cook many original first and second courses, there would be desire and imagination.

Most often, second courses and stuffing for dough products are prepared from hearts. As a rule, these are various stews with vegetables, roasts, pancakes, pasta and even pizza. Offal soups are no less tasty.

Chicken heart soup is a very simple and cheap dish, which combines not only great taste but also an obvious benefit. The liver and heart contain very little fat and a lot of needed by the body trace elements. They are well digested, so food with offal is often prepared as part of different diets.

Classic chicken heart soup

The easiest of all options this dish. Soup can be cooked only from hearts and without sautéing, then you get the lightest broth with barely noticeable droplets of fat and bright cubes of vegetables. Or you can combine offal with chicken meat(breast or leg) and add high-calorie frying to the soup. In this case, you will get a very rich dish, not inferior in its satiety to oven soup and borscht.

Below is diet recipe only from hearts.

Ingredients for 1.5 liters. soup:

• Chicken hearts - 500 g.
• Bay leaf - 2 or 3 pcs.
• Allspice and black peppercorns.
• Onion - 1 pc.
• Bow pen - 30 g.
• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Celery root - 1 pc. or 100 g.
• paprika red or yellow Bell pepper) - 1 PC.
• Water - 1 l.
• Butter - 30 g.
• Salt and other spices to taste.

Cooking:

1. soak chicken hearts for half an hour. Rinse thoroughly, remove external films, remove veins. Cut in half and pick out the remaining blood clots.

Cream soup with chicken hearts and mushrooms

For this dish, it is advisable to use light mushrooms like mushrooms or champignons, fresh or dried. You can take young small oyster mushrooms. To make the soup tastier, you need to give preference to yellow, well-boiled potatoes.

Ingredients for 1.5 liters. soup:

• Chicken hearts - 300 g.
• Potato - 3-4 large tubers.

Cooking:

1. Peel chicken hearts well, remove films and veins, cut in half, remove blood clots. Cook on the basis of offal lean broth using bay leaf, turmeric and salt as spices.
2. Strain the resulting broth and cook all the potatoes in it until tender. Pour some of the broth into a separate bowl. Crush in the remaining liquid boiled potatoes, add grated cheese to it and pour natural heavy cream bringing the soup to the desired consistency.
3. Chop the hearts into thin strips.
4. in melted butter bring the red onion to a golden color, add chopped mushrooms to it. Season the contents of the pan with salt, nutmeg and fresh ground pepper.
5. Ready soup - pour mashed potatoes into portioned plates, put a couple of tablespoons of mushrooms fried with onions and chopped hearts on top. Sprinkle with chopped basil.

Soup with chicken giblets (hearts and liver)

It looks very ordinary, but unusually light and delicious recipe soup from chicken offal. In the village, it is cooked in cast iron pots, immediately laying all the ingredients and not using frying products. In urban conditions, this first dish can be cooked on the stove, enriching the taste of the soup with a golden onion and carrots fried in butter.

Ingredients for 1.5 liters. soup:

Cooking:

1. As in previous recipes, thoroughly clean the chicken hearts. Remove the films from the liver and cut out the internal veins.
2. Place chicken hearts in boiling salted water, add potato cubes, washed and sorted buckwheat. Reduce the heat and simmer the soup, skimming off the rising foam.
3. Chop carrots into patches, and onions into thin crescents. Lightly fry the vegetables in butter, then put chicken liver pieces in the pan, add to the mixture at the end of sautéing tomato paste and some water.
4. 10 minutes before the hearts and potatoes are ready, pour the prepared roast into the pan. Taste the soup and season it to taste.
5. Serve the first course with chopped green onions. To make it more high-calorie, you can put a teaspoon of butter in each plate.