GIBLET BROTH SOUP
When my husband is out I like to make something that I enjoy and he doesn't. This is the case with this soup. I had some fresh giblets and meat from a chicken that needed to be used and it was COLD outside! Soup to the rescue. This makes the perfect "pot for One" with leftovers for the next day's lunch. I like to float my...
Provided by TERRI OPGENORTH
Categories Chicken Soups
Time 1h55m
Number Of Ingredients 18
Steps:
- 1. Rinse giblets and chicken in water and drain.
- 2. In a 3 quart heavy bottomed saucepan, put the first seven ingredients in and bring to a boil.
- 3. Cover and reduce heat to a simmer. Simmer for about an hour.
- 4. Add the next eleven ingredients and bring to a boil again. Simmer until carrots are tender and rice is done. About 30 minutes.
- 5. Add reserved onion tops and cilantro leaves. Stir and taste for seasoning.
- 6. Serve alongside some tortilla chips or pretzels.
CHICKEN GIBLETS OR LIVERS
Giblets : The edible inner parts of poultry, including the gizzard, heart, liver and kidneys ....... This recipes was devised to use up all the giblets left over from home slaughtered chickens! You can use either giblets or just livers in this recipe. However, the cooking time for giblets is longer than that for livers. Giblets need 15 - 20 minutes, but the livers should be added only 5 - 8 minutes before serving. Have lots of fresh bread and rolls on hand to dip into the sauce!
Provided by Miss Daisy
Categories Chicken Livers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry the giblets and/or livers in the olive oil until brown.
- Add the spices and seasonings and stir well.
- Add the chopped onion and garlic. Fry for 5 minutes.
- Add wine and simmer gently until cooked.
- If you are cooking giblets only, a little water may be added if necessary.
Nutrition Facts : Calories 506.5, Fat 27.5, SaturatedFat 7.2, Cholesterol 599.9, Sodium 196.5, Carbohydrate 12.5, Fiber 1.1, Sugar 2.7, Protein 45.5
GIBLET STOCK FROM TURKEY OR CHICKEN OR ?? FOR SOUP OR GRAVY
You can use this recipe for chicken or turkey stock for soup or gravy. I like the extra wing added to my stock. But it's not necessary.Cook time between 1 1/2 -2 hours. If cooked down less then 3 cups add water.I like to leave the skin on the onion it gives it a darker richer color.
Provided by Rita1652
Categories Stocks
Time 2h5m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the wing, neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, sage,garlic, bay leaf and peppercorns.
- Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour.
- Add liver and continue to cook at a bare simmer for an additional 30 minutes.
- Strain the stock through a fine sieve into a bowl.
- There should be about 3 cups of stock.
- Reserve the turkey wing, liver, neck and remaining giblets.
- Chop the giblets finely and shred the meat from the wing for the gravy or soup.
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