2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
What are the basic rules for preparing a first course that uses poultry meat? For example, is chicken soup cooked with or without offal? Some housewives cook it without using meat pieces or fillets, from which it is better to make a full-fledged second course. After all, a rich broth can turn out to be quite tasty from offal. In this article you will find useful tips on how to cook chicken offal soup, taking into account the characteristics of the products taken. Based on the above recommendations, and a dish that is unusual at first glance in terms of composition will become one of your favorites.
What parts of a bird are commonly used to make chicken offal soup?
Many housewives, in addition to the heart, stomach and liver, put pieces of the neck and hard back into the water when boiling, cutting the flesh from the carcass. And some gourmets are simply crazy about chicken feet and heads. Everything is at your discretion. You can cook soup from a complete set, then removing from it parts that are not very attractive for serving, for example, leaving only meaty offal.
How to cook chicken offal soup transparent and without a peculiar smell?
What affects the quality of the broth? Turbidity and a special aftertaste of the soup can give the liver. Meaty pieces sometimes contain excess blood inside, which, when boiled, will fall into the water, changing the consistency and appearance of the soup. Often, the liver can even give the dish a slightly bitter tint. This happens because the gallbladder, which is attached directly to this inside of the chicken, was inadvertently hurt and crushed when cutting the bird. If you are not sure about the correct separation of offal from unnecessary "spare parts", it is better to put offal in the broth not in full composition. Also, for the transparency of the broth, pay special attention to carefully removing the foam that forms during heating. It is better to immerse the meat in cold water, gradually bringing to a boil.
Chicken Offal Soup: Easy Recipe
Pour 2-2.5 liters of raw water into a saucepan. Immediately put about 300 g of giblets into it. Bring to a boil, skimming off the foam. While the broth is cooking, finely chop 1 pc. carrots and onions. Saute vegetables in 3 tbsp. l. oils (you can use butter or vegetable oil of your choice, and also take them in equal proportions). After bringing the mass to a golden color, turn off the heat. When the meat by-products are almost ready, pour 5-6 pieces into the pan. medium-sized potatoes cut into cubes. Usually chicken offal soup is cooked for about an hour, but if young poultry meat is used, 30-40 will be enoughmin. Remove all by-products from it. Cut the stomach and liver into heart-sized pieces and place them back in the pot. It is better not to return the head, paws and back to the broth, using them only for richness. Then put the fried onions and carrots into the soup. Season the dish with spices (pepper, oregano, bay leaf) and s alt to taste. Sometimes many housewives use small vermicelli, homemade noodles or rice for extra density. In any case, the main thing is not to overdo it, since offal and potatoes without adding other components give the soup enough richness. In the last minutes of cooking, add finely chopped greens and crushed garlic. Fragrant soup is ready!
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