| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Soups |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Gizzards |
|
|
Salt |
|
|
Pepper, black |
| 4 |
tb |
Flour |
| 4 |
tb |
Butter |
| 3 |
|
Garlic clove; minced |
INSTRUCTIONS
Calories per serving: 316 Fat grams per serving: 12 Approx. Cook Time:
1:30
Place the gizzards in a large saucepan with water to cover; 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 in enough of the broth to make a cream-soup consistency, stirring
constantly. Return the gizzard pieces to the stew, and heat a few minutes.
Serve with challah.
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