Chicken Giblet And Barley Soup (Graupensuppe Mit Hühnerklein)
Chicken Giblet And Barley Soup is a very special food for you. The giblet adds a deeper flavor to the soup. When you boil this soup, the point is to boil it enough.
If you have done this well according to the recipe, you wouldn’t be envious of any restaurant.
Ingredients
- 2 lb chicken wings, necks and backs
- 2 lb chicken hearts and gizzards, coarsely chopped
- 3¼ pints cold water; or 1¾ pints chicken stock mixed with 1½ pints water
- 2 carrots, scraped and coarsely chopped
- 2 sticks of celery, including the leaves, coarsely chopped
- 1 small parsnip, scraped and coarsely chopped
- 1 onion, peeled and pierced with 2 whole cloves
- ½ oz dried mushrooms, coarsely chopped
- 6 tablespoons boiling water
- 3½ oz pearl barley, thoroughly rinsed in cold water
- 2 tablespoons finely chopped fresh parsley
- Freshly ground black pepper
Details
Serves: 4
Method
Step 1
Put the chicken wings, necks, backs, hearts and gizzards with the water or stock and water into a large saucepan. Bring to the boil over a high heat, skimming off all the foam and scum as they rise to the surface.
Add the carrots, celery, parsnip, onion with the cloves, and a few grindings of pepper. Reduce the heat to low, partially cover the pan and simmer gently for 30 minutes.
Step 2
Meanwhile, cover the chopped mushrooms with 6 tablespoons boiling water in a small bowl and let them soak for 30 minutes.
Then add them with their soaking liquid to the soup and pour in the barley. Simmer half covered for about 1 hour, stirring occasionally, until the barley, giblets and mushrooms are tender.
Step 3
Remove the wings, necks and backs from the soup with a perforated spoon. Skin them and pick the meat from the bones.
Chop the meat coarsely and add it to the simmering soup. Discard the onion. Taste for seasoning and stir in the parsley. Serve from a heated tureen or a large serving bowl.
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