2-3 sets chicken giblets or 1 set of turkey or goose giblets
4 cups (1 litre) 1 3/4 pint water
1 medium-sized onion (100 g approx)
1 stick of celery
1 medium-sized carrot (50 g approx)
bouquet garni
1 clove
a small blade of mace
6 black peppercorns
1 tsp salt
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp (25 g) flour
4 cups (1 litre) 1 3/4 pint water
1 medium-sized onion (100 g approx)
1 stick of celery
1 medium-sized carrot (50 g approx)
bouquet garni
1 clove
a small blade of mace
6 black peppercorns
1 tsp salt
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp (25 g) flour
method
1. Prepare the giblets if required (p212).
2. Put them in a saucepan and add the cold water.
3. Heat gently to simmering point.
4. Prepare the vegetables and either leave them whole or chop coarsely.
5. Add them to the pan with the bouquet garni, spices, peppercorns, and salt.
6. Cover, and simmer for 2 1/2 hours.
7. Strain the stock.
8. Melt the fat in a saucepan, stir in the flour, and brown very slowly, stirring all the time.
9. Gradually add the stock and stir until boiling.
10. Boil for 5 minutes, stirring all the time.
11. Dice the best pieces of giblets finely and add to the soup.
12. Re-season if required. Re-heat and serve.
2. Put them in a saucepan and add the cold water.
3. Heat gently to simmering point.
4. Prepare the vegetables and either leave them whole or chop coarsely.
5. Add them to the pan with the bouquet garni, spices, peppercorns, and salt.
6. Cover, and simmer for 2 1/2 hours.
7. Strain the stock.
8. Melt the fat in a saucepan, stir in the flour, and brown very slowly, stirring all the time.
9. Gradually add the stock and stir until boiling.
10. Boil for 5 minutes, stirring all the time.
11. Dice the best pieces of giblets finely and add to the soup.
12. Re-season if required. Re-heat and serve.
serving amount
serves 4
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