Bechinaltchicken, soups 2 lb gizzards 1 salt 1 pepper, black 4 tablespoon flour 4 tablespoon butter 3 garlic clove; minced 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. |
