Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk Chicken giblets 6 Black peppercorns
1 lg Onion, sliced Salt to taste
2 Carrots, sliced 1 Chicken bouillon cube,
2 Stlaks celery, sliced -optional
Chicken Carcass, if 2 tb Butter
-available 1 1/2 tb Flour
5 c Water GARNISH:
4 Sprigs parsley 1 sprig 1 tb Butter
-thyme 2 Chicken livers
1 Bay leaf 2 tb Chopped parsley

Wash giblets, removing livers. Set livers aside for garnish. Place
giblets, onion, carrots, celery and carcass into large saucepan. Add
water, herbs, peppercorns and a little salt. Bring slowly to a boil,
skimming as needed. Reduce heat, cover and simmer 1-1 1/2 hours, or
until vegetables are tender and giblets are well cooked. Add bouillon
if needed for flavor. Remove carcass from soup. Strain soup into
another saucepan. Melt butter in small saucepan and whisk in flour.
Add a few tablespoons hot chicken stock, whisking constantly until
smooth; then whisk into hot stock. Bring to a boil, stirring
constantly. Reduce heat and simmer 3-4 minutes. Melt 1 tablespoon
butter in frying pan and saute chicken livers for 5-8 minutes,
depending on thier size. Chop roughly and divide among soup bowls
before pouring in hot soup. Garnish with parsley.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-27-95

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