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What You Need:
(To serve 4 to 6)
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2 pounds chicken wings, necks and backs
2 pounds chicken hearts and gizzards, coarsely chopped
2 quarts cold water; or 1 quart chicken stock, fresh or canned, combined with 1 quart water
2 carrots, scraped and coarsely chopped
2 celery stalks, including the leaves, coarsely chopped
1 small parsnip, scraped and coarsely chopped
1 onion, peeled and pierced with
2 whole cloves
Freshly ground black pepper
¼ cup dried mushrooms, coarsely chopped
½ cup boiling water
½ cup pearl barley, thoroughly rinsed in cold water
2 tablespoons finely chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. In a 5-quart saucepan or soup pot, combine the chicken wings, necks, backs, hearts and gizzards with the water or stock and water. Bring to a boil over 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.
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2. Reduce the heat to low, partially cover the pan and simmer gently for 30 minutes. Meanwhile, in a small bowl, cover the chopped mushrooms with ½ cup boiling water and let them soak for 30 minutes. Then add them with their soaking liquid to the soup and pour in the barley. Stirring occasionally, simmer half covered for 1 hour, or until the barley, giblets and mushrooms are tender.
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3. Remove the wings, necks and backs from the soup with a slotted 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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