Becky Campbell's Chicken with Carambola
INGREDIENTS:
2 lb Gizzards
Salt
Pepper, black
4 tb Flour
4 tb Butter
3 Garlic clove; minced
2 lb Gizzards
Salt
Pepper, black
4 tb Flour
4 tb 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.
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.