Ingredients (serves 4)

300 g chicken gizzards, cleaned
2 small onions, peeled, halved
2 cloves garlic, lightly crushed
1 bay leaf
3-4 whole peppercorns

For the gizzard stock

2 small white onions, sliced
3 carrots, peeled, sliced
1 large turnip, peeled, sliced
1 kohlrabi, peeled, cut into small pieces
optional: 1 large potato, peeled and diced
1 tbsp duck fat
1 small bunch of parsley, finely chopped
1 tbsp. mustard
1/2 tsp. sweet ground paprika
1 tsp gluten-free flour (e.g. oat flour, rice flour)
a little lemon juice
salt, to taste

For the soup

Chicken gizzard is an undeservedly forgotten ingredient, even though it is delicious, inexpensive and, like liver, a complete natural multivitamin. It is extremely rich in zinc, selenium, iron, copper and choline, but also contains many other trace elements and vitamins. Zinc is essential for the proper functioning of the immune system: in its absence, immune cells are unable to perform their functions properly. Its selenium content is effective in reducing the risk of certain cardiovascular diseases and cancers, and also supports the thyroid gland.

Put the gizzard in a saucepan, add salt, onion, garlic, bay leaf and pepper, add about 1 litre of water and bring to the boil. When boiling, remove from the heat, skim the top and keep at a light simmer for about 1.5 hours or until tender. After about 1 hour, melt the duck fat in another pan, fry the onion, add the vegetables and fry for a few minutes. Add about 80 ml of boiling water, salt, add the parsley and cook the vegetables over a medium heat until tender. In a small bowl, mix the mustard, paprika and flour with a little of the hot stock until lump-free, then add to the soup and simmer for a few minutes (never bring the soup to a rolling boil!). When the gizzard is done, remove it from the soup and cut it into strips. Strain the cooking liquid and add to the vegetable soup, finally stir in the gizzards. Refresh with a little lemon juice and serve sprinkled with freshly chopped parsley.

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