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Gutted broth
3 servings
Rinse chicken hearts and cookies and scald with boiling water. Clean the navels thoroughly from the sand, wash well, lower into boiling water and cook until soft. Cut the prepared giblets into slices, fold into a saucepan, pour over the strained meat broth, bring it to a boil, remove the foam, add melted chicken fat, wine, ginger and soy sauce, warm up a little more and pour over plates or bouillon cups, sprinkling with herbs.
Rinse chicken hearts and cookies and scald with boiling water. Clean the navels thoroughly from the sand, wash well, lower into boiling water and cook until soft. Cut the prepared giblets into slices, fold into a saucepan, pour over the strained meat broth, bring it to a boil, remove the foam, add melted chicken fat, wine, ginger and soy sauce, warm up a little more and pour over plates or bouillon cups, sprinkling with herbs.
white table wine - 1 teaspoon, chicken giblets - 600 g, meat broth - 3 g, ginger - 2 tbsp. spoons, soy sauce - 1 teaspoon, chicken fat - 1 tbsp. spoon, parsley greens - 1 tbsp. spoon
