Salt pickle with giblets

1 serving


carefully scorch the heads, necks, wings of poultry. cut the neck into three to four parts, wings into two parts; remove the eyes from the head, chop off the beak; the heart to cut and remove blood; cut the stomach in half and remove the inner film; scalp the paws and remove the keratinized cover. rinse everything with cold water. pour two liters of hot water and cook at low boiling for one and a half to two hours. at the end of cooking put pepper, greens, one root of parsley, celery and parsnips. cook the liver separately. strain the broth. the remaining roots of parsley, parsnips and celery, as well as onions and carrots, are chopped with straws and fried. let the cucumbers go. put browned vegetables, emitted cucumbers in boiling broth and cook for 5 - 10 minutes. add cucumber brine to taste and cook until cooked. add sour cream before serving, sprinkle with herbs.