Home Cooking 2

Bean&Barley&Chicken Gizard/Heart Soup

Big Larry | Jan 27, 2006 04:38 PM

God did I make a great pot of soup last weekend. I went down to the chinese meat market and bought 2lb of chicken gizards and 2lb of chicken hearts. For four pounds of the good stuff I paid a little under $5. That's the deal of the century.

So I go home and saute up in my big 8QT AllClad a big onion, celery, carrots, and a red pepper. To that i add s&p, bay leaves, and some diced garlic. I rinse the chicken really good and then add that. Then I add 4 cans of swansons chicken broth and a pound and one quarter of beans i had soaked overnight. I bring it slowly up to a simmer all the while skimming the scum from the top of it. When most of the scum ceases to come back i got a little shifty. I turned the oven on to 225 degrees, covered the pot with foil, placed the lid on, and set it in the oven. This was around 1:30 PM.

I decide to go to the park and go to the DeYoung museum. I finally make it back to the house around 6. I pull the soup out of the oven and it smells wonderful. There's a layer of grease on the top so i set it over high heat and degrease, and when it comes to a simmer i add a cup and a half of barley. I cover and let the barley cook, and then adjust the seasoning.

I turn off, let sit overnight in the fridge, and since then have had the best soup ever.

I can't even tell you how tender the gizzards became. They are almost reminiscent of braised pork cheeks. With some Tapatio or Rooster sauce it is one of the best things i have ever made.

OH my.

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