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Ингредиенты
Инструкции
- 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 min or possibly till the gizzards are done. Drain the gizzards, reserving the broth, and chop them into bite-sized pcs. Skim the broth.
- Make a light roux of the flour and butter, then add in the garlic. Bring the reserved broth back to a boil, then pour about a c. of the boiling broth into the roux, stirring constantly. When the mix thickens, gradually pour in sufficient of the broth to make a cream-soup consistency, stirring constantly. Return the gizzard pcs to the stew, and heat a few min.
- Serve with challah.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 102 | 77% |
| Total Fat 11.6g | 14% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 82mg | 3% |
| Potassium 20mg | 1% |
| Total Carbs 6.62g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.05g | 0% |
| Protein 1.05g | 2% |
