1.6 quart (1.5 litre) chicken broth 14 oz (400 grams) chicken plucks (liver, maws, throats) 0.7 oz (20 grams) parsley root 1 onion 1.4 oz (40 grams) spring onion 1 carrot 4 potato 1/2 cup millet 2 tbsp melted fat parsley greens salt and black ground pepper to taste | Directions: Chichen offals (liver, maws, throats) cut finely, pour water and cook them.
Peel onion, cut into semi-rings. Peel carrot and parsley root, cut them into stripes.
Bring to a boil the chicken broth, add washed millet, diced potato, sauted on the melted butter onion, parsley root and carrot and cook the soup until it’s ready. 10 minutes befor the end of the cooking salt and pepper the soup.
Put the by-foods in the dish before serving, pour the soup and add parsley greens. |
