Bowl ofSoup
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Chicken Gizzard Soup
Portugal
  -   Moela
Serves:
Effort:
Sched:
DoAhead:  
8 soup  
***
3-3/4 hr  
Yes

This delicious soup is not for wimps - it's got a lot of flavor and a pretty good bite as well. In fact, it has so much flavor and enough liquid it could be (very unofficially) expanded (see Note-5).


1
4-1/2
5
------
7
3-1/2
1
2
2
1
------
12
------
4
1-1/2
1/2
1/4
2
------
2/3
4
------

#
oz
oz
---
oz
oz

t
t
t
---
oz
---
c
c
c
c
t
---
t

---

Chicken Gizzards (1)  
Bacon (2)
Onion
-- Vegetables
Celery
Carrot
Chili Poblano (3)
Chili, dry (4)
Oregano, dry
Thyme, dry
----------
Tomatoes
-- Liquids
Chicken stock
Beer
Wine, red
Wine Vinegar
Worcestershire sauce
----------
Salt
Bay Leaves
-- Garnish
The Bacon bits
Parsley leaves
PREP   -   (45 min)
  1. Clean GIZZARDS as needed and cut apart the two lobes. Cut each lobe in half crosswise.
  2. Dice BACON fairly small.
  3. Dice ONION small.
  4. Chop CELERY small. Peel CARROTS and chop small. Cap and seed POBLANO and dice small. Crush GARLIC and chop fine. Crush Dried Chili to flakes. Mix all with Oregano and Thyme.
  5. Peel TOMATOES and chop fine.
RUN   -   (3 hr)
  1. In a 3-1/2 quart sauté pan, Dutch oven or similar, fry BACON over low heat until the fat is rendered and it becomes crisp. Scrape it to one side and tilt the pan so the oil runs to the other side and remove the bacon, leaving all the fat. Set bacon bits aside.
  2. Stir in Onions and fry stirring until they reach a light golden color.
  3. Stir in Vegetable Mix and fry stirring for 2 minutes of so.
  4. Stir in Tomatoes and fry stirring frequently until you get a little browning of the vegetables.
  5. Stir in Liquids, Salt, Bay Leaves and Gizzards and bring it up just to a boil. Turn down to a bare simmer, just bubbling a little, cover and simmer for about 2-1/2 hours or until gizzards are tender.
  6. Serve warm in individual bowls, sprinkled with the Bacon and Parsley leaves.
NOTES:
  1. Chicken Gizzards:   Look for these in markets serving ethnic communities (just about any eth except North Americans). As sold here in California they are peeled, cleaned and ready to cook. Some recipes call for "scrape off the hard green and yellow stuff" but that's completely unnecessary here.
  2. Bacon:   That's American bacon - called "streaky bacon" by some folks who imagine what they call bacon is actually bacon.
  3. Chili Poblano:   This is a big, heart shaped, very dark green fresh chili, in some markets mistakenly called "Pasilla". For details see our Chili Page.
  4. Chili, Dry Red:   The pattern recipe calls for Piri-Piri, an African chili not much available in North America, but dried red Thai chilis make an excellent substitute. For details see our Chili Page.
  5. Unofficial Options:   This soup can be made into more a main dish soup by addition (after it is done) of rice or some small soup pastas. If using pasta cook it separately and add when about done to avoid unbalancing the soup. If using rice, add the amount of water needed to cook the rice (a little short of 2 cups per cup of rice).
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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