Graupensuppe Mit Hubnerklein
|Chicken hearts and gizzards||2 Pound|
|Frying chicken||1 Small|
|Chicken stock||8 Cup (128 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Celery rib||1 , chopped|
|Parsley sprigs||2 Large|
|Barley||1⁄2 Cup (8 tbs)|
|Rendered chicken fat/Butter||2 Tablespoon|
|Unbleached flour||2 Tablespoon|
|Carrots||2 , thinly sliced|
|Celery rib||1 Small, thinly sliced|
|Young kohlrabi||6 , sliced|
|Minced parsley||1 Tablespoon|
Trim fat from hearts and gizzards and slice.
Set hearts aside and combine gizzards with chicken, stock, seasonings and bouquet garni.
Cover, bring to gentle boil, lower heat and simmer 45 minutes or until chicken is tender.
Remove chicken and set aside to cool.
Discard bouquet garni.
Lightly brown barley in chicken fat, sprinkle with flour and cook, stirring, 3 minutes.
Gradually stir in stock, cover, bring to gentle boil, lower heat and simmer 40 minutes.
Add carrots and reserved hearts and continue cooking 25 minutes, adding celery and kohlrabi last 10 minutes.
While soup is simmering, remove chicken meat from bones and cut into julienne pieces.
Add last 5 minutes of cooking.
Sprinkle with parsley and paprika.