*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, May 04, 2024 10:07 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Poultry » Bechinalt
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Bechinalt recipe to your favorite Save to favorite   Discuss Bechinalt recipe Write a comment   Print Bechinalt recipe Print this recipe   Email Bechinalt recipe to friend Email this recipe
  Bechinalt
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 170
Ingredients:
2 lb Gizzards
Salt
Pepper, black
4 tbsp Flour
4 tbsp Butter
3 Garlic clove, minced
Instructions:
Calories per serving: 316 Fat grams per serving:
12 Approx. 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 minutes or until the
gizzards are done. Drain the gizzards, reserving the broth, and chop
them into bite-sized pieces. Skim the broth.

Make a light roux of the flour and butter, then add the garlic. Bring
the reserved broth back to a boil, then pour about a cup of the
boiling broth into the roux, stirring constantly. When the mixture
thickens, gradually pour in enough of the broth to make a cream-soup
consistency, stirring constantly. Return the gizzard pieces to the
stew, and heat a few minutes. Serve with challah.
Rate this recipe:  
Featured Recipe
» Cedar Island Mint Hummer
Category: Drinks
Hits: 190
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com