2 lb Gizzards
Salt
Pepper, black
4 T Flour
4 T Butter
3 cl Garlic, minced
Calories per serving: 316, Fat grams per serving: 12
Approximate Cook Time: 1:30
Place the gizzards in a large saucepan with water to cover (about 2
quarts); 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 broth to make a cream-soup
consistency, stirring constantly. Return the gizzard pieces to the
stew, and heat a few minutes. Serve with challah.
