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Chicken gizzards - 1/2 pound
Chicken livers - 1/4 pound
Chicken necks - 1 pound
Basic seasoned flour
Bacon drippings
Water - 2 1/2 quarts
Celery with leaves - 4 stalks
Bay leaf - 1
Peppercorns - 10
Butter - 1 1/2 tbsp
Onions - 1/2 cup (chopped)
Tomatoes - 1 cup (chopped)
Carrots - 1/2 cup (diced)
Celery - 1/2 cup (chopped)
pepper - 1/4 tsp
Lemon juice - 1 tbsp

  • Dredge gizzards, livers and necks in flour.
  • Heat bacon drippings in large heavy kettle until hot.
  • Add giblets; brown on all sides. Add water, celery stalks, bay leaf, peppercorns and 1 tsp salt; bring to boil.
  • Cover; boil gently 1 1/2 hours. Strain stock; set giblets aside to cool.
  • Heat butter in kettle. Add onions; saute until golden
  • Chop gizzards, livers, tomatoes, carrots, chopped celery, pepper and salt to taste; cover.
  • Boil gently 30 minutes or until vegetables are tender; stir in  lemon juice. Meat from necks can be added, if desired.
  • Soup can be frozen.  

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