2 Ounces Olive Oil
½ Cup Chopped Celery
½ Cup Diced Onion
½ Cup Chopped Bell Pepper
1 Quart Chicken Stock
½ Pound Boiled and Chopped Chicken Gizzards
Cooked Flour & Oil - Roux to thicken
3 Boiled and Chopped Eggs
½ Cup Chopped Green Onion
¼ Cup Chopped Parsley
2 Ounces Butter
Add olive oil and celery, onion and bell pepper to a saucepan. Sauté vegetables over medium heat until golden brown. Add chicken stock and chicken gizzards and bring mixture to a boil. Reduce heat and let simmer for 30 minutes. Add eggs, green onion, and parsley. Blend in butter just before serving. Perfect for all your holiday meals.
From the kitchen of Chef Jake Duplantis,
Enjoy good food!