Bechinalt Recipe

1. 1

   Place the gizzards in a large saucepan with water to cover; salt and pepper to taste.

2. 2

   Bring to a boil, and simmer 20 min or possibly till the gizzards are done.

3. 3

   Drain the gizzards, reserving the broth, and chop them into bite-sized pcs.

4. 4

   Skim the broth.

5. 5

   Make a light roux of the flour and butter, then add in the garlic.

6. 6

   Bring the reserved broth back to a boil, then pour about a c. of the boiling broth into the roux, stirring constantly.

7. 7

   When the mix thickens, gradually pour in sufficient of the broth to make a cream-soup consistency, stirring constantly.

8. 8

   Return the gizzard pcs to the stew, and heat a few min.

9. 9

   Serve with challah.

No additional tips available.