Jacques Pepin's Chicken Soup

1. 1

   Wash the gizzards and hearts under cool running water, place them in a saucepan with 6 cups of water and bring to a boil over high heat.

2. 2

   Boil 1 to 2 minutes, then skim off and discard any fat and impurities that rise.

3. 3

   Cover, reduce the heat to low and boil gently for 45 minutes.

4. 4

   With a slotted spoon, remove the gizzards and hearts from the cooking liquid and place them on a chopping board.

5. 5

   When cool enough to handle, cut them into 1/4-inch pieces or chop them coarsely in a food processor.

6. 6

   Return them to the cooking liquid with the celery, carrots and salt.

7. 7

   Bring back to a boil over high heat, cover, reduce the the heat to low and boil gently for another 45 minutes.

8. 8

   Add the cornmeal, scallions and dill and cook for 15 minutes longer, stirring occasionally.

9. 9

   Spoon into bowls.

10. 10

    Garnish, if desired, with a tablespoon of sour cream and a sprinkling of cilantro.

* Per serving · 4 servings · Values may vary.