Summary

Ingredients

• 250 g chicken hearts
• 250 g chicken stomachs
• 1 goose neck (goose neck)
• 1 bunch parsley
• 150 g butter
• 3 tablespoon flour
• 1 bunch soup greens
• 500 ml water
• salt and pepper

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Instructions

1. It is best to wash the heart and stomach once before preparation. Then you cut the soup greens into small pieces and put it with the innards and the neck in a saucepan with water and let it simmer for about 45 - 60 minutes over low heat, so that a tasty broth is created. Then pour off the broth through a sieve.
2. Cut the innards and neck into small pieces or remove the meat from the neck. The cooked soup greens are no longer needed, I freeze them for a stew.
3. If the broth is not enough for the sauce, you can add water.
4. Heat the butter in a saucepan, sprinkle the flour on it and stir until a thin paste forms (roux). Add the stock, stirring constantly, until the sauce has the right consistency. Cook for several minutes while stirring, so the flour taste disappears.
5. Add the chopped innards, heat, season with salt and pepper and stir in the parsley.
6. Serve boiled potatoes with it and you have a quick, delicious meal.