Poultry Kaldoun with Liver Dumplings

BROTH PREPARATION

• 1
  Peel carrots, celery, parsley, and garlic. Wash and halve the onion. Wash the poultry carcasses, chop or portion them with poultry shears, and place them in a pot along with the giblets. Pour in enough cold water to cover the carcasses, at least 2.5–3 liters of water, add the vegetables and green parsley stalks.
• 2
  Bring to a boil. Skim off any foam that appears on the surface. Add spices, salt, reduce heat to minimum, and let the broth simmer uncovered for 2 hours. Then strain it through a fine sieve. Remove the meat from the carcasses, chop it roughly, and set aside. Cut the giblets into smaller pieces and set aside.

KALDOUN PREPARATION

• 1
  Dice carrots, celery, and parsley into 5 mm cubes. Finely chop the onion.
• 2
  In a saucepan over high heat, melt butter and sauté the root vegetables, stirring frequently. Once the carrots start to release their yellow color into the fat, add the onion and sauté it until golden, stirring frequently. Sprinkle in the flour, stir, and sauté everything over medium heat for 1 minute, stirring frequently.
• 3
  Pour in the poultry broth, mix thoroughly, and bring to a boil. Reduce heat, season with salt and pepper, and let the soup simmer for at least 20 minutes over low heat. After 15 minutes, add the pasta squares to cook for the last 5 minutes. Add a pinch of nutmeg. Pour in the cream, stir, increase heat, and bring to a boil. Remove the soup from the heat and season with salt if needed.
• 4
  Finally, chop the flat-leaf parsley leaves and stir them into the soup.
• 5
  Add the chopped meat, giblets, and cooked liver dumplings to the finished soup to warm through.

HOMEMADE PASTA SQUARES PREPARATION

• 1
  Sprinkle flour onto a work surface, make a well in the center, crack in the whole egg, add half an eggshell of water, and mix everything with a fork to form a thicker dough, which you then thoroughly knead with your hands. This will create a soft, yet firm and non-sticky dough.
• 2
  For pasta squares and noodles, roll out the dough into a sheet about 1–1.5 millimeters thick and let it dry on a tea towel so it's easier to cut and doesn't stick to the knife.
• 3
  Cut the sheet into 2 cm wide strips, stack them, and cut off 2 cm wide squares.

LIVER DUMPLINGS PREPARATION

• 1
  Peel and press the garlic. Remove white parts and membranes from the liver and roughly blend or grind it. Place it in a bowl, add egg, butter, garlic, marjoram (rubbed in your palms), season well with salt and pepper, and mix.
• 2
  Thicken the dough with breadcrumbs, mix thoroughly, and let it rest for 10 minutes. The dough will thicken during this time.
• 3
  On a breadcrumb-dusted table, roll the liver dough into a log, cut it into equally sized pieces, and then shape them into dumplings with moistened hands.
• 4
  Place the finished dumplings into salted boiling water. Cook over medium heat for about 4 minutes (depending on their size), until they float to the surface. Remove the cooked dumplings with a slotted spoon and cool them in cold water.