Poultry Kaldoun with Liver Dumplings
120 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
BROTH PREPARATION
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.
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
Dice carrots, celery, and parsley into 5 mm cubes. Finely chop the onion.
Chef's tip
To ensure the poultry broth is perfectly clear and the soup isn't too greasy, you must skim off any rendered fat and foam that forms on the surface during cooking. You can prepare the soup as duck or goose kaldoun using only duck or goose carcasses and giblets. The finished broth can either be reduced to the desired amount of 1.1 l (which will greatly intensify its flavor), or you can freeze it and use it for other soups.