Title: Bechinalt
Categories: Chicken, Soups
Yield: 4 Servings

2 lb Gizzards
Salt
Pepper, black
4 tb Flour
4 tb Butter
3 Garlic clove; minced

Calories per serving: 316 Fat grams per serving: 12 Approx. Cook Time:
1:30

Place the gizzards in a large saucepan with water to cover; salt and pepper
to taste. Bring to a boil, and simmer 20 minutes or until the gizzards are
done. Drain the gizzards, reserving the broth, and chop them into
bite-sized pieces. Skim the broth.

Make a light roux of the flour and butter, then add the garlic. Bring the
reserved broth back to a boil, then pour about a cup of the boiling broth
into the roux, stirring constantly. When the mixture thickens, gradually
pour in enough of the broth to make a cream-soup consistency, stirring
constantly. Return the gizzard pieces to the stew, and heat a few minutes.
Serve with challah.