Instructions

Broth

I put the chicken and vegetables in cold water, slowly bring to a boil and cook for about 1.5 to 2 hours. The foam that forms is gradually removed - the broth will be clear.

Dumplings

I blend or finely grind the liver. I add egg, flour, pressed garlic, salt, pepper, and marjoram. I let the mixture rest for 10 minutes.

Finishing

I strain the broth, season with salt, and add back the chopped cooked vegetables. With a small spoon or through a sieve, I drop the dumplings into the boiling broth and cook for about 3-4 minutes until they float.

Serving

I serve with fresh parsley, ideally with a slice of homemade bread.

TIP

If you want the dumplings softer, add a little semolina instead of flour - they will have a softer texture. And don't be afraid of a little marjoram, it goes well with liver.