Jacques Pepin's Chicken Soup

• 2 pounds chicken gizzards and hearts, or gizzards only
• 2 to 4 ribs celery (about 7 ounces) cut into 1/2-inch pieces (2 cups)
• 4 medium carrots (about 10 ounces), peeled and cut into 1/2-inch pieces (2 cups)
• 1 1/2 teaspoons salt
• 13 cup yellow cornmeal
• 8 scallions, peeled and coarsely chopped (1 1/4 cups)
• 1/2 teaspoon dill weed
• 1/2 cup sour cream (optional)
• 1/4 cup cilantro leaves, loosely packed (optional)

1. Wash the gizzards and hearts under cool running water, place them in a saucepan with 6 cups of water and bring to a boil over high heat.
2. Boil 1 to 2 minutes, then skim off and discard any fat and impurities that rise.
3. Cover, reduce the heat to low and boil gently for 45 minutes.
4. With a slotted spoon, remove the gizzards and hearts from the cooking liquid and place them on a chopping board.
5. When cool enough to handle, cut them into 1/4-inch pieces or chop them coarsely in a food processor.
6. Return them to the cooking liquid with the celery, carrots and salt.
7. Bring back to a boil over high heat, cover, reduce the the heat to low and boil gently for another 45 minutes.
8. Add the cornmeal, scallions and dill and cook for 15 minutes longer, stirring occasionally.
9. Spoon into bowls.
10. Garnish, if desired, with a tablespoon of sour cream and a sprinkling of cilantro.

chicken gizzards, celery, carrots, salt, yellow cornmeal, scallions, dill weed, sour cream, cilantro

Taken from cooking.nytimes.com/recipes/4784 (may not work)