Now the radio is singing: Got my pistols loaded up and I’m Alabama bound. I have heard this song as got my ticket in my hand, going down to New Orleans, but no, it is got my pistols loaded up and I’m Alabama bound. I am back home in the sweet sunny South, making gizzard soup.
Strange though it may sound, gizzard soup is a Scandinavian delicacy I strongly recommend. It is made with the leftovers of a goose or duck which you have stuffed with apples and prunes, roasted, and served with red cabbage.
Take a goose or duck carcass, not picked clean. Remnants of the apple and prune stuffing should still be sticking to the bones. Put the carcass in a pot, and add any leftover giblets and gravy you may have. Cover with water and add at least two large spoonfuls of vinegar, or more to taste. It is very important to have at least some vinegar since this will release the flavor from the bones.
Bring the pot to a boil and then simmer slowly until you have a rich broth. Remove clean bones, and add: chopped green apples, prunes, sliced leeks, shallots, and carrots. Simmer until vegetables are done. If you have leftover potatoes or rice dressing and want to make a heartier soup, you can include them. I prefer to sneak in extra goose or duck meat.