by Kimberlee Rohrer, The List
The iconic Slovenian restaurant will serve up 500 dinners on turkey day, all of them beginning with a special chicken noodle soup.
Kathy Medved, the Sterle’s Country House Cook has been with the restaurant for more than 33-years. She’s been making chicken liver dumplings for the soup since she started.
“A lot of people like the liver, like to eat liver, you know? You taste not too much the liver because you have onion and garlic, so you have different flavoring,” Medved said.
The specialty starts with finely ground chicken liver mixed with eggs, salt and pepper, onion plus beef and chicken base, then it’s time to thicken up the mixture.
To make it, Medved says she uses plain breadcrumbs.
As for how you cook the dumplings, the seasoned cook says, “I’m going to drop a few tablespoons in the chicken broth, boiled.”
The chicken liver dumplings are a special treat. They only making an appearance on Thanksgiving and one or two Sundays a year.
“They love them. When we don’t have them they get mad, say what happened to the chicken dumplings.”