Yield: 6 servings
|1||Chicken carcass and giblets|
|7½ cup||Cold water|
|3||Stalks celery with leaves, chopped|
|1 pounds||Cream style corn|
|1||Hard boiled egg, finely chopped|
Break up chicken carcass and place in large kettle with giblets. Add water, onion, celery, carrot and 1 teaspoon salt. Cover and simmer 1½ hours, skmming soup as needed. Remove carcass pieces and giblets from pot. Cut off all meat and return it to the pot. Add corn and simmer 10 minutes. Add egg and adjust seasonings. Sift flour and ¼ teaspoon salt. Stir in beaten egg with a fork until mixture resembles cornmeal. Drop by spoonfulls into soup a few minutes before serving.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-27-95