Yield: 4 Servings
|1 \N||(4-pound) stewing chicken; cut into pieces|
|1 cup||Chopped onion|
|1 \N||Carrot; peeled and quartered|
|1 \N||Bay leaf|
|½ cup||Fresh breadcrumbs|
|½ teaspoon||Poultry seasoning|
|1 tablespoon||Chopped parsley|
|2 \N||Carrots; peeled|
|2 \N||Stalks celery|
|¼ cup||Chicken fat|
|⅓ cup||All-purpose flour|
Place chicken in a large heavy pot with onion, quartered carrot, bay leaf, 1 teaspoon salt, and water; simmer for 2 to 3 hours, or until tender; remove chicken and chill stock. Remove chicken from bones; discard skin; reserve 1 cup chicken for soup. (Chill remainder to use for salad, casserole, or other chicken dish.) Grind 1 cup chicken; add breadcrumbs, ½ teaspoon salt, poultry seasoning, egg, and parsley; blend. Form firmly into small balls; set aside. Remove layer of fat from chilled stock; reserve. Heat chicken stock (there should be 4 cups). Cut carrots and celery into matchstick-size pieces; add to stock; cook for 10 to 15 minutes, or until tender. Melt ¼ cup chicken fat in saucepan; blend in flour; add milk slowly, stirring constantly. Pour mixture slowly into stock; cook, stirring constantly, until mixture is thickened. Drop chicken balls into soup; heat for 5 minutes more; serve. Yield: 4 to 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .