Yield: 6 servings
|1||Leftover chicken carcass|
|1||Bouguet garni (4 parsley sprigs, 1/4 tsp dried|
|Thyme, 1 bay leaf, and 10 peppercorns tied in|
|3 mediums||Potatoes, peeled and diced|
|2||Ribs celery, chopped|
|1 medium||Onion, chopped|
|½ teaspoon||Dried marjoram|
|¼ teaspoon||Freshly ground pepper|
|2 cups||Scalded milk|
|2 tablespoons||Dry sherry|
|1 cup||Chopped cooked chicken|
|2||Eggs, hard cooked and chopped (Optional)|
|2 tablespoons||Chopped fresh parsley|
In a large saucepan, combine the chicken carcass, bouquet garni and garlic in 2 quarts of water. Bring to a boil, reduce heat, and simmer, covered, for 1 hour. Strain broth, refrigerate, and skim fat.
In a large saucepan, bring broth to a boil over medium heat. Add potatoes, carrots, celery, onion, salt, marjoram and pepper. Cook until vegetables are tender, about 10 minutes.
Beat milk into egg yolks in a small bowl. Gradually whisk in ½ cup of the hot broth. Stir into soup. Add sherry, chicken, and chopped eggs. Heat through.
Pour into bowls. Garnish with parsley and serve with chese biscuits or cornbread.
[ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ] Posted by Fred Peters.