Hearty chicken chowder

Yield: 6 servings

Measure Ingredient
1 Leftover chicken carcass
1 Bouguet garni (4 parsley sprigs, 1/4 tsp dried
Thyme, 1 bay leaf, and 10 peppercorns tied in
Cheesecloth)
2 Cloves garlic
3 mediums Potatoes, peeled and diced
3 Carrots, sliced
2 Ribs celery, chopped
1 medium Onion, chopped
½ teaspoon Salt
½ teaspoon Dried marjoram
¼ teaspoon Freshly ground pepper
2 cups Scalded milk
2 Egg yolks
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.

Serves 6.

[ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ] Posted by Fred Peters.

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