Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 quarts | Cold water |
| 5 pounds | Quartered chicken |
| 2 | Chicken feet -or- |
| 4 | Chicken wings -or- |
| 1 | Turkey wing |
| 1 | Clove garlic; peeled & bruised |
| 1 | Onion |
| 2 | Carrots cut into 1 inch pieces |
| 2 | Ribs celery cut as above |
| ½ bunch | Fresh parsley tied & washed |
| 1 | Bay leaf |
| 1½ teaspoon | Salt |
| ½ teaspoon | Black peppercorns |
Date: Fri, 14 Jun 1996 13:23:03 +0100 From: Jon Randall <spellworks@...> This should get you back to feeling ok.
Pour water into large pot. Add everything else and bring to a slow boil, and simmer for 4 hours skimming frequently. Strain the soup. Discard the onion, parsley, bay & peppercorns, but reserve other veg. Remove chicken, skin and debone, reserving the meat. Add meat back to stock, carrots, celery & garlic. Bring back to a simmer, and season to taste.
Serve over pastina, rice or spaghetti, mashing the veg into the soup.
(from: NY Cookbook, Molly O'Neill EAT-L DIGEST 13 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .