New york penicillin
8 Servings
Ingredients
| Quantity | 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 |
Directions
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, .