Yield: 8 Servings
|4 quarts||Cold water|
|5 pounds||Quartered chicken|
|2||Chicken feet -or-|
|4||Chicken wings -or-|
|1||Clove garlic; peeled & bruised|
|2||Carrots cut into 1 inch pieces|
|2||Ribs celery cut as above|
|½ bunch||Fresh parsley tied & washed|
|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, .