EGG RIVELS
Remove any excess fat from chicken. Place chicken giblets (except liver)
and neck in Dutch oven. Add water, onion, celery, carrot and salt; heat to
boiling. Skim foam from broth; reduce heat. Cover and simmer about 1-1/2
hours or until thickest pieces of chicken are done.Remove chicken from
broth; cool chicken about 10 minutes or just until cool enough to handle.
Remove chicken from bones and skin; cut chicken into small pieces. Skim fat
from broth; return chicken to broth. Stir in corn and eggs. Heat to
boiling; reduce heat. Sprinkle with Egg Rivel mixture; stir into soup.
Simmer uncovered 10 minutes.
8 SERVINGS (ABOUT 1-1/3 CUP EACH)
EGG RIVELS Mix all ingredients until mixture looks like cornmeal.
Although often prepared with fish or shellfish, a chowder is actually any
rich soup, usually milk-based, that contains solid ingredients. This
Pennsylvania Dutch recipe is thick with diced chicken, tender corn kernel
and rivels, diminutive dumplings that are added just a few minutes before
the chowder is served.
Source: Betty Crocker's Old-Fashioned Cookbook, c1990, 1992 ISBN
#0-13-073693-7
Posted to MM-Recipes Digest V5 #029 by "Bill Spalding"
<billspa@icanect.net> on Jan 29, 1998
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