This is a lovely, simple dinner soup.
Preparation: Separate thighs, legs and wings from chicken carcass, and
chop them into bite-size pieces. Be sure to remove any bone splinters. Chop
carcass into several pieces. Drain the mustard green; cut into 2" square
pieces.
Soup: Put chicken and cold water in large pot. Bring to boil; skim froth
and chicken fat; reduce heat to simmer. Simmer for 2 hours. Remove chicken
carcass. Add mustard green; simmer another 15 minutes. Transfer soup with
pieces and mustard green to serving bowl. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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