| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 1 | Servings | |
INGREDIENTS
| 2 | Chikens; bones, wings and backs, or | |
| 1 | Whole chicken | |
| 2 | Onions | |
| 2 | Carrots | |
| 1 | Clove garlic | |
| 2 | Celery ribs | |
| 1/2 | ts | Thyme |
| 1 | tb | Peppercorns |
| Salt; to taste | ||
| 1 | tb | Oil |
| 4 | Parsley stems(no leaves) |
INSTRUCTIONS
1. Cut chicken or bones in small pieces. 2. Dice 1 onion, carrots, celery 3 .Heat oil in stockpot, and add chicken pieces or bones to slightly brown 4.Add chopped onion, carrot and celery and cook 6 minute, stirring 2 to 3 times. 5.Pour 8 cups cold water and bring to boil. 6. Turn down heat to simmer and add herbs and peppercorns tied in cheesecloth, and garlic(whole, peeled) and whole onion. 7. Simmer 2:1/2 hours 8. Strain .Season with salt 9(. Let cool overnight in fridge. 10. Remove fat from surface. reheat and serve with noodles or dumplings. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #788 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Sep 18, 1997
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