| 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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