| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Philadelphia | Soup | 6 | Servings |
INGREDIENTS
| 3 | lb | Chicken necks & backs |
| 1 | lb | Onions; roughly cut |
| 1/2 | lb | Carrots; roughly cut |
| 1/2 | lb | Celery; roughly cut |
| 3 | Stems parsley | |
| 1 | sm | Bay leaf |
| 1 | pn | Thyme |
| Salt and white pepper |
INSTRUCTIONS
Combine all ingredients in stock pot, covering with water by 1 1/2-in. Bring to boil and reduce to simmer. Skim periodically and simmer uncovered for 2 1/2 to 3 hours. Pass through a fine strainer. VICTOR'S CAFE 1303 DICKINSON ST, PHILADELPHIA From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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