| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 6 | Servings | |
INGREDIENTS
| 1 | 3- to 4-pound chicken; cut into pieces or left whole | |
| 2 1/2 | qt | Water |
| Salt; pepper | ||
| 6 | lg | Leeks |
| 1/4 | c | Steel-cut oats or old-fashioned rolled oats |
| Herb bag (tie following in muslin or cheesecloth bag): | ||
| 1 | Clove | |
| Sprigs of parsley | ||
| Sprigs of thyme | ||
| 6 | Peppercorns | |
| 2 | hours. |
INSTRUCTIONS
Place chicken and water in large kettle with herb bag and salt and pepper to taste. Bring to boil, then reduce heat and simmer until chicken is tender, about Remove chicken and herb bag. Remove skin and bones from chicken. Set meat aside. Degrease broth by pouring through gravy skimmer or allow broth to cool and then spoon off fat. Strain broth before cooling, if necessary. (You need at least 2 quarts well-flavored broth.) Trim off roots of leeks and trim leeks to within 2 inches of white portion. Wash thoroughly in water to remove sand. Cut leeks into thin circles. Wash again, if necessary. Bring broth to boil. Add leeks and oats and simmer until leeks are tender. Add about 2 cups chicken meat during last few minutes of cooking. Adjust seasonings. Makes 6 to 8 servings. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”