| 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.
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