| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Soup | 4 | Servings | |
INGREDIENTS
| 1 | (4-pound) stewing chicken; cut into pieces | |
| 1 | c | Chopped onion |
| 1 | Carrot; peeled and quartered | |
| 1 | Bay leaf | |
| 1 | ts | Salt |
| 8 | c | Water |
| 1/2 | c | Fresh breadcrumbs |
| 1/2 | ts | Salt |
| 1/2 | ts | Poultry seasoning |
| 1 | Egg | |
| 1 | tb | Chopped parsley |
| 2 | Carrots; peeled | |
| 2 | Stalks celery | |
| 1/4 | c | Chicken fat |
| 1/3 | c | All-purpose flour |
| 1 | c | Milk |
INSTRUCTIONS
Place chicken in a large heavy pot with onion, quartered carrot, bay leaf, 1 teaspoon salt, and water; simmer for 2 to 3 hours, or until tender; remove chicken and chill stock. Remove chicken from bones; discard skin; reserve 1 cup chicken for soup. (Chill remainder to use for salad, casserole, or other chicken dish.) Grind 1 cup chicken; add breadcrumbs, 1/2 teaspoon salt, poultry seasoning, egg, and parsley; blend. Form firmly into small balls; set aside. Remove layer of fat from chilled stock; reserve. Heat chicken stock (there should be 4 cups). Cut carrots and celery into matchstick-size pieces; add to stock; cook for 10 to 15 minutes, or until tender. Melt 1/4 cup chicken fat in saucepan; blend in flour; add milk slowly, stirring constantly. Pour mixture slowly into stock; cook, stirring constantly, until mixture is thickened. Drop chicken balls into soup; heat for 5 minutes more; serve. Yield: 4 to 6 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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