| 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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