INGREDIENTS

INSTRUCTIONS

BOUQUET GARNI
Heat the butter in a saucepan. When foaming subsides, but before it gets
brown add the leeks and celery and 1/4 cup of the chicken broth. Cover and
simmer over low heat for 5 minutes; do not let it get brown. Add the
chicken, skin side up along with bouquet garni and enough of the broth to
just cover the chicken. Cover and simmer, over very low heat for 30 minutes
or until chicken is just cooked through. Remove chicken from the broth;
remove and discard skin and bones and cut chicken into chunks. Remove and
discard bouquet garni.
Puree the liquid through a food mill and return it to the saucepan. Add
remaining broth and boil it down until reduced to 4 cups. Season to taste
with salt and pepper. Add lemon juice to chicken and set in microwavable
dish.
Blend egg yolks and cream together. Very slowly ladle 1 cup of hot broth
into the mixture. Return this tempered mixture to the soup and bring to
under a simmer to thicken. Reheat chicken for a minute in microwave oven
and distribute it among 4 soup plates. Ladle thickened broth over chicken
and garnish with parsley. Serve over boiled potatoes or with bread
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6692 Posted to MC-Recipe
Digest V1 #626 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997

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