| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Chicken | 6 | Servings |
INGREDIENTS
| 1 | Fryer chicken without breast meat (OR | |
| 2 | Chicken legs & thighs & wings | |
| 8 | c | Cold water |
| 1 | c | Salted mustard green, shredded |
INSTRUCTIONS
This is a lovely, simple dinner soup. Preparation: Separate thighs, legs and wings from chicken carcass, and chop them into bite-size pieces. Be sure to remove any bone splinters. Chop carcass into several pieces. Drain the mustard green; cut into 2" square pieces. Soup: Put chicken and cold water in large pot. Bring to boil; skim froth and chicken fat; reduce heat to simmer. Simmer for 2 hours. Remove chicken carcass. Add mustard green; simmer another 15 minutes. Transfer soup with pieces and mustard green to serving bowl. Serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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