| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 8 | Servings | |
INGREDIENTS
| 4 | qt | Cold water |
| 5 | lb | Quartered chicken |
| 2 | Chicken feet -or- | |
| 4 | Chicken wings -or- | |
| 1 | Turkey wing | |
| 1 | Clove garlic; peeled & bruised | |
| 1 | Onion | |
| 2 | Carrots cut into 1 inch pieces | |
| 2 | Ribs celery cut as above | |
| 1/2 | bn | Fresh parsley tied & washed |
| 1 | Bay leaf | |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Black peppercorns |
INSTRUCTIONS
Date: Fri, 14 Jun 1996 13:23:03 +0100 From: Jon Randall <spellworks@PATROL.I-WAY.CO.UK> This should get you back to feeling ok. Pour water into large pot. Add everything else and bring to a slow boil, and simmer for 4 hours skimming frequently. Strain the soup. Discard the onion, parsley, bay & peppercorns, but reserve other veg. Remove chicken, skin and debone, reserving the meat. Add meat back to stock, carrots, celery & garlic. Bring back to a simmer, and season to taste. Serve over pastina, rice or spaghetti, mashing the veg into the soup. (from: NY Cookbook, Molly O'Neill EAT-L DIGEST 13 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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