| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup, Poultry, Ethnic |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
|
To 3 lb Soup Chicken, |
|
|
Cut into quarters |
| 1 |
lg |
Onion, peeled |
| 2 |
|
Carrots, quartered |
| 2 |
|
Stalks celery cut in 3" |
|
|
Pieces |
| 2 |
sm |
Leeks, cleaned,split |
|
|
Length wise |
| 1 |
|
Parsley root, trimmed |
| 2 |
|
Parsnips, quartered |
|
|
Sprig of fresh dill |
| 6 |
|
Parsley sprigs |
|
|
Salt to taste |
|
6 |
cups, to concentrate flavor. |
INSTRUCTIONS
Wash chicken and place in a large soup pot. Cover with water and bring to a
boil. Lower the heat to a simmer and skim as needed. Simmer 10 minutes and
add vegetables and herbs. Bring back to a boil and simmer, partially
covered, for 1 1/2 hours. Strain, removing fat from surface, and reduce to
Remove all herbs from pot and skim fat from the surface. Serve with carrot
and parsnip slices.
>From the recipe files of suzy@gannett.infi.net
Posted to MM-Recipes Digest V3 #287
Date: Sat, 19 Oct 1996 19:49:46 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>
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