Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Soups, Poultry

  4. Yield: 8 servings

  5. 2 Boiling chickens,

  6. 4 lbs ea.

  7. - cut in quarters 10 c Cold water

  8. 4 md Carrots; thinly sliced

  9. 2 md Yellow onions

  10. - peeled, finely diced

  11. 1 sm Head celery; thinly sliced

  12. 2 lg Leeks; green tops and white

  13. - bottoms separated

  14. 1/2 tb Whole black peppercorns

  15. 6 Bay leaves

  16. 4 Sprigs fresh thyme; -

  17. 1 1/2 ts -Fresh thyme leaves, -

  18. 1/2 ts -Dried thyme

  19. 1 tb Salt

  20. 1 tb Unsalted butter

  21. COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a boil

  22. over high heat. Reduce heat to low and skim off the scum that accumulates

  23. on the surface. Remove chicken breast quarters and set aside. Add 2 cups

  24. 1 cup onions,

  25. 2 cups celery, green leek tops, peppercorns, bay

  26. leaves, thyme and salt. Cover and simmer for 45 minutes. Remove cover,

  27. replace the chicken breasts and continue to cook for another 25 minutes.

  28. Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash

  29. well to remove any sand. You should have about 1 cup. Melt the butter in a

  30. medium saucepan over medium heat and add the leeks and the remaining

  31. carrots, onions and celery. Cover and cook gently until vegetables are

  32. soft, about 5 minutes. Remove the chicken from the liquid and place on a

  33. platter. Strain the liquid through a fine strainer into a large plastic

  34. container and discard the herbs, spices and the cooked soup vegetables.

  35. Skim and discard any fat from the surface of the broth. Remove and discard

  36. chicken skin. Remove the meat from the bones, dice it and set aside. Place

  37. bones in an airtight freezer container and save for making stock.

  38. Immediately prior to serving, transfer broth to a pot and heat, covered,

  39. over high heat. Heat chicken and vegetables, covered, in 350F oven until

  40. hot. Decorate each soup bowl with some heated diced vegetables and chicken.

  41. Pour the hot broth into a pitcher or soup tureen and pour the soup into the

  42. garnished bowls at the table. --


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