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Ingredients Jump to Instructions ↓

  1. 1 Leftover chicken carcass

  2. 1 Bouguet garni 

  3. 4 parsley

  4. -sprigs, 1/4 tsp dried

  5. 1 bay leaf, and 

  6. -peppercorns tied in

  7. Cheesecloth)

  8. 2 Cloves garlic

  9. 3 md Potatoes, peeled and diced

  10. 3 Carrots, sliced

  11. 2 Ribs celery, chopped

  12. 1 md Onion, chopped

  13. 1/2 ts Salt

  14. 1/2 ts Dried marjoram

  15. 1/4 ts Freshly ground pepper

  16. 2 c Scalded milk

  17. 2 Egg yolks

  18. 2 tb Dry sherry

  19. 1 c Chopped cooked chicken

  20. 2 Eggs, hard cooked and -chopped (Optional)

  21. 2 tb Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the chicken carcass, bouquet garni and garlic in 2 quarts of water. Bring to a boil, reduce heat, and simmer, covered, for 1 hour. Strain broth, refrigerate, and skim fat.

  2. In a large saucepan, bring broth to a boil over medium heat. Add potatoes, carrots, celery, onion, salt, marjoram and pepper. Cook until vegetables are tender, about 10 minutes.

  3. Beat milk into egg yolks in a small bowl. Gradually whisk in 1/2 cup of the hot broth. Stir into soup. Add sherry, chicken, and chopped eggs.

  4. Heat through.

  5. Pour into bowls. Garnish with parsley and serve with chese biscuits or cornbread.

  6. Serves 6.

  7. [ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ]

  8. Posted by Fred Peters.

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