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Title: Chicken Soup Categories: Soups Yield: 1 Servings 2 Chikens; bones, wings and -backs, or 1 Whole chicken 2 Onions 2 Carrots 1 Clove garlic 2 Celery ribs 1/2 ts Thyme 1 tb Peppercorns Salt; to taste 1 tb Oil 4 Parsley stems(no leaves) 1. Cut chicken or bones in small pieces. 2. Dice 1 onion, carrots, celery 3 .Heat oil in stockpot, and add chicken pieces or bones to slightly brown 4.Add chopped onion, carrot and celery and cook 6 minute, stirring 2 to 3 times. 5.Pour 8 cups cold water and bring to boil. 6. Turn down heat to simmer and add herbs and peppercorns tied in cheesecloth, and garlic(whole, peeled) and whole onion. 7. Simmer 2:1/2 hours 8. Strain .Season with salt 9(. Let cool overnight in fridge. 10. Remove fat from surface. reheat and serve with noodles or dumplings. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #788 by Leon & Miriam Posvolsky |