Hearty chicken chowder
HEARTY CHICKEN CHOWDER
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Soups
Amount Measure Ingredient -- Preparation Method
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1 Leftover chicken carcass
1 Bouguet garni (4 parsley
-sprigs, 1/4 tsp dried
Thyme, 1 bay leaf, and 10
-peppercorns tied in
Cheesecloth)
2 Cloves garlic
3 md Potatoes, peeled and diced
3 Carrots, sliced
2 Ribs celery, chopped
1 md Onion, chopped
1/2 ts Salt
1/2 ts Dried marjoram
1/4 ts Freshly ground pepper
2 c Scalded milk
2 Egg yolks
2 tb Dry sherry
1 c Chopped cooked chicken
2 Eggs, hard cooked and
-chopped (Optional)
2 tb Chopped fresh parsley
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.
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.
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. Heat through.
Pour into bowls. Garnish with parsley and serve with
chese biscuits or cornbread.
Serves 6.
[ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ]
Posted by Fred Peters.
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