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  Hearty Chicken Chowder
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 167
Ingredients:
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 medium Potatoes, peeled and diced
3 Carrots, sliced
2 Ribs celery, chopped
1 medium Onion, chopped
1/2 tsp Salt
1/2 tsp Dried marjoram
1/4 tsp Freshly ground pepper
2 cup Scalded milk
2 Egg yolks
2 tbsp Dry sherry
1 cup Chopped cooked chicken
2 Eggs, hard cooked and chopped (Optional)
2 tbsp Chopped fresh parsley
Instructions:
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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