Hearty Chicken Chowder

Servings: 6
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 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.