HEARTY CHICKEN CHOWDER

      Title: HEARTY CHICKEN CHOWDER
  Categories: Chicken, Soups
       Yield: 6 Servings
  
       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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