*  Exported from  MasterCook II  *
 
                              Crillo De Pollo
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Argentina                        Chicken
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         Onions -- coarsely chopped
    3 1/2                Chicken -- cut into serving
                         breast cut into 4 -- pieces
    1      teaspoon      Salt
      1/2  teaspoon      Pepper
    4                    Garlic cloves -- minced
      1/2  teaspoon      Dried thyme leaves -- crushed
    2                    Bay leaves
    8      cups          Chicken stock
    3      large         Russet potatoes, peeled -- cut into chunks
    6                    Carrots -- cut into 2-inch
                                         
    3      ct            Of corn -- cut into 3-inch
                                         
    1                    Egg yolk -- beaten
      1/2  cup           Cream
    2      teaspoons     Arrowroot (optional)
    2      tablespoons   Minced parsley
    1      tablespoon    Minced cilantro
 
 This chicken and vegetable soup is an Argentinean classic.  It is as thick
 as a stew and as creamy as a bisque.
 
  Preheat oven to 400F.
 
  Spread half of the onions in a large, deep baking dish.  Place chicken on
 top.  Season with salt and pepper.  Sprinkle garlic, thyme and bay leaves
 over chicken.  Spread remaining onions on top; drizzle with 1 cup stock.
 Roast uncovered for 30 minutes, or until chicken turns golden around the edges.
 
  Place chicken (remove skin, if desired), onions, garlic and herbs in a
 6-quart soup pot.  Deglaze roasting pan with some water or stock and add to
 the pot.  Add the remaining stock and the potatoes to the pot.
 
  Simmer for 15 minutes, then add the carrots and corn.  Simmer for 25 minutes.
 
  Using a wide fork, roughly mash at least 4 of the “falling apart” potato
 chunks to help thicken the soup.
 
  Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the
 soup pot.  Blend in the arrowroot if you want a thicker soup.
 Pour the cream mixture back into the soup, stirring until well-blended.
 
  Just before serving, add the minced parsley and cilantro.  Ladle into wide,
 deep soup bowls.  Make sure each bowl has a chunk of potato, a piece of
 chicken, a couple of carrots and a piece of corn.
 
  Serves 6.
 
  PER SERVING (skin removed):  445 calories, 31 g protein, 52 g carbohydrate,
 14 g fat (6 g saturated), 123 mg cholesterol, 463 mg sodium, 7 g fiber.
 
  From an article by Jacquiline Higurea McMahan, San Francisco Chronicle,
 2/24/93.
 
  Posted by Stephen Ceideberg; March 2 1993.
 
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