*  Exported from  MasterCook  *
 
                       MOLLY'S FAVOURITE CHICKEN SOUP
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Soups                            Main dish
                 Cyberealm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           Chicken, quartered
    2                    Chicken Feet   or
    4                    Chicken Wings  or
    1                    Turkey Wing
    3                    Cloves Garlic, bruised
    1       md           Onion, peeled
    4                    Carrots, peeled and cut up
    4                    Stalks Celery cut up
      1/2   bn           Parsley, tied with string
    1                    Bay Leaf
    1 1/2   ts           Salt
      1/2   ts           Black Peppercorns
                         Ground Pepper
    4       qt           Water
 
   Pour water into a large pot. Add the chicken, and
   chicken feet, garlic, onion, carrots, celery, parsley,
   bay leaf, salt and peppercorns, and slowly bring to a
   boil over medium heat. Reduce heat and simmer for 3
   hours, using a spoon to skim the fat from the soup as
   thoroughly as possible. Cool.
   
   Strain the soup. Discard the onion, parsley, bay leaf
   and peppercorns, and set the other vegetablees aside.
   Skin the chicken and remove the meat from the bones.
   Return the chicken meat, carrots, celery, garlic
   cloves and broth to the pot and bring back to a
   simmer, seasoning with additional salt or pepper to
   taste.
   
   Serve the soup in big bowls, over pastina, rice or
   spaghettini.
   
   This soup’s curative powers are released only when the
   vegetables are mashed together in the bowl. Use a fork
   for mashing. Use a big spoon for eating. Makes 3
   quarts.
   
   From “Cold Spaghetti at Midnight,” by Maggie Waldron
   
   Source: Medford Mail Tribune, 30 November 1993
  
 
 
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