Hearty chicken chowder Recipe

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Hearty chicken chowder

Artist:	_	Yield:	6
Categories:	Chicken, Poultry, Soups & Stews	Rating:	0
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Ingredients:

1		Leftover chicken carcass
1		Bouguet garni (4 parsley
		-sprigs, ?tsp dried
		Thyme, 1 bay leaf, and 10
		-peppercorns tied in
		Cheesecloth)
2		Cloves garlic
3	med	Potatoes, peeled and diced
3		Carrots, sliced
2		Ribs celery, chopped
1	med	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

Procedures:

1	In a large saucepan, combine the chicken carcass, bouquet garni and garlic in 2 quarts of water.
2	Bring to a boil, reduce heat, and simmer, covered, for 1 hour.
3	Strain broth, refrigerate, and skim fat.
4	In a large saucepan, bring broth to a boil over medium heat.
5	Add potatoes, carrots, celery, onion, salt, marjoram and pepper.
6	Cook until vegetables are tender, about 10 minutes.
7	Beat milk into egg yolks in a small bowl.
8	Gradually whisk in ?cup of the hot broth.
9	Stir into soup.
10	Add sherry, chicken, and chopped eggs.
11	Heat through.
12	Pour into bowls.
13	Garnish with parsley and serve with chese biscuits or cornbread.
14	Serves [ 365 ways to cook chicken; cheryl sedaker, 1986 ]