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.