Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Stewing chicken 1 sm Bay leaf
-OR- -OR-
6 Backs and necks 1/2 ts Dill seeds
8 c Water 1 lg Potato, diced
1 c Chopped celery 2 ts Salt
1 c Sliced carrots 1/4 ts Pepper
1 md Onion, sliced

Place chicken and water in large kettle, simmer 1 to 1 1/2 hours. Add
celery, carrots, onion and bay leaf or dill; simmer another 30
minutes. Remove chicken meat from carcass. Refrigerate chicken and
vegetables in broth overnight. Skim off excess fat. Add potato, salt
and pepper to soup. Simmer 30 minues and serve. You can use leftover
chicken to make this soup and omit refrigerating overnight.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 02-07-95

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