Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Water 1 c Sliced carrots
2 lb Chicken necks, skinned 1/4 c Chopped parsley
16 oz Can sliced tomatoes 6 tb Barley
1 c Sliced celery 1 Bay leaf
1 c Sliced onions 1/4 ts Marjoram

Bring water to a boil. Add necks and return to boiling. Skim as
needed. Add remaining ingredients, cover and simmer 1 hour. Remove
necks and refrigerate until cool enough to handle. Remove meat from
bones and add to soup. Simmer until chicken is heated through and
soup is hot. Befroe serving, skim fat and remove bay leaf.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-26-95

Browse by categories