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Recipe by: mohamed-lamine
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See below ingredients and instructions 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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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