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Results 41 - 50 of 53 for chicken backs
Cook chicken in 2 quarts water until ... stirring well while blending. Add cream and simmer 15 minutes. If a thickened soup is desired use more flour.
42. CHICKEN SOUP
In a large kettle place chicken pieces with 2 stalks of ... outlasted their egg laying days were used - chicken feet and all - for a very rich soup.
43. CHICKEN STOCK
Pour oil in heavy pot; heat. Brown chicken, add vegetables, cover with water ... other ingredients, boil 15 minutes. Skim top. Simmer, strain.
Combine all ingredients in cooker ... 5 hours. Remove chicken pieces from soup. Discard skin ... return meat to soup. Yield: About 6 servings.
45. HOLIDAY SOUP
FOR BROTH: In large pot, boil chicken parts with onion and celery. ... to soup. Pizzas can be added just before heating soup to serve. Serves 8.
Simmer chicken parts until meat can easily ... the flavor is well seasoned. Serve with large bowl of grated Parmesan cheese to sprinkle on top.
Cook as for stock 1 ... off bones. Remove chicken and strain. Remove as much ... and half just before serving. Makes 15 to 20 (6 oz.) servings.
48. SOUP AU SHERRY
Boil chicken pieces in pot about 2 ... lemons and 1/2 cup parsley. Simmer 30 minutes. To serve, add 1 tablespoon dry sherry to each soup bowl.
Stuff chickens just before roasting, not ahead ... neck skins to backs with skewers. Fold wings across ... top of each chicken. Do not add water.
Stew your chicken. 3-4 chicken backs 4 or 5 stalks celery, ... up. Cover and simmer 25 to 30 minutes or until dumplings are no longer "puffy".
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