2 chickens, backs and wings only
3 onions
1/4 c. brandy
1/2 c. apple or other light wine
Basil
Marjoram
Salt
Nutmeg
Sav ory
Pepper

Simmer chicken parts until meat can easily be removed from bones. Remove skin, chop meat fine and add seasonings.

Chop three medium onions and add to soup. Then add brandy and wine. Simmer several hours until the flavor is well seasoned. Serve with large bowl of grated Parmesan cheese to sprinkle on top.