3 lb. chicken (necks, backs, wings, or other bony parts)
3 qt. water
1 stick (1/4 lb.) butter
1 tbsp. salt
7 hard-boiled eggs, grated
1 hard-boiled egg, sliced
2 bunches shallots (green onions), chopped
3 lemons, sliced
1/2 c. chopped parsley
1 tbsp. dry sherry per soup bowl

Boil chicken pieces in pot about 2 hours or more. Drain and reserve broth. Pick meat from skin and bones. Saute green onions in butter until transparent; add to chicken broth and meat. Simmer for 20 minutes. Add grated eggs, slices of 2 lemons and 1/2 cup parsley. Simmer 30 minutes.

To serve, add 1 tablespoon dry sherry to each soup bowl.