1 stewing chicken, 4 to 6 lbs.
3 c. water
2 tsp. salt
1/4 tsp. black pepper
3 tbsp. chicken fat or stock skimmings
3 tbsp. flour
12 or more baby carrots
1 jar sm. white onions
1 c. fresh or frozen peas
2 egg yolks, beaten with
2 tbsp. milk and
1 tbsp. skim-milk solids

Disjoint chicken and put the pieces slowly into boiling water seasoned with salt and pepper. Cover the pot tightly, lower heat and simmer until the chicken legs are tender, about 2 hours. Let the chicken cool in the cooking water. When cool enough to handle, remove the chicken from the bone, discard the skin and cut the chicken in fairly large pieces. Reserve the meat and let the cooking water chill in the refrigerator until the fat rises to the top. Skim off the surface fat.

Reserve enough chicken fat to yield 3 tablespoons; melt it. Blend with flour and add to cold stock. Stir until smooth. Return to meat and simmer slowly while you cook carrots and peas in very little water until tender. To the simmering stock, slowly add the beaten egg-milk mixture. Stir until thickened, and add boned chicken and vegetables. Serves 4 to 6.