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Stuffed Chicken Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STUFFED CHICKEN SOUP
 Categories: Poultry
      Yield: 10 Servings
 
MMMMM-------------------LISA CRAWLEY  TSPN00B------------------------
      5 lb Roasting chicken

MMMMM------------------------FOR STUFFING-----------------------------
      4 tb Butter
      1 md Onion; diced
      8 sl Bread; cubed
    1/4 c  Parsley; minced (not curly)
      1 c  Celery; diced
    1/8 ts Pepper
      1 ts Salt
      8    Eggs; beaten

MMMMM--------------------------FOR SOUP-------------------------------
      5 qt Water
      4    Carrots; scraped
      2    Stalks celery (with tops)
      1 md Onion; (whole)
      1    Root parsley
      8    Sprigs parsley greens
      1 lg Kohlrabi
      2 tb Salt
    1/4 ts Whole black pepper
      3 md Potatoes; peeled, whole
 
  Wash chicken.  Make a stuffing by: sauteing onion with celery in
  butter. Set aside to cool.  Place bread cubes in bowl, add beaten
  eggs, parsley, salt and pepper and sauteed mixture. Mix well. Put
  stuffing inside of cavity and close the opening by sewing or with
  poultry pins. FOR SOUP: Bring water to a boil and slowly lower
  chicken into it. Add the giblets. Let water come to a slow boil and
  then lower heat and simmer about an hour and a half skimming off the
  foam as it forms. Add salt and pepper, and all of the prepared
  vegetables except potatoes, cook about another hour., Add potatoes
  and continue simmering until potatoes are done. Carefully remove
  chicken, place in a roaster with a small amount of broth and roast
  about 30 minutes in a 375 oven, or til browned. Baste occasionally,
  while chicken is browning, strain the soup into a bowl and serve with
  cooked fine noodles as the first coarse.  Carve the chicken, and
  serve with dressing and the vegetables as the second course.
 
MMMMM

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