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Molly's Favourite Chicken Soup

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      Title: MOLLY'S FAVOURITE CHICKEN SOUP
 Categories: Soups, Main dish, Cyberealm
      Yield: 3 Servings
 
      5 lb Chicken, quartered
      2    Chicken Feet   or
      4    Chicken Wings  or
      1    Turkey Wing
      3    Cloves Garlic, bruised
      1 md Onion, peeled
      4    Carrots, peeled and cut up
      4    Stalks Celery cut up
    1/2 bn Parsley, tied with string
      1    Bay Leaf
  1 1/2 ts Salt
    1/2 ts Black Peppercorns
           Ground Pepper
      4 qt Water
 
  Pour water into a large pot. Add the chicken, and chicken feet,
  garlic, onion, carrots, celery, parsley, bay leaf, salt and
  peppercorns, and slowly bring to a boil over medium heat. Reduce heat
  and simmer for 3 hours, using a spoon to skim the fat from the soup
  as thoroughly as possible. Cool.
  
  Strain the soup. Discard the onion, parsley, bay leaf and
  peppercorns, and set the other vegetablees aside. Skin the chicken
  and remove the meat from the bones. Return the chicken meat, carrots,
  celery, garlic cloves and broth to the pot and bring back to a
  simmer, seasoning with additional salt or pepper to taste.
  
  Serve the soup in big bowls, over pastina, rice or spaghettini.
  
  This soup's curative powers are released only when the vegetables are
  mashed together in the bowl. Use a fork for mashing. Use a big spoon
  for eating. Makes 3 quarts.
  
  From "Cold Spaghetti at Midnight," by Maggie Waldron
  
  Source: Medford Mail Tribune, 30 November 1993
 
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