Recipe: Hearty Chicken Chowder

Hearty Chicken Chowder
Source: 365 Ways To Cook Chicken/Cheryl Sedaker 1984 Servings 6

1 leftover chicken carcass
1 bouquet garni (4 parsley stems, 1/4 teaspoon dried thyme, 1 bay leaf, and 10 peppercorns tied in cheesecloth) 2 garlic cloves
3 medium potatoes, peeled and diced
3 carrots, sliced
2 celery ribs, chopped
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon freshly ground pepper
2 cups scalded milk
2 egg yolks
2 tablespoons dry sherry
1 cup chopped cooked chicken
2 eggs, hard-cooked and chopped (optional)
2 tablespoons chopped fresh parsley

In a large saucepan, combine chicken carcass, bouquet garni, and garlic in 2 quarts of water. Bring to a boil, reduce heat, and simmer, covered, 1 hour. Strain broth, refrigerate, and skim off fat.

In a large saucepan, bring broth to a boil over medium heat. Add potatoes, carrots, celery, onion, salt, marjoram, and pepper. Cook until vegetables are tender, about 10 minutes.

Beat milk into egg yolks in a small bowl. Gradually whisk in 1/2 cup of the hot broth. Stir into soup. Add sherry, chicken, and chopped eggs. Heat through.

Pour into bowls. Garnish with parsley and serve with cheese biscuits or cornbread.