The Perdue Chicken Cookbook

bunch fresh parsley, stems only

teaspoon salt or to taste

Remove giblets from roaster and discard bird-watcher thermometer, if it has

one. Place roaster along with giblets in a large stockpot (8 to 10 quarts)

or other large sauce pot. Wrap bay leaf, cloves, peppercorns, and thyme in

cheesecloth as bouquet garni; tie closed with string. Add to stockpot along

with remaining ingredients. Cover pot and simmer over medium-low heat for

-1/2 hours or until meat is tender. Carefully skim stock from time to time

with a ladle or spoon to remove fat particles and foam.

To check roaster for doneness, pull back a leg or cut into meat close to

bone; it is cooked when no pink color remains in meat. Remove pieces with a

slotted spoon. Cut away meat from bones and return bones to stock; simmer

0 minutes longer. (See Chapter 10: Cooking with Leftovers for uses for the

cooked meat.)

Strain stock through a fine sieve. If you want, prepare in advance to this

point and refrigerate or freeze. Skim off top fat before using.

To make a soup, bring as much stock as needed to a simmer. Then follow

the soup recipe, adding chicken, vegetables, thickeners, seasonings,

and garnishes.

CHICKEN-IN-EVERY-POT SOUP Serves 4-6

For the best flavor, use fresh vegetables, varying them according to the

season. Speaking of fresh vegetables, do you know how to tell a good carrot?

Look at the "crown," (that's the stem end). If the crown is turning brown

or black or has regrowth visible where the stem was, you've got a carrot

that's been around awhile. If the crown and shoulders are a bright orange,

you've got a nice, fresh carrot.

cup potatoes, cut in 1/2-inch cubes

cups chicken broth

/4 cup dry sherry

teaspoon salt or to taste

/8 teaspoon ground pepper

cup onions, halved and thinly sliced

cup carrots, in 1/4-inch by 2-inch sticks

cup celery, in 1/4-inch by 2-inch sticks

cup fresh or frozen green beans, in 2-inch pieces

cups cooked chicken, in 1/4-inch by 2-inch julienne strips

cup zucchini, in 1/4-inch by 2-inch sticks

Place potatoes in a saucepan with enough salted water to cover. Bring to a

boil over medium-high heat. Cook potatoes 5 minutes; drain, rinse under

cold water and set aside. In large saucepan over medium-high heat, bring

broth and sherry to a boil. Season with salt and pepper. Add onions,

carrots, and celery and simmer 5 minutes. Stir in green beans and chicken

and heat soup to boiling. Add zucchini and potatoes and simmer 1 minute

longer or until vegetables are as tender as you like them.

Variation: Chicken Minestrone

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