Chicken Chowder

Name: Chicken Chowder
Ingredients: 3 to 4 lb. stewing hen, cut up; 1 qt. water; 1 tsp. salt; 1 carrot; 1 onion stuck with 4 cloves; 1/4 bay leaf; 1 tsp. salt; 1/4 tsp. sweet basil; 4 Tbsp. chicken fat; 1 Tbsp. flour; 1 c. milk; 1 can green beans; 1/2 c. onion, chopped; 1/2 c. celery, chopped; 1/4 c. parsley, chopped; 1/2 c. green pepper, chopped; 1 egg yolk; 1/2 c. Sauterne wine

18 ingredients

10 steps

Ingredients

3 to 4 lb. stewing hen, cut up
1 qt. water
1 tsp. salt
1 carrot
1 onion stuck with 4 cloves
1/4 bay leaf
1 tsp. salt
1/4 tsp. sweet basil
4 Tbsp. chicken fat
1 Tbsp. flour
1 c. milk
1 can green beans
1/2 c. onion, chopped
1/2 c. celery, chopped
1/4 c. parsley, chopped
1/2 c. green pepper, chopped
1 egg yolk
1/2 c. Sauterne wine

Directions

1

Simmer chicken in water in covered kettle with carrot, onion, bay leaf and basil.
2

When tender cool (without cover).
3

Skim off fat.
4

Take meat from bones and cut in bite size pieces.
5

Put fat into large pan with flour and blend well. Add chicken broth and milk; cook, stirring until thickened.
6

I mash carrot and onion and return to pot.
7

Add all other vegetables and cook until tender. Add chicken and heat through.
8

Just before serving, add egg yolk mixed in the wine.
9

Stir just to blend and serve.
10

Serves 6 to 10.