Title: CHICKEN FOOT SOUP
Yield: 8 servings
2 Pkg chicken feet, about 2 lbs
2 Chicken breast, boned, coarsley chopped
1 Chicken bouillion cube
2 qt Water for boiling
1 Small onion, peeled, coarsley chopped
1 Garlic cloves, minced
Green onions, chopped, tops and bottoms
Flour, for thickening liquid
4 Carrots, peel, cut into pieces 2"long, 1/4" wide
Oil, for saute
Salt/pepper to taste
1 ts Dried oregano
1 ts Dried Rosemary
Dry white wine... a cup or a quart, to your taste
Directions: Wash them chickens feet... scrub between toes...
remove "toe-jam". Rinse in clear water.
Wash and de-fat chicken breasts... remove skin and bones. Cut
into small pieces. Pat dry with paper towels, and saute in hot
oil or butter for a few minutes.
Add vegetables... and spices...saute a few minutes more. Stir,
make onions soft but not browned. Add a little wine, cook over
low heat for a few minutes while you drink a cup of the wine and
some of the liquid evaporates... oh, yeah... do not cover
Boil water... add bouillion and dissolve (the bouillion). Throw
in the whole mess from the skillet, all meat and vegetables...
toss in the feet... bring to a boil and then simmer until the
chicken is cooked and tender. Have another cup of wine.
NOW... in a clean skillet... heat some oil... add some flour,
equal measure... maybe 1/4 cup, each... over moderate heat, make
a "roux"... browning the flour/oil mixture, but do not
burn... add to the soup.
Cook the whole thing until slightly thickened... remove from
heat... add the rest of the wine...heh...heh... cover... let set
a few minutes... and serve with cooked rice (maybe add cooked
rice to the soup... or seperately)... Open a second bottle of
wine to serve with the soup...
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