Title: Chicken in Broth with Sour Vegetable
Categories: Poultry Vegetable Main
Yield: 6 Servings
| 2 | | Chicken legs, thighs & wings |
| 8 | c | Cold water |
| 1 | c | Salted mustard green, shredd |
Preparation: Separate thighs, legs and wings from chicken carcass, and
chop them into bite-size pieces. Be sure to remove any bone splinters.
Chop carcass into several pieces. Drain the mustard green; cut into 2"
square pieces. Soup: Put chicken and cold water in large pot. Bring to
boil; skim froth and chicken fat; reduce heat to simmer. Simmer for 2
hours. Remove chicken carcass. Add mustard green; simmer another 15
minutes. Transfer soup with pieces and mustard green to serving bowl.
Serve. Serves 6 ~---