5 bacon slices diced
1- 2 ½ lbs. broiler-fryer
4 cups chicken broth
2 carrots sliced
2 stalks celery diced
1 apple diced
1 Tbsp. curry powder
6 peppercorns, crushed
2 whole cloves
1 bay leaf
3 Tbsps. light roux
1/3 cup water
1 cup light cream
1½ cups hot cooked rice
1) In a 5 quart Dutch
oven over medium- high heat, fry bacon until crisp. Cut up chicken into serving
pieces; add the chicken portions to pan and brown well on all sides.
2) Remove chicken pieces
and bacon from pan. Drain on paper towels. Pour off any fat in pan.
3) Return chicken and
bacon to pan; add the next 8 ingredients. Heat mixture just to boiling.
4) Cover; simmer over
low heat, 30 minutes, or until the chicken is fork- tender.
5) Cut meat from bones.
Return to soup; discard bones, cloves, bay leaf. Use light roux to thicken. Add
light cream; do not boil or soup will curdle.
6) To serve: Ladle soup
into warmed bowls. Spoon a mound of hot rice into each of the bowls.
©Al (Alex-Alexander) D. Girvan. All rights reserved.
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