Hearty Chicken Chowder

• 1 each chicken carcass, leftover
• 1 each bouquet garni
• 2 Cloves garlic
• 3 medium potatoes peeled and diced
• 3 each carrots sliced
• 2 Ribs celery chopped
• 1 medium onions chopped
• 1/2 teaspoon salt
• 1/2 teaspoon marjoram dried
• 1/4 teaspoon black pepper freshly ground
• 2 cups milk scalded
• 2 each egg yolks
• 2 tablespoons sherry dry
• 1 cup chicken cooked, chopped
• 2 large eggs hard cooked and chopped (optional)
• 2 tablespoons parsley leaves fresh, chopped

1. In a large saucepan, combine the chicken carcass, bouquet garni and garlic in 2 quarts of water.
2. Bring to a boil, reduce heat, and simmer, covered, for 1 hour.
3. Strain broth, refrigerate, and skim fat.
4. In a large saucepan, bring broth to a boil over medium heat.
5. Add potatoes, carrots, celery, onion, salt, marjoram and pepper.
6. Cook until vegetables are tender, about 10 minutes.
7. Beat milk into egg yolks in a small bowl.
8. Gradually whisk in 1/2 cup of the hot broth.
9. Stir into soup.
10. Add sherry, chicken, and chopped eggs.
11. Heat through.
12. Pour into bowls.
13. Garnish with parsley and serve with chese biscuits or cornbread.

chicken carcass, bouquet garni, garlic, potatoes, carrots, celery, onions, salt, marjoram dried, black pepper, milk, egg yolks, sherry dry, chicken, eggs, parsley

Taken from recipeland.com/recipe/v/hearty-chicken-chowder-47656 (may not work)