Milligatawny Soup

• 3 lb. broiler-fryer chicken, cut up
• 4 c. water
• 1 1/2 tsp. salt
• 1 tsp. curry powder
• 1 tsp. lemon juice
• 1/8 tsp. cloves
• 1/8 tsp. mace
• 1 medium onion, chopped (about 1/2 c.)
• 2 Tbsp. margarine or butter
• 2 Tbsp. all-purpose flour
• 2 tomatoes, chopped
• 1 medium carrot, thinly sliced (about 1/2 c.)
• 1 apple, chopped
• 1 green pepper, cut into 1/2-inch pieces
• snipped parsley

1. Remove any excess fat from chicken.
2. Heat chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven. Reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.

broilerfryer chicken, water, salt, curry powder, lemon juice, cloves, mace, onion, margarine, flour, tomatoes, carrot, apple, green pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468606 (may not work)