Recipe - Country-Style Chicken Soup

1 (4pound) stewing chicken;
cut into pieces
1 cup Chopped onion
1 Carrot; peeled and quartered
1 Bay leaf
1 teaspoon Salt
8 cup Water
One half cup Fresh breadcrumbs
One half teaspoon Salt
One half teaspoon Poultry seasoning
1 Egg
1 tablespoon Chopped parsley
2 Carrots; peeled
2 Stalks celery
One fourth cup Chicken fat
1/3 cup Allpurpose flour
1 cup Milk

Place chicken in a large heavy pot with onion, quartered carrot, bay leaf,
1 teaspoon salt, and water; simmer for 2 to 3 hours, or until tender;
remove chicken and chill stock. Remove chicken from bones; discard skin;
reserve 1 cup chicken for soup. (Chill remainder to use for salad,
casserole, or other chicken dish.)

Grind 1 cup chicken; add breadcrumbs, One half teaspoon salt, poultry
seasoning, egg, and parsley; blend. Form firmly into small balls; set
aside. Remove layer of fat from chilled stock; reserve. Heat chicken stock
(there should be 4 cups). Cut carrots and celery into matchsticksize
pieces; add to stock; cook for 10 to 15 minutes, or until tender. Melt 1/4
cup chicken fat in saucepan; blend in flour; add milk slowly, stirring
constantly. Pour mixture slowly into stock; cook, stirring constantly,
until mixture is thickened. Drop chicken balls into soup; heat for 5
minutes more; serve. Yield: 4 to 6 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.