Recipe - Pennsylvania Dutch Coconut Easter Eggs

3 pound Chicken
1 Onion; chopped
1 Carrot; cut or sliced up
1 Stalk Celery; cut or sliced up
1 Sprig Fresh Thyme; or One half t
1 Sprig Fresh Sage
1 Sprig Fresh Rosemary
6 cup Water
2 Potatoes; cubed
2 cup Corn
One fourth cup Minced Fresh Parsley
2 Hard Cooked Eggs; cut or sliced up

Place the chicken , onion, carrot, celery, thyme, sage, and rosemary in
soup pot. Add water. Simmer for 1 One half hours covered until chicken is
tender. Remove the chicken. Strain the broth and return it to the soup pot.
Remove the chicken skin and bones and discard. Cut the meat into bitesized
pieces and return it to the broth. Refrigerate overnight.

Discard the layer of fat that forms on the top. Heat the broth until
boiling. Add the cubed potatoes, reduce the heat and cook until the
potatoes are tender, about 15 to 20 minutes. Add the corn and cook 57
minutes more. Serve immediately, garnishing each with parsley and
hardboiled egg.

SOURCE: "Southern Herb Growing" (issue 29) by Hill And Barclay Shared by
Emily Boyd

billspa@icanect.net
Posted to MMRecipes Digest V5 #029 by "Bill Spalding"
billspa@icanect.net on Jan 29, 1998