Recipe - Stuffed Chicken Soup

LISA CRAWLEY TSPN00B
5 pound Roasting chicken

FOR STUFFING
4 tablespoon Butter
1 md Onion; minced
8 sl Bread; cubed
One fourth cup Parsley; minced (not curly)
1 cup Celery; minced
1/8 teaspoon Pepper
1 teaspoon Salt
8 Eggs; beaten

FOR SOUP
5 qt Water
4 Carrots; scraped
2 Stalks celery (with tops)
1 md Onion; (whole)
1 Root parsley
8 Sprigs parsley greens
1 lg Kohlrabi
2 tablespoon Salt
One fourth teaspoon Whole black pepper
3 md Potatoes; peeled, whole

Wash chicken. Make a stuffing by: sauteing onion with celery in butter.
Set aside to cool. Place bread cubes in bowl, add beaten eggs, parsley,
salt and pepper and sauteed mixture. Mix well. Put stuffing inside of
cavity and close the opening by sewing or with poultry pins. FOR SOUP:
Bring water to a boil and slowly lower chicken into it. Add the giblets.
Let water come to a slow boil and then lower heat and simmer about an hour
and a half skimming off the foam as it forms. Add salt and pepper, and all
of the prepared vegetables except potatoes, cook about another hour., Add
potatoes and continue simmering until potatoes are done. Carefully remove
chicken, place in a roaster with a small amount of broth and roast about 30
minutes in a 375 oven, or til browned. Baste occasionally, while chicken is
browning, strain the soup into a bowl and serve with cooked fine noodles as
the first coarse. Carve the chicken, and serve with dressing and the
vegetables as the second course.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip